The home cooked practice of dried scallops, ten home cooked practices of dried scallops

When it comes to how to eat scallops, it's actually similar to how you eat various seafoods. It can usually be eaten with other ingredients. Stewed soups, porridges, and stir-fries are all available. Here are three of my personal favorite ways to eat them. Hope you enjoy!

First course: scallop duck soup.

Ingredients: Banya: half, scallops: 15g, shiitake mushrooms: several, cooking wine, ginger: to taste.

Manufacturing steps:1Wash the mushrooms and scallops and soak them in water.

2.Put the duck into the pot, add cooking wine, ginger, and an appropriate amount of water, blanch and drain for later use.

3.Put all the ingredients in a saucepan, add an appropriate amount of water, simmer for about 2 hours, and finally add salt to taste. The natural and delicious scallop duck soup is ready, especially for the dry autumn!

The second paragraph: dried scallop baby cabbage.

Ingredients: baby cabbage, dried scallops, preserved eggs, soup, garlic.

Method: Wash the baby cabbage and cut it into small pieces; Soak the scallops for about 30 minutes in advance, soak them until soft and tear them into fine strips; Peel the eggs and cut them into small pieces. Heat the oil in the pot, first fry the garlic, then fry the scallops and preserved eggs, then put in the soup to boil, then put in the baby cabbage to soften, add some salt, sugar and chicken powder out of the pot.

Tip: If you don't have soup at home, use ready-made chicken broth, bone broth or water. In addition, baby cabbage can also be replaced with Chinese cabbage or pea sprouts.

Paragraph 3: Scallop consommé.

Ingredients: lean meat, dried scallops, ginger slices.

Method: Cut the lean meat into large pieces, and put the ginger slices in water to taste; Soak the scallops for about 30 minutes in advance, soak them until soft and tear them into fine strips; After all the ingredients are processed, put them in a soup pot, add an appropriate amount of water, put a few bowls of water for a few people to drink, and add a bowl of water loss.

Once the heat is boiling, reduce the heat to low for about 1 hour and add salt to taste.

Tip: Insect flowers can also be added to this soup. The soup will taste better and look better. In addition, lean meat can also be substituted with ribs or chicken.

Scallop and cauliflower soup.

Material. Cauliflower, scallops, salt, sugar, a pinch of oil.

Method. Heat the pan with less oil and fry the cauliflower.

Add water, cover with cauliflower, then add the scallops.

Bring to a boil over high heat and simmer for about 20 minutes.

Wait until the soup turns white, season with salt and sugar and serve.

Soup, steamed eggs, fried eggs, and porridge.

1. Scallop porridgeIngredients: 50 grams of vegetable core, 50 grams of diced dried scallops, 1 egg, 100 grams of rice.

Excipients: 5 grams of shredded ginger, water.

2. Winter melon and scallop soup.

Ingredients: 1 piece of winter melon.

Accessories: 1 dish of dried scallops, appropriate amount of water, a little chives.

3. Braised bamboo shoots with scallops.

Ingredients: 20 grams of dried scallops, 100 grams of lettuce, 100 grams of bamboo shoots.

Excipients: 25 grams of oil, 2 grams of salt, 20 grams of rice wine, 2 tablespoons of water starch, 5 grams of chopped green onion, 10 ml of fresh soy sauce.

4. Scallop potato cakes.

Ingredients: 180 grams of mashed potatoes, 30 grams of plain flour, 20 grams of carrots, 20 grams of scallops.

Excipients: 1 egg yolk, corn oil, green onion, ginger slices, appropriate amount of fresh mushroom powder.

5. Scallop soup baby cabbage.

Ingredients: 2 baby cabbage, 50 grams of dried scallops, 100 grams of tofu, 10 grams of wolfberry.

Excipients: 1 ml of olive oil, 2 grams of salt.

6. Boiled scallops and rape.

Ingredients: 1 plate of rape, 1 plate of dried scallops.

Excipients: 6 grams of corn starch, half a bowl of cold water.

7. Pork belly soup with dried scallops and radish.

Ingredients: 500 grams of pork belly.

Excipients: 10 dried scallops, half a white radish, half a sweet corn, 1 piece of ginger, 5 grams of wolfberry, 2 teaspoons of salt, 1 2 teaspoons of pepper, 1 tablespoon of cooking wine, appropriate amount of water.

8. Boil spinach with scallops.

Ingredients: 50g dried scallops, 500g spinach.

Excipients: appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blended oil.

9. Scallop and egg fried rice.

Ingredients: 1 large bowl of rice, about 400 grams, 3 eggs, a handful of scallops, 1 small sausage, 3 shiitake mushrooms.

Excipients: 1 tablespoon of cooking oil, 2 grams of salt, 2-3 shallots.

10. Scallop and cabbage in a pot.

Ingredients: 6 dried scallops, 1 Chinese cabbage.

Excipients: 1 bowl of warm water, 1 bowl of bone broth, 3 grams of salt.

ScallopsIt is a dried product of scallops, rich in protein, a variety of minerals and trace elements, rich in nutrition, and compared with fresh scallops, there are two significant advantages: first, the fishy smell is greatly reduced; 2. Easy to keep, well sealed, keep the refrigerator hygienic, and can be stored in the freezer for one year.

How do you make dried scallops delicious? Speaking of the way to eat scallops, in fact, it is similar to the way to eat various seafood, and it can generally be added to dishes with other ingredients, such as stewed soup, stewed porridge, and stir-fried vegetables. Here are 3 ways to eat that I personally like, I hope you like it!

Ingredients: Half a duck, scallops: 15g, mushrooms: a few, cooking wine, ginger: appropriate amount.

Steps:

1. Wash the mushrooms and scallops and soak them in water.

2. Put the duck in the pot, add cooking wine, ginger, appropriate amount of water, blanch and drain for later use.

3. Put all the ingredients into the stew pot, add an appropriate amount of water, simmer for about 2 hours, and finally add salt to taste, and the natural and delicious scallop duck soup is ready, especially suitable for dry autumn!

Scallops: 10g, eggs: 2 pieces, warm boiled water: double the volume of eggs, chopped green onions, cooking wine, salt: a little.

1. Wash the scallops, soak them in advance, and then steam them for later use.

2. Add a small amount of cooking wine and salt to the eggs, add double the volume temperature of boiled water (lower than hand temperature), and mix evenly.

3. Sieve the egg liquid twice to remove the surface foam.

4. After the steamer boils over high heat, put it in an egg bowl covered with plastic wrap, steam it for 8 minutes on medium heat, put on the scallops, and continue to steam for 2 minutes.

5. Drizzle with steamed fish soy sauce and sesame oil to eat.

Rice: 100g, scallops: 10g, shrimp: 5, shiitake mushrooms: 2, diced carrots: a small amount, coriander: a small handful, white pepper: a small amount, salt: to taste.

1. Wash and drain the rice in advance, put it in a plastic bag, and freeze it overnight.

2. Soak the scallops in advance. Shrimp to the shrimp line.

3. Defrost the rice slightly the next day so that it can be separated. Dice the shiitake mushrooms and carrots, and cut the coriander into sections.

4. Put an appropriate amount of water in the casserole, bring to a boil over high heat, add rice, turn to low heat and cook until the flowers are thick, about half an hour.

5. Add diced mushrooms, diced carrots, shrimp and scallops and simmer for 15 minutes.

6. Add an appropriate amount of white pepper and coriander to taste before cooking.

7. The delicious scallop seafood porridge is ready, hurry up and eat it!

How to make scrambled eggs with scallops:

1. Preparation of ingredients:

3 eggs, 20g dried scallops, 300ml warm water, 5g light soy sauce, 3 shallots, all ingredients ready for later use.

Second, the production steps:

1. Crack the eggs into a bowl and beat them with chopsticks.

2. Pour in 300ml of warm water and continue to stir well.

3. Pour the egg liquid into the strainer, sieve to remove the foam, and puncture the remaining small bubbles with chopsticks.

4. Cover with plastic wrap.

5. Add an appropriate amount of water to the steamer, put it in the steaming drawer, and put it in the bowl with egg liquid.

6. Cover the pot and steam over high heat for 20 minutes.

7. Take advantage of this time to put the dried scallops soaked in advance into another soup pot and cook for 30 minutes.

8. When the time is up, take out the steamed eggs and put out the boiled scallops.

9. Drizzle light soy sauce over the steamed eggs.

10. Pour in just the right amount of dried scallops, and bring less soup.

11. Finally, sprinkle with chopped shallots, and this perfect scallop steamed egg is ready!

Scallop steamed eggs are delicious, method: 1Ingredients:

Scallops, eggs, chives, ginger slices, 2Soak the scallops in warm water for 2 hours, add 1 teaspoon of cooking wine, three or two slices of ginger, put them in a steamer and steam for 20 minutes, take them out and let them cool. 3.

Crack the eggs into a bowl and add the water for steaming the scallops (the scallops are not enough, add water, the ratio of eggs to water is about 1: beat the eggs. 5.

Sift the beaten eggs and pour them into a bowl. 6.Put it in the steamer, (you can cover the container with the egg liquid or wrap it with high-temperature plastic wrap to prevent the water from the steamer from dripping into the egg mixture) 7

When steaming the eggs, grind the processed scallops into shreds. 8.When the egg liquid is slightly solidified after about seven or eight minutes of steaming in the steamer, sprinkle the dried scallops torn into shreds on the surface of the egg liquid and continue to steam for a few minutes until the egg liquid is completely solidified.

9.Sprinkle with chopped green onions, drizzle with light soy sauce and sesame oil and serve.

Steamed eggs with scallops, first tear the scallops open and wash them, then sprinkle the eggs and put the scallops inside, put them in the pot and steam them.

Preparation of winter melon and scallop soup.

1.Prepare the materials.

2.Wash the scallops and soak them for a while.

3.Wash the winter melon and remove the inner pulp, cut it into small pieces, pour it into the pot, and bring it to a boil over high heat.

4.After boiling, pour in the soup treasure and continue to simmer for 20 minutes.

5.Pour in the scallops and the water in which they soaked them into the pot and continue to cook for 20 minutes.

Stir-fried fresh scallops are a delicacy with fresh scallops, sweet beans, carrots, and diced cucumbers. Here's how:

Ingredients: 160g dried scallops, 70g sweet beans, 15g carrots, 1 green onion, 10g ginger, 1 chili pepper, 1 tbsp oyster sauce, 1 tbsp rice wine, 50 g water, 1 tsp white powdery water, 1 tsp sesame oil.

Preparation: 1 carrot slice; Sweet beans are torn off the thick edges; Cut the green onion into sections; Slice the chilli and ginger and set aside.

2 Blanch the scallops in boiling water for about 10 seconds, then remove and drain.

3 Heat a pan, add 1 tbsp salad oil, sliced chives, ginger and chili flakes over low heat, add fresh scallops, sweet beans, carrot slices, oyster sauce, rice wine and water and stir-fry over medium heat.

4 Stir-fry the above ingredients for about 30 seconds, add the white powder water to thicken, and finally sprinkle with sesame oil.

The home-cooked recipe for dried scallops is as follows:Ingredients: 1 white radish, 20g dried scallops, 7 8 dried shiitake mushrooms, 2 fresh shiitake mushrooms, 10 fungus, 1 tablespoon of oyster sauce, 1 tablespoon of Weijixian soy sauce, 1 tablespoon of dark soy sauce with rock sugar, a little chopped green onion, appropriate amount of cooking oil.

1. Prepare the ingredients.

2. Wash the fungus and small flower mushrooms and soak them for later use, and filter the soaked water for retention.

3. Wash the white radish, scrape off a thin layer of skin, cut it into slices, and then hit a flower knife on both sides to facilitate the flavor.

4. Slice the soaked small mushrooms.

5. Flatten and crush the scallops with a knife.

6. Cut some chopped green onions, wash the flowers and mushrooms and cut them into thick slices for later use.

7. Heat an appropriate amount of oil in a pot, add chopped green onions, scallops, and small mushrooms and stir-fry until fragrant.

8. Add 1 tablespoon of Weida Delicious Soy Sauce, 1 tablespoon of Weida Mei Rock Sugar Dark Soy Sauce and 1 tablespoon of Wei Da Mei Premium Oyster Sauce and stir-fry until fragrant.

9. Add fresh mushrooms, soaked fungus, and filtered water for soaking small mushrooms.

10. If the water is not enough, add some hot water, so that all the ingredients can be submerged, and then turn to medium-low heat and simmer for 20 minutes after boiling.

11. Wait for the radish to become transparent and soft and glutinous, turn to high heat to reduce the juice.

12. Roasted radish with mushrooms and scallops with unique flavor is more satisfying than eating meat.

Scallop and winter melon soup

Method: 1. Peel the winter melon, remove the seeds, and slice it.

2. Soak the scallops in 1 2 tablespoons of seasoning cooking wine and 4 tablespoons of water for 4 hours and remove them.

3. Add the scallops, ginger slices and hot water to the container, cover and heat until 1 minute after boiling, then add winter melon and salt, cover and heat for 15 minutes.

Scallop flower crab porridge

Method: 1. Soak the scallops in warm water after washing.

2. After the rice is washed, put it in the rice cooker with the scallops, plug it in, close the lid, and press the on/off button.

3. When the porridge in the pot is cooked to 9 ripe, open the lid and put in the seafood, add salt to taste, unplug the power, and use the residual heat in the pot to cook the shrimp thoroughly.

4. Sprinkle coriander and a small amount of salt on the bowl.

Scallop tofu soup

Method: 1. Soak the scallops in water after washing.

2. Cut the tofu into thin slices, cut the green onion into small pieces, and cut the ginger into shreds for later use.

3. Put water in the soup pot, bring to a boil over high heat, and sprinkle in the green onion and ginger shreds.

4. Then put in the tofu, the soaked scallops (the water for soaking the scallops is also poured into the pot together), and a few more mushrooms can be added to make the taste more delicious.

5. After the heat boils, change to medium heat and continue to cook for 15 minutes, season with salt.

Braised scallops

Method: 1. Soak the scallops in water after washing.

2. Cut the bamboo shoots and mushrooms into small cubes. Peel the green onions, garlic and ginger, wash them and chop them into finely chopped pieces.

3. Heat the wok, put in the oil and boil until it is eighty percent hot, (you can also put some pork belly to stir-fry fragrant) put the dried scallop meat into the oil, slide it and pour it out.

4. Then pour a small amount of oil into the pot, when it is hot, add green onions, ginger and minced garlic to stir-fry the fragrance, add monosodium glutamate, stir-fry evenly, pour in chicken broth or water, put in shellfish meat, after the soup boils, put in bamboo shoots, mushrooms and green beans, stir-fry well, add cooking wine, soy sauce, sugar, add refined salt, and thicken with water starch.

Hibiscus scallops

Method: 1. Soak the scallops in water after washing.

2. Put the dried scallops into a basin, add green onions, ginger, 5 grams of Shao wine, 250 grams of water, steam for 30 minutes in the basket drawer, take it out, decant the steaming juice, and pick off the green onion and ginger.

3. Put the egg white in a bowl, beat it in a certain direction, add grams of refined salt, monosodium glutamate, and a small amount of milk, mix thoroughly, pour it into the soup plate, steam it in the basket drawer over medium heat for 5 minutes, and take it out, insert the scallops neatly on the surface, and then steam it in the basket drawer for 5 minutes.

4. Put the pot on the fire, boil the broth, add refined salt, monosodium glutamate, Shao wine, mix thoroughly, and pour it on the hibiscus scallops.

Scallop melon balls

1500g of winter melon and 60g of dried scallops

Lean pork 200g refined salt chicken broth 750g

Method: 1. Wash the scallops with warm water and peel off the tendons, and soak them in water to soak the scallops.

2. Put it in the steamer and steam for 10 minutes, then take it out and set aside.

3. Cut the winter melon into cubes, trim it into a small round ball, blanch it in boiling water and put it in a stew pot, add the soup, and boil the lean pork slices thinly for 20 minutes and cover it.

3. Pour the scallops into the winter melon cup, simmer for 30 minutes at the same time, take out the lean meat, and proofread the salty and light.

4. Add chicken broth to the pot, add winter melon balls and dried scallops, adjust the taste, thicken, and put it on a plate.