The practice of scallop meat, the classic way to eat scallop The practice of scallops

The classic way to eat conpoy.

1. Soak the fresh scallop in water to remove the hard muscle. (Look closely at the small protruding hard muscles on the scallops, which have a hard taste and are best removed in advance.) ）

2. Pour an appropriate amount of water into the pot, blanch the scallops and remove them.

3. Beat the eggs into the bowl, add salt, and break them into egg liquid.

4. Pour in cool and white. (The ratio of water to egg wash is 2:1.) 5. Sift the egg mixture into a bowl.

6. Put it in the tagine pot, turn to medium heat after boiling, and steam for 10 minutes before you can get out of the pot.

7. Scoop in the blanched scallops. Steam for about 2 minutes.

8. Sprinkle chopped green onions, drizzle with light soy sauce and finish.

Ingredients: 4 gourds, 250g minced pork, 15 scallops, half a kudzu;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of soybean flour, 1 piece of ginger, 4 pieces of garlic.

Pork melon with conpoy.

Prepare the ingredients The scallops are first soaked in water.

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Chop the pork in advance, add mushrooms to chop together to make it more delicious, cut the kudzu into small pieces, put it in the minced meat, mix it, marinate it in oyster sauce, soy sauce, salt, sugar, bean flour and oil for 15 minutes (it is best to add some chopped green onions, there are no green onions at home, there is no way).

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Cut the zucchion into small pieces, slice the ginger and peel the garlic.

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Heat the oil in a pan and stir-fry the ginger and garlic until fragrant.

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Then put in the soaked scallops.

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Pour the zucchini into the pan and stir-fry.

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Add salt and sugar.

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Pour the water and soak the gourd and cover the pot.

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After about five minutes, put the marinated minced meat on the pan.

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Simmer until the melon is ripe (about 15 to 20 minutes, stir-fry during this time), pour over the soy sauce, sugar, bean flour and water, and finish.

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Scallop meat is also dried scallop meat, generally speaking, it is good to cook porridge or soup, you can refer to the practice of Cantonese people.

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!

1. Ingredients required: 10 scallops, 1 pound of pork ribs, 3 eggs, and a large radish.

2. One radish (cut into pieces), or two corns (cut into pieces), about one pound of pork ribs Then there is the scallop, the scallop is placed according to the size of the scallop, and you can put more if you like to eat, generally put a dozen grains.

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.

5. We can also make steamed eggs for children, eggs and scallops are very nutritious, our first step is to soak the scallops, as long as they are soaked, and then washed.

6. Soak the washed scallops in water again, this can be soaked for a longer time. After soaking, take out the scallops and keep the water. The scallops are torn into shreds, then steamed for ten minutes, ten minutes after the water boils.

A few eggs, beat the salt and scatter, pour in the water for soaking the scallops, the appropriate amount of water here should not be too much. Then put the conpoy silk into the egg mixture.

7. Put it in a pot and steam it, then put in the spicy sauce, and put some oil and light soy sauce if you don't like spicy food.

Pork lean pork scallop soup steps:

The main raw materials are 50 grams of scallops, 150 grams of lean pork, coriander, the method is to put the scallops into a bowl, add cold water to soak and wash, put them in a stew pot, add an appropriate amount of water, and take them out after steaming in the basket.

Wash the pork, boil it in a pot of boiling water, remove it, and cut it into thin strips. Wash the parsley and cut it into sections. Wash the green onion and ginger and finely chop them.

Put the pot on the fire, put in the cooked lard and heat it, add the green onion and ginger to stir the pot, add the shredded meat, cook the cooking wine, stir until the water is dry, pour in the broth, add the scallops, cook until the pork is cooked and rotten, sprinkle the coriander segment, and season it with monosodium glutamate and refined salt.

Ingredients: 50 grams of scallops, 150 grams of lean pork, coriander.

Seasoning: cooked lard, green onion, ginger, cooking wine, refined salt, monosodium glutamate, and broth.

Method: 1. Put the scallops in a bowl, soak them in cold water and wash them, put them in a stew pot, add an appropriate amount of water, and take them out after steaming them thoroughly.

2. Wash the pork, put it in a pot of boiling water, remove it, and cut it into thin strips. Wash the parsley and cut it into sections. Wash the green onion and ginger and finely chop them.

3. Put the pot on the fire, put in the cooked lard and heat it, add the green onion and ginger to stir the pot, add the shredded meat, cook the cooking wine, stir until the water is dry, pour in the broth, add the scallops, cook until the pork is cooked and rotten, sprinkle the coriander segments, and season with monosodium glutamate and refined salt.

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.