Raw materials:

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

Practice:

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.

Features:

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

Dried scallop with hydrangea

Raw material

Scallop, fat pork, clear soup100g each, prawn meat 200g, winter bamboo shoots, spinach heart 25g each, egg white 2, ham15g, chicken breast 75g, and water-soaked mushrooms 20g.

manufacturing process

1) Boil scallops with clear soup for 30 minutes, then rub them into shreds. Cut ham, winter bamboo shoots and mushrooms into shreds, soak them in boiling water, and mix them with dried Bess. Chop shrimp, pork and chicken breast into fine mud, add egg white, clear soup, refined salt, monosodium glutamate, cooking wine and sesame oil, stir into stuffing, make into meatballs, and evenly roll and dip dried Bess into hydrangea. (2) Steam in a cage for seven minutes, take it out, drain the soup, thicken it with clear soup, refined salt, cooking wine, monosodium glutamate and wet starch, and place the spinach around the dried scallop.

Braised scallops with chicken.

characteristic

The color is milky white, fresh and delicious.

raw material

Ingredients: scallop150g, chicken breast150g, egg white100g. Seasoning cooked oil150g, cooking wine 25g, monosodium glutamate 5g, salt 3g, wet starch 50g and chicken soup 800g.

manufacturing process

(1) Peel the old scallop meat, wash it, put it in a bowl, add cooking wine, onion, ginger and appropriate amount of water, steam it in a drawer and mash it. Remove the tendon and skin from the chicken breast, chop it into mud and put it in a bowl. Add cooking wine, egg white, wet starch, salt, monosodium glutamate and appropriate amount of water and mix well to make minced chicken. (2) Heat the frying spoon, add the soup of chicken soup, cooking wine, salt, monosodium glutamate, scallop and steamed scallop, thicken it with wet starch after boiling, then pour the prepared minced chicken into the spoon and stir well. When the minced chicken becomes thick, put it into big oil and stir well, and put it into a bowl.

Shrimp and scallop

Ingredients:

Shrimp 1 00g, scallop 50g, lettuce 2g, carrot 3g, scallion15g, chicken soup100ml, cooking wine 30g, refined salt1g, monosodium glutamate 2.5g, wet starch 25g, sesame oil/kloc.

Features:

Bright and beautiful, the shrimps are smooth and tender, and the scallops are refreshing.

Operation:

1, wash the scallops, soak them, remove the hard dices, put them in a bowl, add15g of cooking wine and150ml of water, put them in a steamer until the scallops have not passed, and steam them with 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.

Braised scallop and gouqi head

The main ingredients are 50 grams of scallop and 250 grams of wolfberry head.

Accessories: 5 grams of onion, 5 grams of ginger slices, 25 grams of Shaoxing wine, 2 grams of refined salt, 0/2 capsules of pepper/kloc-and 50 grams of peanut oil.

preparation

(1) Wash scallops and put them into a bowl, add onion knots, ginger slices, Shaoxing wine and a little water, steam them in a cage for about 1 hour, take them out, pick up the onions and ginger in the bowl, pour the original soup into a soup plate, and then knead scallops into filaments for later use.

(2) Wash the head of Lycium barbarum, blanch it in a boiling water pot, take it out and drain it, roughly cut it, put it in the original soup plate of scallop, add salt and mix well.

(3) Put the wok on fire, add peanut oil to heat it, add pepper to fry it, then take out the pepper particles, pour hot oil on the head of Lycium barbarum, add dried Bess and mix well.

Steamed scallops with three shreds

characteristic

Beautiful shape, pleasing color, fresh and tender taste, original flavor.

raw material

200 grams of dried scallops with water. Winter bamboo shoots, water-borne mushrooms and ham100g each. Salt12g, Shaoxing wine 30g, soy sauce10g, monosodium glutamate 7.5g, onion ginger10g, clear soup 300g, sesame oil15g, wet starch 25g, chicken oil10g.

manufacturing process

Blanch the scallops in boiling water, take them out and drain them, then arrange a layer neatly and evenly along the bottom of the bowl until the edge of the bowl, and shred the winter bamboo shoots, mushrooms and ham. Add a small amount of lard into the wok, heat it with high fire for 70% (about154℃), stir-fry onion and ginger, add shredded bamboo shoots, shredded mushrooms and shredded ham, stir-fry, add refined salt, Shaoxing wine, soy sauce, monosodium glutamate and clear soup, thicken after boiling, and sprinkle with sesame oil. Add clear soup, refined salt, monosodium glutamate and Shaoxing wine to the wok. After boiling, thicken with wet starch, pour chicken oil on scallops and serve.

Braised fish maw with scallops

Ingredients: 25 grams of cooked fish maw and 25 grams of cooked scallop; Ingredients: 25 grams of vase vegetables, 2 grams of ginger slices and 3 grams of onion; Seasoning: 8 grams of salt, 7 grams of monosodium glutamate, 3 grams of sugar, 25 grams of clear soup, raw oil 1OO grams, wet starch 15 grams, sesame oil 1 gram. Method (1) Wash the fish belly and cut it into pieces, put it in a pot, add ginger, onion, clear soup, etc., and simmer to taste, and suck up the water; Crushing scallops with a knife for later use. (2) Add oil to the pot, pour the vase vegetables, add salt, monosodium glutamate and sugar, stir-fry them, put them on a plate, and put on the simmered fish belly. (3) Put clear soup and scallops in the pot, season, thicken with wet starch, pour sesame oil on the fish belly, and serve. Features bright color, crisp fish belly.