Wash the scallops, soak them, remove the hard dices, put them in a bowl, add15g cooking wine and150ml water, put them in a steamer until the scallops have not passed, and steam them over high heat for later use. 2. Heat the wok again, slide the wok with oil, pour in peanut oil, heat it to 30%, cool it a little, add shrimp, disperse it with chopsticks, fry it until it turns white, immediately pour it into a colander and control the oil. 3. Leave10g of base oil in the wok, add scallion segments, stir-fry with sugar and add15g of cooking wine, salt, chicken soup and steamed scallop juice. When the soup is boiled, take out the scallion segments, add scallops and monosodium glutamate, thicken with wet starch, and pour in shrimps.

Vegetable scallop

) Wash scallops, dry the water and sprinkle a little salt on the surface. Prepare a little minced onion and garlic, and cut some vegetables that can be found at home into small grains. I use sweet corn grains, diced carrots and diced peppers. You can also use red sweet pepper, green sweet pepper, diced cucumber, green beans and so on.

2) Heat a little hot oil in the pan. After heating, put the scallops in one by one, and when they are browned, carefully turn over and fry the other side. After both sides are browned, take them out and put them on a plate for later use. 2) Heat oil in a pan, stir-fry chopped chives and garlic, then pour in diced vegetables, add salt and stir-fry. When cooked, put them in a large plate with fried scallops on it.

Practice of dried scallop with hydrangea

200 grams of dried scallops with water. 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.

preparation

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.

characteristic

Shaped like a hydrangea, fresh but not greasy, tender and juicy, sweet and moist.

Famous Hunan cuisine/scallops without yellow eggs

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Production materials:

7 eggs (big), 2 mushrooms (big), 1/3 cup soup (cold), 2 cucumbers, 2 cups soup, 2 scallops about 25g, raw flour 1 spoon, carrots 1 strip, and a little chicken oil.

Production process:

① Wash and dry the eggs, peel a small hole as big as peanuts on the pointed eggshell, and slowly pour the egg white and yolk into two bowls respectively.

(2) break up the egg white with chopsticks, add cold chicken soup, salt and monosodium glutamate and mix well, then pour it back into each eggshell, seal the hole with adhesive tape (or adhesive tape) and put it on a pot of rice (to make it stand).

(3) put a small pot on a steamer, steam for about 20 minutes until the egg white is cooked, take it out, soak it in cold water, then carefully peel off the eggshell, cut each non-yellow egg in half to form a pentagonal flower shape, and steam it again in a dish (about 3 minutes).

④ Soak scallops in1/2 cups, steam for 30 minutes, and then tear them into filaments. Cucumber is cut into a 5 cm long fan. Carrots and mushrooms are also cut into the same shape and boiled in boiling water for 30 seconds (with a little salt in the water). After taking out, arrange the edges of the dishes and put yellow eggs in the middle.

⑤ Bring the soup to a boil, add scallops to taste with salt, hook it into thin sauce, pour it into a dish, and pour a little chicken oil.