Introduction of eating methods: Excessive consumption will affect the movement and digestive function of the stomach, leading to food stagnation and difficulty in digestion and absorption. Scallop has a high content of protein, so if you eat too much, you may get a rash. Sodium glutamate contained in scallop is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine. Under the action of intestinal bacteria, it is transformed into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation. Shellfish should be soaked in warm water before cooking, or steamed with a little water and yellow wine, ginger and onion, and then cooked into dishes.
Selection method: scallops with good quality, complete particles, uniform size, light yellow color and a little luster.
The practice of scallop 1: scallop with hydrangea.
Material: 200g scallop. Prawn meat 100g, fat pork 50g, clean winter bamboo shoots 25g, spinach heart 35g. Salt 12g, monosodium glutamate 7.5g, Shaoxing wine 30g. 20g onion ginger juice, 25g egg white, 15g sesame oil and 25g wet starch.
Exercise:
Squeeze scallops and knead them into filaments. Cut ham, bamboo shoots and mushrooms into 2 cm long filaments, blanch with boiling water, remove and drain, and mix with scallops for later use. Chop prawn meat and fat pork into fine mud, add egg white, clear soup, refined salt, monosodium glutamate and Shaoxing wine. Mix onion ginger juice and sesame oil into stuffing, then knead it into balls with a diameter of 25 cm by hand, roll it evenly into hydrangea on the mixed dried Bess, put it on a plate, steam it in a cage with strong fire until it becomes soft, take it out and pour out the soup. Add clear soup, refined salt and Shaoxing wine to the wok. When monosodium glutamate is boiled, skim off the floating foam, hook with wet starch, and pour sesame oil on scallop balls. Wash the spinach heart, heat it with peanut oil in a wok, then add the spinach heart to stir fry, add refined salt and monosodium glutamate to stir fry, pour sesame oil on it, and put it around the scallops with hydrangeas.
Method 2 of scallop: scallop hibiscus.
Ingredients: scallop 300g Shaoxing wine 7.5g egg white 8 refined salt 4.5g onion 8g miso essence10g ginger 3 slices white soup 250g fresh milk 200g.
Exercise: 1 Put scallops in a pot, add 5g of onion, 5g of ginger and 5g of Shaoxing wine, and 250g of clear water, steam in a steamer for 30min, take out, remove the steamed juice, and remove the onion and ginger.
2. Put the egg white in a bowl, break it up in a certain direction, add 2.5 grams of refined salt, 7.5 grams of monosodium glutamate and milk, mix well, pour it into a soup plate, steam it in a steamer for 5 minutes, and take it out. When the hibiscus noodles are hard, insert scallops neatly into the noodles, and then steam them in a steamer for 5 minutes.
3. Put the pot on the fire, bring the broth to a boil, add salt 2, monosodium glutamate and Shaoxing wine, mix well, and pour it on the hibiscus scallop.
Method 3 of scallop: scallop radish
Ingredients: scallop … 12g, Shaoxing wine … 15g, white radish … 500g, wet starch … 10g, ham … 10g, chicken soup … 300g, rock sugar … 1.5g, etc. Peel the radish, cut it into cylinders to make gear-shaped flowers, and then cut it into gear-shaped pieces with a thickness of 0.5 cm. 2. Put the wok on the fire, add the cooked lard, when it is 40% hot, add the radish slices, fry until soft, and drain. 3. Take 1 bowl, with scallops in the middle and ham around. Then put the radish slices into a soup bowl, add chicken soup, steamed scallop soup, crystal sugar and refined salt, steam them in a cage for about 45 minutes, and then take them out. First pour the raw juice into the pot, turn the other soup plate upside down and put it on the bowl, and buckle it in the plate. The raw juice in the pot is humidified, boiled, diluted and thickened, and poured into the pot. Note: 1. The time for steaming scallops should be more than 1.5 hours. Hard scallops can be soaked in cold water for 3 to 4 hours. 2. Radish should be fresh and tidy. After peeling the radish, it should be cut into a circular certificate column with a diameter of 2 cm. Be careful not to fry the radish for too long. Flavor characteristics: 1. Scallops, scallops, scallops and scallops have a special flavor. Radish contains vitamin C and a certain amount of inorganic salts. Braised scallop and radish complement each other. 2. This dish is a traditional stew in Huizhou, which is characterized by lightness, dryness, refreshment, digestion-aid, and hangover-relieving effect in banquets.