With XO sauce Scallop in ShellView [4217] Time :2016-06-07

With XO sauce Scallop in Shell

Material Science

A 5 to 6 Scallop in Shell, the amount of memory is still fresh abalone XO fans, 5 to 6 small spoon sauce;

Amount of salt, pepper amount, material and amount;

The amount of green onion; steamed fish soy sauce (soy sauce flavor or the amount of children)

Practices:

1, the division of shellfish meat and shell scallop; wash shellfish meat, in addition to the meat and cream, the rest of the remove all; fan shell scrub clean backup;

2, put on the baking sheet with foil, shell, fan, add the soaked in each shell is not much, there are a few;

3, put on the scallop meat;

4, evenly sprinkle with salt;

5, evenly sprinkle with pepper;

6, in each shell meat evenly sprinkle wine;

7, each with a small spoon meat Scallop in Shell Yi restaurant abalone XO sauce;

8, with a layer of aluminum foil will cover and the bottom of the Scallop in Shell, tin foil, kneading jansen;

9, put into the preheat oven 200 degrees, into the oven, bake for 10 to 15 minutes;

10, out of the oven, carefully torn aluminum foil (heat), scallops dish, sprinkle with green onion, then pour proper amount of heat the soy sauce, you can open to rub!

This roast scallop match the beauty of fresh sweet memory is still fresh abalone XO sauce, fresh shellfish paired with scallops, baked into the scallop meat dry without losing Huanen, taste of abundance.

Pad on the bottom of the scallop little fans, the amount of fans must be less than the steam, it is best to cover all the fans scallops, so as to make vermicelli made from bean starch absorption scallops and recalling the Shishang XO abalone sauce flavor, and as for the fans and dried, capital of delicious!!