<h1>1. The origin and history of dried scallops</h1>
"Dried scallops" are the closed shell muscles of scallops and Jiang Jiao, commonly known as "yuan shells", which are made of seafood after being dried by both.
As far back as our Qin and Han dynasties, it has been eaten by people. In the book "Erya" written by the early Western Han Dynasty, there is a record of "mirage and small person". advance. Guo Pu zhuyun: "Mirage, mussel also, Mullet, Yu jue also belong to the genus mussel." "Since the Western Han Dynasty, it has a history of 1,800 to 900 years. However, Yu Jue entered the ancient chinese people's recipes, and its earliest and more clear written record is the "Chronicle of Foreign Objects in the Sea and Soil" written by Shen Ying during the Three Kingdoms period. The book says, "The jade is like a mussel, two inches long, five inches wide, large and small, and its shell is pillared, hot, and tastes like wine." "As early as 1,500 or 600 places ago, people applied ingenious cooking methods to Jiang Luozhu and tasted delicious food, which is indeed a remarkable thing. In fact, shellfish, as far back as the ancient times of our country, have been eaten by human beings, but their eating method is unknown.
Dalian dried scallops
<h1>2. Common types of dried scallops</h1>
Motobe Munakata
Munakata no shellfish, produced in the sea area of Hokkaido, Japan, is the leader of the Yaozhu, the largest, the strongest taste, choose to buy Munaya Motobei to the color of golden yellow, the taste is bright and sweet, dry and fragrant is the best. It can be used to make soups or porridge, or even raw vegetables, such as "Fortune Yuanbei." ”
Nihon Soya Motonori
Kiyoshi Motobe
Kiyoshi Motobei, produced in the sea area of Hokkaido, Japan, the color of the Yaozhu is golden and transparent, the size is slightly smaller than the Munakata Motobei, the taste is delicious, but it is not as sweet as the Munakata Motobei, the appearance is oilier, because in the production process, both are cooked and then baked and then dried, so it is easy to distinguish with the naked eye. Because the yuanbei is solid and heavy after drying, in terms of the size of the number of pieces, the large grain is about 60-65 grains a pound, the middle grain has 80-85 grains, the fine grain is about 105-115 grains, the extra large grain is about 40-45 grains, and the price of Zonggu Yuanbei is more expensive than that of Qingsen Yuanbei, which is a penny and a penny.
80 Head of Japanese Kiyomori Motobei
<h1>3. The nutritional effect of the pillar</h1>
Dried scallops are rich in nutrients, rich in protein, fat, sugar, as well as trace element minerals, riboflavin, niacin. According to modern scientific research, there are 20 grams of protein per 100 grams of fresh shellfish, and more than 60 grams of protein in dried shellfish. It can level the effect of liver phlegm and tonify kidney fever. That's why scallops are a fresh baby! It is precisely because of its high protein content!
Fresh shellfish
<h1>4. Identify the quality of dried scallops</h1>
The quality of dried scallops is mostly identified by appearance. The quality of the grains is large, round and neat, dry, slightly shiny, and bright yellow, and the quality is old yellow, the grain is small, and the quality with slight loose fragmentation is inferior. The color is dark or yellowish-black, and the quality is worse.
<h1 class="ql-align-justify" >5, delicious dishes</h1>
Foie gras orange juice slings
Ingredients: foie gras, 150 g each
Ingredients: shredded shallots, shredded red peppers, red onions, lettuce
Seasoning: sugar, orange juice, starch
Preparation steps:
1: Slice the red onion, cut the lettuce into strips and set aside.
2: Fry the foie gras and tape in a pan and place in the middle of the plate.
3: Place shredded shallots, red pepper shreds, red onion slices, and shredded foie gras with lettuce around.
4: Mix orange juice, sugar and starch into juice and pour it on top of foie gras.
◎ Master the heat of foie gras frying.
Features: Eaten in Western cuisine.
Fragrant Mango Ao Belt
Ingredients: 300 g australian ribbon, 1 mango
Ingredients: bitter lettuce, red chicory, mint leaves
Seasoning: fresh lemon juice, salt, olive oil, pepper, butter, brandy
1: Take the meat with australian strips, add the main salt, fresh lemon juice, olive oil and pepper and marinate for 5 minutes.
2: Put bitter lettuce and red chicory on a plate as a base material. Mango knife, dotted next to the base.
3: Add butter to the pan, fry the marinated strip, spray brandy before leaving the pan, put the pot on the base, and decorate the mint on the strip.
◎Add brandy to increase the aroma of wine, but also make the Australian belt precocious.
Features: Salty and fresh taste, butter flavorful.
Cooked Australian strips
Ingredients: Australian tape 450 g
Ingredients: green pepper, red pepper
Seasoning: salt, monosodium glutamate, sugar, cooking wine, vinegar, egg white, starch, green onion, ginger, garlic
1: Slice the tape into thick slices, sizing and slide into warm oil. Wash and slice the green and red peppers and set aside.
2: Add the bottom oil to the pot, fry the green onion, ginger and garlic slices until fragrant, fish out, put the tape and green and red pepper, cook the sauce, stir-fry well and plate.
◎Make sure the strap is smooth and tender.
Bad incense unicorn australian belt
Ingredients: Australian belt 400 g
Ingredients: ham, winter shoots, red date slices, qi lancer
Seasoning: salt, monosodium glutamate, bad brine, clear chicken soup, water starch
1. Ao Belt sizing, inlaid with semi-circular gear-shaped ham and winter shoot slices, decorated with red date slices, basketed and steamed.
2: Cut the kale into a fusiform shape, blanch the water and put it on the plate.
3: Add spices to the flavor, thin the mustard, and pour on the Qilin Ao belt.
◎The steaming time of Australasian strips is 6 minutes.
Features: plain color, tender and smooth texture, bad flavor is strong.
Fried australian strips in butter
Ingredients: Tai O belt 150 g
Ingredients: crispy melon slices
Seasoning: black pepper juice, black pepper crushed, abalone juice, sugar, monosodium glutamate, butter, salt, ginger water, starch
1: Wash the belt, add salt, monosodium glutamate, ginger water, starch sizing, set aside.
2: Mix black pepper juice, minced black pepper, abalone juice, sugar and monosodium glutamate into black pepper sauce and set aside.
3: Put the pot on the fire, burn the butter until melted, fry the crisp melon slices and the Australian belt, put it on the plate, and pour the mixed black pepper sauce on the Australian belt.
◎Before cooking, the australian belt should be marinated and sizing to ensure that it is tender and tender.
White jade shell box
Ingredients: 250 grams of Tai O'o strip, 50 grams of fresh cuttlefish, 150 grams of foie gras
Ingredients: white radish
Seasoning: salt, monosodium glutamate, egg whites, chicken powder
1: Drain the australian belt and cuttlefish water, add salt and egg whites, and put them into a whisker to form a tape and cuttlefish glue.
2, make a mold with radish, put the tape and cuttlefish glue into the model, steam in the steamer for 6-8 minutes, take it out after cooking thoroughly, put it into foie gras, steam it back and put it on the plate.
◎Be sure to work hard when making the ingredients.
Features: beautiful shape, rich sauce.
Saffron seafood stew
Ingredients: Australian strip, shrimp, lobster, mussels, octopus, flounder each appropriate amount
Seasoning: saffron, salt, monosodium glutamate, white wine, ginger, green onion, pepper, chicken essence, starch, vanilla, shi vegetables, soup
1: Soak the saffron in boiling water for half an hour and set aside.
2, the above seafood ingredients washed, take the pot and add water, put ginger, green onion boiling, add white wine to fishy. Cook the above seafood separately under the pot, place it on the plate, add soup and saffron juice to the pot, boil it, add salt, monosodium glutamate, chicken essence, pepper, drip a little white wine, thin mustard, pour on the seafood that has been plated, surrounded by herbs and vegetables to eat.
◎ Saffron should not be put too much.
Features: The taste is clear and mellow, with the umami taste of the seafood itself.