Scallop is a dried scallop product, which is rich in protein, various minerals and trace elements, and has rich nutrition. Compared with fresh scallop, scallop has two obvious advantages: First, the fishy smell is greatly reduced; Second, easy to store, well sealed, keep the refrigerator hygienic, and can be stored in the freezer for one year.

How to make scallops delicious? Speaking of the way of eating scallops, it is actually similar to the way of eating all kinds of seafood. Generally, it can be served with other ingredients, such as stew, porridge and stir-fry. Here are three ways I personally like to eat, I hope you like it!

The first paragraph: scallop duck soup Recommended reason: The autumn wind starts, the temperature difference between day and night increases, and the weather is dry. You may wish to eat scallop duck soup more, moisten autumn dryness and paste autumn fat, which is nourishing and delicious.

Ingredients:

Salted duck: half, scallops: 15g, mushrooms: several, cooking wine and ginger: appropriate amount.

Production steps:

1, mushrooms and scallops are washed and soaked in water.

2. Put the salted duck into the pot, add cooking wine, ginger, appropriate amount of water, and drain it in water for later use.

3. Put all the ingredients in a saucepan, add appropriate amount of water, stew for about 2 hours, and finally add salt to taste. The natural and delicious scallop duck soup is ready, especially suitable for dry autumn!

The second paragraph: Steamed eggs with scallops Recommended reason: For office workers, steamed eggs is undoubtedly one of the simplest dishes, and with a few scallops, it is delicious, fresh and delicious.

Scallop: 10g, eggs: 2, warm boiled water: 1.5 times the volume of eggs, chopped green onion, cooking wine and salt: a little.

1 Wash scallops, soak them in advance, and then steam them for later use.

2. Add a small amount of cooking wine and salt to the eggs and break them up. Add 1.5 times the volume of warm water (lower than the hand temperature) and mix well.

3. Sieve the egg liquid twice to remove the floating foam on the surface.

4. After the steamer is boiled, put it in an egg bowl covered with plastic wrap, steam for 8 minutes on medium heat, put scallops on it, and continue steaming for 2 minutes.

5, drenched with steamed fish oil and sesame oil can be eaten.

The third paragraph: dried scallop seafood porridge Recommended reason: The weather is getting colder in autumn, and a bowl of dried scallop seafood porridge in the morning warms the heart and stomach, which is particularly comfortable.

Rice: 100g, scallops: 10g, fresh shrimps: 5, mushrooms: 2, diced carrots: a small amount, coriander: a handful, white pepper: a small amount, and salt: an appropriate amount.

1 Wash and drain the rice in advance, put it in a fresh-keeping bag and freeze it overnight.

2. scallops are soaked in advance. Shrimp to shrimp line.

3. Thaw the rice slightly the next day and you can separate it. Dice mushrooms and carrots, and cut parsley.

4. Put a proper amount of water into the casserole, bring it to a boil, add rice, and turn to low heat to cook until the flowers are thick, about half an hour.

5. Add diced mushrooms, diced carrots, fresh shrimps and scallops in turn, and stew for 15 minutes.

6. Add appropriate amount of white pepper and coriander to taste before cooking.

7, delicious scallop seafood porridge is ready, hurry to eat!