How to make dried scallops delicious, how to make scallops delicious

Three days after eating, I still feel that the chicken and shrimp are boring", this is the praise of the ancients for the delicious flavor of the scallop meat, whether it is soup, stew or porridge, a small pinch of scallops can make the dish glow with an unparalleled fresh taste.

Scallops is a general term that refers to dried shellfish (adductor muscle) dried products. If you have to subdivide, although there are many kinds of divisions in history, but now the market is long, we generally call the dried products of mixed scallops "dried scallops", and the often said scallops generally come from scallops, due to the small yield, ** will be higher.

The scallops of tide sound are the top in China, and they are dry, large and full of grains, light yellow in color, shiny, delicate and compact in flesh, light in salt, outstanding in umami, and fragrant without impurities.

The raw dried scallops of Chaosheng are made of the natural pollution-free sea shellfish of the Beibu Gulf as raw materials, and the high-quality scallops are selected and dried lightly, without any additives during the period. The scallops here are rich in a variety of amino acids, vitamins, taurine and peptides and other nutrients needed by the human body, the quality is pure, and those who want to eat can search for tide shellfish in **.

The correct way to eat dried scallops.

The home-cooked practice of dried scallops.

The best way to eat dried scallops.

The difference between dried scallops and scallops.

The practice of frozen scallops.

ScallopsIt is delicious to make steamed scallops with vermicelli, and the method is as follows:

1. Soak the vermicelli (soak for about 20 minutes) and spread it out.

2. Minced garlic + oyster sauce + salt + soy sauce + millet pepper.

Chop up, mix well, pour in hot oil and stir well.

3. Drizzle the scallops with garlic sauce.

4. Cut the vermicelli into sections, stir in the garlic juice and stir well.

5. Spread the vermicelli evenly into the scallop noodles, steam for 20 minutes, sprinkle with chopped green onions and steam for 1 minute before serving.

Serve the soup with scallop baby cabbage.

Ingredients: baby cabbage, dried scallops, preserved eggs, soup, minced garlic.

Method: Wash the baby cabbage and cut into small pieces; Soak the scallops for about 30 minutes in advance, soak them until soft and tear them into fine strips; Peel the preserved eggs and cut them into small pieces. Heat the oil, first put the garlic and stir-fry until fragrant, then put the scallops and preserved eggs and fry until fragrant, then put in the soup and boil, then put in the baby cabbage and cook softly, add a little salt, sugar, and chicken powder to get out of the pot.

Ingredients: 20 grams of scallops, 100 grams of lettuce, 100 grams of bamboo shoots.

Excipients: 25 grams of oil, 2 grams of salt, 20 grams of rice wine, 2 tablespoons of water starch, 5 grams of chopped green onion, 10 ml of fresh soy sauce.

Steps: 1. Peel the lettuce and bamboo shoots, and wash the skin.

2. Wash the scallops and pour in the rice wine.

3. Steam for 20 minutes.

4. Cut the bamboo shoots into cubes.

5. Prepare the water starch and chopped green onions.

6. After the water in the pot boils, pour in the double bamboo shoots and blanch the water.

7. Pour oil into a hot pan, the oil temperature is 7 minutes hot, pour in the double bamboo shoots and stir-fry to bring out the fragrance, add salt and stir-fry well.

8. Pour in the steamed scallops.

9. Add a little water and fresh soy sauce and cook for a while.

10. Finally, thicken with water starch and remove from the pot.

Ingredients: 90 grams of pork, 75 grams of green peppers, 200 grams of noodles, 75 grams of bell peppers.

Excipients: 3 tablespoons of oil, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, salt, monosodium glutamate, 1 green onion, 2 cloves of garlic.

Steps: 1. Prepare the ingredients, pour two tablespoons of light soy sauce, one tablespoon of dark soy sauce, one tablespoon of cooking wine, half a teaspoon of salt into the juice (green peppers, bell peppers, ham sausages, shredded green onions, garlic and set aside).

2. Cook the noodles, pour out the cold water and let them cool for later use.

3. Pour vegetable oil into the pot, pour in chopped green onion and garlic and stir-fry until fragrant.

4. Pour the lean meat into the pan and fry until white.

5. Pour in green peppers, bell peppers, ham sausages, stir-fry well, and pour in the sauce beforehand.

6. Pour in the boiled noodles and stir-fry for a while, then sprinkle a little MSG before removing from the pot.

The way to eat scallops is to make steamed scallop meat with chopped pepper and garlic, and the specific steps are as follows:

Ingredients Tools: Appropriate amount of scallop meat, half a bowl of minced garlic, appropriate amount of chopped pepper, a handful of longkou vermicelli, light soy sauce, sesame oil, water, oil, salt, steamer, container.

1. Flush the scallop meat you bought back several times, wash the sediment, then drain the water for later use, and soak a handful of Longkou vermicelli in water. If it is a fresh scallop, you can open the shell, and there is no need to go through the water, and some of the sweet taste will be lost after the water.

2. Chop half a garlic into minced garlic, then add a spoonful of salt to the bowl, heat the oil in the pot, then pour it into the garlic bowl and stir well.

3. Add an appropriate amount of chopped pepper and a spoonful of light soy sauce to the garlic oil bowl and stir. Chopped peppersI choose salty but not spicy chopped peppers, which are suitable for the taste of the whole family, and then cut the soaked soft vermicelli into small pieces.

4. Place the longkou vermicelli under the scallop meat, and then evenly pour the chopped pepper and garlic seasoning on the surface.

5. Put boiling water into the pot and steam for about 10-15 minutes.

6. Freshly baked steamed scallop meat with chopped pepper and garlic can be poured with a few drops of sesame oil on the surface, or poured with hot oil, which makes the fragrance more intense. If you want to save trouble, you can also do without oil.

1. Ingredients: 100 grams of shrimp, 50 grams of scallops, 2 grams of lettuce, 3 grams of carrots, 15 grams of green onions, 100 ml of chicken broth, 30 grams of cooking wine, 1 gram of refined salt, grams of monosodium glutamate, 25 grams of wet starch, 10 grams of sesame oil, 250 grams of peanut oil (actual consumption of 30 grams).

2. Wash the scallops, soak them, remove the hard dices, put them in a bowl, add 15 grams of cooking wine and 150 ml of water, take the scallops as the degree, put them in the steamer, and steam them over a strong fire for later use.

3. Heat the wok again, slide the pan with oil, pour in peanut oil, burn until it is hot, cool it slightly, put in the shrimp, use chopsticks to disperse, fry until it turns white, immediately pour it into a colander to control the oil.

4. Leave 10 grams of base oil in the wok, let go of the green onion section and sugar to fry the fragrance, cook 15 grams of cooking wine, salt, chicken soup and steamed scallop juice, after the soup boils, take out the green onion section, put in the scallops, monosodium glutamate, thicken with wet starch, pour the shrimp into the shed, when the juice boils, put in shredded lettuce and carrots, pour on sesame oil, out of the pot, put on a plate, you can.