Dried abalone first soaked in cold water for 4 hours, and then put into the 60 ℃ hot water soaked for 4 hours, and then change the water into the pot of micro-fire cooking, to be boiled, and then immediately fished out into the cool water basin. This is repeated several times, until the abalone expansion until.
The soaking of abalone slices, generally have the following two kinds.
One, can be used in water hair. That is, the abalone slices into the pot, add the right amount of water, placed in the stove to cook on 10 to 24 hours, see the heating hair can be.
The second, you can also use chicken bone soup to hair. Using this method need to first use warm water to soak abalone slices for half a day, and use a brush to remove dirt, wash until white. Then put the abalone in a casserole, add two hen legs, or chicken bones can also be used, and then add onions, ginger, yellow wine and water, simmering on a slight fire for about 4 hours, you can send good.
Abalone: first dry abalone wash, then add boiling water, cover the lid, simmer until the abalone soft, fished in a basin of cool water, gouge the black skin, Sin to remove impurities, fished into a basin of boiling water, put a little lye, cover the lid, put on the stove, continue to simmer hair. To abalone hair through, elasticity when the knife, and then change the hot water, bleaching the alkali flavor is complete.
Water hair dry abalone need to pay attention to matters:
1?Abalone soaked and cleaned, be sure to use the casserole and casserole for hair, so as to maintain the freshness of abalone.
2?The bottom of the casserole and casserole must be padded with bamboo grates to prevent the abalone ba pot and burnt.
3?When simmering abalone, be sure to use low heat to avoid overflowing and drying out the soup.
4?The soaking of abalone and simmering, boiling time must be enough, so that the abalone can rise through the soft back.
5?The production of top soup is one of the key processes in the development of dry abalone, the quality of the top soup to a certain extent affects the success or failure of abalone development. Therefore the production of the top soup, one is to blanch the blood of raw materials, the second is to simmer enough time, the third is to filter the soup.
Top soup method:
Raw materials: 1 old hen? About 1500 grams of pork 500 grams of pork 500 grams of pork 500 grams of pork 500 grams of Jinhua ham 750 grams of ginger 30 grams of green onion 100 grams of pericarp 15 grams of purified water
Method:
1? hen slaughtered and cleaned, remove the internal organs for other purposes, the chicken into the pot of boiling water to blanch the blood water and then fished out; pork pork, pork, pork, pork spare ribs are washed, and also into the boiling water! pot blanch to remove blood after fishing; Jinhua ham soaked in warm water for about 1 hour, scraped clean and chopped into pieces, into the steaming pot, put ginger 10 grams, 30 grams of green onions? All pat broken, into the cage steamed and removed, pick the ginger and green onions to be used.
2? The old hen, pork, pork, pork, pork spare ribs, Jinhua ham together into the pad with bamboo grates in the soup pot, and then into the remaining ginger, scallions? are pat broken , Chen Pi, mixed with pure water, with a large fire after boiling skimming floating foam, turn to a small fire simmering for about 24 hours, remove the dregs of the material, cooled with gauze will be filtered through the soup, that is, into.
Dried abalone:
Dried abalone is fresh abalone after air-drying made of seafood, is a seafood when the expensive delicious, and Japan's Aomori Prefecture's net abalone quality is the best. Among the dried abalone, the net abalone is the most popular, followed by the Womah abalone, Jipin abalone and so on. Dried abalone is suitable to be cooked whole by simmering in a casserole to preserve its original flavor.
Handling method:
1. Soak the abalone in cold water for 48 hours.
2. Take it out and soak it in boiling water overnight to let it stretch naturally and return to its original shape.
3. Brush around the dried abalone to remove sand thoroughly.
4. Wash the abalone and add water to cover the abalone, place it in a steamer basket and steam it over high heat for 10 hours.
5. Add abalone, hen, pork chops, lard and sugar, ginger and scallions in a casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat-retaining function, so it works best) and then warm up for one night.
6. The next day, take out, add the original juice, oyster sauce, the whole slow-boiled 1.5 hours, you can taste the excellent taste of fresh abalone.
Braised abalone:
Features: thick juice, fresh flavor, soft and tender.
Raw materials: dry purple abalone, old hen, net ham, dried scallops, roasted shark's fin soup, dried scallop soup, sugar, refined salt, soy sauce, cooking wine, cornstarch, chicken oil and so on.
Method: dry purple abalone with water, add chicken, ham, dried scallops, simmer for 3 hours, remove the abalone, the original broth over the Luo standby; abalone curved on the knife, and then cut diagonally into half-centimeter-thick slices; 100 grams of simmering abalone broth and kao shark's fin soup, dried scallop soup into the amphibian pot, boil and then put the slices of abalone, boiling for 10 minutes, add sugar, salt, soy sauce, starch, chicken fat, and other seasonings, seasonings such as cooking wine, to starch into a thick sauce, add a little chicken oil before leaving the pot.
Lean meat abalone soup:
Effects: As Xia Kucao has the role of clearing the liver and eyesight, clearing heat and dispersing knots; lean pork has the role of nourishing yin and tonifying the muscle, together with the role of yin and submerged with the role of the abalone, so that the cooking of this one "Xia Kucao Lean Meat Boiled Abalone Soup" has the role of calming the liver and extinguishing the wind, stopping the headache, and remove the irritability of the role of the liver and intestine hyperactivity of the blood pressure of the blood pressure, the role of the liver and intestine hyperactivity. It is useful for the treatment of high blood pressure which is caused by hyperactivity of the liver and intestines.
Raw materials: abalone (shell) 500 grams, 50 grams of Xiaku Cao, 20 grams of lean pork.
Practice: just pick fresh abalone, abalone shell and abalone meat separation. Abalone shell with water scrub clean, remove the mud and dirt; abalone meat to remove the dirt sticky part, and then wash with water, cut into slices. Together with Xia Gu Cao, lean pork, together into the water has been boiling with fierce fire, change to medium heat, continue to boil for about 3 hours, with a little young salt seasoning, can be accompanied by meals drink soup and eat meat.
Abalone Crane Crow soup with horn snail
Main ingredients: 60 grams of dried abalone, horn snail six to eight, five quail, 300 grams of lean meat, ginger two.
Accessories:
Method: (a) dry abalone slices softened with water, soaked for about an hour. (b) When buying horned conch, ask the seller to knock off the shell and cut off the tail. (C) the conch meat with a little salt rubbing, wash. (d) When buying quail, ask the seller to cut off the internal organs, cut off the legs and wash them. (E) the appropriate amount of water boiling, put down a piece of ginger, abalone slices, snails, quail, lean meat into the boil for five minutes, pick up and wash. (F) twelve cups of water or the appropriate amount of water into the pot boil roll, into the abalone slices, quail, horn snails, lean meat, ginger a boil roll, slow boil three and a half hours, under the salt to taste.
Features: Abalone nourishes the yin, nourishes the skin and improves eyesight. Horn snails nourish yin and eyesight. Crane Crow nourishes the five viscera, nourishes the vital energy and strengthens the muscles and bones.
Oyster King Jade Abalone Foo
Cuisine
Dish Flavor Salty Fresh Fresh Aroma
Involved Ingredients Fish Vegetables
Features
Konjac Roast Duck is made of konjac and duck roasted. The finished dish is red in color, the konjac is soft and delicate, the duck meat is fat and crispy, the taste is salty with freshness, spicy and fragrant.
Konjac, because of its toxicity, must first be boiled in lime water before eating. Poisoning and then become a gourmet raw materials, is the Sichuan people of China's food a major contribution. And it is made of konjac roast duck, is the konjac dish in the fine.
Raw materials
South Africa, Australia, dried abalone (2-5 heads) 1, vegetable gall bladder or vegetable heart 6 two, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch
Seasoning
1) stir-fried seasonal vegetables juice: two tablespoons of stock, half a teaspoon of salt, a little wine
2) abalone juice: six ounces of stock, oyster sauce, one tablespoon
Making process
This is the first time that we use this dish.
1) choose to boil the ripe abalone a sliced (boil the ripe abalone practice with the "oyster king abalone")
2) vegetable gall blanch or vegetable heart, blanch and drain. Heat a tablespoon of oil, vegetable gall or vegetable heart into the fried until just cooked, the next juice, stir-fried on the plate.
3) Red-hot wok, add a tablespoon of oil, Zanjiu and add the sauce, add abalone, sauce rolled buried gravy, on the surface of the vegetables.
American ginseng abalone sashimi soup
Main ingredient: American ginseng 20 grams of sliced, dried abalone 60 grams of slices, a sashimi weighing about 380 grams, 300 grams of pork, red dates, 10 pitted, a piece of ginger.
Accessories: Seasoning: salt to taste.
Method: (a) American ginseng, red dates washed. (B) dry abalone slices with water soaked for about an hour. (C) the appropriate amount of water boiling, put down a piece of ginger, under the dry abalone slices, pig show five minutes to cook up and wash. (d) Wash and dry the raw fish. (E) Heat a wok, add 1 tablespoon of oil and fry the raw fish until both sides are light brown. (F) Add 12 cups of water or an appropriate amount of water into the pot and bring to a boil. Add the raw fish, American ginseng, pork gristle, dried abalone slices and red dates and bring to a boil, simmer for three and a half hours, season with salt.
Features: American ginseng is good for blood, spleen and lungs. Fish raw muscle stream skin. Abalone nourishes and moistens the dryness, brightens the eyes. Red dates nourish the spleen and stomach, benefit the vital energy and promote the production of fluids.
Oyster king abalone (original only)
Cuisine
Dish flavor fresh aroma
Involved ingredients fish Chicken
Features
Konjac Roasted Duck is made of konjac and duck roasted. The finished dish is red in color, the konjac is soft and delicate, the duck meat is fat and crispy, the taste is salty with freshness, spicy and fragrant.
Konjac, because of its toxicity, must first be boiled in lime water before eating. Poisoning and then become a gourmet raw materials, is the Sichuan people of China's food a major contribution. And it is made of konjac roast duck, is the konjac dish in the fine.
Raw materials
South Africa, Australia, the Middle East or Japan dried abalone (8-10 head or 12-15 head) 1 catty, brisket 2 catty, old chicken (chopped large pieces) 1-2, onion (sliced) 1-2, red onion (patted) 2 two, two broth, a bamboo mat
Seasoning:
Oyster sauce 2 tablespoons, 2 teaspoons of wine, a little soy sauce
2) Prepare a thick-bottomed wok, put down the bamboo mat, then put down the dried abalone, chicken and pork belly in turn.
3) Heat a wok with oil, sauté the onions and scallions, drop in the oyster sauce and the two soup stocks, bring to a boil over high heat, eddy the wine and then pour it into the wok.
4) Simmer all the ingredients for 8-9 hours (make sure the soup is soaked to the brim with abalone noodles, and don't take the lid off the pot while it is simmering). If the abalone is not smooth enough, simmer again until the abalone is smooth. To test whether the abalone is smooth, insert a toothpick into the abalone, if it is easy to insert, the abalone is smooth enough.
5) Dump out the baked ingredients, pick out the abalone and put it on a plate; strain the soup back into the wok, add a little cornstarch to thicken the sauce, and then add a little dark soy sauce to correct the color. Finally, pour the gravy over the abalone and serve.
2. Put the shark's fins into cool water and boil them in a bowl.
3: When the oil in the casserole is 80% hot, add shredded scallions, ginger, chicken broth and seasonings, then boil and pour into the bowl of shark's fins, then steam over high heat until it is 80% rotten.
4, with shredded scallions, ginger, choking the pot, put the broth, seasonings and shark's fins, boiled and poured into the casserole dish, transferred to a gentle fire stew for 20 minutes, put the oil on the heart of the vegetable can be.
Scrambled Eggs with Shark's Fin in Roses
6 eggs, 100 grams of hairy shark's fins, 5 roses, 2 cucumbers, 3 tomatoes, 8 grams of salt, 20 grams of soybean oil, 5 grams of white pepper and 10 grams of scallions.
, eggs into a bowl and stir well, rose flowers, wash, put into the eggs, add salt, white pepper. 2, shark's fins torn by hand, put into the eggs with chopsticks and stir well. 3, frying pan on the fire add oil, burn to eight mature add eggs scrambled can be.
4, cucumber, tomatoes around the edge can be.
Saffron ginseng steamed shark's fin
Recipe: 6 grams of saffron ginseng 6 grams of peach kernel 3 grams of chuanxiong 4 grams of shark's fin 50 grams of vegetables 100 grams of ham 50 grams of Shaojiu 10 grams of scallions 10 grams of ginger 5 grams of salt 5 grams
Production: 1. saffron, ginseng, peach kernel, chuanxiong were washed, put into the steamer cup, add 50 milliliters of water, steam for 1 hour, remove the dregs, leaving the liquid medicine. To be used.
2. Shark's fins hair through, torn into silk. Ham slices, vegetable gall bladder washed, cut 4 cm long section, ginger pat loose, green onion cut into sections.
3. The medicine juice, shark's fin, Shaoxing wine, ginger, green onion, salt, vegetable gall bladder, ham meat with the steam cup, and then add 100 ml of chicken broth.
4. Steam the cup in a steamer basket, the atmosphere with the fire steam 30 minutes into.
Eating method: 2 times a day, each time to take 1/2, a day to serve, with meals or single service
Braised shark's fin
Main ingredients: 1000 grams of shark's fins, 200 grams of water hoof tendons, 15 grams of water flour gravy
Seasoning: 10 grams of salt, 10 grams of cooking wine, 5 grams of soy sauce, 1.5 grams of monosodium glutamate (MSG), 125 grams of soybean oil, 300 grams of white broth
1, will be initially processed shark's fin torn into batches, hoof tendon sliced open, chopped through the knife cut into Buddha's hand, respectively, in the open soup to kill a little bit, drain the water.
2, the pot on a high flame, add 50 grams of oil, oil hot, add white soup, put the hoof tendons, slightly add some salt water, cooking wine, soy sauce, monosodium glutamate and broth firing. To the dish to taste, hooked into the running water gravy, served in a bowl.
3, the pot brush, and then put on the fire, add 75 grams of oil, oil hot, add white soup, into the shark's fin, will be under the rest of the salt water, cooking wine, soy sauce, monosodium glutamate and white soup to join together, the soup boiled, hooked into the running gravy, to be thickened, sheng in the burned hoof tendon.
Scallop and shark's fin
Raw materials
300 grams of shark's fin, 300 grams of dried scallops, 100 grams of red and green cherries, ham slices,
Method
The shark's fin is blanched with boiled water, and then chicken broth to taste, and then take out of the bowl, the top of the ham, pork knuckles, chicken, duck pieces, decanting the original juice, turn the buckle in the center of the plate.
Dried scallops under the chicken broth blanch a little fished out, with red and green cherries, yards around the shark's fins, the original juice filtered off the impurities boil, hook thin owed to pour on the shark's fins that is.
Coconut cup stewed abalone shark's fin
Palm bead bamboo fungus shark's fin
Tianma chicken pot shark's fin
Crab bucket shark's fin
Fish mousse shark's fin
Crystal shark's fin
Shark's fin old chicken pot
Main ingredient: 1 old hen, shark's fin dry 150 grams, a pig's feet, pork rinds 500 grams, 100 grams of shredded ham.
Accessories: 10g of salt, 10ml each of soy sauce and sesame oil, 100ml of chicken fat, 100ml of cooking wine, 3g of pepper, 15g each of coriander, ginger and green onion.
Method: 1. Shark's fins soaked and washed to remove impurities. Add ginger, green onions, cooking wine in boiling water, shark fins blanch, drained, put into a bag and tied. 2. hen slaughtered and cleaned, remove viscera, feet and claws and tail shame, and pig feet, pig skin together with boiling water to fly away from the blood and filth. 3. With bamboo product pad pot bottom, put down the old hen, pork skin, pig feet, shark's fin, ginger, coriander head section, add the right amount of boiling water, with the fire pot 5 to 6 hours, until the shark's fins are cooked and soft so far. 4. Fish up the shark's fin, remove the old hen, pig's feet, pig skin. Strain the original juice to remove impurities, put the shark's fin, add salt, soy sauce and chicken oil, and thicken the soup with starch. 5. Season with sesame oil, pepper, shredded ham and cilantro, ready to eat.
Stewed Shark's Fin
Ingredients:
Marinated Yellow Shark's Fin>>1750g Duck>>>750g Old Mother Hen>>>3000g Sugar>>>15g Dried Scallop>>>245g Shaoxing Wine>>25g Cooked Ham>>>250 g Shallot>>250 g Fine salt>>15 g Ginger>>50 g
Method of production:
1. Place the shark's fins neatly on the bamboo grates.
2. Soak the dried scallops in warm water, remove the hard tendons on the sides with a knife, wash off the surface sediment, put them in a bowl, add the right amount of water, steam them through in a cage, take them out and leave them for use.
3. 5 grams of ham meat cut into fine powder, to be used; 45 grams of ham meat cut into thin slices, to be used.
4. two hens, a duck slaughtered depilated, split by the back, pull out the viscera, wash the blood with water, to be used.
5. The chicken fins with bamboo grates into the pot, the cleaned chicken and duck on the other prepared bamboo grates, and then pressed on the top of the fins, the scallions and ginger slices are also placed in the pot, injected into the pot of water, boiled over high heat, decanting the water, remove the scallions and ginger slices, in order to remove the smell of blood.
6. Inject 4000 grams of water into the pot, put 45 grams of ham meat slices and steamed dried scallops, cook over high heat for 15 minutes, skim the foam, and then simmer over low heat to lean on the fire for about 6 hours. At this time, the fire, the first chicken, duck, ham, dried scallops pick out, pick the net chicken, duck crumbs, take out the shark's fin (along with the bamboo grates).
7. Stewing fire by the shark's fin of thick sweat into the stir frying pot, hot, and then the shark's fin (along with the bamboo grates) into the stir frying pot, cook for about an hour. Then add the broth and dried scallop soup, boil with fire, put chicken oil, sugar, salt, stew for 2~3 minutes, make it taste, take out and put it in a flat plate, turn the shark's fins in another plate; put the pot of shark's fin thick soup into a small amount of water starch, collect the thick juice. At this time, pour the thick method on top of the shark's fins, sprinkle with chopped ham, that is done.
Note:
1. Choose the whole yellow shark's fins.
2. Repeatedly out of the water water fishy flavor.
3. Simmer on low heat, usually 6 to 7 hours. One is the flavor, the second is the shark's fin soft and not scattered.
4. The water should be added to the full once, and it is not appropriate to add water and soup in the middle. Due to the stewing fire rely on a long time, the last seasoning
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Dry roasted shark's fin
Inputs: dry shark's fin (500 grams), chicken broth (appropriate amount), lard (125 grams), wet diamond powder (32. 5 grams), monosodium glutamate (4 grams), sugar (3 grams), chopped green onion (7. 5 grams), ginger (7. 5 grams), yellow wine (7. 5 grams), chicken oil (7. 5 grams), chicken broth, chicken oil (7. 5 grams), chicken oil (7. 5 grams). (7.5 grams), chicken oil (7.5 grams), soy sauce (4 grams), salt (4 grams), pepper (a little)
Method: First, dry shark's fins with water, put on a small fire stewed for four hours to pick up, wipe off the sand on the surface of the fin, and then submerged in boiling water, stewed four hours on a civilian fire, the fins can be hair through, fish out to remove the bones into the pot of high-fire, and then add water (no more than the shark's fins), onions and ginger, wine, stewed through the cultural fire, the original soup Pour out, so that even for four or five times, the shark's fin fishy odor can be removed from the net. Then use gauze to wrap the shark's fins, put in chicken soup stew (chicken soup should be no more than the shark's fins). Second, take away the package, still put the shark's fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, onion, ginger, lard, pepper and other seasoning, and finally under the diamond
Powder, burned to the juice is dry, and then drop a little chicken oil that is good. Taste fresh and crisp, quite expensive, has always been listed as one of the delicacies.
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Shark's fin in casserole
Raw materials:
500 grams of shark's fin in buffalo, 25 grams of ham, 20 grams of sliced yucca, 20 grams of shiitake mushrooms, 15 grams of cabbage, 1,000 grams of chicken broth, 150 grams of broth
Practice:
Ham and yucca are cut into slices, and the shiitake mushrooms are torn into small pieces. Shark's fins in cool water with a slight fire into a bowl. When the oil in the casserole is 80% hot, put the shredded green onion, ginger, and then put the chicken broth and seasoning
, boil and pour into the bowl of shark's fins, and then steam with a high fire until it is 80% rotten. Choke the pot with shredded green onion and ginger, put the broth, seasoning and shark's fins, boil and pour into the casserole, move to a slight fire and simmer for 20 minutes, put on the greens on the heart can be.
Dried scallop soup
-Ingredients:
〖Main ingredient〗: 6 dried scallops, 30g of vermicelli
〖Auxiliary ingredients〗: onion, carrots 1/2 each
〖Seasoning/marinade〗: 10g of wine, salt, pepper
-Specialties: soup is fresh and light in flavor.
-Operation:
(1) Soak the shellfish in warm water, and put the soaked juice aside.
(2) Soak the vermicelli in the same way and cut into 10 cm lengths.
(3) Cut shallots, carrots into 4 to 5 centimeter long julienne.
(4) Blanch 10 green peas in boiling water and cut into julienne strips.
(5) Sauté the ingredients of Ingredient 3 in 15g of cooking oil, then add the shellfish. Add 1000cc of the sauce from "Method 1", bring to a boil, then add 10g of wine, salt and pepper, and the vermicelli from "Method 2". When the vermicelli are cooked, sprinkle with the ingredients of "Method 4".
Dried scallop soup
-Ingredients:
〖Main ingredient〗: 6 dried scallops, 30g of vermicelli
〖Auxiliary ingredients〗: onion, carrot 1/2 each
〖Seasoning/marinade〗: 10g of wine, salt, pepper
-Specialties: the soup is fresh and light in flavor.
-Operation:
(1) Soak the shellfish in warm water, and put the soaked juice aside.
(2) Soak the vermicelli in the same way and cut into 10 cm lengths.
(3) Cut shallots, carrots into 4 to 5 centimeter long julienne.
(4) Blanch 10 green peas in boiling water and cut into julienne strips.
(5) Sauté the ingredients of Ingredient 3 in 15g of cooking oil, then add the shellfish. Add 1000cc of the sauce from "Method 1", bring to a boil, then add 10g of wine, salt and pepper, and the vermicelli from "Method 2". When the vermicelli are cooked, sprinkle with the ingredients of "Method 4".
Dried scallop soup
-Ingredients:
〖Main ingredient〗: 6 dried scallops, 30g of vermicelli
〖Auxiliary ingredients〗: onion, carrot 1/2 each
〖Seasoning/marinade〗: 10g of wine, salt, pepper
-Specialties: the soup is fresh and light in flavor.
-Operation:
(1) Soak the shellfish in warm water, and put the soaked juice aside.
(2) Soak the vermicelli in the same way and cut into 10 cm lengths.
(3) Cut shallots, carrots into 4 to 5 centimeter long julienne.
(4) Blanch 10 green peas in boiling water and cut into julienne strips.
(5) Sauté the ingredients of Ingredient 3 in 15g of cooking oil, then add the shellfish. Add 1000cc of the sauce from "Method 1", bring to a boil, then add 10g of wine, salt and pepper, and the vermicelli from "Method 2". When the vermicelli are cooked, sprinkle with the ingredients of "Direction 4". How to make dried scallop soup
-Ingredients:
〖Main ingredient〗: 6 dried scallops, 30g of vermicelli
Supplementary ingredient〗: onion, caraway 1/2 each
Seasoning/marinade〗: 10g of wine, salt and pepper
-Features: soup is fresh and light in flavor.
-Operation:
(1) Soak the shellfish in warm water, and put the soaked juice aside.
(2) Soak the vermicelli in the same way and cut into 10 cm lengths.
(3) Cut shallots, carrots into 4 to 5 centimeter long julienne strips.
(4) Blanch 10 green peas in boiling water and cut into julienne strips.
(5) Sauté the ingredients of Ingredient 3 in 15g of cooking oil, then add the shellfish. Add 1000cc of the sauce from "Method 1", bring to a boil, then add 10g of wine, salt and pepper, and the vermicelli from "Method 2". When the vermicelli are cooked, sprinkle with the ingredients of "Direction 4". How to make dried scallop soup
-Ingredients:
〖Main ingredient〗: 6 dried scallops, 30g of vermicelli
Supplementary ingredient〗: onion, caraway 1/2 each
Seasoning/marinade〗: 10g of wine, salt and pepper
-Features: soup is fresh and light in flavor.
-Operation:
(1) Soak the shellfish in warm water, and put the soaked juice aside.
(2) Soak the vermicelli in the same way and cut into 10 cm lengths.
(3) Cut shallots, carrots into 4 to 5 centimeter long julienne strips.
(4) Blanch 10 green peas in boiling water and cut into julienne strips.
(5) Sauté the ingredients of Ingredient 3 in 15g of cooking oil, then add the shellfish. Add 1000cc of the sauce from "Method 1", bring to a boil, then add 10g of wine, salt and pepper, and the vermicelli from "Method 2". When the vermicelli are cooked, sprinkle with the ingredients of "Method 4".
Dried scallop soup
-Ingredients:
〖Main ingredient〗: 6 dried scallops, 30g of vermicelli
〖Auxiliary ingredients〗: onion, carrot 1/2 each
〖Seasoning/marinade〗: 10g of wine, salt, pepper
-Specialties: the soup is fresh and light in flavor.
-Operation:
(1) Soak the shellfish in warm water, and put the soaked juice aside.
(2) Soak the vermicelli in the same way and cut into 10 cm lengths.
(3) Cut shallots, carrots into 4 to 5 centimeter long julienne strips.
(4) Blanch 10 green peas in boiling water and cut into julienne strips.
(5) Sauté the ingredients of Ingredient 3 in 15g of cooking oil, then add the shellfish. Add 1000cc of the sauce from "Method 1", bring to a boil, then add 10g of wine, salt and pepper, and the vermicelli from "Method 2". When the vermicelli are cooked, sprinkle with the ingredients of "Method 4".