raw materials of vermicelli tapes: 4 tapes, and proper amount of vermicelli. Ingredients: mince garlic, add a little oil and salt and mix well.

practice: wash the belt, chop off a part of the shell, cut it open and rinse it with clear water. Put the mashed garlic on the scallop meat, spread vermicelli and chopped green onion on the noodles, steam in the pot for 5 minutes after boiling, and sprinkle some soy sauce after taking out.

be careful: if you eat the viscera together when eating scallops, the risk of poisoning is nearly 9 times higher than that of those who don't eat scallops, because the toxins accumulated in the viscera may not disappear even if they are cooked at high temperature.

fried scallop with ginger: scallop, ginger and onion.

production method: 1. wash ginger and onion and cut into fine powder.

2. Wash the ribbon (available at the seafood counter in the supermarket) and fry it in a pan until golden brown.

3. Spread the fine powder of ginger and onion on the plate, and put the belt on these fine powder.

ingredients of bean curd strips with black bean pepper: 8 quick-frozen strips, 4 pieces of slippery tofu, 2 teaspoons of garlic and crushed black bean sauce, 1 teaspoon of ground black bean sauce, 1/2 teaspoon of bean paste and 1 tablespoon of onion.

marinade: 1/2 teaspoon cornstarch, 2 teaspoons egg white and a little pepper. Sauce: 1/3 cup of water, 2 tablespoons of soy sauce and oil, 1 teaspoon of sugar, 1/2 teaspoon of cornflour and a little sesame oil.

Operation:

1. Defrost, rinse and wipe dry the quick-frozen belt, cut it and mix it with marinade for 5 minutes.

2. Rinse the cut edge of tofu, put it in a dish and sprinkle with a little salt.

3. Mix garlic with lobster sauce and sauce, heat 1 tbsp oil and saute until fragrant.

4. Put the scallops on the tofu, and put the soy sauce and pepper on the scallop noodles, steam for 4 minutes, and filter the water.

raw material introduction of duck heart porridge with scallop: scallop (ginseng snail) is refreshing and soft, and delicious. Nutritional analysis of duck's heart and small intestine:

1. Shellfish mollusks contain a kind of Dieter's 7- cholesterol, 24- methylene cholesterol and 24- methylene cholesterol, which can reduce serum and cholesterol, and they can both inhibit the synthesis of cholesterol in the liver and accelerate the decrease of cholesterol excretion.

2. Duck heart is rich in amino acids, total phospholipids, vitamins, trace elements and other nutrients. It has the functions of enhancing human metabolism and improving cardiovascular and cerebrovascular diseases and nervous system.

3. Eating small intestine regularly can dispel damp-heat, remove blood stasis, tonify liver and spleen, eliminate ascites and improve gastrointestinal function.

porridge features: duck heart porridge with scallops brings people a refreshing and pleasant feeling, just like the coconut wind in Hainan, which blows away the troubles lingering in the heart.

Sauté ed Ribbon with Sauté ed Agrocybe aegerita Material: Ribbon, Agrocybe aegerita, Japanese Sauté ed Sauce, Ginger, Butter, Oyster Sauce, Vegetable Oil, Salt and Pepper.

Practice: First, wash Agrocybe aegerita and cut it into strips about 5cm long for later use. Wash the belt, drain the water, and "fly water" for use. Add oil to the pan, saute ginger slices, add Agrocybe aegerita, continue to stir-fry, add scallops, appropriate amount of Japanese-style sauce, a little oyster sauce and butter, stir-fry for a while, and finally season with salt and pepper, and serve. Ingredients:

scallop, sugar, oyster sauce, light soy sauce, white pepper, onion, garlic, ginger, dried pepper, pine nuts, raw flour, water

Special color:

How to fry scallop with less water and pungent taste-it can be used as a new year's food.

Exercise:

1. Wipe the moisture on the belt with a thick kitchen paper towel. 2. According to the proportion of sugar 1, oyster sauce 2 and soy sauce 3, add white pepper, water and cornstarch and mix them into small materials.

3. Heat in a hot pot, put in the wiped tape in turn, fry for 2 minutes on both sides, and put in a plate for later use.

4, a little oil in the pot, add onion, garlic, Jiang Mo, shredded dried Chili and pine nuts (slightly chopped) and stir-fry until fragrant.

5. Then, pour 2 small ingredients into 4 pots and boil them on the fried belt. 1. It is easy to produce water when frying the belt, so dry the water with thick kitchen paper in advance, and the surface of the belt must be dry.

2. Fry the scallops on one side and then turn them over. Don't fry all the scallops in the pan at once, and put them in one after another, so that the pan is hot enough to fry the scallops quickly at high temperature.

3. If you don't want to fry, you can also steam it for about 4-5 minutes.

4. The belt itself is salty in seawater, so the small ingredients should not be too salty.