Ingredients: 200 grams of dried scallops. 0/00g of prawn meat/kloc-,50g of fat pork, 25g of clean winter bamboo shoots and 35g of spinach heart. 0/2g of refined salt/kloc-,7.5g of monosodium glutamate and 30g of Shaoxing wine. 20g of onion ginger juice, 20g of egg white, 5g of sesame oil15g, and 20g of wet starch.

Practice:

Squeeze dry scallops and knead them into filaments. Cut ham, bamboo shoots and mushrooms into 2 cm long filaments, blanch them with boiling water, remove and control the water and mix them with dried Bess for later use. Chop prawn meat and fat pork into fine mud, and add egg white, clear soup, refined salt, monosodium glutamate and Shaoxing wine. Mix onion ginger juice and sesame oil into stuffing, then squeeze into balls with a diameter of 25 cm by hand, roll them on the mixed dried Bess evenly to form hydrangea, put them on a plate, steam them in a cage with high heat until tender, take them out, and decant the soup. Add clear soup, refined salt and Shaoxing wine to the wok. After the monosodium glutamate is boiled, skim off the floating foam, hook it with wet starch and pour sesame oil on the scallop balls. Wash the spinach heart, put peanut oil in the wok and heat it, then add the spinach heart and stir-fry, add refined salt and monosodium glutamate and stir-fry, pour sesame oil on it and put it around the dried scallop with hydrangea.

Dried scallop with hibiscus

Ingredients: Dried scallop 300g Shaoxing wine 7.5g egg white 8 refined salt 4.5g onion 8g misrefined10g ginger 3 slices white soup 250g fresh milk 200g.

Operation: 1. Put the scallops in a basin, add 5g of onion, ginger and Shaoxing wine, and 250g of clear water, steam them in a steamer for 30min, take them out, remove the steamed juice, and remove the onion and ginger.

2. Put the egg white in 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 the soup plate, steam it in the steamer for 5 minutes, and take it out. When the hibiscus noodles are hard, insert scallops neatly into the noodles, and then steam it in the steamer for 5 minutes.

3. Put the pot on a high fire, bring the broth to a boil, add salt 2, monosodium glutamate and Shaoxing wine, mix well, and pour it on the hibiscus scallops.

Scallop radish

Ingredients: scallop …12g, Shaoxing wine …15g, white radish … 500g, wet starch …10g, ham …10g, chicken soup … 300g, crystal sugar …1. Choose raw thin ham and cut it into pieces 2 cm wide and 5 cm long. Peel a small piece of radish, cut it into cylinders and make it into gear-shaped flowers, and then cut it into gear-shaped pieces with a thickness of 0.5 cm. 2. Put the wok on a strong fire, add cooked lard, and when it is 40% hot, add radish slices, fry until soft, and drain. 3. Take a bowl of 1 piece, put scallops in the middle of the bowl, and surround it with ham, then discharge radish slices into the soup bowl, add chicken soup, steamed scallop soup, rock sugar and refined salt, steam them in a cage for about 45 minutes, then take them out, first pour the original juice into the pot, then turn another soup plate over on the bowl and buckle it in the plate, and the original juice in the pot will be humidified and diluted to thicken. Note:1.The time for steaming scallops should be more than 1.5 hours. Hard scallops can be soaked in cold water for 3 to 4 hours. 2. The radish should be fresh and tidy. After peeling, the radish should be cut into a circular certificate column with a diameter of 2 cm. Be careful not to fry radish for too long. Flavor characteristics:1.scallops, scallops, scallops, scallops, scallops, scallops, scallops and scallops have a special flavor. Radish contains vitamin C and a certain amount of inorganic salts. Braised scallops and radishes complement each other. 2. This dish is a traditional stew in Huizhou, which is characterized by being light, dry and fresh, refreshing and helpful for digestion, and has the effect of sobering up in banquets.

Dried scallop seaweed

raw material

300g of scallop, 200g of Chinese cabbage, 50g of Nostoc flagelliforme, 5g of monosodium glutamate 1 g, 5g of refined salt and pepper, 0g of starch10g, 50g of stock100g, and 50g of oil.

make

Soak scallops in boiling water until soft, steam them in a steamer 1 hour, and discharge them neatly into a bowl; Cut Chinese cabbage into filaments, add oil, salt and monosodium glutamate, stir-fry until soft, drain water, put it in a bowl with scallops arranged, steam for 20 minutes, take it out and buckle it in a plate; Soak Nostoc flagelliforme until soft, cook it in stock, remove it and arrange it around scallops, thicken it with salt, pepper, stock and starch, and pour it on.

characteristic

Guangdong home-cooked dish. Steamed scallop, Nostoc flagelliforme and Chinese cabbage are the main ingredients. It is characterized by neat shape, colorful, thick juice and light taste.

Lettuce with scallop

Raw materials: 50g of scallop, tail branch of lettuce, 5g of onion/kloc-0, 5g of wet starch, 0g of broth/kloc-0, 00g of refined salt/kloc-0.

Practice 1, scallops are soaked in hot water first, then steamed in a pot with water 1 hour, then taken out and shredded for use; 2. After cleaning the lettuce tail, remove the miscellaneous leaves, boil it with half a pot of water, add the refined salt, blanch it, take it out and shower for later use; 3. Stir-fry the shallots, pour in 3 grams of broth, refined salt, and blanched lettuce and dried Bess. After boiling, thicken with wet starch.

Characteristic Lettuce-Lettuce contains many nutrients, such as protein, sugar, carotene, vitamin B 1, B2, C, calcium, phosphorus and iron. It has the functions of clearing away heat and resolving ... All lettuce recipes shellfish meat-fresh shellfish meat-has normal color and luster, no peculiar smell, smooth feeling by hand and good elasticity. Stale shellfish-color loss or dull ... all shellfish recipes ....

Dried scallop and winter melon soup

raw material

Wax gourd1000g, scallop 5 pieces of ginger 2 pieces, hot water 3 cups.

method of work

1, peel wax gourd, remove seeds and slice. Soak scallops in seasoning A for 4 hours and then take them out.

2. Add scallops, ginger slices and hot water into the container, cover it with 800w fire and heat it until it boils 1 min.

3. Add wax gourd and salt, cover with 800w fire and heat for 15 minutes.

Braised scallops are colorful.

raw material

Scallop 1 0g, towel gourd 20g, sweet red pepper 1 only, fresh ginseng16g, gastrodia elata10g, silver needle 20g, ginger 2g, salad oil 5g, salt 4g, monosodium glutamate 2g, sugar/kloc-2g.

method of work

Peel loofah, remove seeds and cut into strips, cut sweet red pepper into strips, slice fresh ginseng, cut gastrodia elata into small pieces, wash with silver needle, peel and slice ginger;

Wash scallops, add soup, Shaoxing wine and ginger slices, steam thoroughly in a steamer, and take out and pour out the original juice for later use;

Add oil to another pan, pour clear soup, boil over medium heat, add Gastrodia elata, fresh ginseng slices, towel gourd strips, sweet red pepper strips, silver needles and scallops, and soak them with salt, monosodium glutamate and white sugar.

Scallop and wax gourd

First, put the wax gourd and the soaked scallops in a pot and cook them together until soft. Then put the wax gourd on the plate.

Tear scallops into silk.

Pour the dried Bess into the wax gourd water, season, make a juice with cornstarch, add an egg white and make a delicious juice.

Pour the juice into the melon noodles and it's done. If you eat too much meat in winter, you might as well eat this dish to eliminate stagnation, which will help you lose weight.

Braised tofu with mushrooms and scallops

Ingredients: tofu

Accessories: water-soaked mushrooms, water-soaked yaozhu, egg white, milk, peas and ham slices.

Seasoning: salt, sesame oil, chicken essence, cooking wine, starch, chicken soup.

Cooking method:

1, put the egg white, tofu and milk into a vessel, mash them, add salt and chicken essence, stir well, pour them into a soup plate, steam them in a steamer for 15 minutes, take them out, and cut the steamed tofu into diamond squares with a knife;

2. Wash and steam Yaozhu in advance, add salt, chicken essence, ham slices, peas, mushroom slices and chicken soup into the pot, boil, skim off the floating foam, thicken with water starch and pour in sesame oil.

Features: bright color and delicious taste.

Scallop and Tofu Noodle Soup

Ingredients: South Tofu

Accessories: scallops and chicken soup.

Seasoning: salt, water starch

Cooking method:

Cut the south bean curd into filaments, put it into water, boil the chicken soup, pour in the shredded bean curd, add the scallops, add salt to taste after boiling, thicken the water starch and serve.

Features: The soup is delicious, tender and refreshing.

Dried scallop and shredded bean curd soup

Ingredients: south tofu, bacon

Accessories: two scallops and coriander.

Seasoning: ginger, onion, chicken essence, salt and cooking wine.

Cooking method:

1. Hair scallops and shred them. Shred bacon and soak onion and ginger in water.

2. Cut tofu into filaments and put them in cold water;

3. Pour a little oil in a pan, stir fry scallops, add broth, cooking wine, salt, chicken essence, onion and Jiang Shui, thicken after the water boils, then gently add shredded tofu and bacon and stir well. When cooked, take out the pan and put a few parsley leaves.

Features: exquisite appearance, fresh and smooth taste.