Yaozhu, commonly known as scallop, is the stigma meat of Jiang Yao (shellfish). Because it is usually dried in the sun, it is also called scallop scallop. ?
Because pry open a Jiang Yao, you can only get a small piece of scallop the size of a little finger tip, so in ancient times, it was a treasure. You can buy it in the supermarket now, but really good scallops are still not cheap. ?
Scallop is salty, nourishing yin and blood, benefiting qi and strengthening spleen; Indications: eating in the abdomen, polydipsia, yin deficiency and strain. ?
Scallops are rich in protein and a little iodine, so they are delicious. It's very delicious for cooking. ?
The common one is dried scallop porridge. Simple can be soaked scallops and scrambled eggs, boiled scallops and radish to make vegetable soup. ?
Use scallops to make soup, and the common ones are:
Scallop, lily and lotus seed stew. ?
Stew soup with bird's nest, lean meat, tremella, crystal sugar and scallop. ?
Stew clear soup with gelatin, conch slices and scallops. ?
For candidates, laborers, people who work at night, and people who are prone to eye fatigue, it is still helpful to drink some mild scallop soup.
Dry Yaozhu is also called Zhu, Ma, Yao Yuzhu, Mi Ding and Jiang Yaozhu. In fact, it is a general term for a variety of shellfish adductor muscle products; Because of its delicious taste, it is known as "the best seafood" and is listed as one of the "eight treasures in the sea". It is best to have a bulging belly, light yellow color, dry and fragrant feel, tender and delicious, and slightly sweet.
It has been found that more than 30 kinds of shellfish can be used to make Yaozhu. We usually have:
"Scallop" is a dried product of the adductor muscle of the family Scallopidae, which is produced in the coastal areas of China. Its nicknames are "meat column", "meat tooth" and "sea thorn".
Phyllostachys edulis, a dried muscle-harvesting product of Phyllostachys edulis, is produced in coastal areas of China and Japan. Also known as Zhu, Ganyao Zhu, Zonggu, Niujiaodai, Haihong, Majiazhu, etc. Its columnar muscles are bigger than scallops, but its muscle fibers are thicker and delicious. ?
"Riyuebei", also known as "Riyuebei", "Zoysia japonica" and "flying snail", is the dried product of obturator internus, a Riyuebei in the scallop family. It is named because its shell is rosy on one side and pale yellow on the other. It is mostly produced in the coastal area of Beihai, Guangxi, and its flavor is similar to "dried scallops".
"Sea clam column"? Fresh products, also known as "Xishi Tongue" and "Minjiang Mytilus", are the dried products of the adductor muscle of Meretridae, which are most famous in Fujian coastal areas and have a delicious taste similar to "scallop".
"Sea mussel tendon", also known as "oyster tendon" and "Jinke" in fresh products, is a dried product of obturator internus of Trionyx. Mainly produced in the South China Sea islands, the dried product is larger, but the muscle fiber is thicker and the flavor is slightly inferior.
Chechel meat column, called "red honey diced" in ancient times, is a dry product of Meretrix meretrix, among which fresh Meretrix meretrix is also called "red", "Chang 'e" and "Chechel", and fresh Meretrix meretrix is also called "Chinese clam", "yellow clam" and "sea clam". Produced in Fujian and Zhejiang, it has the best flavor and used to be presented to the court as a tribute.
Yuanbei: Yuan, which stands for "reunion"; North means "making money". When choosing scallops, you should pay attention to its origin. Japanese scallops are more delicate and have a good taste. The price of Yuanbei is in direct proportion to its size. Pay attention to the color of Yuanbei when buying. The surface is golden yellow. After opening, it is golden or brownish inside, which is a sign of freshness. There is a thin layer of white powder on the surface, but it has been air-dried for a long time. This kind of scallop can be used to make soup, but it tastes far less fresh when used for cooking. Observing the surface is also a "homework" that must be done when buying scallops. It's best to pick the ones with intact surfaces to buy.
[Edit this paragraph] Yaozhu formula
Yaozhu Winter Melon Babel Cup:
Efficacy: wax gourd, lotus seed, coix seed and tremella have the functions of clearing away heat, diuresis, eliminating dampness and relieving summer heat. I deliberately did not remove the seeds of lotus seeds to increase this heat-clearing effect. Use Yao Zhu, shrimp skin, lean meat and mushrooms to enhance the umami taste of winter melon. Sure enough, the soup is fresh and thick, and the effect is unique! ?
Ingredients: white gourd, shrimp skin, mushrooms, lotus seeds with seeds, coix seed, tremella, lean meat, 1 candied dates, 2 slices of ginger?
Exercise:
1. Cut wax gourd into large pieces, soak mushrooms, lotus seeds, coix seed and tremella in water, and dry clean scallops and dried shrimps for later use;
2, put the ingredients in the tile support, add water (mo) ingredients, this is a stew, not soup, don't put so much water;
3, the fire is boiled, and the medium and small fires are stewed 1 hour. Finally add some salt to taste.
Yao Cuiyu made a fortune?
Does this dish taste good?
Involving ingredients, fish? Chicken? Vegetables, seafood, seafood Shanzhen?
Features?
Bright color, beautiful appearance and fragrant taste. ?
Raw materials?
200g of Yaozhu, Nostoc flagelliforme 1 0g, fish10g, 50g of salad oil, 200g of oyster sauce, 3g of cooking wine10g, 3g of refined salt, monosodium glutamate10g, sugar10g, and high sugar content. ?
Production process?
1. Add broth, refined salt, monosodium glutamate, cooking wine and onion ginger to the cooked Yaozhu, and steam for 40 minutes; Wash Nostoc flagelliforme, soak in broth, add refined salt, monosodium glutamate and cooking wine, and steam in a cage for 20 minutes. ?
2. Cut the processed middling fish into thin slices in batches, and add refined salt, monosodium glutamate, cooking wine and clear water for bleaching 10 minute; Shred mushrooms, carrots, onions and ginger, roll them into fish fillets, steam them in a cage for 3 minutes and take them out. ?
3. Scallops are steamed and buckled on a plate, laver is surrounded by scallops, and steamed fish rolls are placed on the periphery of laver. ?
4. Heat the oil in the pot, pour in oyster sauce, sugar, refined salt, monosodium glutamate and cooking wine to boil, thicken the middle of the scallop with starch, then thicken it on the seaweed and fish rolls, and decorate it with oranges. ?
Braised bean sprouts with yaozhu?
Lord? Material:? 2 pieces of dried Yaozhu (about 80g), bean sprouts 12g, 2 teaspoons of ginger wine soy sauce, 3/2 teaspoons of raw flour, 0/2 teaspoons of Shaoxing wine/kloc-0, and 0/2 teaspoons of oyster sauce. ?
Match? Material:? Seasoning: salt 1/2 teaspoons, sugar 3/4 teaspoons, a little pepper. ?
Do what? Law:? 1, soaked in frozen water, steamed for about half an hour until soft and cooked, and shredded; Wash bean sprouts with clear water and drain. 2. Heat the wok, drop one tablespoon of oil, add bean sprouts, dip half a spoonful of ginger wine, drop three tablespoons of water, add seasoning, stir fry for about three minutes, drop a few drops of corn starch water and put it at the bottom of the plate. 3. Heat the wok, pour a little oil, sprinkle the remaining wine, pour soup (or clear water), pour dried Bess, add soy sauce, oyster sauce and corn starch water to make a golden sauce, pour a little sesame oil, and then pour the sauce on the bean sprouts. ?
Ready? Attention:? Main cooking method: stir-fry?
Preparation time: 35 minutes?
Production time: 10 minute?
Yaozhu itself is salty, so there is no need to put salt in the dish. 2, the sauce should be slightly thicker, so that the dishes are full of color and flavor. ?
Fried broccoli with scallops
Ingredients: 3 pieces of Yaozhu, 300g of fresh shellfish, 2 broccoli, 2 teaspoons of garlic 1/2 teaspoons of ginger 1/2 teaspoons, and half a cup of soup. Seasoning: salt, pepper, sesame oil. ?
Practice?
1. Soak Yaozhu in water first, then add ginger juice and wine and steam for 20 minutes, then pick it up, knead Yaozhu and leave soup. ?
2. Wash and dry the fresh belt, and add salt, pepper and corn flour for pickling 10 minute. Soak the belt in boiling water for a while, pick it up, drain it and soak it in oil. ?
3. Wash and cut broccoli into small flowers, blanch with boiling water, drain, fry with oil and salt, and filter the juice for later use. ?
4. Heat 1 tbsp oil, saute ginger and garlic, saute scallops and scallops, add broccoli and seasonings, stir fry, and finally thicken with soup and corn starch water. Serve. ?
Shuang Bao cabbage and scallop sauce?
Material: mung bean ... 6 pieces?
Pleurotus eryngii ... 4 yuan?
Pork glue ... 1/2?
Fish glue ... 1/2?
Green pepper and red pepper (cut into pieces) ... a little?
Onions (cut into pieces) ... a little?
Onions (cut into sections) ... a little?
Seasoning: cabbage and scallop sauce ... 2 teaspoons?
Salt ... 1/2 teaspoons?
Sugar ... 1/2 teaspoons?
Oyster sauce ... a little?
Practice: 1. Abalone, mushrooms and beans are scattered with salt water for later use. ?
2. String green beans into a circle, cut abalone mushroom into a semicircle, cut a hole in half, brew fish glue into abalone mushroom, brew meat glue into green beans, and fry in a non-stick pan. ?
3. Stir-fry the green and red peppers, shallots and shallots, add seasonings, cabbage and scallop sauce, and then add the fried abalone mushrooms and green beans for 3 minutes. ?
Cabbage salad?
Ingredients: Yaozhu 300g, lettuce100g?
Accessories: 1 cucumber, 50g white radish, 50g carrot?
Seasoning: 1 tsp salt, appropriate amount of pepper, 1 tsp stock, soy sauce, mustard and white vinegar, 1 tsp sesame oil and 1 cup of lime juice?
Exercise:?
1. Wash and drain Yaozhu, put it in a bowl and sprinkle with salt and pepper evenly. Peel carrots and white radishes and shred them; Wash and shred lettuce and cucumber; ?
2. Heat 3 tbsp oil in the pan, add scallops and fry until golden brown, and take out. After cooling, add cucumber, lettuce and shredded radish. ?
3. Pour the broth, soy sauce, mustard, white vinegar, sesame oil and lime juice into a bowl, stir well and pour it on the scallops. ?
The picture you sent is really a jade column, but it is just that kind of jade column that is not very good. It is white, thin and moist. There are several kinds of yaozhu we are talking about. I often use yours, but it's cheaper.