How to eat scallops
Scallop (Yaozhu) is dried by obturator internus of scallop. Its taste, color and shape are comparable to those of sea cucumber and abalone. Scallops are rich in sodium glutamate and taste extremely fresh. The ancients said, "After eating for three days, I still find chicken and shrimp boring." It can be seen that scallops are delicious.
Scallop is rich in protein, carbohydrates, riboflavin, vitamin A, calcium, phosphorus, iron, potassium, magnesium, selenium and other nutrients. The content of protein is as high as 6 1.8%, which is three times that of chicken, beef and fresh shrimp. Mineral content is far above shark fin and bird's nest. Scallop is flat, sweet and salty, has the functions of nourishing yin, tonifying kidney and regulating stomach, and can be used to treat dizziness, dry throat and thirst, tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular consumption helps to lower blood pressure, cholesterol and keep fit. According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.
However, excessive consumption will affect the movement and digestive function of the stomach, leading to food stagnation and difficulty in digestion and absorption. Scallop has a high content of protein, so if you eat too much, you may get a rash. Sodium glutamate contained in scallop is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine. Under the action of intestinal bacteria, it is transformed into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation.
Scallops should be refrigerated in the refrigerator, and should be moisture-proof, heat-proof, sun-proof and insect-proof.
There are many dishes with scallops as raw materials, and the methods of "steak", "stew" and "soup" are the most common. Scallops should be soaked in warm water to make them swell before cooking, or cooked with a little water and yellow wine, ginger and onion to soften them, and then cooked into dishes. When cooking these dishes, the swollen scallops are usually shredded or shredded and mixed with other raw materials.
The steps of scallop puffing:
1. Soak scallops in clean water for about 15 minutes to make them naturally soften after absorbing water.
2. Gently wash the scallops by hand and remove the old tendons on the scallop horns. Be sure to wash it clean and pay attention to the sand.
3. Put the washed scallops into a large porcelain bowl, and add appropriate amount of ginger slices, onion segments, carved wine and water. It is advisable to use scallops less.
4. Boil the steamer, then steam the scallops for 30 minutes.
Another method of soaking scallops:
1. Put scallops in a bowl, add water and soak scallops completely. Cover with plastic wrap and steam over high heat. Be careful not to evaporate the soup.
2. Although the steaming time varies with the size of scallops, generally speaking, steaming for one hour is the standard. Some dishes need soup, so the steaming time needs to be longer. There is no need to add wine and seasoning when steaming.
3. Leave the steamed scallops for a day to soak the essence of the soup. Because the soup is clear, it is also delicious to make soup.
The following dishes are based on scallops:
1, radish scallop
Dice the best radish, stir-fry in a pot, add scallops, simmer on low heat (don't add salt yet, scallops taste salty), add pepper and a little monosodium glutamate.
2. Scallop scrambled eggs
Put scallops in the beaten egg mixture and fry them with high fire.
3. Shrimp and scallop
Ingredients: shrimp100g, scallop 50g;
Ingredients: lettuce 2g, carrot 3g, green onion 15g, chicken soup 100ml, cooking wine 30g, refined salt 1g, monosodium glutamate 2.5g, wet starch 25g, sesame oil 10g, peanut oil 250g (actual dosage is 30g).
Production method: ① Wash scallops, soak them, remove the hard dices, put them in a bowl, add 15g cooking wine and 150ml water, put them in a steamer, and steam them over high fire for later use;
(2) Heat the wok again, lubricate the wok, pour in peanut oil, heat it to 30%, cool it a little, add shrimp, spread it out with chopsticks, fry it until it turns white, immediately pour it into a colander, and control the oil;
(3) Leave the bottom oil 10g in the wok, add chopped green onion and sugar to stir fry until fragrant, and add wine, salt, chicken soup and steamed scallop juice 15g. After the soup is boiled, take out chopped green onion, add scallops and monosodium glutamate, thicken with wet starch, and pour in shrimps. When the sauce is boiled, take out the chopped green onion.
Characteristic colors: bright and beautiful, shrimp smooth and tender, scallop refreshing.
4. Dried scallops and gouqi head
Ingredients: 50 grams of scallop and 250 grams of wolfberry head.
Ingredients: 5g of onion, 5g of ginger, 25g of Shaoxing wine, 2g of refined salt, 0/2 slices of pepper/kloc-,50g of peanut oil.
Production method: ① Clean scallops, put them in a bowl, add onion knots, ginger slices, Shaoxing wine and a little water, put them in a cage, steam for about 1 hour, take them out, scoop up onions and ginger from the bowl, pour the original soup into a soup plate, and knead scallops into filaments for later use;
(2) Wash the head of Lycium barbarum, blanch it in a boiling water pot, take it out, drain it, roughly cut it, put it in the original scallop soup plate, add refined salt and mix well;
(3) Set fire to the wok, add peanut oil to heat it, add pepper to fry until cooked, then take out pepper granules, pour hot oil on the head of Lycium barbarum, add dried Bess and mix well.
5. Steamed scallops with three shreds
Ingredients: 200 grams of water-soaked scallops, 0/00 grams of winter bamboo shoots/kloc-,water-soaked mushrooms and ham;
Ingredients: refined salt 12g, Shaoxing wine 30g, soy sauce 10g, monosodium glutamate 7.5g, onion ginger 10g, clear soup 300g, sesame oil 15g, wet starch 25g, chicken oil 10g and lard 6544.
Production method: ① blanch scallops with boiling water, take them out and drain them, then arrange one layer neatly and evenly along the bottom of the bowl to the edge of the bowl, and shred winter bamboo shoots, mushrooms and ham;
(2) Add a small amount of lard to the wok, heat it to 70% heat (about 154℃), and add onion and ginger to stir fry; Add shredded bamboo shoots, shredded mushrooms and shredded ham and stir fry; Add refined salt, Shaoxing wine, soy sauce, monosodium glutamate and clear soup, thicken after boiling, pour sesame oil on it, put it in a scallop bowl, compact and flatten it, steam it in a cage for 10 minute, take it out and buckle it into a big disc;
③ Add clear soup, refined salt, monosodium glutamate and Shaoxing wine to the wok. After boiling, thicken with wet starch and pour chicken oil on scallops. Serve.
Features: beautiful appearance, pleasing color, fresh and tender taste and original flavor.
6. Braised fish maw with scallops
Ingredients: 25 grams of cooked fish belly, 25 grams of cooked scallops, 25 grams of vase vegetables;
Ingredients: 2 grams of ginger, 3 grams of onion, 8 grams of salt, 7 grams of monosodium glutamate, 3 grams of sugar, 250 grams of clear soup, crude oil 100 grams, wet starch 15 grams, sesame oil 1 gram.
Methods: ① Wash the fish belly and cut it into pieces, add ginger, onion and clear soup to taste, and suck up the water; Chop scallops with a knife for later use;
(2) Put oil in the pot, pour the vase vegetables, add salt, monosodium glutamate and sugar, stir fry, put on a plate, and put the stewed fish belly;
③ Put clear soup and scallop in the pot, season, thicken with wet starch, and pour sesame oil into the fish belly, and serve.
Characteristic color: bright color, crispy fish belly.
7.garlic scallop
Ingredients: scallop 150g, chicken soup 300g, garlic125g;
Ingredients: ginger 10g, Sichuan salt 2g, onion 5g, monosodium glutamate 2g, sesame oil 3g, Shaoxing wine 10g, lard 20g and wet starch 20g.
Method: ① Wash scallops, add 100g chicken soup and 5g Shaoxing wine to the bowl, and steam in a cage; Peel and clean garlic, fry it in a 50% hot lard pot, take it out and steam it in a bowl; Ginger and onion are patted loose;
(2) Put a wok into a big fire, add 20g of pork fat and burn it to 50% heat, add ginger and onion to stir-fry until fragrant, add chicken soup to cook until it tastes delicious, take out ginger and onion, add scallops and garlic, add Sichuan salt and Shaoxing wine to cook for a while, and then take out garlic and put it on the outer edge of the dish; Put monosodium glutamate and wet starch in the pot to dilute it, pour in sesame oil, and take it out of the pot.
Key technologies: ① Scallops are mainly produced in Bohai Bay, and Yantai is the best. The top grade is red and yellow in color, large and neat, dry and free of impurities, and scallops are rich in flavor. Scallops are precious and expensive, so they are moisture-proof, heat-proof, sun-proof and moth-proof.
(2) Scallop puffing: remove the ribs of scallops, wash off the dust, soak them in cold water for 2 hours, steam them with cooking wine, take them out and let them cool, put them into raw water for kneading, and then put them into another container. Remove the sand from raw water and inject it into the inner bubble of scallop, which can be used together with raw water. You can put it in the refrigerator to keep it fresh when it is not used.
8. Take part in the bamboo shaking competition for two.
Ingredients: 7 scallops (40g), 600g radish, and carrot150g;
Ingredients: scallop soup and water 150CC, chicken soup 150CC, two teaspoons of Shaoxing wine, two-thirds teaspoons of salt, half a teaspoon of sugar, a little pepper, appropriate amount of shallots and two tablespoons of starch.
Methods: ① Wipe scallop column with dry cloth. Pour two cups of water into the pot, soak the scallops in it, steam them over high fire, pour out the steamed soup for later use, cut carrots and radishes into small pieces, and cut shallots into 3CM long;
② Boil radish and carrot in boiling water for about 20 minutes, take them out with a colander, and control the water to dry;
(3) all the seasonings are put into a pot and heated;
(4) mixing scallops with the ingredients in (2) and the seasoning in (3), putting them into a bowl, then putting the bowl into a steamer, and covering the lid to steam for about one hour;
⑤ Put the steamed scallops into a pot, heat them with low fire, season them with salt and pepper, thicken the starch with water, and finally sprinkle with shallots.
9, hibiscus scallops
Ingredients: 300 grams of scallops;
Ingredients: 7.5g of Shaoxing wine, 8 egg whites, 4.5g of refined salt, 8g of onion, refined wine 10g, 3 slices of ginger, 250g of white soup and 200g of fresh milk.
Production method: ① put scallops into a basin, add 5g of onion, 5g of ginger and 5g of Shaoxing wine, and 250g of clear water, steam in a steamer for 30min, then take out the steamed juice, and take out the onion and ginger;
② Put the egg white into a bowl, break it up in a certain direction, add 2.5 grams of refined salt, 7.5 grams of monosodium glutamate and milk, mix well, pour it into a soup plate, steam it in a steamer for 5 minutes, and take it out. When the hibiscus noodles are hard, insert scallops into the noodles neatly, and then steam them in a steamer for 5 minutes.
(3) Put the pot on a big fire, bring the soup to a boil, add 2 tablespoons of refined salt, monosodium glutamate and Shaoxing wine, mix well, and pour it on the hibiscus scallops.
/kloc-0 0, scallop Nostoc flagelliforme
Ingredients: 300g scallop, 200g Chinese cabbage, 50g Nostoc flagelliforme;
Ingredients: monosodium glutamate 1 g, salt and pepper 5g each, starch10g, broth100g, and oil 50g.
Production method: ① Soak scallops in boiling water until soft, move them into a steamer, steam for 1 hour, and put them into a bowl neatly; (2) Cut the Chinese cabbage into filaments, add oil, salt and monosodium glutamate, stir-fry until soft, drain the water, put it in a bowl filled with scallops, steam for 20 minutes, take it out and buckle it in a plate;
③ Soak Nostoc flagelliforme until soft, cook it in stock, then take it out and arrange it around scallops. Add salt, pepper, broth and starch, thicken and pour it on.
Characteristic color: Guangdong home-cooked dish. Steamed scallop, Nostoc flagelliforme and Chinese cabbage are the main ingredients. It is characterized by neat shape, bright colors and strong juice.
1 1, diced scallop chicken
Ingredients: scallop 150g, chicken breast 150g, egg white100g;
Accessories: cooked oil 150g, cooking wine 25g, monosodium glutamate 5g, salt 3g, wet starch 50g and chicken soup 800g.
Method: ① Peel the old scallop meat, wash it, put it in a bowl, add cooking wine, onion, ginger and appropriate amount of water, steam it in a drawer and mash it; Remove tendons and skins from chicken breast, chop it into mud, put it in a bowl, add cooking wine, egg white, wet starch, salt, monosodium glutamate and appropriate amount of water, and mix well to make chicken paste;
(2) Heat the frying spoon, add the soup of chicken soup, cooking wine, salt, monosodium glutamate, scallop and steamed scallop, thicken with wet starch after boiling, then pour the prepared chicken paste into the spoon and stir evenly. After the minced chicken is thickened, put it in big oil and stir well, then put it in a bowl.
Special color: milky white, fresh and delicious.
12, scallop with hydrangea
Ingredients: 200g of scallop, 0/00g of shrimp/kloc-,50g of fat pork, 25g of clean winter bamboo shoots, 25g of mushrooms and 35g of spinach heart;
Ingredients: refined salt 12g, monosodium glutamate 7.5g, Shaoxing wine 30g, onion ginger juice 20g, egg white 25g, sesame oil 15g and wet starch 25g.
Methods: ① Squeeze scallops and knead them into filaments. Cut ham, winter bamboo shoots and mushrooms into 2 cm long filaments, blanch them with boiling water, remove them and mix them with dried Bess for later use; (2) Chop prawn meat and fat pork into fine mud, add egg white, clear soup, refined salt, monosodium glutamate, Shaoxing wine, onion ginger juice and sesame oil, mix well to make stuffing, then knead into balls with a diameter of 25 cm by hand, roll them into hydrangeas on the mixed dried Bess, put them on a plate, steam them in a cage with strong fire until they become soft, take them out, and decant the soup;
(3) add clear soup, refined salt, Shaoxing wine and monosodium glutamate to the wok, boil, skim the floating foam, hook it with wet starch, and pour sesame oil on the scallop balls; Wash the spinach heart, heat it with peanut oil in a wok, then add the spinach heart to stir fry, add refined salt and monosodium glutamate to stir fry, pour sesame oil on it, and put it around the scallops with hydrangeas.
The following soup is made from scallops:
1, hibiscus scallop soup
Ingredients: 6 eggs, 50 grams of scallops and 400 grams of chicken balls;
Accessories: 500 grams of shrimp gum, appropriate amount of edible pigment, appropriate amount of salt, appropriate amount of cooking wine, monosodium glutamate and soup.
Methods: ① Cook the eggs in a pot with cold water, remove the yolk and leave the protein; Blanch chicken balls and scallops separately for use;
(2) take a pot, make it into lotus shape with shrimp glue, egg white and proper amount of food pigment, and steam it in a cage;
③ Pour the cooked chicken balls and scallops into the soup pot, add salt, monosodium glutamate and cooking wine, boil, and then add steamed lotus seed tea.
2. Peony scallop soup
Ingredients: 250g of chicken gizzard, 50g of scallop, 20g of fresh mushroom125g, 20g of spinach juice;
Ingredients: 3g of refined salt, 2g of monosodium glutamate, 0/0g of cooking wine15g of water starch15g, a little red food, and 0/000g of ultra clear soup/kloc-0.
Production method: ① Wash the pedicled mushrooms, slice them and soak them in clear water; Wash scallops, peel off old meat, put them in a bowl, add cooking wine and a little water, steam them in a cage for 30 minutes, and take them out for later use;
(2) Divide chicken gizzards into two parts, one part into two parts, half into spinach juice and the other half into edible red, mix well, put them into bowls respectively, and steam them into petals and leaves;
(3) Take a plate, put a little lard, put the rest raw chicken gizzards in the middle, use mushroom slices as stamens in the center of the top, put a circle of scallops and mushroom slices on the periphery, put red flowers and green leaves on it, and steam in a cage.
(4) putting the clear soup into a pot, adding refined salt and monosodium glutamate, boiling and putting into a soup bowl; Then push the steamed peony flowers into the soup bowl with a shovel and let them float on it.
Note: Pay attention to the distribution and use of chicken gizzards, and put peony flowers into the bowl gently.
3. Scallop and radish soup
Ingredients: 1 white radish (about 400g) and 2 ~ 4 scallops;
Ingredients: 5 bowls of soup stock, appropriate amount of aged wine, appropriate amount of salt and sugar, and a little Shā rotto Katakuri powder (unnecessary).
Methods: ① Soak scallops in water the night before, wash them the next morning and tear them open by hand;
(2) white radish is washed, peeled, cut into pieces or made into radish balls;
(3) Put the broth (white rice is also acceptable), white radish and scallop into a pot, boil with strong fire, then simmer for 20 minutes, season with old wine and sugar, and cook for another 20 minutes. When the white radish becomes soft, pour in the Shā rotto Katakuri powder and stir well.
4. Scallop and winter melon soup
Materials: wax gourd 1000g, 5 scallops;
Ingredients: 2 slices of ginger, 3 cups of hot water, 2 tablespoons of cooking wine 1/,4 tablespoons of clear water, and salt1teaspoon.
Method: ① Peel, remove seeds and slice wax gourd. Soak scallop in seasoning A for 4 hours, and then take it out;
(2) Put scallops, ginger slices and hot water into a container, cover it with 800w fire, boil it and heat it to 1 min;
③ Add wax gourd and salt, cover with 800w fire and heat for 15 minutes.
5. Scallop pork soup
Ingredients: 50 grams of scallops, 250 grams of lean meat and 50 grams of cabbage leaves;
Ingredients: cooking wine 10g, monosodium glutamate 2g, chopped green onion 5g, Jiang Mo 5g, lard 20g, and appropriate amount of broth.
Production method: ① put scallops in a bowl, soak them in warm water, wash them, put them in a stew pot, inject clean water, steam them thoroughly in a cage and take them out;
(2) Wash the pork, blanch it in a boiling water pot, take it out and shred it; Wash cabbage leaves and cut into sections;
(3) Put the pot on fire, add lard, stir-fry shallots and ginger, add shredded pork, cook the cooking wine until it is dry, add broth, add scallops and shredded pork, cook until the meat is rotten, sprinkle with vegetables, season with monosodium glutamate and boil.
(4) Pay attention to the application of cold water or warm water in scallop soaking, and avoid using boiling water and hot water.
6. One scallop soup.
Ingredients: 6 scallops, 30g vermicelli;
Accessories: 1/2 green onions and carrots, 10g wine, salt and pepper.
Production method: ① soak shellfish in warm water and keep the soaked juice for later use;
② The vermicelli is also soaked and cut into 10 cm long;
③ Cut the scallion and carrot into 4-5cm long filaments;
(4) blanching 10 green peas with boiling water and shredding;
⑤ Stir-fry the materials in Method 3 with cooking oil of about 15g, and then stir-fry the scallops. Add "method 1" juice 1000 cc, and add "method 2" wine, salt and pepper 10g after boiling. After the vermicelli is cooked, sprinkle with the material of "Practice 4".
7.scallop soup II
Ingredients: three scallops, a little onion, a little straw mushroom and a little spinach;
Accessories: a little tomato juice, a little white wine, a little monosodium glutamate and a little minced garlic.
Methods: ① Dice scallop, onion, straw mushroom and spinach for later use;
(2) stir-frying onion, tomato juice and sauce with cream, adding white wine seasoning and a proper amount of white thick soup, and boiling in a pot to make soup;
③ Scallops, Volvariella volvacea and spinach are put into the cooked soup and boiled until cooked and hot;
(4) Put the cooked soup into a soup plate to eat.
The following porridge is based on scallops:
1, seafood salty laba porridge
Ingredients: rice, glutinous rice, lotus seeds, coix seed, almond, auricularia auricula, medlar, scallop, dried lotus seeds, carrots, soybeans and ginger;
Accessories: salt, chicken essence, pepper, shredded onion and sesame oil.
Methods: ① Soak lotus seeds, coix seed, almond, auricularia auricula, medlar, scallop, dried lotus seeds and soybean in advance;
② Wash, peel and dice carrots, and wash, peel and slice ginger;
③ Wash the rice and glutinous rice and put them into the pressure cooker. At the same time, put lotus seeds, coix seed, almonds, scallops, dried lotus seeds, soybeans, diced carrots and ginger slices into the pressure cooker. Put the water soaked in scallops and dried seaweed into a pot, add enough water to boil, cover the pot and steam, then turn the heat down 15 minutes, and turn off the heat;
(4) After the gas in the pressure cooker is exhausted, open the lid, add Lycium barbarum and Auricularia auricula, cook for 4 minutes, add salt, pepper, chicken essence and sesame oil to taste, and finally sprinkle with shredded onion.
Key points: ① Some raw materials can be soaked in advance to save the time of cooking porridge;
Don't pour out the water soaked in scallops and seaweed, and cook porridge in a pot to refresh yourself;
③ Lycium barbarum and auricularia auricula were finally released;
It is best to use a pressure cooker to cook porridge, which can not only fully maintain the shape of raw materials, but also save time and effort, and the porridge cooked is particularly sticky.