Soak scallops in clear water for about 15 minutes to make them naturally soften after absorbing water. Wash scallops gently by hand, and at the same time remove the old tendons on the corners of the scallops. Be sure to wash them clean and pay attention to removing all the sediment. You can finish foaming.

Second, the practice

1, scallop soaked in water for 8 hours.

2. Soak the vermicelli in hot water for 5 minutes until it is soft.

3. Prepare seasonings: garlic, chopped green onion and diced red pepper.

4. Stir-fry garlic in oil until golden brown.

5. Put vermicelli and scallop meat on the scallop, add a spoonful of garlic and a little diced red pepper, and steam in a steamer for 5 minutes (start counting after the water boils).

6, the pot is served, and a little chopped green onion can be put.

Extended data:

1, preserved egg scallop porridge

Ingredients: rice 1 00g, dried scallop 50g, preserved egg 1 piece, chopped green onion 1 spoon, shredded red pepper1spoon, salt, chicken essence 2g each, a little pepper and sesame oil.

Practice: Wash rice, soak for about 30 minutes, and add water to cook for 40 minutes. Wash and soak scallops until soft, put them in porridge and cook for 10 minute. Cut preserved eggs into crescent shapes and mince onions. Put the preserved eggs into the cooked porridge, cook for another 5 minutes, season with salt, and sprinkle with chopped green onion and shredded red pepper.

2, hibiscus scallops

Ingredients: 300g of scallop, 4.5g of salt, 8g of monosodium glutamate10g, 8g of onion, 3 slices of ginger, 7.5g of cooking wine, 8 egg whites, 250g of stock and 200g of fresh milk.

Practice: put the scallops in a pot, add onions, ginger, Shaoxing wine and clear water, steam them in a cage for 30 minutes, remove the juice, and remove the onions and ginger. Put the egg white in a bowl, break it up in a certain direction, add a proper amount of salt, monosodium glutamate and milk, mix well, pour it into a soup plate, put it in a cage and steam it on medium heat for 5 minutes, then take it out. Before the hibiscus noodles are hard, insert the scallops neatly into the noodles, and then steam it in a cage for 5 minutes. Put the pot on high heat, add broth to boil, add salt, monosodium glutamate and Shaoxing wine, mix well, and pour it on the hibiscus scallop.

3. Dictyophora and scallop soup

Ingredients: 50 grams of dictyophora indusiata, 80 grams of Pleurotus eryngii, 25 grams of scallops, 5-6 black fungus, 1 tablespoon of miso, and proper amount of water and salt.

Practice: soak scallops in cold water for 10 minute, remove the stems and tear small pieces of auricularia auricula after soaking, soak dictyophora in warm salt water for 20 minutes, and cut Pleurotus eryngii into diced pieces after washing; In the process of soaking Dictyophora dictyophora, change the water for 2-3 times, and squeeze carefully at the same time, and cut off the net of the tail and the head fan, leaving only the white mushroom body in the middle.

Drain water in the pot, pour diced Pleurotus eryngii, Auricularia auricula and soaked scallops into the pot and boil, add miso sauce, stir in the soup and boil, and turn down the heat until miso is completely dissolved in the soup; Pour the treated Dictyophora into the soup, turn to low heat and cook for 10 minutes, then turn off the heat and drink.

References:

Baidu encyclopedia-scallop