How to eat seafood scallops

Scallop is a very common seafood. It is also a nutritious and delicious food. For some people who like to eat scallop, they often use scallop to make various foods, such as scallop and winter melon eight-treasure soup, scallop seafood rice, and scallop white jade green for fortune. Different dishes have different preparation methods and techniques. Here are some tips on how to cook these three dishes!

1. Eight Treasures Soup with Scallop and Winter Melon

【Effects】clearing away heat, promoting diuresis, removing dampness and relieving summer heat

【Ingredients】Winter melon, scallops, dried shrimp, mushrooms, lotus seeds with core, coix seeds, snow fungus, lean meat, 1 candied date, 2 slices of ginger

[Method] 1. Cut the winter melon into large pieces with the skin, soak the mushrooms, lotus seeds, coix seeds, and snow fungus in water, and clean and set aside the scallops and dried shrimps;

2. Put all the ingredients into the pot, add water just enough to cover the ingredients, do not put too much water in the stew pot;

3. Bring to a boil over high heat, then simmer over medium-low heat for 1 hour. Add salt to taste.

2. Scallop Seafood Rice

【Ingredients】

Rice, cuttlefish, shrimp, bell pepper, ginger, XO sauce, barbecue sauce, black pepper sauce

【Method】1. Remove the head and shell of live shrimp, open the back and remove the intestines;

2. Wash and cut the cuttlefish into strips, add ginger slices, a little salt, starch and cooking wine together with the shrimp, marinate for a while, blanch in boiling water and remove for later use;

3. Add barbecue sauce, black pepper juice and a little salt to the blanched shrimp and cuttlefish, mix well and set aside; wash and dice the bell peppers;

4. Add appropriate amount of rice into XO sauce, mix well and add bell pepper, shrimp and cuttlefish. Bake in a preheated 200 degree oven for 10 minutes, until the rice is slightly crispy.

3. Fortune Scallop White Jade Jade

[Ingredients] 200g scallops, 10g hair algae, 100g fish, 50g salad oil, 200g oyster sauce, 10g cooking wine, 3g salt, 1g MSG, 10g sugar, 300g broth, onions, ginger, starch, mushrooms, red pepper, green pepper, carrots as needed

[Method] 1. Add soup stock, salt, MSG, cooking wine, green onion and ginger to the soaked scallops and steam them for 40 minutes; wash the hair algae, soak them in soup stock, add salt, MSG and cooking wine and steam them for 20 minutes;

2. Cut the middle part of the fish into thin slices, add salt, MSG, cooking wine and water and blanch for 10 minutes; cut mushrooms, carrots, green onions and ginger into shreds, wrap them in the fish slices and steam them in a steamer for 3 minutes before removing;

3. After the scallops are steamed, place them on a plate, place the nostoc around the scallops, and place the steamed fish rolls around the nostoc;

4. Heat oil in a pan, pour in oyster sauce, sugar, salt, MSG and cooking wine and bring to a boil. Thicken with starch and pour it in the middle of the scallops. Then thicken with thin starch and pour it on the hair moss and fish rolls.