What is the recipe for scallop soup?

Steps to prepare scallop egg bisque:

1.After washing the scallops, soak them in water for 10 minutes, beat the egg mixture, and cut the leeks into small pieces;

2.Heat the oil in the pan, put the egg liquid to fry it slightly tender, fry the scallop dice with the egg slightly, add water, note that the water must be soaked in the scallop dice, add salt, put chicken essence to taste, and sprinkle the leek section before the pot!

Ingredients: 2 eggs.

Excipients: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of blended oil, appropriate amount of Yuanzhen sugar.

Method: 1. Prepare the materials.

2. Defrost and wash the scallops.

3. Crack the eggs into the scallop cubes.

4. Add a pinch of salt.

5. Stir well.

6. Remove from the pan and add the scallop dice.

7. Stir-fry. <>

8. See the basic formation of eggs.

9. Add cooking wine.

10. Fuel consumption.

11. A pinch of sugar.

12. Stir out of the pan.

13. Done.

A complete list of scallop diced practices:

1. Ingredients: diced scallops, vermicelli, cabbage leaves, minced garlic, shredded ginger, chopped green onion, spicy millet, light soy sauce, oyster sauce, cooking wine, edible oil.

2. Defrost Zhou Wei's scallops naturally, then open the bag and pour it out for later use. Prepare a plate, spread a circle of cabbage leaves underneath, and then spread the pre-soaked vermicelli evenly on the leaves for later use. Heat the oil, pour the chopped garlic into the pot and stir-fry until it is slightly yellow, then add an appropriate amount of light soy sauce and oyster sauce to continue stir-frying, stir-fry until the color is uniform, and then put it out for later use.

3. Then add a little oil to the pot, add an appropriate amount of shredded ginger, then put the thawed scallop dices into the pot, add a little cooking wine and continue to stir-fry. Stir-fry until six or seven times, then you can remove from the pan, and put the fried scallop dices out and spread them on the vermicelli. Then sprinkle the previously fried garlic evenly on the surface of the scallop cubes.

Then add water to the steamer and bring to a boil, then put the whole plate of ingredients into the steamer and transfer to high heat to steam.

4. Steam for 5 minutes, then take out the steamed ingredients and sprinkle with an appropriate amount of chopped green onions and millet spicy. Heat the oil, and when the oil is hot, sprinkle the hot oil over the prepared ingredients. After evenly drizzling, this garlic vermicelli scallop dice is ready.

Spicy sautéed diced scallops.

I believe everyone has eaten scallops, and when they buy them, they are usually boiled in a pot and then eaten with vinegar. But the scallop is really delicious is the scallop dice, the meat is relatively tight, elastic, fat, full and tender, contains a very strong fragrance, the taste is more delicious and delicious, whether it is the main ingredient or the ingredients can highlight or add to the delicacy of the dish. There are many ways to make scallop dice, and it is delicious no matter how you do it, and it is a delicious ingredient that you can see, and it can be said that it is the "versatile" of ingredients, and it is loved by people.

Today, I will share with you a small stir-fry of scallop dice, spicy fried scallop dice, fragrant and delicious, the meat is firm and Q bomb, so delicious, very delicious.

Ingredients: 1 pack of diced scallops.

Dried chili peppers to taste.

Green millet pepper to taste.

Garlic to taste.

Light soy sauce to taste.

Cooking wine to taste.

Salt to taste.

Cooking oil to taste.

Spicy sautéed scallop dice.

Defrost the scallops naturally and set aside.

Then pour the thawed diced scallops into a bowl, then add 1 tablespoon of edible salt, an appropriate amount of cooking wine, light soy sauce, and a few slices of ginger to the bowl, then grasp and mix evenly, and marinate for more than 15 minutes.

Next, prepare the accessories, cut the dried chili pepper into sections, cut the green millet chili into rings, and chop the garlic into minced pieces for later use.

Pour an appropriate amount of oil into the pan, then pour in the marinated scallop cubes and stir-fry over high heat.

Wait until the diced scallops are dry and sauté until they change color, then change the heat to medium, then pour the prepared ingredients into the pan and continue stir-frying.

Stir-fry for about 1 minute, then turn off the heat and put it on a plate.

First of all, the fresh shellfish is brewed and processed.

Wash the leeks and cut them into sections.

Chop the chopped green onions. If you have delicious ginger, you can cut it into ginger slices.

Remove the scallops and coat them with cornstarch.

Fry in a frying pan and stir-fry chopped green onions.

Put the leeks and stir-fry, add salt, then put the leek leaves, stir-fry, turn off the heat.

Just get out of the pot like this, oh dear.

1. Slippery scallop dice:

1) Ingredients: 800 grams of scallop dice, frozen scallop dice bought in the supermarket. One yellow pepper, other bell peppers can also be used.

2 grams of green onion, 2 grams of ginger, 1 clove of garlic, 6 dried red peppers, about 15 Sichuan peppercorns, 3 teaspoons of soy sauce, 5 teaspoons of vinegar, 1 2 teaspoons of salt, 1 teaspoon of sugar, 1 4 teaspoons of monosodium glutamate, 2 teaspoons of liquor, 2 teaspoons of starch.

2) Diced scallops melt and rinse and drain water. Put in 1 2 teaspoons of starch and 1 teaspoon of liquor, and then add a little water to grasp well, because a small amount of water will still come out after the scallop diced water is opened, so the water can not be added more. Dice the bell pepper, mince the green onion, and slice the ginger and garlic.

Dried chili peppers cut into sections. Mix with soy sauce, vinegar, salt, sugar and monosodium glutamate and add 3 teaspoons of water to form a juice for later use.

3) Heat the wok, put in the oil, when the oil is slightly hot, put in the scallop dice, and stir quickly, because the scallop dice contains water, and the oil will splash more if it is too hot. Wait for the scallops to change color and remove the oil. Leave a little oil in the pan.

4) Continue to put green onions, ginger and garlic, dried chili peppers and Sichuan peppercorns in the pot, stir-fry until the fragrance is fragrant, add diced bell peppers, stir-fry a few times, then put in the sauce just adjusted, stir-fry evenly, and then put in the diced scallops after draining the oil, and then add the remaining 1 teaspoon of white wine, continue to stir-fry until the scallops shrink and the meat becomes tighter. Finally, use the remaining 1 teaspoon of starch and a small amount of water to thicken the sauce, stir well, and you can get out of the pot.

2. Scallop diced fresh porridge method:

1) Cook the rice porridge first.

2) Wash the diced scallops and prepare a small amount of chopped green onions.

3) Pour some olive oil or sesame oil into a frying pan, stir-fry diced scallops and chopped green onions over medium heat, and add a small amount of salt and pepper.

4) After the rice porridge is cooked, stir the diced scallops, bring to a boil over high heat, season with salt, and turn off the heat.

5) Sprinkle with sesame oil, chopped green onion and chopped seaweed.

3. Diced scallop eggs.

1) Ingredients: diced scallops, eggs, tomatoes, salt to taste.

2) Heat the pan and pour the oil into it, wait for the oil to heat up, beat the eggs and pour them into the pan and stir-fry.

3) Cut the tomatoes into cubes and stir-fry in a separate pan.

4) Pour the scallop dices into the pan and stir-fry, when the scallops are cooked, pour in the previously scrambled eggs, add salt to taste, and remove from the pan.

1. Steamed diced scallops.

1) Ingredients: 250g of scallop meat, 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.

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

3) Pour cooking wine on the bottom of the plate and spread with chopped green onion and ginger.

4) Handle the scallop meat cleaned and put on a plate.

5) Sprinkle with chopped green onion and 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 with a lid, and heat for 5-8 minutes.

8) After steaming, remove the small dish, pick out the shredded ginger and chopped green onion, and discard the excess soup.

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

10) Sprinkle with chopped green onions.

2. Spicy stir-fried diced scallops.

1) Wash the fresh scallop meat and soak it in water for half an hour; Shred the green onion, ginger and garlic, and cut the chili pepper into small pieces.

2) In a small bowl, add oyster sauce, soy sauce and 1 tbsp of water to make the sauce; Boil water in a pot and add cooking wine.

3) Blanch the scallop meat in the water after the water boils, remove and set aside.

4) Pour vegetable oil into a wok, turn to medium heat, add green onions, ginger, garlic and chili peppers and stir-fry until fragrant.

5) Turn the heat to high, put the blanched scallop meat, add the previously prepared juice (step 2), stir-fry a few times to get out of the pot.

3. Diced scallops with green peppers.

1) Cut the green and red peppers and onions into cubes, and mince the ginger and garlic for later use.

2) Blanch the scallops in a pot of boiling water with cooking wine, and remove them immediately.

3) Heat the oil in the pan, add the ginger and garlic to the pot after the oil is hot, pour in the green and red peppers, add salt to the onion and fry until it is broken.

4) Pour in the scallops, pour cooking wine, add pickled peppers, Pixian bean paste, a little sugar, pepper and stir well.

4. Stir-fried scallop meat with fresh cashew nuts.

1) Ingredients: 8 large scallop meat, cut in half, thawed, 1 tablespoon minced garlic, 1 onion, peeled and shredded, appropriate amount of cooked cashew nuts, 2 slices of ginger, 1 green pepper, seeded and sliced, 1 carrot peeled and cut into sections, 8 corn shoots, cut into pieces, appropriate amount of pine nuts, appropriate amount of oil, juice: 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 teaspoon of salt, 1 teaspoon of sugar, 2 tablespoons of water, 2 teaspoons of corn starch, 1 teaspoon of Huadiao wine, marinade:

Pepper and salt a little.

2) Marinate the scallop meat with pepper and salt for 15 minutes, blanch the carrots for 2 minutes, add the scallop meat and blanch it until hard (about 2 minutes), drain and set aside.

3) Stir-fry the garlic and ginger slices, add the onion and 1 teaspoon salt and stir-fry until soft, add green pepper and corn shoots and stir-fry until fragrant; Add scallop meat, carrots and wine and stir well, then add the sauce and mix well, add cashew nuts and stir well, put on a plate and add some pine nuts to serve.