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.

Braised scallops are colorful.

cuisine

Homemade menu

raw material

Scallop 1 0g, towel gourd 20g, sweet red pepper 1 only, fresh ginseng16g, gastrodia elata10g, silver needle 20g, ginger 2g, salad oil 5g, salt 4g, monosodium glutamate 2g, sugar/kloc-2g.

method of work

Peel loofah, remove seeds and cut into strips, cut sweet red pepper into strips, slice fresh ginseng, cut gastrodia elata into small pieces, wash with silver needle, peel and slice ginger;

Wash scallops, add soup, Shaoxing wine and ginger slices, steam thoroughly in a steamer, and take out and pour out the original juice for later use;

Add oil to another pan, pour clear soup, boil over medium heat, add Gastrodia elata, fresh ginseng slices, towel gourd strips, sweet red pepper strips, silver needles and scallops, and soak them with salt, monosodium glutamate and white sugar.

The practice of scallop: scallop and shredded bean curd soup

Ingredients: south tofu, bacon

Accessories: two scallops and coriander.

Seasoning: ginger, onion, chicken essence, salt and cooking wine.

Cooking method:

1. Hair scallops and shred them. Shred bacon and soak onion and ginger in water.

2. Cut tofu into filaments and put them in cold water;

3. Pour a little oil in a pan, stir fry scallops, add broth, cooking wine, salt, chicken essence, onion and Jiang Shui, thicken after the water boils, then gently add shredded tofu and bacon and stir well. When cooked, take out the pan and put a few parsley leaves.

Features: exquisite appearance, fresh and smooth taste.