One, soup: except for ingredients that clash with seafood, you can put scallop in almost all soups, which can make the soup more fresh and sweet. (It should be noted that the scallop should be cooked for at least half an hour or more to fully release the fresh and sweet flavor.)

Second, cooking congee:

Practice: 1, dried scallops with 1 cup of water to soak soft, steamed, torn into julienne; chicken breast cut into julienne, mixed into the seasoning slightly marinated; mushrooms softened, de-stemmed, cut into julienne; hooves washed, sliced. 2、Wash white rice, add 8 cups of water and soak for 20 minutes, transfer to the stove and bring to a boil, add mushrooms, dried scallops and water chestnuts, and reduce the heat to low to cook congee. 3, when the porridge is ready, add chicken and cook, add salt and pepper to taste and remove from heat, then add chopped green onion to serve.

Three, scallop steamed eggs:

Practice: 1. half a cup of water to soak soft scallop, add ginger, steam for ten minutes, the steam out of the scallop juice to stay. Tear up the scallop and discard the ginger slices. 2. In a large bowl, beat the egg (no need to beat foam), add salt and cool scallop juice and beat well; 3. part of the scallop silk row in the bottom of the dish, with a sieve to filter the egg into the dish, with medium heat to steam for one minute, and then switch to a slow fire to steam until solidified, sprinkled with diced green onions, ham minced and scallop silk, and drizzled with sesame oil and soy sauce to be able to.