The most authentic method of garlic scallop! You can also open a barbecue stall if you learn!
We all know that summer is the time for barbecues. Basically, when we go out to have a look, there will be many tables at the door of every food stall, and many people will pile up there to eat barbecues. The business is very good. In fact, the barbecue in Northeast China tastes very good, and then the taste may be biased. Just looking for one on the street may be our own shop.consequently Hibachi backyard I also got a lot of attention and wanted to join the ranks. http://meethibachi.com/
The most authentic method of garlic scallop! You can also open a barbecue stall if you learn!
This day, didn’t I just eat too much weight and go up? I obviously wanted to control my weight and stop eating, but I went in to eat as soon as I smelled the smell, and basically I didn’t have any resistance, so I began to eat. For the barbecue, I’ll order kebabs, mala Tang and bean products, which are all necessary, and seafood. I prefer to eat shells, sea rainbow and oysters.
I prefer to eat scallops with vermicelli, especially the steamed scallops are particularly delicious. Generally, most of them are roasted in barbecue shops. The taste is particularly good, especially it has the smell of garlic, which is particularly comfortable and satisfying to eat. Generally speaking, I order a few portions every time, and it will only cost six or seven dollars in a moment. It is very cost-effective. Generally speaking, stalls like this are not very expensive. But eating out is not very hygienic after all, so if it is possible to do it at home, it is better to do it yourself, and it will be more reassuring.
The most authentic method of garlic scallop! You can also open a barbecue stall if you learn!
Next, we need to prepare ten scallop vermicelli, a handful of pepper, two spoonfuls of steamed fish and soy sauce, 15 cloves of garlic, an onion, a proper amount of salt, a proper amount of peanut oil and a spoonful of cooking wine. We have to soak the fans in it for about two hours in advance, and then we can use it until it is soft. We can cut them with scissors a few times, cut them short, and then drain the water after soaking.
We can deal with scallops when we are soaking up fans. The scallops I bought are all very big. The meat of scallops is very fat, so it is absolutely appropriate to eat one at a time. We can scrape off the meat of scallops, then tear off its yellow film, then scrape off the green bag and its wrinkled dirty things, and then put the processed meat of scallops into a spoonful of cooking wine, stir it, and marinate it for about 15 minutes.
The most authentic method of garlic scallop! You can also open a barbecue stall if you learn!
Next, cut the shallots into chopped green onions, then dice the peppers, and cut all the garlic into minced garlic. Next, prepare the pot, pour in a small amount of oil, and when the oil temperature comes up, put the minced garlic in, stir-fry it with low fire to make it taste, then put it in a bowl, and then put it in another mixed garlic. Then add a spoonful of steamed fish soy sauce, add a little salt, stir well, and then put the vermicelli directly in and start frying.
The most authentic method of garlic scallop! You can also open a barbecue stall if you learn!
Next, add a spoonful of steamed fish soy sauce, or add a small amount of salt, which may be more delicious. Then take out some vermicelli and put it in the shell, then put the meat of scallop in the middle, and then put it in the steamer to start steaming. Generally speaking, it is enough to steam for five minutes, and then take out the scallops and sprinkle some chopped green onion or Chili noodles on them. Next, heat the oil in the pot and pour it in.