1, fresh scallops washed, cut into slices horizontally, with a little dry starch marinade standby. The bean curd is softened with warm water, washed and shredded.

2, rice washed clean, add 1500ml water in the pot, boil with high heat, pour in the rice, boil and then switch to a small fire simmer for 60 minutes.

3, and then change to high heat into the bamboo shreds to cook for 3 minutes, pour in fresh shellfish slices, ginger, after boiling add salt, scallion flowers, white pepper to taste can be.

Steamed fresh scallops

Steamed fresh scallops with cornstarch, salt sizing, start a frying pan, oil 50 percent hot under the fresh scallops slipped cooked, another frying pan, sautéed peas, diced carrots, diced mushrooms, sautéed, under the fresh scallops, salt, thickened thin gravy. The carrots should be boiled first, but you can also use cucumber, green pepper and so on.

Baked scallops with milk

[Ingredients/Seasoning] Shredded Ricotta 200g Fresh scallops 16pcs White Wine moderate amount Salt a pinch

Pesto mayonnaise 200g Minced Basilio moderate amount

[Preparation Procedure

(1)Wash the fresh scallops and wipe it dry, smear it with white wine, sprinkle it with salt and set aside.

(2) Skewer the dried scallops with bamboo skewers, 4 per skewer.

(3) Drizzle pesto mayonnaise over scallops and sprinkle with shredded cheese.

(4) Set the oven to 250°C. Place the scallop skewers on a baking sheet and bake in the oven for about 10 minutes, then remove from the oven and sprinkle with the basil.

Serving size: 4 skewers

Foie gras with scallops

Main ingredients: 3 slices of French foie gras, 6 slices of dried scallops, 3 slices of French foie gras, 6 slices of dried scallops. 6 pieces of fresh scallops. 6 stalks of asparagus. Onion 100g. Carrot 30 grams. Onion 20 grams, sliced and salt fried hot, twisted into mud sauce.

Seasoning: Salt, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar. Sugar, Sugar, Sugar TaiWhite powder

Features: materials and craftsmanship with the display of elegant dishes phase of the entrance into the instant flavor is extremely delicious

Production process: 1. Fresh shellfish slightly soaked, that is, soaked in ice water cooled rapidly, take out in the side of the side of the cut in half deep, add green onions, ginger, salt, wine for about 10 minutes, and then fried to both sides of the yellow on the plate.

2. Take the stamen part of asparagus, blanch it in salted water, as a plate decoration.

3. Take out the foie gras, fry it slightly, put it on the fresh scallops, drizzle with sauce and asparagus decoration and serve.

Fresh scallops with enoki mushrooms

Raw materials: frozen scallops, enoki mushrooms

Seasoning: white vinegar, healthy balance salt, Meiji-Shao soy sauce, sugar, chili sauce

Accessories: green onion, ginger, garlic

Method:

Do the scallops defrosting, and rinse them well with clean water. Take a soup pot, pour half a pot of water, turn on high heat, when the water boils, pour the fresh scallops into the pot, use chopsticks to scratch, a few moments later, fish out, drain the water, cut into thin slices.

Cut off the roots of the enoki mushrooms, rinse them with water, pour them into the soup pot, cook them, then pull them out, drain them, and cut them into pieces.

Clean the shallots, cut into very fine scallions. Garlic head, peel off the skin, clean, chopped into garlic paste. Ginger, cleaned, chopped into ginger.

Take a deep bowl, put the fresh scallops into the bowl, add sugar, healthy balance salt, Meiji-Fresh soy sauce, white vinegar, chopped green onion, garlic puree, minced ginger, mix well, and leave it for about twenty minutes to make it taste good.

Take a bowl, put the chopped enoki mushrooms into the bowl, add a little chili sauce and mix well. Take a book plate, lay the enoki mushrooms flat on the bottom of the plate, spread the mixed scallops on top of the enoki mushrooms, use a small spoon to evenly drizzle the remaining chili sauce over the scallops, and serve.

Features: The enoki mushrooms are smooth and flavorful, and the scallops are sour, spicy and tender.