Raw materials: 400 grams of fresh shellfish, 150 grams of broccoli, 4 grams of salt, 2 grams of monosodium glutamate (MSG), half a bag of fresh milk (about 100 grams), 75 grams of broth, 25 grams of onion and ginger, 10 grams of cooking wine, 5 grams of sugar, 1 egg white, 25 grams of cornstarch, 25 grams of water starch, 500 grams of vegetable oil (consumed 100 grams), white pepper.

Method: 1) Fresh shellfish with a clean cloth, absorb the water, add beaten egg white, moderate salt, cooking wine, cornstarch on the batter standby. Broccoli to remove the roots and stems to leave flowers, wash and blanch well with boiling water, add salt, monosodium glutamate and cooked oil mixed to taste, yards around the plate.

2) pot on the fire, put the oil, boil to five mature, down into the paste good fresh shellfish slip through, pour into the drain spoon to control the oil. Stir frying pan and then on the heat, add broth, onion and ginger water, fresh milk and salt, monosodium glutamate, cooking wine, sugar, white pepper, open the pot under the water starch, thickening hard thickening, down into the fresh scallops upside down stir frying pan to the juice, taste evenly, out of the pot on the middle of the plate can be.

Instructions: Juice gravy should be tight, no soup in the plate after eating. Stir frying pan should be clean, the dish to color white is good. Fresh shellfish on the batter before as much as possible to absorb the water, in order to prevent desiccation. The oil temperature should be moderate and the operation should be fast.

Steamed grilled dried scallops

Features beautiful shape, color and lustre, taste fresh and soft, original juice.

Raw materials

200 grams of dried scallops. Bamboo shoots, mushrooms, ham 100 grams each. 12 grams of refined salt, 30 grams of wine, 10 grams of soy sauce, 7.5 grams of monosodium glutamate (MSG), 10 grams of green onion and ginger, 300 grams of broth, 15 grams of sesame oil, 25 grams of wet starch, 10 grams of chicken fat, 100 grams of lard.

Procedure

Dried scallops into the boiling water blanch a little, fished out and drained, and then neatly and evenly along the bottom of the bowl until the side of the bowl arranged layer, asparagus, mushrooms, ham are shredded. Add a small amount of lard in the frying pan, with high heat 70% hot (about 154 ° C), into the onion and ginger slightly stir-fried, add bamboo shoots, mushrooms, ham, stir-fry, and then add salt, wine, soy sauce, monosodium glutamate, broth, to be thickened when boiled, dripping with sesame oil, sheng into the bowl of dried scallops tightly pressed, pressed and flattened, put in a cage to steam for 10 minutes, take out and buckle into a large round plate. Stir frying pan add broth, salt, monosodium glutamate, shaoxing wine, to be boiled, thickened with wet starch, dripping chicken oil poured on the dried scallops that is complete.

Flossy shellfish

Raw materials: 50 grams of fresh shellfish, 250 grams of egg white, 100 grams of milk, 150 grams of bamboo shoots, 150 grams of tomatoes

Seasoning: broth, starch, monosodium glutamate, salt, salad oil, each appropriate amount.

Cooking method:

Fresh shellfish chopped into puree, first with broth, then add seasonings, egg whites, fresh milk and mix well. Lettuce cut into slices and stir-fried, around the edge of the plate, tomato slices around the edge. Stir fry the fresh scallop puree into hibiscus and put it on the plate.

Cuisine features: white hibiscus with red and green lining, beautiful color. The flavor is fresh, tender and smooth, with a slight milky aroma.

Fresh scallop congee

Materials Rice-150 g fresh scallop-300 g scallion-1 tree ginger-a little

Seasoning Cooking oil-5 g salt-1 tsp pepper-a little

Practice

1. Wash the rice and mix it well with a little oil; wash the ginger and cut it into shreds, and wash and cut the scallion into scallions;

2. Add ginger, salt and pepper slightly marinated;

3. rice into the porridge pot, add water to boil, turn to medium heat and cook for about 30 minutes;

4. fresh scallops into the porridge to cook;

5. add salt and pepper seasoning, sprinkled with green onion and ginger can be served.

Features: flavorful, nutritious.

★Chef a little bit

There are more bags of frozen shellfish on the market, and it is best to use fresh live shellfish.

Fresh scallops with garlic

Materials Fresh scallops-300 g Mushrooms-20 g Green beans-20 g Garlic-5 cloves Flour-moderate

Seasoning Cooking oil-20 g Wine-2 tsp Chili sauce-1/2 tbsp Cream-2 tbsp Salt-1 tsp

Practice

1. Wash and slice the garlic, and remove the stems from the mushrooms, then wash and slice them. Wash, drain and mix with cooking oil in a bowl, then evenly coat with flour;

2. Heat the cream in a pan, add the scallops and fry until golden brown on both sides, then remove from the pan;

3. Heat the rest of the cream in a pan, then sauté the garlic, mushrooms and green beans, then add the cooking wine, salt and chili sauce, then drizzle on top of the scallops.

Features: Combination of Chinese and Western, tender and delicious.

★Chef's Note

Frying the scallops should not be too hot or too long, otherwise they will not be easy to chew.

Kitchen Tips

Dried scallops

Wash the dried scallops, soak in boiling water and remove the shellfish tendons, and put them into a bowl into the pot to steam the crispy out of it. If you add a little yellow wine, green onion and ginger when steaming the dried scallops, you can remove the fishy flavor.

Peach and fresh shellfish almond rolls

Materials:

2 peaches, 6 fresh shellfish, 100 grams of slivered almonds, 6 sheets of glutinous rice paper

Seasoning:

2 tbsp. salad dressings, 1 egg, 1/2 cup of vitamin Vai Taiybae

Preparation:

1, fresh shellfish slices, peeled peaches, cut the seeds into 0.2 cm thick slices; 1 fresh shellfish, 2 eggs and 1 cup of white wine, 1 cup of white wine, 1 cup of white wine, 1 cup of white wine, 1 cup of white wine. Thick slices; fresh shellfish 1 cut into 3 slices, blanch in boiling water until cooked, then fish out of the cool spare.

2, glutinous rice paper on the flat peach and fresh scallops each 3 slices, add 1/2 teaspoon of salsa wrapped into a small spring roll shape, in order to dip into the coating of white flour, egg sauce, almond slices.

3. Heat 4 cups of oil in a frying pan over medium heat until 3 minutes hot, then add the scallops and roll until the almond slices are golden brown.

Note: The peach in this dish can be fresh or canned