Hong Bei's edible treatment method is to take a small round spoon, go deep into Hong Bei, and gradually remove scallop meat. Soon, along the four sides, the shellfish came down, and then the black things inside were removed, and finally the shell was left. Brush the shell carefully with a brush.
Hong Bei's recipe 1, red scallop.
Ingredients: 50g of dried scallop, cooked chicken breast 100g, 20g of dried winter bamboo shoots, 20g of dried mushrooms.
Seasoning: wet starch, monosodium glutamate, pepper oil, vegetable oil, chopped green onion, ginger slices, soy sauce and cooking wine.
How to wrap scallops in red;
1. 1. Cut the cooked chicken breast, magnolia slices and mushrooms into small cubes. Wash scallops and drain.
2.2. Pour vegetable oil into the wok. When the wok is heated to 50%, add onion and ginger, fry until fragrant, take out, add soy sauce, cooking wine, scallops, cooked chicken breast, magnolia slices 1 mushrooms, add monosodium glutamate to the wok when cooked, thicken with wet starch, and sprinkle with pepper oil.
Features: fresh and tender, but delicious.
2. Steamed Hong Bei with vermicelli
Ingredients: vermicelli, scallop, light soy sauce, salt, sugar, steamed fish sauce, oyster sauce and green pepper.
Steamed Hong Bei with vermicelli:
2. 1. Soak the fans in warm water in advance. Wash red shellfish meat.
2.2. Prepare a dish of garlic. Dice onion and green pepper, put them in a bowl and start seasoning. Add soy sauce, salt, sugar, steamed fish sauce and oyster sauce respectively, and stir well.
2.3, put the right amount of oil in the pot, turn off the fire after boiling, directly add garlic, turn golden brown, and pour the sauce. Stir again.
2.4, take a shell, put vermicelli on the shell meat, pour a spoonful of juice, steam on the pot, steam for ten minutes after the water is boiled. Do it.
2.5, steamed, eat quickly.
3. Garlic Hong Bei
Ingredients: 1 garlic, 6 scallops.
Seasoning: olive oil, cooking wine 1 teaspoon, salt.
Hong Bei method of garlic
3. 1. Peel garlic and press it into minced garlic.
3.2. Put a little olive oil in the pot.
3.3. Pour in minced garlic, stir fry over low heat, add salt and cooking wine, stir fry evenly and turn off the heat.
3.4. Wash scallops and put them on a plate.
3.5. Pour the fried garlic evenly into the scallops.
3.6. Steam in the pot for about 10 minute.
3.7. Sprinkle a little chopped green onion after steaming.
Matters needing attention of Hong Bei 1. Who can't eat Hong Bei?
Maternal and infant, people with chronic physical weakness, qi deficiency, qi depression and yin deficiency.
2. Applicable people in Hong Bei.
Children and adolescents, the elderly, occupational groups, menopausal women
3. Dietary taboos in Hong Bei.
What can't Hong Bei eat with?
1, foods rich in vitamin B 1
Such as beer and animal offal.
Hong Bei belongs to seafood, so you can't eat it with beer. Vitamin B 1 in beer can accelerate the catabolism of purine and monophosphate in scallop, resulting in excessive uric acid. If uric acid is not excreted in time, it may form stones or cause gout.
2. foods rich in vitamin C.
Such as: oranges, kiwis, wild jujubes, green peppers, etc.
3. Foods rich in tannins
Such as: red wine, strong tea, persimmons, etc.
Tannins tend to aggravate the fishy smell of scallops, affect the flavor and taste, and have a heavy metallic astringency; Tannin and calcium in scallop will form insoluble calcium, which will reduce the nutritional value of scallop.
4. Foods rich in crude fiber
Such as: corn, broad beans, brown bread, etc.
The content of zinc in scallop is very high, and the cellulose in high-fiber food will affect the absorption of zinc by human body, reduce the absorption rate of zinc and affect the nutritional value of scallop. If you eat together for a long time, you may have zinc deficiency symptoms.
The dietary taboo in Hong Bei is 1, people with chronic diseases should eat carefully, people with cold shellfish, people with spleen and stomach deficiency and pregnant women should not eat more.
2, eat seafood, don't eat food containing tannic acid, it will cause diarrhea, including oranges, persimmons, tea and so on; Eating seafood and eating less foods with high VC content can lead to poisoning, including fruits and VC tablets.
3, the shellfish itself is very umami, never add monosodium glutamate when cooking, and it is not advisable to put more salt to avoid the loss of umami, and the mud sausage in the shellfish is not edible.
4. Fresh shellfish meat has normal color, no peculiar smell, smooth feel and good elasticity; The color of stale shellfish is reduced or dull, sour, sticky to the touch and poor in elasticity. Fresh scallops are yellowish brown or light yellowish brown, shiny and elastic; The stale red shellfish is grayish yellow or light green, dull and inelastic. Don't eat undercooked shellfish to avoid catching diseases such as hepatitis.
5. The edible parts of Hong Bei are the inner shell muscles and gonads with the outer shell opened. The big inner shell muscle is white and delicious. The flesh of the gonad is slightly flaky.
6. Frozen Hong Bei must be cooked before thawing. Frozen Hong Bei should be firm, moist and shiny. The cooking time of scallops should not be too long (usually 3-4 minutes), otherwise it will harden, dry and lose its umami flavor. When scallops are thawed, they can be put into boiled milk (which has been removed from the stove) or put into the freezer to thaw.