Introduction of eating methods: Excessive consumption will affect the movement and digestive function of the stomach, leading to food stagnation and difficulty in digestion and absorption. Scallop has a high content of protein, so if you eat too much, you may get a rash. Sodium glutamate contained in scallop is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine. Under the action of intestinal bacteria, it is transformed into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation. Shellfish should be soaked in warm water before cooking, or steamed with a little water and yellow wine, ginger and onion, and then cooked into dishes.
Selection method: scallops with good quality, complete particles, uniform size, light yellow color and a little luster.
The practice of scallop 1: scallop with hydrangea.
Material: 200g scallop. 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.
Exercise:
Squeeze scallops and knead them into filaments. Cut ham, bamboo shoots and mushrooms into 2 cm long filaments, blanch with boiling water, remove and drain, and mix with scallops 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 the spinach heart, heat it with peanut oil in a wok, then add the spinach heart to stir fry, add refined salt and monosodium glutamate to stir fry, pour sesame oil on it, and put it around the scallops with hydrangeas.
Method 2 of scallop: scallop hibiscus.
Ingredients: scallop 300g Shaoxing wine 7.5g egg white 8 refined salt 4.5g onion 8g miso essence10g ginger 3 slices white soup 250g fresh milk 200g.
Exercise: 1 Put 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, take out, remove the steamed juice, and remove the onion and ginger.
2. Put the egg white in a bowl, break it up in a certain direction, add 2.5 grams of refined salt, 7.5 grams of monosodium glutamate and milk, mix well, pour it into a soup plate, steam it in a steamer for 5 minutes, and take it out. When the hibiscus noodles are hard, insert scallops neatly into the noodles, and then steam them in a steamer for 5 minutes.
3. Put the pot on the fire, bring the broth to a boil, add salt 2, monosodium glutamate and Shaoxing wine, mix well, and pour it on the hibiscus scallop.
Method 3 of scallop: scallop radish
Ingredients: scallop … 12g, Shaoxing wine … 15g, white radish … 500g, wet starch … 10g, ham … 10g, chicken soup … 300g, rock sugar … 1.5g, etc. Peel the radish, cut it into cylinders to make gear-shaped flowers, and then cut it into gear-shaped pieces with a thickness of 0.5 cm. 2. Put the wok on the fire, add the cooked lard, when it is 40% hot, add the radish slices, fry until soft, and drain. 3. Take 1 bowl, with scallops in the middle and ham around. Then put the radish slices into a soup bowl, add chicken soup, steamed scallop soup, crystal sugar and refined salt, steam them in a cage for about 45 minutes, and then take them out. First pour the raw juice into the pot, turn the other soup plate upside down and put it on the bowl, and buckle it in the plate. The raw juice in the pot is humidified, boiled, diluted and thickened, and poured into the pot. Note: 1. The time for steaming scallops should be more than 1.5 hours. Hard scallops can be soaked in cold water for 3 to 4 hours. 2. Radish should be fresh and tidy. After peeling the radish, it should be cut into a circular certificate column with a diameter of 2 cm. Be careful not to fry the radish for too long. Flavor characteristics: 1. Scallops, scallops, scallops and scallops have a special flavor. Radish contains vitamin C and a certain amount of inorganic salts. Braised scallop and radish complement each other. 2. This dish is a traditional stew in Huizhou, which is characterized by lightness, dryness, refreshment, digestion-aid, and hangover-relieving effect in banquets.
Method 4 of scallop: scallop seaweed
raw material
300g of scallop, 200g of Chinese cabbage, 50g of Nostoc flagelliforme, 5g of monosodium glutamate 1 g, 5g of salt and pepper, 0g of starch10g, 50g of stock100g, and 50g of oil.
manufacturing process
Soak scallops in boiling water until they are soft, steam them in a steamer 1 hour, and put them in a bowl neatly; Cut Chinese cabbage into filaments, add oil, salt and monosodium glutamate, stir-fry until soft, drain water, put it in a bowl with scallops, steam for 20 minutes, take it out and buckle it in a plate; Soak Nostoc flagelliforme until soft, cook it in stock, take it out and arrange it around scallops, thicken it with salt, pepper, stock and starch, and pour it on.
trait
Guangdong home-cooked dish. Steamed scallop, Nostoc flagelliforme and Chinese cabbage are the main ingredients. It is characterized by neat shape, bright colors and strong juice.
Method 5 of scallop: scallop lettuce
Ingredients: 50g scallop, lettuce tail branch, onion 15g, wet starch 5g, broth 100g, refined salt 10g.
Practice 1, scallops are soaked in hot water first, then put into a pot and steamed with water 1 hour, and then taken out and torn into filaments for later use; 2. After the tail of lettuce is cleaned, remove the miscellaneous leaves, boil with half a pot of water, add refined salt, blanch, remove and pour for later use; 3. Stir-fry shallots and pour in 3g of broth, salt, blanched lettuce and dried Bess. After boiling, thicken with wet starch.
Lettuce with Special Color-Lettuce contains many nutrients, such as protein, sugar, carotene, vitamin B 1, B2, C, calcium, phosphorus and iron. It has the function of clearing away heat and relieving exterior syndrome ... All lettuce recipes shellfish-fresh shellfish-have normal color, no peculiar smell, smooth feel and good elasticity. Stale shellfish-lose color or dim ... all shellfish recipes ....
Method 6 of scallop: Scallop winter melon soup
cook
Delicious porridge soup
raw material
1000g wax gourd, 5 scallops, 2 slices of ginger and 3 cups of hot water.
working methods
1. Peel wax gourd, remove seeds and slice. Soak scallops in seasoning A for 4 hours and then take them out.
2. Put scallops, ginger slices and hot water into a container, cover it with 800w fire, boil it and heat it to 1 min.
3. Add wax gourd and salt, cover with 800w fire and heat for 15 minutes.
trait
Shell meat-fresh shell meat-normal color, no odor, smooth feel and good elasticity. Stale shellfish-color loss or dullness ...
All shellfish recipes, wax gourd-
Wax gourd is a vegetable with high nutritional value. Nutritionists have found that every100g of wax gourd contains 0.4g of protein, 0.9g of carbon 19 mg of calcium19 mg, ...
All melon recipes ....
The practice of scallops 6: scallops are colorful.
cook
Homemade menu
raw material
Scallop 10g, towel gourd 20g, sweet red pepper 1g, fresh ginseng 10g, gastrodia elata 10g, silver needle 20g, ginger 2g, salad oil 5g, salt 4g, monosodium glutamate 2g, sugar 1g and Shaoxing wine 2g.
working methods
Peel loofah, remove seeds and cut into strips, cut sweet pepper into strips, slice fresh ginseng, cut gastrodia elata into small pieces, wash with silver needle, peel and slice ginger;
Wash scallops, add soup, Shaoxing wine and ginger slices, steam thoroughly in a steamer, take out and pour out the original juice for later use;
Put oil in another pot, pour clear soup, boil it over medium heat, add Gastrodia elata, fresh ginseng slices, towel gourd strips, sweet red pepper strips, silver needles and scallops, and soak them in salt, monosodium glutamate and white sugar.
Practice 7 of Scallop: Scallop and Wax Melon
First, put the wax gourd and the soaked scallops in a pot and cook until soft. Then put the wax gourd on the plate.
Tear scallops into silk.
Pour dried Beth into the water of wax gourd, season, make juice with corn starch, and add an egg white to make delicious juice.
Pour the juice into the melon noodles and you're done. If you eat too much meat in winter, you might as well eat this dish to help you lose weight.
Practice 8 of scallops: Braised tofu with mushrooms and scallops
Ingredients: tofu
Accessories: water-soaked mushrooms, water-soaked yaozhu, egg white, milk, peas and ham slices.
Seasoning: salt, sesame oil, chicken essence, cooking wine, starch, chicken soup.
Cooking method:
1. Mash egg white, tofu and milk in a vessel, add salt and chicken essence to taste and mix well, pour into a soup plate and steam in a steamer for/kloc-0.5 minutes, then take it out, and cut the steamed tofu into diamond squares with a knife;
2. Wash and steam Yaozhu in advance, pour it into the pot, add salt, chicken essence, ham slices, peas, mushroom slices, chicken soup, boil, skim the floating foam, thicken the water starch, and pour in sesame oil.
Features: bright color and delicious taste.
Method 9 of scallop: scallop silver silk soup
Ingredients: southern tofu
Accessories: scallops and chicken soup.
Seasoning: salt, water starch
Cooking method:
1. Cut the south tofu into filaments and put it in water. After the chicken soup is boiled, pour in the shredded tofu, add the scallops, add salt to taste after boiling, and thicken the water starch and serve.
Features: The soup is delicious, tender, smooth and refreshing.
The method of scallop 10: scallop bean curd soup
Ingredients: south tofu, bacon
Accessories: two scallops and coriander.
Seasoning: ginger, onion, chicken essence, salt, cooking wine.
Cooking method:
1. Shred scallops, shredded bacon and soaked onion and ginger in water;
2. Cut tofu into filaments and put it in cold water;
3. Pour a little oil into the pot, stir-fry scallops, add broth, cooking wine, salt, chicken essence, onion and Jiang Shui, thicken after boiling, and then gently add shredded tofu and bacon and stir well. When it is cooked, take it out of the pan and put some coriander leaves.
Features: exquisite appearance, fresh and smooth taste.