The practice of conpoy, how to make conpoy delicious

In fact, to put it bluntly, the conpoy is a general term for all kinds of dried products with shell obturators, and the conpoy itself is mainly famous for its delicious taste, and it is a necessary treasure to pay tribute to the royal family in ancient times, therefore, the taste of the conpoy is naturally needless to say, of course, it is very delicious, and it is particularly delicious.

Because the conpoy itself belongs to seafood, it is generally mainly cooked with "steamed" and "boiled", but just boiling or steaming the conpoy directly is not delicious, and the homogenization of the taste is more serious.

The classic way to eat conpoy.

1. Soak the fresh scallop in water to remove the hard muscle. (Look closely at the small protruding hard muscles on the scallops, which have a hard taste and are best removed in advance.) ）

2. Pour an appropriate amount of water into the pot, blanch the scallops and remove them.

3. Beat the eggs into the bowl, add salt, and break them into egg liquid.

4. Pour in cool and white. (The ratio of water to egg wash is 2:1.) 5. Sift the egg mixture into a bowl.

6. Put it in the tagine pot, turn to medium heat after boiling, and steam for 10 minutes before you can get out of the pot.

7. Scoop in the blanched scallops. Steam for about 2 minutes.

8. Sprinkle chopped green onions, drizzle with light soy sauce and finish.

Scallop is commonly known as dried scallops, dried scallops, Jiang Zhu Zhu, Ma Jia Zhu, Jade Zhu Zhu, Honey Ding, Jiang Yao Zhu, etc., which is actually the general name of a variety of shellfish adceptive muscle dry products. To put it simply, it's the part of the shellfish that is the most delicious and chewy.

The conpoy itself is relatively small, and if you only use the conpoy to cook, the cost is too high! Our common method is to use scallops as a side dish, which can perfectly bring out its extreme umami flavor and make the whole dish shine.

Below I will recommend a few common practices of scallops!

One: stewed cabbage with scallops.

1. Wash the conpoy first, soak it in water to soften, and then tear it into fine filaments by hand.

2. Cut the Jinhua ham and ginger into slices, wash the Chinese cabbage and cut it in half.

3. Put half a hairy crab into the stew pot, add ham, scallops, ginger, wolfberry, and then add boiling water that can cover the cabbage.

4. Simmer for 1 hour in water, add some salt to taste.

Hundred vegetables are not as good as cabbage, the taste of cabbage is sweet and crisp, and with the delicious scallops and ham, the ordinary cabbage instantly improves several grades.

The soup is also delicious, and it is also great to eat with bibimbap.

Two: Winter melon and conpoy pork rib soup.

1. Slice the winter melon, cut the pork ribs into pieces and blanch the blood, and soak the scallops in water to soften.

2. Put the winter melon and pork ribs into the casserole, pour in the water, the scallops and the water when they were just soaked.

3. Cover the pot, bring to a boil over high heat, turn to medium heat and cook for 2 hours.

A simple bowl of winter melon pork rib soup, with a few scallops, immediately looks "extraordinary", and the rich seafood aroma makes the soup more fragrant and delicious.

The umami of the scallops and the umami of the pork ribs are blended, and it is simply "sea and land double freshness"!

Three: Scallop protein fried rice.

1. Soak the scallops in water until soft, beat the egg whites into egg liquid, and blanch the shrimp and kale in boiling water.

2. Remove the oil from the pan and fry the eggs over low heat.

3. Add white rice, soaked conpoy water, stir-fry evenly.

4. Finally, put the scallops, shrimp and kale together, stir-fry evenly, and add an appropriate amount of salt to taste.

This bowl of scallop protein fried rice is as delicious as the legendary "ecstasy rice"!

The whole dish does not need to put MSG at all, it all depends on the scallops and the water in which the scallops are soaked, and you can exude an incomparably charming delicious taste!

The conpoy is commonly known as dried scallops and dried conpoy. There are many ways to fry conpoy with chili peppers, which has a good taste, appetizing and rice. The easiest way to do this is to steam eggs with scallops.

Wash the scallops and put them in a food processor to make a juice. Add three grams of salt to the eggs, beat with a little pepper, then add the conpoy juice to the egg mixture and put it in a bowl, cover the bowl with plastic wrap, boil water on the steamer, put in the egg mixture and steam for eight minutes.

Scallop is actually the practice of scallop meat and scallop porridge.

1) The scallop is soaked in warm water and torn into thin wires. Clean the rice, add a little salt and raw oil and marinate. Wash the squid and cut into shreds. Roast the duck sedan chair into small pieces. Soak the vermicelli in hot water until soft, cut into pieces and set aside.

2) The pork belly is repeatedly scrubbed with salt and vinegar, the oil tendons are torn off, soaked and bleached with water, scooped up, cut into shreds, and set aside.

3) Wash the pot, pour 2500 grams of water into the boil, add the rice and conpoy, roll slightly, add the shredded pork belly, change to a low heat and cook for 2 hours, add refined salt and monosodium glutamate to taste.

3. Put the pork ribs in water and boil the blood foam. Cut the pork ribs or corn into large pieces, and the scallops need to be soaked in water and washed after soaking. Put the pork ribs and scallops into the water, and the amount of water depends on your own coming, and you have to put in the ingredients, which is generally twice the height of the ingredients.

4. After boiling, simmer for an hour and a half, then add radish, then add salt and other condiments. Simmer for about 10 minutes, taste salty and then remove from the pan.

1.You can also make steamed eggs for children, eggs and scallops are very nutritious, our first step is to soak the scallops, as long as the bubbles are done, and then washed. 2. Soak the washed conpoy in water again, this can be soaked for a longer time.

After soaking, take out the scallops and keep the water. The scallops are torn into shreds, then steamed for ten minutes, ten minutes after the water boils. A few eggs, beat the salt and scatter, pour in the water for soaking the scallops, the appropriate amount of water here should not be too much.

Then put the conpoy silk into the egg mixture. 3. Put it in a pot and steam it, then put in the spicy sauce, and put some oil and light soy sauce if you don't like spicy food.

Scallops are the meat in scallops, which can be boiled in a variety of bone broths, added to dumpling fillings to enhance freshness, and can also be beaten and steamed with minced meat and eggs.

Scallops are another name for scallops. It is made from the adductor muscle of a variety of shells, and according to personal taste, you can make soup and steamed eggs, stewed pork ribs, and braised pork ribs, all of which are very delicious.

Ingredients: 1 radish, 50 grams of minced meat, 30 grams of scallops, accessories: 20 grams of ginger, 6 grams of salt.

1.First, peel and cut the radish into cubes, as shown in the picture below

2.Then prepare the meat, scallop and ginger, as shown in the picture below

3.Then put the scallops in the broth and boil them as shown in the picture below

4.Then add the radish and ginger, as shown in the picture below

5.Boil until the radish is soft and the meat is cooked, as shown in the picture below

6.Add salt to taste. This is shown in the figure below.

7.It's done.

1. Steam the scallops for 40 minutes and then press them into shreds with a spoon for later use;

2. Cut the tofu into cubes, marinate the fish fillet with wine, salt and white pepper for 10 minutes, cut into small diced fish, and mix well with white powder;

3. Heat the chicken soup with water and soaked scallops, add tofu, diced fish and scallop shreds, and add too white powder water to thicken after boiling;

4. Sprinkle some chopped coriander when eating.

New seedlings add golden branches (conpoy and bean seedlings).

The auspicious name, the refreshing dish, and the classic hemispherical shape ,... that I loveIngredients: dried scallops, 12 taels of bean sprouts, white wine, corn starch, 1 2 teaspoons of Shao wine, a little sesame oil.

1. Stir-fry the conpoy.

1) Prepare the ingredients: green and red peppers, shallots, garlic.

2) Cut the chili onion into 1cm cubes and slice the garlic.

3) Put a little water in the pot, put in the scallops after the water boils, then add cooking wine, blanch for about 1 minute, remove and set aside.

4) Put a little oil in the wok, add shallots and garlic slices to stir-fry until fragrant, then add diced green and red peppers and stir-fry for about 1 minute, add scallops and stir-fry, then add oil consumption, turn off the heat and stir evenly, and put it on a plate.

2. Steamed scallops with vermicelli.

1) 2 handfuls of Longkou vermicelli, blanch in boiling water and soak for 5 minutes, then remove them. Add a little sesame oil and mix well so that the vermicelli will not clump together after steaming.

2) Arrange the blanched vermicelli and scallops, sprinkle with chopped ginger and garlic, and steam them in a pot. (The time is generally about 5-10 minutes after boiling according to the degree of fire resistance of the ingredients).

3) Steaming process seasoning sauce: light soy sauce, vinegar, oyster sauce, cooking wine, sugar, add half of the water to dilute, set aside.

4) After steaming, put in the green and red peppers on the plate, pour in the seasoned sauce, pour hot oil, and finish.

3. Scallop eggs.

2) Stir the eggs and fuse the yolks and whites.

3) Finely chop the shallots and set aside.

4) Water and starch are mixed, the tea spoon is used for the seasoning box, and the soup spoon is the porcelain spoon for drinking soup.

5) Salt, starch mixture, stir-fry the cooled scallops with oil (it will increase tenderness), and add chopped green onions to the egg mixture and stir.

1. Porridge boiled with conpoy. Ingredients: Rice, scallops, ginger.

Method: Soak the rice for 30 minutes, soak the scallop for 20 minutes, take a slice of ginger and cut into shreds; Put the rice, scallops, and ginger shreds into the pot together, boil, and turn to low heat for 10 minutes after boiling; Depending on the type of pot (pressure cooker, crockpot, casserole, rice cooker), the boiling time will be different, and the rice cooker is generally 50 minutes. Add salt 5 minutes before turning off the heat and stir well.

2. Conpoy winter melon soup. Ingredients: scallops, winter melon, wolfberry, ginger slices.

Method: Soak the scallops for 20 minutes, peel and cut the winter melon into cubes, and slice the ginger; Put the winter melon in a pot and boil over high heat for 10 minutes, add the soaked scallops, ginger slices, and turn to medium heat; After boiling for 30 minutes, add the wolfberries, add an appropriate amount of salt after 5 minutes, and cook for another 5 minutes.

3. Fried broccoli with conpoy. Food: scallops, broccoli, onion, light soy sauce, cooking wine, salt.

Method: Cut the broccoli into small pieces, soak the scallop for 20 minutes, and cut the onion into shreds; Boil water, put in the broccoli and blanch for 3 minutes, drain and set aside; Heat the oil in the pot, pour in the shredded onion and the soaked scallops, stir-fry quickly, add a tablespoon of cooking wine and light soy sauce; Stir-fry for about 3 minutes, and bring out the ingredients in the pot and the soup together; Heat the oil again, pour in the drained broccoli-type royal flowers, add an appropriate amount of salt, a spoonful of light soy sauce, and stir-fry for another 2 minutes. Arrange the conpoy and other ingredients on top of the broccoli and pour the remaining broth.

The ways to eat conpoy are: conpoy roasted zucchia, conpoy grilled baby cabbage, conpoy pork ribs and radish soup, conpoy egg fried rice, conpoy crab roe tofu, conpoy steamed egg, etc.

1. Scallop Qingzhen Roasted Gourd: Wash the scallops, pour an appropriate amount of oil into the pot, and add the flattened ginger to stir-fry until fragrant. Add the scallops and sauté until lightly browned. Pour in the zucchion, stir-fry for a while, add an appropriate amount of spring dust salt and stir-fry well.

2. Scallop chop baby cabbage: Heat boiling water, add an appropriate amount of salt and a few drops of oil, put the cut baby cabbage into the pot and blanch the water, then pour the soaked scallop into the pot together with the water, add an appropriate amount of salt, chicken essence, sugar and olive oil to taste and cook for two minutes.

3. Scallop pork ribs and radish soup: rinse the pork ribs with foam, peel the radish, and remove impurities after soaking the scallop in water. Put all ingredients into the soup pot, add 8 bowls of water, bring to a boil over high heat, turn to low heat and simmer for 2 hours.

4. Fried rice with conpoy eggs: Soak the conpoy thoroughly and tear it into small shreds, beat the eggs into egg liquid, heat the pan, heat the oil, fry the conpoy shreds with water removed until crispy and fragrant, throw the rice and salt in the middle and stir-fry over the Zen fire until the rice grains are oily, and finally add chopped green onions and red peppercorns.

5. Conpoy crab roe tofu: Put an appropriate amount of water into the pot, add a little salt, after the water boils, add the tender tofu pieces, pour an appropriate amount of cooking oil into the pot, pour in the conpoy silk, stir-fry evenly to produce the aroma, pour in water or broth, turn to medium-low heat and boil, wait for the soup to be half, and add an appropriate amount of flavor powder to taste.

1. You can make home-style scallop soup.

2. Ingredients: three fresh conpoys, a little onion, a little tomato juice, a little spinach, a little liquor, 1 4 pieces of butteroil, a little straw mushroom, a little tomato sauce, an appropriate amount of white soup, a little salt, a little monosodium glutamate, and a little minced garlic.

3. Dice the scallops, onions, straw mushrooms and spinach for later use.

4. Stir-fry the onion, tomato juice and garnish with butteroil, add white wine seasoning and add an appropriate amount of white thick soup to boil into soup in the pot.

5. Put the scallops, straw mushrooms and spinach in the boiled soup and boil until cooked.

6. Put the boiling soup into the soup plate and serve.