Wenbei s practice, Wenbei boils for a few minutes

It is better to boil shellfish in cold water, and generally experienced people will not cook seafood in hot water, because hot water can only make the skin of seafood hot, denature the protein, and cause the skin to deteriorate. The correct way should be to boil the seafood in cold water, the seafood is heated faster and more evenly in cold water than in hot water, and at the same time, you can add a little salt to the water to make it heat evenly, and the nutrients in the seafood will not be lost. Of course, sometimes we have to look at what kind of shellfish it is, and different shellfish will cook it differently.

Generally, freshwater shellfish are boiled in cold water until the water is boiled, and saltwater shellfish are like snow clams or something, some will pass in boiling water, but it is still recommended to boil them in cold water until they are boiled.

Shellfish boiling steps:

Ingredients: 300g of shells, auxiliary materials: appropriate amount of chopped green onion, appropriate amount of salt.

1.Put the washed shells into boiling water, add chopped green onions and refined salt, and cook;

2.Once cooked, it can be eaten out of the pan, and the dipping sauce can be prepared according to personal taste.

Shells can not only be used as decorations, but also can become a delicacy, a nutritious supplement to seafood. Shells are rich in protein and calcium, which not only beautify the skin and enhance physical fitness, but also are delicious as seafood, whether it is eaten in soup or stir-fried. The preparation of shell soup is very simple, and it can be made quickly at home every day, so the following is a simple way to make shell soup.

Ingredients: shells, ginger, garlic, green onions, cooking wine, oil and salt, chicken essence.

Method: 1. Put a small amount of oil in the pot, add ginger and garlic to stir until fragrant, pour in cooking wine and simmer for a while, add water and boil;

2. Wash the shells, add a large spoon of salt and wash them, so that the surface of the shells will be very clean;

3. Pour the shells into the hot oil soup, the soup boils, and when you see the shell mouth basically open, you can turn off the heat and add salt, shallots, and chicken essence to season and put on the plate.

Shell soup is nutritious.

Shells are mostly high-protein ingredients, and contain calcium, iron, phosphorus and zinc and other minerals, in addition to shells also contain some vitamins and some niacin and choline and other trace elements, these substances are essential nutrients for the normal metabolism of the human body, usually after eating shellfish ingredients can absorb sufficient nutrients, to protect the body's metabolism has great benefits.

The efficacy of shells.

1. Shells can purify the blood.

Purifying the blood is one of the important effects of the shell, it contains unsaturated fatty acids known as the vascular scavenger, can clean up a variety of toxins in the human blood, can also reduce the accumulation of cholesterol in the blood vessels, usually regular consumption can soften the blood vessels, can also purify the blood, can prevent the occurrence of a variety of cardiovascular diseases.

2. Shells can improve intelligence.

The shell contains some natural DHA also called docosahexaenoic acid, which is often called the brain, which can promote the development of cranial nerves and optic nerves after being absorbed by the human body, and can also improve people's memory, which is most suitable for those who often use the brain to eat, and the middle-aged and elderly people can also reduce the incidence of Alzheimer's disease by eating more shell industry ingredients.

Five to eight minutes.

Generally speaking, the cooking time of Wenbei is five to eight minutes, in fact, it depends on how big Wenbei is, so that the time can be better controlled. The shellfish does not need to be boiled for too long, and it can be controlled to mature in three to four weeks, as long as the water is boiled, the shells are put in the pot and boiled for a few minutes.

Shellfish will automatically open or close the shell when it is processed alive, and when it is cooked in hot water, the tissue will shrink due to the loss of toughness, and the shell will automatically open and spit out the dirt inside.

How to choose Venbe:

1. Look at the color: the color of fresh dried scallops is generally more natural, the color is slightly bright, and it looks fresher; If there is black or yellow, it means that the scallops have been left for too long, the appearance has lost its luster, the meat is not fresh, and some even have mold. When purchasing, try to choose light yellow or brown, so that the cooking is more fragrant and rich.

2. Observe the shape: the dried scallops of good quality are almost the same in shape, showing a relatively round and full shape, generally cylindrical, full of flesh, very hard to the touch, and not too brittle; On the contrary, if the shape of the scallop is broken and broken, and there are cracks, it is recommended that you try not to choose.

3. Look at the size: there are differences in the size of the scallops, the size of the scallops with better quality is more uniform, and there is rarely a lot of difference in size, and each scallop has been exquisitely selected and looks relatively full. Inferior dried scallops generally do not pay attention to these, the size of the scallops is large and small, the texture is messy, the particles are loose, and some of them are late and there is a phenomenon of slag dropping.

I care about the dried scallops I bought on Kangde Jingdong*** The texture is even, the particles are full, and the quality is very good. ）

4. Smell the smell: smell the smell of the scallops, if there is a salty or fishy smell, it means that the quality of the scallops is poor, and the high-quality scallops smell a sweet smell, a faint fragrance, which promotes appetite very much.

5. Pinch by hand: When the high-quality scallops are crushed by yard wheels, you can see that the flesh of the scallops is filamentous and well-organized; The inferior dried scallops are mostly made of fish meat and edible glue, and when they are bent and crushed by hand, they are pureed.

Wenbei can be fried with asparagus to eat. The following is an introduction to the method of stir-fried bunbei with asparagus.

Ingredients: Wenbei 260g, asparagus 150g

Steps: 1. Prepare bowl juice: Put a little salt, sugar, chicken powder, monosodium glutamate, pepper in the bowl 2, and then drop in a little Huadiao wine, then put a little starch and water and stir well, mix into a bowl of juice for later use 3, slurry fresh shellfish:

Sprinkle a little salt and pepper into the book, drop a few drops of Shao wine and gently grasp it with your hands, put a little dry starch and grasp it well for later use.

4. Blanch the freshly cut asparagus in advance and remove it for later use.

5. Blanch the pulped Wenbei and take it out for later use.

6. Put the bottom oil in the pot and stir-fry the green onions, ginger and garlic slices, pour in all the ingredients and cook into the bowl juice 7, stir-fry quickly with a strong fire, and then you can get out of the pot after the sauce is gelatinized.

Ingredients: Fresh scallops, green onions, fish sauce Fish sauce: 2 teaspoons of starch, cooking wine, vinegar, 3 teaspoons of sugar, 3 teaspoons of soy sauce, a little chicken essence, chopped peppers, shredded green onions, shredded ginger, appropriate amount of water.

Method: 1. Thaw the fresh shellfish, wash it, and use kitchen paper to absorb the water. Since there is a lot of water, as long as you don't continue to seep a lot of water outward.

2. Mix the fish flavor sauce and set aside. Cut the pickled peppers into small rings, and if you have your own red pickled peppers, the dish will look better. I use wild peppers, and I can't see the color. If you don't have pickled peppers, you can use chili sauce instead.

3. Put more oil in the pot, when the oil is heated to 70%, roll the shellfish evenly on a layer of dry starch, put it in the pot and fry it for one minute, remove and drain the oil.

4. Cut the green onion into 1 cm long spring onion bullets. Leave the bottom oil in the pot, add the green onion bombs, stir-fry until fragrant, pour in the fish sauce, and bring to a boil over low heat.

5. After the juice becomes thicker, add the fresh scallops and stir-fry evenly.

Steamed scallops with garlic vermicelli.

Ingredients: a few scallops cut in half and washed (you can let the fish shop owner process them when you buy them), vermicelli (I personally like longkou mung bean flour, but I don't have it at home today), garlic, a little ginger, a little green onion.

Seasoning: salt, light soy sauce (optional), vegetable oil.

Method: 1. Wash the scallops, chop the garlic, spread the garlic on each scallop, put a little banquet soy sauce, and then steam it in the pot, I don't know how long it will take to steam, anyway, I have been steaming for a long time, I want to steam for a long time, I may not have diarrhea if I eat it, hehe, I'm afraid that it is not salty, and a little salt is sprinkled on each top;

2. Then cut some chopped shallots, sprinkle on each scallop, put some hot oil, and then steam for 2 minutes, and it's OK.

Brine, stir-fry, charcoal, add some green onion and ginger when boiling in salted water, it is best to open the shell before cooking, spread garlic on top of charcoal, stir-fry with dried chili peppers, green onions, hot sauce, seafood soy sauce, put coriander out of the pot I hope it can help you.

1. Scallop and duck soup.

Scallops and can be made into scallop duck soup with the duck, this way of eating is not only the taste is particularly pure and delicious, and its nutritional value is particularly high, in terms of practice and cooking duck soup is actually similar, first of all, we must prepare an appropriate amount of scallops and a fresh duck, soak the scallops and clean them, clean the internal organs after slaughtering the duck, clean them, and then put the two together into the pot to add seasonings and cook them directly after cooking.

2. Steamed eggs with scallops.

Scallops can also be made into scallop steamed eggs with eggs to eat, this way of eating is very fragrant, and it is also very easy to make, first of all, prepare an appropriate amount of scallops, soak it in water and clean it, then chop it, and then prepare two eggs to break in the bowl and stir evenly, then add a small amount of water, and then pour the scallops into it and stir evenly, and then put it into the pot and steam it directly to eat, the taste is very wonderful, and can play a role in strengthening the body.

3. Stir-fry dried scallops.

If you want to eat lighter, make simpler, then you can also directly use the scallops to stir-fry, fried scallops is also a very recommended practice, not only it is very easy to make, and the taste is not bad at all, first of all, we must prepare an appropriate amount of scallops, soak them in water and wash them, and then put a small amount of oil in the pot, pour the scallops into it and stir-fry after heating, put in a small amount of edible salt and a small amount of monosodium glutamate, until it is fragrant.