Ingredients: scallop100g, glutinous rice 50g, rice150g.
Accessories: appropriate amount of salt
step
1. Mix the rice and glutinous rice first.
2. Then wash with water.
3. Pour the water into the pot to boil, and then put the washed rice in.
4. After the rice is boiled, add the cooked scallops.
5, then put some medlar before the pot, add some salt to taste.
Nutritional value of scallop porridge
Scallops are rich in glutamic acid, which tastes fresh, but it will make the fishy smell smaller. We use scallops to cook porridge, which can well retain the nutrients in scallops and let the umami flavor of meat penetrate into porridge, which is very sweet and delicious and has higher nutritional value.
Scallop contains all kinds of nutrients that our body needs, and is rich in protein, riboflavin, carbohydrates, calcium, phosphorus, iron and other nutrients. The content of protein is higher than that of chicken, duck and fish that we often eat, and the mineral content in scallops is very rich, which is higher than the so-called shark's fin bird's nest, so we often eat some nutrients that can supplement our body's needs, and the taste is very good.
Scallop is also a precious Chinese herbal medicine. We can use it to help nourish yin and kidney and stomach. It can relieve and treat spleen and stomach weakness, dizziness, exhaustion and hemoptysis, dry throat and thirst. We often eat some in our daily life, which can help lower blood pressure and cholesterol, strengthen the body, soften blood vessels, prevent arteriosclerosis and fight cancer. Everyone should eat some in moderation.
How to eat scallops?
Braised scallops with baby cabbage
Ingredients: 20g scallop and 600g Chinese cabbage.
Accessories: sugar 1/2 tablespoons, salt 3/4 tablespoons, cooking wine 2 tablespoons, ginger 8g, onion 5g.
step
1. Wash scallops, put them in a bowl, pour in half a bowl of water, soak for about 2 hours, then pour in 1 spoon of cooking wine and 3 grams of ginger slices, and steam them in a pot for 20 minutes.
2. Wash the baby cabbage and cut it into 8 pieces with a knife.
3. Then cut the green onion and the remaining ginger into pieces.
5, start the oil pan, put the onion and ginger slices in and saute.
6. Put the baby cabbage in again, and then pour the scallops and soaked water into the pot.
7. Pour half a bowl of water and add the right amount of salt, sugar and cooking wine.
8. Cover when the fire is boiling, and simmer for 10 minutes.
Preserved egg scallop porridge
Ingredients: rice 100g, scallop 50g, preserved egg 1 piece, chopped green onion 1 spoon, shredded red pepper 1 spoon, salt and chicken essence 2g each, a little pepper and sesame oil.
Practice: Wash the rice, soak it for half an hour, then soak it in water for 40 minutes, dry-clean the scallops until they are soft, then cook them in porridge for 10 minute, cut the preserved eggs into crescent shapes, cut the onions into sections, cook the preserved eggs in porridge for 5 minutes, add appropriate amount of edible salt, and sprinkle with some chopped green onion and shredded red pepper.
How to soak scallop hair?
We need to soak scallops before making them, which is relatively simple to operate. We can soak them in hot water eight hours in advance. If we can hold them with our fingers, they will be soaked and ready to enter the dishes. You can also wash it with cold water first, then put it in a bowl, pour in a proper amount of onion and ginger, cooking wine and fresh soup, and then steam it in a steamer for about 2 hours.
When we soak scallops, we can use steam, which is very similar to hot water, and steam uses steam to conduct heat, avoiding contact with a lot of moisture in dried products, which has a good effect and function on maintaining the umami taste of dried products and keeping the shape of raw materials intact. When soaking hair, you must remove the fascia on the outer edge, otherwise it will affect the taste. Don't pour out the soaked water. You can eat it together, which is very refreshing.