Dried scallop and winter melon soup
Exercise:
1. Peel wax gourd, remove seeds and slice.
2. Add seasoning cooking wine to scallops 1/2 tablespoons, soak 4 tablespoons of water for 4 hours, and then take out.
3. Add scallops, ginger slices and hot water into the container, cover and heat to boiling 1 min, then add wax gourd and salt, cover and heat for1min.
Braised scallop and crab porridge
Exercise:
1. Wash scallops and soak them in warm water.
2. After the rice is washed, put it into the rice cooker with scallops, plug in the power supply, cover it, and press the on key.
3. When the porridge in the pot is cooked to 90% maturity, open the pot cover, add seafood, season with salt, unplug the power supply, and use the residual heat in the pot to make the shrimp mature.
4. Sprinkle coriander and a little salt when serving the bowl.
Dried scallop tofu soup
Exercise:
1. Wash scallops and soak them in clear water.
2. Cut the tofu into pieces, cut the onion into small pieces, and cut the ginger into silk for later use.
3. Put water in the soup pot, bring it to a boil and sprinkle with shredded onion and ginger.
4. Add tofu and soaked scallops (the soaked scallops are also poured into the pot), and you can also add a few mushrooms, which is more delicious.
5. After the fire boils, change to medium heat and continue cooking 15 minutes, and season with salt.
Braised scallops
Exercise:
1. Wash scallops and soak them in clear water.
2. Cut bamboo shoots and mushrooms into small squares. Peel onion, garlic and ginger, wash and cut into pieces.
3. Heat the wok and add oil to 80% heat. (You can also fry pork belly. ) Put the washed scallop meat into the oil, slide it and pour it out.
4. Pour a little oil into the pot. Stir-fry onion, ginger and minced garlic while it is hot, add monosodium glutamate, stir well, add chicken soup or clear water, add shellfish, add bamboo shoots, mushrooms and green beans to the soup, stir fry, add cooking wine, soy sauce and white sugar, add refined salt and water starch to thicken.
Dried scallop with hibiscus
Exercise:
1. Wash scallops and soak them in clear water.
2. Put the scallops in a pot, add 5g of onion, 5g of ginger and 5g of Shaoxing wine, and 250g of clear water, steam in a steamer for 30min, remove the steamed juice, and remove the onion and ginger.
3. Put the egg white in a bowl, break it up in a certain direction, add 2.5g refined salt, 7.5g monosodium glutamate and a little milk, mix well, pour it into a soup plate, steam it in a steamer for 5 minutes, take it out, insert scallops neatly on the surface, and steam it in a steamer for 5 minutes.
4. Put the pot on the fire, bring the broth to a boil, add refined salt, monosodium glutamate and Shaoxing wine, mix well, and pour it on the hibiscus scallop.
Dried scallop and wax gourd balls
Wax gourd1500g/scallop 60g
Lean pork 200g/salt/chicken soup 750g.
Exercise:
1. Wash scallops with warm water, remove only the tendons, and soak scallops in clean water.
2. Steam in a steamer for 10 minutes and then take it out for later use.
3. Cut the wax gourd into cubes, trim it into small balls, blanch it in boiling water, put it in a stew, add soup, cover it with thin pork slices and stew for 20 minutes.
3. Pour the scallops into the wax gourd cup and stew for 30 minutes. Take out the lean meat and check the salty taste.
4, add chicken soup to the pot, add winter melon balls and scallops, adjust the taste, thicken, and serve.