[How to eat scallops]_How to eat scallops_Diet conditioning

There are many ways to make scallop soup. You can add scallop soup. Fresh scallop soup can help us better supplement nutrition and increase our appetite. It just introduces some methods of making scallop soup, and the required materials.

Method one, scallop diced-scallop soup ingredients: fresh scallop, starch, eggs, cilantro, minced leek, other condiments.

Scallop soup-the practice of scallops: 1.

Finely chop fresh scallops, add an egg white, add the appropriate amount of starch, salt, and knead into a ball.


After the water is boiled, attach the scallops and knead them into a longan-shaped ball and cook in the wok.

This process is feasible to keep fast, otherwise the scallops will be cooked first.


After all the scallops are removed from the pan, stir gently with a spoon. After the pan is opened again, keep on medium heat for about 5 minutes.


Add sliced parsley, minced chives, add a small amount of MSG, and bring it out of the pot. This scallop tintin-scallop soup is characterized by a combination of simple and simple Jiaodong fisherman flavor, a light milky white soup, and a small amount of green.Garnished with cilantro and chives, you can’t help but want to drink more bowls.

Method two, preparation time: 15 minutes, cooking time: 10 minutes Features: Fans have tasted scallops. It borrows the freshness of scallops, borrows the fragrance of garlic, borrows the saltiness of simmered oil, and the tangles are tangled.It’s all delicious.

Ingredients: 4 large scallops, 30g of vermicelli, 5g of pepper, appropriate amount of ginger, 2 tablespoons of garlic (30g), 1 teaspoon of red pepper (5g), 1 tablespoon of rice wine (15ml), 1 tablespoon of raw soy (15ml), 1 tablespoon of soy sauce (15ml), 3 tablespoons of broth (45ml), moderate amount of oil.

Practices: 1. Wash the shells, leaving only one side of the shell, remove the shellfish, and wash the sediment.

Fans are soft with blisters.

2. Heat the oil for medium and small fires first, sauté the ginger slices. After changing to low heat, transfer the rice wine, pump soy sauce, and stir-fry the oil.

Turn off the heat and remove the ginger slices. The soup in the pot is juice.

3. Bring the fans to the bottom of the scallop meat one by one, place them on the plate, pour the grooves made, and put them in a pot over medium and low heat and steam for 5 minutes until cooked.

4. Fry the scented peppercorns, garlic pieces, and red pepper pieces with oil. Spread the oil on each scallop evenly.

Tips: Red pepper is mainly used to make scallops more beautiful. Do not use too much, otherwise it will affect the original flavor of seafood.

You might as well add more garlic, it’s very delicious.