Introduction to eating methods: Excessive consumption will affect the motor and digestive functions of the stomach, leading to food stagnation and difficulty in digestion and absorption. Protein content in scallops is high, and eating more may cause a rash. The sodium glutamate contained in scallops is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine, etc. Under the action of intestinal bacteria, it is transformed into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation. Shellfish should be soaked in warm water before cooking, or steamed with a little water and yellow wine, ginger and onion to soften, and then cooked into dishes.
Selection method: the scallops with good quality are dry, with complete particles, uniform size, yellowish color and slight luster.
Practice 1 of scallops: Hydrangea scallops.
Ingredients: 200 grams of dried scallops. 0/00g of prawn meat/kloc-,50g of fat pork, 25g of clean winter bamboo shoots and 35g of spinach heart. 0/2g of refined salt/kloc-,7.5g of monosodium glutamate and 30g of Shaoxing wine. 20g of onion ginger juice, 20g of egg white, 5g of sesame oil15g, and 20g of wet starch.
Practice:
Squeeze the dried scallops and knead them into filaments. Cut the ham, bamboo shoots and mushrooms into 2 cm long filaments, blanch them with boiling water, remove the water and mix them with dried scallops for later use. Chop prawn meat and fat pork into fine mud, and add egg white, clear soup, refined salt, monosodium glutamate and Shaoxing wine. Mix onion ginger juice and sesame oil into stuffing, then squeeze into balls with a diameter of 25 cm by hand, roll them on the mixed dried Bess evenly to form hydrangea, put them on a plate, steam them in a cage with high heat until tender, take them out, and decant the soup. Add clear soup, refined salt and Shaoxing wine to the wok. After the monosodium glutamate is boiled, skim off the floating foam, hook it with wet starch and pour sesame oil on the scallop balls. Wash the spinach heart, put peanut oil in the wok and heat it, then add the spinach heart and stir-fry, add refined salt and monosodium glutamate and stir-fry, pour sesame oil on it and put it around the dried scallop with hydrangea.
Method 2 of scallop: scallop with hibiscus.
Ingredients: Dried scallop 300g Shaoxing wine 7.5g egg white 8 refined salt 4.5g onion 8g misrefined10g ginger 3 slices white soup 250g fresh milk 200g.
Exercise: 1. Put the scallops in a basin, add 5g of onion, ginger and Shaoxing wine, and 250g of clear water, steam them in a steamer for 30min, take them out, remove the steamed juice, and remove the onion and ginger.
2. Put the egg white in a bowl, break it up in a certain direction, add 2.5 grams of refined salt, 7.5 grams of monosodium glutamate and milk, mix well, pour it into the soup plate, steam it in the steamer for 5 minutes, and take it out. When the hibiscus noodles are hard, insert scallops neatly into the noodles, and then steam it in the steamer for 5 minutes.
3. Put the pot on a high fire, bring the broth to a boil, add salt 2, monosodium glutamate and Shaoxing wine, mix well, and pour it on the hibiscus scallops.
Method 3 of scallop: scallop radish
Ingredients: scallop …12g, Shaoxing wine …15g, white radish … 500g, wet starch …10g, ham …10g, chicken soup … 300g, crystal sugar …1. Choose raw thin ham and cut it into pieces 2 cm wide and 5 cm long. Peel a small piece of radish, cut it into cylinders and make it into gear-shaped flowers, and then cut it into gear-shaped pieces with a thickness of 0.5 cm. 2. Put the wok on a strong fire, add cooked lard, and when it is 40% hot, add radish slices, fry until soft, and drain. 3. Take a bowl of 1 piece, put scallops in the middle of the bowl, and surround it with ham, then discharge radish slices into the soup bowl, add chicken soup, steamed scallop soup, rock sugar and refined salt, steam them in a cage for about 45 minutes, then take them out, first pour the original juice into the pot, then turn another soup plate over on the bowl and buckle it in the plate, and the original juice in the pot will be humidified and diluted to thicken. Note:1.The time for steaming scallops should be more than 1.5 hours. Hard scallops can be soaked in cold water for 3 to 4 hours. 2. The radish should be fresh and tidy. After peeling, the radish should be cut into a circular certificate column with a diameter of 2 cm. Be careful not to fry radish for too long. Flavor characteristics:1.scallops, scallops, scallops, scallops, scallops, scallops, scallops and scallops have a special flavor. Radish contains vitamin C and a certain amount of inorganic salts. Braised scallops and radishes complement each other. 2. This dish is a traditional stew in Huizhou, which is characterized by being light, dry and fresh, refreshing and helpful for digestion, and has the effect of sobering up in banquets.