Scallops belong to the seafood, although not as expensive as abalone, but the price is still relatively cheap, currently in the market and supermarkets can be bought everywhere, common scallops are divided into two kinds of scallops, a kind of scallops in golden yellow shells, and a kind of brown, I personally feel that kind of are very tasty as long as it is fresh, of course, like our mountainous area is impossible to eat the Department of fresh, are frozen, and the scallops are very good, the scallops are very good, the scallop is very good. Today I want to do this scallop is in the market to buy scallop meat, mainly on this scallop yellow is more, meat is thicker, because for us here, shelled frozen may not be as good as this, so we must remember, if you are not in the seaside, in the purchase of frozen shelled scallops, must be careful to choose, to prevent the purchase of the inside is bad, the following I'm going to teach you to do a scallops of the practice, from cleaning to the production of complete, special detailed practice.

Practice:

1, the first to buy back the scallop meat clean, scallop a **** divided into 3 parts can eat, a meat, a scallop skirt, and scallop yellow, but the need to take the black part of the stomach inside the black part of the removal, of course, scallop yellow has white and yellow points, we pay attention to do not throw away

2, clean scallop in water, infiltrate clean sand, and then the scallop is not a good idea. In the water, soak clean sand, and then in the drained water

3, prepare some fans with scissors cut into small segments, soak up with cold water, remember not to use boiling water, otherwise the fans out of the steamed taste is not good, it will be sticking together very difficult to eat (fans drained water need to be marinated with soy sauce flavor, in the chopsticks turned into a small group, placed on the plate)

4, the plate spread the fans, and then placed the drained scallop meat in the water. Drain the scallop meat

5, and then put the top of their own boiled garlic chili sauce

6, steamer on the gas into the scallop steaming 5 minutes, sprinkled with green onions to increase the aroma

7, take out the scallop into some soy sauce

8, and finally on the top of the hot oil on it, the practice of the very simple and easy to learn

Tips: scallop can not steam too long, otherwise the meat will become old, fans can not be soaked in boiling water, cleaning time must be taken out of the viscera