Ingredients: scallops, vermicelli, garlic, a little ginger and a little onion.
Seasoning: salt, light soy sauce (optional), vegetable oil.
The practice is very simple. Soak the vermicelli in water until soft. Chop the garlic, ginger and onion, mix them together, add salt, and optionally add a proper amount of soy sauce. Spread the mixed vermicelli on the shellfish and put the scallops on the plate. Cover and steam for about 5 minutes, take it out, and pour a little bright oil on it.
Seafood porridge with scallops
Drinking porridge is the most common and healthful, and there is always a suitable one regardless of spring, summer, autumn and winter. The selection of porridge is also extensive, and the taste of porridge can be sweet, light or salty.
In this cold winter, it is simple to cook a pot of seafood casserole porridge and drink it completely warm. It is almost a pot of cooking and can be done without cooking.
Practice: Prepare a casserole.
The key to cooking porridge lies in the bottom of porridge. Whether the bottom of porridge is good or not affects the taste of the whole pot of porridge, so choose rice suitable for cooking porridge and soak it for half an hour to an hour.
1. Pour the rice into the casserole, and add a proper amount of water (broth can be put if possible). Of course, you have to put more porridge, like a small casserole, half a cup of rice, and the water should be filled to 80%, otherwise it will easily overflow, and cook it with high fire.
2. While cooking, stir with chopsticks. When the water boils, you can change the fire to a small one, drop a few drops of sesame oil (to prevent porridge water from overflowing, and to enhance the flavor, you can add other edible oil without sesame oil), cover it and prepare the ingredients.
3. Ingredients: diced scallops, if there are other seafood at home, such as shrimp and sea cucumber, you can put them.
4. Seasonings: shredded ginger, onion, salt, chicken essence, etc.
5. Cook the porridge for about 20 minutes, open the lid, and when you see that the rice is all boiled, change to medium heat and stir it with chopsticks, so that the rice will be more sticky and slippery (this step is the key. After stirring for one or two minutes, the porridge is almost ready, so put down the ingredients and stir while cooking.
6. When the ingredients are cooked, put down the shredded ginger and onion, add salt and chicken essence, mix well and turn off the fire.
Steamed towel gourd with scallop
Ingredients: Loofah (2), dried scallop (5 Liang), garlic (2), salmon roe (a little), and an egg.
Seasoning: oil (2 tbsp), salt (1/5 tbsp), sugar (1/3 tbsp), chicken powder (1/3 tbsp) and sesame oil (2 tbsp).
Practice:
1 Soak dried scallops in warm water, and then chop them into pieces with a knife.
2, add a small amount of salt, chopped green onion, Jiang Mo, garlic, beat in the eggs, stir evenly clockwise.
3. Cut the loofah into 5cm-long sections, and then use a spoon to remove the melon meat on one side to form a funnel shape.
4. Brew the scallop paste into the towel gourd block, and at the same time, add a small amount of salmon seeds to each scallop paste.
5. Boil half a pot of water, put it in a dish filled with loofah, steam it over high fire 10 minutes and take it out.
6, all ingredients in the pot, boil, make a juice, and pour it on the dish.
Luffa is a light-tasting vegetable. It tastes fresh and delicious when paired with garlic and scallops. Luffa has the effects of cooling blood and detoxifying, removing heat and benefiting intestines.