First, soup: Except for ingredients that conflict with seafood, scallops can be put in almost all soups, which can make the soup more fresh and sweet. (It should be noted that Yaozhu needs to be cooked for at least half an hour to completely release the fresh sweetness. )

Second, cooking porridge:

Practice: 1, scallop bubble 1 cup until soft, steamed and shredded; Shred chicken breast, add seasoning and marinate slightly; Soak the mushroom hair, remove the pedicle and shred; Wash the horseshoe and slice it. 2. Wash the white rice, soak it in 8 cups of water for 20 minutes, bring it to a boil, add mushrooms, scallops and horseshoes, and cook porridge on low heat. 3. After the porridge is cooked, add chicken and cook it, add salt and pepper to taste, then turn off the fire and add chopped green onion to serve.

Third, steamed eggs with scallops:

Practice: 1. Soak scallops in half a glass of water, add ginger slices, steam for 10 minute, and keep the steamed scallop juice. Shred the scallop and discard the ginger. 2. Beat the eggs in a large bowl (without foaming), add salt and scallop juice to cool and beat well; 3. Arrange some dried Bess on the bottom of the plate, filter the egg liquid into the plate with a sieve, steam it for one minute on medium fire, then steam it with slow fire until it solidifies, sprinkle with onion, ham powder and dried Bess, and sprinkle with sesame oil and light soy sauce.