Seafood and taro porridge

Ingredients: salt,shrimp,scallops,ginger slices,green onion,garlic,oil,meters,Taro,dried oysters,dried razor clams

Dried scallops and fresh meat wontons

There are several things in Shanghai pasta that everyone is familiar with, such as the famous dumplings, glutinous rice, fried dough sticks, etc. Today, I would like to introduce to you a simple and delicious traditional Shanghai snack-fresh meat small wontons, which is different from big wontons. Small, thin and tender, our house has made another improvement. After adding scallops, it is suitable for small white-collar workers and petty bourgeoisie who need to maintain their figure while trying the fresh food. I hope everyone likes it ^_^

Fresh squid casserole porridge

Ingredients: rice,celery,winter vegetables,scallops,pork,MSG,pepper,fish sauce,fresh squid

scallop porridge

Ingredients: salt,rice,carrots,black fungus,scallops,cooking wine,sesame oil,water,ginger

mustard pot

This dish is a relatively traditional Chaozhou dish, mainly light. Big mustard greens should also be selected in season to taste delicious. They are more delicious around winter throughout the year.

Radish scallop and chop soup

Ingredients: salt,carrots,white radish,scallops,pork chops,ginger

Roasted scallops with white jade radish

Cooking food quickly after work is light and aftertaste...

Japanese tofu mixed vegetable soup

A light soup for everyone! Tomatoes and mushrooms play a large role in this soup. The sweet and sour juice of tomatoes has always been a good choice for vegetable soup bases, and mushrooms also have a faint aroma. In addition, Japanese tofu is smooth and the scallops are fresh and sweet. It is a good anti-greasy soup! Personally, I think that tomatoes and mushrooms should be stir-fried in oily oil first to get red oil and then put in water. This kind of soup is more delicious.

Steamed eggs with scallops

We Cantonese people like steamed eggs best. The salty ones are used to deliver rice, and the sweet ones are used to make desserts, but the sweet ones are called stewed eggs. I ate most when I was a child because this dish was the favorite of children. It is not difficult and easy to steam a plate of slippery eggs. It depends on the number of eggs, the size of the fire, and the time. Do it a few times and summarize your experience, and you will succeed.

Old pot seafood and celery porridge

Last year, Laba cooked a pot of assorted eight-treasure porridge according to the habit of northerners. As a result, no one at home liked to drink sweet porridge. After everyone left, I drank porridge alone for three days, haha! This year, I stopped cooking Laba porridge and changed to it. I made two pots of seafood porridge and became very popular. The first pot was crab meat porridge, which was very rich, but I was busy and forgot to take pictures! Later, another guest came to the house. Since only one king crab had been used up, it was very popular to switch to a pot of dried seafood. The main reason was to make do with it, as long as everyone was happy! <br />The second pot of porridge didn't forget to take photos, which was a remedy. It was not as good as the first pot, and the ingredients were not as rich. It was also cooked in a small sand pot. The porridge uses dried scallops, dried abalone slices and fresh shrimp meat, but it is not as red as the king crab, and the taste is much worse! <br />The recipe for this pot of "Lao Pot Seafood and Celery Congee" is as follows;