ScallopsHave been a delicacy for centuriesIngredients, whileCantonese cuisineis a dish that includes braised scallops, which is also one of the dishes served at state banquets. It is not only flavorful and rich, but also nutritious, with functions such as moisturizing, clearing heat, strengthening the body, and improving eyesight.However, the method of braising scallops is very elaborate. To make delicious braised scallops, you must see the methods summarized by the editor below.

Method of braising scallops

Ingredient preparation

Dried scallops,Old chicken,Sea snails,,Ham, sugar, scallions,Ginger, oyster sauce, cornstarch.Steps1. Soak the dried scallops in water for two days, and change the water frequently during this time. After soaking, wash them.

2. Then, put the washed dried scallops in boiling water and steam for one night.

3. Take a

pot, put in the scallops and old chicken, add sea snails and ham, appropriate amount of sugar, ginger slices, and scallions, and finally add water.

After boiling, turn the heat down and simmer for one hour, then turn off the heat.4. After turning off the heat, remove the remaining materials except for the scallops. Let the scallops sit in the pot for one night.5. The next day, add appropriate amount of oyster sauce and cook for two hours, then simmer for a few hours.6. On the third day, bring to a boil for about 10 minutes, then turn off the heat, and use cornstarch to thicken the sauce and pour it over the scallops.Tips

1. Must use a pot to cook, because the pot has a certain warming function.

2. Use enough water at one time, and do not add water in the middle, otherwise the scallop juice will not be concentrated.

3. Sea snails already have a salty taste, so if you want to add salt, add it in moderation.

How to make delicious braised scallops

Ingredient preparation

Dried scallops, old chicken

meat, ham,

dried scallops,

fish fins, soup, dried scallop soup,

white sugar,salt,soy sauce, rice wine, cornstarch, chicken oil.Steps1. Soak the dried scallops in water for two days, and change the water frequently during this time. After soaking, wash them.2. Put the scallops, chicken, ham, and dried scallops in a pot, add appropriate amount of water, and steam for 3 hours.3. Then, take out the scallops, and save the broth.4. Slice the scallops, then cut diagonally into 0.5cm thick slices.5. Put the original broth of braised scallops and the broth of fish fins and dried scallop soup into a double-bottom pot, boil, and then add the scallop slices.6. Simmer for 10 minutes, add appropriate amount of white sugar, salt, soy sauce, rice wine, etc.7. Use cornstarch to thicken the sauce, and add a little chicken oil before serving.Braised Scallops for State BanquetsIngredient preparation

Canned scallops, fresh

winter melon, cooked ham, Shaoxing wine, soy sauce, salt,

MSG, white sugar,

lard, chicken oil,

cornstarch, milk soup, scallions, ginger, garlic.

Steps

1. Remove the hairs from each scallop, cut a flower shape on both sides, and then slice into two pieces.

2. Peel and wash the winter melon, then blanch it in boiling water to remove the acid.

3. Cut the cooked ham into small pieces, and cut scallions, ginger, and garlic into small pieces.

4. Heat a wok, add appropriate amount of oil, then sauté scallion, ginger, and garlic until fragrant.

5. Add soy sauce, milk soup, winter melon slices, and ham slices in turn.6. After boiling, add salt, Shaoxing wine, white sugar,pepperpowder, adjust the taste.7. Add the scallops, cook until cooked, then use cornstarch to thicken, add a little chicken oil, and serve.White sugarPork fatChicken fatCornFlour, milk, green onion, ginger, garlic.

Method and steps

1. Remove the edges from each abalone, cut flower patterns on both sides, and then slice into two pieces.

2. Peel and wash fresh winter bamboo shoots, blanch in boiling water to remove oxalic acid.

3. Cut cooked ham into small pieces, chop green onion, ginger, and garlic.

4. Heat a frying pan, add appropriate amount of oil, and then sauté chopped green onion, ginger, and garlic.

5. Add soy sauce, milk, winter bamboo shoots, and ham slices in order.

6. Bring to a boil, then season with fine salt, Shaoxing wine, white sugar,and black pepper.Adjust the taste.

7. Add the abalone, cook until it absorbs the flavor, then thicken with rice flour, add MSG and stir well, drizzle with chicken fat, and serve.Rice noodlesThicken the sauce, add salt and stir well, drizzle with chicken oil, and serve.