Dried scallop, also known as Yaozhu, has many dishes with Yaozhu as the raw material, and the methods of "grilled", "stewed" and "soup" are mostly used, such as "stewed shark's fin with Yaozhu". To make these dishes, generally, the swollen scallops are shredded or crushed and matched with other raw materials.

Steps of Yaozhu's swelling:

1, soak dried Yaozhu in clear water for about 15 minutes, so that it will naturally soften after absorbing water.

2. Wash the Yaozhu gently by hand and remove the old tendons on the corners of Yaozhu. Be sure to wash it clean and pay attention to the sand.

3. Put the washed dried Yaozhu into a large porcelain bowl, and add appropriate amount of ginger slices, onion segments, carved wine and water. The amount of water should be slightly less than that of Yaozhu.

4. Boil the steamer, then put the yaozhu in and steam for 30 minutes.

The practice of Yaozhu soup:

Raw materials: such as chicken, duck, goose, cow, sheep, horse, rabbit, pig, fish, shrimp, vegetable, eggplant, melon, egg, bean, etc. Umami seasoning; Three fresh scallops; A little onion; A little tomato juice; A little spinach; A little white wine; A little monosodium glutamate; A little minced garlic.

Process:

1. Dice Yaozhu, onion, straw mushroom and spinach for later use.

2. Stir-fry onion, tomato juice and sauce with butter, add white wine seasoning and appropriate amount of white thick soup, and boil in a pot to make soup.

3. Put Yaozhu, Volvariella volvacea and Spinach in the boiled soup and boil until cooked and hot.

4. Put the boiled soup into the soup plate and eat it.

Generally, when you put down a dozen scallops in broth or porridge, the food will be more delicious.