Are scallops directly fried or blanched, and do you need to blanch the scallop meat for stir frying

Stir-fry scallops without blanching. Before stir-frying, you need to put the scallops in clean water to spit out the sand, and then remove and drain them before stir-frying. When cooking scallops, if it is boiling soup, remember to cook it in cold water to ensure that the scallop meat is heated evenly.

Scallops are very easy to cook, whether boiled or sautéed, it is recommended not to cook for more than 3 minutes to keep the meat delicious.

The umami flavor of scallops is hidden in the juice, blanching will cause the umami taste to be reduced, and the scallops are easy to cook, and the taste of the soup will be greatly reduced after blanching. Rinse the scallops you bought back several times, soak them in water for a few hours, let them spit out the sand fully, and then remove the shells when the soup is cooking, and take out the scallop meat for later use.

How to clean scallop meat:

1. Usually when you buy scallops, you must pay attention to the selection, and then when you choose, if you find that the shell of the scallop is very large, and there is no reaction when you touch it with your hand, such a device should be picked out and not to buy, because he is dead, if the shell of the scallop is used openly, the hand will close when touched, which means that the scallop is very fresh and can be bought.

2. The fresh scallops purchased should first deal with the sediment on his shell, and it is best to rinse it under running water, and then prepare a stiff-bristled brush, and use the brush to clean all the sediment on the surface of the fan quilt. Prepare a table knife, and then stick the knife into the inside of the scallop shell and force the scallop shell to split it in two, and you can see the fresh scallop meat inside.

3. Use a knife to remove all the scallop meat along the scallops and the shells at the bottom of the meat. The scallop meat should be rinsed under running water, and the internal organs of the scallop meat should be removed with a knife, and the scallop meat should be placed in a large clean bowl with an appropriate amount of salt.

Soak in a small amount of warm water for 5 minutes, stirring clockwise with chopsticks during the soaking process, so that the mud and sand on the scallop meat can be washed away.

Both. If the scallops are boiled in cold water, the scallops will be heated more evenly, but the cooking time will be longer, and it is easy to make the flesh of the scallops age, not so fresh and tender, if it is boiled in boiling water, the stay time in the pot is relatively short, easy to cook, the taste is more Q elastic, chewy, but boiling water is easy to heat the skin more than the inside, and the heating is uneven, so the specific use of cold water or boiling water can be chosen according to your own preferences.

Further information: Scallops are scallops of the pearl oyster order. Its appearance is shell-shaped, but the butterfly hinge line is straight, and the two ends of the butterfly hinge have wing-like protrusions; The size is about centimeters (1-6 inches) or more; shell smooth or with radiating ribs, ribs smooth, scaly or nodular, bright red, purple, orange, yellow to white; The lower shell is lighter in color and smoother; There is a large adductor muscle.

It is distributed in the world's oceans, inhabits shallow seas from low tide to about several hundred meters, and lives freely or avid, mainly feeding on mayflies and algae.

Scallops can be boiled in cold or boiling water.

If the scallops are boiled in cold water, the scallops will be heated more evenly, but the cooking time will be longer, and the flesh of the scallops will be aged and not so tender.

If it is boiled in boiling water, the residence time in the pot is relatively short, it is easy to cook, the taste is more Q elastic, and it is chewy, but the boiling water is easy to heat the skin more than the inside, and the heating is uneven.

Therefore, whether to use cold water or boiling water can be chosen according to your preference.

Scallops should be boiled in cold water, and the scallops will slowly open their shells as the water temperature rises, and they will be taken out immediately when the water is just boiled, so that the boiled scallops will not appear to have their flesh aged and affect the taste.

Scallops boiled in cold water and quickly removed.

This looks good, but generally it should be cold water.

The scallops are cooked as follows:Ingredients: Appropriate amount of scallops, a piece of ginger, 3 tablespoons of cooking wine.

1. Put the scallops in a basin and scrub them one by one with running water and scouring pads.

2. Wash and put in a basin.

3. Slice the ginger.

4. Spread the ginger slices into the bottom of the pot and add cooking wine to remove the smell.

5. Put the scallops in the pot, pay attention to cook the scallops and do not add water, the scallops contain a lot of water.

6. Cover the lid, turn on the high heat, and time for three minutes to get out of the pot after gassing.

How to cook scallops:Ingredients: 1000 grams of red scallops.

Excipients: 5 grams of refined salt.

Steps: 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. The small scallops are cooked, they are very delicious, and you can better taste the natural taste of the scallops without dipping them in the seasoning.

1. The scallop meat does not need to be blanched, and it can be fried or boiled directly after it is cleaned and processed.

2. Don't eat the mud sausage in scallops, because the mud sausage belongs to the internal organs of scallops, and the internal organs are very likely to contain toxic substances such as heavy metals. With the increase of pollution, the heavy metals and other harmful substances in the seawater gradually exceed the standard, and the heavy metals in the scallop are very likely to exceed the standard. Therefore, when cleaning or consuming scallops, make sure not to consume the internal organs of the scallops to avoid heavy metal poisoning.

Scallops are best boiled in cold water, as boiling scallops in boiling water may damage the internal structure of the scallops, resulting in the loss of nutrients from the scallops. The best way to cook scallops is to steam scallops, put the scallops in a steamer and steam them in cold water for 5 to 10 minutes, then drizzle them with condiments and eat, which can retain the umami of the scallops to the greatest extent and do not destroy their nutrients.

Scallops should be boiled in cold water.

Scallops need to be boiled in cold water, because scallops belong to a kind of seafood food, and the processing process itself is relatively simple, and it can be boiled in cold water for 5 minutes; If you boil scallops in boiling water, there is a risk that the internal structure of the scallops will be damaged and the nutrients of the scallops will be lost, so it is best to boil them in cold water to maintain the nutrition of the scallops.

Scallops have a high nutritional value, suitable for steaming and then dipping in condiments to eat, and the taste is relatively light, so in fact, the best way to cook scallops is to steam scallops. Steamed scallops retain the umami flavor of scallops to the greatest extent possible without destroying the nutrients of scallops, and can be enjoyed by dipping them in soy sauce and vinegar when eating.

Once all the ingredients are ready, wash the scallops and set aside, then steam them in a steamer and steam them in cold water for 5 to 10 minutes. After the scallops are steamed, you can drizzle some chopped garlic and sesame oil, and you can eat them without adding other condiments. Scallops are rich in protein and amino acids, and their nutritional value is comparable to that of fish and shrimp.