The way we eat at the seaside is very new.

Thaw the fresh shellfish, knead the water to dry it, then beat in an egg and mix well. More eggs, completely wrap the fresh shellfish, and put some seasoning, salt and chicken essence in the meantime. Then put it in hot oil and fry it a bit like an egg. Take it out and put it aside.

Then, take another pot, put oil in it, fry some chopped green onion and Jiang Mo, then drain the water (the water in the original bag of fresh shellfish is the best), boil it, add fried eggs and fresh shellfish, and it will be cooked when the water is boiled. It's best to put some vegetables before the pot, and put a little vinegar in those who like to eat sour.

(? 『? ) drooling ~ ~ drooling when you think about it. Well, you can also put fans.

I can eat several bowls at a time, and that soup is unparalleled. ......

How to make frozen scallop meat delicious?

You can fire scallop meat.

Stir-fried scallop meat:

Raw materials:

Scallop, ginger, cooking wine, pepper, salt, Lee Kum Kee lobster sauce, vinegar, garlic sprout.

Exercise:

Wash, blanch and clean scallops;

Stir-fry garlic seedlings for later use;

Put shredded ginger and scallop meat into an oil pan, and then stir-fry with cooking wine, pepper, a spoonful of vinegar and a spoonful of lobster sauce;

Add fried garlic moss before cooking.

Ask American mothers how to make frozen scallops delicious.

Scallop is a synonym for bivalve mollusk of the genus Scallop, with about 400 species. There are more than 60 species in this family, which is one of the important marine fishery resources in the world. Shells, meat and nacre have high utilization value. Many scallops are eaten as delicacies. Scallops with bright colors and radial patterns are loved by collectors, and the patterns are adopted as works of art. Scallops belong to Pinctada, a subclass of Bivalves. Widely distributed in all sea areas of the world, with the tropical sea being the most abundant. About 45 species have been found in China, among which Chlamys farreri, Chlamys farreri and Chlamys farreri are important economic species. Scallops, also known as sea fans, are delicious and nutritious. Obturator internus sun-dried scallop is called "scallop" and listed as one of the eight treasures.

How to eat frozen scallops?

Beat shredded ginger and onion with soy sauce, soy sauce, soy sauce and salt to make juice, then steam scallops in a steamer and pour the juice on them. Juice can be mixed according to your taste.

How to cook diced scallops that have been frozen for a long time?

Scallops themselves are very fresh, so don't add monosodium glutamate or more salt when cooking, so as not to lose their umami flavor.

Here's how to dice scallops:

One: Chili dried scallop;

Ingredients: 4 scallops, 30g vermicelli, 5g pepper, 2 tablespoons garlic (30g), red pepper 1 teaspoon (5g), yellow wine 1 teaspoon (15ml), soy sauce 1 teaspoon (15ml), light soy sauce.

Accessories: ginger slices and oil.

Exercise:

1. Wash the shell, leaving only one shell, take out the shell meat, and wash away the sediment. The vermicelli is softened by adding water.

2. Heat the oil on medium and small fire, saute ginger slices, change to low heat, add yellow wine, soy sauce and soy sauce, and stir fry until cooked. Turn off the fire and take out the ginger slices. The soup in the pot is sauce.

3. Brew the vermicelli one by one in scallop meat, put it on a plate, pour the sauce on it, and steam for 5 minutes on low heat until cooked.

4. Stir-fry pepper, garlic and red pepper with oil, and spread the oil evenly on each scallop with a spoon.

Tip:

Red pepper is mainly to make scallops more beautiful, so don't use too much, otherwise it will affect the original flavor of seafood itself. Put more garlic, it's delicious.

Two: winter melon scallops:

Ingredients: wax gourd1000g, scallop1000g, garlic.

Exercise:

Peel the wax gourd, remove the capsule, and cut into 3cm thick slices; Shelling scallops, taking meat and washing; Put the wax gourd slices on the bottom of the dish, put scallop meat on the wax gourd slices, add garlic and steam for 10 minute.

Three: garlic scallops:

Material: Scallop (fresh) (700g)

Seasoning: green onion (15g), red pepper (10g), garlic (5g), salt (4g) and peanut oil (15g).

Exercise:

1. Scallops are washed, shelled and cut open to leave half shells;

2. Wash the shell meat left in the shell, remove impurities such as belly, thread and sand, scrape it for two or three times, and put it on a big plate;

3. Put the washed shellfish together with the shell into a steamer and steam for 2 minutes;

4. Rooting the onion, washing, and shredding the onion;

5. Put the pot on a big fire, pour in peanut oil, heat it, saute garlic, add shredded onion and red pepper, season with refined salt and monosodium glutamate, and pour it on every scallop that comes out of the cage.

The practice of scallop diced-scallop soup;

1. Chop the fresh shellfish, add the egg white of one egg, add appropriate amount of starch and salt, and knead into dough by hand.

2. After the water is boiled, knead the diced scallops into longan-sized balls by hand and cook them in a pot. Keep this process as fast as possible, otherwise the scallop balls cooked first will be cooked.

3. After all the scallop balls are put into the pot, gently stir with a spoon. After the pot is boiled again, keep it on medium heat for about 5 minutes.

4. Add chopped coriander and chopped leek, add a small amount of monosodium glutamate, and take out the pot.

Seafood salty labazhou

Ingredients: rice, glutinous rice, lotus seeds, coix seed, almond, auricularia, medlar, scallop, dried lotus seeds, carrots, soybeans and ginger.

Ingredients: salt, chicken essence, pepper, shredded onion, sesame oil.

Making:

1, lotus seeds, coix seed, almonds, fungus, medlar, scallops, dried lotus seeds and soybeans are soaked in advance.

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

3. Wash the rice and glutinous rice and put them in the pressure cooker, and also put lotus seeds, coix seed, almonds, scallops, dried lotus seeds, soybeans, diced carrots and ginger slices in the pressure cooker. Put the water soaked in scallops and dried seaweed into a pot, add enough water to boil with high fire, cover the pot and steam, then turn the heat down 15 minutes, and turn off the fire.

4. After the gas in the pressure cooker is exhausted, open the lid, add Lycium barbarum and Auricularia auricula and cook for 4 minutes, add salt, pepper, chicken essence and sesame oil to taste, and finally sprinkle with shredded onion.

Key:

1, some raw materials can be soaked in advance, saving porridge cooking time.

Don't pour out the water soaked in scallops and seaweed, cook porridge in the pot to refresh yourself.

3. Lycium barbarum and auricularia auricula are finally released.

4. It is best to use a pressure cooker to cook porridge, which can not only fully maintain the shape of raw materials, but also save time and effort, and the porridge cooked is particularly sticky. ...

How to make frozen fresh shellfish delicious?

material

3 bowls of plain rice, half bowl of scallop (pearl oyster), 6 mushrooms, proper amount of salt and pepper, 3 eggs and a little onion.

working methods

1. Wash mushrooms, soak them in water, soften them and shred them. Wash scallops and soak them in clear water.

2. Add proper amount of water to the cooked rice. When cooking, add mushrooms and scallops and the water soaked in them (the umami is here, don't waste it).

3. When the water boils, add the broken eggs, season with salt and pepper, sprinkle with shredded onion and serve.

How to fry frozen scallops? Does anyone know?

Three eggs, break up.

Chop shallots

Wash scallops for later use.

Stir-fried scallops first

Stir-fry scallops and add eggs.

When the eggs are almost cooked, add onions.

Add the right amount of water.

Add the right amount of salt.

It's time to cook

How to cook frozen scallops bought from the supermarket?

How to cook frozen scallops bought from the supermarket? -Scallop fans with Chili sauce have tasted scallops. They borrowed the freshness of scallops, the fragrance of garlic and the saltiness of soy sauce. Everything is delicious. Ingredients: 4 scallop vermicelli 30g pepper 5g ginger slices 2 tablespoons garlic (30g) red pepper granules 1 teaspoon (5g) yellow rice wine 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce 1 tablespoon (. The vermicelli is softened by adding water. 2. Heat the oil on medium and small fire, saute ginger slices, change to low heat, add yellow wine, soy sauce and soy sauce, and stir fry until cooked. Turn off the fire and take out the ginger slices. The soup in the pot is sauce. 3. Brew the vermicelli one by one in scallop meat, put it on a plate, pour the sauce on it, and steam for 5 minutes on low heat until cooked. 4. Stir-fry pepper, garlic and red pepper with oil, and spread the oil evenly on each scallop with a spoon. Tip: Red pepper is mainly to make scallops more beautiful, so don't use too much, otherwise it will affect the original flavor of seafood itself. Put more garlic, it's delicious. —————————————————————————————————————————————————————————————— Then remove the black thing behind scallop meat with a knife, and after a little flushing? Plates. Poke a few times with a toothpick on the white meat in the middle of a scallop that looks like a salivary gland, which is convenient for eating. 2. Douchi flavor seasoning: Mash black Douchi with a spoon in a small bowl, add a little Jiang Mo, chopped green onion, cooking wine, salt, chicken essence and sesame oil and mix well. Spoon the seasoning evenly on the scallop meat. 3. Garlic seasoning: Take a small bowl of garlic, add Jiang Mo, chopped green onion, cooking wine, salt, chicken essence and sesame oil and mix well. Spoon the seasoning evenly on the scallop meat. 4. Marinate the processed scallops in the refrigerator for about 20 minutes. 5, add water to the steamer, put the steamer, and put the scallops on the plate. Pay attention to the fact that the water will not rush into the scallop plate after boiling, and it is best for the plate to have an inclined edge. High temperature steam. After the water boils, steam for about 10- 12 minutes. 6. Add a little peanut oil and sesame oil to another pot and heat it. 7. After the scallops are out of the pan, add chopped green onion and pour in the hot oil from step 6. Put the coriander away and serve. ——————————————— Practice 7: Dry-burning scallops with oil is an important practice in Sichuan cuisine. Pixian bean paste and diced meat plate oil are the main ingredients, and the dishes are cooked slowly over medium heat. After this dish is cooked, it is bright in color, fresh and tender in scallop, shiny in oil tripod, salty and spicy in taste and rich in flavor. Ingredients: 350g scallop, 75g pork plate oil, pea tip 100g, 75g Pixian bean paste, 2 eggs, clear oil 175g, 5g soy sauce, 5g vinegar, 3g refined salt, 2g monosodium glutamate, cooking wine 10g, and diced ginger/kloc. Health Channel Cooking Process: 1. Put scallops in a bowl, season with cooking wine and salt, add dried bean powder into egg liquid to make a paste, and mix scallops well. Peel the suet and cut it into dices. 2. Heat the oil in the pot to 60% heat, fry the scallops one by one, and pick them up. When the oil temperature rises, fry them and pick up the crispy skin. 3. Pour the remaining oil into the pot, add the bean paste and stir fry until red. Add diced vegetable oil, ginger, garlic and onion, stir-fry, add soup stock, scallop, soy sauce, cooking wine and monosodium glutamate, burn thoroughly to taste, drain the juice until it is bright, add vinegar, put it in a pot, wash the pea tips and set aside. Note: when frying scallops, don't stick them. Stir-fried Pixian watercress should be cooked evenly to make it crisp, fragrant and red. The mixture of soup and juice is moderate. Be careful not to paste the juice or the pot when collecting the juice, so that the juice is dry and oily, and the scallops are dry and fragrant.

How to make frozen scallop meat delicious?

1, clean it before buying.

2. Split in half with a knife

3. Add some garlic, leeks and vermicelli.

4, code on the plate, add soy sauce, 5, steam on the pot 10 minutes, pour sesame oil on the pot.

How to make frozen seafood and shellfish delicious?

1. Dig about 25 winter melon balls with a ball digger, wash the fresh shellfish, shell the fresh shrimp, remove the shrimp line, and have a little green beans.

2. Put fresh shellfish and shrimp into a bowl, add egg white and starch, and stir to make them even.

3. Pour an appropriate amount of cooking oil into the pot, and put the fresh shellfish and shrimps wrapped in egg paste into the pot and stir-fry until they change color.

4. Take another pot, saute the chopped green onion, stir-fry the winter melon balls over high fire, and add a little soy sauce.

5. Put the fresh shellfish and shrimp into the pot, add some salt and sugar, and stir well.

6. Put the green beans into the pot, add a proper amount of clear soup or a little water, and simmer for about 5 minutes. Hook a little sauce before cooking, stir well and then cook.