Yaozhu, also called scallop, is delicious and nutritious. It can be eaten all year round, and many vegetables can be cooked with it. Such as evergreen, loofah, celery, bean sprouts, leek moss and so on. Here are three very popular practices.

1, scallop evergreen

Soak scallops and scallops in warm water in advance, put cold oil in a hot pot, add minced garlic and stir-fry in Jiang Mo, add scallops and scallops and scallops and stir-fry until fragrant, and take out and season with salt and monosodium glutamate.

2. Stewed loofah with scallops

Soak scallops, shred them, cut loofah into small pieces, heat the oil, add minced garlic, then add loofah, add dried Bess when loofah is ripe, and collect juice to taste.

3. Stir-fried scallops with celery

Scallops are steamed in water for half an hour. Cut celery into pieces. When the oil is hot, add onion, ginger and minced garlic. After the celery is fried, add the scallops and stir fry. Season before taking out.

Soaking scallops before making is the key, otherwise it will affect the taste of finished products. Since scallops are salty, they can be seasoned with less salt.