Raw materials: fresh scallop l (weighing about 750 grams), lard, vinegar, noodle sauce, refined salt, monosodium glutamate, peppercorns, dashi, green onion, ginger, coriander section, sesame oil, each appropriate amount.

Method:

1, the scallop disemboweled to remove viscera, debris, clean, chopped off the fish head and tail tip, fins, cut into long sections of about 5 cm, withdrawal of salt, vinegar marinade for a while.

2, the pot clean, add a little lard, burned to four, fifty percent heat, into the onion, ginger, pepper, cooking, fried flavor, then into the sauce fried scattered, cooking vinegar, injected into the water, poured into the scallop section, with a high fire boiling, skimmed off the foam, and then simmered on a small fire for about 20 minutes, to be thick soup, add monosodium glutamate spices, sprinkle coriander section, drizzle into the sesame oil and mix it well, sung into a plate that is completed.

Characteristics: the fish is fresh and fragrant, meat rotten off the bone, easy to eat and delicious.

Functions:

This dish has the functions of warming the stomach, tonifying the deficiency, moisturizing the skin and darkening the hair. With the rest of the house diet said that the scallop fish: "warm stomach, tonic deficiency, skin." In particular, scallop scales contain a variety of unsaturated fatty acids, which can treat hair loss, skin inflammation and other conditions. (Eat scallops do not remove the skin, scales, rinse can be) women often eat scallops, can promote smooth and moisturized skin, long hair, hair, face more beautiful.

Stewed scallop with spare ribs

Main ingredients: scallop.

Accessories: spare ribs, cabbage hearts, mushrooms, asparagus.

Seasonings: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic, starch.

Practice:

1. Cut the ribs into sections and blanch them in boiling water, put them into a pressure cooker with seasonings and pressure cook, mushrooms, asparagus, respectively, cut into small pieces and wait for use;

2. Scallop fish, wash and drain, pan fry in oil until it becomes yellow on both sides and remove it, leave the bottom of the oil in the pot and put in the garlic, anise to stir out the flavor, and then put in the chopped mushrooms and asparagus, and then pour the ribs with the soup together, add salt, Soy sauce, sugar, vinegar seasoning into the scallops, simmer for 3-5 minutes, put the heart of the vegetables to cook a little, thickening, dripping sesame oil out of the pot can be eaten.

Pan-fried scallop

This dish features: dispel wind, kill worms, tonic spleen and stomach

Ingredients: 500 grams of scallop, 5 grams of green onion, 5 grams of ginger

Seasoning: 3 grams of soy sauce, 5 grams of salt, 3 grams of monosodium glutamate (MSG)

Procedure:

1, scallop washed and cleaned, cut into sections; ginger cut into julienne strips; green onions washed and cut into julienne strips;

2, scallop blocks Salt, soy sauce, monosodium glutamate (MSG), ginger, shredded scallions marinated to taste;

3, frying pan on the fire, add oil to heat, down into the fish pieces fried until both sides of the golden brown can be;

featured: scallop marinade for a longer time to be flavored.

Preparation: 40 minutes

Cooking: 10 minutes

Scallops in Orange Sauce

Ingredients: scallops, cornstarch, oranges, vinegar, sugar, saltpeter, monosodium glutamate (MSG), cilantro

Directions:

1. Wash scallops and chop them into cubes to marinate. Mixed with a little cornstarch or flour, into the hot frying pan fried until the surface is golden brown.

2, fish up, empty dry.

3, an orange, squeeze out the juice, add a little vinegar, sugar, saltpeter, monosodium glutamate, cornstarch, mix into orange juice water starch.

4, hot pan thickening number, pouring fried scallop pieces, sprinkle parsley or scallion can be.

Mom's scallops

Ingredients:

Selected white scallops, pickled red peppers, tomato salsa, red oil, cooking wine, ginger and so on.

Production:

1, scallops cleaned and cut into sections, add onion, ginger, wine, salt, monosodium glutamate, vinegar marinade for about 15 minutes;

2, the oil is hot, one by one under the scallops, frying over low heat until golden brown and drain the oil;

3, the hot red oil, add tomato salsa, pickled red peppers with the stir frying until the color is bright red, add a little water and boil to the aroma of overflowing under the deep-fried Scallops slightly simmer to taste, until the juice thick thick, add a little sesame oil stir fry evenly out of the pan.

Steamed and roasted scallops in wine

1 scallop with tofu 1/2 block of raw vermicelli 4 green onions 1/2 lemon 1/2 radish 10CM small sharp chili peppers 5 vinegar 100CC salt, kelp, wine in moderation.

Directions:

1. Wash the scallop in water, the left hand will be slightly lifted up the body of the fish on the opposite side of the light push, the right hand knife along the dorsal fins on both sides of the cut into.

2. Use a kitchen knife to press the caudal fin on the board, pull the fish body to pull out the fins.

3. Remove the dorsal fin, cut into container size, pull out the viscera, sprinkle a little salt and leave for 30 minutes, rinse.

4. Cut the skin of 1 into every 5mm and skewer it on a strong fire to burn the surface to red color.

5. Spread seaweed on the container, point some wine and steam on a strong fire, when 80% of the steam is ready, put in the tofu and mushrooms that are cut into cubes, and steam for another 2-3 minutes Cut the green onions into julienne strips and wash them with a cloth, pour off the water.

6. Pour 3 into the cooking vinegar and serve with lemon, shredded green onion and red leaf radish puree.

Red leaf radish puree for: cut out a few small pieces of radish stuffed with de-seeded to chili, left for 20-30 minutes, de-watered and twisted into a puree.

Braised scallop

Production:

1. Scallop clean, cut 6 centimeters or so section, with a little salt, cooking wine, slightly marinated for 15 minutes.

2. Take a clean bowl, put green onion, ginger, garlic, a little salt, a little sugar, cooking wine, water starch and wait for use.

3. Take another small bowl, add an egg and mix well.

4. Put oil in the frying pan, wait until 8 mature, put two pieces of ginger, marinated scallops wrapped in egg into the frying pan and fry until golden.

5. Pour the prepared (2) within the bowl of juice into the pan-fried fish pot, high heat boil, and then turn into a small fire, the fish is easy to cook, as long as you wait a little bit, the soup becomes sticky paste, you can serve plate to eat.

Sweet and sour scallops

Ingredients: 500 grams of scallops, 20 grams of green onions, ginger, garlic ****, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of wine, 1 teaspoon of sugar, 1 teaspoon of pepper oil, fresh soup.

Preparation:

1, remove the head, tail, viscera, clean, chopped into 5 centimeters or so of the section, slightly salted.

2, put more oil in the pot to heat, under the scallop section fried, both sides were golden brown when the pot, drain the oil for use.

3, leave the bottom oil in the pot, the next shredded onion, ginger, garlic stir-fry, into the fried scallops, cooking wine, vinegar, soy sauce, add a little soup, put sugar, after the taste of dripping pepper oil, stir-fry that is complete. Note: Pepper oil can be homemade, in the frying pan with oil, frying peppercorns over moderate heat, out of the flavor of the fire, skimming the peppercorns into; fresh soup can be used in place of chicken powder and water.

Steamed scallop

Ingredients: scallop a (one catty or so)

Seasoning: green onion, ginger, cooking wine, salt, monosodium glutamate (MSG), fish sauce

Preparation:

1, the scallop is cut into cubes and washed.

2, the scallop blocks on both sides of the graver cross knife (cut diagonally into a grid), cut half-inch section.

3, the scallop pieces on a plate, add seasoning, on the steamer for 6 minutes. (Family steam to use 10-15 minutes)

4, the steamed scallops out of the cage, dripping bright oil can be.

Deep-fried scallops

Ingredients: fresh scallops, cooking oil

Ingredients: chili peppers, salt, salsa

Preparation: cut the scallops into pieces, and then deep-fried, add ingredients, and then high-temperature sterilization, that is, deep-fried scallops.

Characteristics: flavorful, tasty

Nutritional value: rich in fatty acids

Dry-fried scallops

Main ingredients: 500 grams of scallops, a little pepper, 1/2 teaspoon of salt, 3 slices of ginger, 3 tablespoons of oil.

Preparation:

1. Wash and cut the scallop into pieces, wipe dry and marinate with wine and pepper for 20 minutes.

2: Heat 3 tablespoons of oil in a wok, add ginger and fish pieces, and fry until golden brown on both sides.

Salted scallops

Ingredients: 1 scallop (500g), 75g salt, 5g green onion, 5g yellow wine, 150g salad oil (50g).

Preparation:

1. Wash the scallop, rub the fish with salt all over and marinate for 5 hours.

2. Wash the surface of the scallop salt particles, remove the head and tail, the middle section graved with a flower knife cut into 6cm long pieces to dry.

3. Take a pot placed in the fire mouth, add oil and heat to 6% heat when the scallop pieces fried to both sides of the yellow to cook, cook into the wine, sprinkle with green onions can be. Flavor characteristics: scallop pieces of deep yellow color, slightly crispy skin, salty and tender.

Salted scallops

Ingredients: 2 scallops, 1 piece of ginger, 1 green onion, 2 cloves of garlic, 2 eggs, salt, black pepper, cooking wine, cornstarch, dry bread crumbs 1 plate. Pepper flavor dish, jam flavor dish, condensed milk flavor dish each one.

Preparation: First of all, chop off the head and tail of the scallop, only the middle part of the scallop, cut into 8-centimeter-long segments, from the dorsal fins under the blade to remove the bone. Marinate it with dried ginger, garlic, salt, black pepper and cooking wine for 15 minutes. Crack the eggs into a bowl, add the cornstarch and a little water, whisk well to form an egg batter, drag the marinated scallop segments into the egg batter and coat both sides with breadcrumbs. Frying pan on high heat, add oil to four or five hot, into the scallop section, deep-fried until the color is golden appearance of crispy when removed, drain the oil, into the plate, with salt and pepper saucer, jam saucer, condensed milk saucer on the table, dipping can be.

Hot and sour scallops:

Seasoning: ginger. Wine. Onion. Soy sauce. Egg white. Starch. Salt. Pepper.

I: cut the fish into two-centimeter-long strips, add seasoning and drown for thirty minutes.

2: pan oil to eighty percent heat. The drowned fish through the oil yellow can be.

3: Put a small amount of oil in the pot. Add the ice sweet, and when it melts add the tomato juice and a little bit of chili powder and a little bit of vinegar.

Spicy scallop

1. Scallop cleaned and cut into sections, add onion, ginger, wine, salt, monosodium glutamate (MSG), vinegar marinade for about 15 minutes;

2, oil burned fifty percent hot, one by one under the scallop, low-fat frying until golden brown and drain the oil;

3, hot red oil, add tomato sauce, pickled red peppers with the stir-fried to the color of bright red, add a little water to boil until the aroma of overflowing

When the next fried scallops slightly simmer to taste, until the juice thick, add a little sesame oil and stir fry evenly out of the pan.

Butterfly Fish:

Main Ingredients: Scallop

Accessories: green onion, ginger, garlic, pepper

Seasoning: salt, chicken essence, sugar, soy sauce, vinegar, cooking wine, starch, sesame oil

Cooking Method:

1, wash and cut the scallop into sections, add salt, cooking wine, pepper marinade for 10 minutes to be used, onion, ginger and garlic chopped, take a small bowl, put in salt, soy sauce, vinegar and pepper. Put salt, soy sauce, vinegar, chicken essence, cooking wine, sugar, cornstarch, moderate amount of water into juice;

2, sit in the pot on the fire into the oil, the scallops on both sides of the deep-fried to golden brown fish out, the pan to stay in the bottom oil, put the scallops, pour into the adjusted juice, burned to scallops into the flavor of the drizzle of sesame oil out of the pot can be.

Weird scallops:

[Ingredients] 1 scallop (about 500 grams), 10 grams of peel, 25 grams of cooked peanuts.

[Seasoning] 10 grams of yellow wine, 5 grams of soy sauce, 2 grams of salt, 75 grams of sugar, 500 grams of essential oil (consumed 25 grams), 50 grams of water, 7 grams of chili powder, 2 grams of pepper powder.

[Operating Procedures]

1. Scallop kill wash and drain, cut into diagonal segments, with a little salt, wine marinade. Chenpi chopped; peanuts also patted into pieces.

2. frying pan is hot, into the scallops fried to the outside of the fragrance in the loose (need to repeat the fried), fish out, pour off the oil.

3. Add water, sugar, soy sauce, salt, yellow wine in the pot, slowly simmer over low heat, see the juice thickened into the scallops, hang on the juice sprinkled with orange peel, cooked peanuts, chili powder, pepper powder, turn it over, you can plate.

Scallop in basket:

Ingredients:

Scallop, ginger, green onion, garlic, Shaoxing wine, tomato sauce, sugar, white vinegar, seafood sauce, XO sauce, wet starch, refined salt, dry starch, salad oil.

Production:

1, the scallop cleaned and boned cut into sections, with refined salt, wine, green onions, ginger impregnated with flavor.

2, the scallop will be dry, pat dry starch, into the 80% hot frying pan. Into the frying pan before the scallop meat rolled into a cylinder. Fry until golden brown and pour into a leaky spoon to drain off the oil.

3, frying pan on the fire, scoop a little oil, put onion, ginger rice, garlic, tomato sauce, wine, sugar, white vinegar, seafood sauce, XO sauce boiling, thickening with wet starch, dripping into the salad oil, pouring in the scallop on the pan, plated in the shape of a flower basket.

Scallop:

Ingredients:

75 grams of scallop, 20 grams of gravy powder, 100 grams of milk, peanut oil, salt, tomato sauce, wine, monosodium glutamate, sesame seed, sesame oil, each appropriate amount.

Directions:

① Clean the scallop. Cut into long sections, put into a large bowl, add refined salt, wine, sesame oil and mix well, marinate for 30 minutes.

② pot on the fire, scallops piece by piece into the oil, fried to golden brown, fish out, control the oil.

③ Add water to the remaining gravy powder and mix well.

④ frying ladle on the fire, add a little boiling water, add milk, tomato paste, refined salt, stir well. When the soup boils, add the water to thicken the sauce, put in the monosodium glutamate, stir a little and pour it on the fish to be ready.

Papaya stewed scallop:

Raw materials: 250 grams of papaya, 500 grams of scallop, 10 grams of ginger, 10 grams of scallion, 10 grams of cooking wine, 3 grams of refined salt, 0.2 grams of monosodium glutamate, 15 grams of lard.

Practice: 1. Papaya washed and cut into thin slices. Scale the scallop and gill, disemboweled and gutted, washed, cut into 3 cm long section. Ginger washed pat cracked, green onion washed and cut into pieces.

2. Papaya and scallops in a large porcelain bowl, add wine, lard, ginger, scallions and salt, injected with 400 ml of water, cover tightly.

3. Steam on the cage with high heat for 20 minutes, see the fish color to white, meat cooked when out of the cage, pick up the ginger, scallion, under the monosodium glutamate, seasoning.

Lychee scallop:

[main ingredients and auxiliary ingredients]

500 grams of scallop, yucca slices of ding 5 grams of refined flour l00 grams of refined salt 6 grams of ding 8 grams of scallions, 6 grams of green peas, 250 grams of broth, monosodium glutamate (MSG) 3 grams of carrot 5 grams of ding, 750 grams of oil, 35 grams of sugar, 25 grams of sauce, before 25 grams of mushrooms ding 5 grams of wet starch 20 grams of vinegar 20 grams of oil, 3 grams of oil. 3 grams

[cooking method]

1. the scallop cut off the head, tail, and pick off the fish spines washed, fish skin side down, the first with an oblique knife in the flesh of the fish wedge into a strip of parallel knife lines, and then turned at an angle, with a straight knife wedge into a strip of parallel knife lines intersected with a straight knife at right angles to the oblique knife, and then cut into a triangular piece of side length of about 3.5 centimeters, with vinegar, salt, monosodium glutamate to feed the mouth.

2. Spoon 700 grams of oil, burned to seventy percent heat, the fish block dipped in flour, and then pinched up the triangle, meat side out in a round, put the oil fried to a golden brown, lychee-shaped when fishing out the oil control.

3. frying spoon hot, stay in the bottom 25 grams of oil, add before the sauce, sugar slightly fried, and then add diced scallions, carrots, yucca slices of diced mushrooms diced pot, add vinegar, broth, salt, monosodium glutamate boiling, skimming the floating foam, hooked with wet starch into a thick but thickened gravy, poured into the scallops, green beans, pouring the people of the sesame oil and stirred well, served on the plate that is complete.

[process key]

1. Scallop initial processing, the knife should be accurate, can remove the fish spines, but also to maintain the integrity of the fish.

2. Fish graver lychee flower knife, knife spacing uniform, depth consistent. After the fish is fried, it can be fully turned up in lychee shape, beautiful shape.

3. Frying oil temperature, in order to seven or eight percent of the heat is appropriate. Too high, the fish is easy to scorch; too low, the fish is easy to collapse in the pot.

Eggplant scallop practice

1, scallop cut into segments, and then use a knife to slice into two pieces along the fish bone.

2, cut the eggplant into segments about the same length as the scallop pieces, then cut into slices and arrange on a piece of scallop.

3. On top of the eggplant, cover the other piece of scallop that corresponds to this piece of scallop. Follow this method, sandwiching each of the two slices of scallops with a layer of eggplant slices in between.

4, frying pan hot oil, the eggplant sandwiched between the scallops carefully into the pan, medium heat, both sides of the pan-fried brown when cooked (turn over carefully, so as not to fall out of the eggplant inside), pour in the ready-made barbecue sauce, add a little water, boil, turn the heat to medium, shake the pan, so that the scallops on both sides of the all stained with the juice, the water will be close to the time, can be dished out. If you can buy this kind of scallops, you can use it directly, which is less troublesome. If you can't buy boneless scallops and you're not afraid of trouble, you can do what I did this time, cut the fish into two pieces with a knife, and if you're not afraid of trouble, remove the bones (I'm afraid of trouble, so I didn't remove the bones, laugh.).

2, of course, if you are especially afraid of trouble, not to cut the scallops into two pieces, eggplant is not sandwiched between the scallops, directly sliced with the scallops and pan-fried, it must be just as delicious.

3, if you don't have barbecue sauce, use some sugar, cooking wine, soy sauce, ginger, add some water to make a sauce to cook, also delicious.