How to make steamed scallops delicious, the easiest way to make steamed scallops

Here's how to steam the scallops:

First: first put the scallops into the pot, brush the surface with a brush, clean the sand and impurities on the surface of the scallops, wash them as many times as possible, and then pick out the opening and throw it away.

Second: Use a knife to cut out half of the meat along the edge, and then break it, and then cut out the meat along the skirt in this way, peel off the whole scallop meat, remove the internal organs, put it in a basin and wash it for later use, take part of the shell and wash it for later use.

Third: Put an appropriate amount of cooking wine in the scallop meat, remove the smell, put the vermicelli into a bowl, add hot water to soak, soak the vermicelli soft and set aside; Cut the red pepper into small rings and set aside.

Fourth: Crush the garlic, chop it into minced pieces, put an appropriate amount of oil in the pan, put the garlic after the oil is hot, and turn off the heat after a little stir-fry. Then stir-fry the garlic aroma with the residual heat of the pot, then add some oyster sauce, light soy sauce, a spoonful of salt, half a spoon of thirteen spices, pepper, and stir-fry evenly.

Fifth: Put the marinated scallop meat on top of the scallop shell, if the vermicelli is too long, cut it from the middle, then take an appropriate amount of vermicelli, roll it into a roll, put it on top of the scallop meat, put in a spoonful of garlic sauce, and put a chili ring on top of each one.

Sixth: Boil water in a pot, add scallops after steaming, cover and steam over high heat for 10 minutes to turn off the heat.

Remove the internal organs, making it easier to eat.

Ingredients: 6 scallops, a little green onion, 10 cloves of garlic, a handful of vermicelli, and an appropriate amount of steamed fish soy sauce.

Steps: 1. Wash the scallops and put the soaked vermicelli under the scallops.

2. Cut ten cloves of garlic into garlic and sauté in olive oil until golden brown.

3. Put the fried garlic and oil evenly on each scallop, put it in the steamer and steam for eight minutes.

4. After steaming, pour out the water vapor from the dish and put some chopped green onions on each scallop.

5. Steam the fish soy sauce on the scallops with chopped green onions.

6. Heat some olive oil in the same pot where you just fried the garlic, and pour it evenly over each scallop with chopped green onions.

7. Pour steamed fish soy sauce on each scallop with chopped green onions.

1. Ingredients: 4 kg of scallops.

2. Excipients: 4 grams of ginger, 20 ml of balsamic vinegar.

3. Method: 1) Buy fresh scallops and shellfish seafood must be bought alive, if you die, don't eat it, it will be poisoned.

2) Wash the scallops and brush the shells under running water. Scallops are now farmed, growing on reefs and sandy seafloors in shallow waters, and their bodies are dirty and must be cleaned.

3) Put the cleaned scallops on the grate of the steamer, and remember to add water to the steamer. After boiling, steam on high heat for 5 minutes.

4) When steamed, the shell will open, and the scallop meat will be full and fresh, and it will be delicious when you smell it. If the scallop shell does not open, the scallop is dead and cannot be eaten.

5) When steaming scallops, we prepare a dipping sauce, scallops are cold, people with bad stomach should be cautious about eating eggplant skin, so we should adjust a ginger vinegar sauce, so that you can eat it with confidence.

6) Delicious scallops, let's start eating, dipped in ginger vinegar sauce, especially delicious.

1. Ingredients: 12 scallops, 80 grams of vermicelli, 3 tablespoons of minced garlic, 1 tablespoon of fried minced garlic, 1 green onion, 1 4 teaspoons of minced ginger, a little minced winter vegetables, 1 2 teaspoons of salt, 1 2 teaspoons of sugar, pepper, appropriate amount of sesame oil.

Second, the practice: 1Wash the scallops. Bring the scallops to a boil in boiling water, boil the scallops in boiling water until the shells open, rinse with cold water. Break off the noisy side of the meatless field and discard it, and set aside the meat part.

2.Wash the vermicelli and soak in warm water until soft. Fill the pot with water, bring to a boil, add the vermicelli, and cook slightly until the water boils again. Rinse with cold water and place on a plate. Scallops are lined up on the vermicelli.

3.Wash the minced raw garlic with water to remove the spicy taste, drain it, mix it with fried minced garlic, minced ginger, winter vegetables, salt, sugar, pepper, sesame oil and other seasonings, and spread it on top of the scallops.

4.Pour water into the steamer, build a steaming rack, and put the scallops in the pot when the water is boiling. Cover and steam over high heat for about 10 minutes, sprinkle with chopped green onions and shredded red pepper and serve, serve hot.

Scallops are delicious and have a variety of cooking methods; Steamed scallops with fried minced garlic mixed with minced raw garlic, fragrant and fragrant, never get tired of eating; Steamed scallops are rich in vitamins B and E, as well as calcium, magnesium, zinc, potassium, iodine and phosphorus. Rich in carbohydrates, an essential source of energy for brain function. It is rich in calcium, increases the elasticity of the eye wall, and prevents the occurrence and development of myopia.

Cellulose can promote peristalsis that bends into the intestinal wall, aids digestion, and prevents dry stools. The scallops are delicious, and they also supplement various nutrients, which have a certain effect on enhancing physical fitness and supplementing the needs of the human body, which will make you never get tired of eating.

Scallops are a very tasty and nutritious seafood that can be cooked in a variety of ways, with steamed scallops being one of the more popular ones, especially for light dishes in the summer. Here's how to steam scallops to make them even more delicious.

1. Buy scallops.

When buying scallops, you need to pay attention to the fact that fresh scallops have a smooth shell, firm flesh, and no foul smell. And it's best to choose live scallops when buying, and don't buy them if their shells are open or cracked. Because these scallops may be dead or not fresh.

2. Preparations.

1.Cleaning: Rinse the scallops to remove sediment and moisture from the outside, then use a brush to gently scrub the shell outside.

2.To dry: Soak the scallops in clean water for 10 minutes, then scoop them up and dry.

3.Incision: Use a knife to cut the scallops along the gaps and remove the fleshy part. Remember not to damage its original shape.

3. Steamed scallops.

1.Add water to the steamer: Add water to the steamer and bring to a boil.

2.Assemble the scallops: Put the seasoned scallops into a bowl or plate, cover the pot, and then put the bowl into the steamer to steam.

3.Steaming: The time of steaming scallops should not be too long, generally about 8-10 minutes. When you see that the flesh of the scallops has turned white, you can take them out.

Fourth, serve on the table.

Take out the steamed scallops, sprinkle with chopped green onions and coriander, and drizzle with some hot oil, and the delicious scallops are ready.

In short, the focus of steamed scallops is on freshness and taste, so that the steamed scallops will be more delicious. In addition, when seasoning, it should be in moderation and do not add condiments indiscriminately. As long as Bi Tong pays attention to these details, he can make a delicious scallop dish.

The time it takes for scallops to be steamed depends on the size and number of scallops. In general, it takes about 5-8 minutes to steam, or until the scallops are fully opened, and then remove.

Here are some ways to make scallops:

1.Steamed scallops with garlic: Spread the scallops with minced garlic and a small amount of olive oil and steam.

2.Steamed scallops with tempeh: Spread tempeh paste on the scallops and steam them.

3.Steamed scallops with ginger and shallots: Top the scallops with ginger and shallots and steam.

4.Steamed scallops with Huadiao wine: The scallops are smeared with Huadiao wine and then steamed. Finish with it.

5.Grilled scallops in the shell in the row: Add minced garlic and cheese to the scallops and oven until golden brown.

Either way, the steaming time should be adjusted according to the size of the scallops to avoid overcooking or undercooking.

The time for scallops to be steamed varies depending on the size and number of scallops. Generally speaking, if it is a fresh scallop, it is enough to steam each scallop for 4-5 minutes; If the scallops are larger, they need to be steamed for 8-10 minutes. If the scallops have been opened, the mill is ripe and does not need to be steamed.

Here are some tips for making scallops:

1.Rinse: Soak the scallops in clean water for 20 minutes to allow them to excrete sand and impurities. Then rinse with clean water to remove seaweed and dirt from the outside of the shells.

3.Steamed scallops: Boil water in a pot, add the scallops, cover the pot and steam for 4-5 minutes (if it is a large scallop, it needs to be steamed for 8-10 minutes).

Note: Scallops must be fresh, if the shell has cracked or has an off-flavor, it cannot be eaten.

Hello. You can make scallop steamed eggs, which are tender, smooth and fresh.

Take a few eggs, depending on how many people are eating, beat them into egg liquid, add less salt and a few branches to accompany them, and a few drops of white vinegar and white pepper to remove the smell. Adding warm boiled water is one or two times the weight of the egg liquid.

Wash the scallops and scald them with boiling water, remove the scallop meat and set aside.

Steamed on the egg liquid, boil the water for five minutes, then add the scallop meat to steam for four minutes, stop the fire for one minute, remove the lid, take out the eggs and steam the scallops, sprinkle chopped shallots and sesame oil, a little light soy sauce and you can eat.

The time it takes to steam the scallops depends on the size and quantity of the scallops, but in general, it takes about 5-7 minutes for medium-sized scallops to get steamed.

Here's an easy-to-make scallop steaming recipe:

Material: Fan with oak shells.

<> green onions, ginger and garlic. Wine.

Salt. Cooking oil.

Steps:1Wash the scallops and gently scrape off the surface dirt and seaweed with a knife.

2.Chop some green onions, ginger and minced garlic and set aside.

3.In a bowl, add the cooking wine and salt to taste and stir well.

4.Place the cleaned scallops on a steaming tray and sprinkle with chopped green onions, ginger and garlic.

5.Pour the cooking wine and salt into a bowl to taste, and pour some cooking oil on the side.

6.Put the steaming tray into the pot, add water to boil, change the heat to low and continue to steam for 5-7 minutes.

1.Scallops should not be soaked in water for too long to avoid affecting the taste.

2.Onions, ginger and garlic can be increased or decreased in an appropriate amount according to personal taste.

3.Pay attention to the time of steaming, too long will cause the scallops to become old and hard.

Ingredients: 500 grams of scallops.

Excipients: appropriate amount of rice vinegar, 1 piece of ginger.

Method. 1. When we eat seafood, we must eat fresh, take a big leak for the purchase of scallops, we are best to choose scallops with open mouths, and we move it, if the scallops can be closed, it is alive, everyone should be careful not to be clamped.

2. Rinse the scallops with running water.

3. Pour an appropriate amount of water into the pot and put the scallops on the grate for later use.

4. Then it's time to put cold water into the pot.

5. Wait until the water boils, the boiling water in the pot is hot, the time is about 5 minutes, wait until the mouth of the scallop is opened, open the lid of the pot, and wait until the scallop opens.

6. Then put the scallops on a plate, dip them in some minced ginger and vinegar sauce, and they are ready to eat.

7. Then it's time to eat scallops, which we can eat directly.

Cooking skills. When we make it, we must be careful not to pot it in cold water, and then steam it over high heat, we must grasp the time of boiling, because if it takes a long time, the scallop meat will fall off, and the meat will become very old.

Nutritional value of scallop steaming.

Scallops contain substances that can lower cholesterol, so we often eat some that can help lower cholesterol very well, and often eat some can help strengthen the brain and eyes, for people with weak spleen and stomach, eating scallops can help warm the stomach very well, and steamed scallops are rich in vitamin B, vitamin E and calcium, magnesium, zinc, phosphorus, calcium, potassium and other substances, which contain 7-cholesterol and 24-methylene cholesterol. It can inhibit the synthesis of cholesterol in our liver, and can accelerate the excretion of cholesterol, so that cholesterol can be lowered, which can help lower cholesterol, and can make the drug sitosterol more strong, we have a refreshing feeling after eating, which can relieve the symptoms of trouble. And scallop is a kind of high-protein and low-fat food, we often eat some can be a good help to supplement zinc, iron and calcium, we often eat some can help promote the development of brain cells, can help activate brain cells, and for high blood lipids, stomach disease, goiter, bronchitis and other diseases have a good effect, scallops can also be a good way to enhance the deliciousness of food.

Among the many seafoods, there is one kind of seafood that is not only nutritious and delicious, but also particularly cheap, and this kind of seafood is scallops. Scallops are a kind of seafood that many people love to eat, and its flesh is tender and delicious. Scallop is also a health food with high nutritional value, rich in protein and vitamins, as well as calcium, phosphorus, zinc and other trace elements and a variety of minerals.

Scallops in autumn are particularly fatty and cheap.

There are also many delicious foods in the seafood market, such as shellfish, oysters, conch, scallops, razor clams, etc. These shellfish seafood can also be given to friends who love seafood during the sea closure period to have a seafood addiction. June is the time when scallops are cheap, wild scallops, a little smaller, delicious scallops are the most delicious way to do it is to steam.

These small seafood are all fresh, and the best way is to steam them, so that the umami of the ingredients is not lost. Everyone can taste the "umami" to the greatest extent, and then mix some dipping juice, just take a sip of liquor. Our oysters, scallops, prawns, razor clams, etc. are all steamed.

Ingredients: scallops, ginger.

The specific steps are as follows:

Step 1: Buy the scallops at home, first rinse them with running water, and then use a clean brush to scrub the scallop shell clean. Some people say that eating scallops only eats meat, and does not eat shells, so there is no need to brush the shells.

In fact, this perception is wrong. Because there is not only a lot of dirt on the shells of scallops, but also parasites. Therefore, when you eat scallops, it is best to scrub them clean.

Step 2: Put the cleaned shells into a basin, prepare a piece of ginger, and cut it into ginger slices for later use.

Step 3: Take a frying pan or wok, spread a layer of ginger slices on the bottom of the pot, put the scallops into the pot one by one, after all the scallops are put into the pot, put a layer of ginger slices, and the purpose of adding ginger slices is to keep the scallops cold and fishy. When steaming scallops, do not add water, cover the pot directly, and steam on high heat.

The fourth thought: After steaming on high heat for 3 minutes, open the lid of the pot, and after all the scallops are opened, the scallops will be steamed and ready to be taken out of the pot. After taking out all the scallops, we can see that a lot of water has steamed out of the pot, and you may ask, isn't there no water added?

Why is there so much water in the pot?

Actually, the question is quite simple. The water that steam out of the pot is actually the water hidden in the scallops. Therefore, when we steam scallops, we don't need to add a drop of water at all, and we don't have to worry about steaming the pan dry, and the scallops steamed by this method are not only tender and delicious, but also do not lose nutrition.

Because scallops are cold food, take a bowl and add minced ginger and aged vinegar to make ginger vinegar sauce, dip the scallops and eat. To make a bowl of ginger vinegar dip to eat, so that it will not be upset, many non-coastal friends come to Yantai to eat seafood, sensitive stomach often have a stomach, dip a ginger vinegar and then eat perfect.