How do you cook scallops? How do you make dried scallops delicious?

Dish Name】 Dried Garlic Scallops 【Cuisine】 Sichuan Cuisine Recipe 【Ingredients】 Other Aquatic Products 【Method】 Roasted 【Flavor Type】 Salty and Fresh 【Finished Dish】 Hot Dishes 【**】 Chinese Famous Dishes Buy this book Main ingredients and auxiliary ingredients 150 grams of dried scallops, 300 grams of chicken broth, 125 grams of one-headed garlic, 10 grams of ginger, 2 grams of Sichuan salt, 5 grams of green onions, 2 grams of monosodium glutamate, 3 grams of sesame oil, 10 grams of Shao wine, 200 grams of lardized oil, 20 grams of wet starch Cooking method 1. Wash the scallops, add 100 grams of chicken soup and 5 grams of Shao wine to the bowl, and steam fertilizer on the basket. Peel and wash the garlic, fry it in a pot of hot pork oil, and put it in a bowl to steam the fertilizer. Beat the ginger and green onion loosely.

2. Put the wok on the fire, put 20 grams of pork oil, burn until it is hot, fry the ginger and shallots, add the chicken soup to boil the flavor, remove the ginger and shallots, put in the scallops and garlic, add Sichuan salt and Shao wine to burn for a while, first take out the garlic and put it on the outer edge of the vegetable plate; Put monosodium glutamate and wet starch in the pot to form a thin thickener, pour in sesame oil, and put it on a plate. Process key 1, dried scallops are mainly produced in Bohai Bay, with Yantai as the best. The color is red and yellow, the big neat and unbroken, the body is dry without impurities, and the dried scallop has a strong fragrance for the top grade.

Dried scallops are precious and expensive, and they are kept in storage, which are sucking, heat-proof, sun-proof, and moth-proof. 2. Scallop swelling: Remove the tendons of the scallops, wash the dust, soak them in cold water for 2 hours, add cooking wine to spread and steam, take them out and let them cool, knead them in the raw water, and remove them into another container.

The raw water is cleared and sanded, poured into the dried scallops and soaked on, and the raw water is used together, and it can be put into the refrigerator to keep it fresh when it is not used. Flavor characteristics 1, Shu into garlic, in Sichuan cuisine, garlic is one of the indispensable condiments. In dishes such as home-style flavor, fish-flavored type, and salty and umami flavor, garlic is used"Little Binqiao"It mainly plays the role of removing and increasing fragrance.

While"Garlic flavor"It is mainly garlic flavor, such as"White meat with garlic paste"。In addition, there are many dishes that use garlic as an ingredient, such as:"Garlic eel"、"Garlic foot fish"、"Garlic catfish"As well as the ones introduced here"Dried garlic scallops"。Garlic plays an important role in these famous dishes.

2. The garlic used in this dish is a kind of single-headed garlic that is a specialty of Sichuan, this garlic is spherical, embellished in the dish, very good-looking, and it seems to be"Jade beads"。This dish is yellow and white, soft and glutinous, and can be used at all times, and is suitable for wine and rice.

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.

The steps of stir-frying the conpoy.

Step 1: Prepare the ingredients.

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

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

Scallops are a food (made for the adductor muscles of scallops) and are dried products of scallops. The nutritional value is very high, with the function of nourishing yin and nourishing the kidney, and stomach regulation, can ** dizziness, dry throat and thirst, deficiency coughing up blood, weak spleen and stomach and other symptoms, regular food helps to lower blood pressure, lower cholesterol, and nourish fitness.

The ancients said: "Three days after eating, I still feel that the chicken and shrimp are boring." "It can be seen that the freshness of the scallops is extraordinary. It is made from the adductor muscle of scallops dried and also has anti-cancer, softening blood vessels, and preventing arteriosclerosis.

1. Preparation of scallop porridge.

To make scallop porridge is not complicated, but first of all, all the materials must be prepared, to prepare an appropriate amount of scallops, the specific amount is about 100 grams, ten grams of ginger, but also to prepare an appropriate amount of rice, in order to make the taste of the porridge more fragrant, you can choose to put some glutinous rice in it, so you can also prepare 50 grams of glutinous rice. These are the raw materials used to make dried scallops, and the materials used are very small, but the quality must be excellent.

2. The practice of scallop porridge.

First of all, the prepared scallops should be soaked in clean water to let them expand completely, and then all the sediment on its body should be cleaned, and after washing, they should be scooped up and drained for later use, and then the rice should be washed clean, and then all the rice and scallops should be put into the pot, add an appropriate amount of water and ginger slices, cook it into a viscous shape, and boil it into porridge to enjoy. In the process of cooking porridge, you must pay attention to stirring evenly with a spoon, so that the cooked porridge can be more flavorful.

3. The function of scallop porridge.

The dried scallop porridge is particularly fragrant and delicious, eating this porridge can play a role in promoting digestion, and can nourish and strengthen the body, the practice of this porridge is not very complicated, but the taste is extremely delicious. After the nutrients in the scallops are absorbed by us, they can play a lot of health care functions, which can play a role in cleaning cholesterol and lowering blood pressure, and can also play a role in beauty and beauty.

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.