Raw materials: scallop 10g, towel gourd 20g, sweet pepper 1g, fresh ginseng 10g, gastrodia elata 10g, silver needle 20g, ginger 2g, salad oil 5g, salt 4g, monosodium glutamate 2g, sugar 1g, and Shao.

Exercise:

1, peeled and seeded towel gourd slices, sliced sweet red pepper, sliced fresh ginseng, sliced gastrodia elata, washed with silver needle, peeled and sliced ginger;

2. Wash scallops, add soup, Shaoxing wine and ginger slices, steam thoroughly in a steamer, and take out the original juice for later use;

3. Put oil in another pot, pour clear soup, boil it over medium heat, add gastrodia elata, fresh ginseng slices, towel gourd strips, sweet red pepper strips, silver needles and scallops, and then add salt, monosodium glutamate and white sugar for soaking.

Winter melon and scallop soup

Raw materials: wax gourd 1 50g, scallop 1 0g, salt1g, monosodium glutamate1g, starch 2g, chicken oil 5g and soup10g.

Exercise:

1, melon peeled neatly into squares, and the water was too cold.

2. Steamed scallops with onions, ginger and broth, and torn into filaments.

3. Set fire to the soup, add melon and scallop, add salt and monosodium glutamate, which tastes good. After the juice is boiled, simmer on low heat and thicken the chicken oil.

Spinach scallop soup

material

50g scallop, 200g shrimp, white oil 125g, four eggs (including egg white only), fresh mushrooms 125g and spinach leaves 250g.

condiment

5 grams of refined salt, 5 grams of monosodium glutamate, 0/5 grams of Shaoxing wine/KLOC-,750 grams of clear soup, 25 grams of water chestnut, and an appropriate amount of red pigment and cooked lard.

working methods

① Wash scallops, peel off the old meat, put them in a bowl, add Shao wine and a little water, and take them out for use over medium heat for 30 minutes.

(2) Wash Lentinus edodes, cut into pieces, soak them in clear water, wash spinach leaves, take them out in a boiling water pot, rinse them with clear water, mash them, and squeeze out the juice for later use.

(3) Wash the shrimps, chop them with white oil, put them into bowls, first add Shaoxing wine, refined salt, monosodium glutamate and egg white, then add water chestnut and mix well, then divide them into two parts, take one part and divide it into two parts, half of which is added with spinach juice, and the other half is mixed with edible red pigment water, then put them into two small bowls, steamed and taken out to make safflower green leaves for later use.

(4) Take a round basin, put lard in the bottom of the basin, release shrimps in the basin, pile them into a circle, put mushroom slices in the center of the top to form peony stamens, put scallops and mushroom slices outside, then put red flowers and green leaves to form a complete peony flower shape, and steam.

⑤ Pour clear soup into a vessel, add refined salt and monosodium glutamate, and keep the fire for 6 minutes. After boiling, put it in a soup bowl, and then put the steamed peony scallops in the bowl to make them float on the noodle soup.

Fresh scallop soup

Composition:

Fresh shellfish 150g, canned bamboo shoots 15g, mushrooms 15g, green beans 25g, cooking wine 10g, soy sauce 15g, monosodium glutamate 1.5g, chicken soup 400g and refined salt 20g.

Operation:

1. Cut scallops into prototype pieces, and cut bamboo shoots and mushrooms into 3mm thick pieces.

2. Blanch the fresh shellfish, bamboo shoots, mushrooms and green beans with boiling water, control the water, put them in a soup basin and sprinkle with pepper noodles.

3. Put the chicken soup into the pot, add cooking wine, soy sauce, monosodium glutamate and salt, boil, adjust the taste, skim off the floating foam, put it into the pot and sprinkle with sesame oil.