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Gourmet: Cantonese cuisine

Features: fresh and tender, it is delicious in summer. [3]

Ingredients: wax gourd1500g, scallop 60g, lean pork 200g, refined salt10g, soup 750g.

Output: 1. Wash scallops with warm water, peel only one tendon, and soak scallops in clear water. Steam in a steamer for 10 minute, and take it out for later use. 2. Cut the wax gourd into small balls, blanch it with boiling water, put it in a stew, add the soup, cover it with thin pork slices and stew for 20 minutes. Then pour the scallops into the wax gourd cup and stew for 30 minutes at the same time, and take out the lean meat for proofreading. Dried scallop and wax gourd balls

Materials:

Ingredients: 500 grams of winter melon balls and 70 grams of scallops. Seasoning: chicken soup, salt, monosodium glutamate, cooking wine, chicken powder, rice balls and scallion oil.

Winter melon ball

Making:

1. Put 500g of raw wax gourd pills into the soup, add salt, monosodium glutamate and cooking wine, and simmer with low fire.

2. Steamed scallops.

3. Add chicken soup to the pot, add winter melon balls and scallops, adjust the taste, thicken, and drizzle with onion oil, and serve.

Production key

Scallop meatballs should be uniform and round in size and cooked before eating.

You must make a dish with vegetable oil.

Old duck soup

Materials:

500g of small white gourd, 20 pieces of scallops, half an old duck, half a pork tenderloin 1 50g of dried tangerine peel, 5g of salt1teaspoon (5g) of water, 2000ml.

The practice of old duck soup with white gourd and scallop;

1) Scallops were washed and soaked in warm water for 2 hours. Wash the small wax gourd with skin, cut off the wax gourd seeds inside, and cut the wax gourd into thick slices of about 5cm.

2) Wash the old duck, remove the internal organs, head and tail, and cut the duck into large pieces. Pork tenderloin and dried tangerine peel are also washed and set aside.

3) Pour water into the pot. After the fire boils, add the duck pieces, blanch for 3 minutes, take them out, and rinse off the floating foam on the surface of the duck pieces with clear water. Pour out the water for scalding the duck.

4) Wash the pot, pour in clear water, add duck, wax gourd, pork tenderloin, swollen scallops and dried tangerine peel, and bring to a boil. If there is foam after boiling, skim it with a spoon, cover it, and simmer for 2 hours. Add salt before eating.

* * Spring, summer, autumn and winter, there are many soup recipes suitable for the season for us to adjust. Autumn and winter are a good time for tonic, and spring and summer need to be hot and clear. The effect of this soup is to clear away heat, promote fluid production, nourish and maintain beauty. People who are weak, weak, lack of body fluid and dry skin can also use this soup as a diet prescription.

* * Duck meat is cool, which is very suitable for eating in summer, whether it is soup or cooking. The same meat, duck meat will not get angry in summer, but it can help you clear the fire and get rid of it. There is no internal heat in the body, and you won't feel hot in hot summer.

* * Wax gourd contains almost no fat, so comrades who are keen on losing weight can eat more. Wax gourd skin has high medicinal value. Don't peel the soup when cooking, just wash it. It has a good effect of eliminating edema and dissipating heat, and can make the soup taste slightly sweet.

* * Put a piece of pork tenderloin to make the soup taste better. When cooking soup, put a piece of lean meat to absorb the impurities in the soup, and the soup will be clearer after cooking.

* * Scallop, called Yaozhu in the south, is the stigma meat of scallop (that is, its adductor muscle). I am used to using it to make soup or porridge. If I cook, I need to soak it in yellow wine in advance and steam it for a long time, which is a bit troublesome. There are all dry goods areas in supermarkets, and the prices of different qualities vary greatly. When selecting, it is better to have full particles, light yellow color, dry feel and aroma.

* * In order to make the soup look good, you can leave a few pieces of wax gourd and put it in for 5 minutes. The skin of wax gourd can keep green, and the meat of wax gourd is cooked, which looks better and stimulates appetite.

pill

Ingredients: 600g of fresh scallop, 0/2 teaspoons of salt/kloc-,a little pepper, 30g of white powder, 2g of sugar.

Exercise:

1. Wash the new scallops and cut them into cubes for later use.

2. Take out 2/3 of the dried shellfish from the method of 1, put them on a clean cloth, gently absorb water, then mash them in a blender and take them out for later use.

3. Add all seasonings, mix well, and then beat hard until gluten appears, that is, the pulp can stick to the hands and is not easy to fall off, that is, the scallop pulp is completed.

4. Put the remaining 1/3 scallops in a pot and blanch them with boiling water until cooked, then immediately pick them up, add a little white powder and mix well for later use.

5. After kneading the dried scallop pulp of the method 3 into a ball by hand, wrap the dried scallop diced of the method 4 in the outer layer, then put the dried scallop diced into the boiled water, cook it with medium fire until it is cooked, and then drain the water.

Sea cucumber Tang

Ingredients: 2 sea cucumbers, 2 scallops, 20g kelp and 20g selfheal.

1. Soak the sea cucumber and scallop overnight, and cook the sea cucumber with ginger and onion until soft.

2. Chop scallops and kelp into soft sea cucumbers and stew them in 7 bowls of water to 3 and a half bowls.

3. Pour the Prunella juice into the soup and season.

Shenbei decoction can treat pregnancy-induced hypertension and relieve dizziness and headache of pregnant women.

crystal ball

Ingredients: white gourd, scallop, onion ginger, yellow wine, salt, soup stock, water starch.

Exercise:

1, dig the wax gourd into a ball with a ball scoop;

2. Soak the winter melon balls in cold water until they are translucent, take them out and soak them in cold water;

3. Wash scallops, add a little water, yellow wine and onion ginger, steam in a steamer for 20 minutes, take them out and twist them into silk;

4. Add broth to the pot, add scallops and winter melon balls, and boil the foam;

5, add salt to taste, water starch can be thickened.

Shredded lettuce

Ingredients: lettuce, scallop and garlic.

Exercise:

1. Wash scallops twice, soak them in warm water for two hours in advance, twist the soaked scallops into silk and soak them in water for later use;

2. Peel the lettuce and cut it into shreds for later use;

3. Shred lettuce, blanch with boiling water, remove and rinse immediately, and drain for later use;

4, oil pan, sauté ed minced garlic;

5. Add dried Bess, stir-fry to get fresh fragrance;

6. Pour in the water soaked in scallops, add some hot water, and boil over high fire;

7. Pour in shredded lettuce and boil;

8. Season with a little salt and serve.