Features: the delicate taste of Yaozhu is completely integrated into the soup, which is very sweet. After cooking the soup, Yaozhu itself is not so delicious.

1. Ingredients: zucchini (or wax gourd), lean meat and scallops.

2. Practice: After the water is boiled, put scallops (do not soak) and cook for 10 minutes, then put lean meat. After the water boils again, add the zucchini and finally add a little salt.

Second, cook porridge.

Features: porridge has the fragrance of Yaozhu, and Yaozhu itself retains a certain fragrance, so it tastes delicious.

1. Ingredients: Yaozhu, lean meat and shrimp (ingredients can be added according to personal taste). Personally, I suggest not to have too many ingredients. What I eat is the delicate taste of Yaozhu.

2. Practice: After uncooked rice is cooked into porridge, add scallops to roll 10 minute, and then add lean meat, shrimp, etc. Put a little salt after boiling.

Third, steaming

Features: Yaozhu has a strong fragrance, so you can directly feel its fresh taste.

1. Material: Yaozhu, eggs (or loofah)

2. Practice: Yao Zhu must be soaked (15-20 minutes), boiled and steamed in a steamer 12- 15 minutes, and then soaked in a little soy sauce according to personal taste.

Of the three ways to eat scallops, I like scallop porridge best. It not only retains the flavor of Yaozhu, but also makes the porridge fresh and fragrant. To eat Yaozhu better, remember to know its nature, that is, its fresh fragrance can easily penetrate into liquids, such as soup and porridge water. I hope I can help you.

The practice in Sichuan. (Yaozhu is also called scallop)

Brewing: Hydrangea scallops: wrapped in dried Bess and soup.

Paste: Pan-paste scallops: spread chicken gizzards on toast slices, embed dried Beth, shredded ham and shredded Nostoc flagelliforme on them, fry them in a plain oil pan until cooked, and serve them with lettuce.

Roast: Scallop boiled cabbage core: blanch the cabbage core with hairy soup, add dried bast, good soup, chicken oil and sprinkle with ham.

Stew: Scallop stewed chicken: hen stewed.

I like to cook paella with scallops.

The ingredients used are: rice, cuttlefish, shrimp, colored pepper, ginger, XO sauce, barbecue sauce and black pepper juice.

Step 1: remove the head and shell of the live shrimp, open the back and remove the gut;

Step 2: Wash the cuttlefish, shred it, add ginger slices, a little salt, starch and cooking wine with the shrimp, grab it and marinate it for a while, blanch it in boiling water and take it out for later use;

Step 3: Add barbecue sauce, black pepper juice and a little salt to the blanched shrimp and shredded cuttlefish, and mix well for later use; Wash the colored pepper and cut into pieces for later use;

Step 4: Add appropriate amount of rice into XO sauce, mix well, and add colored pepper, shrimp and shredded cuttlefish. Bake in an oven preheated to 200 degrees for 10 minutes until the rice is slightly crispy.

The practice of scallop porridge: ingredients: four or two pieces of fresh scallops, two pieces of ginger, two pieces of scallions and two pieces of glutinous rice.

Method: thaw fresh shellfish, wash and drain, and marinate with a little salt, pepper, cooking wine and corn flour; Shred onion; Wash the japonica rice and marinate it with oil and salt; Heat a pot of water, add ginger and japonica rice to make porridge, finally add fresh scallops and green onions, and then make a big roll.

Efficacy: nourishing yin and tonifying kidney, strengthening the body, suitable for people with weakness, frequent urination, insomnia and dreaminess, or women who need tonic after delivery.

San Yao Zhu Zhou

Ingredients: 3 scallops (large), soaked in warm water for two or three hours, and then torn into vegetarian by hand; 3 mushrooms, soaked in hot water for two hours, drained and cut into small squares; Slice ham for later use; Cut the crab into small pieces for later use; Wash the rice and soak it in water for half an hour.

Remember that it is important to soak rice, because the porridge cooked in this way is bad enough.

When it's all done, you can start working. Take a large pot of water and boil the soaked rice. Remember to stir it from time to time to prevent it from sticking to the bottom. When scallops and ham are cooked, remember that the water soaked in scallops is the essence and must be poured together. Add some salt.

Simmer for 2 hours. In the meantime, boil the pot and stir it once every half hour to prevent it from sticking to the bottom. Finally, add vegetables, onions and crab sticks in 10 minute. You can add more salt or sprinkle some sesame oil according to your personal preference. However, because the porridge is fresh enough, it is not recommended to cover up the taste of dry goods with sesame oil.