Shellfish columns of home practices:
Practice 1
Instruments: rice, fresh scallops
Seasoning: cooking oil, refined salt, pepper, scallions, ginger
Practice:
1, rice cleaned and tossed with a little oil.
2, ginger washed and shredded, shallots washed and cut into scallions.
3, fresh shellfish washed, add ginger, salt and pepper marinade.
4, the rice into the porridge pot, add water to boil, turn to medium heat and cook for about 30 minutes.
5. Add fresh scallops to the porridge and cook.
6, add salt and pepper to taste, sprinkle with chopped scallions and ginger to serve.
Practice 2
Ingredients: fresh scallops
Seasoning: green pepper, red pepper, eggs, mushrooms, salt, sugar, cooking wine, water starch
Methods:
1, fresh scallops naturally defrosted, cleaned and added 15ml of cooking wine, dry starch and mix well, marinate for 15 minutes.
2, cut the chili pepper into 1 cm square pieces, mushrooms into small dices.
3, eggs beaten and add the remaining 15ml of cooking wine again beat well and then spread into the pan egg, scrambled and standby.
4, add a little oil to the pan, heat to 5 into the heat and add the marinated fresh shellfish, stir-fry over high heat until browned.
5: After the scallops have browned, add the mushrooms and eggs and stir-fry to release the flavor, then add salt and sugar and mix well.
6. Finally, add green and red bell peppers and mix well.
Practice 3
Ingredients: 200g of fresh scallops, 1 carrot, 1 green pepper, salt, wet starch.
1, fresh scallop column natural thawing, put in a leaky net, rinse with pure water. Don't soak, don't wash hard, just rinse gently.
2, carrots small half, sweet green pepper small half cut into a similar size with the shellfish column of the dice.
3, pour oil in the pan, when the oil is hot, pour in the diced vegetables, quickly stir-fry for a few seconds and then into the drained fresh shellfish column stir-fry.
4, add a little salt to taste, drizzle a little sesame oil.
5, and then pour 2 spoons of cornstarch water thickening, can be out of the pot serving.