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What is the fancy way to eat scallops?

1. Steamed eggs with scallops: this is a classic home-cooked dish. Cut up the steamed scallops, mix them with the scattered egg liquid, add the right amount of salt, chicken essence and water, then steam in a steamer until the eggs set, sprinkle with chopped onions. This dish is easy to cook, the taste is tender and smooth, and the delicious taste of scallops combines perfectly with eggs. Scallops stew: scallops are rich in protein and amino acids, which are very suitable for stewing.

2. Cut garlic, millet pepper and onion separately. Chopped Douchi, sea rice and scallops, stir-fry over low heat in a clean pan and set aside. Heat peanut oil until 60% hot, deep-fry minced garlic until yellow, stir-fry millet pepper over low heat for 5 minutes, stir-fry green onions for 5 minutes, cook Douchi, sea rice and scallops for another 15 minutes, add oyster sauce, monosodium glutamate, chicken powder, stir-fry minced garlic and wine until almost out of steam.

3. Ground into pulps, steamed and cut into strips. Shahe powder has a history of more than one hundred years. Its powder is white and thin and tough, and its eating methods are dry stir-frying, wet stir-frying, bubble (soup powder), cold dressing and so on. Shahe Hotel specializes in Shahe noodles. In addition to salty foods and sweets, Shahe noodles are made from all kinds of fruit and vegetable juices, which are colorful and taste different.

4. There are usually four ways to eat Shenwan pineapple: first, peeling and eating fresh, which can avoid the trouble of dipping pineapples produced in other places in salt water, which is full of fragrance; second, juicing fresh drink, relieving summer heat and relieving thirst, with rich flavor; third, cooking pineapple chicken into a famous feast dish; fourth, canning it to become a tourist delicacy.

5. Guigang mackerel larvae in Yangjiang are different from those raised in other fish ponds. They grow up on grass feed, and the water quality in the pits is pure and pollution-free, so the fish larvae are delicious, the meat is not fat, and the fish smell is overflowing after cooking. Guigang mackerel larvae have become a household name delicacy. Yangjiang blood eel is a specialty of Yangjiang River, which is at the confluence of sea water and river salt and fresh water in Pinggang and other places.

What are the recommended ways to eat green shellfish?

1. Wash the impurities on the surface of the shellfish and remove the cilia. Wash the onions and cut them into chopped onions. Put light soy sauce and rice wine in a bowl and stir well. Then pour the sauce on the shellfish and marinate for 10 minutes. Put the pickled shellfish in a steamer and steam for 8 minutes. Then heat the oil in the pan, add the chopped onions and stir-fry until the chopped onions turn yellow. Then put the onion oil on the steamed green shellfish.

Steamed green shellfish with minced garlic this is a simple and classic seafood dish. First of all, wash the shellfish and remove the sand. Then sprinkle each shellfish with minced garlic (minced garlic), chopped onions and some minced ginger. Then, put the shellfish in a steamer and steam over high heat for about 5-8 minutes until the scallops are fully opened. Finally, you can add the right amount of soy sauce and sesame oil according to your own taste.

3. Steaming is the simplest and best way to retain the freshness of green shellfish. First of all, wash the green shellfish to remove sand and impurities. Then, put the green shellfish in a steamer and sprinkle with chopped onions, shredded ginger and minced garlic to increase the aroma. Cover the pot and steam over high heat for about 5-8 minutes until the shell is fully opened. Finally, according to personal taste, sprinkle with some soy sauce or sesame oil, you can eat.

4. Steaming green shellfish is one of the simplest and most common cooking methods, which can retain the original flavor of green shellfish to the maximum extent. Wash the green shellfish and put them in a steamer. Add the right amount of ginger and green onions and steam for about 5-10 minutes until the shells are fully opened. After coming out of the pot, you can sprinkle some chopped onions and parsley, order a few drops of soy sauce or steamed fish soy sauce to enhance the flavor, which is both simple and delicious.

What are the recommended ways to eat Arctic shellfish?

1. The first kind: minced garlic Arctic shellfish: ingredients: Arctic shellfish, minced garlic. Practice: wash and shred Arctic shellfish and pat minced garlic for use. Heat the pan, stir-fry the minced garlic, turn off the heat when the pan is hot, put the arctic bass in the pan, stir-fry it for more than 20 seconds, quickly, add salt and a little soy sauce. The second kind: fried Arctic shellfish with soy sauce: ingredients: Arctic shellfish, onions, pepper, ginger, garlic, yellow sauce, sugar, vinegar, salt, vegetable oil.

2. Fried Arctic shellfish is a quick and delicious way. Slice or cut the Arctic shellfish and stir-fry with vegetables (such as onions, carrots, green peppers, etc.). Before stir-frying, you can marinate the Arctic shellfish with cooking wine, light soy sauce and starch to increase the flavor. Stir-fry it quickly to keep the Arctic shellfish fresh and tender.

3. Arctic shellfish can be cooked by stir-frying, steaming, braising, stewing and so on. Arctic shellfish is low in fat, delicious in taste, high in nutritional value and rich in iron. Since 2011, Arctic shellfish has been selected by many restaurants and restaurants in the capital. In the future, it will also enter the supermarket and become a pure natural delicacy that ordinary people can also taste.