Question 1: Ask a question How to make seafood scallops? Folk eating seafood four methods:

? Cooked food method: the general use of cooking, steaming, stewing, frying, frying and other methods, the fish and shrimp and other burned into a variety of dishes, and commonly used fresh ingredients with pickled food with the steam or stew.

? Raw food: live river shrimp, washed with wine, sugar, ginger, etc. soaked for a moment, you can eat raw, commonly known as "drunken shrimp"; there are also raw oyster meat, eaten dipped in a little soy sauce, vinegar, ginger, etc., the flavor are delicious.

? Dry wax method: such as fresh yellowtail cut open and dried, is the famous "white replica bags", taste delicious; or cuttlefish (commonly known as "squid") cut off the conch crags dried, called "Ming Pro". This dry wax seafood, not only can be stored for a long time, and has a unique flavor.

? Pickling method: the use of salt or wine lees to make seafood, stored in tanks as perennial dishes, such as whole crabs pickled for a few days, can be eaten.

Steamed scallops with garlic and vermicelli Ingredients:

6 fresh scallops (larger), 60 grams of garlic, 50 grams of vermicelli, 50 grams of salad oil, salt, a small amount of chicken essence, 2 tsp. of cooking wine (10 ml), the right amount of green onions, the right amount of red pepper grains (decorative)

Practice:

1, buy fresh scallops live in the market, and then come home to clean the surface of the scallops with a brush. Brush to clean the surface of the scallops, rinse the sand and other impurities.

2, with a sharp knife, into the shell of the scallop, close to the wall of the shell on one side of the scallop meat cut, throw away the meatless half of the scallop shell.

3, remove the scallop's viscera, that is, the black mass, as well as the gills and circumference, leaving only the center of the round mass of meat and the crescent-shaped yellow, in fact, in addition to the mass of black, the other parts can be eaten, but to be more careful, if only to leave the shellfish meat and yellow. Use a sharp knife to cut the cylindrical shell meat along the shell wall, wash the sediment to be used (because we want to put the fans under the shell meat, so the shell meat from the shell out), with a brush to play the shell clean to be used, clean up after this is the way.

4, with cooking wine and a little salt will be packed shell meat marinade 5 minutes.

5, fans with warm water soak for about 30 minutes until soft, fishing up and drained to be used, green onions cut green onion or green onion flowers to be used;

6, garlic with a garlic press into the garlic paste, frying pan into a little more than the garlic paste of the oil, burned to 2% of the heat (the hand can be felt on the oil is warm), the garlic paste into the oil, with a small fire will be garlic paste fried yellow, and the oil and the oil together with a sheng, let it cool after adding salt and Chicken essence seasoning.

7, the fans in each scallop shell in the city around the bird's nest shape, and then the marinated scallop meat on top, and then adjusted the oil garlic paste evenly smeared on the scallop meat.

8, the steamer is hot, the scallops into, high heat steaming 5-6 minutes (small scallops can be steamed for 3 minutes), remove, shredded green onions and red pepper grains on the scallops.

9: Wash and heat a sauté pan, add 1 tbsp of nails, heat to 80% (smoking), pour the oil evenly on top of each scallop.

Question 2: how to do seafood dried scallop congee Ingredients processing: dried scallop soak in water for a quarter of an hour pour off, change the water to continue to soak for a quarter of an hour, you can pinch the dried scallop, asparagus peeled child cut section, kiwi shrimp peeled to remove shrimp line, small onions parsley washed and chopped

2. When the pot, the water and put it in, the second soak dried scallops of water will have a light fresh salty flavor, you can increase the level of porridge

3. practice: first pressure cooker to the white porridge pressed to be used, frying pan put sesame oil, put the basil shrimp in turn, asparagus, stir fry over high heat to 8 minutes ripe, put the soaked dried scallops, the water and join the domestic, open the pot into the congee, according to the amount of preferred water, open the pot a little salt soy sauce, sprinkle in chopped scallions, open the pot, and then put the water into the water, and then put it into the water. Sprinkle in green onions, start

Question 3: shellfish how to do delicious 1. do shellfish can not cook, to steam, put a little water in the pot, with something on the shelf, use the steam of the water to cook the food;

2. stir fry, first seafood with boiling water, as long as 7-8 mature, and then fished out in the pot of oil, open after the release of green onions, garlic, the color turns yellow, add ingredients, I I like to add the garlic sauce, basically a plate to put a belt on the line, and then put the boiled seafood into it, stir, add MSG, out of the pot, with the same taste of the restaurant.

Question 4: How do you cook shellfish? Spicy fried clams

Preparation: green onions, ginger, red dry pepper, cooking wine, sugar, chicken essence, salt, salad oil.

Practice: onion and ginger are cut into long threads, red pepper cut into segments, rolling oil when the onion and ginger pepper into the pot to stir fry, and then spit out the good sand washed clams

into the pot to stir fry, put the salt and chicken seasoning moderate amount of sugar, half a spoonful of cooking wine. Cover the pot with a lid and sprinkle some chopped parsley when the pot opens, then stir-fry until the clams open their shells.

Taste: fresh, tender, fragrant and slightly spicy.

Answer Supplement

And tell you a secret, spit clean now can be put in the dry pot (that is, the pot does not fill the water) in the boil a little bit, and so the shell a mouth when you take out to control a little bit and then stir-fried, so that stir-fried clams out of the soup is very little!

Question 5: dry scallop and seafood fans of home practices, dry scallop and seafood fans how to do delicious dry scallop and seafood fans of home practices

Material

10 sea shrimp, squid 1, mussels shellfish 6, dry fans of 1 small hand, celery 1, red onion head 3, 3 finger day pepper, garlic 2 cloves, 2 small green onions, lemon juice 30 ml, 30 ml of fish sauce, white granulated sugar 10g

Method

1, squid remove viscera and brown skin, wash clean, with a knife cross diagonally cut out the knife, and then cut the squid into long 4cm wide 2cm slices standby; prawns to remove the head and the sand line, and then remove the shrimp shells; mussels broken open to remove the viscera, and shellfish meat peeled out.

2, dry vermicelli soaked in warm water for 15 minutes. Wash the celery and remove the leaves, cut into 4cm long segments. Red onion peeled off the outer skin, shredded and set aside. Small onions and, garlic and finger peppers are chopped separately.

3, pour the pot into the appropriate amount of water, boil and put the fans cook for 3 minutes, no white core and then fish out quickly with cold water to cool, drain and put into the dish. When the water boils again, put the celery section to boil for 1 minute, fish out of the cool water, drain and put on the fans.

4: Boil the water in the pot again, add the shrimp, squid slices and mussels, and continue to cook for 1 minute after the shrimp and squid slices are rolled up, remove from the pot, drain and place on top of the vermicelli, then top with the shredded red onion and mix well.

5: In another bowl, add chopped green onion, garlic and finger chili, then add fish sauce, lemon juice and sugar and mix well, and finally drizzle it on top of the cooked seafood vermicelli.

Question 6: the practice, dried scallop and seafood congee how to do delicious, dried scallop and seafood congee home cooking 1. Prepare food materials: rice, green onion and ginger, and soak the fungus, dried scallop and shrimp in advance.

2. Rice, fungus, dried scallops and shrimp cleaned into the electric pressure cooker.

3. Ginger cut into pieces also into the pot.

4. Fill with water, about 1200 ml.

5. Cover the pot, adjust to the porridge gear, turn on the power.

6. Decompression, open the lid, add some green vegetables, I used green onions and Dutch beans, start again, see the pot open and disconnect.

7. Add some salt and sesame oil to taste.

8. Serve into individual bowls, seasoning with pepper, etc. according to your favorite.

Question 7: How to cook shellfish? Wash and boil, you can add a little salt and oil in the water.

You can also steam, put the shells on the plate sprinkled with salad oil, put on the big onion ginger, MSG, salt, put the steamer steamed for ten minutes.

White vinegar or aged vinegar with Japanese mustard plus seafood soy sauce, garlic sauce, can be dipped in the juice to eat.

You can also fry like fried snails

Pixian bean paste, dried chili pepper segments, onion segments ginger slices, garlic cloves, onion chunks, five spice powder, spices, can put sharp pepper chunks

Will be soaked clean snails can be boiled with water and fished out to drain, so that it is more hygienic.

Pan put some more oil, more than usual fried vegetables more than double, hot put onion, ginger and garlic, onion blocks, dry chili pepper five spice powder spices stir-fried after the chopped Pixian bean flap stir-fry, stir-fry red oil and Pixian bean flap after the aroma of sharp pepper pepper pepper will be stir-fried after the soft, put into the snail stir-fry, add a little water, all the snails stir-fried to taste and put some monosodium glutamate, put some parsley can be out of the pot

But fried this do not need to be cooked in advance before fried, stir-fried to the point that it is not necessary for the snails to cook and then stir-fried. The shells are cooked and then fried, fried to the shells open mouth on the good.

Question 8: how to make delicious seafood rhubarb shellfish fish fillet crispy seafood soup

Ingredients:

fish fillet (fish backbone) 250 grams of frozen crabmeat, scallops of about 10 grams each), 1 lobster, 1 can of cream soup with white mushrooms, 2 cloves of garlic, salt, pepper a little bit, crispy skin 1 sheet.

Method:

1, fish fillet, crab meat wash, drain, cut square; scallops thawed; lobster cooked in boiling water, take the meat, cut into small squares; garlic peeled, cut into paste.

2, will be a variety of seafood materials with a little salt, pepper marinade.

3, butter in a skillet and cook melted, add garlic and seafood, stir fry on high heat until only cooked.

4, pour the canned soup into the fire bowl, add water, pour in seafood, cover the puff pastry, sweep on the egg batter, put into the fire bowl stove at 200 degrees Celsius temperature fire bowl for 30 minutes until the puff pastry is golden brown.

Note:

The puff pastry is available in supermarkets, and can be frozen in the refrigerator in the freezer compartment, half a day before the use of out of the refrigerator in the fridge fruit compartment slowly thawed, to be soft after you can take out the first sprinkled with dry powder, and then rolled out with a rolling pin to roll thin, take out the required portion.

Ginseng seafood soup (tonic, strengthen the body)

Preparation: ginseng l0g, dried scallops, cooked pork belly 30g, abalone 50g, asparagus 60g, hairy sea cucumber, chicken 300g, crab roe, hairy mushrooms, seaweed 20g, 200g pork ribs, green onions, ginger, seasoning in moderation.

Ginseng moist and soft cut thin slices, soak into the wine for 5 to 7 days, get ginseng wine, ginseng slices to stay. Dried scallops, crab roe, seaweed soaked in warm water, pork belly, asparagus slices, chicken, sea cucumber diced, asparagus scalded with boiling water, belly diced, chicken diced, sea cucumber scalded with boiling water; pot of lard, onion, ginger sauteed flavor, cooking wine and chicken broth for seasoning, all the raw materials are placed in a casserole together with a gentle fire until the meat is cooked, add ginseng wine, and then simmer for 10 minutes, drink the soup and eat the meat.

Benefits: Great replenishment of vital energy, enhance physical fitness, suitable for the elderly and frail people to eat in all seasons

Tofu Seafood Soup

Ingredients: fish, vegetables, about 80 grams of each, about 120 grams of shrimp, tofu 1 block, 1 slice of ginger, 1 can of chicken broth, 2 cans of water, salt to taste.

Seasoning: 1 teaspoon salt, 1/4 teaspoon sugar, a little pepper.

Preparation:

(1) fish cleaned and sliced, and shrimp with seasoning mix well.

(2) wash the tofu, drain, cut thick blocks.

(3) clear chicken broth with water to boil, add the heart of the vegetables and cook for a few moments until cooked, under the ginger, tofu, shrimp, fish slices and cook for 10 minutes, and then seasoned with salt that is complete.

Characteristics: clear soup and fresh flavor.

Cream of seafood soup

Ingredients: flour, milk, and according to their own needs configured seafood, you can add abalone, shrimp and so on.

Method: first mix the butter and eggs, scramble the flavor, add milk, stir well and then add chicken broth. Then add onions, celery simmer for 15 minutes and strain it, at this time you can season according to personal taste, add salt or pepper. Finally, add the prepared seafood ingredients to the soup. Cream of seafood soup is ready.

Mountain mushroom seafood soup

[Recipe] Mountain mushroom 30 grams, 250 grams of fresh oysters, 250 grams of fresh clams, 30 grams of seaweed, 45 grams of kelp shreds, 2 live crabs, 60 grams of live shrimp, green onions, ginger, oil, salt, wine, pepper, and other seasonings in moderation.

[Usage] Oysters and clams scalded and peeled meat. Crab steamed to take the meat, crab bone calcined and ground. Take 60 grams of oyster shells, 30 grams of clam shells, half an hour of decoction, add mushrooms, seaweeds and crab bone minced 30 grams, and then cook for half an hour, remove the slag to take the juice, add shrimp, crab meat, oyster meat, clam meat and shredded kelp **** cooked, blended into the seasoning can be eaten. Serve in divided doses as appropriate for 10-15 days.

[Effects] Resolving phlegm and softening hardness, subduing swelling and dispersing knots.

[Indications] Breast cancer in which phlegm-dampness does not dissolve.

Basil seafood soup

Ingredients: red tomatoes, 2. Diced onions, moderate. Garlic, a little. Grass shrimp, 4. Fish fillets, appropriate amount. Clams, appropriate amount. Dried scallops, appropriate amount. Herb broth, appropriate amount. Sweet basil, 1 handful. Salt, appropriate amount.

Preparation:

1, cut the red tomatoes into small pieces and hold.

2, use the oil to burst the onion and garlic. Sequentially into the seafood ingredients, tomato pieces slightly fried, now add herbs and broth together to simmer. When the soup rolled after adding salt to taste, before the pot into the sweet basil mix can be (basil is easy to oxidize after heat, so the basil should be evenly mixed into the soup, avoid contact with the air.

Friendly tip: replace the seafood with eggs is basil egg soup!

Onion seafood soup

Ingredients: need onions, fresh squid, fresh shrimp, crab roe, straw mushrooms, 3 eggs and salt, monosodium glutamate (MSG), pepper, cooking wine, broth in moderation.

Method: Break the eggs, add salt, monosodium glutamate, pepper, broth mix ...... >>

Question 9: I would like to know how to make dried scallop seafood powder 1. dried scallop rinsed clean with water and poured into the cooking wine soak, I put in the refrigerator to soak overnight

2. cuttlefish washed, dried squid soaked and washed

3. ready to golden needle mushrooms and vermicelli

4. ready to ginger, garlic slices, dried shiitake mushrooms washed and washed and cut into shreds after soaking <

5. Rinse the enoki mushrooms after removing the roots, and soak the fans in boiling water

6. Wash and chop the lettuce

7. Cut the cuttlefish and squid body into flower knives, and then cut the remaining head into fine pieces

8. Pour the cuttlefish and squid into the pot of boiling water and then crimp the squid and then pick up and rinse it well

9. Heat the pan and warm the oil, and then put in the garlic and ginger to burst the aroma

10. Mushrooms stir fry fragrance

11. then squid and cuttlefish into

12. dried scallops with soaked wine into

13. add wine

14. add vermicelli and boiled water

15. and then add abalone juice seasoning cover and turn to medium heat and cook for 2 minutes to let all the ingredients neutralize

16. after the opening of the mushroom to add boiling

16. After that, open and add the enoki mushrooms to boil

17. Then add the lettuce to stir-fry evenly after the fire out of the pot

Tips

1. Add abalone juice to try the taste and then add

2. Dried scallops in the salty, all first do not rush to seasoning and so on to cook the taste and then seasoning.

3. Don't break up the enoki mushrooms when you add them.

Question 10: how to do seafood porridge with dried scallops Ingredients:

500 grams of fresh shrimp

dried scallops [Figure] dried scallops 15 grams of food

cilantro [Figure] cilantro moderate amount of food

scallions [Figure] onion moderate amount of food

ginger [Figure] ginger moderate amount of food

winter vegetables moderate amount

sesame oil

the first to be cooked, not to taste and then seasoned. p> sesame oil moderate

oyster sauce [Figure] oyster sauce moderate

salt moderate

Recipe:

dry scallop and seafood porridge practice illustrations 11. ready to prepare the materials, sesame oil, winter vegetables, dried scallops, shrimp, green onions, parsley .......rice soaked in advance for 30 minutes

dry scallop and seafood porridge practice illustrations 22. casserole into the water, water boiling pour into the rice, pour sesame oil, stirring with a spoon at an even pace ...

dried scallops seafood porridge practice illustrations 33. this side of the shrimp to remove the head and shrimp line, in the back of the shrimp to cut a knife, plate standby, onions, ginger and cilantro cut up and standby

dried scallops seafood porridge practice illustrations 44. the porridge simmered in the pot for about 5 minutes After the porridge simmered for about 5 minutes, put in the dried scallops, continue to stir quickly ...

dried scallops seafood porridge practice diagram 55. 3 minutes after the appropriate amount of winter vegetables, about 2 spoons ... continue to stir

dried scallops seafood porridge practice diagram 66. to the porridge simmered to the bloom, pour in the fresh shrimp, add the appropriate amount of salt and oyster sauce and continue to stir! ...

dried scallop seafood congee practice diagram 77. shrimp cooking time of about 2-3 minutes, the porridge is good ...

dried scallop seafood congee practice diagram 88. sprinkled with green onion ginger on it ...