How to deal with small scallops, how to deal with scallops

Pick fresh scallops: First, choose fresh scallops. Scallops that close when the shell is closed or when touched are fresh.

This scallop tastes good. How do you clean scallops? Wash the shells of the scallops; Rinse the scallops you bought several times under running water.

Take out a small brush and brush the scallop shell. Prevents dirt from the enclosure from getting inside. How do you clean scallops?

Stinging scallops: Use a knife to follow the inside of the scallops, pry open the shells, and rinse the inside with running water. How do you clean scallops?

Cleaning the internal organs: Remove the black entrails and yellow gills of the scallops. How do you clean scallops?

Saking in salt water: Put the scallops in a bowl, pour in water, add an appropriate amount of salt and soak for 2 3 minutes. Rotating the shellfish clockwise with chopsticks will allow the sediment on the surface of the shellfish to sink to the bottom of the bowl.

How do you clean scallops? 6. Knead the cornstarch: Take out the scallop meat soaked in salt water, sprinkle with cornstarch, and gently rub the shellfish with your hands.

Until all the sediment has been wiped off. Finally, rinse with water. Such scallops are very clean.

Hello, the treatment method of small scallops and large scallops is the same, brush the shells little by little with a brush or brush, and then remove the purple mud from each scallop flesh, so that the small scallops can be treated very clean!

Buy it and put it in a basin, add salt and water, wash it after an hour, and clean it a few times.

By soaking in water, removing the lung lobes, removing the stomach pouch, and removing the scallop intestines, these 4 steps are cleaned.

1. Soak in water

Generally, the scallop meat bought back is frozen, or has been thawed, but it is loose, so after buying, in order to clean up the sediment inside, you can soak it in salt water first, and grab it with your hands, so that some of the dirt in it can be filtered out in advance, and then rinsed several times with cleaning, so that it is more convenient to clean again.

2. Remove the lobes of the lungs

After the scallop meat peels it off, you can see the skirt, the skirt is edible, but after the skirt is removed, there is a layer of gray flat object stuck to the scallop meat, this is not its meat, but the lung lobe, which is used to filter impurities, so the coffee-colored lung lobe must be removed. Remember that scallop meat has lobes on both sides, so remove both sides instead of just one side.

3. Remove the gastric pouch

Protrude a piece on the edge of the scallop meat, this is the scallop feeding sac, after opening it, you can see that there are a lot of gray-green impurities in it, so this sac is also not edible, and this sac must be cut off with scissors. After the stomach pouch is removed, there will be a little bit of adhesion to the yellow of the scallops, so don't worry, rinse it with water, and the contents of the stomach pouch stuck to the scallop yellow will be washed away.

4. Remove the scallop intestines

There will be a black thread in the middle of the scallop meat, which is the gut of the scallop, just like the shrimp thread seen in Ping. Then this gut also needs to be removed, because there are also a lot of impurities in it, which is very unhygienic. You should carefully remove this layer of gut, so that it will be cleaner and will not have a rustling taste.

Finally, the scallop meat is cleaned and filtered with water several times before it can be cleaned, and it is delicious to use it for stew, steaming it or making scallop vermicelli.

Scallop handling clean method:

First of all, put the scallops bought back into clean water and rinse them clean, it is best to soak them in light salt water and wash them, and change the water several times in the middle until the water used to soak and clean the scallops becomes clear, and there is no sediment at the bottom of the basin, then put the washed scallops directly into the pot, add water and boil until the scallops open.

After taking out the scallops, remove the black internal organs, and then clean the scallop meat with the original soup that is clarified after boiling the scallops, so that the scallop meat can be mixed or made into soup and stir-fried, and it is more convenient and quick to clean the scallops after cooking, which is suitable for scallops with relatively small scallops.

If it is a scallop with a large hand, it is best to pry the scallop open with a knife when it is raw, and then cut off the scallop meat along the shell muscle, remove the black internal organs in the scallop meat, and there is a black sand line on the yellow edge of the scallop, which should also be removed.

Finally, the cleaned scallop meat is washed with white vinegar or salt Biyu town water to remove the mucus of the scallop meat, if you need to use the scallop shell, you can scrub the scallop shell with a small brush, and then put the scallop meat back into the scallop shell, add minced garlic and vermicelli to make delicious garlic scallops.

Two inedible parts of the scallops

1. Scallop offal.

The internal organs of the scallop are the places where the scallop feces accumulate, and it is basically filled with seaweed that the scallops have not digested.

In the past, wild scallops were eaten with undigested seaweed, and at most they had a strange taste. Nowadays, because the scallops are all farmed, this part is not removed, so it can be said that it really affects the appetite.

To clean the internal organs of the scallops, you can use a knife to cut along the shell muscles of the scallops, so that the scallop flesh can be removed and cleaned.

2. The gills of scallops.

The gills of the scallops grow at the junction between the skirt of the scallop and the shell column, and this is the organ of the scallop that filters seawater, so it is best to remove it when eating.

Summary. Then separate the flesh 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. Finally, take out the shellfish, pour out the water in the large bowl just now, put an appropriate amount of cornstarch in the bowl, then put the shellfish meat into the bowl, and gently scrub the shellfish meat 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.

Hello friends, you should first rinse the sediment on the shell with clean water, then put the knife into the shell, open the shell into two, and at the same time cut off the shell inside the shell. At this point, you'll see that the shells are covered with flesh on both sides. Then stick to the bottom of the shell and remove the flesh completely.

In this step, the knife must be close to the bottom of the shell in order to remove the whole shell.

Then separate the flesh 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 the bumper with salted water for two or three minutes, and rotate the shellfish clockwise with chopsticks, so that the sediment on the surface of the shellfish sinks to the bottom of the bowl. Finally, take out the shellfish, pour out the water in the big bowl just now, put an appropriate amount of cornstarch in the bowl, and then put the shellfish meat into the bowl, and gently scrub the shellfish with his hands. In this way, the cornstarch will completely remove the sediment remaining in the shellfish.

Finally, wash it again with water and laughing reed, and the shellfish is processed.

Scallops can be washed by either cooked or raw.

1. Cooked washing method

Rinse the scallops in clean water, preferably in lightly salted water. Change the water several times in the middle until the water in which the scallops are soaked is clear and there is no sediment at the bottom of the basin.

Put the washed scallops directly into the pot and cook them until the scallops open without adding water. Remove the black guts from the scallops and wash the scallop meat with the original broth that has been clarified after boiling the scallops.

The scallop meat washed out in this way can be mixed or eaten in soup or stir-fry. It is easier and faster to clean the scallops after cooking, and it is suitable for scallops with relatively small scallops. This is not suitable for large scallops that result in the loss of umami.

2. Raw washing method

Pry the large scallops open with a knife and cut the scallop flesh along the shell muscles. Remove the black entrails from the scallop flesh, and there is a black sand line on the yellow edge of the scallop, and this should also be removed.

Wash the cleaned scallop meat with white vinegar or salt water to remove the mucus from the scallop meat. If you need to use scallop shells, you can scrub them clean with a small brush. Then put the scallop meat back into the scallop shell and add minced garlic and vermicelli to make a delicious sakura.

Selection of scallops

1. Look at the appearance

High-quality scallops have a complete appearance, they will close when touched in the open state, and they cannot be closed, and those that do not react are generally dead scallops, so do not buy them. Also, try to choose products with a clean appearance.

2. Look at the color

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 quality of the meat

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.

4. Smell the smell

Normal scallops have a faint fishy smell, if they have a noticeable fishy smell or other peculiar smell, they may be inferior scallops, do not buy them.

5. Weigh the weight

Eat your own scallops with medium-sized and evenly sized scallops. If you compare the weight of scallops of similar size, the heavier the flesh, the thicker the flesh, and the better the quality. Don't choose too small scallops, the edible value is low, and the scallops that are too large are expensive and cost-effective.

Refer to the above content: Encyclopedia - Scallops.