What do you think scallops are delicious? Where are the scallops good

In my opinion, scallops are delicious, mainly because of its umami and its large meat grains, many people like to eat this large mouthful of deliciousness, a simple word: enjoyable! Add another adjective: super enjoyable!

That's why I think scallops are delicious. A large mouthful of meat is stuffed into the mouth, and we feel the satisfaction of the meat being satisfied, and this satisfaction will make you full of happiness from your mouth to your heart.

That's why I love scallops. Of course, the deliciousness of scallops lies not only in the quality of the meat itself, but also in the way we cook them. For example, my husband thinks steamed scallops are the best because he loves this way of eating them the most, because he loves the combination of garlic and scallops, and he says that garlic is the soul mate of scallops.

As my husband's soul mate, I also love this way of eating, so I think the delicious thing about scallops is that the people I love love to eat them, and it is a wonderful experience to share my favorite food with my loved ones.

Of course, if you enjoy it with someone I don't like, even if the scallop is fresh and fatty, I won't like it, and I'm sure many people like me, think the scallop is delicious because you are in a good mood when you enjoy it, which also boosts your favorability to the food to a great extent!

It can be said that the seafood is particularly delicious except for the kelp.

In fact, everyone doesn't know that starfish are all edible, and once I went to a friend's house, and my friend's house was close to the sea, so I ate a lot of strange things. Of course, shellfish are also essential.

A large pot full of shellfish, and in Berry, I like to eat two kinds of shellfish, one is cockles and the other is scallops.

Nowadays, people generally prefer to eat scallops, because the meat of scallops is thicker and more enjoyable to eat.

Other shellfish taste tough, and no scallops chew and take away the fragrance.

On the Tohoku side, a snack of grilled scallops has been popular on the roadside since a few years ago.

The scallops are opened, the meat is separated from the shell, and they are baked in an oven, and the garlic and vermicelli are added, as well as the chopped Thai peppers, which are very juicy.

That's when I became obsessed with scallop eating.

Haven't you noticed that when you eat spicy fried scallops, scallops taste the best?

But when eating scallops, be sure to remove the black entrails around the scallops, that thing is too dirty to eat.

Scallops, longkou vermicelli, minced garlic, salt, shredded ginger, white wine, white pepper, salad oil, chopped green onion, umami light soy sauce.

Method 1Start by brushing the scallop shell with a toothbrush.

2.Pry the scallops open with a knife, leaving the fleshy half and then remove the flesh with a knife along the shell wall.

3.The black substance on the back of the shellfish is the internal organs, which should be removed. The layer of eyelash-like yellow substance under the skirt is the gills, which should also be removed.

6.Take a large bowl with water, add a little salt, put the scallop in it and soak it for two or three minutes, then gently stir the scallop meat with chopsticks to make the mud and sand in the shellfish sink to the bottom of the bowl, and then rinse it with water to wash the shellfish.

7.Take a small handful of longkou vermicelli, soak in hot water until soft, drain and set aside.

8.Sprinkle a little salt, white wine and white pepper on the cleaned scallop meat, mix well, add some starch, marinate and set aside.

9.Stir the garlic in a pan until fragrant.

10.Put half of the stir-fried garlic into a bowl, then pour in a little steamed fish soy sauce and mix well to form a sauce.

11.Cut the vermicelli into small pieces and put them under the scallops, put the remaining half of the garlic in the pan evenly on top of each scallop meat, and top with shredded ginger.

12.Put cold water in the steamer and boil, then put in the scallops and steam them over high heat for about 5 minutes, then remove from the pot.

13.Remove the ginger from the steamed scallops, pour the sauce over each scallop while hot with a small spoon and sprinkle with chopped green onions.

14.Heat a clean wok and cook a tablespoon of cooking oil until it smokes, then pour the oil evenly over each scallop and swoop it to serve!

Ingredients: scallops (fresh) Accessories: vermicelli, ginger, garlic, green onions.

Seasoning: cooking wine, chicken essence, soy sauce, salad oil, salt.

1. Clean the scallops first, and soak the vermicelli in warm water 10 minutes in advance to soften and set aside.

2. Finely chop the ginger, chop 1 clove of garlic into minced garlic, and chop the green onion into chopped green onions.

3. Put a little oil in a pot and heat it, then turn to low heat, add 1 2 minced garlic and stir-fry until fragrant.

4Add a little salt to the stir-fried minced garlic and the other half of the minced raw garlic, mix the chicken essence well and set aside.

5Cut out the cleaned scallops with a knife, cut the vermicelli into small pieces, then spread them in the shells, and sprinkle a little fine salt evenly.

6Put the scallop meat on the vermicelli, pour a little rice wine evenly into each one, and spread the adjusted minced garlic.

7. Put a few more shredded ginger, steam them in a pot of boiling water over high heat for 5 minutes, pick out the shredded ginger, sprinkle a little green onion one by one, pour some soy sauce, take another pot of oil and burn until it smokes, and then evenly pour it on the green onion to stimulate the fragrance.

Buying scallops is not about looking at the place, you have to understand the skills of buying scallops.

Scallops to choose the shell color ratio.

Scallops that are more consistent, shiny, and uniform in size should not be too small, otherwise they will not have much value to eat because of the lack of meat. Then see 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.

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, so as to decide whether to choose it. Generally, the production 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.

On the northern coast of China, Changdao, Weihai, Penglai, Shidao, Wendeng, Dalian, Changshan Island and other places in Liaoning are the main producing areas of scallops.

Selection of live scallops: First of all, you should choose scallops with a more consistent shell color, shiny and uniform size, not too small, otherwise the edible value is not great because of less meat; Then see 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.

Purchase of chilled scallops: When purchasing chilled scallops, we must 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, and whether it is crushed and the freshness to decide whether to choose. Generally, the production 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.

Scallops generally grow in seawater, Lianyungang is located on the coast of the Yellow Sea, and the seawater pollution is small, so scallops are good in Lianyungang.

The best in Hokkaido, Japan, where scallops are generally three-year-old and have thick skirts. Dalian is the best in China, but because of the rush to sell money, it is generally a year-old. Scallop shells are generally made of dried scallops, and there are 100 300 scallops in Japan and 800 1200 kilograms in Japan.

Like the mussels, there are pearls inside

Material: Scallops.

Minced garlic. Ginger. Segments of green onions. Salt.

Material. Wine. Cooking oil. Method:

To clean the scallops first, you can use a brush to brush the dirt and sand particles on the surface of the scallop shells, and then rinse them with clean water.

<> prepare the steaming tray and place the scallops in the steaming tray without letting the scallops squeeze each other, leaving a certain interval between the staring keys.

Chop the garlic into minced pieces, shred the ginger, cut the green onion into pieces and sprinkle evenly over the scallops.

Drizzle some cooking wine over the scallops to make them even more delicious. Then drizzle an appropriate amount of cooking oil to make the fan Kai Qiaobei taste more delicate.

Finally, sprinkle the scallops with the right amount of salt and control it according to personal taste. Scallops have a relatively light taste, so don't use too much salt.

<> Put the steaming tray into the steamer and steam it over high heat for about 8-10 minutes. The time should not be too long, so as not to get the flesh of the scallops old.

When finished, the steamed scallops are placed on a plate and can be eaten with dipping sauces such as soy sauce, vinegar, minced ginger, etc., according to personal taste.

Tips: The steaming time of scallops depends on the size of the scallops, if the scallops are relatively large, you can extend the steaming time appropriately.

If you don't have a steamer, you can use a pot instead, boil the water, put it in a steamer or pot rack, and put the scallops on it to steam.

Scallops are generally eaten until the meat turns white and ripe, and should not be oversteamed, so as not to deteriorate the taste.

Ingredients: Fresh scallops.

Excipients: garlic, ginger, salt, chives, fine vermicelli, pepper noodles, light soy sauce.

Method: 1. Wash the frozen scallops after thawing them naturally, and put them neatly on the plate for later use; This clump.

2. Soak the fine vermicelli in warm water until soft, chop the garlic and ginger into fine grains, and cut the chives into chopped green onions for later use;

3. Heat the wok and pour a little oil, fry the next half of the garlic and ginger over low heat to bring out the fragrance (fry until the garlic turns light yellow), add a little salt to turn off the heat, and then mix the remaining garlic and ginger evenly after cooling, and add some pepper noodles;

4. Put the soaked soft vermicelli on the scallops on the Mori Sakura, pour the mixed minced garlic and ginger, steam in the steamer for eight minutes, turn off the heat and remove from the pot, pour light soy sauce and sprinkle chopped green onions on the table.

It's best to put some minced garlic on top and eat it steamed or grilled, it's delicious.

Cook to remove the earthy and taste less.

Put some minced garlic, vermicelli, and tempeh and steam it.

Scallop (English name: scallop) is a repentant of the pearl oyster scallop family. Its appearance is shell-shaped, but the butterfly hinge line is straight, and the two ends of the butterfly hinge have wing-like protrusions; Approximately centimeters (1 6 inches) or more; shell smooth or with radiating ribs, ribs smooth, scaly or nodular, bright red, purple, orange, yellow to white; The lower shell is lighter in color and smoother; There is a large adductor muscle.

1] It is distributed in the world's oceans, inhabits shallow seas from low tide to about several hundred meters, and lives attached or free, mainly feeding on mayflies and algae.

Also known as sea fan clams, the shells are mostly disc or round fan-shaped; There are ears anterior to and behind the top of the shell, the two ears are equal or unequal, and most of the right shell has obvious filamentous foramen and fine ctenophores below the anterior ear. Shell-comma mask radial rib or concentric sheet carving. The obturator muscle marks are obvious, the coat correction marks are simple, and there is no water pipe; The internal ligament, which is located in the triangular ligament groove below the top of the shell.

More than 50 species have been found along the coast of China. Ctenophora scallop (Chlamys farreri) is an important cultured shellfish in the northern coast of China, with a large output and high economic value.

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