Chinese Food
Steamed scallops with minced garlic
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Cooking ingredients
Cooking Steps
Step1:Clean the outer shell of the bag with a bristle brush. Then insert the knife into the shell. Cut the connection between the belt meat and the shell with the shell on one side. Discard the shell without the meat.
Step2:Remove the internal organs and gills of the scallop. The internal organs and gills are not edible. Wash and drain the scallop. The scallop is thick. Change the knife and put it into the shell. Use scissors to trim the belt shell properly and then use it.
Step3:Cut the ginger and garlic and mix well. Chop the peppers. Cut cilantro and shallot.
Step4:Add a little oil to the pot. Put half of the ginger and garlic into the pot and fry until golden. Cool it a little and mix with the other half of the ginger and garlic.
Step5:Put the mashed garlic on the scallop, then cover it with plastic film, put it in the steamer, boil it and steam it for 68 minutes.
Step6:Steam the end and get out of the pot. Remove the preservative film. Pour 1 / 2 tbsp of steamed fish and soy sauce into each scallop. Sprinkle with some pepper powder, onion powder and coriander powder.
Step7:Pour the oil in the wok until it is slightly smoky. Then pour the hot oil on the tape.
Cooking tips:1. The viscera and gills of the scallop are very dirty. They can't be eaten. 2. Mix the ginger and garlic in half, so as to have the flavor of both garlic and raw garlic. 3. The oil should be hot enough. When it's going to be poured on, it will make a sizzling sound. This will stimulate the flavor of soy sauce and shallot. 4. If the mouth is heavy, sprinkle some salt in the garlic. 5. The same can be done for other shellfish. There are skills in making delicious dishes.
