How do people at the seaside choose fresh and tender scallops?

In the selection of this kind of scallops, the first thing to do is to pick a head, of course, "pick the big one and not the small one". Generally, large scallops have edible parts such as plump scallop flesh columns and plump skirts.

First, smell the taste, fresh scallops often carry the smell of the sea, and second, press a press, fresh scallops are difficult to open and relatively firm.

Scallop meat is a small seafood that I often prepare at home, which is not only cheap, nutritious, and easy to preserve, but also tastes like a first-class good. I am located in Shandong, although I can buy fresh scallops, but the frozen scallop meat is also very convenient for cooking. Among them, the scallop is the largest, the cheapest, and the most common.

Now we sell it in the morning market here, and it's basically about two yuan. That's why I've been eating it a lot at home lately! I will introduce you to several common scallop meat recipes.

Because of the geographical advantage, most of us eat live scallops, so the best way to eat them is to boil them and eat them with a mixture, so that you can eat the fresh flavor of the scallops. Scallops for frozen goods are generally made using various cooking techniques, and especially small scallops are used to wrap stuffing and make soups. Seventy varieties, except for differences in size, appearance, habits, etc., the actual taste is generally the same, and the nutritional value is also relatively similar.

The most famous of these is the scallop in Haizhou Bay. Haizhou Bay scallops are famous for their large size and plump flesh, and are loved by people along the Yellow Sea. Only a short heating method will make the texture delicate.

The round shellfish is steamed with the shell, and the shell edge is held when eating, and the juice is tasted first and then the meat is eaten, which has a unique flavor. The garlic steaming used in this dish is a unique steaming method in Guangdong, which is especially suitable for aquatic raw materials with tender texture, and the garlic flavor of the finished dish is fragrant.

The frozen scallop meat is not as fresh as the one you just bought, but it is a bit troublesome to buy fresh scallops for inland cities, not to mention that this year's scallops from Zhangzidao have run away or died in large numbers. The scallops bought in the market today are a pound, and it is still more cost-effective. As a result, cholesterol in the body is lowered.

They are more potent than cholesterol, a commonly used cholesterol-lowering drug. People often have a refreshing and pleasant feeling after eating shellfish, which is undoubtedly beneficial for relieving some of the troublesome symptoms.

Moreover, it is a seafood with high nutritional value, and it is one of the traditional "eight treasures of the sea" in China. Scallops are thick and tender, delicious and can be prepared in many ways, but no matter what way you do it, be sure to cook the edible part of the scallop thoroughly and never eat it raw.

First of all, we clean the scallops, then heat the oil, put in the Pixian bean paste and hot pot base, and then put the scallops in it, and stir-fry on high heat for about 10 minutes.

Steamed scallops with garlic vermicelli are particularly delicious, chop the minced garlic into pieces, then fry it in hot oil, put oyster sauce and salt, light soy sauce and Thai pepper rings to taste, soak the vermicelli soft on the scallops, put the ingredients on top of all the ingredients, and steam the water for 8 minutes to be particularly delicious.

Scallops and vermicelli can be steamed together in a pot, and then added to the hoisin sauce to make it very delicious.

Scallops are best steamed with minced garlic and vermicelli, which can greatly retain the umami and texture of the scallops themselves, which is a very delicious method.

Steamed scallops are the most delicious, wash the scallops, put them directly on the steamer and steam them for a while, and finally drizzle with minced garlic.

At the market, there are not only many fresh fruits and vegetables, but also a wide variety of seafood. When it comes to seafood, many people think that seafood is expensive at first sight. In fact, not all seafood is particularly expensive.

Among the many types of seafood, there is one seafood that is not only nutritious and delicious, but also particularly inexpensive. This seafood is scallops.

Oyster sauce scallop meat ingredients, scallops, oyster sauce, ginger, salt, cooking wine, peanut oil, production method, ginger minced, scallop meat soaked in water, deprecipitated, washed, put in a pot of boiling water to cook. Heat the oil in a pan and add oyster sauce, minced ginger, salt, cooking wine and some water. Once boiling, stir in the oyster sauce and drizzle over the scallop meat.

Cheese yam scallop ingredients, scallops, yams, red peppers, garlic, cheese, salad dressing, white wine, black pepper, salt, yellow mustard sauce, steamed fish soy sauce, production method, scallops take meat, clean up, absorb water with kitchen paper; Brush the scallops clean; Add a pinch of white wine and black pepper to the scallop meat and marinate for 20 minutes. Cut the red pepper and parsley into pieces, chop the garlic into minced garlic and rub the cheese; Peel the yam and cut it into thick slices; Dig a hole in the middle. In a small bowl, add the salad dressing, steamed fish sauce, yellow mustard, garlic, red pepper and parsley and mix well; It becomes a sauce.

Preheat the oven to 200 degrees. The yam is placed in the vermicelli shell, and the shellfish is placed on the yam; Bake in the oven for 5 minutes. Remove the scallops and pour the original juice into a bowl.

Add scallop juice to the sauce, mix well and drizzle over the shellfish; Place an appropriate amount of shredded cheese in the oven and preheat to 210. Bake for 10 minutes, until the cheese is melted and browned; Remove and sprinkle with minced garlic.

Steamed scallops with garlic vermicelli ingredients, scallops, vermicelli, seafood soy sauce, garlic, salt, cooking wine, shallots, oil, soy sauce and red pepper, how to make, wash the scallops, soak the vermicelli in cold water, and then scald it with boiling water. Put the vermicelli in the scallops, chop the garlic, stir-fry and place on top of the vermicelli. Pour fresh soy sauce, salt, cooking wine, and soy sauce into the juice, pour it over the vermicelli, put boiling water in the pot, and steam for eight minutes to take it out.

Sprinkle with green onions and red pepper and pour in hot oil. The scallops are so delicious, 9 delicious recipes, so delicious that they can't stop talking.

Scallop egg custard ingredients, eggs, scallops, warm water, salt, cooking wine, production method, beat the eggs, pour in the same amount of warm water, add salt and stir well; Wash the scallops. Sift the eggs, pour them into a bowl with scallops, cover them with plastic wrap and beat a few blanks. Put it in a steamer, cover the pot, bring to a boil over high heat, steam over low heat for 12 minutes, remove and drizzle with sauce.

After cleaning the scallops, they are steamed in a pot, and they are also very delicious when steamed, and they can also be stir-fried scallops, scallop vermicelli, grilled scallops, and scallop porridge are all very good, and they are very nutritious.

There are many ways to make scallops, but the most original method is steaming, which can retain the umami in the scallops, and boiling will not achieve this effect.

You can directly make scallops into minced garlic, which will taste better, and the feeling of seafood made into minced garlic makes the taste very unique.

Scallops are delicious grilled, and during the cooking process, you can also add a little vermicelli to make them even more delicious.

1. For the purchase of live scallops, first of all, you should choose scallops with a more consistent shell color, shiny and uniform size, and you can't choose too small ones, otherwise the edible value is not great 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.

2. The 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 broken 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.

3. How to buy scallops, the scallops on the market are generally sold, and the larger ones are slightly more expensive, most of them are about 4 yuan. Scallops are probably not divided into varieties, but some places will sell a kind of "scallop king", ** more expensive than ordinary scallops, the meat is also much fatter, and the taste is better. When choosing scallops, you must choose live, and it is best to find a slightly cleaner one, so that it will be more convenient in the follow-up treatment.

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.

You can start by soaking the scallops in water for 3 to 5 hours. Then add the sea salt and then put some canola oil on the surface of the water. Then use a clean brush to brush the surface of the scallop with mud and sand.

When cleaning, you can use other tools such as brushes or toothbrushes, you can clean it, and the effect will be better.

Generally, the surface is brushed clean directly with a brush, removing some floating layer and soil on the surface, and when washing seafood, it is not clean with water alone.