How long does it take to cook scallops to cook? Scallops can be cooked after boiling for a few minut

Cook the scallop meat without the shells, and if it is fresh, wait 3-5 minutes after boiling. If it is dry, soak it in warm water for more than 12 hours and cook it for 3-5 minutes after boiling.

Scallops must be cooked thoroughly, about half an hour or so!

About 5-8 minutes.

The shell of scallops is relatively thin, the heating speed is relatively fast, and the main ingredient contained in it is protein, which is relatively easy to be steamed, and it is generally steamed for about 5-8 minutes after steaming on high heat.

After three to five minutes of boiling the fresh scallop meat, turn off the heat.

How long it takes to cook scallops depends on whether the scallops are in the shell or not. The details are as follows:

1. Shelled scallops, when boiling shelled scallops, the scallops need to be in a pot under cold water, boil the water for about 5 minutes, and wait for all the scallops to open their mouths.

2. Scallops without shells, when cooking scallop meat without shells, the scallops need to be boiled in water and boiled for about 2-3 minutes. Since the scallop meat is not in the shell and is very easy to ripen, the time can be slightly shorter, otherwise the scallop meat is easy to get old and hard, and it is not tender enough.

Buying fresh scallops is particular:

1. The color of fresh shellfish meat is normal and shiny, no peculiar smell, smooth to the touch, and good elasticity; Stale shellfish has reduced color or dullness, sour taste, sticky feel, and poor elasticity. Fresh red shellfish are yellowish-brown or light yellowish-brown, shiny and elastic; Stale red shellfish are grayish-yellow or light green, dull and inelastic. Do not eat undercooked shellfish to avoid hepatitis and other diseases.

2. The scallops on the market are generally sold, and the larger ones are slightly more expensive, and most of them are 4 yuan each. 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.

Boil the scallops in water over high heat for about 15 minutes before they are cooked.

Preparation of spicy scallops:

Ingredients: 1 and a half catties of scallops.

Excipients: appropriate amount of salt, 1-2 taels of ginger, 3 fresh red peppers, 6 finger peppers, 1 garlic, appropriate amount of cooking oil.

1. Buy 1 and a half catties of scallops from the market, put them on a plate for 2 days, and change the water 3 times a day.

2. Prepare the ingredients. They refer to the heavenly pepper, red pepper, ginger, and garlic.

3. Wash the ingredients, chop the pepper and garlic, and mince the ginger.

4. Boil the scallops on high heat for 10 minutes.

5. Dry the blanched scallops with a drain plug and wash the pot.

6. Pour an appropriate amount of oil into a dry pan, boil until 7 is hot, put the scallops and stir-fry for 1 minute.

7. Put the chili, ginger and garlic into the pot and stir-fry, and add an appropriate amount of salt to stir-fry.

8. Add an appropriate amount of water, do not cover the pot, cook on high heat for 5-8 minutes, add an appropriate amount of chicken essence to collect the juice out of the pot.

9. The boiled scallops are spicy and delicious.

Cook for 8-10 minutes.

Boiled scallops:Ingredients: 500g scallops

Excipients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of coriander, appropriate amount of chopped green onion, appropriate amount of oyster sauce, appropriate amount of vinegar, appropriate amount of wasabi.

1. Chop the coriander into minced pieces.

2. Cut the green onion into chopped green onions.

3. Add wasabi, light soy sauce, salt, vinegar, oil consumption, stir well, add lettuce and chopped green onion and mix well to form a sauce for later use.

4. After cleaning the scallops you bought, put them in boiling water and cook them.

5. Remove the cooked scallops, put them on a plate, dip them in the sauce and serve.

Usually, the scallops are washed and boiled for 10 minutes.

Ingredients: 1000 grams of red scallops.

Excipients: 5 grams of refined salt.

1. Soak the small scallops in water.

2. Be sure to carefully brush the scallop shell with a brush, and remove the shell feet with a beard on the edge of the shell. If you leave the shellfish feet on it, it will not be possible to make a delicious scallop.

3. After the scallops are washed and cleaned, soak them in water for about 5 hours, and change the water every hour to encourage the scallops to spit out sand.

4. Add water to the pot, add refined salt, add scallops to boil for about 4 minutes, and remove the scallops after opening.

5. Finished product of boiled small scallops.

In fact, the approach is relatively simple and direct.

But the point is still to be grasped. For example, steamed food must be fresh and fresh.

In line with the enthusiasm for cooking, the emotional expression when cooking for relatives

It's like steaming scallops with garlic vermicelli below, but I put a lot of effort into making it.

Ingredients: 6 fresh scallops.

Garlic 60 grams.

Vermicelli 50 grams.

Salad oil 50 grams.

Salt 3 grams. 2 teaspoons of cooking wine.

3 chives.

1 red pepper cube.

Step Method.

Buy fresh live scallops at the market, and when you get home, wash the surface of the scallops with a brush to wash away impurities such as sediment.

With a sharp knife, stick into the scallop shell, cling to the wall of the shell to cut the scallop flesh and throw away the meatless half of the scallop shell.

Remove the internal organs of the scallops, which is the black mass, as well as the gills and the rim, leaving only the round flesh in the middle and the crescent-shaped yellow, cut the cylindrical flesh along the shell wall with a sharp knife, wash the sediment and set aside (because we want to put the vermicelli under the shell, so we have to remove the shell from the shell), clean the shell with a brush and set aside, and this is what it looks like after cleaning up.

Marinate the packed shells with cooking wine and a pinch of salt for 5 minutes.

Soak the vermicelli in warm water for about 30 minutes until soft, drain and set aside, cut the green onion into shredded green onions or chopped green onions and set aside;

The garlic is pressed into garlic paste with a garlic press, put slightly more oil than the garlic paste in the wok, when it is hot until 2 is hot (you can feel warm when you put your hand on the oil), put the garlic paste into the oil, fry the garlic paste over low heat until yellow, put it out with the oil, add salt and chicken essence after cooling, and mix thoroughly.

The vermicelli is placed in a bird's nest shape in each scallop shell, and the marinated scallop meat is placed on top, and the mixed oil and garlic are evenly spread on the scallop meat.

Heat the steamer, put the scallops in, steam on high heat for 5-6 minutes (small scallops can be steamed for 3 minutes), take out, and put the shredded green onion and red pepper on top of the scallops.

10Wash and heat a wok, add 1 tablespoon of oil, cook until 8 hot (smoking), pour the oil evenly over each scallop, and you can serve.

end precautions.

Marinate the packed shells with cooking wine and a pinch of salt for 5 minutes.

Wait until the shells of the scallops begin to open slightly, haha, it means that they are cooked. The preparation of seafood is not difficult. The most important thing is to keep it authentic.

Steamed scallops with vermicelli:

Ingredients: Cut off half and wash some scallops (you can let the fish shop owner process them when you buy them), vermicelli (mung bean flour), garlic, a little ginger, a little green onion.

Seasoning: salt, light soy sauce (optional), vegetable oil.

Method: Very simple. Soak the vermicelli in water until soft, mince the garlic, ginger and green onion, mix them together, add salt, and you can also add an appropriate amount of light soy sauce.

Spread the mixed vermicelli on top of the scallops and place the scallops on a plate. Cover and steam for about 5 minutes, take it out, drizzle a little oil and you're done.

The time required for fresh scallops and dried scallops is different, as follows:

1. Cook scallop meat without shell, if it is fresh scallop meat, wait for 3 to 5 minutes after boiling, if it is a dried scallop, soak it in warm water for more than 12 hours and cook, wait for 3 to 5 minutes after boiling;

2. Cook the scallops in the shell, it takes about 10 minutes.

Scallops are also known as sea scallops, their flesh is delicious, nutritious, and its adjudator muscle is "dried scallops" after drying, and is listed as one of the eight treasures.

The time required for fresh scallops and dried scallops is different, as follows: Round and early.

1. Cook scallop meat without shell, if it is fresh scallop meat, wait for 3 to 5 minutes after boiling, if it is a dried scallop, soak it in warm water for more than 12 hours and cook, wait for 3 to 5 minutes after boiling;

2. Cook the scallops in the shell, it takes about 10 minutes.

Scallops are also known as selling pure sea scallops, its flesh is delicious, nutritious, and its closed shell muscle is "dried scallops" after drying, and is listed as one of the eight treasures. Orange Sparrow.

It can be cooked in about 5-10 minutes

There are various ways to eat scallops, such as steaming, boiling, frying, roasting, and stewing. Steamed scallops need to be steamed in a pot under cold water and kept on high heat for 7-8 minutes; Boiled scallops need to be boiled in a pot under cold water for 5-10 minutes; Fry the scallop meat over medium-high heat for about 2 minutes; Bake scallops in the oven at 180 degrees for 5-8 minutes; The scallop stew time can be controlled for about 10-30 minutes.

Scallops

Scallops belong to the phylum molluscs, the scallop family, and their appearance is shell-shaped, with straight butterfly hinges and wing-like protrusions at both ends of the butterfly hinges. It is an important shellfish aquaculture species in China, and the main nutrient component of its edible part is protein, which is similar to fish and shrimp, and is one of the important aquatic foods integrating food, medicine and nourishment. There are many varieties, and the meat is plump and delicious.

Scallops are widely distributed in all seas of the world, inhabiting shallow seas from low tide to about several hundred meters, and live attached or live freely, mainly feeding on mayflies and algae. Dried scallop products are called "dried scallops" and are precious sea treasures.

Buying tips

1. Look at the appearance: the appearance of high-quality scallops is complete, and they will close when touched in the open state, but they cannot be closed. Also, try to choose products with a clean appearance.

2. Look at the color: 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 the gender: female scallops taste more delicious than male scallops. The internal organs near the open scattered closed muscles of the scallop are red in color, that is, the female scallop, and the female scallop has an orange-red crescent-shaped yellow; The internal organs near the closed muscles are whitish in color, which is called male scallops, and male scallops have a milky white crescent-shaped paste inside.

4. Look at the meat quality: The flesh of fresh scallops is elastic and not sticky. If it is not shiny and elastic, it will be sticky to the touch, so it is best not to buy it.

5. Smell the smell: normal scallops have a faint fishy smell, if there is an obvious fishy smell or other peculiar smells, it may be inferior scallops, do not buy.

6. Weigh the weight: choose a medium-sized scallop with uniform size for your own consumption. 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 scallops that are too small, they have low edible value, and scallops that are too large are expensive and cost-effective.