One: Lotus root scallop soup:
Ingredients: 6 eggs, 50 grams of scallops, 400 grams of chicken balls, 500 grams of shrimp glue, and a proper amount of food pigment. Salt, cooking wine, monosodium glutamate and soup.
Exercise:
(1) Cook the eggs in a pot with cold water, remove the yolk and leave the protein; Blanch the chicken balls and scallops separately for use.
(2) Take a pot, make it into lotus shape with shrimp glue, egg white and proper amount of food pigment, and steam it in a cage.
(3) Pour the cooked chicken balls and scallops into the soup pot, add salt, monosodium glutamate and cooking wine, boil, and then add the steamed lotus seed tea.
Two: Peony scallop soup:
Ingredients: 250g chicken gizzard, 50g scallop, fresh mushroom125g, 25g spinach juice, 3g salt, 2g monosodium glutamate, cooking wine10g, water starch15g, a little red vegetables, and ultra clear soup10g.
Exercise:
1. Wash the mushrooms, slice them and soak them in water; Wash scallops, peel off old meat, put them in a bowl, add cooking wine and a little water, steam them in a cage for 30 minutes, and take them out for later use.
2. Divide the chicken gizzard into two parts, one part into two parts, add half of spinach juice and the other part into edible red, mix well, put them into bowls respectively, and steam them into petals and leaves.
3. Take a plate, put a little lard on it, put the remaining raw chicken gizzards in the middle, use mushroom slices as stamens in the center of the top, put a circle of scallops and mushroom slices on the periphery, put red flowers and green leaves on it, that is, peony flowers, and steam them in a cage.
4. Put the clear soup into the pot, add refined salt and monosodium glutamate, boil it and put it into the soup bowl; Then push the steamed peony flowers into the soup bowl with a shovel and let them float on it.
Tip: Pay attention to the distribution and use of chicken gizzards, and put peony flowers into the bowl lightly.
Three: Scallop and radish soup:
Ingredients: 1 white radish (about 400g), 2 ~ 4 scallops, 5 bowls of broth, aged wine, salt, sugar, and a little Shā rotto Katakuri powder (unnecessary).
Exercise:
1. Soak scallops in water the night before, wash them the next morning and tear them open by hand.
2. Wash and peel the white radish, cut into pieces or make radish balls.
3. Put the broth (white rice is also acceptable), white radish and scallop into the pot, boil it with strong fire, then simmer for 20 minutes, season it with old wine and sugar, and cook for another 20 minutes. When the white radish becomes soft, pour in the Shā rotto Katakuri powder and stir well.
Four: Scallop soup:
Ingredients: 6 scallops, 30g vermicelli [Accessories]: 65438+ 0/2 onion and carrot.
Seasoning/marinade: wine 10g, salt and pepper.
Exercise:
(1) soak shellfish in warm water, and keep the soaked juice for later use.
(2) The vermicelli is also soaked and cut into 10 cm long.
(3) Cut the green onions and carrots into 4-5cm long filaments.
(4) Blanch 10 green peas with boiling water and shred them.
(5) Stir-fry the materials in "Method 3" with about 15g edible oil, and then add scallops to stir-fry. Add "method 1" juice 1000 cc, and add "method 2" wine, salt and pepper 10g after boiling. After the vermicelli is cooked, sprinkle with the material of "Practice 4".
Five: Scallop and winter melon soup:
Ingredients: wax gourd 1000g, 5 pieces of scallops.
Accessories: 2 slices of ginger, 3 cups of hot water [seasoning/gravy]: A: 1/2 tablespoons of cooking wine, 4 tablespoons of water B: 1 teaspoon of salt.
Exercise:
1. Peel wax gourd, remove seeds and slice. Soak scallops in seasoning A for 4 hours and then take them out.
2. Put scallops, ginger slices and hot water into a container, cover it with 800w fire, boil it and heat it to 1 min.
3. Add wax gourd and salt, cover with 800w fire and heat for 15 minutes.
Six: Scallop pork soup:
Ingredients: 50g scallop, 250g lean pork, cooking wine 10g, 50g green leaves, 2g monosodium glutamate, 5g chopped green onion, 5g Jiang Mo, 25g lard and a proper amount of broth.
Exercise:
1. Put scallops in a bowl, soak them in warm water, wash them, put them in a saucepan, inject clean water, steam them thoroughly in a cage, and take them out.
2. Wash the pork, put it in a boiling water pot, remove it and shred it; Wash the leaves of Chinese cabbage and cut them into sections.
3. Put the pot on fire, add lard, stir-fry leeks and ginger, add shredded pork, cook the cooking wine until the water is dry, add broth, add scallops and shredded pork, cook until the meat is rotten, sprinkle with vegetables, mix with monosodium glutamate and boil.
4. Scallops should pay attention to using cold water or warm water, and avoid boiling water and hot water.
Seven: nutritional analysis of scallop:
Scallop contains protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Scallops are rich in sodium glutamate and taste extremely fresh. Compared with fresh scallops, the fishy smell is greatly reduced.
Eight. The dietotherapy function of scallop;
Scallops are flat and sweet and salty; Has the effects of nourishing yin and tonifying kidney, regulating middle warmer, lowering qi and benefiting five internal organs; Treat dizziness, dry throat, thirst, tuberculosis, hemoptysis, spleen and stomach weakness, etc. A regular diet helps to lower blood pressure, cholesterol and keep fit.
Braised winter melon with scallops
Raw materials:
400 grams of wax gourd and appropriate amount of scallops.
Cooking method:
1. Soak the ribbon until soft, steam it in the pot and tear it into silk;
2. Cut the wax gourd into 3cm long strips, stir-fry in an oil pan, add dried Bess, water, refined salt, white sugar and yellow wine, and thicken with starch later.
Scallop seaweed
Raw materials:
300g scallop, 200g Chinese cabbage, 50g Nostoc flagelliforme, 5g monosodium glutamate, 5g salt and pepper, 50g starch10g broth10g oil.
Exercise:
Soak scallops in boiling water until they are soft, steam them in a steamer 1 hour, and put them in a bowl neatly; Cut Chinese cabbage into filaments, add oil, salt and monosodium glutamate, stir-fry until soft, drain water, put it in a bowl with scallops, steam for 20 minutes, take it out and buckle it in a plate; Soak Nostoc flagelliforme until soft, cook it in stock, take it out and arrange it around scallops, thicken it with salt, pepper, stock and starch, and pour it on.
Features:
Guangdong home-cooked dish. Steamed scallop, Nostoc flagelliforme and Chinese cabbage are the main ingredients. It is characterized by neat dishes, bright colors and light juice.
Braised scallops with chicken.
trait
The color is milky white, fresh and delicious.
raw material
Ingredients: scallop150g, chicken breast150g, egg white100g. The seasoning is cooked big oil 150g, cooking wine 25g, monosodium glutamate 5g, salt 3g, wet starch 50g and chicken soup 800g.
manufacturing process
(1) Peel the old scallop meat, wash it, put it in a bowl, add cooking wine, onion, ginger and appropriate amount of water, steam it in a drawer and mash it. Remove the tendon and skin from the chicken breast, chop it into mud and put it in a bowl. Add cooking wine, egg white, wet starch, salt, monosodium glutamate and appropriate amount of water and mix well to make chicken paste. (2) Heat the frying spoon, add the soup of chicken soup, cooking wine, salt, monosodium glutamate, scallop and steamed scallop, thicken with wet starch after boiling, then pour the prepared chicken paste into the spoon and stir evenly. After the minced chicken is thickened, put it in big oil and stir well, then put it in a bowl.
Shrimp and scallop
Composition:
1 00g shrimp, 50g scallop, 2g lettuce, 3g carrot,15g onion,100ml chicken soup, 30g cooking wine,1g refined salt, 2.5g monosodium glutamate, 25g wet starch,10g.
Features:
Bright and beautiful, shrimp is tender and scallops are refreshing.
Operation:
1. Wash scallops, soak them, remove the hard dices, put them in a bowl, add 15g cooking wine and 150ml water, steam them in a steamer until the scallops are over, and steam them over high fire for later use.
2. Heat the wok again, lubricate the wok, pour in peanut oil, heat it to 30%, cool it slightly, add shrimp, spread it with chopsticks, fry it until it turns white, immediately pour it into a colander and control the oil.
3. Leave the bottom oil 10g in the pot, add chopped green onion and sugar to stir fry until fragrant, and add wine, salt, chicken soup and steamed scallop juice 15g. After the soup is boiled, take out chopped green onion, add scallops and monosodium glutamate, thicken with wet starch, and pour in shrimps to make the sauce boil.
Braised scallops and gouqi head in brown sauce
The main ingredients are 50 grams of scallop and 250 grams of wolfberry head.
Accessories: 5 grams of onion, 5 grams of ginger, 25 grams of Shaoxing wine, 2 grams of refined salt, 0/2 slices of pepper/kloc-and 50 grams of peanut oil.
prepare
(1) Wash scallops, put them in a bowl, add onion knots, ginger slices, Shaoxing wine and a little water, steam them in a cage for about 1 hour, take them out, scoop up onions and ginger from the bowl, pour the original soup into a soup plate, and knead scallops into filaments for later use.
(2) Wash the gouqi head, blanch it in a boiling water pot, take it out, drain it, roughly cut it, put it in the original scallop soup plate, add salt and mix well.
(3) Set fire to the wok, add peanut oil to heat it, add pepper to fry until cooked, then take out pepper granules, pour hot oil on the head of Lycium barbarum, add dried Bess and mix well.
Steamed scallop with three shreds
trait
Beautiful appearance, pleasing color, fresh and tender taste and original flavor.
raw material
200 grams of scallops with water. Winter bamboo shoots 100g, water-soaked mushrooms, ham. Salt 12g, Shaoxing wine 30g, soy sauce 10g, monosodium glutamate 7.5g, onion ginger 10g, clear soup 300g, sesame oil 15g, wet starch 25g, chicken oil 10g and lard/kloc-0g.
manufacturing process
Blanch scallops with boiling water, remove and drain, then arrange a layer neatly and evenly along the bottom of the bowl until the edge of the bowl, and shred winter bamboo shoots, mushrooms and ham. Add a small amount of lard to the wok, heat it to 70% heat (about 154℃), stir-fry onion and ginger, add shredded bamboo shoots, shredded mushrooms and shredded ham, stir-fry, add refined salt, Shaoxing wine, soy sauce, monosodium glutamate and clear soup, boil, thicken and pour sesame oil. Add clear soup, refined salt, monosodium glutamate and Shaoxing wine to the wok. After boiling, thicken with wet starch and pour chicken oil on scallops. Serve.
Braised fish maw with scallops
Ingredients: 25g cooked fish maw and 25g cooked scallop; Ingredients: 25 grams of vase vegetables, 2 grams of ginger slices and 3 grams of onion; Seasoning: salt 8g, monosodium glutamate 7g, sugar 3g, clear soup 25O g, crude oil 100g, wet starch 15g, sesame oil1g. Methods (1) Wash the fish belly and cut it into pieces, put it in a pot, add ginger, onion and clear soup, simmer for taste, and suck up the water; Chop scallops with a knife for later use. (2) Add oil to the pot, pour the vase vegetables, add salt, monosodium glutamate and sugar, stir fry, put on a plate, and put on the stewed fish belly. (3) Add clear soup and scallops into the pot, season, thicken with wet starch, and pour sesame oil on the fish belly, and serve. Features bright color, crispy fish belly.
Multicolored scallop lion head:
200g of pork, 200g of beef, 200g of mutton and 200g of chicken, chopped into soybean-sized particles, and then added with monosodium glutamate, salt and an egg white for sizing (the egg yolk is spread into a thin egg cake with low fire for later use); Prepare another quarter of steamed bread and cut it into bread crumbs; Peel several water chestnuts and mash them with the back of a knife; Onions and ginger are cut into rice grains. Mix the above materials together, stir them evenly, and put them in the refrigerator for half an hour ... add water to scallops, steam them until soft, and tear them into filaments while they are hot. Carrots, water-borne fungus, cucumber skins and egg cakes are all cut into filaments, and the finer the better. Put these filaments together and mix them evenly to make colorful filaments.
Roll a layer of egg liquid and a layer of colored silk in turn, pat them gently and fry them in the oil pan until they are mature. This dish is delicious, crisp outside and tender inside. This is Xian Yi for all ages.
Fried rice with scallops:
When frying rice, preheat the fire first, add scallops and chopped green onion, stir-fry until fragrant, add carrots, a little onion, rapeseed crumbs and scrambled eggs, mix well, add rice and stir-fry for a few minutes.
Roasted scallop
Oil skin, shredded winter bamboo shoots, flour, broth, monosodium glutamate, pepper, Shaoxing wine, sesame oil, salt and peanut oil.
Method:
Soak the oil skin and shredded winter bamboo shoots in a pot with monosodium glutamate, salt, pepper, sesame oil, Shaoxing wine, peanut oil and broth for five minutes, then spread them on gauze, roll them into long strips, put them in a long plate, steam them in a steamer for four hours, then take them out to cool, remove the gauze, cut them into thick discs, and imprint them into small particles with a small iron pipe; Put the wok on the fire and add peanut oil. When the heat reaches 30%, fry scallops in a wok until golden brown. Take out the oil, put the soaking juice, monosodium glutamate, refined salt and Shaoxing wine in a small pot, simmer for five minutes, put it in a bowl, steam it in a steamer for ten minutes, then take it out and put it on a plate. Put the wok on a low fire and heat the peanut oil. Then pour the powder into a bowl and steam it. Boil and pour in.