Introducing several soups with scallops as the main ingredient:
1: Lotus scallop soup:
Main ingredients: 6 eggs, 50 grams of scallops, 400 grams of chicken balls, 500 grams of shrimp glue, and appropriate amount of food coloring. Appropriate amounts of salt, cooking wine, MSG, and soup.
Method:
(1) Boil the eggs in a pot with cold water, remove the yolks and leave the whites; blanch the chicken balls and scallops separately and set aside.
(2) Take a basin, use shrimp glue, egg white and appropriate amount of food coloring to make it into a lotus shape, and steam it in a basket.
(3) Pour the soup into the soup pot, add the blanched chicken balls and scallops, add salt, monosodium glutamate and cooking wine, bring to a boil, then add the steamed lotus tea and serve.
Two: Peony scallop soup:
Ingredients: 250 grams of chicken grits, 50 grams of scallops, 125 grams of fresh mushrooms, 25 grams of spinach juice, 3 grams of refined salt, 2 grams of MSG, 10 grams of cooking wine, 15 grams of water starch, a little red food, and 1,000 grams of super clear soup.
Method:
1. Remove the stems of the mushrooms, wash them, slice them and soak them in water; wash the scallops, peel off the old meat, put them into a bowl, add cooking wine and a little water , steam in a basket for 30 minutes, take out and set aside.
2. Divide the chicken grits into two parts, take one part and divide it into two parts again. Add spinach juice to one half, and add red wine to the other half. Mix evenly, put them in bowls, steam until cooked. into petals and leaves.
3. Take a plate, smear it with a little lard, put the remaining raw chicken grits in the middle, use mushroom slices as stamens in the center of the top, surround it with scallops and mushroom slices, and put red flowers and green leaves on it. They are peonies, steamed in a basket.
4. Put the clear soup into the pot, add refined salt and MSG, wait until it boils, then put it into the soup bowl; then use a shovel to push the steamed peony flowers into the soup bowl and let it Just float on it.
Tip: Pay attention to the distribution and use of chicken grits, and put peonies into the bowl gently.
Three: Scallop and Radish Soup:
Ingredients: 1 white radish (about 400 grams), 2 to 4 scallops, 5 bowls of stock, appropriate amounts of aged wine, salt and sugar. , a little shanzi mushroom powder (optional).
Method:
1. Soak the scallops in water the night before, wash them the next morning and tear them apart by hand.
2. Wash and peel the white radish, cut into pieces or make into radish balls.
3. Put the stock (you can also use white broth), white radish, and scallops into the pot. Bring to a boil over high heat, then simmer over low heat for 20 minutes. Season with old wine and sugar, and cook for another 20 minutes. , when the white radish becomes soft, stir in the mushroom powder and stir evenly.
Four: Scallop soup:
Main ingredients: 6 scallops, 30g vermicelli 〖Accessories〗: 1/2 each of green onions and carrots
Seasoning /Marinage: 10g wine, salt, pepper
Method:
(1) Soak the clams in warm water and set aside the soaked juice.
(2) Soak the vermicelli in the same way and cut into 10 cm lengths.
(3) Cut the green onions and carrots into 4 to 5 cm long strips.
(4) Blanch 10 green peas in boiling water and cut into shreds.
(5) Use about 15g of cooking oil to sauté the ingredients in "Method 3" until fragrant, then add the clams and stir-fry until combined. Add 1000cc of juice from "Method 1", bring to a boil, then add 10g of wine, salt and pepper and the vermicelli from "Method 2". After the vermicelli is cooked, sprinkle with the ingredients in "Method 4" and serve.
Five: Scallop and winter melon soup:
Ingredients: 1000 grams of winter melon, 5 scallops
Accessories: 2 slices of ginger, 3 cups of hot water〖Seasoning/ Marinade〗: a: 1/2 tablespoon of cooking wine, 4 tablespoons of water b: 1 teaspoon of salt
Method:
1. Peel the winter melon, remove the seeds and slice it. Soak the scallops in Seasoning A for 4 hours and then remove.
2. Add scallops, ginger slices and hot water to the container, cover and heat at 800w until boiling for 1 minute.
3. Add winter melon and salt, cover and heat at 800w for 15 minutes.
Six: Scallop and pork soup:
Ingredients: 50g scallops, 250g lean pork, 10g cooking wine, 50g green vegetable leaves, 2g MSG, 5g minced green onion , 5 grams of minced ginger, 25 grams of lard, and appropriate amount of broth.
Method:
1. Put the scallops in a bowl, pour in warm water, soak and wash them, put them in a stew pot, pour in water, steam them in a basket and take them out.
2. Wash the pork, put it into a pot of boiling water for a while, take it out and shred it; wash the green cabbage leaves and cut them into sections.
3. Put the pot on the fire, add lard, stir-fry scallions and ginger, add shredded pork, cook with cooking wine until dry, add broth, add scallops and shredded pork, cook until meaty. Rotten, sprinkle with green vegetables, season with MSG, bring to a boil and serve.
4. Note that scallops should be soaked in cold or warm water, and boiling water and hot water should be avoided.
Seven: Nutritional analysis of scallops:
Dried scallops contain protein, fat, carbohydrates, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Dried scallops are rich in Monosodium glutamate has a very fresh taste. Compared with fresh scallops, the fishy smell is greatly reduced
8: Therapeutic effects of scallops:
Dried scallops are mild in nature, sweet and salty in taste; It has the effect of nourishing yin, tonifying the kidney, regulating the middle and lowering qi, and benefiting the five internal organs; it can treat dizziness, dry throat, thirst, constipation, hemoptysis, weak spleen and stomach, etc. Regular consumption can help lower blood pressure, lower cholesterol, and tonic for fitness.
Calories (264.00 kcal)
Protein (55.60g)
Fat (2.40g)
Carbohydrates (5.10g)
Cholesterol (348.00 mg)
Vitamin A (11.00 μg)
Riboflavin (0.21 mg)
Niacin (2.50 mg)
Vitamin E (1.53 mg)
Calcium (77.00 mg)
Phosphorus (504.00 mg)
Potassium (969.00 mg )
Sodium (306.40 mg)
Magnesium (106.00 mg)
Iron (5.60 mg)
Zinc (5.05 mg)
Selenium (76.35 micrograms)
Copper (0.10 mg)
Manganese (0.43 mg)
Thank you! !
Simmered winter melon with scallops
Ingredients:
400 grams of winter melon, appropriate amount of scallops
Cooking method:
1 .Soak the scallops until soft, steam them in a pan and tear them into shreds;
2. Cut the winter melon into 3 cm long strips, stir-fry them in an oil pan, add the dried scallops, water, refined salt, sugar, Rice wine, thicken with starch after a while.
Scallop and Nostoc
Ingredients:
300g scallops, 200g Chinese cabbage, 50g Nostoc, 1g MSG, 5g each salt and pepper, 10 grams of starch, 100 grams of stock, 50 grams of oil
Method:
Soak the scallops in boiling water until soft, transfer to a steamer and steam for 1 hour, then place neatly into a bowl; cut the Chinese cabbage into fine pieces Shredded, stir-fry with oil, refined salt and MSG until soft, drain the water and put into a bowl with the scallops lined up, steam for 20 minutes, take out and place on a plate; soak the Nostoc until soft, add to the soup and cook until it becomes fragrant, take it out and place it around the scallops , add refined salt, pepper, stock and starch to thicken it, then pour it over.
Features:
Guangdong home cooking. It is steamed and stewed with steamed scallops, nostoc, and Chinese cabbage as the main ingredients. The dish is characterized by neat shapes, colorful colors, thick soup and light taste
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Hydrangea scallops
Ingredients
100g each of scallops, fatty pork, clear soup, 200g prawn meat, 25g each winter bamboo shoots, spinach heart, 2 egg whites, 15g ham, 75g chicken breast, 20g shiitake mushrooms .
Production process
1) Boil scallops in clear soup over high heat for 30 minutes, then roll into shreds, cut ham, winter bamboo shoots, and shiitake mushrooms into shreds, boil in boiling water and mix with dried scallops. . Chop shrimp, pork, and chicken breast into a fine paste, add egg white, clear soup, refined salt, monosodium glutamate, cooking wine, and sesame oil to form a filling, form into balls, roll evenly and dip in dried bean paste into hydrangea shape. (2) Steam for seven minutes, take out, drain off the soup, thicken with clear soup, refined salt, cooking wine, monosodium glutamate and wet starch, pour on the hydrangeas, stir-fry the spinach hearts and place them around the hydrangeas and scallops.
Chicken minced scallops
Features
Milky white in color, tender and delicious.
Ingredients
Main ingredients: 150 grams of large scallops, 150 grams of chicken breast, and 100 grams of egg white. Seasoning: 150 grams of cooked oil, 25 grams of cooking wine, 5 grams of MSG, 3 grams of salt, 50 grams of wet starch, and 800 grams of chicken broth.
Production process
(1) Peel off the old meat of the scallops, wash them in a bowl, add cooking wine, green onions, ginger and an appropriate amount of water, steam them in a drawer and then mash them. Remove the skin from the chicken breast, chop into puree and put it into a bowl. Add cooking wine, egg white, wet starch, salt, monosodium glutamate and appropriate amount of water, stir well and mix into minced chicken. (2) Heat the frying spoon, add chicken stock, cooking wine, salt, MSG, scallops and steamed scallop soup. After boiling, thicken with wet starch, then pour the prepared chicken mince into the spoon and mix well. Wait until the chicken is cooked. When the antler becomes thick, add oil and mix well, then put it into a bowl and serve.
Shrimp and scallops
Ingredients:
100g shrimps, 50g scallops, 2g lettuce, 3g carrots, 15g green onions, 100ml chicken broth, cooking wine 30g, 1g refined salt, 2.5g MSG, 25g wet starch, 10g sesame oil, 250g peanut oil (actual consumption 30g)
Features:
Bright and beautiful, smooth shrimps Tender, refreshing scallops
Operation:
1. Wash the scallops, soak them, remove the hard dices, put them in a bowl, add 15 grams of cooking wine and 150 ml of water to cover them. Bring the scallops to a boil, put them into a steamer, steam them over high heat and set aside.
2. Heat up the wok, grease the pan, pour in peanut oil, heat until 30% hot, cool slightly, add shrimps, spread them with chopsticks, fry until they turn white, pour immediately Pour into colander to control oil.
3. Leave 10 grams of base oil in the wok, add scallions and sugar and fry until fragrant. Add 15 grams of cooking wine, salt, chicken stock and steamed scallop stock. After the soup boils, Remove the scallions, add scallops and MSG, thicken the gravy with wet starch, pour in the shrimp, and when the gravy boils, add shredded lettuce and carrots, drizzle with sesame oil, remove from the pan, and serve on a plate.
Dried scallops and wolfberry heads
The main ingredients are 50 grams of scallops and 250 grams of wolfberry heads.
Accessories: 5 grams of onion knots, 5 grams of ginger slices, 25 grams of Shaoxing wine, 2 grams of refined salt, 12 peppercorns, and 50 grams of peanut oil.
Preparation method
① Wash the scallops and put them into a bowl, add green onions, ginger slices, Shaoxing wine and a little water, steam them in a basket for about 1 hour, take them out and pick them up. Pour the green onion and ginger in the bowl, pour the original soup into the soup plate, then knead the scallops into thin strips and set aside for later use.
② Wash the wolfberry heads, blanch them in a pot of boiling water, take them out and drain them, chop them roughly and put them into the original scallop soup plate, add refined salt and mix well.
③Put the wok on the fire, heat up the peanut oil, add the peppercorns and fry them until fragrant, then take out the peppercorns, pour the hot oil on the wolfberry heads, then add the dried beets and mix. Serve evenly.
Steamed Grilled Three-Shred Scallops
Features
Beautiful appearance, pleasing color, fresh and tender taste, and original flavor.
Ingredients
200 grams of dried scallops. 100 grams each of winter bamboo shoots, mushrooms, and ham. 12 grams of refined salt, 30 grams of Shaoxing wine, 10 grams of soy sauce, 7.5 grams of MSG, 10 grams each of onion and ginger, 300 grams of clear soup, 15 grams of sesame oil, 25 grams of wet starch, 10 grams of chicken fat, and 100 grams of lard.
Production process
Put the scallops into boiling water for a while, remove and drain the water, then arrange them neatly and evenly in a layer from the bottom of the bowl to the edge of the bowl, with winter bamboo shoots, mushrooms and ham. Cut into slices.
Add a small amount of lard to the wok, heat it up to 70% over high heat (about 154°C), add onions and ginger and stir-fry briefly, add shredded bamboo shoots, shredded mushrooms, and shredded ham, stir-fry, then add refined salt, Shaoxing wine, soy sauce, and MSG , clear soup, thicken after boiling, drizzle with sesame oil, put into a scallop bowl, press and flatten, steam in a cage for 10 minutes, take out and put into a large round plate, add clear soup, refined salt, MSG, Shaoxing wine. , after boiling, thicken with wet starch, pour chicken oil on top of scallops and serve.
Grilled fish maw with scallops
Ingredients: 25Og of cooked fish maw. 25g; Ingredients: 25Og of vase, 2g of ginger, 3g of green onion; Seasoning: 8g of salt, 7g of MSG, 3g of sugar, 250g of clear soup, 100g of raw oil, 15g of wet starch, 1g of sesame oil . Preparation method (1) Wash the fish maw and cut it into pieces, add ginger, green onions and clear soup to the pot and simmer until the water is absorbed; crush the scallops with a knife and set aside. Add salt, MSG, and sugar to stir-fry the vegetables, place them on a plate, and top with the simmered fish maw. (3) Add clear soup and scallops to the pot, season, thicken with wet starch, drizzle with sesame oil, and pour over the fish maw. Features: Bright color, crispy fish maw
·Colorful scallops and lion head:
200 grams of any meat from pork, beef, mutton and chicken, chop into soybean-sized particles, add MSG, salt, a Smash the egg whites (spread the egg yolks into thin egg cakes over low heat and set aside); prepare another quarter of the steamed buns and cut them into crumbs; peel a few water chestnuts and smash them with the back of a knife; cut the green onion and ginger into rice grains. Mix the above ingredients together, stir evenly, and refrigerate for half an hour... Steam the scallops in water until soft, then tear them into thin strips while they are hot. Cut the carrots, water-cured fungus, cucumber peel, and egg cake into thin strips. You can cut more Cut the shreds together as finely as you like.
Make the battered meat balls into longan-sized balls, then roll in a layer of egg liquid and a layer of colorful shreds. Shred it slightly, then fry it in a pan over medium heat until it is cooked. This dish is delicious, crispy on the outside and tender on the inside.
·Scallop fried rice:
When making home-style fried rice, preheat the fire, add in the chopped scallops and chopped green onions, stir-fry until fragrant, then add in the chopped carrots, a little onion, rapeseed crumbs and the eggs, mix evenly and then add Fry the rice together for a few minutes.
Boil the scallops
Oil skin, shredded winter bamboo shoots, flour, stock, MSG, pepper, Shaoxing wine, sesame oil, salt, peanut oil.
Preparation method:
Put the oil skin and shredded winter bamboo shoots in a basin, add MSG, salt, pepper, sesame oil, Shaoxing wine, peanut oil, and stock and soak them for five minutes, then spread them all over Roll the gauze into a long strip, then put it into a long plate, steam it in a basket for four hours, then take it out to cool, remove the gauze, cut it into thick discs, and then use a small iron cylinder to stamp it into small pieces; put the wok on a high fire When the peanut oil is 30% hot, put the "scallops" into the pot and fry until golden brown. Drain off the oil. Add the dipping sauce, monosodium glutamate, refined salt and Shaoxing wine in a small basin. Simmer for five minutes. Remove from the pot and put it into a bowl. Steam for ten minutes, take out and put on a plate. Place the wok over low heat to heat up the peanut oil. Add the flour and pour it into a bowl. Bring the steaming juice to a boil. Remove from the pot and pour into the soup plate.