Chinese Food
Preservation of scallops with garlic
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I like to save some scallops from May every year, especially in Bohai Sea. 30 yuan and 5 jin is not too big. But it's delicious. When I bought a scallop, I used a brush to brush one side of the shell. The other side would not be lifted down. So I didn't need to brush it. I used a knife to take down the meat and put it in a large basin. Brush the inside and outside of the shell. After all the scallops are taken out, remove the gills. Cut a piece of black scallops at the back with scissors. Although the process of picking and washing is tedious, it's worth it in order to eat stuffy. It needs patience. If you don't mind, you don't need to pick and clean it. A few spoonfuls of dried starch and some water can wash the scallop. This can wash the sand out. Finally, rinse with clean water. Put on the scallop shell. Put on the scallop meat. Sprinkle a little salt on the surface. Then cover with a layer of plastic film. Freeze. Take out the defrost before eating.
Cooking ingredients
Cooking Steps
Step1:Chop the garlic as much as possible. Pass the cold water. Wash the mucus out of the garlic. Prevent the paste pot. Deep fry in medium low heat. Olive oil is the best choice.
Step2:Fry until golden and turn off the fire. Let it dry for a while. Pour in steamed fish and soy sauce and mix well.
Step3:Fans should be soaked in cold water. Cut and spread on scallops. Put scallop meat on fans. Some shells are big. I put two shellfish.
Step4:Pour garlic on the shellfis
Step5:Steam in boiling water for 5 minute
Cooking tips:Garlic must be rinsed with cold water and fried to make delicious dishes.
