Chinese Food
Secret sauce, steamed scallops with garlic, no need to raise husband
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Steamed scallops with minced garlic have been eaten in big restaurants and barbecue shops. But the more you eat, the more you feel like there is always a lack of flavor. Basically, either the scallops are not handled well. If it's not too salty, or the sauce is too strong, or you eat a mouthful of oil. So I developed my own method. Since I steamed the scallops, I went out to eat the restaurant's dish again. My husband said every time. What you made is much better than this one. So we have a few big bags of scallops in our fridge. We make them once or twice a week.
Cooking ingredients
Cooking Steps
Step1:Serving for two: 5 scallops, 1 roll of vermicelli, 5 shallots, 7 garlic cloves, 1 small ginger and 1 fresh red pepper. (I used frozen scallops. They were defrosted by soaking in cold water 10 minutes in advance; fans were also soaked in water 10 minutes in advance
Step2:Make a secret sauce. It's used to marinate two spoons of scallop meat yellow wine, one spoonful of raw soy sauce, one half of the chili oil and one third of sugar. (ha ha. It's said that it's a secret sauce. In fact, it's just like this. Raw soy sauce has a salty taste. I usually don't put salt in it.)
Step3:The scallop has thawed. It needs to be cleaned. Especially, there is an intestine inside the scallop paste. It needs to be rinsed with water. (good ingredients and careful treatment are the key to delicious food; the scallops are thoroughly washed and the taste will not be sandy.
Step4:Marinate 5 scallops in a secret sauce for 10 minutes. Wash the scallops and put them on the plate. (the sauce doesn't taste heavy. Yellow rice wine and spicy oil can help the scallops to freshen.
Step5:How to marinate scallops. Cut all the scallions, ginger, garlic and chillies.
Step6:Take a bunch of fans and put them on the shell.
Step7:Marinated scallop meat is spread on the vermicelli. Add 1 / 2 spoon of secret sauce to each scallop. (it's good to add half a spoon of sauce to a scallop, because the scallop will come out of the water after steaming. The freshness of the mixture is just right.
Step8:Put olive oil in the hot pot. Add garlic, ginger and pepper to the pot. Add half a tablespoon of salt. Fry the ginger and garlic over medium heat for about 3 minutes. Turn off the heat. (add some salt to the minced garlic. Don't forget
Step9:Spread the fried garlic on the scallops. Add 1 tbsp garlic and 1 / 2 tbsp hot olive oil to each scallop
Step10:Add enough water to the pot. Put on the steamer. Cover the pot. Boil the water over high heat.
Step11:Put the scallops in the water and steam for 10 minutes.
Step12:Ten minutes later. Turn off the fire immediately. Sprinkle chopped green onion. (don't steam for more than 10 minutes. The scallop will steam old. The taste is not fresh.
Step13:Come out of the pot and eat. I usually eat it one mouthful at a time. The fresh flavor of scallops. The crispness of mixed fans, the pungent flavor of mashed garlic. Super satisfaction.
Cooking tips:There are skills in making delicious dishes.
