Is it OK to make soup with scallops and chicken

Of course. Preparation of conpoy chicken porridge:

Prepare an appropriate amount of pearl rice and scallops, and wash them all.

First, remove the bones of the chicken thighs, cut them into pieces, use some light soy sauce, salt, peanut oil, grasp and marinate, peel and shred the old ginger.

Pour water into the pot and pour in pearl rice and scallops to boil over high heat, add chicken bones, turn to medium heat and cook for about half an hour until the bottom of the porridge is viscous, add some oil, pour in the chicken over high heat, stir and cook for about 3 minutes, add salt to taste, sprinkle some chopped chives.

1. If you have a cooking machine at home, break the rice first, so that the porridge will be smoother and taste better.

2. It is best to use pearl rice to make porridge, and the porridge is very viscous.

3. Scallops and rice are foamed in advance, which is easier to cook and easier to digest.

4. Buy freshly cut chicken thighs, the porridge is fresh enough, and the chicken is put last to ensure that the meat is delicious and tender.

Scallops, commonly known as dried scallops, are flat and salty, nourish yin and nourish blood, and invigorate qi and spleen.

Benefits of Chicken Congee with Conpoy:

1. With scallops and fresh chicken, the porridge boiled out is delicious, which can increase energy, enhance physical fitness, and make yourself energetic.

2. In late autumn, remember to drink a glass of honey warm water on an empty stomach in the morning to clear the intestines and laxative. No matter how busy you are, don't forget to eat breakfast, in such a dry weather, you can drink a bowl of hot porridge, and the health effect is excellent.

3. The ancients believed that "eating porridge in the morning is to promote the old to the new, to nourish the stomach, and to make people feel refreshed all day". Therefore, drinking a bowl of porridge for breakfast can moisturize dryness and nourish yin, which is beneficial to health.

I don't think it's delicious to make soup with scallops and chicken, and chicken is usually best when you make soup with shiitake mushrooms.

Scallops can be used to make porridge with beef, and the common recipes are as follows:

Ingredients: dried sandworms, scallops, beef, rice, ginger, vegetable oil, corn starch, soy sauce, refined salt.

1. Prepare the ingredients for cooking porridge.

2. After washing the rice with water two or three times, soak it in water for half an hour.

3. Soak the rice for the rest of the ingredients: Cut the dried sandworms into thin strips like this with scissors.

4. Soak the scallops in warm water after washing.

5. Pour an appropriate amount of oil into a frying pan and heat it.

6. Put the cut dried sandworms into a frying pan and fry slowly over low heat.

7. After about two or three minutes, the sandworms will be fragrant and ready to serve after they turn golden brown.

8. Soak the fried sandworms in cold water and remove them.

9. Pour out the water in which the scallops are soaked, and break the scallops with a kitchen knife or fingers.

10. Cut the beef into small cubes.

Ten. 1. Add 1 3 teaspoons cornstarch and 1 2 teaspoons of soy sauce, stir well and marinate for a while.

Ten. 2. Pour the sandworms and the water in which the sandworms are soaked into the rice.

Ten. 3. Pour in the scallops.

Ten. 4. Add plenty of water.

Ten. 5. Add the marinated beef.

Ten. 6. When the porridge is cooked, add shredded ginger and an appropriate amount of salt to taste.

Ten. 7. Serve in a bowl.

Identification method: Pay attention to the color of the conpoy when purchasing. The surface is golden yellow, and when you break it open, the golden or slightly brown inside is a sign of freshness; There is a thin layer of white powder on the surface, which is dried for a long time, and such scallops can be used to make soup, but the taste of cooking is far less than fresh; Observe whether the surface is intact.

Quality and color. 1. Dried scallops: dried products of the adductor muscles of scallop shellfish, which are produced along the coast of China; Its other names include "meat pillar", "meat tooth", "sea thorn" and so on.

2. Jiang Jiazhu: It is a dried product of the adducer muscle of the shellfish of the Jiang Jiajia family, which is produced in China and Japan and other coastal areas, and its other names are "Jiang Yao Zhu", "Dry Yao Zhu", "Zonggu", "Horn Scallop", "Dahai Hong", "Vest Pillar", etc., its column muscle is larger than "Dried Scallop", but the muscle fiber is thicker, and the umami is inferior to "Dried Scallop".

3. Sun and moon shells: fresh products are also known as "sun and moon snails", "ribbon snails", "flying snails", etc., the fine products in the scallops, are the dried products of the obturator muscle of the scallop family sun and moon shells, because one side of the shell is rose-colored, and the other side is light yellow, and it is mostly produced in the coastal areas of Beihai in Guangzhou, and was used as a tribute in ancient times.

4. Sea mussel pillar: fresh products, also known as "Shih Tzu tongue" and "Minjiang mussel", etc., are dried products of the adductor muscle of sea mussels of the tadridaceae family, which are most famous for their production along the coast of Fujian, and the umami is similar to that of "dried scallops".

5. Sea mussel tendon: fresh products, also known as "oyster tendon" and "Ke tendon", are dried products of the adductor muscle of the family Tridacnidae; Mainly produced in the South China Sea Islands, although the dried products are large, the muscle fiber is coarse, and the umami taste is slightly inferior.

6. Chelica meat column: in ancient times, it was called "red honey", which is the dried product of the large curtain clam or the adductor muscle of the clam family, among which the fresh products of "large curtain clam" are also called "mirage", "Chang'e", "purple shellfish", "car clam", etc., and the fresh products of "clam" are also called "flower clams", "yellow clams", "sea clams", "green clams", "car clams", etc.; Produced in Fujian and Zhejiang, its umami is the best, and it used to be used as a tribute to the imperial court.

Scallop beef porridge.

Ingredients: 2 tablespoons glutinous rice, 2 tablespoons rice, 3 dried scallops, 100 grams of beef, 1 slice of ginger, 3 cups of hot water, 2 tablespoons dry starch, 1 2 tablespoons salad oil, salt.

Method: 1 Wash the scallops, soak them in water for one hour, take them out and tear them into shreds, and soak the scallops in water for retention.

2 Wash and dry the beef, cut it into coarse pieces, add dry starch to dress well, and then add salad oil and mix well.

3 Wash the two kinds of rice together, put them in a utensil, then put the scallops, beef and ginger into the utensils, add three cups of hot water and stir well (including the water for soaking the scallops), cover on high heat for 10 minutes, and the lid should have small holes to prevent the porridge from overflowing. Switch to low heat for 15 minutes and add salt to taste.

Scallop stew.

Material:3 fresh conpoys, a little onion, a little tomato juice, a little spinach, a little white wine, 1 4 pieces of butteroil, a little straw mushroom, a little tomato sauce, an appropriate amount of white soup, a little salt, a little monosodium glutamate, a little minced garlic.

Production process:1. Dice the scallops, onions, straw mushrooms and spinach for later use.

2. Stir-fry the onion, tomato juice and garnish with butteroil, add white wine seasoning and add an appropriate amount of white thick soup to boil into soup in the pot.

3. Put the scallops, straw mushrooms and spinach in the boiled soup and boil until cooked.

4. Put the boiling soup into the soup plate and serve.

Nutritional value:

It's really hard to eat if it's not hot on a hot day, so let's drink a bowl of health and beauty before eating.

Ingredients for 2 people.

1 loofah. Excipients: 8 conpoys.

Lean meat 50 grams.

2 grams of salt, 3 grams of oil.

1 piece of ginger with oyster sauce to taste.

Appropriate amount of chicken powder. Cornstarch to taste.

Step 1: The preparation of scallop and lean pork and melon soup.

Prepare the ingredients. Step 2: Preparation of scallop and lean pork and water melon soup**.

Peel the water melon and cut the hob pieces, wash the conpoy and soak it softly, cut the lean meat into thin slices and add an appropriate amount of oil, salt, oil, chicken powder, and cornstarch to marinate to taste.

Step 3: Homemade method of scallop and lean pork and melon soup.

Heat the oil in a pan and stir the ginger cubes.

Step 4: A simple recipe for scallop and lean pork and melon soup.

Pour in an appropriate amount of hot water and bring to a boil.

Step 5: How to eat scallop and lean pork and melon soup.

Pour in the scallops and cook over medium-low heat for 10 minutes.

Step 6: How to make scallop and lean pork and melon soup.

The soup turns white and is a water melon.

Step 7: How to fry scallop and lean pork and melon soup.

Salt step 8: How to cook scallop lean pork and melon soup.

After boiling the melon, cut it raw and add the meat slices.

Step 9: How to stew scallop and lean pork and melon soup.

Use chopsticks to gently turn the meat slices, change color, and cook for another minute, turn off the heat and serve the finished product.

The melon is not easy to cook for too long, pay attention to control the heat, and if it is cooked too soft, the appearance and taste will not be good.

One. Scallop egg drop soup.

1. Winter melon, an egg, a little scallop, and a green onion.

2. Cut the winter melon into strips, wash the scallops and soak them in water, then knead them into shreds, beat the eggs 3. Boil the water, put in the winter melon and then the scallops.

4. Cook until the winter melon is transparent, the scallops are soft and rotten, and after the umami comes out, add salt and chicken essence, and then add starch water and stir evenly.

5. Then crack in the eggsAfter stirring into egg drops, add sesame oil and chopped green onions.

2. Old cucumber scallop lean meat soup.

1. Wash the old cucumbers, beat the skin with a peeling knife, and then use the peeling knife to beat the melon strips into long strips. Slice the lean meat and wash the scallops;

2. Add enough water and ingredients, ginger slices, green onions, and jujubes to the soup pot, bring to a boil over high heat, and beat off the floating powder;

3. Turn off the low heat and boil for 40 minutes, add salt, pepper, chopped coriander and sesame oil to taste.

Scallop and conpoy are commonly known as dried scallops, dried scallops, Jiang Yaozhu, vest pillars, jade japonics, honey ding, Jiang Yaozhu, etc., which are actually the general term of a variety of shellfish obturator muscle dry products. Prie open a dried scallop the size of Jiang Yao's fingertips, which was a treasure to pay tribute to the royal family in ancient times.

1. Enhance immunity: Scallop is rich in high-quality protein and mineral elements, easy to be absorbed by the human body, people with low immunity, often eat can help increase the body's resistance, in addition, scallop is also suitable for pregnant women to eat old cracked Zen, which calcium, iron, phosphorus and other mineral elements, help to promote fetal bone and intellectual development.

2. Cardiovascular: Scallop source is a high-protein and low-fat food, which can reduce the content of cholesterol in the body to a certain extent, and also has the effect of dilating capillaries, so it has the effect of removing fat and lowering blood pressure.

3. Eliminate edema: Conpoy contains diuretic components, which can help discharge toxins and excess water from the body, and is often used to make soup and drink, which can improve the swelling of the body or the unfavorable situation of urinating.

Enhance immunity: Scallop is rich in high-quality protein and mineral elements, which are easily absorbed by the human body. Eliminates edema:

Conpoy contains diuretic ingredients, which can help to remove toxins and excess water from the body, and is often used to make soups and drinks, which can improve the swelling of the body or the condition that urination is not good. <

1. Enhance immunity: Scallop is rich in high-quality protein and mineral elements, which are easy to be absorbed by the human body, and people with low immunity can help increase the body's resistance.

2. Cardiovascular: Scallop is a high-protein and low-fat food, which can reduce the content of cholesterol in the body to a certain extent, and also has the effect of dilating capillaries, so it has the effect of removing fat and lowering blood pressure.

3. Eliminate edema: Scallop contains diuretic ingredients, which can help to discharge toxins and excess water from the body, and is often used to make soup and drink, which can improve the swelling of the body or unfavorable urination.

Dear, I'm glad to answer your questions! <>

Porridge with scallops and lean meat can be boiled with eggs. Scallop is a seafood product that can be boiled and drunk with eggs. The conpoy is sweet and salty in nature, and its function is to nourish yin and kidney, strengthen the spleen and regulate the middle.

Scallop is rich in egg white matter and a small amount of iodine, and its efficacy is similar to that of seaweed and kelp, but it contains a very strong fragrance, and the taste is more delicious and delicious. The calories contained in dried conpoy are half of that of bacon or bacon, and the fat content is only one-twentieth of bacon, which is a very ideal health ** slimming product for women.

Scallops are usually made with pork bones;

Steps of dried pork bone soup with conpoy:

1. Soak the dried vegetables and clean them.

2. Cut the dried vegetables into small pieces.

3. Clean the scallops and red dates and set aside.

4. Clean the pork bones.

5. Add water to a pot and bring to a boil.

6. Put the bones in boiling water and cook for about 2 minutes.

6. Put the bones in boiling water and cook for about 2 minutes.

8. Add water to the soup pot.

9. Put the cleaned bones into the soup pot.

10. Put the dried vegetables, scallops, and red dates into the pot.

11. Simmer on high heat for 10 minutes, turn to low heat and simmer for 1 and a half hours.

12. The dried soup of conpoy vegetables that nourishes yin and reduces dryness is ready, which is very suitable for the autumn and winter season.