Dried scallop is the dried scallop products, elegant name Yaozhu, is a scallop closed-shell muscle after dry processing and become, its flavor, color, form and sea cucumber, abalone is not similar, dried scallop is rich in monosodium glutamate, the taste of the extremely fresh. The ancients said: "three days after eating, still feel chicken and shrimp tasteless." It can be seen that the freshness of the dried shellfish is extraordinary.

Dried shellfish rich in protein, carbohydrates, riboflavin, vitamin A and calcium, phosphorus, iron, potassium, magnesium, selenium and other nutrients, protein content of up to 61.8%, chicken, beef, fresh shrimp 3 times. Mineral content is far above shark's fin and bird's nest. Dried scallop is flat in nature, sweet and salty in taste, with nourishing yin and tonifying the kidney, and stomach regulating function, can treat dizziness, dry throat and thirst, consumption, coughing up blood, spleen and stomach weakness, etc., and often eat to help lower blood pressure, lower cholesterol, tonic fitness. According to records, dried scallops also has anti-cancer, soften blood vessels, prevent arteriosclerosis and other effects.

But overconsumption will affect the digestive function of the stomach and intestines, resulting in food stagnation, difficult to digest and absorb. Dried scallops are high in protein and may cause skin rashes if eaten in excess. Monosodium glutamate contained in dried scallops is the main ingredient of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine, etc. Under the action of intestinal bacteria, it is transformed into toxic and harmful substances, which will interfere with the normal metabolism of the brain's nerve cells, and therefore must be consumed in moderation.

Dried scallops should be placed in the refrigerator, storage should be moisture-proof, heat-proof, anti-daylight exposure, anti-insect bites.

To dried scallops as raw materials for more dishes, to "grill" "braised" "soup" technique for more, dried scallops before cooking should be soaked in warm water to rise, or with a small amount of water plus Yellow wine, ginger, green onion steamed soft water, and then cooked into the dishes. These dishes, generally after the rise of the scallops after dismantling or twisted and other ingredients with

Dried scallops rose steps:

1, with water will be dried scallops soaked for about 15 minutes, so that it absorbs water to soften naturally.

2, gently wash the dried scallops with your hands while removing the old tendons from the edges of the scallops. Be sure to wash them well and watch out for sand.

3, the cleaned scallops into a large porcelain bowl, add the appropriate amount of ginger, green onion, Huadiao wine and water. The amount of water should be slightly more than the dried scallops.

4, the steamer pot boil, and then the dried scallops into the large fire can be steamed for 30 minutes.

Another way to soak dried scallops:

1, put the dried scallops in a bowl, add water and soak the scallops completely. Cover with plastic wrap and place over the fire to steam, being careful not to evaporate the broth.

2. Although the steaming time varies depending on the size of the scallops, generally speaking, one hour of steaming is standard. Some dishes need to savor the flavor of the broth, so the steaming time needs to be longer. You don't need to add wine or seasonings while steaming.

3. Leave the steamed scallops for a day so that the essence of the broth can soak in. Because the broth is clarified, it is also very delicious when used to make soup.

The following are dishes with dried scallops as the main ingredient:

1, dried scallops buckle radish

Good radish cut into cubes, put in the pot to stir fry a little, add dried scallops, simmer on a low fire, (do not add salt, dried scallops have a taste of salt), add pepper, a little monosodium glutamate, can be.

2, dried scallops scrambled eggs

Put dried scallops in the beaten egg, scrambled over high heat.

3, shrimp and dried scallops

Main material: 100 grams of shrimp, 50 grams of dried scallops;

Accessories: 2 grams of lettuce, 3 grams of carrots, 15 grams of green onions, 100 milliliters of chicken broth, 30 grams of wine, 1 gram of salt, 2.5 grams of monosodium glutamate (MSG), 25 grams of wet starch, 10 grams of sesame oil, 250 grams of peanut oil (30 grams of actual consumption)

Methodology: ① will be Wash, soak up, remove the hard diced, into a bowl, add 15 grams of cooking wine and 150 ml of water, to the extent that it does not exceed the dry shellfish, into the steamer, steam with high heat and wait for use;

② and then the frying pan is hot, after sliding the pan with oil, pour peanut oil, burned to 30% hot, cooled a little bit, into the shrimp, use chopsticks to disperse, fried to white, immediately poured into the funnel, the oil control;

③ frying pan in the stay 10 grams of oil in the frying pan, put the shallots, sugar fried flavor, cook 15 grams of cooking wine, salt, chicken broth and steamed scallops juice, to be soup boiled, fish out the shallots, put scallops, monosodium glutamate, thickening with wet cornstarch, pour the shrimp, to be thickened to open, put the shredded lettuce and carrots, drizzled with sesame oil, out of the pan on a plate can be .

Features: bright and beautiful, tender shrimp, dried scallops refreshing

4, dried scallop wolfberry head

Main material: 50 grams of dried scallops, wolfberry head 250 grams.

Accessories: 5 grams of green onion knots, 5 grams of ginger, 25 grams of wine, 2 grams of refined salt, 12 peppercorns, 50 grams of peanut oil.

Method: ① dried scallops into a bowl, add green onion knots, ginger, Shaoxing wine and a little water, steamed for about 1 hour, remove, pick away from the bowl of green onion, ginger, decanting the original soup to the soup plate, and then pinch the dried scallops into a fine silk, put another to be used;

② head of the Chinese wolfberry washed, put into a pot of boiling water blanch over, fished out, drained, roughly cut and then put into the dried scallops original soup plate, add salt and mix it well;

3 will frying pan on the fire, under the peanut oil is hot, put pepper fried flavor, and then fish out the pepper particles, the hot oil choking in the head of wolfberry, with the dried scallops into the silk, mix well that is become.

5, steam steak three silk dried scallops

Main material: 200 grams of dried scallops, asparagus, mushrooms, ham 100 grams;

Accessories: 12 grams of salt, 30 grams of wine, 10 grams of soy sauce, monosodium glutamate (MSG), green onions, ginger 10 grams, 300 grams of broth, 15 grams of sesame oil, 25 grams of wet starch, 10 grams of chicken fat, 100 grams of lard.

Method: ① dried shellfish into the boiling water blanch, fished out and drained, and then neatly and evenly arranged along the bottom of the bowl until the side of the bowl layer, asparagus, mushrooms, ham are shredded;

② frying pan add a small amount of lard, with a high flame burned seventy hot (about 154 ° C), into the green onions, ginger slightly stir-fried; add bamboo shoots, shredded mushrooms, shredded ham, sautéed; and then add refined salt, wine, soy sauce, monosodium glutamate

Features: beautiful shape, color and luster, taste fresh and soft, original flavor.

6, dried scallops grilled fish maw

Main ingredient: hair good fish maw 25O grams, 25 grams of cooked dried scallops, 25O grams of vase;

Supplementary materials: ginger 2 grams, 3 grams of green onions, 8 grams of salt, 7 grams of monosodium glutamate (MSG), 3 grams of sugar, 250 grams of broth, 100 grams of raw oil, 15 grams of wet starch, 1 gram of sesame oil.

Method: ① fish maw cleaned and cut into pieces, put into the pot with ginger, green onions and broth and other simmering flavor, absorb the water; dried shellfish crushed with a knife to be used;

② pot of oil, pouring into the vase vegetables with salt, monosodium glutamate, sugar stir-fried, placed in the dish, put on the simmering fish maw;

③ pot under the broth and dry shellfish, seasoning, thickening with wet starch, dripping sesame oil, pouring the fish maw that is completed.

Features: bright color, crisp fish maw.

7, garlic scallops

Main material: 150 grams of dried scallops, 300 grams of chicken broth, 125 grams of garlic;

Accessories: 10 grams of ginger, 2 grams of salt, scallion 5 grams of monosodium glutamate (MSG) 2 grams of sesame oil 3 grams of wine 10 grams of oil 200 grams of lard, 20 grams of wet starch.

Method: ① dried scallops cleaned, sheng bowl with 100 grams of chicken broth, shaoxing wine 5 grams, steamed fat; one head of garlic peeled, cleaned, put into 50 percent of the hot hogging oil pan frying a little fish out, sheng into the bowl is also on the cage steamed fat; ginger, green onion pat loose;

② frying pan on a high flame, put 20 grams of hogging oil burned to 50 percent of the heat, under the ginger, green onion stir fry, mixed with chicken broth boiling flavor, remove ginger, green onion! In addition, put the dried scallops, garlic, add Sichuan salt, Shaoxing wine with a few moments of burning, the first garlic fish out of the outer edge of the dish; pot put monosodium glutamate, wet starch into a thin thickening, poured into the sesame oil, pot into the dish that is completed.

The key to the process: ① dried shellfish are mainly produced in the Bohai Bay, Yantai produced the best. To the color red and yellow, a large neat not broken, dry body without impurities, dried scallops strong flavor for the best. Dried scallop is precious and expensive, the custody of moisture, heat, sunscreen, insect moths.

② dried scallop hair: dried scallop tendon, wash the dust, soak in cool water for 2 hours, add wine on the drawer steamed, removed to cool, rubbed in the original water, fished out into another container. The original water to clarify the sand, injected into the dried scallops on the bubble, with the original water with the use of the time, when not in the refrigerator to preserve freshness.

8, scallops race double senator

Main ingredients: dried scallop column 7 (40 grams), 600 grams of radish, carrots 150 grams;

Accessories: soaked dried scallop soup and water 150CC, chicken soup 150CC, Shaoxing wine two small spoons, salt 2/3 spoon, half a spoon of sugar, a little pepper, onion, two large spoons of cornstarch.

Method: ①Wipe the dried scallop column clean with a dry cloth. Pour two cups of water into the pot, soak the shellfish column in it, open fire and steam, pour out the soup after steaming and set aside, cut the carrots and radishes into small pieces, and cut the green onions into 3CM lengths;

② Put the radishes and carrots into boiling water and cook for about 20 minutes or so, then use a strainer to pull them out, and control the water dry;

③ Put all the seasoning into a pot to heat it up;

④ Put the dried scallops and ② into each ingredient, and ③ into each seasoning to heat it up. ④, the dried scallops and ② in the ingredients, ③ in the seasoning mix into a bowl, and then put the bowl in the steamer, cover the lid, steam for about an hour;

5 steamed dried scallops into the pot with a low fire, add salt, pepper to taste, thicken the cornstarch with water, and finally sprinkle with scallions.

9, hibiscus dried scallops

Main material: 300 grams of dried scallops;

Accessories: 7.5 grams of wine, 8 egg whites, 4.5 grams of salt, 8 grams of green onions, 10 grams of fine essence, 3 slices of ginger, 250 grams of white soup, 200 grams of fresh milk.

Method: ① dried scallops into the basin, add green onions, ginger, wine 5 grams, 250 grams of water, on the drawer with a high fire steam 30 minutes out, decant the steam, pick off the green onions, ginger;

② egg whites in a bowl, beaten in a certain direction, add salt 2.5 grams, monosodium glutamate 7.5 grams of milk to mix well, poured into the soup plate, on the cage drawer with a fire for 5 minutes to remove the hibiscus

10, dry shellfish

Main material: 300 grams of dry shellfish, 200 grams of cabbage, 50 grams of hair;

Accessories: monosodium glutamate 1 gram, salt, pepper 5 grams each, 10 grams of cornstarch, 100 grams of broth, 50 grams of oil.

Method: ① dry shells with boiling water soak soft, move into the steamer for 1 hour, neatly arranged in a bowl; ② cabbage cut into thin ribbons, add oil, salt, monosodium glutamate stir-fry soft, drain the water into the row of dry shells of the bowl, steamed for 20 minutes to remove the buckle in the dish;

③ hair of the cabbage soaking soft put in the broth to cook, such as the taste of the fish out of rows of dry shells of the surroundings, put salt, pepper, broth, corn starch thickening, to be poured on.

Features: Guangdong home cooking. To dried scallops, hairy vegetables, cabbage as the main material, steamed and braised. Characterized by dish shape neat, colorful, thick juice soup, taste light.

11, Chicken Mushroom dried scallops

Main material: 150 grams of dried scallops, 150 grams of chicken breast meat, 100 grams of egg white;

Accessories: 150 grams of cooked oil, 25 grams of cooking wine, 5 grams of monosodium glutamate, 3 grams of salt, 50 grams of wet starch, 800 grams of chicken broth.

Method: ① dried scallop old meat peeled and washed bowl, add wine, green onions, ginger and an appropriate amount of water, steamed on the drawer after mashing; chicken breast meat to remove the sinews and skin, chopped into a puree into a bowl, add wine, egg whites, wet starch, salt, monosodium glutamate, an appropriate amount of water, stirred, adjusted to the chicken velvet;

② frying ladle is hot, put the chicken broth, wine, salt, monosodium glutamate, dried scallops and steamed scallops broth, after the boil! Thickening with wet starch, then pour the chicken puree into the spoon and stir, when the chicken puree see thickening into the oil and stir, into the bowl that is complete.

Specialty: Milky white, tender and flavorful.

12, hydrangea scallops

Main material: 200 grams of dried scallops, 100 grams of shrimp, 50 grams of fat pork, 25 grams of net asparagus, 25 grams of mushrooms, spinach 35 grams of heart;

Accessories: 12 grams of refined salt, monosodium glutamate (MSG) 7.5 grams of wine 30 grams of green onion and ginger juice 20 grams of 25 grams of egg whites, 15 grams of sesame oil, 25 grams of wet starch.

Method: ① dry shellfish squeezed dry, rolled into fine silk, ham, asparagus, mushrooms are cut into 2 cm long filaments, blanch in boiling water, fish out of the water and dry shellfish mixed with the silk and to be used; ② prawns, fat pork minced into a fine paste, plus egg white, broth, refined salt, monosodium glutamate, Shaoxing wine, onion and ginger juice, sesame oil, mixing into the stuffing, and then squeezed by hand into a diameter of 25 centimeters of the balls, placed in the mixing and good good dry shells on the roll dip evenly, into the shape of a hydrangea, placed on the plate on the cage with a high-fire steaming to tender take out, decant the soup;

3 frying pan add broth, salt, wine, MSG boiled, skimmed floating foam, with wet starch hook into slippery gravy, plus sesame oil poured on the ball of dry shells; spinach heart cleaned, frying pan on the peanut oil hot add spinach heart stir-fry, add salt, MSG stir-fry, drizzled with sesame oil to sheng out! Arrange in the hydrangea scallops around can.

The following is the main ingredient of dried scallop soup:

1, lotus dried scallop soup

Main ingredient: 6 eggs, 50 grams of dried scallop, 400 grams of chicken balls;

Accessories: shrimp gelatin 500 grams of food coloring discretionary amount of salt, wine, monosodium glutamate, stock, each in appropriate quantities.

Method: ① eggs in a pot of cold water to cook, yolk to stay protein; chicken ball, dry shellfish blanch for use;

② take a pot, with shrimp glue, egg white and discretionary food coloring into a lotus flower shape, steamed in a cage;

③ in the soup pot poured broth, blanched chicken ball, dry shellfish, add salt, monosodium glutamate, cooking wine, boiled, and then placed on the steaming of the Lotus Tea that becomes. .

2, peony dry shellfish soup

Main material: chicken grits 250 grams, 50 grams of dry shellfish, 125 grams of fresh mushrooms, 25 grams of spinach juice;

Accessories: 3 grams of refined salt, monosodium glutamate (MSG) 2 grams of wine 10 grams of water starch 15 grams of water starch, a little red food, special broth 1000 grams.

Method: ① mushrooms, cleaned, sliced soaked into the water; dried scallops cleaned, peeled off the old meat, into a bowl, add wine and a little water, steamed for 30 minutes, removed for use;

② chicken grits into two, take one of them and then divided into two, half of which add spinach juice, the other half add food red, are well mixed, respectively, in a bowl, steamed, made of petals and leaves;

③ take the chicken grits into two, take one of them and then divided into two, half of which add spinach juice, the other half add food red, are well mixed, respectively, in a bowl, steamed, made of petals and leaves;

3) take a plate, smear a little lard, put the remaining raw chicken grits in the middle, top center with mushroom slices for stamen, peripheral circle of dried scallops, mushroom slices, an on red flowers and green leaves, that is, peony flowers, steamed in a cage.

④Put the broth into the pot, add refined salt and monosodium glutamate, and when it boils, start the pot and put it into the soup bowl; then push the steamed peony flowers into the soup bowl with a spatula, so that they can float on the top.

Tips: Pay attention to the use of chicken grits distribution, peony flowers into the bowl action should be light.

3, dried scallop and radish soup

Main ingredient: 1 white radish (about 400 grams), dried scallop 2 to 4;

Accessories: 5 bowls of broth, Chen wine, salt, sugar, a little bit of powdered mushrooms (there is no can also be).

Method: ① the night before the dried scallops into the water, the next morning after washing and tearing by hand;

② white radish washed, peeled, cut into cubes or made into radish ball;

③ pot into the soup (with white small can also be), white radish, scallop, with a high-flame boiling fire to cook with the fire for 20 minutes, seasoned with Chen wine, sugar, and then boil for another 20 minutes, to be softened by the white radish! After the white radish becomes soft, skim into the mushroom powder, stir evenly, then become.

4, dried scallop winter melon soup

Main ingredient: 1000 grams of winter melon, dried scallop 5;

Accessories: 2 slices of ginger, 3 cups of hot water, 1/2 tablespoon of cooking wine, 4 tablespoons of water, 1 teaspoon of salt.

Method: ① Peel the winter melon, remove the seeds and slice. Soak dried scallop in seasoning a for 4 hours and then fish out.

②Add dried scallop, ginger and hot water to the container, cover and heat at 800w for 1 minute after boiling.

③Add winter melon and salt, cover and heat at 800w for 15 minutes.

5, dried scallop and pork soup

Main material: 50 grams of dried scallop, 250 grams of lean pork, 50 grams of bok choy leaves;

Accessories: 10 grams of cooking wine, monosodium glutamate (MSG) 2 grams of minced onion 5 grams of minced ginger 5 grams of lard 25 grams, broth.

Method: ① dried scallops into a bowl, injected with warm water to soak and wash, put into the stew pot, injected with water, steamed through the cage removed;

② pork wash, put into a pot of boiling water blanch, fish out shredded; green leaves washed, cut into pieces;

③ pan on the fire, put lard, sautéed onions, ginger, add shredded meat, cooking wine, bias until the water is dry, injected into the broth, adding scallops

6, dried scallop soup a

Main ingredient: dried scallop 6, 30g of vermicelli;

Accessories: green onion, carrot 1/2 each, wine 10g, salt, pepper.

Method: ① shellfish column soaked in warm water, soaked juice put aside;

② vermicelli also soaked, cut into 10 cm long;

③ green onions, carrots cut into 4 to 5 cm long julienne;

④ green peas 10 pieces of boiling water, after blanching, cut into julienne;

⑤ about 15 g of cooking oil will be used. Add 1000cc of the sauce from "Method 1", bring to a boil, then add 10g of wine, salt and pepper, and the vermicelli from "Method 2". When the vermicelli are cooked, sprinkle with the ingredients in "Method 4".

7, dried scallop soup two

Main ingredient: dried scallop three, a little onion, a little straw mushrooms, a little spinach;

Accessories: a little tomato juice, a little white wine, a little monosodium glutamate, a little minced garlic.

Method: ① dry scallops, onions, mushrooms, spinach diced spare;

② onions, tomato juice and with the white off the oil lightly fried, add white wine seasoning and then add the right amount of white broth in the pot boiled soup;

③ and then dry scallops, mushrooms, spinach on the boiled soup boiled to cook hot;

④ the boiling broth into the soup plate can be eaten.

The following is a list of the most popular soups in the world.

The following porridge with dried scallops as the main ingredient:

1, seafood savory Lahai congee

Main ingredient: rice, glutinous rice, lotus seeds, Job's tear grains, almonds, black fungus, goji berries, dried scallops, dried lotus seeds, carrots, soybeans, ginger;

Supplementary ingredients: salt, chicken essence, pepper, shredded green onions, sesame oil.

Method: ① lotus seeds, Job's tears, almonds, black fungus, wolfberries, dried scallops, dried lotus seeds, soybeans soaked in advance;

② carrots washed and peeled and diced, ginger washed and peeled and sliced;

③ rice and glutinous rice washed and put into a pressure cooker, Lotus seeds, Job's tears, almonds, dried scallops, dry lotus seeds, soybeans, diced carrots and sliced ginger were also put into a pressure cooker, soak dried scallops and Add the soaked dried scallops and seaweed water into the pot, then add enough water to boil over high heat, cover with a lid after the gas, turn on low heat and cook for 15 minutes off the fire;

④To the pressure cooker after the gas is exhausted open the lid, add wolfberries, black fungus and cook for 4 minutes, add salt, pepper, chicken broth, sesame oil to taste, and finally sprinkle in shredded green onions can be.

Key: ① some of the ingredients in advance soak can save time to cook porridge;

② soak dried scallops and seaweed water do not pour out, into the pot to cook porridge can be fresh;

③ goji berries and black fungus last and then put;

④ it is best to use the pressure cooker to cook porridge, not only can maintain the shape of the raw materials, but also save time and energy, cooking porridge is also exceptionally viscous.