How do you clean scallops? Where should I not eat it?

There are three common varieties of scallops: ctenophores, harbor shells, and summer mussels. These three types of scallops are the most produced in the harbor and **also**cheap, but I have never noticed that these scallops are yellow.

Ctenophores and summer mussels are yellow on the inside, especially the large summer mussels, which are beautiful yellow on the inside. And the color at the end of the year dividends, white two. The bright red summer mussel is the female and the milky white male, which is particularly delicate and delicious.

How to deal with scallops neatly, can you eat the pale yellow ones? Nowadays, most scallops are raised, and there is inevitably fine sand in them, so it is important to keep the scallops neat and tidy, so it is important for the scallops to be delicious. I generally have two ways to remove scallops:

Cooked washing method: Soak the scallops in cold water and wash them neatly, preferably in salt water before cleaning. Change the water several times in the middle until the water for soaking and cleaning the scallops is getting clearer and clearer, and there is no fine sand deposited in the basin.

Put the cleaned scallops into the pot immediately, without adding water and boiling until the scallops open their mouths. Remove the scallops and remove the gray-black internal organs, and then wash the scallop meat with the original broth that boils the scallops. The scallop meat can be mixed and eaten in soups and dishes.

Smash the large scallops with a knife and cut off the scallop flesh along the pearl mussel muscles. Remove the gray-black internal organs from the scallop flesh, and there is a gray-black sand line next to the yellow of the scallop, and this should also be eliminated. Wash the scallop meat with white rice vinegar or salt water to remove the mucus from the scallop meat.

If you need to apply scallop shells, you can scrub them clean with a small brush. In this way, the scallop meat is put back into the scallop shell, and minced garlic and other users are added to make a delicacy of "garlic vermicelli scallops".

These solutions are designed to target very large scallops, such as summer mussels and ctenophores. There are also many people who choose to take off the scallops, and the rest of the skirt and organs are not being taken. This kind of method generally copes with more small scallops, and the scallop dices are frozen and stored by soaking the scallop's blood, which can be stored for a long time.

It is best to choose fresh scallops to eat, live scallops will quickly turn off the case when you gently pat the case with your hand, and use your fingers to stick into the scallops with the open mouth, it has the feeling of telescopic pinching. Fresh scallop meat should be tender and white, firm, elastic to the touch, some touch, and smell odorless. There are many ways to eat scallops, and they can be eaten raw or cooked.

Whether it is boiling soup, grilling skewers, cold dishes, or cooking vegetables, they are all very delicious. After the scallop is boiled and dried, it becomes a precious sea treasure, the scallop.

Scallops can be soaked in salt and then brushed with a toothbrush on the surface of the scallops, the tail of the scallops is not edible.

Victory or defeat must be washed with a flowing community to clean the inside of the scallop shell, and there is a black thing at the end of the scallop, which is his liver is best not to eat.

Scallops should be washed several times on clean water, and a little cooking oil should be added to the water to allow the dirt inside the scallops to come out on their own. Scallops should not be eaten in the stomach or in their feces.

1. After buying fresh scallops, you should first clean the sediment on the scallop shell, and use a brush to clean the stolen goods that are attached to the shell and difficult to rinse with water.

2. Soak the scallops in clean water, you can put a small amount of dish soap or cooking oil in the water, dish soap and cooking oil can play a role in isolating the air, when the scallops feel that there is a lack of oxygen, they will stretch out their bodies to breathe, so that they will spit out the sediment in the body, change the water several times, until the scallops spit out the sediment.

3. Cut the scallop shell with a small dinner knife, generally the shell is with shell meat on both sides, cut the shell meat along the shell, and remove the shell meat completely at the bottom of the shell. If the garlic is cooked with scallop shells, then you don't need to remove the scallop flesh, but you need to make sure that the scallop shells are washed.

4. Next, to deal with the scallop meat, first use a knife to remove the internal organs of the scallop meat, that is, the lump that looks black, take out the scallop meat in the bowl, put in an appropriate amount of cornstarch and gently rub the scallop meat with your hands, so that the sand in the scallop meat can also be removed, so that the whole scallop meat will be completely cleaned.

There are two types of meat in scallops, one is the introverted muscles of the scallops, which are white and very fleshy, and the other is the meat distributed around the internal muscles, which is red and soft, and usually only the introverted muscles are used as ingredients, while the surrounding red meat is discarded.

Scallops may ingest toxic algae, and in addition to sediment, there are toxins and heavy metals in the digestive glands and gills, so it is best not to eat these two parts.

Through the above content, you can understand that although the scallop tastes good, it is not simple to clean the potato code before making it, because the scallop is a kind of seafood, which may be very polluted, and it must be carefully cleaned before eating, otherwise not only the sediment inside will affect the taste, but also the toxic substances carried will cause harm to the human body, so we must carefully clean and remove the part that cannot be eaten before eating the scallop.

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

2. After thawing, start cleaning the shellfish, and use a knife to remove the internal organs (something that looks black) from the shellfish.

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. Rinse with running water under the faucet to thoroughly wash the mud hidden in the scallop meat.

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

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

2. Use a knife to put the knife into the scallop and open the shell in two, and at the same time cut the meat inside the shell, and then you will see that there is shell meat on both sides of the shell. Then use a knife again, against the bottom of the shell, to dig out the flesh completely.

3. Clean the shellfish, remove the internal organs of the shellfish with a knife, and then put the whole shellfish into a large bowl. Add a little salt, soak in salted water for two or three minutes, and turn the scallop meat with chopsticks.

4. Then take out the scallop meat, put it in a bowl, add cornstarch, and scrub the scallop meat. Then remove the shellfish and pour out the washed water from the bowl just now. Finally, wash it several more times with clean water. Now the shellfish is clean.

The parts of scallop meat that cannot be eaten are as follows: sand sacs, gills, and internal organs.

1. Gizzard: The gizzard is the internal organs of the scallops, which is the black thing in the circle in the picture above.

2. Gills: The orange-red or orange-yellow, eyelash-like parts on the lower side are the gills of the scallops, which are also one of the parts that cannot be eaten, and should be removed.

3. Internal organs: There will be a black part of the scallop at the back end of the cut, which is the internal organ part of the scallop, which must be cleaned up, and it is full of scallop poop and undigested food.

Precautions for scallop handling:

For the fresh scallops you buy, use a fine-bristled brush or toothbrush to completely brush off the sediment on the shells; Then use a sharp knife to reach through the cracks in the shell and slowly pry the scallop shell open, throwing away the meatless half of the shell. After the scallop is pried open, the black part of the scallop meat is the internal organs, and it is not edible. The orange-red eyelash-like part is the gills of the scallops, which are not edible and need to be removed.

The strips around are edible skirts, and the meat column is left after cleaning off the scallop internal organs, and after cutting it off with a small cha grinding lead knife, in order to ensure that the scallop meat is eaten without sand, the scallop meat is then scratched and washed with water, so that a clean scallop meat is completely cleaned.

1.Prepare a basin of oak pants with water and add a small amount of salt.

2.Soak the scallops in salted water for about 30 minutes. This can help remove impurities and sand particles from the scallop's surface.

3.Rinse the scallops with clean water, making sure to wash away both the brine and impurities.

4.Use a small brush or vegetable scrub brush to gently scrub the scallop shell to remove any dirt that has adhered to it.

5.Rinse the scallops again with clean water, making sure they are thoroughly cleaned.

6.If you plan to eat the fan chijang shellfish raw, you can soak it in lightly salted water for about 15 minutes after washing, such as macro, to remove the odor inside.

7.Cleaned scallops can be used for cooking or steaming.

Please note that when cleaning scallops, rinse them with clean water and avoid using soap or detergent as this may affect the safety and taste of the food. In addition, fresh, unbroken scallops should be selected to ensure their quality and taste.

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.

Cleaning the scallops first put them into the water to soak, add a small amount of salt, so that the scallops spit out impurities, after soaking, the first rock crack and then brush the scallop shell, open the scallops with a knife, remove the meat, wash off the internal organs and sediment on the meat, you can sprinkle an appropriate amount of salt on the scallop meat and soak it for 10 minutes, the cleaning will be cleaner, and finally soak it and rinse it repeatedly.

1. The scallops bought back should first be soaked in water, and some powder or salt can be put into the special soaking of jujube and seafood when soaking, which can make the scallops spit out impurities, remove some sludge, and facilitate later cleaning.

2. If you need to keep the scallop shell for the food, you can use a toothbrush to wash off the mud and sand on the scallop shell to prevent the shell from polluting the scallop meat.

3. First open the scallops with a knife, remove all the shell meat against the bottom of the shell, then wash off the internal organs of the scallops and other sediment, and finally put the scallop meat into a bowl, add a small amount of salt and soak for about 10 minutes to scrub, the scallop meat will be cleaner.

4. Rinse with water several times, and you can make food after washing.