Is scallop seafood?
Scallops are seafood.
Scallops are made from animals such as scallops.
Scallop/adductor muscle
The product is packaged in a bag of 250g, kraft paper, moisture-proof, and has a frosted translucent window on the front, so you can see scallop meat at a glance.
In addition to its own plastic seal, the bag mouth is also equipped with a reusable zipper, which can effectively prevent scallop meat from getting damp and stinking during storage and facilitate storage.
Scallop meat is uniform in size and color, about 70% to 80% dry, moderate in hardness and unique in seafood flavor, which makes people have an appetite.
I soaked a handful in the evening and added it to the fried cabbage with black fungus. Suddenly, a home-cooked dish tastes different. It's delicious, and my son especially likes it. He chose scallops to eat! You can try more next time.
Scallops are well-proportioned, moderately soft and hard, have no peculiar smell after soaking in clear water, and the meat is not firewood, so it is soft, tough and chewy. The price of 58.8 yuan and 250 grams is close to the bulk price in the supermarket, but it is still very advantageous in quality. Packaging and printing are relatively simple, and it is very affordable to eat by yourself. If it can be more exquisite, it will be very handy as a gift between relatives and friends, so there is no need to find someone to go upstairs to buy scallops.
Scallops are made by air-drying scallop obturator internus, and each scallop has only one such muscle, so the price of scallops has never been so cheap. In that case, of course, you have to buy high-quality ones to keep up with the money you spend. High-quality scallops are Huang Liang in color, neat in particles, not easy to break and free from impurities. The meat is solid and full, and the shredded pork is clear, thick and dry, with a special aroma, and the taste is fresh and tender, not too salty. Let's take a close look at our scallops in Dongshan Island and take a closer look at the quality. Sure enough, it is natural bright yellow, neither black nor light; When it is opened, it is also very light golden yellow; The head is relatively uniform, and it is a relatively complete small short cylinder; Dried meat is hard to knead, but it doesn't seem to shrink because it has been put on hold for too long; The texture of muscles is neat and clear; Coupled with the very pure and rich salty sea smell when opening the bag, there will be a feeling immediately, that is, "buy it right, that's it!"
The quality of scallops is very good, and the most impressive thing is freshness. The longer the scallops are preserved, the worse, so the freshness is the biggest guarantee of scallops' delicious taste. Although the self-styled seal is quite good, it is still recommended that merchants add an extra seal before selling, otherwise they will feel that it is not suitable for giving away. It's a pity not to share good things with relatives and friends.
Recommended scallop practice
Wash scallops. Because the tried baby is very clean, there is almost no need to remove sediment, old tendons and the like, so after using clean water once or twice, it can be directly soaked in water or cooking wine. Check the effect of soaking your hair before preparing dinner all afternoon. You see, scallops become "round and smooth" after absorbing enough water, without a trace of dryness. At first glance, it looks more like fresh scallops.
On the first day, I made steamed scallop tofu steamed tofu. Dry Beth is laid flat on the tofu. Don't pour out soaked wine or water. Pour a little oil on it, add a handful of chopped green onion, and you can steam it in the steamer. It only takes a few minutes to provide healthy and delicious food. Taste a spoonful, um ~ tofu can completely absorb the taste of dried seafood without losing its delicate taste. As for scallops, the meat is fresh and tender. Although it can't be described as juicy, it will never feel like firewood. Generally speaking, this dish is easy to operate, healthy and delicious.
The next day, I soaked a handful of scallops and made a scallop doll dish. The steps are basically the same, except that the tofu is replaced by a baby dish, which does not need to be steamed, boiled, or occupied. After five minutes of preparation and five minutes of actual cooking, another light and delicious dish came to the table.
The taste of scallops is extraordinary. The ancients once said: "After three days of eating, chickens and shrimps are still boring." Therefore, the best way to burn scallops, especially those with good quality, is to find light ingredients, such as Chinese cabbage, tofu, wax gourd, white rice porridge, etc., to better highlight its delicacy.