Clean up the stolen goods on the belt with a brush first, and use light salt water or sugar water. We began to deal with the tape, gently pry it open with one hand with a knife, and then gently stroke it back and forth along the upper shell of scallop.
After removing the shell, start cleaning the inside of the belt, and clean all the black parts inside the belt, such as sediment and waste residue, which can be directly washed with running water. The key point is: clean the most hidden part, continuously squeeze the red meat from the top of scallop to the central axis, and squeeze out the dirty things in scallop viscera for many times until there is no black matter.
The scallops are fresh shellfish or scallops. There are two types of common bands: one is the so-called long band, which belongs to the adductor muscle of ginger mollusk; The other is the scallop belt, which belongs to the muscle adductor of scallop and shellfish. This area is rich in Guangdong and Hainan coastal areas, and it is one of the precious seafood. Its quality is refreshing, soft and delicious, and it is suitable for steaming, frying and oil immersion.
The waistband contains protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other elements, and it is very nutritious. Moreover, the belt is easy to digest and is the best food for dinner.