The practice of fresh Yao shell pillar, the practice of fresh shell stick

Stir-fried scallops, salty, fresh and slightly spicy, appetizing and rice.

Hello everyone, it's a pleasure to meet you, today I'm going to make a home-cooked dish - stir-fried scallops. Scallop can be said to be not very common in our daily life, a very important reason is that it is relatively expensive, but with the continuous improvement of people's living standards, scallop has slowly entered our lives. At this time, I think many people will ask, isn't the scallop just a scallop?

It's just that the scallops are bigger. In fact, this is not the case, and the scallops are mostly scallops for shellfish in the sea. But dried scallops are made from the adductor muscles of freshwater shellfish.

That's just a little difference. Well, let's start today's culinary journey.

Main ingredients: ginger, green onion, garlic, onion, green and red pepper, celery, scallop.

Supporting ingredients: oyster sauce, sugar, salt, chicken essence.

Step 1: Prepare the ingredients: green and red peppers, cut the greens into small pieces, slice the onion, and cut the ginger, shallots and garlic into minced pieces.

Step 2: Add oil to the pot, pour in the green onion, ginger and garlic foam, stir-fry until fragrant, and then pour in the scallops.

Step 3: After stir-frying the conpoy for a while, add salt, chicken essence, oyster sauce and sugar, and stir-fry for a while.

Step 4: Then pour in green and red peppers, celery, and onion and stir-fry until cooked, add salt, and season with chicken essence to remove from the pot.

Step 5: Arrange and decorate.

I hope you enjoy this work.

Kitchen secrets.

Conpoy can nourish yin and kidneys.

I bought frozen scallops today, and if they are dried, they need to be placed in a cool and ventilated place.

1 handful of leeks.

200 grams of fresh shellfish.

Salad oil to taste.

Salt a pinch of salt.

Method steps.

Wash and drain the leeks and cut into sections.

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Fresh scallops are washed with water, drained and set aside.

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Pour oil into the pot and add the dried red pepper and stir-fry until fragrant.

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Pour in the washed scallops and stir-fry.

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Stir-fry the fresh shellfish until eight ripe, then pour in the leeks and stir-fry quickly.

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After the leeks are fried, add a little salt to taste and remove from the pot.

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end precautions.

When washing leeks, try to drain the surface water, the water content of leeks is relatively large, so you don't need to add water during the frying process.

1. Stir-fried egg whites with fresh shellfish columns.

Ingredients: Fresh shellfish several.

Egg whites several.

Green pepper a.

Starch water a little.

Sugar is very little. Salt a pinch of salt.

White pepper is very little.

White wine a little.

Oil a little. Step 1 After washing the fresh shellfish columns, blot the water with kitchen paper, marinate in white wine for a while, then use kitchen paper to absorb the water and set aside, cut the green pepper into small pieces, and beat the egg whites.

2 In a cold pan, scrambled egg whites over medium-low heat, and set aside when it can be condensed.

3 Fry the shellfish on both sides with the remaining oil from the egg whites in the pan (not completely cooked, you still need to fry later), and put it out for later use. Then fry the green pepper and pour in the shellfish, egg white, sugar, salt, stir-fry for a while, then pour in starch water and white pepper to thicken, and then fry a few times before you can get out of the pot.

2. Braised vermicelli with fresh shellfish pillars.

Ingredients: 600g of fresh shellfish

Fans a handful.

About 2 tablespoons of light soy sauce.

3-4 cloves of garlic.

Green and red peppercorns, half each.

Salt is thrown away.

Ground white pepper is thrown away.

Starch one seasoning spoon.

Step 1 Thaw the shellfish columns, wash them and drain them. When draining, a bowl is placed under the colander, and the water dripping from the shell pillar is connected to a small half bowl, which is used to mix water starch at the back.

2 garlic cloves, minced

3 green and red peppercorns, white pepper, water starch (use about 4 tablespoons of shellfish water just drained and catch, mix with a seasoning spoon of starch, for the final thinning of the thickener and brighten the dish, so it should not be too thick).

4 Cook the vermicelli in boiling water and chop it up with scissors.

5 Stir-fry minced garlic and green and red peppercorns over low heat, stir-fry the fragrant, put the shell sticks, change to medium heat, and keep stir-frying until the shell pillars come out of the water and then season: put salt (so many fingernails on the small tail are enough), 1 tablespoon of light soy sauce is extremely fresh, and put white pepper to hang out the umami (twisting the bottle twice is enough, too much will take the flavor).

6 Put the vermicelli in to fully absorb the juice of the shellfish, mix well, and remove from the dish.

7 Pour the prepared water starch into a pot, cook it gently over low heat to make a bright and slightly thick sauce, turn off the heat and pour the thickening, and serve. (Try the taste of the scallop vermicelli before boiling the sauce, if it is light, you can add a tablespoon to the water starch for a very fresh taste).

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.

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.

Freeze the fresh shellfish column and cut it into sections, put oil in the pot and stir-fry it until fragrant, put in the fresh shellfish column, egg liquid, salt and chopped green onion and fry well, and put it out, so that the delicious fresh shellfish column is ready, the specific method is as follows:

The ingredients that need to be prepared in advance include: 200 grams of frozen fresh shellfish, 3 eggs, 100 grams of shallots, and 3 grams of salt.

1. The first step is to take out the frozen fresh shellfish column and thaw it and wash it.

2. Fresh shellfish column cross cut suspicious section for standby.

3. Add salt and a small amount of water to three eggs and stir well for later use.

4. Chop chopped green onions and set aside.

5. After the oil is hot, add chopped green onion and fresh shellfish and stir-fry until fragrant.

6. Pour in the egg mixture, salt and chopped green onion and stir-fry well.

7. Serve out and finish.

Notes:1. Add a small amount of water to the egg mixture, stir well, and the scrambled eggs are more tender.

2. Put the fresh shellfish into the pot and fry until fragrant, if you fry it for too long, it will become tight and hard.

The preparation of fresh shellfish is as follows:Ingredients: 100g scallops, 100g cashew nuts, 150g carob melon.

Excipients: Appropriate amount of key grip oil, appropriate amount of salt, appropriate amount of chopped green onion.

1. Prepare the scallop columns.

2. Fry the cashew nuts in a hot pan over low heat.

3. Cut the gourd into small pieces.

4. Put an appropriate amount of oil in a hot pan and fry the scallops.

5. Put in the flavor is very fresh.

6. Put in the horn melon pieces.

7. Add an appropriate amount of salt.

8. Put the cashew nuts in the ripe stool Kaiqing.

9. Stir-fry evenly.

10. Plate.

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.

The homely practice of Bei Zhu is as follows:Ingredients: 250g scallop meat.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of flavor, appropriate amount of vinegar.

1. After the scallop meat is taken out and thawed, soak it in clean water and clean it.

2. Pour cooking wine at the bottom of the plate.

3. Spread with chopped green onion and ginger.

4. Prepare the scallop meat on a plate. Brother replied.

5. Sprinkle with chopped green onion and shredded ginger.

6. Mix the vinegar, flavor and salt well, and pour over the scallop meat.

7. Boil water in a steamer, cover a small dish on a plate, put it on the steamer drawer, cover the pot, and heat for 5-8 minutes.

8. After steaming, Xian Sanhui removed the small dish, picked out the ginger shreds and chopped green onions, and poured out the excess soup.

9. Bring oil to a boil in a wok and pour over the scallop meat.

10. Sprinkle with chopped green onions.