Scallops, also known as scallops, should be soaked first before cooking soup. You can take a little onion, ginger and cooking wine into clear water, and then steam it for 15 minutes until it can be crushed and shredded by hand, and scallops will swell up. Dried scallops can be added in the soup.

Zhusun scallop soup

Ingredients: 50 grams of dictyophora indusiata, 80 grams of Pleurotus eryngii, 25 grams of scallops, 5-6 black fungus, 1 tablespoon of miso, and proper amount of water and salt.

Practice:

Soak scallop and auricularia auricula in hair, remove the pedicel of auricularia auricula, tear small pieces and wash them for later use, soak dictyophora indusiata in warm salt water for 20 minutes, wash Pleurotus eryngii, and cut them into cubes for later use; Changing water for 2-3 times in the process of soaking Dictyophora dictyophora, and squeezing carefully at the same time, cutting off the net shape of the mushroom tail and the head fan, leaving only the white mushroom body in the middle;

Drain water in the pot, pour diced Pleurotus eryngii, Auricularia auricula and soaked scallops into the pot and boil, add miso sauce, stir in the soup and boil, and turn down the heat until miso is completely dissolved in the soup; Pour the treated Dictyophora into the soup, turn to low heat and cook for another 10 minutes, then turn off the heat and drink without adding extra salt.

Dried scallop mushroom soup

Ingredients: scallop, Flammulina velutipes, Agrocybe aegerita, chicken, chopped green onion, mushroom, garlic, chicken essence, salt and other seasonings.

Practice:

Wash scallops and soak them. Don't pour out the soaked water and leave it for later use.

Wash the mushroom, tear Pleurotus eryngii into small pieces by hand, grind and cut into pieces, and cut off the roots of Flammulina velutipes and Agrocybe aegerita for later use;

Clean the whole chicken, cut it into large pieces, add ginger and salt into the casserole, and stew a pot of chicken soup for later use.

Put the prepared ingredients into the pot and stew. After half an hour, add salt and sprinkle with chopped green onion, and then get out of the pot.

Tip:

Be sure to eat scallops in moderation. Excessive consumption will affect the digestive function of the stomach and intestines, leading to food stagnation and difficulty in digestion and absorption.