In addition, scallop meat is delicious, so many people have the idea of eating scallop meat in their daily life. Of course, different scallop meat practices can make this scallop meat give full play to its different health care functions. So what are the common practices in scallop meat?
Production of scallop practical vaccine
1. Steamed scallops with garlic vermicelli
Ingredients: mostly cut washed oysters, vermicelli, garlic, ginger and onion.
Seasoning: salt, soy sauce (optional) and cooking oil.
Practice: relatively simple. Soak vermicelli in small water, mince garlic, ginger and onion, mix together, add salt and appropriate amount of soy sauce. Spread the mixed vermicelli on the shellfish and put the oysters on the plate. Cover and steam for about 5 minutes, take it out, and pour a small amount of bright oil on it to win the game.
2. scallops with garlic
Wash oysters, cut into pieces to remove meat, and wash pearl shells for later use. The pearl shells are put on a plate, and the shell meat is washed with fine sand and put in shells. Mix garlic paste with soy sauce, rice vinegar, salt and chicken essence (according to my taste) and pour it on the meat. There is steam in the drawer. Cook for 3-5 minutes. Might as well try.
3. Shunzhi Chunan
Generally, after the meat of Shanghai oyster is removed, it is put into cold water and stirred in one direction with chopsticks, and the fine sand will precipitate by itself. Sometimes you have to clean it carefully after buying it, especially the edges of some shellfish, which are not easy to remove. Be patient!
In fact, there is a very simple way to make minced garlic:
Wash the waste outside the fresh oysters with a toothbrush.
Put it in a wok and steam it in water. After the fire, turn to slow fire for two or three minutes and take it off. Remove the shell from one side of the steamed oyster, put it on a plate, evenly pour in the minced garlic, and take it out of the pot.
This kind of minced garlic is minced garlic fried in a wok. Just put a little oil in the wok, slide the minced garlic into the wok, and put some seasonings such as monosodium glutamate and salt, but don't put them. I usually fry a little pepper first, and then add minced garlic. )
Steamed scallop
Ingredients: a pile of fresh oysters, a handful of vermicelli, onion, ginger, soy sauce, cooking oil, Chili sauce.
Practice: Prepare the vermicelli in advance, blanch it with boiling water and wash it with cold water for later use. Wash the oysters, cut the ginger and garlic into strips, put some shredded ginger and garlic on the oysters and steam them in a steamer. If there is no steamer, you can steam it with other equipment. Don't steam for a long time until scallop meat turns white, scallop meat will shrink. My working experience is 5- 10 minutes. After filling the pot, I can smooth the vermicelli and spread it on or under the oyster as I like. I like to spread it on it and eat it with oysters.
In addition, put oil in the pot, add the remaining ginger and garlic and a little Chili sauce until the fragrance goes out, and add it to the soy sauce. I can add the oyster sauce left over from steaming scallops, heat it until it boils, and immediately pour it on the oysters.
I like to add vermicelli and mix oysters with different materials to stimulate the bite and have different experiences. Try it, it's simple but rich, and it can be compared with the restaurant. After the vermicelli is soaked soft, immediately put it on the washed oysters, then add water and lobster sauce, you can add a little salt (8 can also be added) and steam it in a cage. Fire in three minutes. Turn off the fire for 2-3 minutes. Steamed scallops with black bean sauce won!
There is another method, which I made at home last week. Wash oysters. Cage steaming (method as above). In addition, take a small bowl, scoop two spoonfuls of yellow bell peppers and add onions. After the pot is dry and boiled, quickly pour the oil into the bowl. Then pour it on the steamed oysters. Hehe, it becomes garlic, oil, onion and oyster. In fact, garlic should have been chopped long ago, but it feels inconvenient. Plus, I like yellow bell pepper very much. This morning's pepper was originally added with garlic. So I'm lazy. Unexpectedly, it tastes good.
5. Japanese pure grain wine stuffed oysters
Key points: Be sure to brush the oyster shell carefully with a soft brush, and also pull out the bearded shellfish feet near the shell. If shellfish's feet stay on it, it is impossible to make delicious oysters.
Exercise:
1. Separate the leaves and stems of parsley and chop the leaves.
2. Cut garlic into pieces.
3. Choose a deeper pot. First put the oysters in, then put the onions in, and then put the stems of the parsley.
4. Add garlic paste, and finally add 2 spoonfuls of pepper, lemonade, pure grain wine and unsalted butter.
5. Cover and cook over low heat.
6. Shake the pot frequently.
7. After the oyster shell is opened, scoop up all the oysters, add two spoonfuls of unsalted butter and bring to a boil.
8. Return the oysters to the pot and sprinkle with chopped parsley leaves evenly.
6. Emperor Wild Model Oyster
Change the previous practice of scallops, cut fresh and tender scallop meat into flocs and stew wild mold and shredded pepper, which is more delicious.
Seven oyster kebabs.
[Ingredients/Seasonings] 8 Garlic-flavored oyster 1/3 cups.
[Manufacturing Steps]
(1) Wash the oysters, dry them and put them in a baking tray.
(2) Then put the garlic-flavored barbecue dipping sauce into the oysters, one teaspoon per serving 1/2, and make 8 portions in turn.
(3) First heat the electric oven to 200℃, then add the oysters and bake for about 20 minutes. When it is ripe, it can be taken away and put on a plate.
(In addition, fresh shrimps, branches, vegetables, fruits, etc. can also be discharged into oysters, and then roasted with sauce, or the roasted oysters can be taken down, fried into miscellaneous sauce with other seafood, and poured on rice, which is delicious. )
Other auxiliary materials, such as minced garlic, thyme salt-free butter white juice, milky cream cheese, pepper. . . Waiting is also beautiful! The following are some special seasonings for oyster kebabs:
1 minced garlic seasoning: mashed garlic, onion, vanilla extract, soy sauce, sugar and sesame oil.
Practice: pour garlic paste, soy sauce, sugar, sesame oil and water into a bowl, stir, pour into a medium pot and boil for 6 minutes with slow fire to make minced garlic juice;
2 Soy sauce seasoning: 5 grams of unsalted butter, 5 grams of salt, 3 grams of white sugar 10, soy sauce and 5 grams of bone soup (fresh oysters will contain pure natural sweetness, so the seasoning is best simple, otherwise it will cover up the original taste of food. Adding soy sauce in moderation adds a touch of soy sauce to seafood. )
3 Pepper flavor seasoning: 5g pepper, sliced ginger, 2 tablespoons fish paste (30g), pepper powder 1 tablespoon (5g), rice wine 1 tablespoon (15ml), soy sauce 1 tablespoon (15ml).
Heat the oil first, saute the ginger slices, then add rice wine, soy sauce and pork chop sauce, mix and cook. Turn off the fire and take out the ginger slices. The sauce in the pot is sauce.
Stir-fry sesame pepper, garlic powder and pepper powder with cooking oil, and spread the oil evenly on each oyster with a spoon. (Tip: Pepper is mainly used to make oysters more beautiful and generous, so you don't need to use too much, otherwise it will affect the original flavor of seafood itself. Why not put more garlic? It is delicious. )
These are some ways to do scallop meat at ordinary times. I don't know if you've ever learned this scallop meat way. Strictly speaking, if you can often do it in different ways, it can better promote the digestion and absorption of nutrients, and it is easier for children at home to accept.