Speaking of how to eat scallops, it is actually similar to how to eat various seafood. It can generally be eaten with other ingredients, and can be stewed in soups, porridge, or stir-fries.

Below I will share 3 of my personal favorite ways to eat. I hope you all like it! The first one: Scallops and duck soup. Reasons for recommendation: The autumn wind is blowing, the temperature difference between day and night is increasing, and the weather is dry. You might as well eat more scallops and duck soup to moisten autumn dryness.

Fat, nutritious and delicious.

Ingredients: salted duck: half, scallops: 15g, mushrooms: a few, cooking wine, ginger: appropriate amount.

Production steps: 1. Wash the mushrooms and scallops and soak them in water.

2. Put the salted duck into the pot, add cooking wine, ginger, appropriate amount of water, blanch and drain.

Picture 3. Put all the ingredients into a stew pot, add an appropriate amount of water, simmer for about 2 hours, and finally add salt to taste. The natural and delicious scallop and duck soup is ready, especially suitable for dry autumn! The second style: Part 1

Ingredients for soup with scallops and baby cabbage: baby cabbage, scallops, preserved eggs, soup, minced garlic. Method: wash and cut the baby cabbage into small pieces; pre-soak the scallops for about 30 minutes, soak until soft and tear into thin shreds; peel the preserved eggs and cut into small pieces.

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Heat oil in a pan, first add minced garlic and sauté until fragrant, then add scallops and preserved eggs and stir-fry until fragrant, then add the soup and bring to a boil, then add the baby cabbage and cook until soft, add some salt, sugar and chicken powder and serve.

Tip: If you don’t have soup at home, you can use ready-made chicken broth, bone broth or water.

In addition, baby cabbage can also be replaced with Chinese cabbage or pea sprouts.

Type 3: Scallop Lean Meat Soup Ingredients: Lean meat, scallops, ginger slices Method: Cut the lean meat into large pieces, blanch the ginger slices to remove the flavor; soak the scallops in advance for about 30 minutes, soak until soft and tear into thin shreds.

After all the ingredients are processed, put them into the soup pot, add an appropriate amount of water, add several bowls of water for several people, and add another bowl of water for consumption. After boiling over high heat, turn to low heat and simmer for about 1 to 1.5 hours. Add salt to taste.