How to steam scallops?

If there is any seafood that I can never get tired of eating, I think it must be steamed scallops, scallops, prawns, especially scallops with all kinds of garlic noodles!

Scallops are unique and sweet. They are fried together with garlic in hot oil and fully mixed under the action of high temperature steam. The steamed juice is fully absorbed by the vermicelli and goes down in one gulp. First, the garlic flavor, then the sweetness and just right umami of seafood, and finally the satisfaction of chewing by fans, each bite feels different and has obvious layering, which fully mobilizes all taste buds. It can be said that steamed vermicelli with garlic is a must if you eat seafood.

Many people must also think that this dish is not particularly difficult to cook, and they must have tried to cook it at home, but it is not always impossible to make the same taste and taste as the hotel.

Well, like steamed fish, it's all details. Some pits were destroyed without noticing the dish. Do these steps well and this dish will be upgraded in an instant.

So today we will talk about the practice of steaming scallops with garlic vermicelli.

1. Selection and pretreatment of scallop

First, you need some scallops. The size is ok, depending on your acceptance. The bigger and heavier the shell, the more expensive it will be on average. These I bought are all around 10cm, 8 yuan each.

Of course, please buy live scallops if possible. Secondly, buy chilled, and finally buy frozen:

Site > chilled > frozen

Aquatic products such as scallops and shrimps are easy to freeze and thaw repeatedly and irretrievably due to factors such as cold chain and inadequate storage.

Moreover, aquatic bacteria are easy to breed, and it is likely that the road has deteriorated or produced an odor.

In addition, long-term freezing will inevitably make the meat lose water, which is also one of the reasons that affect the taste.

I bought scallops on the Internet once before, and I ate all of them and threw them away.

Therefore, if you can buy fresh seafood in the local market, it is not recommended to buy these shells and shrimps online, because the taste is a little worse than the live ones.

What do scallops think of being alive or dead? It's simple. You pick up an open scallop and pat it gently on the ground or on the wall. The scallop immediately closed itself, indicating that it was alive;

In addition, scallops on the market are generally soaked in ice water. If you buy by the catty, be sure to splash the water before knocking! Otherwise, the scallops will be full of water (full of money) and the boss will be exposed ~ honey ~ juice ~ laugh ~

Generally, the market will help to handle it, but if the market is far from home and worried that going home after opening scallops will affect the taste, then it is not troublesome to go home alive and handle it yourself.

First, look for scallops with openings and cut them in half from the middle. If the scallop is tightly closed, the blade can also be forced in. Just pry the bully and force the bow.

Lively enough to still twitch:

Hee hee, touch your head and calm down? But where is the head?

After cutting, you should distinguish between what you can eat and what you can't eat. First, all the black digestive glands are gone.

There are also gills, and this is not needed.

In some seasons, scallops will have gonads, usually only one side. The female is red and the male is milky white (such as this one in the picture), which can be eaten.

The gills are indistinguishable from the gonads. You can look at this picture. Gonadas in front, gills under the mat;

So in the end, the muscles, skirts and gonads in the shell will usually stay (or not). Clean water before washing.

All processing has been completed.

Second, make garlic.

This is a very mechanical but extremely important link. If you have cooked a lot of garlic, it is estimated that everyone has a feeling of lovelessness. However, if it's just a few scallops, you don't need much garlic, and it's not impossible to eat.

If you often like to eat steamed garlic and roasted garlic, you can prepare more at a time.

There are several ways to make garlic. Pure garlic, then all you need to do is cut the garlic, cut it or rub it. If it's ginger and garlic, you need to add a little ginger. Add some ginger to remove the fishy smell. Just try it.

In addition, there is a gold, silver and garlic method in Guangdong. What is gold, silver and garlic?

It's golden garlic+silver garlic! Golden garlic refers to garlic fried in a hot pot, and silver garlic refers to raw garlic.

Why is there such a practice? Because the golden garlic oil has a very unique and rich garlic flavor after bursting, it is very fragrant and can refresh people, and the spicy taste of garlic will drop very low after hot oil. And raw garlic? It also has its obvious spicy taste. The advantages of the two areas can set off the delicious taste of seafood, so they become classics.

If you like the taste of gold and silver garlic, you need to leave about 1/3~ 1/4 of raw garlic for use when frying garlic.

Take 10 scallop (with 20 scallops coming out from the side) as an example, it probably needs 100g garlic and 50g ginger. If it is all garlic, it needs garlic 150g. Garlic and ginger garlic need to be peeled.

Peeling ginger is peeling. Peel garlic, just pat it, it's easy to peel.

Peeled garlic and ginger can be cut into fine particles with a knife, but pay attention to fine particles. If the oil is too big, it is difficult to completely remove the spicy taste of garlic, which affects the taste.

If you have a Rong Er or garlic press at home, you can directly rub Rong Er. If you have a chef's machine, you can directly slice and polish it with the chef's machine, but personally, I think the chef's machine is too thin, but it's ok. I'm really lazy and don't want to cut it.

Cut with a knife, as far as possible to the granularity of the paste from the garlic press.

If there is gold, silver and garlic, leave some raw garlic at this time. Mix the remaining garlic and ginger, add 2g salt and prepare to stir fry.

Stir-fry raw garlic in oil, using more oil. According to the above weight, at least 30g-40g of oil is needed.

It is recommended to use a small pot when cooking, otherwise the spicy taste will spread everywhere and irritate the eyes (goggles can be worn at home).

Heat oil in a small pot. When the oil is hot, stir-fry ginger and garlic until golden brown. Move away from the fire. In the process, you can gradually add oil, so be sure to leave enough oil, otherwise it will easily stick to the pot. Don't worry about too much oil, the oil behind can be used for other purposes.

This step must be fried in place. Taking the above weight as an example, it takes more than 10 minutes to stir fry with low fire. If the frying is not in place, the finally steamed garlic is not only not fragrant, but also has the spicy taste of raw garlic, which takes away the delicate flavor of scallops and will play a leading role and seriously affect the products.

This is the last color, 100g garlic, 50g ginger and 30g oily. The weight of the final product is only 120g, that is, almost more than 50g of water is evaporated. For those who can't master the temperature well, you can also remember the above figures and weigh them. It would be nice if they were close.

When observing the color, you don't have to fry it until it is away from the fire, but it is golden yellow. After leaving the fire, the temperature is still very high, and the color will further deepen.

I'll cook ginger and garlic here, and that's all. At this time, the practice of gold, silver and garlic is to pour the reserved raw garlic into the golden garlic and stir it.

The key to making garlic not spicy and tasteless lies in the two points mentioned above:

1. The smaller the cut, the better;

2. stir fry in situ.

This step is very important. If it is done, the basic dish will be 90% successful.

Finally, in terms of seasonings, it can be adjusted according to personal preferences, including peppers and oyster sauce. All of the above are possible, especially with a little pepper, the color will look better.

Personally, if the umami flavor is highlighted, garlic and salt can be used. If you want some cross flavors, add some oyster sauce and Chili oil. But no matter what the taste is, no matter what the ingredients are, garlic should be cut into thin slices and fried.

Third, be a fan.

Fans are actually mung bean fans. Don't mistake them for rice noodles.

In addition, vermicelli must be cooked, and it is impossible to steam it thoroughly. If you say yes, then your scallops must be old.

Add water to the vermicelli, add a little salt and cook thoroughly. After the water boils, cook for 2 minutes.

After picking it up, fry the scissors a little, and fry them shorter, so that they can be placed on the scallops at the back, and it will be fine once or twice. It's too shabby to look good.

Then mix the vermicelli with oil to avoid dry adhesion. What oil is the best? The oil with spicy garlic is the best. If the oil is not enough, you can add some cooking oil.

Vermicelli can also be seasoned with a spoonful of chicken powder, or not if you mind. Fresh scallops are very fresh and sweet.

Fourth, everything is ready and steaming.

All the ingredients are folded in half, scallops below, vermicelli in the middle and garlic above.

Boil a large pot of water in a steamer or cauldron, put scallops after the water boils, remember that it is after the water boils! If you have time, five minutes is enough for small scallops and no more than seven minutes for large scallops.

When steaming scallops, cut some shredded onion or chopped green onion.

How to cut beautiful shredded onion? I wrote an article about fish before, so I can go and have a look. Let's review it.

After turning off the fire, take out the scallops, cover the lid tightly (so as to keep warm), and then put shredded onion or chopped green onion on the scallops. Remember to put onions after turning off the fire. If the onion is put too early, it will become old, yellow and soft.

After putting it away, return it to the pot for steaming 1 min, and use the residual temperature in the pot to heat it slightly.

Finally, please eat immediately after serving, don't wait for a moment! It tastes much worse when it is cold.

Although the process is a little complicated, the last bite is still worth it. Show off on holidays and surprise a table of people.

If you don't want to peel and fry garlic every time, it is recommended to cook more garlic at a time. Garlic can be stored for a long time with a little more oil, so you can take it out for later use.