Taste: Fragrance technology: Steamed scallop column. Material: Ingredients: scallop 50g, seaweed 300g, seasoning: chive 50g, monosodium glutamate 5g, sesame oil 3g, 1. Wash scallops and soak the fine sand; 2. Put the scallops in a steamer for about half an hour and put them in a plate; 3. Clean the raw seaweed, remove fine sand, and cold cut; 4. Saute the onion in the oil pan and pour in the broth and scallop juice; 5. Add raw seaweed, salt and monosodium glutamate to thicken; 6. Drop a little sesame oil and pour the steamed scallops on the table. Tips for making dried scallop seaweed: This product needs about 750g broth. If there is no broth, clear water can be used instead. Tips-Health Tips: 1. The rich nutrition of protein and seaweed in scallop, combined with reasonable modulation, fully embodies its own flavor characteristics; 2. Suitable for all ages. Kelp: Kelp can't be eaten with licorice. Seaweed is an aquatic plant that grows in water all the year round. Its roots extend into stems and stems extend into vines. Vines are biochemically transformed into single goose-web-like broad leaves, with yellow pistils and white petals in four seasons and claw-shaped fleshy "fruits and vegetables" in summer. Its leaves are green, its stems are as white as jade, and its flowers are fragrant and pleasant. It is a natural wild watercress rich in vitamins and trace elements in protein. Edible methods include frying, boiling, stewing, boiling, and hot pot rinsing. Among them, the easiest and most delicious is the "seaweed taro soup" that Haidong people usually like best. When making this soup, you don't need to put too much seasoning, just put the right amount of oil and salt. It's absolutely original. A bowl of cooked "seaweed taro soup" is served. White glutinous taro and green seaweed are as beautiful as jade and pleasing to the eye. If you don't eat it all, it is also a great enjoyment. The entrance is extremely fresh and smooth, refreshing and fragrant. You can also cook the broad bean rice in the soup of pig backbone, and then put it in the uncut seaweed stem. Its taste is fresh, refreshing and sweet, and it can improve eyesight, nourish liver, relieve cough and resolve phlegm after eating. In addition, fried ham with fresh seaweed is also delicious. Stir-fry fresh seaweed and diced ham until half cooked, add sediment and seasoning, stew in vinegar for a while, and then take out the pot. It tastes sweet and sour, and has adjuvant therapeutic effect on cardiovascular diseases and frequent urination. In the folk, the common recipe is "Dragon and Phoenix Lucky" soup. That is to say, in the soup of pig backbone, first put the broad bean rice into it and cook it, and then put the uncut seaweed stem into it. Its taste is fresh, refreshing and sweet, and it can improve eyesight, nourish liver, relieve cough and resolve phlegm after eating. It is a soup that middle-aged and elderly people often eat. In addition, the dish "dragon robe plus body" is also very good. The method is to fry fresh seaweed with diced ham until half cooked, add starch and seasoning, stew in sour vinegar for a while, and then take it out of the pot. It tastes sweet and sour, and has adjuvant therapeutic effect on cardiovascular diseases and frequent urination. There are also algae with high nutritional value, such as "Dragon Claw Arch Eye" and "Dragon Teng Blue Ocean". Seaweed, a "rich" vegetable, has harsh growth conditions and can only grow in pure spring water. A little pollution of water quality or the application of chemical fertilizer in farmland will affect its growth. Therefore, people often judge whether the water quality is polluted by growing algae. The environmental protection department calls it "environmental protection dish". Where algae grow in spring water, the water quality must be of high standard. Heqingyou 18 Longtan, like Xinhua Village, is rich in seaweed, and the locals regard seaweed as a kind of food for entertaining guests.