Do scallops need to be topped with side dishes? Scallops go well with vegetables

Every summer, in addition to eating some fresh seasonal vegetables cucumber, winter melon, loofah, there are shellfish seafood also on the market in large quantities, and the scallop is one of the common seafood, known as the three major seafood treasures, the other two are abalone and sea cucumber, not only the taste is fresh and tender, the nutrition is also very rich, much liked by everyone, if the scallop adhelding muscle is dried and made into a dry product, then it becomes a "scallop", also called a dried scallop, it tastes salty and fragrant.

Scallops are highly nutritious, rich in zinc, which can promote human metabolism, as well as high-quality protein and low fat, which can maintain normal muscle and skin efficacy. The common way to make scallops is to barbecue or steam, but in summer, the weather is hot, and I prefer to eat some cold dishes, so I don't know if you have ever eaten scallops to make cold dishes? Now I will share with you the special way to eat scallop meat, which is eaten with cucumber and coriander, which is refreshing and delicious, appetizing and enjoyable.

Scallops salad. Ingredients: 400g scallop meat, 1 cucumber, coriander, garlic, millet pepper, balsamic vinegar, oyster sauce, salt.

Step 1: Soak the fresh scallops in a basin with clean water, and then stir them by hand so that the sand and other impurities in the scallops will fall out. After pouring out the water, rinse the scallop meat three times with clean water to fully wash away the sediment and impurities in the scallops.

Step 2: Drain the washed scallops, then wash the ginger and cut it into slices, spread it on top of the scallop meat, scallops are cold food, which can not only neutralize the cold, but also achieve the effect of removing the smell.

Step 3: Bring water to a boil, put the steaming rack into the pot after the water boils, then put the plate with scallop meat on the steaming rack, and steam for about 5 minutes. Of course, you can blanch the scallop meat, but I think it's better to steam it so that the nutrients are not lost and the original flavor is retained.

Step 4: Wash and chop the garlic, then chop the ginger into small pieces, cut the millet pepper into rings, wash and chop the coriander, and mix them together in the same bowl for later use.

Step 5: Pour in an appropriate amount of cooking oil from the pot, wait until it is hot for eight minutes, then pour it into the cut side dishes, then stir it, and then pour in an appropriate amount of light soy sauce, oyster sauce, balsamic vinegar, and a small amount of salt and stir well.

Step 6: Remove the head and tail of the cucumber, break it into small pieces, then wash it and pat it with a knife, the cucumber is more flavorful, crisper and more delicious than the cut into pieces.

Step 7: Prepare a large bowl, pour the steamed scallop meat into the bowl, pour the patted cucumber into it, then pour the seasoned sauce and stir well, and let it sit for about 15 minutes to allow the scallop meat and cucumber to absorb the flavor of the sauce.

Of course, you need to add side dishes, you can add coriander, shredded carrots and cucumbers appropriately, and the cold scallops that come out of this way will have a particularly refreshing taste and are a very good appetizer.

Cold scallops need to be added with side dishes, you can appropriately add vermicelli, garlic or coriander, so that the cold scallops are delicious and nutritious.

Scallops are also delicious on their own, and you can add side dishes if you like. Scallops can be made into a salad with cucumbers and spinach, and the taste is also very good, there are many tutorials on the Internet, you can learn that scallops are delicious and delicious, in fact, they are really delicious.

Personally, I don't think you need to add other vegetables to the scallops, the garlic is a little heavier, the coriander is heavier, and there are other seasonings.

The best vegetables for scallops are vegetables that are easy to cook, such as leeks.

The most common side dish with scallops is leeks, which are easy to cook and delicious, and they don't require much skillful cooking. Scallops are high-quality and inexpensive seafood, which does not contain fat, rich in protein, zinc and other trace elements, and is a favorite food for many fitness people and brain workers. Fresh scallops have a fresh way to eat, dried scallops have a dry way to eat, and the supermarket is more common processed semi-finished products, which only need to be bought back and slightly processed to be a plate of delicious side dishes.

For many people, leeks are a happy and worrying food. The quality of leeks is best in early spring, followed by late autumn and worst in summer. Leeks are also called Shen Zhengyang grass, which is very delicious, has a unique fragrance, and is also rich in fiber, which is higher than green onions and celery.

Scallop buying tips:

1. Look at the appearance: the appearance of high-quality scallops is complete, and they will close when touched in the open state, but they cannot be closed, and those that do not react are generally dead scallops, so don't buy them. Also, try to choose products with a clean appearance.

2. Look at the color: the fresh scallop shells are yellow-brown or light yellow-brown, shiny; Stale scallops are mostly grayish-yellow or light green, and have no luster.

3. Look at the gender: female scallops taste more delicious than male scallops. The internal organs near the closed muscles of the scallop are red in color, which is the female scallop, and the female scallop has an orange-red crescent-shaped yellow; The internal organs near the closed muscles are whitish in color, which is called male scallops, and male scallops have a milky white crescent-shaped paste inside.

4. Look at the meat quality: The flesh of fresh scallops is elastic and not sticky. If it is not shiny and elastic, it will be sticky to the touch, so it is best not to buy it.

5. Smell the smell: normal scallops have a faint fishy smell, if there is an obvious fishy smell or other peculiar smells, it may be inferior scallops, do not buy.

6. Weigh the weight: choose a medium-sized and evenly sized fan spike shellfish for your own consumption. If you compare the weight of scallops of similar size, the heavier the flesh, the thicker the flesh, and the better the quality.

Don't choose scallops that are too small, they have low edible value, and scallops that are too large are expensive and cost-effective.

Ingredients: 4 green peppers, 250 grams of scallop meat.

The dried scallop meat is prepared as follows:

1.To prepare the green peppers and scallop meat, first soak the frozen scallop meat in water for 3 to 5 minutes to melt the ice on the surface.

2.Then remove each scallop meat, the black membrane on the top and the internal organs on the side.

3.After all the processing is done, add a little salt, gently scratch and rub, and then rinse the first plum with clean water.

4.Pour water into the pot, drop a little cooking wine, put in the washed scallop meat, blanch over high heat and immediately remove it for later use; The purpose of this is to remove the smell and enhance the flavor, and at the same time shorten the cooking time of the scallop meat and maintain its tender and juicy taste.

5.Next, let's mix some sauce: add sugar, cooking wine, dark soy sauce, oyster sauce, water and cornstarch to the bowl in turn, stir well and set aside.

6.Rinse the green onions, ginger and garlic and cut them into minced ginger, minced garlic and chopped green onions.

7.Wash the green peppers and cut them into large pieces.

8.After the wok is hot, pour the oil, add the green peppers, and quickly stir-fry until the green peppers change color.

9.Leave the bottom oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, add the scallop meat and stir-fry evenly over high heat.

10.Then pour in the prepared sauce and green pepper and stir-fry evenly.

11.Finally, pour a circle of balsamic vinegar along the edge of the pan to remove the smell and enhance the flavor.

12.Picture of the finished scallop meat stir-fried with green peppers.

1.Scallops and scallops and scallops in a pot of rice: soak the scallops until soft and finely chop, clean the scallops and scallops separately and set aside. Put the rice and ingredients in a pot, add an appropriate amount of water according to your taste, and cook until the rice is cooked through.

2.Steamed scallops: Put the cleaned scallops in a bowl, mix well with green onion and ginger and an appropriate amount of cooking wine, and steam for 10 minutes. Serve the steamed scallops, drizzle with a little peanut oil, and sprinkle with chopped green onion and ginger.

3.Scallop tofu soup: Cut the tofu into small pieces, clean the scallops and set aside. Add the chicken broth to the pot, then add the tofu, scallops, shredded green onion and ginger and an appropriate amount of salt and white pepper, cook until the tofu is cooked through, and finally add a little cheese and egg yolk and mix well and serve.

4.Fry scallops in butter: Cut a fork on the meat of the scallops with a knife, then sprinkle a layer of flour around the scallops, add butter to the pan and cook until hot, then fry the scallops until golden brown on both sides.

5.Hot and sour scallops: Clean the scallops and cut them in half. Prepare some chopped green onions, ginger and garlic, shredded pickled peppers, dried chili peppers and some seasonings, stir-fry all the ingredients well, pour in the scallops and stir-fry for a few minutes.

6.Bake scallops: Clean the scallops and place them in a baking dish. Coat the scallops with garlic, light soy sauce, sesame oil, sugar, salt, black pepper and lemon juice and bake in a preheated oven for 5-6 minutes.

These are just a few of the common scallop dishes that you can innovate and improve according to your taste and seasoning preferences.

Ingredients: Scallops, lean meat, vermicelli, shallots, ginger, garlic, red pepper, peanut oil, salt, pepper, coriander, tempeh oil, corn starch.

Method: 1. Chop the lean meat into minced meat, add salt, monosodium glutamate, and cornstarch to grasp evenly, and place it to taste and set aside;

2. Wash the scallops and set aside, mince the ginger, mince the garlic, mince the red pepper, and chop the shallots and coriander;

3. Boil the vermicelli in water, drain and cool;

4. Heat the pan skin, rent oil, minced garlic and ginger and stir-fry, add shallots and red pepper and stir-fry evenly, pour in a small amount of tempeh oil and stir-fry evenly;

5. The scallops are placed on a large disc, and the scallop meat is opened one by one, and the scallops are stuffed with vermicelli, and then the minced meat is stacked;

6. Steam on high heat for 5 minutes, turn off the low heat, put the minced green onion and ginger one by one, turn on the high heat and then steam for 2 minutes to stop the fire;

7. Open the lid and put green onions and coriander on it, cover for another minute, and the scallops with seafood and minced meat can be served.

1. Soak the dried scallop edges in hot water for 10 minutes or blanch the scallops.

2. Wash the scallop edges with cool water, remove them and set aside.

3. Wash the coriander and cut it into one centimeter and set aside.

4. Chop an appropriate amount of garlic and green onion for later use.

5. Put the scallop edges, coriander, minced garlic, green onion, salt, chicken essence and balsamic vinegar into a basin and mix them in turn.

6. Mix well and put it on a plate and serve.

You can add some cucumber and some vermicelli, so that when the cold mix comes out, add a little chili, it is particularly delicious, you can try it.

Ginger, shallots, scallops, mushroom recipe.

Ingredients: 300 grams of scallops, 250 grams of mushrooms, appropriate amount of shredded ginger, appropriate amount of green onion, appropriate amount of coriander, appropriate amount of vegetable oil, appropriate amount of olive oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of cooking wine.

Method: (1) Marinate the scallops with a little salt and pepper for a while.

2) Cut the mushrooms in half and blanch them in boiling water for later use.

3) Dip the scallops in a little flour before heating the pan.

4) Pour more vegetable oil into the pan than the stir-fry and add the scallops that have been coated with the powder.

5) Fry on both sides until golden brown and pour out the oil from the pan.

6) Heat the pan and add a little olive oil and ginger.

7) Add mushrooms and stir-fry over high heat.

8) Then pour in the fried scallops.

9) Add a pinch of salt, pepper and cooking wine and stir-fry evenly.

10) Then add the green onion and coriander, stir well, turn off the heat and serve.

Scallops are synonymous with bivalve molluscs of the genus Scallops, with more than 400 species. More than 60 species of the Section are one of the most important marine fishery resources in the world. Shell, flesh and nacre have extremely high utilization value.

A lot of scallops are eaten as a delicacy. Scallops with bright colors and radial patterns are loved by collectors, and the patterns are adopted as patterns for works of art. Scallops are a family of pearl oysters in the bivalve pterygoform subclass.

It is widely distributed in all seas of the world, with the tropical sea being the most abundant. About 45 species have been found in China, among which the northern scallop and the southern scallop are the most important economic species. Scallops, also known as sea scallops, are delicious and nutritious, and their adductor muscles are dried up"Scallops", is listed as one of the eight treasures.

1.Clean the scallops and blanch them in a pan.

2.Blanch the enoki mushrooms and shredded carrots in the pan and set aside.

3.Handle the cucumbers, shallots, and coriander.

4.Put together the cooled dishes.

5.Add the scallop dices that have cooled.

6.Add the coriander and green onion shreds, stir in the seasoning, and mix well.

7.Cooked cold scallops.