Garlic scallops

By VicentaLakin

Garlic scallops
Garlic veggies are a reservation for my dinner! Steamed scallops are thick, tender and juicy, soft and smooth, and the pedals are filled with succulent succulent succulent succulent succulent, and they fall down between their lips, with only salty mouths. Garlic, onions, all sorts of fragrances in the mouth

Recipe Recommendations

  • scallop of 10
  • fans appropriate amount
  • vegetable oil appropriate amount
  • garlic appropriate amount
  • steamed fish oyster sauce 2 tablespoons
  • cooking wine a little
  • green onion a little

Steps for Garlic scallops

  • 1
    Handle the scallops: The fresh scallops bought at the Seafood Market wash the shell, then pull the scallops open with a knife, leave a half of them with meat, take the scallops off along the wall of the shell, and when the shell is opened, see the black and black in the back of the meat. The yellow side of the skirt is a gill. It's to be removed. It's to be washed and eaten. It's to be left with the round meat in the middle and the yellow of the moon teeth
  • 2
    Take a big bowl, put some water in it, put some salt in it for two or three minutes, and then the clockwise gently mixs it, so that the silt in the meat will sink into the bottom of the bowl, wash it with fresh water, wash it off, and have some wine
  • 3
    Make greasy garlic: peel the garlic and cut it into garlic, heat up the appropriate plant oil, and blow up the scent in the garlic
  • 4
    Put clean fan shells on the plate, the fans soften them early and roll them in a small circle
  • 5
    Put scallops and yellow on the fans
  • 6
    Put a spoon of garlic on every bee
  • 7
    Put it in the steam oven, five to six minutes, and it's the same with the boiler
  • 8
    When you take it out, put flowers on your feet
  • 9
    Just heat up a little bit of hot oil again and pour it on onions
  • 10
    Eat

    • Garlic scallops Make Tips

    And when it comes to hot oil, one must remember to stay away, because after all, the scallop is just steamed with water, it's so hot that it's coming out of nowhere, and it's gonna blow itself up. What I'm doing is light, and if it's heavy, I can put the fan in the pre-made garlic sauce and then use it to steam together! And to remind you, the shellfish are so cold, so it's not necessary to have a cold stomach. Eat

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