How to choose dried scallops? How to choose dried scallops how to choose good or bad dried scallops

When choosing a toast, you must look at its color, the color is fresh, which is its freshness.

The top grade is the Japanese conpoy, which is large and brown. Dalian dried scallops are second, yellowish-white, dry and hard, and smell a clear fragrance. Vietnamese dried scallops are the cheapest, with a soft yellow body and a high salt content.

1.First, look at the color of the scallops. The bright color is the top grade, indicating that such dried scallops are imported from abroad and are brought in by plane.

2.After the most intuitive color, of course, is to look at the shape. Incomplete dried scallops must not be wanted, and secondly, cracks should not be chosen. To choose.

Dried scallops refer to the dried sea paper products that grow on the side after the scallops have been dried, called dried scallops.

If you choose dried scallops, you must choose the kind of meat belt, and the whitish one is particularly yellow, which means that it has been placed for too long.

The color is bright yellow, can not turn black or white, and the umami taste of hoarfrost is stronger.

The shape is as complete as possible, short cylindrical, firm and full, and the flesh is dry and hard. Don't have incomplete cracks.

The dried scallops are of high quality and fresh, pale yellow, the size of a child's fist; The small ones are second, and the black ones are second. The longer the scallops are left unfazed, the worse it is.

The top grade is the Japanese conpoy, which is large and brown. Dalian dried scallops are second, yellowish-white, dry and hard, and smell a clear fragrance. Vietnamese dried scallops are the cheapest, with a soft yellow body and a high salt content.

See if the color is bright, look at the shell shape, size and smell.

<>1. Smell: A good scallop tastes sweet, and there is no fishy smell, salty smell or other strange smells.

2. Look: Generally, the dried scallops used to cook at home can choose about 10 yuan coin-sized varieties, but if you just want to make soup as a soup base, you can choose small dried scallops. The color is earthy yellow, and it should be dense, not too many cracks, and it is better to present a complete circle and have high dryness and hardness.

3. Touch: Touch the state to bring up dry, high reed, very high hardness is a good dried scallop, if there is still a little wet feeling, that is, the processing procedure is not complete, may be more prone to deterioration.

Everyone is familiar with seafood food, and eating more seafood can supplement protein, and the taste is rich, and there are many suitable people. Of course, there are many varieties of Kuansun Bo, and we can choose from a variety of options. Everyone has eaten dried scallops, you can make soup, or side dishes are good choices, do you know how to choose, let's take a look.

Scallops and cabbage in soup

Ingredients: dried scallops, cabbage heart accessories: ham, Hai Shen Xiang rice seasoning:

Salt, cooking wine, green onion, ginger, white pepper, stock, cooking oil. The method is also relatively simple, wash the cabbage and cut it into slices, and then wash the green onion and ginger and cut it into segments and slices for later use. Sit in a pot and pour oil, when the oil is six or seven hot, add green onions and ginger slices to fry the fragrance.

Then put the prepared scallops, ham and sea rice into the pot and stir-fry, and then add some cooking wine to remove the fishy smell. Add the stock, salt and condiments, add the cabbage when the pot is boiling, and cook for another half hour. The fragrant scallop and cabbage soup is ready.

1. The color is bright yellow, can not turn black or white, and the umami taste of hoarfrost is stronger. Many people will choose the color is whiter, in fact, the color is bright yellow is the best, it is best to buy the one with hoarfrost on it, the taste is stronger, and the shape of the bowl, the short cylindrical one is better, so it is fuller, and the meat quality is better.

2. Don't have incomplete cracks. When you want to choose, many dried scallops will be incomplete after processing and production, in fact, it is best not to choose. To choose high-quality, fresh, light yellow, if it is a blackened color quality is worse, the longer the scallop is put the worse it is.

Dry and hard, smelling a fresh fragrance. Such is preferred.

Regarding the selection of dried scallops, the above has introduced the relevant content to you, I don't know if you understand, in the future, when you choose, you should pay attention to these problems, it is best to choose fresh, cost-effective scallops, so that the taste is fragrant, and nutritious, but also give you a dried scallop cabbage soup practice, you may as well try to do it.

First of all, it depends on the size of the scallop, generally speaking, the larger the size, the more expensive it is, and in terms of diameter, the largest and the smallest can almost be doubled;

Secondly, it is to look at the color, the surface of the scallop is golden yellow, break it open, the inside is also golden or slightly brown is a sign of freshness, if there is a thin layer of white powdery attachment on the surface, it is air-dried for a long time, such a scallop, used to make soup, porridge can be, but used to cook, the taste will be slightly inferior;

In addition, it is the taste and weight, the conpoy has a very fresh seafood flavor, tear a small strip and put it in the mouth, you can clearly feel the pure seafood flavor, the same volume in principle to choose the drier one, the heavier one contains part of the water, the more pressure scale only, and the purchase must be selected with complete particles;

Finally, how to preserve, it is best to place the scallop in a locker with good sealing performance, and if necessary, put it in the refrigerator and take it as you go.