Scallop: Wash scallop with clear water, remove the belt (also called column rib, which is actually a kind of connective tissue), put it in a bowl, steam it with clear water, and put it in water for later use. When in use, the steamed scallops are twisted into silk. The raw juice of steamed scallops can be used to make dried scallops and clear soup. 17, squid: there are two kinds of hair growth and mature hair. In Henan, cooked hair is often used, that is, the fish whiskers are removed first, and the squid is thoroughly soaked in warm alkaline water to make it completely soft (the amount of alkali used depends on the quality of squid, and the amount of alkali used by the old and coarse squid is larger than that of the tender and fine squid, and generally 50 grams of alkali is used for the tender and fine squid, while the old and coarse squid can use a little more alkali), and the black skin is scraped off, cut into two pieces along the length, and poured into the pot with the fish. When the hair is bright, fish the squid into the boiling water basin, and then change the boiling water until the water is cold. Add less alkali every time you change boiling water. Change the water three times in a row until the end.

In full swing When in use, it can be used by changing warm water to make it spit out alkaline smell. Squid is smooth and soft, white and yellow, bright, and elastic when held by hand. If you can't use the finished squid, you should put it in water and save it with less alkali.

Scallop cooking:

Soak scallops in a bowl with cooking wine until soft, then steam them in water or crush them by hand for later use.

Braised radish with scallops:

Dice the best radish, stir-fry in a pot, add scallops, simmer on low heat (don't add salt yet, scallops taste salty), add pepper and a little monosodium glutamate.

Scrambled eggs with scallops:

Put scallops in the beaten egg mixture and fry them with high fire.

Shrimp and scallop method

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 spinach heart, put peanut oil in wok, heat it, add spinach heart and stir fry, add refined salt and monosodium glutamate, stir fry until cooked, pour sesame oil on it, and put it around scallops with hydrangeas.

trait

Shaped like a hydrangea, fresh but not greasy, tender and juicy, sweet and moist.

Famous Hunan cuisine/scallop without yellow eggs

Production materials:

7 eggs (large), 2 mushrooms (large), soup 1/3 cups (cold), 2 cucumbers, 2 cups of soup, 2 scallops about 25g, raw flour 1 spoon, carrots 1 root, and a little chicken oil.

Production process:

① Wash and dry the eggs, peel a small hole as big as peanuts on the pointed eggshell, and slowly pour the egg white and yolk into two bowls respectively.

(2) Break up the egg whites with chopsticks, add cold chicken soup, salt and monosodium glutamate and mix well, then pour them back into each eggshell, seal the holes with adhesive tape (or tape) and put them on a pot of rice (to make them stand up).

(3) Put the small pot on the steamer, steam for about 20 minutes until the egg white is cooked, take it out, soak it in cold water, then carefully peel off the eggshell, cut each yellow egg in half to form a pentagonal flower shape, and then steam it in a dish for about 3 minutes.

④ Scallops were soaked in 1/2 cups, steamed for 30 minutes, and then shredded. Cucumber is cut into a 5 cm long fan. Carrots and mushrooms are also cut into the same shape and boiled in boiling water for 30 seconds (with a little salt in the water). After taking it out, arrange the edges of the dish and put yellow eggs in the middle.

⑤ Boil the soup, add scallops and salt to taste, hook it into a thin sauce, pour it into a plate and pour a little chicken oil.