Wash scallops, soak them, remove the hard dices, put them in a bowl, add 15g cooking wine and 150ml water, put them in a steamer, and steam them over high fire for later use. 2. Heat the wok again, lubricate the wok, pour in peanut oil, heat it to 30%, cool it slightly, add shrimp, spread it with chopsticks, fry it until it turns white, immediately pour it into a colander and control the oil. 3. Leave the bottom oil 10g in the pot, add chopped green onion and sugar to stir fry until fragrant, and add wine, salt, chicken soup and steamed scallop juice 15g. After the soup is boiled, take out chopped green onion, add scallops and monosodium glutamate, thicken with wet starch, and pour in shrimps to make the sauce boil.

Vegetable scallop

) Wash scallops, dry the water and sprinkle a little salt on the surface. Prepare a little minced onion and garlic, and cut some vegetables that can be found at home into small pieces. I use sweet corn kernels, diced carrots and diced peppers. You can also use red sweet pepper, green sweet pepper, diced cucumber and green beans.

2) Heat a little hot oil in the pot. After heating, put the scallops in one by one, and when they are browned, carefully turn over and fry the other side. After both sides are browned, take them out and put them on a plate for later use. 2) Heat oil in the pan, add chopped green onion and garlic and stir fry, then pour diced vegetables and add salt to stir fry. When cooked, put them in a big plate with fried scallops on it.

Practice of dried scallop with hydrangea

200 grams of scallops with water. Prawn meat 100g, fat pork 50g, clean winter bamboo shoots 25g, spinach heart 35g. Salt 12g, monosodium glutamate 7.5g, Shaoxing wine 30g. 20g onion ginger juice, 25g egg white, 15g sesame oil and 25g wet starch.

prepare

Squeeze scallops and knead them into filaments. Cut ham, bamboo shoots and shiitake mushrooms into 2 cm long filaments, blanch them with boiling water, remove them and mix them with dried Bess for later use. Chop prawn meat and fat pork into fine mud, add egg white, clear soup, refined salt, monosodium glutamate and Shaoxing wine. Mix onion ginger juice and sesame oil into stuffing, then knead it into balls with a diameter of 25 cm by hand, roll it evenly into hydrangea on the mixed dried Bess, put it on a plate, steam it in a cage with strong fire until it becomes soft, take it out and pour out the soup. Add clear soup, refined salt and Shaoxing wine to the wok. When monosodium glutamate is boiled, skim off the floating foam, hook with wet starch, and pour sesame oil on scallop balls. Wash the spinach heart, heat it with peanut oil in a wok, then add the spinach heart to stir fry, add refined salt and monosodium glutamate to stir fry, pour sesame oil on it, and put it around the scallops with hydrangeas.

Braised scallops are colorful.

cook

Homemade menu

raw material

Scallop 10g, towel gourd 20g, sweet red pepper 1g, fresh ginseng 10g, gastrodia elata 10g, silver needle 20g, ginger 2g, salad oil 5g, salt 4g, monosodium glutamate 2g, sugar 1g and Shaoxing wine 2g.

working methods

Peel loofah, remove seeds and cut into strips, cut sweet pepper into strips, slice fresh ginseng, cut gastrodia elata into small pieces, wash with silver needle, peel and slice ginger;

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

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 soak them in salt, monosodium glutamate and white sugar.

The practice of scallops: scallop bean curd soup

Ingredients: south tofu, bacon

Accessories: two scallops and coriander.

Seasoning: ginger, onion, chicken essence, salt, cooking wine.

Cooking method:

1. Shred scallops, shredded bacon and soaked onion and ginger in water;

2. Cut tofu into filaments and put it in cold water;

3. Pour a little oil into the pot, stir-fry scallops, add broth, cooking wine, salt, chicken essence, onion and Jiang Shui, thicken after boiling, and then gently add shredded tofu and bacon and stir well. When it is cooked, take it out of the pan and put some coriander leaves.

Features: exquisite appearance, fresh and smooth taste.