The most common way to eat scallops in the restaurant is the steamed scallops of the garlic fans. Not only the scallops are delicious, but also the fans who have no taste of themselves are also very delicious because they absorb the scallops, the scent of garlic, and the oyster sauce. delicious. Favorite the last step, the hot oil is poured on the steamed scallops, and after a bang, you can start! Every time I can't wait to eat the fans first, then taste the scallops, bite down, the shellfish is fat, the juice is delicious, the juice overflows from the teeth and wraps around the tongue. In fact, the practice of this dish is very simple, as long as you master a few points, you can easily create the delicious taste in the restaurant at home. Three main points, steamed delicious scallops: 1. The last step of pickling the shellfish, add some starch and mix well, so that the processed shellfish can keep fresh. 2. Garlic should be fried with oil, in order to better release the aroma of garlic, and there is no spicy burning of raw garlic. 3. The steaming time must be well grasped. If the steamed meat is too old, it will not be good. Generally, the large scallops are steamed for 5 minutes, and the small scallops are steamed for 3 minutes.
Scallops first clean the outer shell with a toothbrush
Use a knife to reach in and scallop the scallops, leaving half of the flesh, and remove the shellfish with a knife along the shell wall
The black part of the back of the shellfish is the internal organs, to be removed.
The layer below the skirt is like a lash-like yellow part, which is to be removed. (In fact, if you don’t pay attention to it, the skirt can be cleaned and eaten.)
Only the middle round of the meat and the crescent-shaped yellow
Take a large bowl, put water in it, add some salt, put the shellfish into the bubble for two or three minutes, then use the chopsticks to gently stir the shellfish clockwise, so that the sand in the shellfish will sink to the bottom of the bowl, then rinse with water. Next, the shellfish is washed.
A small fan of Longkou, softened with hot water (softened in about ten minutes), drained for use
Sprinkle a little salt, white wine and white pepper on the cleaned scallop meat, then add some starch and mix well. Marinate for use.
Start a pan and sauté the garlic
Put half of the fragrant garlic into the bowl, pour in a little steamed fish and mix well to form a sauce.
Cut the fans into small pieces, place them under the scallops, and place the remaining half of the garlic in the pan on each scallop meat, then put the ginger on it.
After the cold water is boiled in the steamer, steam in a scallop for 5 minutes.
Remove the steamed scallops from the top of the ginger and use a small spoon to pour the sauce from Step 4 onto each scallop and sprinkle with chopped green onion.
Heat the wok in a clean wok, add 1 tablespoon of oil, burn until smoke, and evenly pour the oil on each scallop. After a slap, you can start it.
1. In fact, the skirt of the scallop can be eaten. If it is not very particular, wash the skirt clean and cook with the meat and yellow. 2. Prepare the sauce. If there is no steamed fish oil, you can use other fresh flavors instead. 3. When marinating shellfish, add some starch and mix well, so that the treated shellfish can be kept fresh. 4. Garlic should be fried with oil, in order to better release the aroma of garlic, and there is no spicy burning of raw garlic. 5. The steaming time must be well grasped. If the steamed meat is old, it will not be good. The big scallops are steamed for 5 minutes, and the small scallops are steamed for 3 minutes.