The operation method of steaming scallops is as follows:

Material preparation: scallops, ginger, garlic, oil, vinegar, soy sauce.

1. First buy some fresh scallops. Shellfish must be bought alive.

2. Wash the scallops and scrub the scallop shells under running water. (Scallops are now farmed and grow on reefs and sandy bottoms in shallow sea areas. They are relatively dirty and must be cleaned.)

3. Place the cleaned scallops on the grate of the steamer. Remember to add water to the steamer. After boiling, steam over high heat for 5 minutes.

4. When steaming the scallops, prepare a dipping sauce. Mince the ginger and garlic, add an appropriate amount of oil, vinegar, and soy sauce, and stir evenly. (You can adjust the sauce according to your personal taste.)

5. Set it out and it’s ready to eat.

How to purchase scallops:

1. Purchase of live scallops

First of all, you should choose scallops with a shell that is consistent in color, shiny, and uniform in size. , do not choose too small, otherwise the edible value will be low due to less meat; then check whether the shell is open. Live scallops will close under the influence of external force, and those that cannot be closed after opening are dead scallops and cannot be selected.

2. Purchasing of chilled scallops

When purchasing chilled scallops, you must first check whether their appearance is white, and then check the yield rate of pure scallop meat after thawing. , the size and uniformity of the particles, whether there are many broken pieces and the freshness, can determine whether to use it. Generally, chilled scallops with a yield rate of about 70%, white color, large and plump particles, high freshness, no broken bits, or no more than 10 broken bits per 500 grams are qualified products.