This is a common dish at the barbecue stall. It can also be operated in the family kitchen. With a steamer, you can make seafood. Steamed scallops of garlic fans are classic dishes of Guangdong and belong to the basics of Cantonese steamed vegetables. Fresh scallops are rich in nutrients, high in protein and low in fat, and are popular among diners. The ancient diners said that "three days after eating, they still feel boring chicken and shrimp", it is said that the scallops, it is obvious that its deliciousness has long been deeply rooted in the hearts of the people, and it has become one of the famous "eight treasures" of China's seafood. Of course, in order to get fresh and fresh, the scallop's umami taste is more prominent. The most important part of this dish is seasoning. It is not a simple addition of salt. Today, I will introduce you to the yellow sauce and the sauce made from the sauce and the sautéed scallops. It is easy to learn and the sauce is versatile. Production tools: induction cooker, steamer. Suitable for the crowd: seafood lovers, people who like to eat Cantonese cuisine, friends with light taste. Actual evaluation: The scallops are full of savory flavors. After the garlic is fried with the sauce, the garlic is especially fragrant. Finally, the sip of the fans is absorbed by the ‘Sun Moon Essence’. For sauces and teriyaki sauce, please visit: Huang Jihuang Tmall flagship store, look for authentic marks, the taste is guaranteed.
Prepare vegetables: garlic chopped into garlic, shallots and small red peppers to cut the circle; fans soaked in boiling water, boiled, drained
Open shell: Open the scallop, use a knife to dig out the shellfish, remove the black viscera and sandbags, and wash the inside of the shell.
Stir-fry sauce: hot oil in hot pot, add garlic and saute, pour 1 bag of seafood sauce, stir evenly and turn off the heat.
Place: put the fans on the shell, then put the shellfish, garlic sauce on the meat, drizzle some fried garlic oil
Steaming: The shells are placed in a steamer, and the fire is turned on the pan and steamed for 5-6 minutes.
Finish: Take out the scallops, sprinkle with chopped green onion and red pepper, and then add a little hot oil to serve.
1. If you feel trouble, the shell meat can be removed without a fan. 2, garlic must first fry, remove the spicy and raw taste, preserve the garlic. 3, the seasoning is very simple, that is, garlic and seafood sauce, if you do not eat spicy, do not put red pepper just fine. 4, steaming time should be short, 5-6 minutes is the upper limit, or the meat is old, it is not good.