How to handle scallops cleanly, how to handle scallops clean

Please pay attention when the scallops are clear;

First rinse the outside of the sediment with water, and then use a sharp knife to stick to one side to cut off the conpoy inside the shell (that is, a pillar of flesh that controls the opening and closing of the shell) so that it is opened, and the next step is to draw the scallop down and flush it! Soak in water again. The intestines in the back are rushing and stumbling.

When you see it clean, soak it in water! Rush to the side when you use it. No problem.

Cleaning scallops can also be soaked in sesame oil and salt water:

If time permits, you can use sesame oil and salt water to soak scallops, with this method to pay attention to one point, that is, the temperature of the water, the water is best around 20 degrees of water, if you directly use the tap water released from the faucet, the water temperature is low, the scallops do not like to open their mouths. Soak in this way for 2-3 hours, and the scallops will spit out a lot of sediment.

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.

The cleaning method is as follows:Ingredients: 500 grams of scallops and water.

Step 1: Prepare 500 grams of water and the scallops to be cleaned.

Step 2: Then add the scallops to be cleaned in a pot of water, as shown in the picture below

Step 3: After a little cleaning, break open the scallop shell and take out the scallop flesh, as shown in the figure below

The fourth step is to remove the scallop belly, as shown in the figure below

Step 5: After cutting, put it in clean water again and wash it, as shown in the figure below

The sixth step, the last fishout is completed cleaning, as shown in the following figure:

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.

Summary. I am your Q&A teacher, how to clean scallops: 1. Fresh scallops you buy back, first rinse the sediment on the shell with water.

2. Use a knife, recommend a table knife for Western food. Stick a knife into the shell and split it in two, cutting the flesh inside the shell. At this point, you will see that the shell has meat on both sides.

3. Eat the knife again, stick to the bottom of the shell, and completely remove the shell. In this step, the knife must be close to the bottom of the shell in order to remove the whole shell. 4. Separate the shells 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.

I am your Q&A master Dumu teacher, the cleaning method of scallops: clean 1, buy fresh scallops, first rinse the sediment on the shell with water. 2. Use a knife, recommend a table knife for Western food.

Stick a knife into the shell and split it in two, cutting the flesh inside the shell. At this point, you will see that both sides of the shell are stocked with shell meat. 3. Use the knife again, stick to the bottom of the shell, and completely remove the shell.

In this step, the knife must be close to the bottom of the shell in order to remove the whole shell. 4. Separate the shells 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.

Scallops contain a lot of loose protein and relatively little fat. The content of calcium, vitamin E and other components in this food is also very high. Modern nutritional studies have shown that every 100 grams of scallops contain up to 142 mg of calcium, and vitamin E is mg.

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.

The scallops have a lot of sediment on the surface, so you can use a hard brush to clean them under running water, and then soak them in light salt water to spit out the sediment. After the scallops are washed, pry open or blanch the shells until the shells open automatically, then remove the black part (i.e. the internal organs) next to the shell pillars and discard. Scallops with closed shells that have been boiled for a long time do not open, indicating that they have died, and it is not recommended to eat them.

The edible parts of the scallop are white adductor muscles, flaky red or white gonads and skirts, and black digestive glands and gill structures are inedible.

The digestive glands of scallops are equivalent to the liters of animals in the water, and contain excreted waste, toxins, heavy metals or sediment, which are best removed before cooking to avoid contaminating other edible parts. Note that the edible part of the scallop must be well cooked and not eaten raw.

Summary. 1.The scallops are cleaned of seaweed and debris from the surface, and then the scallops are soaked in lightly salted water (1% brine) to allow the scallops to move, which can squeeze out the sediment from the intestines.

2.Blanch the scallops in boiling water for about 15 seconds until the scallops' mouth opens. 3.

Soak the blanched scallops in ice water so that the scallops will automatically open the shell, remove the scallops from the shell, remove the gut and cut the scallop meat into slices or chop them for use. 4.If you don't have boiling water and ice water, you can use an opener to gently open the scallop shell, remove the scallop meat, and then wash the scallop meat to remove the intestines and black tissue.

1.The scallops are cleaned of seaweed and debris from the surface, and then the scallops are soaked in lightly salted water (1% brine) to allow the scallops to move, which can squeeze out the sediment from the intestines. 2.

Blanch the scallops in boiling water, and the blanching time should not be too long, about 15 seconds, until the closed mouth of the scallops is opened. 3.Soak the blanched scallops in ice water so that the scallops will automatically open the shell, then remove the scallops from the shell, remove the gut, and cut the scallop meat into slices or chop them for use.

4.If you don't have boiling water and ice water, you can use an opener to gently open the scallop shell, remove the scallop flesh, and then wash the scallop meat to remove the intestines and black tissue.

When buying scallops, choose scallops with good freshness and no broken shells and stains on the surface.