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How to eat scallops, the practice and efficacy of scallops

Prepare diced lean meat, diced yam, diced carrots, sliced ginger, chopped celery, dried scallops and rice. Except for celery, put all ingredients in a pressure cooker and put in the right amount of boiling water. Fasten the high pressure cooker and press for 6 minutes. Open the lid when the air valve falls naturally, cook the pressure cooker on the stove until the porridge boils, add salt and sprinkle with chopped celery. Hot nutritious porridge is suitable for all ages.

The most common practice of scallops is to cook soup with radish, cabbage, wax gourd, shredded chicken, shrimp and other ingredients, which can show the freshness of scallops. When making dumplings or wonton, you can put a few scallops into the dumplings, which makes the dumplings taste more unique.

Dried scallops stew is one of the most common household practices, which can be stewed with chicken, ribs, lean meat and so on. First, soak the dried scallops in warm water in advance, soak until softened, and then tear them into thin shreds and set aside. Wash the chicken or ribs, put the dried scallops together with the foamed scallops into the stew cup, add the right amount of water, boil over high heat and simmer for 1-2 hours, finally add seasoning. The soup made in this way is delicious and nutritious.

First rinse the scallops with water, soak them with cold boiled water for 2 hours, then steam for about 40 minutes and press the scallops into silk with a spoon to make delicious dishes with other dishes. The water of soaking scallops can be reserved for cooking.

How do you eat seafood scallops?

The most common practice of scallops is to cook soup with radish, cabbage, wax gourd, shredded chicken, shrimp and other ingredients, which can show the freshness of scallops. When making dumplings or wonton, you can put a few scallops into the dumplings, which makes the dumplings taste more unique.

Step step 1 put dried prawns, scallops and oysters into a bowl and soak in water for 10 minutes. Step step 2 after the rice is washed, put it into the pot. Step step 3, add enough water to the pot. Step step 4 put the dried shrimp, scallops, oysters and sliced ginger into the pot together. Step step 5 put it into the rice cooker and turn on the power supply and press the porridge button. Step step 6 add the right amount of salt and oil according to your taste.

Cooking tips for dried scallops: soak the scallops in warm water before cooking, or use a small amount of water to add yellow rice wine, ginger and spring onions to steam, and then cook the dishes. The method of foaming scallops: peel off the old tendons on scallops in advance, wash off the sediment, put them in a container, add wine, ginger slices, green onions and stock, steam the drawer for 2 to 3 hours, and soak them in the original soup.

Stewed cabbage with scallops first wash the scallops, soak them in clean water, and then tear them into shreds with your hands. Slice Jinhua ham and ginger, wash cabbage and cut in half. Put half of the hairy crab into the stew cup, add ham, scallops, ginger, Chinese wolfberry, and then add boiling water that can not pass the cabbage. Stew in water for 1 hour and season with some salt according to taste.

Several common eating methods of scallops: making soup: in addition to the ingredients that conflict with seafood, almost all soup can put scallops, which can make the soup more fresh and sweet. It should be noted that the scallops need to be cooked for at least half an hour to fully release the fresh sweetness. ) Congee: soak dried scallops in 1 cup water, steam and tear them into shreds; shred chicken breast, stir in seasoning and marinate slightly; soak Lentinus edodes, remove stems and shred; rinse horseshoes and slice.

Dried scallops, also known as scallops, are put in the right amount when cooking porridge and taste delicious. Dried scallop seafood porridge is simple, fast and nutritious. Suitable for making breakfast for your family. Dried scallop seafood porridge ingredients: two handfuls of rice (about 50g), dried scallops slightly less than rice, 10 sea shrimps, peanut oil, sesame oil, spring onion and ginger, ginger powder, salt, pepper, celery a small root. After washing, soak the scallops in warm water and sprinkle them into silk.

Dried scallops, clams, seafood porridge, step chart, how to make delicious

1. The practice of dried scallop clam seafood porridge the right amount of high-quality dried clams and scallops are slightly washed with water and soaked in clean water. Soak for 3 hours, let dried clams and scallops absorb enough water and drain. Rinse the rice and cut the ginger into shreds. Mix the dried clams, scallops, shredded ginger and rice with the right amount of water (the amount of porridge used on weekdays). Put it into a pressure cooker and boil over medium heat for 20 minutes.

Step 1 wash the rice and soak in water for three hours. Step 2 soak the clams in salt water overnight, rinse them with clean water, and then brush the shell with a toothbrush. The practice of clam seafood porridge step 3 use a pot without oil and water, dry the clams directly into the dry water until the clams open their mouth. In the meantime, keep shaking the bottom of the pot.

3. Prepare ingredients: 1 crab, 2 octopus, 30 grams of rice, 5 clams, 10 grams of dried scallops, 4 grams of red shrimp skin, 5 grams of sea rice, 10 grams of eagle shrimp, 6 grams of pepper, 5 grams of ginger, and the right amount of water. Wash the rice and soak for a while. Wash dried scallops and red shrimp skin and drain. Remove the head of the prawns and rinse and set aside. Octopus to turn around inside the ink, remove the teeth in the middle of the leg, wash and set aside.

4. the right amount of dried scallops and dried clams, according to the practice of washing ginger, chopped celery and carrots with celery and seafood porridge with celery flavor, soak the dried scallops and clams with wine one hour in advance, and soak the rice half an hour in advance, which can reduce the time when cooking. Shred ginger and put the soaked rice and water into the casserole, the ratio is about 1: 5.