How to cook fresh scallops? How to make fresh scallop meat is simple and delicious

General practice of fresh shellfish1

Deep-fried scallops. Ingredients: 250 g fresh shellfish, 20 g mushrooms, peppers and carrots, 1 egg white.

Excipients: salt, monosodium glutamate, cooking wine, clear soup, water starch.

Exercise: 1Add salt, egg whites, water starch, and starched fresh shellfish, grasp well, wash the ingredients, and cut evenly into small cubes.

2.Put the consommé, cooking wine, monosodium glutamate, and water starch in a bowl and make a sauce.

3.Put oil in a pan and cook until 50% hot. Add the pulp. Fresh shellfish, slide over and remove the oil. Leave the bottom oil in the pot, add the green onion and minced ginger and stir-fry until fragrant, add the ingredients, stir-fry the fresh scallops, add the sauce and stir-fry evenly.

General practice of fresh shellfish 2

Material. Ingredients: 100 grams of fresh scallop meat, 30 grams of fresh orange juice, 10 grams of cream, 5 grams of chopped onion, 5 grams of chopped celery, appropriate amount of fish broth.

Seasoning: 1 gram of basil, 2 grams of salt, gram of pepper, gram of sugar.

Methods of work. 1.Blanch the fresh shellfish meat in water until cooked and set aside.

2.Put the cream, chopped onion and chopped celery in a frying pan and stir-fry until fragrant, add the orange juice, scallops, fish broth and basil and heat over low heat until boiling.

3.Finally, after seasoning with sugar, salt, and pepper, place the cooked scallop meat on a plate.

Deceit. When processing fresh shellfish meat, be sure to wash it and do not use fine sand, otherwise it will affect the quality of the soup.

General practice for fresh shellfish3

Stir-fried scallops with leeks.

Taste: Spicy. Ingredients: Leeks, fresh scallops.

Seasoning: oil, salt, red pepper.

Fresh shellfish refers to a round muscle inside a large fresh shell. They are more potent than sitosterol, a commonly used cholesterol-lowering drug. The following brings you the home-cooked practice of fresh shellfish, come and take a look.

Ingredients:

Ingredients: 1 piece of winter melon.

Accessories: 1 bowl of fresh shellfish.

Seasoning: appropriate amount of salad oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of coriander, appropriate amount of pepper, appropriate amount of liquor, appropriate amount of water.

Method:

1.Wash everything into two, dig out the winter melon balls with a ball digger, add a few drops of white wine, a little salt, and half a spoon of starch to marinate.

2.Boil water in a pot, put half a spoonful of salt in the water, after the water boils, put the winter melon balls in, blanch the water for 2 minutes, then quickly remove it, soak it in cold water, and then remove and drain the water.

3.Put a little oil in the pot, and when the oil is hot, stir-fry the green onion and ginger until fragrant, and then blanch it. Put the winter melon balls in the stir-fry, add half a pot of boiling water, add a little salt or no according to personal taste.

4.When the melon is fully ripe and translucent, add the marinated beite, turn off the heat after a minute, add a little pepper and sprinkle in the chopped coriander.

1. Scrambled eggs with fresh scallops.

Wash the scallops and marinate them in a spoonful of cooking wine for a few minutes. Beat the eggs, put the appropriate amount of salt, and set aside. Heat a pot over medium heat, a little olive oil, add the scallops, and don't rush to turn over.

Lightly sprinkle with sea salt and pepper on the surface. On the reverse side, sprinkle with some more salt and pepper. Fry until cooked on both sides and slightly transparent in the middle, just out of the pan.

Put the oil in a pan, add the egg mixture, pour in the fresh scallops when it is semi-solidified, and sprinkle with chopped green onions. Stir-fry a little, see the eggs and fresh scallops blend together, and the eggs are ready to go out of the pot when they are cooked!

2. Seafood tofu pot.

Fry the tofu in the oil pan on both sides, pour in cooking wine, light soy sauce, dark soy sauce, then pour in the clam soup, put in the shiitake mushrooms, take another casserole, smear the oil at the bottom of the pot and spread the green onions, ginger and garlic, pour the tofu and shiitake mushrooms just burned into the casserole with the soup, and simmer over low heat. Finally, pour in the shrimp, fresh shellfish, cuttlefish and clams, pour a little bit of the remaining clam soup, add salt and stir well, open the lid and sprinkle in the shallots.

3. Stir-fried fresh shellfish with asparagus.

Wash the asparagus and cut it into inch segments, wash the fresh shellfish and marinate it for a while with a little salt and cooking wine. Boil water in a pot, add a spoonful of salt to blanch the asparagus and remove it for later use. Pour oil into the pan and stir-fry the scallops when it is hot for 7 minutes.

After 2 minutes, put the asparagus. At the same time, pour in an appropriate amount of stock or chicken juice, and at the same time put an appropriate amount of sugar according to taste. Cover and simmer for 1 minute, then add an appropriate amount of salt and stir-fry evenly according to taste.

4. The nutritional value of fresh shellfish: Fresh shellfish is very nutritious, high protein, low fat, easy to digest, and is the best food for dinner. The most important thing in choosing scallops is freshness, and only fresh scallops taste delicious.

When boiling the scallops, be careful not to take too long, otherwise they will easily become tough. Fine-grained scallops, cook for a few seconds; Large slivers can be cooked for a minute or two. There are many ways to eat fresh shellfish, you can cook it directly, but you can't cook it for too long, you can eat it in a minute or two, and it is a high-protein food.

Defrost it first, it's usually soup.