Autumn and winter to early spring is the season of shellfish seafood, which is the most abundant and fat, and the scallop is the heart of seafood control. During this time, the scallops are prepared for spring ovulation, so they are all holding a yolk of fat or deep powder or light milk. The shellfish is nourished more white and smooth, so that the hackers are not eating, Unable to hold on. The preferred choice for fresh scallop cooking is of course the fresh sweetness that preserves the original flavor of the shellfish. In addition to the large amount of garlic, the seasoning is very simple. Only salt and a little bit of fresh soy sauce are enough to bring out the shellfish. The delicious aroma of the meat. The shellfish steamed out is rich, tender and juicy, and the shellfish is soft and smooth. The shell skirt is strong and the teeth are strong. The fans at the bottom of the bottom absorb the fresh juice of the shellfish and swallow it down slightly between the lips and teeth. Salty and fresh mouth, it makes you want to stop. The biggest effort to create a steamed scallop with a red, white, and delicious mouth is not cooking, but cleaning. Do you know where the scallops and intestines are? Will you handle the skirt? And what about the dark green bag that you eat or not? Of course, some people at the seaside think that all the food can be washed out by washing off the sand with water, and it has always been done. However, in the case of serious pollution in the offshore waters, we are still not obsessed with it. The dirt and dirt parts are thoroughly cleaned up and eaten more securely. The practice of steaming scallops with garlic fans is almost overwhelming, and the basic practices are similar (including the recipes I wrote before). One of the biggest problems with these practices is that fans are not enough. This time, I deliberately added a step, which is to first use the salt, savory soy sauce and fried garlic oil to make a base. The overall effect of this dish is obviously more abundant and clear.
The scallops are opened and the side of the meat is left. This step usually allows the owner to do the work.
The knife takes the shellfish along the wall of the shell.
Brush the shell with a clean toothbrush.
The yellow-like part of the eyelashes is 腮, don't tear it off, there are two 腮, and you have to tear it off.
There is a dark green pouch at the end of the shell yellow, which is said to be the stomach of the shell, and it is best to get rid of it.
Inside the shell yellow, you can see a tube similar to the intestines. Use your fingers to gently push and squeeze from the top.
Finally, some of the same dark green dirt will be squeezed out from the smashed bag and rinsed off.
Now it's a troublesome skirt. This can be a good thing. The taste is very good. It's not good for Qinghao. You should use your nails to scrape and rinse.
Finally, the white scallops
After cleaning all the shells in turn, drain the water and place a few drops of white wine on each one.
Of course, garlic steamed with a large amount of garlic, after a whole garlic chopped, take a large half into the frying pan and simmer until golden, note, don't blow up, the color will continue to deepen after the fire is turned off.
The fried garlic is mixed with most of the oil into a small bowl (do not wash the pot first), add another small half of raw garlic, or add some small shallots at the same time.
Add half of the salt and steamed fish oyster sauce and mix well.
Fans soaked in softness 1 hour in advance and cut into three segments.
After the small pot of water is opened, the fish is boiled for about 2 minutes.
Fans take out water control.
Put the fans in a large bowl and add the other half of the salt and steamed fish oyster sauce.
Stir the remaining oil of the fried garlic into the fans (pour the fans directly into the pot of fried garlic oil, not waste). The fans who have handled this will have a taste.
Take a proper amount of fans on the scallop shells and place the scallops on top of the fans.
Spread the gold, silver, garlic and oil together on the scallops and fans. Spread all the garlic in turn.
Put the scallops in the steamer and cover the lid for about 5 minutes.
The steamed scallops are taken out, sprinkled with chopped green onion and red pepper, and the hot oil is served.
No steamed fish oyster sauce can be mixed with ordinary soy sauce and white sugar, or with umami soy sauce.