How to clean scallops, what is the cleaning method of scallops?

Please pay attention when the scallops are clear;

First rinse the outside of the sediment with water, and then use a sharp knife to stick to one side to cut off the conpoy inside the shell (that is, a pillar of flesh that controls the opening and closing of the shell) so that it is opened, and the next step is to draw the scallop down and flush it! Soak in water again. The intestines in the back are rushing and stumbling.

When you see it clean, soak it in water! Rush to the side when you use it. No problem.

Cleaning scallops can also be soaked in sesame oil and salt water:

If time permits, you can use sesame oil and salt water to soak scallops, with this method to pay attention to one point, that is, the temperature of the water, the water is best around 20 degrees of water, if you directly use the tap water released from the faucet, the water temperature is low, the scallops do not like to open their mouths. Soak in this way for 2-3 hours, and the scallops will spit out a lot of sediment.

1. For the fresh scallops you bought, rinse the sediment on the shells with clean water first.

2. Use a knife, recommend a table knife for Western food. Stick a knife into the shell and split it in two, cutting the flesh inside the shell. At this point, you will see that the shell has meat on both sides.

3. Eat the knife again, stick to the bottom of the shell, and completely remove the shell. In this step, the knife must be close to the bottom of the shell in order to remove the whole shell.

4. Separate the shells from the shells. We first clean the shellfish and use a knife to remove the internal organs of the shellfish, which looks black. Then place the whole shellfish in a large bowl.

Add a little salt, soak in salted water for two or three minutes, and rotate the scallops clockwise with chopsticks, the purpose of which is to sink the sediment on the surface of the scallops into the bottom of the bowl.

5. Take out the shellfish, pour out the water in the big bowl just now, put an appropriate amount of cornstarch in the bowl, then put the shellfish into the bowl, and gently scrub the shellfish with your hands. In this way, the cornstarch will completely remove the sediment remaining in the shellfish. Finally, wash it again with clean water and the shellfish is ready.

The scallops are cleaned as follows:

1. Soak shellfish, such as clams, snails and mussels in water, and put a kitchen knife or other iron tools at the same time, shellfish will spit out the sediment, usually 2 to 3 hours.

2. Put all the shellfish into a basin and add a little vegetable oil to the water. A portion of the water covered with vegetable oil is cut off from the air, and shellfish feel deprived of oxygen in the water. It will stretch out its body to breathe, so that the cleansing effect is achieved.

If you want to be clean, change the water several times, and be careful not to add too much vegetable oil, otherwise it is easy to suffocate to death.

3. In order to prevent the shellfish from sucking the sand back up by the shellfish again, when soaking, the water filter can be placed in the water filter basket, and then the water filter basket can be placed on the water basin, so that the water filter basket is kept at a distance of four or five centimeters. In this way, the sand spit out by the shellfish will sink to the bottom of the basin and will not be sucked back by the shellfish.

How to select a scallop

1. Look at the appearance: look at the appearance of fresh scallops, the appearance of high-quality scallops is complete, and they will close when touched in the open state, and they cannot be closed. Also, try to choose products with a clean appearance.

2. Look at the color: look at the color state of the shell of the fresh scallop, which is generally very easy to identify. Then the fresh scallop shells are yellow-brown or light yellow-brown and shiny. Stale scallops are generally grayish-yellow or light green, and have no luster.

3. Look at the gender: again look at the gender of the fresh scallops, because the characteristics of male and female scallops are different, so the female scallops taste more delicious than the male scallops. The color of the scallop is red in front of the viscera near the closed muscles of the scallop Zhang Hui, that is, the female scallop, and the female scallop has an orange-red crescent-shaped yellow.

The internal organs near the closed muscles are whitish in color, which is called male scallops, and male scallops have a milky white crescent-shaped paste inside.

4. Look at the meat quality: the quality of the meat directly affects its freshness, so the fresh scallop meat is elastic and not sticky. If it is not shiny and elastic, it will be sticky to the touch, so it is best not to buy it.

1. Put the frozen scallop meat bought from the supermarket in cold water or thaw it at room temperature.

2. After thawing, start to clean up the shellfish shed, and use a knife to remove the internal organs of the shellfish (what looks black for hunger).

3. Boil a pot of boiling water, put the scallops into a pot of boiling water, cover the pot, and remove after a minute.

4. Then rinse with running water under the faucet chain to thoroughly wash the mud hidden in the scallop meat.

5. Finally, drain the scallop meat and add seasonings to stir-fry.

Wash off the scallops with a brush and soak them in clean water for 15 minutes. Gently pry the scallops open with one hand, then use a knife to gently cut the scallops back and forth along the upper shell of the scallops. Wash away all the sediment and waste from the black part of the scallops.

Squeeze the red flesh of the scallop from the top of the scallop to the central axis along the scallop to squeeze out the dirt in the scallop viscera and wash it with water. <

1. Wash off the dirt on the scallops with a brush and soak them in clean water for 15 minutes.

2. Gently pry the scallops open with one hand, and then use a knife to gently cut the scallops back and forth along the upper shell of the scallops.

3. Wash off all the sediment and waste from the black part of the scallops.

4. Squeeze the scallop red meat from the top of the scallop to the central axis along the scallop red flesh, squeeze out the dirt in the scallop viscera, and then wash it with water.

<> soak the scallops in water for about 1-2 hours, the purpose is to soak the scallop shells and scallop meat dirty, then use a small brush to pick up the scallops, gently brush the shells, rinse with water 1-2 times after brushing, and then open the scallops with a knife, remove the internal organs of the scallops, which look black, rotate the scallops clockwise with chopsticks, and then rinse them repeatedly with water until there is no sand in the shellfish.

1. How to clean scallops

1. First of all, soak the scallops bought back in water for about 1-2 hours (add an appropriate amount of salt to the water), the purpose is to soak the scallop shells and scallop meat dirty, and then use a small brush to pick up the scallops, gently brush the shells, rinse them with water 1-2 times after brushing, reach into the scallop shells with a knife, and force the shells into two, and at the same time cut off the shell meat, at this time, you can see that both sides of the shell are with shell meat.

2. Use the knife again, stick to the bottom of the shell, completely remove the shell, and pay attention to the knife must be close to the bottom of the shell. Use a knife to remove the internal organs of the shellfish, which looks black. Put the whole shellfish in a large bowl, add a little salt, soak in salted water for 2-3 minutes, and rotate the shellfish clockwise with chopsticks to sink the sediment on the surface of the shellfish to the bottom of the bowl.

After taking out the shellfish, pour out the water, put an appropriate amount of cornstarch in the bowl, put the shellfish into the bowl again, gently scrub the shellfish with your hands, the cornstarch will completely take away the remaining sediment in the shellfish, and finally wash it again with water.

2. How to buy scallops

1. The purchase of live scallops should choose scallops with uniform shell color, shiny and uniform size, and scallops that are too small have little edible value because of less meat. After that, check whether the shell is opened, the live scallop will close under the influence of external force, and the dead scallop that cannot be closed after opening cannot be selected.

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

Scallop is a common seafood in life, it belongs to a kind of shellfish molluscs, it is delicious, the meat is delicate, the nutritional value is particularly high, and it has a certain nourishing effect, but the scallop is good but difficult to clean. In fact, if you want to clean scallops, you must master a certain method, so how to clean scallops?

1. Soaking: After the scallops are purchased, they need to be placed in a water filter basket, and then put them in a basin, add enough water, and at the same time put a kitchen knife or other iron tools to soak in it, so that the scallops can spit out all the sediment in the shell through respiration, and can sink into the bottom of the basin with the water.

2. Clean the shell: After the scallop is soaked and spit out of the sand, it should be taken out, placed under running water, and its shell can be cleaned gently with a brush when cleaning, so that the surface can be cleaned as soon as possible, and the hard shell can also avoid hurting people's hands.

3. Take out the shellfish: After cleaning the shell of the scallops, you can take the knife in Western food, put the knife into the shell, then divide the shell into two from the middle, take out the fresh shell meat, and then remove all the internal organs in it with a knife, that is, everything that looks black on the surface.

4. Clean the shellfish: put the obtained shellfish into a large bowl, then add a small amount of edible salt, then add an appropriate amount of water, soak it in light salt water, and then gently stir it with chopsticks in a clockwise direction, so that all the sediment in the shellfish can sink to the bottom of the water, and finally take out the shellfish and then rinse it with water.

5. Final treatment: After washing the shellfish with water, it is not finished, at this time, you need to prepare an appropriate amount of flour to put it in the shellfish, and then grasp them evenly by hand, so that the flour will take away all the sediment in the shellfish through adsorption, and finally rinse it with water again, so that the shellfish is completely clean.