Steaming scallops should be steamed in a pot after the water boils. Because the scallop itself is very flavorful and tender, if you steam it in cold water, the heating time will be too long. In the process of heating, the scallop meat will slowly tighten, steamed out will be old and fishy, not delicious . The boiling water on the pot of steam, can reduce the heating time, fast scallops steamed, eat up the meat will be more tender. Therefore, it is recommended to steam scallops in boiling water.

In addition to cold water in the pot to steam, boiling is also not allowed, scallops cooked will open, the water will enter the meat, affecting the taste of scallops. And steamed scallops do not need to add ginger, it does not belong to the cold food, some people will put on the green onion and ginger together with the steam, seriously affecting the flavor and freshness of the scallops themselves.

The time required to steam scallops

Generally speaking, the regular size of the scallops, boiling water on the pot to steam for about 5 minutes can be steamed, steamed until the scallops all open. If the scallops are large, steam them for a little longer, but not more than 10 minutes. Because if you exceed this time, the scallops will be very old. In addition, steaming scallops should be used throughout the fire, if the fire is not enough or time is too short, it can not kill the scallops in the germs and parasites.

So, steaming scallops and old and fishy, may be using the wrong water, you need to boil water on the pot to work. The correct way to do it is to put the scallops on the steam drawer after the water boils, cover the pot with a lid, and steam for about 5 minutes, the shells are all open, and the scallops are steamed.