1. Scallop and shrimp porridge. Ingredients: 10 shrimps, 5 mushrooms, appropriate amount of salt, 1 tablespoon pepper, 2 red dates, appropriate amount of shredded ginger, appropriate amount of lean pork, and appropriate amount of scallops.

Steps: Prepare the materials and soak the scallops in water for an hour. Pour the shrimp heads into the oil pan and pop out the shrimp oil. Tear the soaked scallops into pieces with your hands, marinate the lean pork with shredded ginger, soy sauce, and salt for 15 minutes. Add the rice and water first. After boiling, scoop them out with a spoon to prevent the rice from sticking to the bottom of the pot. Finally, add some salt and pepper. powder, and it’s ready to serve.

2. Stewed tofu with scallops. Ingredients: 1 Hangzhou pepper, 200 grams of tofu, 20 grams of scallops, appropriate amount of cooking oil, a little cooking wine, a little cornstarch, a little green onion and ginger, 1 pinch of sugar, 1 tsp of salt, 2 tbsp of Pixian bean paste.

Steps: Heat the pan and pour oil, turn to low heat and stir-fry the Pixian bean paste until fragrant, stir-fry the red oil, green onion and ginger until fragrant, add cooking wine to remove the astringency of the sauce, add sugar and water and bring to a boil. Add the tofu, cover and bring to a boil, then turn down to low heat. After coloring, add carrots and scallops. When the marinade is not long, add chopped chili peppers, add some salt, then pour some starch paste in batches, and stir-fry evenly. Remove from pan and plate.

3. Coconut milk mushroom scallops/white sauce pasta. Ingredients: 250g pasta, 200g white jade mushrooms, 100g cherry tomatoes, 50g scallops, 1 tablespoon olive oil, 200ml coconut milk, 50ml milk, 1 teaspoon sea salt, appropriate amount of rosemary, appropriate amount of chopped basil, appropriate amount of crushed black pepper, eggs 3.

Steps: After the water is boiled, add the pasta and cook until it is cooked. While cooking the pasta, prepare the vegetables. Wash the mushrooms and cut them in half. Cut the tomatoes in half. Wash the scallops and put them in the pot. Put an appropriate amount of olive oil into it, add mushrooms and tomatoes, stir-fry over high heat until the mushrooms are watery and the tomatoes are soft, then add an appropriate amount of salt, stir-fry evenly, add scallops, add coconut milk and milk, stir-fry chopped rosemary and basil, and stir-fry evenly. Sprinkle with crushed black pepper and stir-fry evenly, then reduce the juice over high heat and remove from the pot.

4. Fish Tail, Gourd and Scallop Soup. Ingredients: One zucchini, 2 fish tails, a handful of scallops, and 2 slices of ginger.

Steps: Peel and cut the zucchini, wash the scallops, add two pieces of ginger, put it in a soup pot, add an appropriate amount of water, and bring to a boil. Wash the fish tail, fry until both sides are slightly brown, put it into the boiling soup, turn to low heat and simmer for 30 minutes. Just add a pinch of salt to taste.

5. Steamed egg with scallops. Ingredients: five eggs, optional scallops, some green onions, and some salt.

Steps: Rinse the scallops, beat the eggs evenly, pour the water for soaking the scallops into the eggs and beat them evenly again, bring the steamer water to a boil, put it on a plate and check the status for about ten minutes before it is ready. Sprinkle onions!

6. Scrambled scallops and eggs. Ingredients: 30 scallops, 3 eggs.

Steps: Wash the scallops and steam them with a little water for 15 minutes. After steaming, use the back of a knife to press the scallops into shreds. Move the scallops while pressing to make them loose. Beat the eggs. Put a small amount of oil in the pot, stir-fry the scallops until fragrant, then add the eggs and stir-fry until fragrant.

7. Scallop and winter melon soup. Ingredients: scallops, winter melon, ginger, salt.

Steps: Add ginger slices, choose the smallest pork bone, and add some oil and water. Simmer over high heat for 30 minutes, then stew the pork bones over low heat. Wash the scallops with water, soak them, and finally pour the soaking water into the pot with the scallops.

8. Steamed scallops with vermicelli. Ingredients: 2 handfuls of vermicelli, a bowl of fresh scallops, half a spoon of cooking wine, 3 cloves of garlic, half a spoon of oyster sauce, 1 spoon of cold soy sauce, half a spoon of vinegar, and a little sugar.

Steps: 2 handfuls of Longkou vermicelli, blanch in boiling water until soft and soak for five minutes, then take them out. Add a little sesame oil and mix the vermicelli evenly, place the hot vermicelli and scallops on a plate, sprinkle with minced ginger and garlic, and steam until cooked. During the steaming process, make the sauce: mix light soy sauce, vinegar, oyster sauce, cooking wine, and sugar, add half of the water to dilute, and set aside. After steaming, add green and red peppers to the plate and pour in the prepared sauce. Pour hot oil and done.

9. Fried scallops and loofah. Ingredients: 1 loofah, 20 scallops, 2 cloves of garlic, 5 grams of salt, 10 grams of sugar, 1 spoon of cooking wine.

Steps: Wash the scallops and soak them in boiling water. Peel and slice the loofah, dice the garlic, cut into small pieces and set aside. Stir-fry the small cubes in cold oil in a hot pan. Pour in the loofah and stir-fry together. Then pour in the water for soaking the scallops and the scallops. Water will come out when the loofah is fried. Add cooking wine, sugar and salt. Cover the pot and cook for 2 minutes. Place on a plate. A delicious plate has arrived.

10. Stir-fry fresh diced scallops.

Ingredients: 300g diced scallops, 1 Hangzhou pepper, 10 peppercorns, 1 coriander, 3 slices of ginger, 3 cloves of garlic, 1 section of green onion, 5g of sugar, 1 spoon of cooking wine, 1 spoon of water, 1/2 spoon of oil , 3g pepper, 2 tablespoons very fresh soy sauce.

Steps: Put all the seasonings together and stir evenly. Slice the prepared garlic, cut the dried chili peppers and coriander into sections, cut the pepper into thumb-sized pieces, and shred the onion and ginger and set aside. Fill the pot with water and bring to a boil. , add betin and blanch it in water. Take out the water and put it into a bowl, add oil in the pot and heat it up, add onions, ginger, garlic, dried chilies, and peppercorns and sauté until fragrant. Then put the bedding in the pot, add cooking wine along the edge of the pot, and stir-fry for a while. Pour in the sauce, add the chopped peppers and coriander to the pot, cut off the peppers and serve.