How to make scallops soup delicious, how to make scallops soup

How to make Gambei, the soup is delicious. Then you'd better have a little more seaweed, vegetables, and the soup that comes out of this. It's even better.

As soon as the scallops are boiled in soup and water, the scallops have no taste. I think that scallops or steamed eggs can taste the umami of the scallops themselves. Dried scallops are steamed with water first. Then steam the custard. Finally, the steamed scallops are poured over the egg custard, and the egg custard and scallops are very delicious.

Hello, you can go down with the ribs to stew the soup in the saucepan, for almost an hour.

Hello, be sure to put ginger to ward off the cold. Otherwise, it's too hard to drink.

After the dry is cleaned, you can just boil the soup and drink it.

Scallops are also known as scallops, before boiling soup, you must first soak them, you can take a little green onion, ginger, cooking wine into clear water, and then steam for 15 minutes, steam to the extent that you can crush them by hand and rub them into filaments, and the scallops will rise well. The dried scallops can be added to the soup.

Scallop soup with bamboo sunflower.

Ingredients: 50 grams of bamboo sun, 80 grams of king oyster mushrooms, 25 grams of dried scallops, 5-6 black fungus, a tablespoon of miso, appropriate amount of water and salt.

Method: Soak the dried scallops and fungus, remove the fungus and tear small pieces of fungus to wash and set aside, soak the bamboo sunflower in warm salt water for 20 minutes, wash and cut the king oyster mushroom into small cubes for later use; In the process of soaking the bamboo, change the water 2-3 times, and at the same time carefully squeeze it, cut off the mesh of the tail and the head fan, and only keep the white mushroom body in the middle;

Put water in the pot, pour the diced oyster mushrooms, black fungus, and soaked scallops into the pot and boil, add the miso paste, turn to the soup and bring to a boil, turn to low heat until the miso is completely integrated into the soup; Pour the processed bamboo sunflower into the soup, boil over high heat, turn to low heat and cook for another 10 minutes, then turn off the heat and drink, no need to add extra salt.

Scallop mushroom soup.

Ingredients: dried scallops, enoki mushrooms, tea tree mushrooms, chicken, chopped green onions, mushrooms, garlic, chicken essence, salt and other seasonings.

Method: Wash the scallops, soak them, and do not pour out the water for soaking, and leave them for later use;

Wash the mushrooms, tear the oyster mushrooms into small pieces by hand, grind them and cut them into slices, cut off the roots of enoki mushrooms and tea tree mushrooms for later use;

Clean the whole chicken, cut it into large pieces, put it in a casserole, add ginger and salt, and stew a pot of chicken soup for later use.

Put the prepared ingredients into the pot and simmer, after half an hour, add salt, sprinkle with chopped green onions, and then remove.

Be sure to eat dried scallops in moderation, excessive consumption will affect the movement and digestion function of the stomach and intestines, resulting in food stagnation and difficult digestion and absorption.

Summer fat reduction winter melon scallop soup.

**Season, learn to lose fat and scallop winter melon soup in summer!

Qian's mother's daily diet is relatively light, and she likes all kinds of soups, especially this verdant and green nutritious clear soup, after adding dried scallops, there is one word: fresh!

Winter melon inhibits the conversion of sugar into fat in the human body, ** good hand.

Dried scallops, also known as scallops, contain a lot of amino acids, minerals and proteins, as well as rich in monosodium glutamate, which has a good effect on people who often stay up late to sleep.

Whether the scallops are used as the main ingredient or ingredients, they can highlight or add to the deliciousness of the dish, so that children who don't like to eat also like it, which is convenient and fast.

Although it is a summer fat reduction soup, no matter what the year round, this soup is a frequent guest on Qian's mother's table.

The principle of making soup is simple and easy to understand, easy to use, and very easy to use!

Ingredients: 70 grams of scallops, scallops, and scallops.

Winter melon 800 grams.

2 eggs.

2 green onions. Ginger 5 slices.

A small handful of celery.

Salt a pinch of salt. The practice of summer fat reduction winter melon and dried scallop soup.

Wash and cut all the ingredients and set aside.

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Soak the scallops in water for 15 minutes beforehand.

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Beat the eggs and set aside.

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Heat the oil in a pan and stir-fry the green onion and ginger.

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Pour in the stirred egg mixture and stir-fry, or without eggs, but adding eggs can not only make the ingredients of the soup richer, but also make the soup whiter, and add more flavor and deliciousness to the soup.

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After stir-frying, pour in the boiling water.

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Add the soaked scallops.

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Add the sliced winter melon.

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Cover the pot and simmer over high heat.

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After 3-5 minutes, the soup will be thick and white, and simmer for another minute.

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Add the soul celery.

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Simmer for another minute.

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It can be served on a plate and served out.

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AnswerStep 1: Dice the scallops, onions, straw mushrooms, and spinach for later use Step 2: Add butteroil to the onion, tomato juice and garnish, add white wine seasoning, and add an appropriate amount of white soup to boil into soup in the potStep 3: Put the scallops, straw mushrooms, and spinach in the boiled soup and boil until it is cooked and hotStep 4: Put the boiled soup into the soup plate and serve.

Light and delicious scallop winter melon soup, if you want the soup to be milky, some steps can't be wrong.

Do you want to drink soup if you don't want to eat when it's hot? At noon, I went home in the sun, it was very hot, and I sat at the table and stared at the soup.

No soup and no food, this is my family's eating habits.

It is estimated that the whole of Fujian is the same, soup is the soul of Fujian cuisine, and Fujian cuisine has a soup and ten changes. According to research, the Fujian people have the tradition of eating seafood and making soup more than 5,000 years ago.

Hokkien people rely on the sea to eat the sea, and their diet is mostly seafood-based, and the practice of seafood soup is thick and light, and in summer, I want to make light soup.

With summer vegetables and winter melon as the main ingredient, supplemented by dried scallops, dried scallop winter melon soup, the soup is delicious and delicious, cool and relieves the heat.

But to make the soup milky, not fishy, and some key steps can not be wrong, please follow me.

Scallop and winter melon soup].

1. Prepare the ingredients:

Ingredients: winter melon, dried scallops.

Seasoning: Rice wine, salt, shredded ginger, cooking oil, pepper, etc.

It is best to use colorless rice wine for cooking wine, such as Japanese mirin and Taiwanese red label cooking rice wine. If you use colored rice and wine, it will ruin the milky white of the soup.

But to be truly milky, it depends on the operation.

Second, the operation process:

1. Peel and remove the gourd and cut into thin pieces.

2. Clean the scallops and soak them for 15 minutes;

Because the winter melon is a thin lump, I want to keep the whole grain of the scallops, if they are soaked for too long, the scallops are easy to scatter, and they will become silk when they are scattered, and I don't want to feel silky.

3. The point of the fresh milky white soup is here, knock on the blackboard, knock knock, pay attention:

A little cooking oil, enough to fry the ginger shreds, stir-fry the ginger shreds, add the scallops, stir-fry the fresh fragrance, remove the fishy face, all in the stir-fried scallops;

The key point of the milk white is to put a pot of boiling water, after the scallops are fragrant, pour in the boiling water, remember: it must be boiling water!

As soon as the boiling water is added, the soup will appear white.

4. Put the winter melon into the soup;

a little cooking rice wine to remove the smell;

a pinch of salt to taste;

The scallops are very fresh, and this soup does not use any MSG;

Simmer over medium heat for 20 minutes, the more you cook the soup, the whiter it becomes;

Cook until the melon is transparent and the scallops are soft.

When you get out of the pot, it is a delicious and milky soup, add some pepper to remove the smell and enhance the flavor.

I can eat this soup as a meal, a bowl of belly, refreshing.

The dried scallops are rich in nutrition, nourishing yin and kidneys, and regulating the stomach, and winter melon can quench irritability, heat and thirst, the two are combined, which is really a cool and nourishing delicacy in summer.

Scallop soup is still relatively delicious, especially delicious, scallop egg soup is simple and delicious, scallops directly boil the pot and add salt in the egg liquid, stir it, put in green onion and coriander sesame oil and it's done.

The practice and effects of scallop soup are as follows:1. Soak the shellfish column in warm water, and put the soaked juice for later use.

2. After soaking the vermicelli, cut it into 10 cm lengths.

3. Cut the green onions and carrots into shreds 4 to 5 cm long.

4. Blanch the green peas with boiling water and cut them into shreds.

5. Stir-fry the ingredients of "Method 3" with about 15g of cooking oil, then add shellfish and stir-fry. Add 1,000cc of sauce to the sauce of "Method 1", bring to a boil, and then add 10g of sake, salt, pepper, and vermicelli from "Method 2". After the vermicelli is cooked, sprinkle with the ingredients of "Method 4".

6. Wait for the soup to boil and stir in the beaten egg mixture.

Scallop soup has the effect of nourishing yin and nourishing the kidneys. Scallop soup is mild, sweet and salty, known as one of the eight treasures of the ocean, containing a variety of ingredients that are beneficial to the human body, with high nutritional value, and at the same time has the effect of nourishing yin and nourishing the kidney.

Ingredients: white radish, pork bones, dried scallops, salt.

Steps: 1. Prepare materials.

2. Wash the barrel bones, put them in a pot and boil, remove the smell, remove the drained water, and then put them in the soup pot.

3. Stew the scallops, bones and two slices of ginger together.

4. After stewing the bones and scallops for more than half an hour, put the cut white radish in.

5. Put the white radish in and cook until the middle is completely thorough, and then it can be taken out of the pot.

Ingredients: 100 grams of dried scallops, 1 egg, 20 grams of rotten in the pot.

Excipients: a little salt, a little corn starch, a little white pepper, a little chopped green onion.

Steps: 1. Prepare a pot of water, add a little salt and bring to a boil.

2. When the water slowly appears small bubbles, add it to the pot and rot.

3. Stir gently.

4. Add the scallops after the water boils.

5. Add a little water to the eggs and beat evenly.

6. After adding the scallops, pour in the egg wash before boiling again.

7. Add a little white pepper. Prepare a little chopped green onion, preferably with shallots. Once the soup is boiling, add the chopped green onion.

9. After adding the water starch, gently stir twice, then turn off the heat, and a very simple home-cooked soup is completed.