When buying scallops, how can I buy fresh scallops?

To buy fresh live scallops, you must first pick a big one, otherwise there is too little meat and it is not cost-effective. Second, choose scallops that are uniform in color and shiny in the shell and uniform in size. Third, it is necessary to choose the closed tight, the closed tight is generally the live scallop, not to mention the shell that is opened and tightened immediately with the touch of the hand.

The shell is very open, and there is no reaction when touched by hand, which is naturally dead and should not be purchased. Fourth, choose one with a clean shell and no visible dirt and sediment, so that it is easy to handle when cooking.

To see the color of the scallops, choose shiny scallops, in terms of volume, choose scallops of the same size, scallops live with their mouths open, and when you buy them, you must buy scallops with their mouths open.

When buying scallops, you can pick them up and smell them, the fresh fishy smell is heavier, and when you look at the appearance, the shells of the scallops look good, the shiny ones are fresher, and the fresh scallops will open in the water.

When buying scallops, it is best to choose those scallops with ice cubes on them, which means that the scallops are well stored and fresh. If you can, you can choose live scallops is the best.

In fact, you can go to some cruise ships to buy the kind of freshly salvaged ones, or go to some harbor cities to buy the kind of live ones that are fresh.

When choosing scallops, you can judge whether they are new or not by their taste, or by the roundness of their shape.

Super delicious steamed scallops with garlic vermicelli.

It's going to be eaten in one bite!

But do you know what to do with scallops?

If the scallops are not handled properly, they will have diarrhea when eaten!

I'll teach you a few tricks today and learn together

1.Fresh scallops are bought and the sediment is brushed off with a fine-bristled brush or toothbrush; Then use a sharp knife to reach through the cracks in the shell, slowly pry the scallop shell open, and throw away the meatless half of the shell;

2. After prying, the black part of the scallop meat is internal organs and cannot be eaten; Orange.

The eyelash-like part is the gills of the scallops, which are also inedible and need to be disposed of; The strips around it are skirts (gonads) that can be eaten, and steamed scallops with garlic vermicelli can be left according to your taste;

3. After cleaning off the internal organs of the scallops, leave the meat column (adductor muscle), gently cut it off with a knife, and clean the remaining half of the scallop shell and shell meat.

Handling scallops is actually very simple, just distinguish between what can be eaten and what cannot be eaten, and then clean it

Other than that! When buying scallops, be sure to choose fresh ones

Steamed scallops with garlic vermicelli made from this will be even more delicious!

We can put the live scallops in clean water, which can prolong the life of the scallops and keep them fresh. And in addition to this method, we can also put it in the refrigerator.

The refrigerator has the function of refrigeration, and we can effectively preserve the quality of scallops or scallop meat after putting them in the refrigerator, but the taste may be slightly different from the time.

The scallops that have just been bought back are first put into the refrigerator for storage, so as to maintain the freshness of the ingredients, and when they are taken out again, they are fresh and delicious, and before putting them in the refrigerator, it is best to soak them in salt water for cleaning, and spit out the sediment in the haploid, which can prevent the growth of bacteria in the scallops.

Live scallops can be kept in the refrigerator.

Preservation of scallops can be used to freeze the method of freezing, the freezing method can maintain the freshness of the live scallops, and at the same time, soaking the live scallops in salt water can also achieve a very good preservation effect, and make the live scallops will be more nutritious and delicious.

Scallops are also seafood, and if you want to preserve them well, you can't do without water. If the scallops are live, they are not suitable for being placed directly in the refrigerator, so they can be put in a basin with water first, so as to ensure the freshness of the scallops, and the scallops will not lose their lives.

You can eat it within half a day of death, if it is too corrupt, the fishy smell is heavy, the scallops are scalded with water, sprinkled with minced ginger, green onions, put some cold vermicelli, and then poured with high-temperature oyster sauce, the freshest...

If you can't eat the scallops while they are alive, you can directly remove the meat and freeze it.

1. Look at the appearance.

The first is to look at the appearance of the live scallops, which is also an essential aspect of food selection. Then the high-quality scallops are complete in appearance, and they will close when touched in the open state, but they cannot be closed, and those that do not react are generally dead scallops, so don't buy them. Also, try to choose products with a clean appearance.

2. Look at the color.

The second is to look at the color state of the shell of the fresh scallop, which is generally easy to identify from this point. Then the fresh scallop shells are yellow-brown or light yellow-brown, shiny; Stale scallops are generally grayish-yellow or light green, and have no luster.

3. Look at gender.

Again, it is to look at the sex of the live scallops, because the characteristics of male and female scallops are different. Then the female scallop tastes more delicious than the male scallop. The internal organs near the closed muscles of the scallop are red in color, which is the female scallop, and the female scallop has an orange-red crescent-shaped yellow; The internal organs near the closed muscle are whitish in color, that is, male scallops, and the male scallop slag has a milky white crescent-shaped paste inside.

4. Look at the quality of the meat.

Then look at the flesh quality of fresh scallops, and the quality of the meat directly affects its freshness. Then the fresh scallops are fleshy and non-sticky. If it is not shiny and elastic, it will be sticky to the touch, so it is best not to buy it.

Scallops can be frozen.

It is generally not recommended to keep fresh scallops in the refrigerator for a long time, because the scallops are not fresh, so you can soak the scallops in clean water and cook them as soon as possible after they have spit out all the sediment in their bodies.

If you buy a lot of scallops at one time and can't eat them all, don't clean the scallops first, apply salt to their surface, wrap them in plastic wrap, and store them in the freezer of the refrigerator for a long time.

Scallops can also be stored on top of frozen ice cubes, which will last for about 48 hours. When it's time to eat, take out the frozen scallops and thaw them, and then do a regular cleaning.

Fresh scallops can be frozen.

Scallops don't survive easily, so freezing is okay. Do not wash the scallops first, rub salt on the inner surface, wrap them in plastic wrap and freeze them in the refrigerator. Alternatively, the water and scallops are quick-frozen together to preserve the umami flavor of the scallops.

Shellfish, unlike terrestrial animals, are very susceptible to a decrease in freshness. Although the frozen fan compass can prolong the storage time, some bacteria can still multiply at low temperatures, so they cannot be stored for a long time, otherwise after thawing, the scallops will be found to be black, the freshness will decrease, and the nutritional value will be greatly discounted, so it can generally be stored for one year, and it is recommended to eat within one year.

Scallop shopping and eating

Shop for chilled scallops. When purchasing chilled scallops, we should first look at whether their appearance is white, and then look at the yield of pure scallop meat, the size and uniformity of the pure scallop meat after it is thawed, whether it is crushed and the freshness, before deciding whether to choose it. Generally, the mountain spring rate is about 70%, the color is white, the particles are large and full, the freshness is high, there are no broken grains, or no more than 10 broken grains per 500 grams of chilled scallops, which are qualified products.

The main edible part of scallops is the adductor muscle, that is, the scallop column, whose flesh is delicate and delicious, and is a health food with high nutritional value. The dried products of scallop adductor muscle, commonly known as dried scallops, are one of the traditional "eight treasures of the sea" in China and are deeply loved by consumers.

Refer to the above content: Encyclopedia - Scallops.