Stir-fried scallop meat:
Raw materials:
Scallop, ginger, cooking wine, pepper, salt, Lee Kum Kee lobster sauce, vinegar, garlic moss.
Exercise:
Wash, blanch and clean scallops;
Stir-fry garlic moss for later use;
Put shredded ginger and scallop meat into an oil pan, and then stir-fry with cooking wine, pepper, a spoonful of vinegar and a spoonful of lobster sauce;
Add fried garlic moss before cooking.
Question 2: How to freeze scallop meat? Steamed scallops with garlic and vermicelli.
Raw materials: live scallop 10 (larger), garlic 10, 2 pieces of Longkou vermicelli, vegetable oil, onion, salt, cooking wine, steamed fish and soy sauce.
Production process:
1, buy fresh live scallops in the market, clean the surface of scallops with a brush after returning home, and rinse off impurities such as sediment.
2. Insert a sharp knife into the scallop shell, cut the scallop meat near the shell wall, and throw away the half shell without meat.
3. remove the internal organs of scallops, that is, black things. Soak vermicelli in warm water for about 15 minutes until it becomes soft, chop garlic and onion separately.
4. put a little more oil in the pot than garlic. After heating, add garlic paste and chopped green onion into oil, stir-fry with low heat, take out with oil, add a little salt, steamed fish and soy sauce and mix well;
5. Drain the vermicelli, put it on the bottom of scallop, put scallop meat on it, and then evenly spread the prepared garlic on the scallop meat.
6. Boil water in a steamer, add scallops, steam for 5 minutes, take them out and sprinkle with onion powder (steam for 3 minutes). 1
First, clean the scallops and put them on a plate, then put the soaked vermicelli on the scallops, prepare some garlic, fry it in an oil pan, pour garlic-flavored oil and garlic granules on the scallops covered with vermicelli, and then steam the plate. Remember to put the scallops on the plate (steamed fish is the same) and start counting for about 8 minutes. Just open the lid and sprinkle with chopped green onion and soy sauce.
2
The method is complicated and can't be called steamed scallops, but the cooked meat is especially tender.
1. Separate the scallop meat from the shell, wash the shell, boil water in the pot, pour the shell into the pot, add cooking wine and cook for later use.
2. Put salt in the pot, put scallop meat into boiling water one by one with a colander and scald it for about 20 seconds, then put it into a cooked shell.
3. Sprinkle the prepared onion, garlic, lobster sauce and formed fine powder on the scallop.
4. Burn a little oil, boil and pour scallops one by one.
I forgot to mention that scallops will not bite if they are steamed directly without oil. As MM upstairs said, it is to prevent scallops from turning into rubber and tendons.
three
Steamed scallops:
Ingredients: garlic, salt, sugar, cooked peanut oil, vermicelli and chopped green onion.
1, scallops are cut in the middle, and the dirty parts are removed and washed for later use.
2. Put the cooked vermicelli on the bottom of the plate (think that the soup of steamed scallops is delicious, so that vermicelli absorbs all the nutrients of the soup and tastes better)
3. Add half a spoonful of salt, half a spoonful of sugar, half a spoonful of water and three spoonfuls of cooked peanut oil to the minced garlic in the bowl and stir well.
4. Spread the mashed garlic evenly in each scallop, and then put it on the vermicelli, one by one.
5. After the water is boiled, put the scallops in the pot, steam for 8 minutes on high fire, then open the lid and put the chopped green onion on the pot.
1. Steamed scallops with garlic vermicelli
Ingredients: some semi-washed scallops (you can ask the fish shop owner to process them when you buy them), vermicelli (I personally like Longkou mung bean powder, but I don't have it at home today), a little garlic, ginger and a little onion.
Seasoning: salt, light soy sauce (optional) and vegetable oil.
Practice: very simple. Soak the vermicelli in water until it becomes soft. Chop garlic, ginger and onion, mix together, add salt, and optionally add appropriate amount of soy sauce. Spread the mixed vermicelli on the shellfish and put the scallops on the plate. Cover the lid and steam for about 5 minutes, take it out and pour a little bright oil.
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2. scallops with garlic
Wash scallops, cut open to remove meat, and wash shells for later use. Shells are put on a plate, and shellfish meat is washed out in turn and put in shells. Garlic powder is mixed with soy sauce, balsamic vinegar, salt and monosodium glutamate (according to personal taste) and poured on the meat. There is steam in the drawer. Boil the pot for 3-5 minutes.
Scallops, after removing meat, are put into clear water and stirred in one direction with chopsticks, and the sediment will precipitate by itself. Sometimes it will stick more sediment when you buy it, and you need to clean it carefully, especially the edges of some shellfish are not easy to clean, so be patient!
In fact, garlic has the simplest way:
Wash fresh scallops from the outside with a toothbrush. Personally, I think there will be no sand in scallop meat! At least I haven't eaten scallops.
Put it in a steamer and steam it in water. Turn the heat down for two or three minutes. Remove the steamed scallops, put them on a plate, pour garlic evenly, and take them out.
This garlic is fried in an iron pan. Just put a little oil in the wok and the garlic in the wok will slip. You can put some seasonings such as chicken essence and salt, but you don't have to put them. I usually fry a little red pepper first, and then add garlic. )
Steamed scallop >
Question 3: Scallop meat, frozen scallop meat, frozen scallop meat, Four Seasons Cuisine/Four Seasons/Aquatic products Lei Yu /720 marine bivalve mollusks of the family Scallopidae, especially the genus [Scallop]. There are about 50 genera and subgenera with more than 400 species. Global distribution, found in intertidal zone to deep sea. The shell is fan-shaped, but the butterfly hinge line is straight, and there are wing-shaped protrusions at both ends of the butterfly hinge. The shell is smooth or has radiating ribs. The ribs are smooth, scaly or nodular, and the colors are bright red, purple, orange, yellow to white. The lower shell is lighter and smoother. There is a large adductor muscle. There are eyes and short tentacles at the edge of the mantle, which can feel the change of water quality. When it is opened, the shell is located between the two shells like a curtain. Scallops are usually found in sand or fine gravel in clean seawater. Feeding on tiny creatures. Food particles are collected by cilia and mucus and moved into the mouth. I can swim, jump intermittently with my double shells, spray water, and push myself forward by my own reaction. Eggs and sperm are discharged into water for fertilization. The hatched larvae swim freely, and then the larvae are fixed at the bottom of the water to develop, and some will crawl. After the larva is formed, the foot silk gland is used to fix on other things. Some are attached to life all their lives, while others wander freely in the middle. Starfish is its most important enemy. It will be surrounded by wrists, its shell will be opened by the tube foot, and its stomach will be turned out to digest its soft body. Primitive people ate scallops and made utensils out of shells. In the Middle Ages, the pattern of scallop shells on pilgrimage became a religious symbol (Chapter of St James). Adductor muscle of scallop is edible, mainly produced in the northeast of George Shoal and Fendi Bay (New Brunswick-Nova Scotia) in Massachusetts. Sea scallop (giant scallop, deep-sea scallop) is produced in New England and eastern Canada, where the common species is bay scallop, which is an edible shellfish in the British Isles and also used as bait. Production practice of dried scallops and frozen dried scallops
Question 4: How to make the frozen scallop meat bought in the supermarket with warm water, preferably 30-40 degrees. fail
Fried leek with scallop meat jelly
Practice: 1. Pick and wash leeks and cut them into small pieces.
2. Thaw the clam meat and marinate it with cooking wine for 10 minute to remove the fishy smell.
3. Heat the oil pan and fry the leeks for about 2 minutes until the leeks are slightly soft.
4. Stir the clam meat evenly, add salt and sugar and stir fry for 2-3 minutes. Don't fry leeks for too long. When they become soft, take them out of the pot immediately, or a lot of water will come out.
Materials: scallop meat, 5-6 cloves of garlic, onion 1 root, coriander 1 root; Seasoning: soy sauce 1 tsp, sugar 1 tsp, chicken essence 1 tsp, sesame oil. Practice:1; Garlic, onion, coriander, washed and cut into pieces. 2; Add garlic to the seasoning except sesame oil in the bowl, pour into the pot and cook for about 5-8 minutes on low heat to make garlic juice. 3; Scallop meat blanched in boiling water, fished out and rinsed, put it in a small mat, poured with garlic juice, then put it on a plate and steamed in a steamer for 4-5 minutes. 4; Steam until cooked in scallop meat, take out, sprinkle with chopped green onion and coriander, and drizzle with hot sesame oil.
Roasted scallop meat with garlic, fried scallop meat with fresh cashew nuts, delicious scallop meat, skewered scallop meat with microwave, fried asparagus scallops with oil in scallop meat, fried scallops and roasted scallops,
Question 5: How to cook frozen scallop meat? The steamed scallop meat with garlic vermicelli and scallop shrimp H tofu introduced here are common practices of freezing scallop meat.
First, steam shellfish with garlic vermicelli.
material
Half a packet of frozen scallop meat, 2 vermicelli in Longkou, onion, ginger and garlic, chopped pepper, cooking wine, steamed fish and soy sauce, sugar and peanut oil.
working methods
1, scallops soaked in water to thaw (cold water or warm water, the water temperature should not be overheated. ); The vermicelli is also soaked in warm water and cut.
2. After thawing, scallop meat cut the cross knife, that is, cut the cross pattern on the shellfish with a knife, but not completely. (This step is to make the shellfish taste better. If it is scallop, it can be omitted. ) Drain water, add a little cooking wine and marinate for 10 minute.
3, onion, ginger, garlic cut into pieces, add chopped pepper, steamed fish soy sauce, oyster sauce, a little sugar, peanut oil to make juice.
4. Drain the vermicelli and spread it on the bottom of the plate. Code the shellfish on the vermicelli and pour the juice evenly.
5. Boil the water. After the water is boiled, put the vermicelli and shellfish into a steamer and steam for 6-8 minutes.
Second, scallop shrimp H tofu
Tofu is rich in protein, and tofu protein is completely protein, which not only contains essential amino acids, but also has high nutritional value. Shellfish is rich in protein, carbohydrates, riboflavin and various nutrients. The content of protein is as high as 665,438+0 and 8%, which is three times that of chicken, beef and pork. Mineral content is far above shark fin and bird's nest. A regular diet helps to lower blood pressure, cholesterol and keep fit.
material
1 box of lactone tofu, 2 eggs, 10 frozen scallop, 12 shrimp, 2 slices of bacon, 150g mozzarella cheese, salt, shredded ginger, yellow wine and shredded black pepper.
working methods
1. Wash scallops and shrimps, shred ginger and marinate in yellow wine;
2. Break up the eggs, add proper amount of salt, and mix well with warm water according to the ratio of 1: 1;
3. Cut the tofu into small pieces, spread it in a baking tray, and pour in the egg liquid;
4. After the pot water is boiled, add the egg liquid tofu and scallop shrimp respectively, and steam for 10 minute;
5. Plante Ma Su cheese turns into silk when steaming;
6. Spread steamed scallops and shrimps on tofu, then spread bacon and Ma Su cheese, and preheat the middle oven for 200 degrees 10 minute.
Question 6: How to clean the frozen scallop meat in the supermarket? First, thaw the frozen scallop meat bought from the supermarket with cold water. After thawing, start cleaning shellfish. Remove the internal organs of shellfish with a knife, that is, things that look black, and then wash them with clear water. Just use boiling water before cooking. Absolute experience speaks.
Question 7: How to clean the frozen scallop meat? First, thaw the frozen scallop meat bought from the supermarket with cold water. After thawing, start cleaning shellfish. Remove the viscera of shellfish with a knife, that is, something that looks black, and then wash it with clear water. Just use boiling water before cooking. Please visit Algae.com for details.
Question 8: What about frozen scallop meat? Thaw, wash, plate, sprinkle with shredded onion and ginger, steam in a steamer for 5 to 10 minutes, and then take out. Then sprinkle the cooked fine vermicelli on it. Finally, heat the wok, add a little oil, put the prepared shredded onion, shredded ginger and shredded garlic into the wok, add a little sugar, add a little soy sauce and a little water, boil it, take it out and pour it into the plate.
Question 9: How to eat the finest scallops in chilled scallop meat and share the raw materials:
Scallop, ginger, cooking wine, pepper, salt, Lee Kum Kee lobster sauce, vinegar, garlic moss.
Exercise:
Wash, blanch and clean scallops;
Stir-fry garlic moss for later use;
Put shredded ginger and scallop meat into an oil pan, and then stir-fry with cooking wine, pepper, a spoonful of vinegar and a spoonful of lobster sauce;
Add fried garlic moss before cooking.
Question 10: How to make frozen scallop meat delicious? 1. Clean it before you buy it.
2. Split in half with a knife
3. Add some garlic, leeks and vermicelli.
4, code on the plate, add soy sauce, 5, steam on the pot 10 minutes, pour sesame oil on the pot.