Here's how to dice scallops:
One: Chili dried scallop;
Ingredients: 4 scallops, 30g vermicelli, 5g pepper, 2 tablespoons garlic (30g), red pepper 1 teaspoon (5g), yellow wine 1 teaspoon (15ml), soy sauce 1 teaspoon (15ml), light soy sauce.
Accessories: ginger slices and oil.
Exercise:
1. Wash the shell, leaving only one shell, take out the shell meat, and wash away the sediment. The vermicelli is softened by adding water.
2. Heat the oil on medium and small fire, saute ginger slices, change to low heat, add yellow wine, soy sauce and soy sauce, and stir fry until cooked. Turn off the fire and take out the ginger slices. The soup in the pot is sauce.
3. Brew the vermicelli one by one in scallop meat, put it on a plate, pour the sauce on it, and steam for 5 minutes on low heat until cooked.
4. Stir-fry pepper, garlic and red pepper with oil, and spread the oil evenly on each scallop with a spoon.
Tip:
Red pepper is mainly to make scallops more beautiful, so don't use too much, otherwise it will affect the original flavor of seafood itself. Put more garlic, it's delicious.
Two: winter melon scallops:
Ingredients: wax gourd1000g, scallop1000g, garlic.
Exercise:
Peel the wax gourd, remove the capsule, and cut into 3cm thick slices; Shelling scallops, taking meat and washing; Put the wax gourd slices on the bottom of the dish, put scallop meat on the wax gourd slices, add garlic and steam for 10 minute.
Three: garlic scallops:
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Material: Scallop (fresh) (700g)
Seasoning: green onion (15g), red pepper (10g), garlic (5g), salt (4g) and peanut oil (15g).
Exercise:
1. Scallops are washed, shelled and cut open to leave half shells;
2. Wash the shell meat left in the shell, remove impurities such as belly, thread and sand, scrape it for two or three times, and put it on a big plate;
3. Put the washed shellfish together with the shell into a steamer and steam for 2 minutes;
4. Rooting the onion, washing, and shredding the onion;
5. Put the pot on a big fire, pour in peanut oil, heat it, saute garlic, add shredded onion and red pepper, season with refined salt and monosodium glutamate, and pour it on every scallop that comes out of the cage.
The practice of scallop diced-scallop soup;
1. Chop the fresh shellfish, add the egg white of one egg, add appropriate amount of starch and salt, and knead into dough by hand.
2. After the water is boiled, knead the diced scallops into longan-sized balls by hand and cook them in a pot. Keep this process as fast as possible, otherwise the scallop balls cooked first will be cooked.
3. After all the scallop balls are put into the pot, gently stir with a spoon. After the pot is boiled again, keep it on medium heat for about 5 minutes.
4. Add chopped coriander and chopped leek, add a small amount of monosodium glutamate, and take out the pot.
Seafood salty labazhou
Ingredients: rice, glutinous rice, lotus seeds, coix seed, almond, auricularia, medlar, scallop, dried lotus seeds, carrots, soybeans and ginger.
Ingredients: salt, chicken essence, pepper, shredded onion, sesame oil.
Making:
1, lotus seeds, coix seed, almonds, fungus, medlar, scallops, dried lotus seeds and soybeans are soaked in advance.
2, carrots washed peeled and diced, ginger washed peeled and sliced.
3. Wash the rice and glutinous rice and put them in the pressure cooker, and also put lotus seeds, coix seed, almonds, scallops, dried lotus seeds, soybeans, diced carrots and ginger slices in the pressure cooker. Put the water soaked in scallops and dried seaweed into a pot, add enough water to boil with high fire, cover the pot and steam, then turn the heat down 15 minutes, and turn off the fire.
4. After the gas in the pressure cooker is exhausted, open the lid, add Lycium barbarum and Auricularia auricula and cook for 4 minutes, add salt, pepper, chicken essence and sesame oil to taste, and finally sprinkle with shredded onion.
Key:
1, some raw materials can be soaked in advance, saving porridge cooking time.
Don't pour out the water soaked in scallops and seaweed, cook porridge in the pot to refresh yourself.
3. Lycium barbarum and auricularia auricula are finally released.
4. It is best to use a pressure cooker to cook porridge, which can not only fully maintain the shape of raw materials, but also save time and effort, and the porridge cooked is particularly sticky.
Hello, dried shrimps are actually dried shrimps that we often eat here!
We use many places here, such as salty dry rice, soup, vegetables, zongzi, boiled noodles and so on.
Use blisters, one for softening and the other for cleaning.
Soup, the most common laver and egg soup, can be put here. Put it in front of the egg flower.
Salted dried rice, washed rice dishes, meat, shrimp. Put oil in the pan, stir-fry shrimp in hot oil (it won't be too hard when it is fried), then put meat, then put vegetables, and then add a little soy sauce, salt, monosodium glutamate and chicken essence to the rice. Finally, pour it into a pressure cooker or rice cooker, add the right amount of water ... salty dry rice is ready.
Zongzi, I mean roasted zongzi, takes a lot of time ... If the landlord can cook zongzi, I suggest you add "dried rice" to glutinous rice, which is very delicious!
When cooking noodles, you can put dried seaweed in the nozzle ... and then you can cook noodles according to your usual habits.
Pay attention to the amount when cooking noodles or soup, otherwise it will smell bad if you are not careful. ...
Teach you a delicious, simple and convenient method.
Fried rice with dried seaweed
Ingredients: rice (preferably every other meal), soaked dried seaweed and eggs. Two ingredients: tomatoes, green peppers and onions.
1, first cut tomatoes and green peppers into cubes for later use. Add 1 egg to the rice and stir until dizzy.
2. Put oil in the pot, turn to medium heat after the fire, add chopped green onion, knock it like an egg, stir fry, add seaweed, diced tomatoes and green peppers, stir fry over medium heat, and serve when the green peppers are bright green.
Add more oil to the pot, or the rice grains will stick together. After the oil is boiled, turn to medium heat, such as rice mixed with eggs, stir fry, add salt and chicken essence. When the rice grains are golden yellow, add the freshly fried vegetables and turn off the heat.
Here comes the delicious fried rice in Huang Chengcheng.
2. Dried seaweed and radish: (home cooking)
Ingredients: 250g radish, 25g dried seaweed, salt and monosodium glutamate.
Exercise:
1, radish is washed, peeled and cut into pieces for later use; Wash dried seaweed and soak it in warm water.
2. On the wok, add a proper amount of oil to heat, stir-fry the radish; Add some salt and stir well, then add dried seaweed and a little water and cook until the radish is cooked and tasty. Add monosodium glutamate and serve.
3. dried seaweed and celery: (home cooking)
Ingredients: half a catty of celery, 200g of dried laver, shredded ginger, pepper oil, monosodium glutamate, salt, soy sauce and clear soup.
Exercise:
1. Wash celery, smash it, cut it into inches, blanch it with boiling water, put it in a bowl and sprinkle with shredded ginger.
2. Mix clear soup, monosodium glutamate, salt, soy sauce and pepper oil, and pour on celery and mix well. Sprinkle Shanghai rice when serving.
4. Braised eggplant with laver: (home cooking)
Ingredients: 500g eggplant, 25g dried seaweed, 2 teaspoons soy sauce, a little salt and sugar, 1 tablespoon chopped green onion and Jiang Mo.
Exercise:
1, cut eggplant into hob blocks, soak it in clear water for a while, and take it out for later use; Put dried seaweed into a bowl, soak it in boiling water, remove impurities and wash it, and keep the soaked water.
2. Put the wok in medium heat, add 3 tablespoons of oil to heat it, add chopped green onion and Jiang Mo to stir fry, add eggplant pieces and soaked dried seaweed, stir fry for about 2 minutes, add soy sauce, salt, sugar and soaked dried seaweed, stir fry evenly, and then simmer on low heat 10 minute.
5. Dried rice and winter melon soup: (home cooking)
Ingredients: 250g of white gourd, 5g of dried seaweed10g, 10g of cooked lard10g, 4g of refined salt, 2g of monosodium glutamate, 2g of chopped green onion and 250g of broth or clear water.
Exercise:
1. Peel the wax gourd, wash it, and cut it into pieces with a length of 4.5 cm and a thickness of 2 cm; Wash the dried seaweed with warm water for use.
2. Put the pot on the fire, add the stock to boil, then add the wax gourd, dried seaweed and refined salt, and cook for about 10 minute. When the wax gourd is ripe, add chopped green onion, monosodium glutamate and cooked lard.
6. Fried onion with dried rice: (weight loss menu)
Ingredients: dried seaweed 30g, salt, onion 150g, shredded ginger 5g, soy sauce 3g, salad oil 25g, cooking wine 5g, sesame oil 5g, monosodium glutamate1g.
Exercise:
1. Peel the onion, wash it, shred it, put it on a plate, wash it with seaweed and put it in a bowl for later use.
2. Put the cooking wine, monosodium glutamate, soy sauce, salt and ginger in another bowl and make juice.
3. Heat the wok, add salad oil to heat it, add onion and dried seaweed, add sauce to fry until cooked, and pour sesame oil.
7. Dried seaweed mixed with lettuce: (home cooking)
Ingredients: lettuce 400g, dried seaweed 10g, refined salt 10g, monosodium glutamate, cooked mustard, vinegar, sesame oil, shredded ginger, garlic slices and Chili oil.
Exercise:
1. Peel the lettuce, cut it into filaments, put it on a plate, marinate it with a little salt for a while, wash it with cold water to remove the salty taste and control the moisture.
2. Put shredded lettuce into a dish, add Shanghai rice, shredded ginger, garlic slices, vinegar, refined salt, monosodium glutamate, mustard, Chili oil and sesame oil and mix well to serve.
8. Dry rice and cabbage: (private cuisine)
Material: Chinese cabbage (white stem) (300g)
Accessories: carrots (50g), dried shrimps (25g) and mushrooms (fresh) (25g).
Seasoning: vegetable oil (20g), soy sauce (5g), starch (corn) (5g), pepper powder (3g), salt (3g), monosodium glutamate (2g), onion (5g) and ginger (3g).
Exercise:
1. Wash the cabbage, cut it into long strips, blanch it in a boiling water pot, and take it out and control the water for later use;
2. Add water into the starch bowl to make wet starch;
3. Soak the dried seaweed, wash it and dry it;
4. Wash carrots and mushrooms and slice them;
5. Wash and shred the onion, and wash and shred the ginger;
6. Heat the wok with oil, stir-fry onion and ginger, add Chinese cabbage, dried rice, carrots, mushrooms, refined salt and appropriate amount of water, and reduce the fire after the fire is boiled;
7. Heat until the soup is thick, add monosodium glutamate and thicken with wet starch.
9. Three fresh rice: (Beijing cuisine)
Ingredients: cucumber (150g)
Accessories: carrot (100g), auricularia auricula (water hair) (50g), dried shrimps (20g).
Seasoning: sesame oil (20g), salt (4g), monosodium glutamate (2g), sugar (10g) and vinegar (5g).
Exercise:
1. Wash the cucumber, cut it into even shreds and put it on a plate. Wash carrots, cut them into even shreds and put them on shredded cucumbers. Cut auricularia into shreds, blanch with boiling water, remove and drain, and put them together with shredded cucumber and carrot.
2. Put laver in a dish with 3 fresh vegetables, add salt, monosodium glutamate, sugar and sesame oil and mix well.
Ten: rape, dry rice and tofu: (home cooking)
Ingredients: tofu (250g) and rape (250g).
Accessories: dried shrimps (50g)
Seasoning: vegetable oil (15g), sesame oil (2g), monosodium glutamate (2g), salt (3g), starch (5g) and onion (5g).
Exercise:
1. Wash tofu and cut it into 1.5cm square cubes;
2. Soak the dried dried seaweed in boiling water and cut into pieces;
3. Wash and chop the rape;
4. Heat the oil in the pan, put the chopped green onion into the wok, add the tofu and dried seaweed, and stir fry a few times;
5. Add rape, stir fry, add salt, thicken and finally add monosodium glutamate and sesame oil.
Eleven: Braised rapeseed with laver: (home cooking)
Materials: rape core (400g) and shrimp (100g).
Seasoning: lard (refined) (15g), chicken oil (10g), cooking wine (10g), starch (corn) (5g), onion (8g), salt (2g) and monosodium glutamate (10g).
Exercise:
1. Wash the rape seed, break off the root by hand, and cut off the leaf tail with a knife;
2. Put the cut rape into boiling water and scald it to 80% heat;
3. Then put the rape on the plate for later use;
4. Pour lard into the pot and heat it to 60% heat with high fire. Put the onion in and fry it before taking it out.
5. Add fresh soup, clear soup, cooking wine, salt and dried seaweed, then add rape to boil and simmer on low heat;
6. Simmer until the soup is only 1/3, add monosodium glutamate and ginger juice, and hook with starch;
7. Turn the rape upside down and pour it with chicken oil.
12: Dry rice mixed with jellyfish silk: (private cuisine)
Ingredients: jellyfish skin (100g) and dried shrimps (20g).
Accessories: cucumber (100g)
Seasoning: garlic (10g), ginger (5g), salt (3g), soy sauce (10g), vinegar (10g), sesame oil (10g) and sugar (10g).
Exercise:
1. Soak jellyfish skin in cold water, wash it, cut it into 2 cm long filaments, blanch it in boiling water, then take it out, drain it and put it in a plate.
2. Wash the dried seaweed, soak it in a little hot water, take it out and drain it; After cleaning, cut the cucumber vertically, remove the seeds, cut it horizontally into half-inch long sections, slice it vertically, then cut it into filaments and mix it in a jellyfish dish.
3. Peel garlic and mash it; Wash fresh ginger, peel it and cut it into fine powder for later use.
4. Sprinkle Jiang Mo and mashed garlic on jellyfish skin, mix soy sauce, refined salt, sugar, vinegar, sesame oil and monosodium glutamate into juice in a small bowl, sprinkle with Shanghai rice, and then pour the mixed juice into it.
I hope I can help you!