Dried scallops are a food that people often eat in their lives, mainly made from the closed shell muscle of scallops, in many coastal places. My family and I eat Ekander scallops, which are rich in nucleic acids, amino acids and various minerals, and the minerals in dried scallops are higher than those of shark fin and bird's nest. And dried scallops contain a lot of sodium glutamate, the taste is very delicious, less fishy than fresh scallops, deeply loved by people. Some people will ask, are dried scallops cooked? In fact, dried scallops are raw, and it is better to foam them for at least 4 hours before cooking. The more fully the foam, the better the nutrition. So, how can you make soup with dried scallops? Today Xiaobian will introduce a few words to you.
Ingredients: scallops, vermicelli, green onion, carrot, egg, green peas, wine, salt, pepper
method:
1. Soak the shells in warm water, and put the soaked juice for later.
2: After soaking the vermicelli, cut into 10 cm lengths.
3: Cut the green onion and carrot into 4~5 cm long strips.
4: Blanch 10 green peas in boiling water and cut into strips.
5: Sauté the ingredients of "Recipe 3" with about 15g of cooking oil, then add shells and stir-fry. Add 1000cc of "Recipe 1" juice, bring to a boil, then add 10g of sake, salt and pepper and vermicelli of "Recipe 2". When the vermicelli is cooked, sprinkle with the ingredients of "Recipe 4".
6: When the soup is boiling, mix in the beaten egg mixture and serve.
Ribs Dried scallops to taste Appropriate amount
Ginger slices to taste
Salt to taste
1. Wash the ribs in blanched water
2: Wash the scallops and soak in water for 10 minutes
3: Take a large bowl, add ginger slices of scallops and ribs, then add the appropriate amount of water
1 white radish (about 400 grams), 2 to 4 dried scallops, 5 bowls of broth, aged wine, salt, sugar, a little mushroom powder (if not available).
1. Soak the dried scallops in water the night before, wash them the next morning and tear them apart by hand. 2. Wash and peel the white radish, cut into pieces or make radish balls. 3. Put the broth in the pot (you can also use white small), white radish, dried scallops, boil on high heat and then use low heat to cook for 20 minutes, season with aged wine and sugar, cook for another 20 minutes, until the white radish becomes soft, skim into the mountain mushroom powder, stir evenly and then serve.
The above is the introduction of the editor about the current dry weather, drink more soup is very good for the skin moisturization. The price of dried scallops is also different, mainly determined by the quality of the size of the production area, want to be cheaper only to go to the wholesale market, where the wholesale price will be more favorable. However, friends who like to eat dried scallops will not necessarily choose dried scallops, ? Mainly to grasp the following points: 1, the color is bright yellow, can not turn black or white, there is a white frost of the umami taste is stronger. 2, the shape as complete as possible, short cylindrical, solid and full, dry and hard meat. 3, do not have incomplete cracks. 4. Dried scallops are high-quality and fresh, pale yellow, the size of a child's fist; The small grain is secondary, and the color blackened is secondary. The longer the dried scallops are left, the worse they are. 5, the top product is the Japanese Jiang Yao pillar, grain large ginger slices dried scallops and ribs, and then add the right amount of water