1 Color

High-quality scallops are generally imported. When imported, air transportation is often used. During the transportation process, the quality of the scallops is fully guaranteed. Generally, scallops of better quality have a slightly bright color and look fresher, and most of them will not turn yellow or moldy. But inferior scallops are different. Most of the inferior scallops are dark yellow, do not look obvious luster, and some are even moldy.

2 Processing

After being extracted from the sea, scallops need to be processed before they can enter the market. During the processing, the principle of "healthy, natural, and no additives" is followed, so the scallops are The processing is generally relatively natural, with no added materials, ensuring the original appearance of the scallops. Most of the scallops with poor quality will have preservatives, pigments, etc. added to them. They may appear to have impurities on the outside and sometimes have different colors.

3 Size

There are also differences in size between good and bad scallops. The scallops with better quality are relatively uniform in size, and there is rarely a large difference in size. Moreover, each scallop has been carefully selected and looks plump. Low-quality scallops generally do not pay attention to these. The scallops are large or small, with messy textures, loose particles, and some even have slag falling off.

4 Surface

Generally, high-quality scallops are fished out from the sea and dried in the sun before being processed. The surface is mostly dry and not greasy, while inferior scallops look a little greasy. It feels greasy and sometimes watery. When we are purchasing, if it is difficult to tell whether the surface of the scallops is oily or not, we can touch the scallops with our hands to see if there is any water or oil on our hands. If it is stained, it means that the quality of the scallops is not very good.

5Storage

Since scallops are processed from shellfish, after being stored for a period of time, the salt in the scallops will seep out of the surface and form a thin layer of salt frost. , but the color of scallops generally does not change. After being stored for a period of time, low-quality scallops will often become moldy and discolored.

Notes

The scallops need to be evaporated before eating. At this time, you can add a small amount of rice wine, ginger, garlic, and green onions to make the scallops more delicious.