[Homemade Scallop Soup]_How to do_How to do
Human food culture is vast and profound. When we are lamenting that food makes life better, we should also try to make ourselves a few good dishes.
After all, the deliciousness made in person is better than the food bought outside.
I like scallops very much, so when I ‘m okay at home, I will ponder the practice of scallops. At last, I ‘m willing to take care of myself. I learned a few ways to make scallops at home, and I will share with you.
First, Zucchini Yaozhu pot lean meat soup material Zucchini is one of the seasonal vegetables in summer, the taste is fresh and sweet, clearing away heat and reducing heat.
Zucchini roll soup, soup can be cooked, zucchini rolled salted egg soup, zucchini soup with pork ribs is a home-made pretty soup, zucchini flower gum chicken feet soup is both nutritious and beauty, is a lady beauty beauty.
The zucchini lean broth to be introduced today is flavored with Yaozhu and winter mushrooms. It is delicious and sweet.
Zucchini for 3-4 people: 1 (about 600 grams) Yaozhu: 30 grams of lean meat: 500 grams of dried mushrooms (dried): 8 candied dates: 2 slices of ginger: 2 slices of water: 8 bowls.
Wash and peel the zucchini and cut into large pieces; 2.
2. Wash and soften the Yaozhu; gently rub the mushroom umbrella of the mushrooms with your hands to scrape off the black substance on the pedicle; 3.
3. Wash and cut lean meat;
Boil water, add all ingredients, cook for 20 minutes on high heat, turn to low heat for one and a half hours, season with salt and serve.
Second, spinach scallop soup material scallops 10 grams spinach 250 grams eggs 2 starch moderate edible oil 20 grams chicken oil 1 tsp cooking wine big spoon pepper 1 tsp refined salt 1 tsp practice1.
Wash the scallops, add cooking wine in the bowl, and soak in water for 30 minutes; wash and tear the spinach; take only the egg whites;
2. Scallops are steamed on the steamer for 30 minutes, then taken out, kneaded, and the soup is reserved;
4. Pour oil into the pot, heat up, slowly pour in egg whites, and fry into egg flowers.
Boil the steamed scallop soup, add scallops, refined salt, pepper, egg flowers, drizzle with chicken oil, pour in spinach, cook, and thicken with water starch.
Third, scallop and winter melon soup materials: 75 grams of scallops, 250 grams of winter melon, 150 grams of pork bones, ginger, refined salt, cooking wine, and pepper.
Method 1: Cut and wash the pork bones, remove the flying water, skim off the floating foam, and then boil in boiling water for 40 minutes to pick out the pork bones.
2. Wash scallops and add hair to warm water.
Winter melon peeled and diced.
3. Boil the boiled pork bone broth again, add scallops, melon, and ginger to a low heat for 40 minutes, season with salt, cooking wine, and sprinkle with pepper.