银杏炒扇贝
银杏银杏百合、鲜芦笋、胡萝卜盐、鸡精、白糖、水淀粉1、将芦笋切成段,胡萝卜切成片,坐锅点火倒入水,水开后依次放入芦笋、银杏、胡萝卜焯熟,捞出备用;2、坐锅点火倒入油,放入百合、芦笋、银杏、胡萝卜大火翻炒,加入盐、鸡精、白糖调味,倒少许清水,水淀粉勾芡出锅即可。颜色鲜艳,营养丰富。
top1:银杏炒扇贝
鲜贝,银杏,青椒,红椒,葱头。鲜贝,银杏,青椒,红椒,葱头。用盐、淀粉上浆,银杏用油养熟,辣椒切成菱形片,然后将鲜贝在油锅中滑熟,与银杏、辣椒一起炒制成熟,装入扇贝壳中即可。学习做菜可不是一两天就能学会的事噢!要一步一脚印的学习!所以银杏炒扇贝教程也学起来吧，让自己离成功更进一步!
top2:扇贝-煎扇贝（鲜贝）配羊肚菌汁的做法步骤
1. 扇贝洗净，厨房纸吸干水份，放盘里准备。2. 先做酱汁。选择有手把的小不锈钢锅，锅下黄油，下洋葱，蒜，羊肚菌炒香。注意不要炒焦。3. 放淡奶油，煮至浓稠，下盐调味。用漏网过滤纯酱汁。4. 羊肚菌加水继续煮至软。挑出，吸干水份，备用。5. 另外准备一平底锅，下橄榄油，热锅。6. 扇贝两面下盐和黑胡椒粉。7. 煎两面至金黄，下黄油煨熟扇贝。8. 酱汁若放凉了，在取出扇贝前加热，或放入烤箱调50度保温。
9. 扇贝煎好，取出，放盘，淋上酱汁，放上煮好干身的羊肚菌。最后再撒上现磨的黑胡椒粉作调味。完成。
小贴士海鲜必须挑新鲜的。做菜味道好不好，个人认为50%原因源于原材料是否新鲜。如果买回来的扇贝旁边有黑色泥，内脏，黄色的卵，必需要清除清洗干净～
top3:蒜蓉粉丝蒸扇贝——最惹味的扇贝的做法步骤
1. 把扇贝外壳洗刷干净备用；
2. 扇贝竖着两半合在一起的中间有个裂缝，将它分开，要注意安全哦！
3. 撬开之后看到，扇贝肉非常的肥美；
4. 空的扇贝壳里面洗刷干净放一旁备用；
5. 这是裙边，看到中间有一个分层，等会要从这里下刀，横切一刀将它平均片成两半；
6. 横切了一半，可以看到扇贝被平均片开了；
7. 切开后看到扇贝边边有一小块黑色的东西，这个要去掉它，不能吃滴；
8. 把片开的扇贝肉洗干净；
9. 龙口粉丝用热水泡软备用；
10. 蒜头一个剁碎成蒜蓉，小葱的葱头也切碎，加一小勺食盐，两勺酱油，一大勺调和油搅拌均匀；
11. 将粉丝剪段放入洗净的扇贝壳中；
将扇贝肉铺在粉丝上；
13. 淋上之前做好的蒜蓉酱油调料，进锅蒸8-10分钟即可啦！我这个扇贝比较大就蒸了10分钟；
14. 小葱切成葱花，坐锅热油放入葱花稍微爆一下，趁热淋在扇贝上即可啦！
小贴士本食谱由汤家药膳的小杭掌柜提供，没有啤酒和炸鸡，来份海鲜吧！
top4:扇贝炒韭苔——利仁电火锅试用菜谱之炒的做法步骤
1. 洗干净扇贝，摘除屎包和黑线 之后放在水里旋转水流 将里面的沙子都清洗出去韭台 洗干净切成小段
2. 心得：使用这个锅炒菜的时候 最好也放在灶台上，因为可以用抽油烟机把烟抽走 3档热锅，放油~调至2档，放入扇贝煸炒出汤汁后放入韭苔煸炒，时间不要过长，否则韭苔软了会有臭韭菜味道。
3. 出锅前放入一点点酱油上色，一点点糖提鲜，放上盐。也可适当淋一点香油（不喜欢香油味道的可以不放）就盛盘即可
top5:扇贝之超简易烹饪: 蒜蓉粉丝蒸扇贝的做法步骤
1. 主材的合影，在收拾新鲜扇贝的时候要小心被夹到！
2. 将粉丝放入热水中泡至六七分熟如图，后加入凉水冷却！
3. 将弄好的粉丝均匀的码在扇贝上
4. 将蒜剁成蒜蓉放在粉丝上
5. 调味是先放盐，量少许。再将一小勺酱油滴如，最后滴几滴橄榄油！橄榄油很重要，能使扇贝的鲜味很好的释放！
6. 上火蒸制，大火八分钟，当然各家的火都不同，时间自己要把握！
7. 大功告成，简易美味的扇贝出炉咯！鲜味十足，蒜香留于齿颊之间！
小贴士千万别小看那几滴橄榄油，它可是整道菜的点睛之笔！
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