How to fry the scallops to be delicious, how to make the scallops delicious

The scallops can be made into garlic scallops, dry-fried scallops, and fried scallops with asparagus. 1. How to make garlic scallops: scallops, garlic, green onions, soy sauce, oyster sauce, and edible oil.

The straps are put away, trimmed and arranged. In a small bowl, add the soy sauce, oyster sauce, minced garlic and chopped green onion. Cook the garlic sauce on low heat, and turn off the heat when the garlic is cooked.

Place the boiled minced garlic evenly on the scallops. Bring the water to a boil and place on a steaming rack. Add the straps, cover and steam for four minutes.

Open and sprinkle with chopped green onions. Turn off the heat and steam for another minute. <

1. Garlic scallops.

Ingredients: scallops, garlic, green onions, soy sauce, oyster sauce, cooking oil. The straps are packed up and the edges are cut.

Cut it and arrange it.

Prepare a small bowl and add soy sauce and oyster sauce. Minced garlic, chopped green onion (cut into two pieces.) Separate the green onion white and green onions, and set aside the green onion white and green ones).

Start boiling the garlic paste, simmer over low heat, and turn off the heat until the garlic is cooked.

Place the boiled minced garlic evenly on the scallops.

Bring the water to a boil and place on a steaming rack.

Add the straps, cover and steam for four minutes.

Open and sprinkle with chopped green onions. Turn off the heat and steam for another minute, then remove from the pan.

2. Dry fried scallops.

Ingredients: fresh scallop sake lees, garlic chili sauce, balsamic vinegar, broccoli, flour, green onion, ginger and garlic. Rinse fresh skewers. Absorb excess water.

Stick a thin layer of dry flour and fry in a pan of oil.

The straps are more tender. Wait for one side to brown, then turn over and fry the other side.

Brown on both sides and set aside.

Stir-fry the ginger and garlic in another pan.

Add half a teaspoon of garlic chili sauce. Half a spoonful of tomato sauce stir-fry until fragrant.

Add a little water and mix well.

Add a spoonful of wine and bring to a boil.

Add the fried skewers. Cook for one to two minutes. Drizzle with balsamic vinegar. Be careful not to stir-fry too hard.

Blanch the broccoli in hot water and arrange on a plate.

3. Stir-fry the scallops with asparagus.

Ingredients: 1 pound of asparagus, 8 scallops, 3 pieces of garlic, oil, pepper, oyster sauce, cooking wine. Scallops, marinate with pepper, cooking wine, oil.

Remove from the pan and fry the scallops first. Both sides.

Stir-fry the garlic until fragrant.

Asparagus cut diagonally. <>

Get out of the pot. Sauté for about three minutes, add the scallops and add the oyster sauce. Remove from the pan.

The scallops should be steamed for about 7 minutes after the water is boiled, and the common practice is as follows:

Materials needed: 2 scallops, an appropriate amount of oil Mu Tanxin, an appropriate amount of Xunlun salt, an appropriate amount of sugar, an appropriate amount of flavor, 10g of garlic, 5g of minced ginger, and 50g of vermicelli.

1. Remove the internal organs of the scallops, wash them, drain the water and set aside, and soak the vermicelli.

2. Cut the ginger and garlic and red pepper into fine pieces, take half of the minced garlic and fry it until golden brown and fragrant, and stir in the ginger, garlic and red pepper.

3. Add an appropriate amount of salt, sugar, very fresh flavor, and oyster sauce.

4. Remove the scallop meat and spread it with vermicelli.

5. Spread the scallop meat on the vermicelli and drizzle with the sauce.

6. After the water boils, put it in a pot and steam.

7. After about 10 minutes, it will be steamed.

8. Finished products. <>

Here's how to make scallops delicious:

Materials:4 scallops, 1 garlic slice, appropriate amount of butter, appropriate amount of rose salt (can be replaced by ordinary salt powder), appropriate amount of crushed black pepper, appropriate amount of olive oil (can be replaced by ordinary unflavored vegetable oil).

1. After the scallops are thawed thoroughly, remember to use kitchen paper to absorb the water.

2. Sprinkle with an appropriate amount of salt and black pepper (salt and black pepper can be sprinkled before putting it into the pot, and water will come out too early).

3. Heat the pan until there is a slight smoke (the pot must be hot enough, so as to achieve the effect of frying and sealing the surface and locking the gravy), add oil, and after seeing the oil lines, put the straps one by one in a semicircle (this is done to ensure that the contact surface of the straps sticks to the oil) Once the straps are placed, do not move again, and fry for 60 seconds.

4. After frying the first side for 60 seconds, start to turn over from the first scallop (so as to avoid overfrying) and then move the scallop after turning over, and then add garlic slices and butter (if you are afraid that the time is not good, the butter can be left out for the time being, and you can put it in after the final fire is turned off).

After a second of that, pour the butter on the scallops repeatedly with a spoon (if you don't put the butter in front of you, you can put it in after turning off the heat, and use the heat of the pan to melt and pour it on the scallops), and you can fry for about 60 seconds in total, and the simple and delicious garlic butter fried scallops are completed.

6. Before enjoying the delicious scallop dishes, don't forget to take a picture of Meimei** and share it with me.

Raw materials:

Scallops, sugar, oyster sauce, light soy sauce, white pepper, green onion, garlic and ginger, dried chili, pine nuts, corn starch, water characteristics:

How to fry scallops to reduce water and taste - can be used as a New Year's food operation:

1. Use thick kitchen paper towels to wipe off the moisture of the straps.

2. According to the ratio of sugar 1, oyster sauce 2 and light soy sauce 3, add white pepper, water and cornstarch and mix into a small batch.

3. Heat the pan and put in the cleaned scallops in turn, fry on each side for 2 minutes, and put them on a plate for later use.

4. Put a little oil in the pot, add the green onion, garlic and ginger, dried chili shreds, pine nuts (slightly chopped) and stir-fry over low heat until fragrant.

5. Then pour in 2 small ingredients in 4 and boil and pour it on the fried scallops.

Tips: 1. The scallops are easy to get out of the water when frying, so you should dry the water with thick kitchen paper in advance, and the surface of the scallops must be dry.

2. Fry the scallops on one side and then turn them over, and don't put all the scallops into the pan at once, put them in one after another, so that the pot has enough heat to quickly fry the scallops at high temperature.

3. If you don't want to fry, you can also use the steaming method, about 4-5 minutes through water.

4. The scallop itself has a salty taste of seawater, so the ingredients should not be too salty.

Steamed delicious. Clean the internal organs, add some Huadiao wine to marinate for 20 minutes, and then add minced onions, garlic and ginger to steam.

1.Wash the fresh scallops (fresh shellfish), peel off the coating film and pillow meat, and cut them in half with a horizontal knife; 2.Wash the rape heart; 3.

Mix the oyster sauce, refined salt, sesame oil, monosodium glutamate, pepper, wet starch and soup into a bowl; 4.Heat the wok, cook the lard, put in the choy sum, add refined salt, monosodium glutamate, and two soups, and take it out after frying; 5.Heat the wok, make the pan with cooked lard, then put the cooked lard, burn until it is hot, soak the fresh scallop oil until it is only cooked, pour it into the fence on the oil basin together with the oil, and filter the oil; 6.

Put the wok back on the stove, cook the lard, minced garlic, ginger, green onion and shrimp, and stir-fry well; 7.Then put down the scallops, cook rice wine, add to the bowl, quickly stir-fry well, put on a plate, and serve with the fried cabbage sum.

Stir-fried scallops with celery.

Ingredients: celery, scallops, salt, wine, oyster sauce.

Method: 1. It takes a lot of effort to separate the meat from the side with the scallops, and marinate it with salt and wine after washing.

2. Wash and cut the celery.

3. Stir-fry the celery and add salt to adjust the taste, then stir-fry the oil and garlic in the wok until fragrant, pour in the scallops and stir-fry until fragrant, splash the wine, add water and cover and cook slightly.

4. Finally, add salt and a little oyster sauce to thicken, then pour in the fried celery.

1. Steamed scallops with minced garlic.

Material. 1) 12 large fresh scallops, rinse and drain and set aside.

2) 1 tbsp olive oil or other vegetable oil, 8 garlic cloves, peeled and chopped.

3) 3 tbsp water, 1 tbsp light soy sauce, 1 3 tsp sugar, 2 tsp Lee Kum Kee Old Chong Oyster Sauce, 1 6 tsp white pepper, 1 6 tsp chicken broth mix.

4) 1 tsp cornstarch and tbsp water mix well, 5) 1 green onion, rinse and chop finely.

Method. 1. Cut the crucifixes on one side of the scallop and put it on a plate, put a small non-stick pan on the stove over medium heat, add the olive oil and minced garlic in the ingredients 2, fry until fragrant and slightly yellow, and remove from heat.

2. Place the minced garlic evenly on the scallops.

3. Put a small half pot of water in a large steamer, put it on the stove on high heat, put the scallops into the steamer and steam it for 5 minutes after the water is boiled, and then take it out. Be sure to remove the excess juice, and when you are treated, you can change the steamed scallops to a clean plate.

4. When steaming the scallops, make the sauce, the original small non-stick pan, turn on the stove on high and medium heat, put in all the ingredients 3 and boil, turn down the heat, put in the cornstarch water of the ingredients 4, cook evenly until the juice rolls, and remove from the heat.

5. Sprinkle chopped green onions on the steamed scallops, pour the sauce over and serve.

2. Pan-fried scallops with colorful vegetables.

Ingredients: 5 fresh scallops, 1 green and red pepper, 2 cloves of garlic.

Excipients: 2 tablespoons white wine, 2 tablespoons hoisin soy sauce, 1 2 teaspoons pepper, oil to taste.

Steps:1Peel the scallops, wash and drain with 1 broth.

spoon white wine and pepper marinate for 10 minutes.

2.Finely chop the green and red peppers, and chop the garlic into minced garlic for later use.

Add chopped green and red peppers and minced garlic to a pan and stir-fry until fragrant.

Add seafood soy sauce to make a sauce.

3.Heat oil in a pan, fry the scallops, and add the leftovers.

The white wine, the juice is collected and put on a plate.

4.Serve with a drizzle of sauce.

3. Stir-fried scallops with broccoli.

Material. Ingredients: scallops (fresh shellfish).

1 sprig of 8 broccoli (cut into small pieces by hand).

A pinch of dry starch.

Appropriate amount of water starch.

3 slices of ginger. Method.

1 scallop (fresh scallop) add a tablespoon of wine, a pinch of salt, seafood and starch, marinate to taste.

2Put the broccoli in hot water with salt, boil until soft, remove and set aside.

Tip: Broccoli is boiled in a seafood broth for even more deliciousness. Classification: