How to cook scallops?
Ingredients: Douchi, Laoganma Chili sauce, soy sauce and minced garlic.
1. Treatment of Mytilus edulis (1 kg):
(1) naturally thawed and cleaned;
(2) Squeeze shellfish meat gently with kitchen paper towels to squeeze out too much water;
2. Cooking:
(1) Heat the wok with proper amount of oil, and then stir fry with minced onion and ginger;
(2) Add a spoonful of Laoganma and Douchi, turn to medium heat to cook the fragrance of Douchi, and then add minced garlic;
(3) Stir-fry mussels after garlic is taken out of the pot, and add appropriate amount of yellow wine;
4 add a spoonful of sugar and a spoonful of soy sauce;
⑤ Cover the pot and stew for about 1 minute, then put it on the plate and take it out of the pot.
This dish is very simple and easy to operate, because the flavor of lobster sauce is rich and slightly spicy, and the combination of garlic flavor highlights the delicious taste of scallop skirt, so it is named "scallop skirt with lobster sauce".
Skirt scallop and bamboo shoot soup
Raw materials:
20 scallops, eggs 1 each, 300g of bamboo shoots, 0g of tofu100g, 20g of ginger, chopped green onion and starch.
Seasoning: salt, pepper, sesame oil and a little chicken essence.
Practice: 1. After washing the skirt shell, steam it in the pot 10 min-15 min.
2. After cooling, pat with the back of the knife.
3. Break up the eggs, dilute them in the pot, and let them cool and shred for later use.
4. Slice ginger, bamboo shoots and tofu for use.
5. Heat oil in a wok, add shredded ginger, shredded bamboo shoots and shredded egg skin, stir fry, and then add appropriate amount of water. It's better to have it in stock.
6. After boiling, add Beth and shredded tofu, and add seasoning. Cook for a while, thicken with wet starch and serve.
7. sprinkle a little chopped green onion.
Tips:
1. Don't cook scallops for too long, so as not to affect the taste.
2, tofu is best to choose the kind called tough tofu, the taste will be better.
I found that many people cook seafood without any seasoning. I'm not used to it. I always feel fishy without seasoning. I don't know if it's psychological. Anyway, add seasoning according to personal preference. Again, what suits you is the best.