How to eat scallops

Dried scallops are the dried products of scallops, also known as Yao Zhu. They are made from the adductor muscles of scallops after drying. Their taste, color, shape and Sea cucumbers and abalone are comparable, and scallops are rich in sodium glutamate and taste extremely fresh. The ancients said: "Three days after eating, I still feel that chicken and shrimp are boring." It can be seen that the deliciousness of scallops is extraordinary.

Dried scallops are rich in protein, carbohydrates, riboflavin, vitamin A and various nutrients such as calcium, phosphorus, iron, potassium, magnesium and selenium. The protein content is as high as 61.8, which is the highest protein content in chicken, beef, fresh meat and so on. 3 times as much as prawns. The mineral content is much higher than that of shark's fin and bird's nest. Scallops are mild in nature, sweet and salty in taste. They have the functions of nourishing yin, nourishing the kidneys, and regulating the stomach. They can treat dizziness, dry throat, thirst, constipation, hemoptysis, and weakness of the spleen and stomach. Regular consumption can help lower blood pressure, lower cholesterol, Tonic for fitness. According to records, scallops also have the effects of anti-cancer, softening blood vessels, and preventing arteriosclerosis.

However, excessive consumption will affect the digestive function of the gastrointestinal tract, causing food to accumulate and become difficult to digest and absorb. Scallops are high in protein and eating too much of them may cause skin rashes. The sodium glutamate contained in scallops is the main component of MSG. It can be decomposed into glutamic acid and tyrosine. Under the action of intestinal bacteria, it is converted into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells. Therefore, Be sure to consume it in moderation.

Dried scallops should be kept in the refrigerator and stored away from moisture, heat, sunlight, and insect bites.

There are many dishes using scallops as raw materials, and the techniques of "stewing", "stewing" and "soup" are the most common. Before cooking, scallops should be soaked in warm water to let them rise, or add a small amount of water with rice wine, ginger, Steam the green onions in water until soft, then cook them into dishes. To make these dishes, the thickened scallops are usually shredded or crushed and then mixed with other ingredients

Steps for thickened scallops:

1. Soak the scallops in water Allow it to absorb water and soften naturally for about 15 minutes.

2. Gently wash the scallops with your hands and remove the old tendons on the corners of the scallops. Be sure to wash it well and watch out for sand.

3. Put the washed scallops into a large porcelain bowl, add appropriate amount of ginger slices, green onion segments, Huadiao wine and water. The amount of water should be slightly less than that of scallops.

4. Bring the steamer to a boil, then add the scallops and steam over high heat for 30 minutes.

Another way to soak scallops:

1. Put the scallops in a bowl, add water, and soak the scallops completely. Cover with plastic wrap and steam over high heat, being careful not to evaporate the soup.

2. Although the steaming time varies depending on the size of the scallops, generally speaking, steaming for one hour is the standard. Some dishes need to be steamed longer to taste the flavor of the soup. There is no need to add wine or seasonings when steaming.

3. Leave the steamed scallops like this for a day, so that the essence of the soup can be soaked out. Because the soup is clear, it is also very delicious when used as soup.

The following are dishes with scallops as the main ingredient:

1. Scallops and radish

Cut the best radish into cubes and stir-fry it in a pot. Add scallops, simmer over low heat until cooked (don't add salt first, the scallops have a salty taste), add pepper and a little MSG, and that's it.

2. Scallops and scrambled eggs

Put the scallops in the beaten egg liquid and fry over high heat until cooked.

3. Shrimp and scallops

Ingredients: 100 grams of shrimps, 50 grams of scallops;

Accessories: 2 grams of lettuce, 3 grams of carrots, 15 grams of green onions, 100 ml chicken soup, 30 g cooking wine, 1 g refined salt, 2.5 g MSG, 25 g wet starch, 10 g sesame oil, 250 g peanut oil (actual consumption 30 g)

Preparation method: ① Wash the scallops, Soak, remove the hard dices, put into a bowl, add 15 grams of cooking wine and 150 ml of water, to the extent that the scallops are covered, put into a steamer, steam over high heat and set aside;

② Then Heat the wok, grease the pan with oil, pour in the peanut oil, heat until it is 30% hot, cool it slightly, add the shrimps, scatter them with chopsticks, fry until they turn white, immediately pour into a colander to control the oil;

③ Leave 10 grams of base oil in the wok, add scallions and sugar and stir-fry until fragrant. Add 15 grams of cooking wine, salt, chicken stock and steamed scallop stock. After the soup boils, remove the scallions and add Add scallops and MSG, thicken the sauce with wet starch, pour in the shrimp, and when the sauce boils, add shredded lettuce and carrots, drizzle with sesame oil, remove from the pan and serve on a plate.

Features: bright and beautiful, shrimps are smooth and tender, scallops are refreshing

4. Scallops and wolfberry heads

Main ingredients: 50 grams of scallops and 250 grams of wolfberry heads.

Accessories: 5 grams of onion knots, 5 grams of ginger slices, 25 grams of Shaoxing wine, 2 grams of refined salt, 12 pieces of pepper, 50 grams of peanut oil.

Preparation method: ① Wash the scallops and put them into a bowl, add green onion knots, ginger slices, Shaoxing wine and a little water, steam them in a basket for about 1 hour, take them out, and pick out the green onions and ginger in the bowl. , decan the original soup into the soup plate, then knead the scallops into thin strips, and set aside for later use;

② Wash the wolfberry heads, blanch them in a boiling water pot, remove and drain, coarsely Cut it and put it into the original scallop soup plate, add refined salt and mix well;

③Put the wok on the fire, heat the peanut oil, add the peppercorns and fry them until they are fragrant, then take out the peppercorns and heat them Pour the oil on the wolfberry heads, then add the dried beets and mix well.

5. Steamed Grilled Three-Shred Scallops

Ingredients: 200 grams of steamed scallops, 100 grams each of winter bamboo shoots, steamed mushrooms, and ham;

Accessories: 12 grams of refined salt, 30 grams of Shaoxing wine, 10 grams of soy sauce, 7.5 grams of MSG, 10 grams each of onion and ginger, 300 grams of clear soup, 15 grams of sesame oil, 25 grams of wet starch, 10 grams of chicken fat, and 100 grams of lard.

② Add a small amount of lard to the wok, heat it up to 70% over high heat (about 154℃), add green onions and ginger and stir-fry briefly; add shredded bamboo shoots, shredded mushrooms and shredded ham, stir-fry; add Add refined salt, Shaoxing wine, soy sauce, monosodium glutamate, and clear soup. After boiling, thicken the soup. Drizzle with sesame oil. Put it into a scallop bowl and press it flat. Steam it in a cage for 10 minutes. Take it out and put it into a large disc;

③Add clear soup, refined salt, monosodium glutamate, and Shaoxing wine into the wok. After boiling, thicken with wet starch, pour chicken oil on the scallops, and serve.

Features: beautiful appearance and color. It is pleasing to the eye, tastes fresh and tender, and has original flavor.

6. Grilled fish maw with scallops

Ingredients: 250 grams of fried fish maw, 25 grams of cooked scallops, and 250 grams of vase;

Accessories: 2 grams of ginger slices, 3 grams of green onions, 8 grams of salt, 7 grams of MSG, 3 grams of sugar, 250 grams of clear soup, 100 grams of raw oil, 15 grams of wet starch, 1 gram of sesame oil. p>

Preparation method: ① Wash the fish maw and cut it into pieces, add ginger, green onion and clear soup to the pot and simmer until the flavor is absorbed, absorb the water; crush the scallops with a knife and set aside;

② Add oil to the pot, add vases, add salt, monosodium glutamate, and sugar and stir-fry until cooked, place on a plate, and top with the simmered fish maw;

③Put clear soup and scallops into the pot, season with wet starch Thicken the soup, drizzle with sesame oil, and pour it over the fish maw.

Features: Bright color and crispy fish maw.

7. Garlic scallops

Ingredients: 150 grams of scallops, 300 grams of chicken broth, 125 grams of garlic;

Accessories: 10 grams of ginger, Sichuan salt 2 grams, 5 grams of green onion, 2 grams of MSG, 3 grams of sesame oil, 10 grams of Shaoxing wine, 200 grams of lard oil, and 20 grams of wet starch.

Preparation method: ① Wash the scallops, add 100 grams of chicken broth and 5 grams of Shaoxing wine in a bowl, steam them in a basket; peel and wash the single head of garlic, and add 50% hot pork Fry in the oil pan, take it out, put it into a bowl and steam the fertilizer; pat the ginger and green onion into pieces;

②Put the wok on a high fire, add 20 grams of pork oil and cook until it is 50% Heat, stir-fry ginger and green onions until fragrant, add chicken stock and bring to a boil. Remove the ginger and green onions, add scallops and garlic, add Sichuan salt and Shaoxing wine and cook for a while. Remove the garlic and put it on the outer edge of the dish. ; Put MSG and wet starch in the pot to form a thin gravy, pour in sesame oil, remove from the pot and transfer to a plate. Serve.

Key points of the process: ① Dried scallops are mainly produced in the Bohai Bay, and those produced in Yantai are the best. The top quality ones are red and yellow in color, large and neat without being broken into pieces, dry and free of impurities, and have a strong aroma of scallops. Dried scallops are precious and expensive, so they should be stored away from moisture, heat, sunlight and insects.

② Swell the scallops: remove the tendons from the scallops, wash the dust, soak in cold water for 2 hours, add cooking wine and steam until soft, take out and let cool, knead in the original water, take out and put into another container . Purify the raw water to remove sand and pour it into the scallops for soaking. Use the same raw water when using. You can keep it in the refrigerator when not in use.

8. Scallops with double ginseng

Main ingredients: 7 scallops (40g), 600g radish, 150g carrots;

Accessory ingredients: Soak the scallops in 150CC of soup and water, 150CC of chicken stock, two tablespoons of Shaoxing wine, 2/3 tablespoons of salt, half a tablespoon of sugar, a little pepper, an appropriate amount of green onions, and two tablespoons of starch.

Preparation method: ① Wipe the scallops clean with a dry cloth. Pour two cups of water into the pot, soak the clams in it, steam over high heat, pour out the steamed soup and set aside. Cut the carrots and radishes into small pieces, and cut the green onions into 3CM lengths;

②Put the steamed soup out and set aside. Boil radish and carrots in boiling water for about 20 minutes, remove them with a strainer, and drain the water;

③Put all the seasonings into the pot and heat;

④Mix the scallops with the ingredients in ② and the seasonings in ③ into a bowl, then place the bowl in the steamer, cover the lid, and steam for about an hour;

⑤Place the steamed scallops Put it into the pot, increase the heat over low heat, add salt and pepper to taste, thicken the starch with water, and finally sprinkle with green onions.

9. Hibiscus scallops

Ingredients: 300 grams of scallops;

Accessories: 7.5 grams of Shaoxing wine, 8 egg whites, 4.5 grams of refined salt, 8 grams of green onions, 10 grams of sesame, 3 slices of ginger, 250 grams of white soup, and 200 grams of fresh milk.

Preparation method: ①Put the dried scallops into a basin, add scallions, ginger, 5 grams of Shaoxing wine, and 250 grams of water, steam them in a basket over high heat for 30 minutes, take them out, decant the steaming juice, and pick out the scallops. Remove the onions and ginger;

②Put the egg whites in a bowl, beat them in a certain direction, add 2.5 grams of refined salt, 7.5 grams of MSG, and milk and mix thoroughly, pour into the soup plate, put it on the basket and steam over medium heat for 5 seconds Take it out after 10 minutes, wait until the hibiscus noodles are hard, insert the scallops neatly on the noodles, steam them in a basket for 5 minutes and take them out;

③Put the pot on a high heat, add the stock and bring to a boil, add 2 spoons of refined salt, Mix monosodium glutamate and Shaoxing wine thoroughly, pour on hibiscus scallops and serve.

10. Scallops and Nostoc

Main ingredients: 300g scallops, 200g Chinese cabbage, 50g Nostoc;

Accessories: 1g MSG, refined salt , 5 grams each of pepper, 10 grams of starch, 100 grams of stock, and 50 grams of oil.

Preparation method: ① Soak the scallops in boiling water until soft, transfer to a steamer and steam for 1 hour, then neatly place them into a bowl; ② Cut the Chinese cabbage into thin strips, stir-fry with oil, refined salt and MSG until soft, and drain the water. Put it into the bowl with the scallops lined up, steam for 20 minutes, take it out and put it on the plate;

③ Soak the Nostoc cabbage until soft and cook it in the broth. When it is fragrant, take it out and arrange it around the scallops. Add salt and pepper. Add powder, stock and starch to thicken the soup, then pour it over.

Features: Cantonese home cooking.

It is steamed and stewed with steamed scallops, nostoc, and Chinese cabbage as the main ingredients. It is characterized by neat shapes, colorful dishes, thick soup and light taste.

11. Chicken minced scallops

Ingredients: 150 grams of large scallops, 150 grams of chicken breast, 100 grams of egg white;

Accessories: cooked large oil 150 grams, 25 grams of cooking wine, 5 grams of MSG, 3 grams of salt, 50 grams of wet starch, and 800 grams of chicken broth.

Preparation method: ① Peel off the old meat of the scallops, wash them in a bowl, add cooking wine, green onions, ginger and an appropriate amount of water, steam them in a drawer and then mash them; remove the tendons from the chicken breasts and chop them Put the puree into a bowl, add cooking wine, egg white, wet starch, salt, MSG, and appropriate amount of water, stir well, and mix into minced chicken;

② Heat the frying spoon, add chicken soup, cooking wine, and salt , MSG, scallops and steamed scallop soup, boil and thicken with wet starch, then pour the prepared chicken mince into a spoon and mix well. When the chicken mince becomes thick, add large oil and mix well, then put it into a bowl It's done.

Features: Milky white color, tender and delicious.

12. Hydrangea scallops

Ingredients: 200 grams of scallops, 100 grams of prawn meat, 50 grams of fatty pork, 25 grams of clean winter bamboo shoots, 25 grams of mushrooms, 35 grams of spinach heart grams;

Accessories: 12 grams of refined salt, 7.5 grams of MSG, 30 grams of Shaoxing wine, 20 grams of green onion and ginger juice, 25 grams of egg white, 15 grams of sesame oil, and 25 grams of wet starch.

Preparation method: ① Squeeze out the water from the scallops and roll them into filaments. Cut the ham, winter bamboo shoots and mushrooms into 2 cm long filaments. Blanch them in boiling water and remove the water and dried scallops. Mix together and set aside; ② Chop the prawns and fatty pork into a fine paste, add egg white, clear soup, refined salt, monosodium glutamate, Shaoxing wine, green onion and ginger juice, and sesame oil, mix well to form a filling, and then squeeze it into a shape with a diameter of 25 cm by hand. Place the meatballs on the mixed dried beetroot and roll them evenly into a hydrangea shape. Place them on a plate, steam them over high heat until tender and cooked, take them out, and decant the soup;

③ Add to the wok After boiling the clear soup, refined salt, Shaoxing wine and MSG, skim off the floating foam, thicken it with wet starch to form a gravy, add sesame oil and pour it on the scallop balls; wash the spinach hearts, put peanut oil in the wok and heat it up, then add the spinach hearts Stir-fry, add refined salt and MSG and stir-fry until cooked, drizzle with sesame oil and place around the hydrangeas and scallops.

The following are soups with scallops as the main ingredients:

1. Lotus scallop soup

Main ingredients: 6 eggs, 50 grams of scallops, chicken balls 400 grams;

Accessories: 500 grams of shrimp glue, appropriate amount of food coloring, appropriate amounts of salt, cooking wine, MSG, and soup stock.

Preparation method: ① Boil the eggs in cold water in a pot, remove the yolks and leave the whites; blanch the chicken balls and scallops separately and set aside;

② Take a basin and use Shape shrimp glue, egg whites and appropriate amount of food coloring into lotus shape, steam them in a basket;

③Pour the blanched chicken balls and scallops into the soup pot, add salt, monosodium glutamate and cooking wine , bring to a boil, then add steamed lotus tea and serve.

2. Peony scallop soup

Ingredients: 250 grams of chicken grits, 50 grams of scallops, 125 grams of fresh mushrooms, 25 grams of spinach juice;

Accessories: 3 grams of refined salt, 2 grams of MSG, 10 grams of cooking wine, 15 grams of water starch, a little red food, and 1,000 grams of super clear soup.

Preparation method: ① Remove the stems of the mushrooms, wash them, slice them and soak them in water; wash the scallops, peel off the old meat, put them into a bowl, add cooking wine and a little water, and steam them for 30 minutes. Take out and set aside;

② Divide the chicken grits into two parts, take one part and divide it into two parts again, add spinach juice to one half, and add red food to the other half, mix well, put them in bowls, and steam Cooked and made into petals and leaves;

③ Take a plate, smear it with a little lard, put the remaining raw chicken grits in the middle, use mushroom slices as stamens in the center of the top, and surround it with scallops and mushroom slices , put red flowers and green leaves on them, which are peonies, and steam them in a basket.

④Put the clear soup into the pot, add refined salt and MSG, wait until it boils, then put it into the soup bowl; then use a shovel to push the steamed peony flowers into the soup bowl to make them float. Just above it.

Tip: Pay attention to the distribution and use of chicken grits, and put peonies into the bowl gently.

3. Scallop and radish soup

Main ingredients: 1 white radish (about 400 grams), 2 to 4 scallops;

Accessory ingredients: 5 bowls of stock , appropriate amounts of old wine, salt, and white sugar, and a little bit of Shanzi mushroom powder (you can also have none).

Preparation method: ① Soak the scallops in water the night before, wash them the next morning and tear them apart by hand;

② Wash, peel and cut the white radish. cubes or made into radish balls;

③Put the broth (white radish can also be used), white radish, and scallops into the pot, bring to a boil over high heat, then simmer over low heat for 20 minutes, add old wine, sugar Season and cook for another 20 minutes. When the white radish becomes soft, stir in the mushroom powder and stir evenly. Serve.

4. Scallop and winter melon soup

Main ingredients: 1000 grams of winter melon, 5 scallops;

Accessory ingredients: 2 slices of ginger, 3 cups of hot water, 1 cooking wine /2 tablespoons, 4 tablespoons of water, 1 teaspoon of salt.

Preparation method: ①Peel the winter melon, remove seeds and slice it. Soak the scallops in seasoning a for 4 hours and then take them out;

② Add the scallops, ginger slices and hot water to the container, cover and heat with 800w power until boiling for 1 minute;

③ Add winter melon and salt, cover and heat at 800W for 15 minutes.

5. Scallop and pork soup

Main ingredients: 50 grams of scallops, 250 grams of lean pork, 50 grams of green cabbage leaves;

Accessory ingredients: 10 grams of cooking wine, 2 grams of MSG, 5 grams of minced green onions, 5 grams of minced ginger, 25 grams of lard, and appropriate amount of broth.

Preparation method: ①Put the scallops into a bowl, pour in warm water, soak and wash them, put them into a stew pot, pour in water, steam them in a basket and take them out;

②Wash the pork, Put it into a pot of boiling water for a while, take it out and shred it; wash the green cabbage leaves and cut them into sections;

③Put the pot on the fire, add lard, stir-fry scallions and ginger, add shredded pork, and cook Add cooking wine until water is dry, add broth, add scallops and shredded pork, cook until the meat is tender, sprinkle with green vegetables, season with MSG, and bring to a boil;

④ Note that cold water should be used for soaking scallops Or warm water, avoid boiling water and hot water.

6. Scallop Soup 1

Ingredients: 6 scallops, 30g vermicelli;

Accessories: 1/2 each of green onions and carrots, 10g wine, salt, pepper.

Preparation method: ① Soak the clams in warm water and keep the soaked juice for later use;

② Soak the vermicelli in the same way and cut it into 10 cm lengths;

③Cut green onions and carrots into 4-5cm long shreds;

④Blank 10 green peas in boiling water and cut into shreds;

⑤Use Stir-fry the ingredients in "Method 3" with about 15g of cooking oil until fragrant, then add the scallops and stir-fry until combined. Add 1000cc of juice from "Method 1", bring to a boil, then add 10g of wine, salt and pepper and the vermicelli from "Method 2". After the vermicelli is cooked, sprinkle with the ingredients in "Method 4" and serve.

7. Scallop Soup 2

Main ingredients: three scallops, a little onion, a little straw mushroom, a little spinach;

Accessories: a little tomato juice, white wine A little, a little MSG, a little minced garlic.

Preparation method: ① Cut the scallops, onions, straw mushrooms and spinach into cubes and set aside;

② Add the onions, tomato juice and sauce and lightly fry them with butter oil, then add Add the white wine seasoning and an appropriate amount of white soup into the pot and boil it into a soup;

③Place the scallops, straw mushrooms and spinach in the soup and boil until cooked;

④Pour the boiled soup into a soup plate and serve.

The following are porridges with scallops as the main ingredient:

1. Seafood salty Laba porridge

Main ingredients: rice, glutinous rice, lotus seeds, barley, almonds , black fungus, wolfberry, scallops, dried lotus seeds, carrots, soybeans, ginger;

Accessories: salt, chicken essence, pepper, shredded green onions, sesame oil.

Preparation method: ① Soak lotus seeds, barley, almonds, black fungus, wolfberry, dried scallops, dried lotus seeds and soybeans in advance;

② Wash, peel and dice the carrots, and ginger Wash, peel and slice;

③ Wash the rice and glutinous rice and put them into the pressure cooker. Put the lotus seeds, barley, almonds, scallops, dried lotus seeds, soybeans, diced carrots and ginger slices into the pressure cooker. Add the water for scallops and dried shrimps into the pot, add enough water and bring to a boil over high heat. Cover and let steam come out, then turn to low heat and simmer for 15 minutes and turn off the heat;

④After the gas in the pressure cooker is exhausted, Open the lid, add wolfberry and black fungus and cook for 4 minutes. Add salt, pepper, chicken essence, sesame oil to taste, and finally sprinkle in shredded green onion.

Key points: ① Soaking some raw materials in advance can save time for cooking porridge;

② Do not pour away the water in which scallops and dried shrimps are soaked. Put them in the pot to cook porridge to improve the freshness. ;

③Put the wolfberry and black fungus last;

④It is best to use a pressure cooker to cook porridge, which can fully maintain the shape of the raw materials, save time and energy, and cook the porridge. The porridge is also extra thick.