Scorpion is a good tonic. Scorpion wine can be made from scorpions and white wine. Other traditional Chinese medicines can be added into the scorpion wine, and it can also be made into canned scorpion. In recent years, many restaurants have introduced scorpion recipes, which is also one of the important sales of scorpion products. It has attracted many scorpion farms to establish supply and marketing relations with hotels, which not only increases the income of scorpion farms and hotels, but also benefits the health of consumers.

(2) Scorpion recipes (quoted from Guo)

1. Buthus martensii

Raw materials: 40 fresh scorpions, grass carp 1 strip 1500g, 25g ham, 20g water-soaked mushrooms, 500g peanut oil (actual consumption is about 100g), 2000g clear soup (for live scorpions to spit mud), 30cm long and 6cm wide fresh bamboo leaves.

Production: 2000 grams of clear soup with 197 grams of salt is melted, and 40 live scorpions are put in, so that they can spit out the sediment in their stomachs and detoxify. Generally, after 4-6 hours, it can be fried in the oil pan, taken out and chopped. Trim clean boneless grass carp into 4cm-thick and 6cm-wide thread, cut it into four pieces with a knife, with a total of 15 pieces, put it in a bowl, and add cooking wine, refined salt, monosodium glutamate, pepper and onion ginger juice for 15 minutes. Trim the water-sprouted shiitake mushrooms into rectangular blocks with a width of 3 cm and a width of 1.5 cm, cut the ham and shiitake mushrooms into blocks with the same size, take out the pickled saury, put 1 ham in the middle, and put 1 shiitake mushrooms in the middle. Divide the scorpion into 10, and complete 1 time. Split fresh bamboo in half with a knife, pat half into bamboo boards with a knife, trim the other half with a knife, and engrave the words "scorpion bamboo board fish". Then spread the flattened bamboo board with 1 bamboo leaves, put the lean meat with mushrooms, scorpions and ham in the characters, cover the bamboo leaves with 1, and then cover the bamboo board engraved with the words "scorpion bamboo fish". Steam in a cage 18 minutes until cooked, and then decorate the table with a few bamboo leaves. After the waiter opens it, give each guest a piece to eat.

Features: novel shape, tender scorpion and fragrant fish.

Technical essentials: fish should be fresh, scorpions should be fresh, bamboo should be fresh, fish should be treated with a knife, and the temperature in the steamer should be accurate, so as to make the scorpion fragrant fish fresh and tender.

Nutritional value: high protein and low fat, containing a certain amount of vitamin B 1, vitamin B2, nicotinic acid and vitamin C, it is an advanced dish with rich nutrition and health care function.

2. pliers, scorpions and lovers

Raw materials: 40 fresh scorpions, 300g chicken breast, 20g mushrooms, 2 red cherries, green cherries 1 piece, cucumber segments 1 piece, 3g refined salt, 5g cooking wine, 3g sugar, 50g peanut oil, 5g onion, 5g shredded ginger, 24 bamboo leaves, chicken head wings (for modeling) and clear sauce.

Production: add 150g salt to 2000g clear soup, melt it, put it into fresh scorpion, let it spit out the sediment in the stomach, fry it in oil pan, and chop it with a knife for later use. Fry the chicken head and chicken wings in the oil pan until cooked. Slice fresh chicken breast, slice mushrooms, put mushrooms in a bowl, add refined salt, monosodium glutamate, cooking wine, sugar, peanut oil, onion and shredded ginger, add chopped scorpion and mash evenly. 20 bamboo leaves were cleaned and disinfected, 10 was trimmed to 15 cm long, and 10 was trimmed to 20 cm long. Wrap the evenly stirred chicken breast in 10 slice 15 cm bamboo leaves, wrap it in 20 cm bamboo leaves, press the chicken head under it, and steam it in a cage for 10 minutes until it is cooked. Arrange the chicken head and chicken wings in the shape of a chicken, decorate and serve.

Features: Beautiful appearance, fresh and tender scorpion-flavored chicken and fragrant bamboo leaves.

Technical essentials; Live scorpions and fresh chicken breast should be selected. Control the temperature when steaming. If it is too tender, there will be plasma. If it is overheated, the meat will harden. Serve quickly, keep the scorpion-flavored chicken fresh and tender, and the bamboo leaves are green.

Nutritional value; It is an advanced nutritional diet dish with high protein, 17 amino acids and 14 trace elements.

3. Scorpion Lotus Leaf Chicken

Ingredients: 20 live scorpions, 400g of fresh chicken breast, 5g of mushrooms15g, 0/5g of shrimps10g of refined salt, 2g of monosodium glutamate, 5g of cooking wine, 0g of shredded ginger with scallion10g, 4 slices of fresh lotus leaves.

Production: add 1000g of refined salt to the clear soup, put the fresh scorpion in, let it drink the clear soup continuously and spit out the sediment in its stomach, take it out for 4-6 hours, fry it until it is 67% ripe, then take out10 fried shrimp slices for later use. Slice chicken breast into a bowl, cut mushrooms and mushrooms evenly into a bowl, add refined salt, monosodium glutamate, cooking wine and shredded onion and ginger, stir well and marinate. Take three lotus leaves and make them into 10 fan-shaped pieces. Wrap the marinated chicken in 10 lotus leaves and steam in a cage for 10 minutes. Take another lotus leaf and put it in the big gusset. Carve a lotus flower with tomatoes and put it in the middle of the lotus leaf. Then decorate it with orange petals and cherries. Put the steamed lotus leaf chicken beside you. Put 1 shrimp slices between each lotus leaf, and put two scorpions on each shrimp slice to eat. After the waiter introduced the dishes, after reading them, the waiter first gave the shrimp slices and scorpions to each guest, and then gave the lotus leaf chicken to each guest.

Features: Unique shape, like a blooming lotus, surrounded by scorpions and lotus leaf chickens, leaving a good impression on the guests.

2 How to eat scorpions

Technical essentials: Fresh scorpions should be kept fresh and the oil temperature should be accurate, so as to ensure that the scorpions are crisp and the cooking temperature should be accurate when steaming lotus leaf chicken, so as to ensure that the chicken is fresh and tender.

Edible value: This dish has a certain dietotherapy effect on human body, and it is a high-grade nutritional dietotherapy dish.

4. Phoenix Opera Troupe Scorpion

Raw materials: 40 fresh scorpions, chicken wings 10, vermicelli 25g, refined salt 4g, cooking wine 10g, monosodium glutamate 2g, pepper 20, onion ginger 20g, peanut oil 500g, refined salt 150g, coriander leaves 65438+ broth 2000g.

Production: add 150g refined salt to 2000g clear soup, add 40 fresh scorpions, let scorpions drink clear soup continuously to spit out the sediment in their stomachs, usually take it out in 4-6 hours, and fry it in a 60% to 70% hot oil pan; Coral-shaped fried vermicelli, placed in the middle of the big pinch plate; Marinate chicken wings with salt, cooking wine, pepper, onion, ginger and monosodium glutamate 15 minutes, and fry them in 80% hot peanut oil to raise the oil temperature until cooked. Wrap fried chicken wings around the big buckle plate of the vermicelli, put scorpions on the vermicelli, and make several chrysanthemums with cherry and orange petals to serve.

Features: unique shape, crispy scorpion, crispy chicken wings, one dish and two flavors.

Technical essentials: Choose live scorpions and master the oil temperature when frying, so that the scorpions are crisp and the chicken wings are fresh and tender, ensuring the quality of dishes.

Nutritional value: It contains protein and various nutrients, and is a high-grade nutritional food for dietotherapy.

5. Dragons play with scorpions

Ingredients: 40 live scorpions, 500g fresh eel, 0/00g bean sprouts10g cooking wine10g monosodium glutamate, 20g coriander15g shredded onion and ginger, 500g peanut oil, 50g starch, three kinds of oils (plants fried with pepper, onion and ginger).

Production: add150g refined salt to 2000g clear soup to melt. Put the scorpion in live pliers and let the scorpion spit out the sediment in the stomach. Take it out and fry it in a hot oil pan for later use. Fried shrimp slices and fished out for later use; Slaughter live eel, boneless and cut into coarse wheat straw shreds, put into a bowl, add seasoning and starch, grab evenly, remove both ends of small bean sprouts, cut onion, ginger, garlic and coriander into powder, add peanut oil into a wok, and smooth the caught eel; Add the right amount of oil to the oil pan, add the ingredients to taste, pour in the slippery eel shreds, turn over and serve. Press a pair of pliers in the middle of the eel with a spoon, put garlic, onion and shredded ginger in it, sprinkle coriander around, cook the edge of the dish with three kinds of oil, enclose the shrimp slices, and put a few pliers and scorpions on each shrimp slice to serve.

Features: Scorpion crisp, eel smooth and tender, properly matched.

Technical essentials: the scorpions should be fresh, the oil temperature should be accurate, the eel should be fresh, and the knife work should be even, so that the scorpions are crisp and the eel is slippery.

Edible value: nutritious dishes with high protein, low fat and essential amino acids.

6. A group of scorpions and immortals

Raw materials: 40 live scorpions, 400g fresh shellfish, 50g cabbage pine, 3g refined salt, 5g cooking wine, 2g monosodium glutamate, 50g starch, 500g peanut oil, and 2000g150g refined salt broth.

Production: add 150g refined salt to 2000g clear soup, then melt it, put the scorpion into it, and spit out the precipitate. Take it out after 4~6 hours and fry it in a hot oil pan for later use. Remove the tendons and black lines from the fresh shellfish, add starch and egg whites to the bowl, grab them evenly, drain the oil from the wok, add oil to the wok, cook them, put them in the middle of the dish, surround the loose vegetables, and put the fried scorpions on the loose vegetables to eat.

Features: novel shape, crisp pincers and tender fresh shellfish.

Technical essentials: when frying scorpions, you should master the oil temperature, otherwise it will be bitter or not brittle, and fresh shellfish should not be lubricated for too long, which will lead to aging and affect the quality of dishes.

Nutritional value: This dish is a high-protein dish, containing 17 amino acids and various trace elements, and is an ideal dietary tonic with high protein and low fat.

7. Play abalone with scorpions

Raw materials: 30 live pliers, abalone 1 tube, 50 grams of winter bamboo shoots, 20 grams of mushrooms, 30 grams of cooked chicken breast, 20 grams of shredded onion and ginger, 3 grams of refined salt, 2 grams of cooking wine 10, 2 grams of monosodium glutamate, 500 grams of peanut oil, 50 grams of shredded yellow eggs and clear soup10.

Production: add1500g refined salt to the clear soup to melt, then put the live scorpion into it and let the scorpion spit out the sediment in the stomach. Usually take it out after 4-6 hours and fry it in 80% hot oil for later use. Sliced abalone in a bowl, shredded and trimmed; Shred the cooked chicken breast; Shredding winter bamboo shoots and mushrooms; Add refined salt, monosodium glutamate and cooking wine, add 50g of peanut oil to a bowl of abalone slices, steam in a cage for 40 minutes, take out the soup, buckle it in the middle of a big pinch plate, wrap it around with shredded egg skin, and put the fried pliers and scorpions on the table.

Features: Scorpion crisp, abalone soft and tender, surrounded by egg skin silk on the edge, with elegant color.

Technical essentials: when frying scorpions, the oil temperature should be accurate to ensure that scorpions are crisp, and abalone should not be steamed for a long time, otherwise it will lead to aging and affect the quality of dishes.

Nutritional value: protein content is high. Protein is the main nutritional component of abalone, reaching more than 60%. The nutritional components of scorpion are mainly protein, which contains 17 kinds of amino acids and 10 kinds of trace elements. It is a low-fat dietary supplement.

8. Scorpions and rabbits live together

Raw materials: 40 live pliers, 400g of refined rabbit meat, 20g of red green pepper, 50g of cauliflower, 3g of starch and refined salt, 2g of monosodium glutamate, 5g of cooking wine, 50g of peanut oil, 2,000g of refined salt 1 50g clear soup, and egg1piece.

Production: add 150g refined salt to 2000g clear soup, put fresh scorpions in it, let them spit out the sediment in the stomach, take them out and put them in a bowl after 4-6 hours. Add peanut oil to the wok, heat it to 80% heat, put it in the poker, fry it and take it out for later use. Cut the refined rabbit meat into shredded wheat straw, take a wok, smooth the shredded rabbit evenly, drain the oil, put the oil into the wok, stir-fry the ingredients with onion and ginger, add seasoning, pour in the shredded rabbit, turn it over, put it on a plate, loosen the vegetables around, and put the fried pliers and scorpions on the table.

Features: the rabbit silk is smooth and tender, and the scorpion is crisp and delicious.

Technical essentials: the shredded rabbit should be fresh, the knife should be even, the scorpion should be fresh, and the oil temperature should be accurate when frying to ensure the quality of the dishes.

Nutritional value: comprehensive nutrition, high nutritional value, high vitamin A and iron content, and it is a dietetic nutritious dish.

9. Play with pearls and scorpions at the same time

Raw materials: 40 live scorpions, 24 quail eggs, 80g shredded carrots, 5g cooking wine, 3g refined salt, 2g monosodium glutamate, 50g oil (fried vegetable oil or animal oil with onion, ginger and pepper), 25g starch, 2000g clear soup with150g refined salt and 30g onion and ginger.

Production: 2000g clear soup is melted with1.50g refined salt, fresh scorpions are put in, and the scorpions are allowed to drink water continuously to spit out the sediment in their stomachs. After 4-6 hours, they are taken out, fried in an 80% hot oil pan and drained for later use. Boil fresh quail eggs with water, peel them, put them in a bowl, add salt, monosodium glutamate and onion ginger for 20 minutes, add peanut oil to the oil pan, heat to 80%, add shredded carrots, fry them, take them out and drain them, then add three oils to the wok, cook the salted quail eggs, thicken them to taste, take them out of the pan and put them on a plate, enclose the fried shredded carrots and put them on the wok.

Features: bright color, beautiful shape, bright color of quail eggs, different pincers and scorpions, suitable for senior banquets.

Technical essentials: don't boil quail eggs, peel them to keep them intact, and pay attention to the oil temperature when frying scorpions, which will affect the quality of dishes.

Edible value: It contains protein and a variety of nutrients, and it is a good food with rich nutrition.

10. Scorpion mutton soup

Raw materials: 40 live scorpions, fresh mutton 1000g, winter bamboo shoots 20g, Lentinus edodes 20g, Lentinus edodes 20g, starch 20g, pepper 20g, coriander 15g, refined salt 2g, cooking wine 5g, monosodium glutamate 2g, onion ginger 20g and peanut oil 50g (the actual dosage is about 500g.

Production: melt 2000 grams of clear soup with 150 grams of refined salt, put live scorpions in, let scorpions spit out the sediment in their stomachs, put them in a peanut oil pot with 80% heat, fry them, take them out and chop them into pieces; Take a soup pot, put1000g mutton, add onion, ginger and pepper, wash the foam, stew with fire, take out diced coriander, put the original soup of cook the meat into a wok, add diced mutton and ingredients, determine the taste, hook the soup, put it into a big soup bowl, put chopped scorpion in the middle, and put a roll of coriander about half, and serve. After the waiter introduced the dishes, he gave them to each guest with a spoon.

Features: fresh and fragrant, mutton melts in the mouth, crisp and fragrant.

Technical essentials: To ensure the quality of dishes, we must choose fresh mutton, stewed mutton and fried scorpion.

Edible value: It contains protein, fat, carbohydrates, vitamins, potassium, sodium, magnesium and other nutrients.

1 1.

Raw materials: 40 live scorpions, fresh beef 1000g, starch 50g, refined salt 3g, cooking wine 5g, monosodium glutamate 2g, onion ginger 20g, peanut oil 50g, coriander 15g, walnut kernel 15g, and three oils (plants fried with pepper, onion and ginger). Production: add 150g refined salt to 2000g clear soup, put fresh scorpion in it, let it spit out the sediment in the stomach, usually take it out after 4-6 hours, fry it in an 80% hot oil pan, and drain it with a spoon for later use; Blanch beef in boiling water in a soup pot, add onion and ginger, wrap the three seasonings with gauze, stew with beef in the soup pot until the beef is crisp and rotten, and take out the beef and cut it into pieces; Dice mushrooms, winter bamboo shoots and mushrooms; Put the cooked beef soup into a pot, add beef and ingredients, add seasonings to make it tasty, and put the mung bean rice soup into a big soup bowl. Chop the fried scorpions into pieces with a knife, cook them in three kinds of oils, put them in a basin, cut the coriander into sections and serve them out. After the waiter introduced the dishes, he mixed them with a spoon and distributed them to each guest.

Features: the soup is fragrant, with the unique fragrance of scorpions and rich nutrition.

Technical essentials: Choose fresh beef, the temperature in cook the meat should be accurate, and the beef should be crisp and rotten. When frying scorpions, the temperature should be controlled to make scorpions crisp and rotten.

Nutritional value: rich in protein, fat, minerals, etc. This is a delicious dish at the party.

12. Scorpions and crabs live together

Raw materials: 40 live scorpions, 4 crabs, sliced shrimps 15, 25g ginger juice, 50g sesame oil 10g, 50g rice vinegar, 25g soy sauce, 500g peanut oil (the actual dosage is about 50g) and 2,000g clear soup.

How to eat scorpions

Production: Add 150g refined salt to 2000g clear soup, put live scorpions in it, let them spit out the sediment in their stomachs, usually take them out after 4-6 hours, and fry them in an 80% hot peanut oil pot. Wash crabs, steam them in a cage and put them on a plate; Deep-fry the shrimp slices, surround them, put the fried scorpions on each shrimp slice, and serve with the adjusted sauce.

Features: the crab meat is delicious, the scorpion is crisp, and there are two flavors in one dish.

Technical essentials: when frying live scorpions, the oil temperature should be accurate, so as to ensure that the scorpions are crisp and the time for steaming crabs should not be too long, and the time should be accurate, so that the scorpions are crisp and the crabs are tender.

Edible value: it contains high protein, low fat and various nutrients, and is a high-grade nutritious dish.

13. It is difficult to embroider a ball with a scorpion.

Raw materials: 40 live scorpions, 400g fresh shrimp, 20g yellow egg skin, 20g red egg skin, spinach leaves, auricularia auricula, 60g starch, 50g egg white, 50g onion ginger, 3g refined salt, 2g monosodium glutamate, 5g cooking wine, proper amount of pepper, 2000g clear soup and 500g peanut oil (the actual dosage is about 50g).

Production: add 150g refined salt to 2000g clear soup, stir evenly, add live scorpions, take them out after 4-6 hours, fry them in 80% hot peanut oil and take them out for later use; Stir-fry the shrimp slices and take them out; Chop fresh shrimp and fat meat, add starch, egg white, onion and ginger, and stir well; Evenly shred the yellow egg skin, red egg skin, spinach leaves and auricularia, put them in a dish, squeeze the stirred shrimp paste into 12 balls by hand, roll them in a four-wire dish, stick four threads on them, put them in another dish, steam them in a cage for 5 minutes until cooked, enlarge the dish, hook the juice around the shrimp slices with a cooking spoon, and put some pliers on each shrimp slice.

Features: beautiful shape, soft hydrangea, crisp pincers and scorpions, one dish and two flavors.

Technical essentials: choose fresh shrimp, squeeze the hydrangea evenly, steam it accurately, it will get old after a long time, and serve it quickly, so as to ensure that the scorpion is crisp and the hydrangea is soft and tender.

Edible value: contains high protein, fat, carbohydrates, amino acids and various trace elements. This is a nutritious diet dish.

14. Stewed scorpion and western soup

Raw materials: 40 fresh scorpions, 300g chicken breast, 25g string beans, 20g water-soaked mushrooms, 800g ham15g soup, 500g peanut oil, 500g coriander15g cooking wine10g onion ginger10g.

Production: add refined salt to 2000 grams of clear soup to melt, put live scorpions in it, let it spit out the sediment in the stomach, and take it out after 4-6 hours. Then add peanut oil to the wok, put the scorpion in when it is 80% hot, fry it, take it out and chop it with a knife for later use; Cut chicken breast into mung bean-sized particles, put them in a bowl, add starch and 1 egg white, and put them in a wok to slip; Ham and mushroom with soup, seasoning to taste. The rice soup is thickened out of the pot and put into the basin, with chopped scorpions in the middle. Cut the coriander into small pieces and circle it to eat. Stir well before eating and serve in a small bowl.

Features: fresh and delicious, crispy scorpion and tender diced chicken.

Technical essentials: Fresh scorpions should be crispy, diced chicken should be smooth and tender, and the concentration should be accurate.

Edible value: It contains high protein, amino acids and other nutrients, and is an advanced nutritional diet dish.

15. Yipin Fish Cake

Raw materials: 40 live scorpions, grass carp 1400g, Chinese cabbage 10, cherry 1, soup 100g, salt 3g, monosodium glutamate 2g, cooking wine 10g, three kinds of oils (pepper and ginger for peanut oil)

Production: the grass carp is slaughtered, cleaned, boned and fleshed, then slightly soaked in clear water to remove blood, beaten into minced fish with white fish, put a proper amount of lard into a basin, and stir it evenly in one direction by hand to make it white, then add refined salt, egg white, water and starch, stir vigorously, and then stir the minced fish continuously and evenly. 12 spoon, put lard on it, and take out the fermented seeds prepared by14 for later use; Add peanut oil to the wok, fry 40 tongs and scorpions, cut into pieces and put them in a bowl. Take14 minced fish and scorpions and mix them evenly. Wipe the minced fish with a small spoon 1/4, put the stirred scorpion 12 into the spoon, cover the minced fish and smooth it. Decorate coriander leaves and cakes into flower patterns and serve.

Features: Beautiful appearance, fresh and salty, fresh and tender fish, crisp and fresh cabbage, and special fragrance of scorpions.

Technical essentials: Fish should be fresh, fermented seeds should be white and tender, the ratio of onion and ginger juice to other raw materials should be well controlled, lard should be smeared with a small spoon to keep the shape intact, and the steaming time should not be long, so as to ensure the texture and beautiful color of the dish.

Edible value: It contains more than ten kinds of nutrients, such as high protein, which has a certain therapeutic effect on human body and is a high-grade nutritious dish.

16. Phoenix drama Scorpion

Raw materials: 40 fresh scorpions, 400g fresh chicken breast, chicken head, chicken wings (for modeling), 20g green pepper, 50g starch, 3g egg white 1, 3g refined salt, 2g monosodium glutamate, 5g cooking wine, 50g shrimp slices 15, 50g peanut oil and 2000 65438 salted broth.