Scallops are rich in protein, riboflavin and calcium, iron, zinc and other nutrients, and is said to have a unique role in accelerating the excretion of cholesterol.
As you know, scallops are the most common seafood on our table, but not all parts are edible. When we open a scallop, there are two pieces of meat that are inedible. One piece of meat is the most delicious. Do you know what kind of meat it is?
The scallop's digestive glands (sandbags) are not edible. When you open the scallop shell, you will find a black lump next to the scallop's scallop, that is the scallop's digestive gland. It is full of scallop feces and undigested food. As a filter feeder, scallops usually feed on algae and microorganisms. If the environment is poor and the consumption of algae or microorganisms is toxic, the digestive glands will have toxins or heavy metals, so try not to eat them.
The gills of scallops are not edible. The upper, or yellow or orange part of the scallop, like eyelashes, are the gills of the scallop. This part is identical to the digestive glands, which often contain toxins and heavy metals. It's also where the most sediment builds up, so it's not edible.
The scallop's closed-shell muscle (scallop) is edible. You're most familiar with scallops, which come in large and small sizes. In fact, almost any shell is a scallop. The scallop is the most powerful muscle on the scallop. It is responsible not only for the opening and closing of the scallop, but also for swimming and jumping strength. For this reason, the scallop is the best part of the scallop, whether it's sashimi, grilled or a tasty treat in a dry soup.
Here are also a few home remedies for scallops:
1. Sour and Spicy Lemon Scallops
Recently, Thai seafood is very popular. The sour and spicy flavor is also very suitable for summer. Refreshing and appetizer.
Ingredients: 350 grams of scallop meat, half a lemon, half an onion, 80 grams of carrots, 1 garlic, 6 millet.
Sauce: 100g of sour pepper sauce, 140g of water, 45g of rice vinegar, 20g of sugar, 45g of raw soy sauce, ? tsp of salt, 20g of pepper oil, ? lemon juice.
Method: 1. Wash fresh scallops and put them in a pot with cold water. Turn off the heat after 3 minutes with the heat on. Then remove the scallops and take away the meat.
2. Half lemon slices, carrot slices, onion slices, millet slices, garlic slices.
3. Put all the ingredients and seasonings in a large bowl and mix well.
2. Garlic Scallop Vermicelli
The most classic way to eat scallops and garlic vermicelli is recognized as a golden pair, fresh and fat.
Ingredients: 20 scallops, 1 fan.
Ingredients: 1 small section of green onion, 3 slices of ginger, 1 head of garlic, half of red pepper and green pepper.
Seasoning: 4 tablespoons of oyster sauce, 4 tablespoons of raw soy sauce, 2 tablespoons of cooking wine, a little rice vinegar.
Method: 1. Place scallops in a pool and brush both sides separately with a small brush.
2. Boil water and put scallops into the pot, 1-2 minutes, then fish out to all openings.
3. Remove the scallop meat, tear off the black stuff around the scallop post, leave the scallop post, skirt and yellow stuff, then wash half of the shell and set aside.
4. Soak a handful of vermicelli in warm water beforehand. You can divide the vermicelli into sections so that the shorter vermicelli can be placed on the shells more easily.
5. Once blanched, place the scallops in the soft vermicelli for 1 minute, without turning off the heat, until there are no hard cores.
6. Then place the disk of vermicelli on top of the scallop shells and a piece of scallop meat, then arrange neatly and wait for watering.
7. Cut the red and green bell peppers into small pellets, use a garlic press to crush the garlic into a paste, and slice the onion and ginger.
8. Heat oil in a wok, add chopped onion and ginger, stir-fry on the lowest heat to get the aroma, then add the garlic paste and stir-fry to get the garlic flavor.
9. Pour in a bowl of scallop soup and bring to a boil. Then add oyster sauce wine, a little rice vinegar, and finally add red and green peppers.
10. Toss the garlic sauce and immediately pour it over the scallops with a small spoon while they are hot.