A scallop fan
By VicentaLakin
It is too convenient to shop online when the weather is bad, with a finger and a finger, if you want to go home, if you are prepared to be a little more expensive than the same product in the market. Today's red scallops are bought from the Internet, steamed with two garlic scallops, and they smell good, so they're too much trouble. The scallop contains gills and digestive organs, and even if it's so small, it's only the amount of a tummy, but it's not much cleaner in the water, and the intestines contain heavy metals. So, although it took me two hours to get these four pounds of red scallops to clean up, I'm happy to see the husks of pure white。
Recipe Recommendations
- Red scallop 1 basin
- Green bean vermicelli 1 small bundle
- garlic 2 head
- vegetable oil appropriate amount
- Steamed fish with black soy sauce a little
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for A scallop fan
1
Red scallops, pour in, under the tap。
2
With a small knife, the bee is slit in half, and around it is a skirt; the middle white part is called the “closed-hull muscle”, which we all know, which is called the meat, which is different, and is called the stubble, which is called the dry-drying dry; the yellow circle with a slightly groaned pattern like the lashes, which is gill; the black is the digestive gland, which is the intestine, which is commonly known as the sandbag; and the black side of the black has a white turd, which is connected to the reproductive gland, which is what we often call the “yellow”, which is the male and the mother。
3
Cut off the other half of the bellies and skirts with a knife, and move them all into a shell. If the eyes are closed and evaporated, all of them are in the stomach; but given the safety of hygiene and food, the stains on the gills, digestive glands and skirts must be painted off。
4
Clean little toothbrushes that are useless, and this time it seems so clean, but the yellow ones are also wiped out; be careful that the yellow ones are completely preserved in figure 2; it has to be said that patience + care is human。
5
The meat is washed, and the shell is washed with a little toothbrush, and it's evaporated。
6
Two garlics are cut to the ground and can be used more。
7
The proper amount of vegetable oil in the frying pan, the small fire, the half of the garlic left in the pot, the yellow, so don't overdo it, or the taste will be bitter; the yellow will be fine, and the warmth will make it even yellower; this is garlic。
8
A small bundle of green-beans fans soften early with cold water; a cool-breathed fan is hard and flexible, and a warm-breathed fan is softer。
9
Take a shell, cut it off with a small knife, and put a few chalices in the shell。
10
Two or three more beers on the fan。
11
And a proper amount of garlic and garlic will be on the meat。
12
Every time you've done this, you can put it on a big plate。
13
They are sent into a steam tank or a steam pan, and they steam in the fire for 10 minutes。
14
It's only two or three drops of steamed fish oil in a few scallops, and if it's down, you can put it in a bowl and drop it in the scallops with a spoon, so you can control the amount; you can eat it at the table if you want to eat healthy; you can cook some hot oil, pour it on it, but there's too much heat and fat, depending on your preferences。
15
Scrambling fan scallops, fresh tastes, appetizers and dinnerA scallop fan Make Tips
It has also been said that the bellies need not be removed, and that the rinse can be cooked directly. The man who is kind and wise, and 2. The bellies are young and staggered for air circulation, so they should not be steamed for long periods of time to prevent the bellies from being too old to affect his taste。