Ingredients: 3 mangoes, fresh adhesive tape100g, diced cucumber 25g, ginger slices10g, ginger juice, cooking wine, starch, sesame oil, pepper, sugar, salt and starch.

Exercise 1. Wash mango, cut it in half, peel and core, remove meat, cut it into strips, soak it in hot water for a while, and take it out. The mango skin is beautifully trimmed and ready to use.

2. Wash the ribbon, mix with ginger juice, cooking wine, sesame oil, pepper, sugar and starch, marinate for about 15 minutes, blanch in boiling water and drain.

3. Put the pot on the fire, heat the oil, stir-fry the ginger slices and diced cucumber until fragrant, then add the mango and scallop, stir-fry them with salt for a few times, thicken them with water starch, and put them into the mango skin.

Steamed scallops with garlic and vermicelli

Material belt

fans

oil

salt

soybean

Garlic

verdant

Practice 1 belt washing, shell and meat separation; Vermicelli soften in warm water; Chop the onion and garlic.

2 put the shell into the plate and spread the vermicelli.

Play the tape again.

4 salt, garlic, soy sauce.

5. Boil water on the pot and steam for 10 minute.

6 Sprinkle chopped green onion, take it out and pour in hot oil.

Ingredients: scallop 10, 50 grams of fine vermicelli in Longkou.

Ingredients: garlic, cooking wine, salt, steamed fish, soy sauce.

Exercise 1. Divide the scallop with a knife, take out the black viscera, take it out and wash it, and marinate it with a little salt and cooking wine for a few minutes. Brush the shell clean and set it aside.

2. Fry garlic until golden brown. Put the vermicelli on the shell (soak for at least half an hour), put in scallop meat, cover with garlic, and decorate with red pepper and shallots. Add Lee Kum Kee steamed fish and soy sauce and steam on a steamer for six minutes.

Fried scallop

Material tape 12, 2 tablespoons of high-gluten flour, 2 tablespoons of salad oil, noodles 1, water 120cc, 2 tablespoons of white powder, Casta 1 tablespoon, flour150g, salt1.

Exercise 1. Mix all fabrics evenly; Mix all seasonings evenly to make seasoning sauce.

2. Mix the ribbon with the sauce made by 1 and marinate for about 30 minutes.

3. First coat the outer layer of the belt in Method 2 with high-gluten flour, and then coat the top layer in Method 2.

4. Heat the wok on high fire, pour the salad oil, add the tape of method 3, fry it on high fire until it is set, then fry it on low fire until both sides are golden and even, and then serve.

Steamed baby cabbage with garlic and scallops

Ribbon, baby cabbage, garlic, salt (dosage as you like)

Practice Wash the baby cabbage, distribute it around the cabbage, put the washed belt on the baby cabbage, then put the fragrant garlic in the steamer and steam it for 10 minute.

Begonia fresh shellfish

Ingredients: 4 fresh scallops, shrimp 10g, laver sauce 10g, appropriate amount of chopped green onion, appropriate amount of minced garlic, 20g of alfalfa sprouts, a little sesame oil, a little spicy oil, 4 tablespoons of salt 1/4 tablespoons of sugar.

Exercise 1. Blanch the fresh ribbon in boiling water until it is cooked, take it out and drain it for later use.

2. Stir the fresh shellfish made by 1 with shrimp eggs, chopped green onion, garlic, sesame oil, spicy oil, salt and sugar until the fresh shellfish are tasty.

3. Take a plate, first put the alfalfa sprouts, then put the fresh belt of method 2, and finally put the laver juice.

Fried scallops with jade

Ingredients: dried shrimps, corn shoots, celery, red peppers, mushrooms, carrots and green beans. Seasoning: salt, garlic, fish floss, starch, fish sauce, chicken essence, cooking oil.

Exercise 1. Blanch the belt with boiling water, take it out and drain it;

2. Wash and cut corn shoots, celery, mushrooms, red peppers and carrots into diamond-shaped pieces, and wash and cut garlic into powder;

3. Put minced garlic, fish floss, salt, starch and chicken essence into a container to make a sauce;

4. Ignition in the pan, putting oil, adding green beans, fish sauce and salt when the oil is hot, stir-frying out of the pan, and putting on a plate;

5. Leave the remaining oil in the pot, and pour the dried shrimps, scallops, corn shoots, celery, red peppers, mushrooms and carrots into the oil and stir fry. Add the prepared juice, stir well and serve.

Fried asparagus in scallop meat

Ingredients: 5-8 pieces of scallop meat, thawed and dried, onion 1 piece, peeled and sliced, half of red pepper, chopped, garlic 1 spoon, onion 1 piece, peeled and diced, fresh asparagus about 15 pieces, juice: raw powder 65438.

Exercise 1. Wash fresh asparagus, cut off the tail section, cut each section into 3 sections, add boiling hot water and blanch with a little oil (about 5 minutes). Scallop meat is marinated with a little salt and pepper and corn flour.

2. Put the oil in the pot quickly. First, stir-fry the garlic and red onion, add the onion and stir-fry with a little salt until soft. Add scallop meat, fry until golden brown on both sides, turn to medium heat, add water and bake (about 2 minutes), add red pepper and stir-fry slightly. Turn back to high heat, add asparagus and stir-fry slightly. Finally, stir the juice evenly and serve.

Crispy fried ribbon

Material 1: frozen strips, thawed and washed in the refrigerator, and drained for later use;

2: salt 1/3 teaspoons, black pepper 1/6 teaspoons;

3: One egg, 2 tablespoons of water, 2 tablespoons of raw flour and 2.5 tablespoons of flour;

4: 3/4 cup Japanese bread crumbs;

5: corn oil or rapeseed oil 1.5 cup.

Note: 1 spoon = 1 5ml = 1 spoon, 1 teaspoon = 5ml = 1 teaspoon,1cup = 240ml.

Exercise 1. Mix the two seasonings with tape and mix well for later use.

2. Break up an egg, add water to two ingredients and stir them evenly (Figure 3), then add the remaining three ingredients, stir them evenly with a fork until there are no flour particles, and let them stand for 15 minutes.

3. Put 1.5 cup of corn oil or rapeseed oil into a medium-sized pot, put it on the stove, turn on medium heat and heat the oil.

4. Put the ribbon in the batter and hang a thin layer of paste, then put it in the bread crumbs and dip it in a layer of bread crumbs evenly, put it in a hot oil pan, fry until golden brown, drain the oil and eat it while it is hot.

Shredded scallop and fungus

Ingredients: shredded auricularia auricula 10g scallop 300g celery 1 garlic 6 cloves seasoning: cooking wine 1 spoon (15ml) soy sauce 1 spoon (5ml) oyster sauce 1 spoon (1 spoon).

Practice 1) Soak the black fungus silk in cold water 1 hour and then wash it. Wash scallops. After the celery is washed, it is cut into small pieces.

2) Pour clean water into the pot, bring it to a boil, blanch the auricularia auricula for 20 seconds, remove and drain. After blanching the auricularia auricula, pour a little cooking wine, blanch for 15 seconds, take out and drain.

3) Peel the garlic and pat it with a knife. Put the light soy sauce, oyster sauce, salt, sugar, clear water, chicken essence and starch into a bowl and mix into a sauce for later use.

4) Pour oil into the pan, stir-fry garlic until both sides are golden when the oil temperature reaches 70%, then pour in shredded auricularia and shredded celery, stir-fry for 1 min, then pour in scallops, stir-fry a few times, pour in sauce, stir-fry until the soup becomes sticky, and turn off the heat and take out of the pan.

Steamed scallops with soy sauce

Ingredients: scallop, garlic, Yangjiang lobster sauce, Jin Lan soy sauce, sugar, onion, salt and red pepper.

Exercise 1. Ask the seller to dispose of the fresh belt, and then wash and drain it at home.

Step 2 prepare garlic. Yangjiang Douchi (a famous seasoning in Yangjiang, Guangdong Province, which is sold in boxes in supermarkets) is washed and chopped.

3. Heat the oil pan. Stir-fry garlic and lobster sauce in a pot. Add Jin Lan soy sauce produced in Taiwan Province Province (too sweet to add oyster sauce).

4. Appropriate amount of sugar, salt and scallion are mixed into sauce and placed on the belt. Red peppers are used for decoration. Cook in a steamer; Steam the tape for about eight minutes.

Scallop with sauce

Ingredients: 2 live tapes, 50g cucumber and 50g carrot. 750g of seasoning oil (about 50g), 2 tablespoons of Chili sauce, Shaoxing wine 1 tablespoon, sesame oil 1/2 tablespoons, monosodium glutamate 1/3 teaspoons, pepper 1/4 teaspoons, a little onion, ginger and minced garlic, and a proper amount of starch.

Exercise 1. First, remove the shell and pulp of the live belt, wash it and cut it into 1.5 cm square cubes. Wash cucumber and carrot separately, and cut into cubes with 1 cm for later use.

2. Add a little starch slurry to the belt and mix well. Put it in 40% hot oil, slide it and pour it into the colander.

3. Leave the bottom oil in the original pot, cook Shao wine with onion, ginger and garlic, add Chili sauce, diced cucumber and diced carrot, stir fry for a while, add monosodium glutamate and pepper, add the sliding belt, stir fry evenly, thicken the water starch, pour sesame oil and put it into the original shell.

Kung pao scallop

250g of seasoning, onion 1, 25g of Jiang Mo, 25g of minced garlic, 4 pieces of dried pepper, 50g of peeled garlic and peanuts, 20㏄ of salad oil, 0.4 tsp of salt 1.4 tsp of sugar/kloc-0, and 0.4 tsp of white powder/kloc-0.

Exercise 1. Wash the belt, absorb the moisture with kitchen paper, add seasoning 1, stir well and marinate for later use.

2. Mix soy sauce, monosodium glutamate, sugar, balsamic vinegar, and white powder of seasoning 2 together to make juice for later use.

3. Boil the belt made of 1 in boiling water for about one minute, then turn off the soaking for about three minutes (depending on the size), and then pick it up and drain it for later use.

4. Hot pot, pour salad oil, turn to low heat, add dried Chili and stir-fry for about half a minute, then add Jiang Mo, onion and minced garlic and stir-fry until the fragrance is overflowing.

5. Put the ribbon of method 3 and the juice of method 2 into the pot of method 4 and stir-fry for about 1 min, then add garlic and peanuts and stir well to serve.

Scrambled eggs with garlic seedlings and scallops

Ingredients: garlic sprout 1 teaspoon, 2 eggs, fresh shellfish 10, rice wine 1 teaspoon, proper amount of salt and a little monosodium glutamate.

Exercise 1. Beat the eggs into a large bowl, add a little salt, monosodium glutamate and rice wine, and stir well until there is a little foam.

2. Wash the garlic seedlings, cut them into small pieces, cut them horizontally, and then put them into the mixed eggs and beat them evenly.

3. Pour the right amount of oil into the wok and heat it. Oil will be like egg liquid when heated. When one side is slightly solidified, turn it over and spread it out, stir-fry until the omelet is ready.

Tip: 1. When mixing eggs, add 1 teaspoon rice wine to remove fishy smell and make the egg liquid swell. My grandmother told me that this is a very useful method.

If the belt is very small, you don't need to cut it. The reason for cutting it is that it is too big to cook.

When scrambled eggs, be sure to wait until the oil is hot before pouring the egg liquid, so that the scrambled eggs will swell.

Fresh shell of pitaya

Ingredients: pitaya 1, 2 fresh ribbons, a little diced sweet pepper, a little diced cucumber, a little salad dressing, a little pepper, a little salt, a little miso, a little white powder and egg yolk 1.

Exercise 1. After the pitaya is cut in half, the pulp in the middle is dug out and diced (the shell is reserved for later use).

2. Marinate fresh strips with salt, essence and pepper 3? 6? After 55 minutes, coat egg yolk and white powder on the outer layer of the fresh belt, then put it in a frying pan and fry it on low heat.

3. Stir the diced sweet pepper, cucumber and pitaya with the method of 1, then put them into the shell of pitaya, drizzle with salad sauce, and finally put the fresh belt in with the method of 2.

Xi times

material

80 grams of scallop, edible comb powder 1 teaspoon, 6 egg whites, broccoli 160 grams (fried), a little rice flour (fried), and a little fried scallop (that is, scallop).

condiment

Chicken soup (equivalent to egg white) is about 1 3/4 cup, salt12 teaspoons, sugar12 teaspoons, cornmeal 3 teaspoons, a little pepper and a little sesame oil.

prepare

1. Thaw the ribbon, marinate it with edible comb powder 10 minute, blanch it in a boiling water pot, take it out, wash it and chop it up.

2. Broccoli is surrounded by vegetables, and crispy rice noodles are laid in the middle for later use.

3. Mix egg whites, belts and seasonings.

4. Add 1 tablespoon of raw oil after the pot is hot, and the oil temperature is still frozen. Immediately pour in the egg white, shovel the cooked egg white layer by layer with a small torch, and add the fried scallops. Serve.

feel

1, dried scallops should be steamed in advance.

2. You can sprinkle the fried scallops with food.

3. It can be served with Zhenjiang vinegar.

The weight of raw flour is very important. If there is more flour, the juice will be thick and solid, and if there is less flour, the juice will not be thick.

5. When frying rice noodles, you need to heat the oil first, then turn off the fire, then put the rice noodles in, and take them out quickly after the rice noodles burst open to avoid burning.

Three cups of sauce ribbon

Ingredients: 350g ribbon, 2 tablespoons sweet potato powder, 2 tablespoons flour, 60cc stock, 20g nine-story tower, 2 tablespoons sesame oil, 4 slices of ginger, pepper 1 strip, onion 1/2, 6 grains of garlic, and 2 tablespoons of three cups of seafood sauce.

Exercise 1. Wash and drain the belt, and wrap it with sweet potato powder mixed flour; Cut the pepper and onion into pieces for later use.

2. Put the belt of method 1 into an oil pan with a depth of 150℃ for six minutes, fry until the surface is golden yellow, and then take it out. When the oil temperature rises to about 180℃, fry it quickly for 3~5 seconds and take it out immediately.

3. Heat another pot, add sesame oil, add ginger slices until the ginger slices are curled, and then add pepper segments, onion segments and minced garlic in method 1 to stir fry until fragrant.

4. Add three cups of seafood sauce, broth and the tape of method 2, stir-fry evenly over high fire until the juice is collected.

5. Finally, add the nine-story tower and stir fry.

Steamed scallop meat with Kiwi Fruit

5 strips and 1 kiwifruit. Seasoning salt 1 2 tsp, monosodium glutamate12 tsp, a little sugar, a little Shaoxing wine, a proper amount of water starch, salad oil1tsp.

Exercise 1. Wash kiwi fruit, cut it into discs and spread it on a plate for later use.

2. Take the shell, remove the meat, wash it, add salt, monosodium glutamate, sugar and Shaoxing wine for 5 minutes, put it on the kiwi fruit, steam it in a steamer for 3 minutes, and pour out the original juice for later use.

3. Heat 1 tbsp oil in the pan, add the original juice to taste, thicken the water starch, and pour it on the scallop meat.

Fried ribbon

Raw materials: 300g, 3 shiitake mushrooms, pineapple 100g, onion 1/4, fruit barbecue sauce 300cc, and a little salt.

Exercise 1. Wash all the materials, dry the water with a belt, add a little salt and mix well; ? Slice pears and onions for later use.

2. String the strips of 1, pineapple and onion slices alternately with long bamboo sticks, and finally string mushrooms on them.

3. Put the string of the adhesive tape of Method 2 on the net rack, constantly smear the fruit barbecue sauce and turn it over, and bake for about 5 minutes.

Fried scallops with macadamia nuts and bamboo shoots.

Ingredients: macadamia nut100g, winter bamboo shoots and asparagus100g, 4 strips, fresh shrimp160g, and half a carrot.

Composition:

A little pepper, salt and sugar.

Exercise 1. Shrimp peeled and shelled, black sausage picked out, carrot peeled and diced.

2. fry scallops and shrimps in oil first. 3. Take an oil pan, put down the winter bamboo shoots, asparagus and carrots, stir-fry, add scallops and shrimps, stir-fry, add water, simmer on low heat, add seasonings and add nuts to stir-fry.