This dish is a typical Cantonese steamed dish. Basically, you don't need any cooking, as long as your scallops are fresh enough. (Although I don't pay attention to cooking, but I want to do something delicious, there are still some small details to pay attention to, mainly in the operation steps, we must allocate it reasonably, so as to ensure that it is fast and delicious.) Taobao shop: Xiaoyu private kitchen http://xiaoyusichu.taobao.com WeChat public number: Xiaoyu private kitchen Sina Weibo: Tong Xiaoyu
Prepare first, please pay attention to the sequence of operations, which can save a lot of time. First, soak the fans in cold water, and then start to clean the scallops while the fans are sizzling. The scallops smash the meat from the shell, wash the sand, and then clean the scallops. If it is a frozen scallop, it is generally separated, mainly to clean up the sediment. After cleaning, put the scallop meat in the drain pan and drain. Next, put the fans in the pot, add cold water, the water probably hasn't had fans and is a half-knuckle. The fire is boiled in the middle of the fire. After the water is turned on, the fire is turned off. At this time, the softness of the fans is just it is good.
The next step is to divide the fans into several pieces, put them into a bird's nest and put them in the scallop shells, and put the scallop meat on the fans.
Next is fried garlic, shredded or chopped garlic in advance, fry the oil in the wok, the oil is more than garlic, a small fire, after pouring the oil, put the garlic into it.
Slowly fry until the garlic is slightly golden to turn off the fire. Don't go over, otherwise the garlic will suffer. After the fire is turned off, pour 20-30 ml of steamed fish oil and mix well. (If you are too lazy to fry garlic, you can mix the garlic with steamed fish oil and pour it on the scallops.)
Then (4) evenly spread on the paved scallops.
When frying garlic, you can ignite the steamer. After the water is opened, put the prepared scallops into the steamer and 3-5 minutes on medium heat. The specific time needs to be adjusted according to the size of your scallop. .
You can prepare some scallions or red peppers to decorate, and then scallop the scallops and sprinkle them on top. Then, while steaming, the wok pours some oil again and heats it. Generally, the fire is about 30 seconds. This time should be mastered, and wait until the scallops are about to be steamed. When the scallops are steamed, sprinkle with diced green onion or red pepper, immediately pour the hot oil onto the scallops. (This step can be omitted, if you are too lazy. Just 'good' and 'very delicious' are sometimes so lazy steps.)
This dish is not recommended to be too salty, because the scallops have a faint savoury taste, so please add the steamed fish oyster sauce as appropriate, so as not to cover the scallops.