Practice: Wash the belt, chop off a part of the shell, cut it open and rinse it with clear water. Put the mashed garlic on the scallop meat, spread vermicelli and chopped green onion on the noodles, steam in the pot for 5 minutes after boiling, and sprinkle some soy sauce after taking out.
Be careful: if you eat the viscera together, the risk of poisoning is nearly 9 times higher than that of those who don't eat the viscera, because the toxins accumulated in the viscera may not disappear even if they are cooked at high temperature.
Fried scallop with ginger: scallop, ginger and onion.
Production method: 1, wash ginger and onion and cut into fine powder.
2. Wash the ribbon (available at the seafood counter in the supermarket) and fry it in the pot until golden brown.
3. Spread the fine powder of ginger and onion on the plate, and put the belt on the fine powder.
Ingredients: 8 pieces of quick-frozen strips, 4 pieces of smooth tofu, 2 teaspoons of garlic and crushed lobster sauce, 1 teaspoon of ground lobster sauce 1 2 teaspoons of bean paste 1 2 teaspoons, and 1 onion1tablespoon.
Marinade: raw flour 1/2 teaspoons, 2 teaspoons of protein, a little pepper. Sauce: water 1/3 cups, 2 tablespoons of light soy sauce and oil, 0/teaspoon of sugar, 0/2 teaspoons of cornflour/kloc-0, and a little sesame oil.
Operation:
1, unfreeze, rinse and wipe dry the quick-frozen belt, cut and fly, and mix in the marinade for 5 minutes.
2. Rinse the cut edge of tofu, discharge it into the dish and sprinkle a little salt.
3. Mix garlic with lobster sauce and sauce, and heat 1 tbsp oil until fragrant.
4. Put the belt on the tofu, put the black bean pepper on the belt surface, steam for 4 minutes, and filter the water.
Raw material introduction of duck heart porridge with scallop: scallop (ginseng snail) is refreshing and soft, and delicious. Duck heart and small intestine
Nutritional analysis:
1, shellfish mollusks contain a kind of deltaic 7- cholesterol, 24- methylenecholesterol and 24- methylenecholesterol, which can reduce serum and cholesterol, and they can inhibit the synthesis of cholesterol in the liver and accelerate the decrease of cholesterol excretion.
2. Duck heart is rich in amino acids, total phospholipids, vitamins, trace elements and other nutrients. It has the functions of enhancing human metabolism and improving cardiovascular and cerebrovascular diseases and nervous system.
3. Eating small intestine regularly can dispel damp-heat, dispel blood stasis, tonify liver and spleen, eliminate ascites, and improve human gastrointestinal function.
Features of porridge: Duck-heart porridge with ribbon brings a refreshing and pleasant feeling, just like the coconut wind in Hainan, which blows away the troubles lingering in the heart.
Sauté ed Agrocybe aegerita Sauté ed with Sauté ed Sauté ed Sauté ed Sauté ed Sauté ed with Sauté ed Agrocybe aegerita Materials: Sauté ed with Sauté ed Sauté ed in Japanese style, ginger, butter, oyster sauce, vegetable oil, salt and pepper.
Practice: Wash Agrocybe aegerita and cut it into strips about 5 cm long for later use. Wash the belt, drain the water, and "fly water" for use. Add oil to the pan, saute ginger slices, add Agrocybe aegerita, continue to stir-fry, add scallops, appropriate amount of Japanese-style sauce, a little oyster sauce and butter, stir-fry for a while, and finally season with salt and pepper, and serve. Raw material:
Scallop, sugar, oyster sauce, soy sauce, white pepper, onion, garlic and ginger, dried pepper, pine nuts, cornmeal and water.
Special color:
How to fry scallops with less water and pungent taste-it can be used as a new year's food.
Exercise:
1, wipe the moisture of the belt with a thick kitchen paper towel. 2. According to the ratio of sugar 1, oyster sauce 2 and soy sauce 3, add white pepper, water and cornstarch and mix them into small materials.
3. Heat in a hot pot and put the wiped tape in turn, fry for 2 minutes on both sides, and put it in a plate for later use.
4, a little oil in the pot, add onion, garlic, Jiang Mo, shredded dried Chili, pine nuts (slightly chopped) and stir-fry until fragrant.
5. Then pour 2 small ingredients into 4 pots and boil them on the fried belt. 1, frying the belt is easy to produce water, so dry the water with thick kitchen paper in advance, and the surface of the belt must be dry.
2. Fry the scallops on one side and then turn them over, and don't put all the scallops into the pot at once, and put them in one after another, so that the pot has enough heat to fry the scallops quickly at high temperature.
3. If you don't want to fry, you can also steam it for about 4-5 minutes.
4, the belt itself is salty with seawater, so the small ingredients should not be too salty.