How to deal with fresh scallop meat, the practice of fresh skirt scallop meat

Material. The following materials are all according to the amount of personal needs, so do not write the quantity.

Fresh shrimp, water, rice, green onions, salt, ginger slices, coriander, shiitake mushrooms, scallops, light soy sauce, beef balls, preparation.

I cut the head open and removed the shell. After cutting the whiskers, the shrimp is crawling, and the back is cut with a knife to take out the tendons. Black-green.

This is relatively time-consuming.

Two: Wash the rice, it is better to have a casserole, praise it to be delicious, like the porridge knot with less water, and the thin with more water.

The porridge is cooked in the same way as usual, and the scallops are cooked together with the porridge first. In this way, the flavor of the scallop will slowly spread.

Wash the green onion and coriander and cut it finely, slice the ginger slices, soak the mushrooms, cut off the head and slice them.

Four: When the porridge is boiled, throw all the washed ingredients down, and the shrimp can not be put so early. Leave it in the morning and cook it for a long time. Shrimp will be hard.

You can add light soy sauce to adjust the color, and soy sauce dark soy sauce can also be used. You can also add sesame oil. Relatively fragrant. It is also possible to drop two or three drops of oil.

Roll down, and you're almost done. Then pour the shrimp into it. I'm keeping the shrimp head. Don't waste it. Hey. Shrimp are easy to cook.

It's almost the same when you look at the discoloration, and if you're afraid that it's not cooked, you can cook it for a while, but don't take too long. will harden.

Finally, the fragrant shrimp porridge is good.

After buying the scallops, first rinse the sediment off the scallops with clean water.

2. Prepare a knife, preferably a Western one. Stick a knife into the scallop and split it in two, while also cutting off the flesh inside the scallop. When you open it, you will see that there is meat on both sides of the scallops.

3. Use a knife against the bottom of the scallop to completely remove the shellfish (the knife must be close to the bottom of the scallop, so that the shellfish can be completely removed).

4. After separating the dried scallops from the shellfish, clean the scallops first. Use a knife to remove the internal organs of the shellfish, which looks black. Then put the shellfish into a clean large bowl, add a little salt, soak it in salted water for two or three minutes, and stir clockwise with chopsticks, so that the mud and sand on the surface of the shellfish can sink to the bottom of the bowl.

5. Remove the shellfish and pour out the water in the bowl. Put an appropriate amount of cornstarch in a bowl, then put the shellfish in the bowl and gently scrub it with your hands, so that the cornstarch will completely remove the remaining sediment in the shellfish. Finally, wash it again with clean water, and the shellfish will be completely clean.

Scallop is one of the "Eight Treasures of the Sea" and is made from the adductor muscle of scallops. It is rich in protein and a variety of nutrients such as calcium, phosphorus, and iron. The conpoy is also rich in monosodium glutamate, so the soup porridge with conpoy tastes unusually delicious.

I believe many people have eaten scallops, right? But I wonder if you've ever eaten fresh scallops?

Scallop meat is made from scallop meat that has been cooked and dried in the sun, so when I say fresh scallop meat, I mean scallop meat!

Scallops are also known as Jiang Jiazhu, sea scallops, the main nutrients of the edible part are protein, it is a kind of seafood that integrates food, medicine and nourishment, and has the effect of nourishing yin and nourishing the kidney, and regulating the stomach. The ancients spoke highly of it and considered it to be the "crown of seafood". It can be seen that its nutritional value is high.

Fresh scallops are generally eaten in soup, steamed or roasted with seasonings, and stir-fried, while Muyang generally likes to use it for stir-frying.

Let's take a look at how Muyang uses scallop meat to fry a "umami-filled" scallop meat with green onions!

Food Sharing Moment].

Stir-fried scallops with ginger and shallots.

1] Ingredients: 8 taels of scallop meat, a few shallots, 1 small green onion, 1 tablespoon oyster sauce, 2 tablespoons peanut oil, half a bowl of water.

2] Practice. 1.Clean the scallops and wash them well. [There is a small black gizzard and eyelash-shaped gills on the scallop flesh, which are inedible and must be removed].

2.Wash the shallots and cut into sections, and cut the ginger into shreds. [Add shredded ginger and green onion to remove the fishy].

3.Heat a pan, add oil and sauté the ginger until fragrant.

4.Add the scallop meat to the stir-fry for 1 minute, then add a small half bowl of water and simmer for 3 minutes with a lid. [The purpose of adding water is to thoroughly cook the scallops to kill the pathogenic bacteria and parasites on the shellfish].

5.Add the shallots.

6.Season and mix well and serve.

Conclusion] The above is a home-cooked dish that Muyang shares with you today, simple and easy to make, friends who like it may wish to try it!

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.

You also have to freeze it with water, and it will dry without adding water. Freezing it with water will preserve its deliciousness. Happy New Year.

Cooking soup is generally used to make pork rib soup and chicken soup, mainly on the fire.

Ingredients: 4-5 conpoys, half a catty of bean sprouts, 2 garlic cloves, salt, cooking wine method 1, first soak the conpoy in water for 2-3 hours, pick it up and put it in another bowl, add a small amount of cooking wine, steam it for 20 minutes and then tear it apart.

2. Wash the bean sprouts and put them in hot water to soften.

3. Finely chop the garlic cloves.

4. Heat a pan, heat 2 tablespoons of oil, add garlic and stir-fry until fragrant.

5. Put the bean sprouts, scallops and a small amount of water together and fry them for a while, and add salt to taste.