Question 1: Cleaning of yellow scallop. There is a lot of sediment in fresh scallops, which is a bit troublesome to clean. You can brush them carefully with a small toothbrush. After washing, pry it open, and there is a circle of orange Huang Er beside the white shell column. It is said that scallop shells are as round as the sun, while Huang Er is like a crescent moon, so it is also called "Sun Moon Shell". These are all edible, but the sandbags hidden under Huang Er should be removed.

Question 2: How to clean scallops? There is a lot of sediment in fresh scallops, which is a bit troublesome to clean. You can brush them carefully with a small toothbrush. After washing, pry it open, and there is a circle of orange Huang Er beside the white shell column. It is said that scallop shells are as round as the sun, while Huang Er is like a crescent moon, so it is also called "Sun Moon Shell". These are all edible, but the sandbags hidden under Huang Er should be removed.

Question 3: How to clean scallops? The process of scallop cleaning is as follows.

First of all, after buying scallops, you must soak them in water for a while. Don't wash it right away. The purpose of soaking is to soak scallops and scallop meat.

If you want to raise scallops, cook with a shell and brush the shell with a toothbrush to prevent scallop meat from being polluted.

Then cut the scallop with a knife, deduct all the internal organs and silt except the colored meat, and then rinse it repeatedly with clear water until your fingers can't touch the sand or anything in the meat.

After the scallops are washed, they can start cooking. It is generally recommended to steam scallops or roast scallops with garlic vermicelli, or remove scallop meat meat, stir-fry or make soup.

Scallops are delicious, but they are not suitable for eating too much, which will lead to diarrhea, cold body and stomach injury.

Question 4: How to wash the main ingredients of scallop meat column; scallop

Ingredients; Baby dishes, ginger and onion

Seasoning, salt, monosodium glutamate, chicken essence "a little", sugar, pepper five or six tablets.

Adjustment method. ① Wash the scallops and cut a knife on them! ~ "Better taste" is put aside for use.

Wash the baby dishes well. Cut the leaves a little bigger on one side and a little smaller on the other! ~ "Leaves ripen faster, which can be 2 to 3 times that of the head." Ginger slices are about 3 slices of onion "2 mm thick".

③ Put water, ginger and scallops into the pot. When the water boils, put in the cut baby cabbage. Add salt, monosodium glutamate and chicken essence. If there are white bubbles on it, skim them off. Add some pepper and onion and serve.

Buy back fresh scallops, first rinse the sediment on the shells with clear water;

With a knife, it is recommended to use a knife for western food. Insert the knife into the shell, split the shell in two, and cut off the shell meat at the same time. At this time, you will see shellfish meat on both sides of the shell;

Use a knife again and stick it on the bottom of the shell to completely remove the shell meat. In this step, the knife must be close to the bottom of the shell to pick out the complete shell meat;

Separate the shellfish from the shell. First, clean the shellfish, and use a knife to remove the internal organs of the shellfish, that is, things that look black. Then put the whole shellfish in a big bowl. Add a little salt, soak in salt water for two or three minutes, and rotate the shellfish clockwise with chopsticks. The purpose of this is to make the sediment on the surface of shellfish sink to the bottom of the bowl;

Take out the shellfish, pour out the water in the big bowl just now, put a proper amount of raw flour in the bowl, put the shellfish in the bowl, and gently rub the shellfish with your hands. This will completely take away the sediment remaining in the shellfish. Finally, wash it again with clear water, and the shellfish will be processed;

If you want to make garlic vermicelli or steamed scallops with soy sauce, you need shells as the base material, and you can brush the sediment off the shells thoroughly with a fine brush or toothbrush.

So the scallops are washed clean. Eat whatever you want, and there will never be sediment to make trouble.

1, stir-fry with butter and salt, add some black pepper and chopped nine-story tower, and add side dishes such as colored pepper and broccoli to increase the appearance.

2. Steam the original garlic vermicelli, mix garlic with oil, add salt to taste, spread it on scallop, spread the soaked vermicelli on the shop, and steam with shell for 10 minute.

3, with foie gras, scallops and foie gras are fried separately and served. Scallop meat is placed on the foie gras, with herbs to increase the appearance.

4. Make seafood pasta and add squid, mussels, shrimp, etc. Boil them in boiling water. Heat a pan, add butter, stir-fry a little garlic, onion and bacon, add whipped cream, add some white wine such as rum, add some black pepper, add cooked seafood and pasta, and mix well to serve.

Comment | 2 1

Report | 2010-06-10/6: 470535xx | Level III

Steamed scallops with vermicelli. Marinate scallops with a cross knife and a spoonful of cooking wine for five minutes; Two vermicelli, soaked in warm water; Four cloves of garlic, pressed with garlic; Mix two spoonfuls of douchi, one spoonful of fish sauce, one spoonful of water and garlic into juice; Cut green pepper and yellow pepper into small pieces. Cut the vermicelli into 5cm long, put it on the shell, put scallops on the vermicelli, and drizzle with lobster sauce. Boil water on high fire and steam for 10 minute. Sprinkle with green pepper, then mix and heat one spoonful of sesame oil and three spoonfuls of olive oil, and pour it on scallops.

Raw materials:

Scallop, ginger, cooking wine, pepper, salt, Lee Kum Kee lobster sauce, vinegar, garlic moss.

Exercise:

1. Wash, blanch and clean scallops;

2. Stir-fry garlic moss for later use.

3. Put shredded ginger and scallop meat into the oil pan, then add cooking wine, pepper, a spoonful of vinegar and a spoonful of lobster sauce and stir fry for about 20 seconds.

4. Add the fried garlic moss before cooking, and you can get out of the pot.

The fresh frozen scallop column is mainly made of obturator internus, a bay scallop, and its processing technology is roughly as follows: washing fresh scallop → opening the shell to get meat → taking scallop column out with a machete → washing with clear water → draining for 5 minutes → selecting and grading → weighing and reloading the plate → quick freezing → taking off the plate → packaging → finished product → refrigerating or selling directly.

Calories for ingredient recipes: 300 calories (calories)

condiments

Scallop number

Methods/steps

First, wash the shell with seawater, lift the shell forcibly, wash the mantle and visceral mass, take out the complete shell column, and wash the shell column with clean seawater. The washing time should not be too long, nor should it be soaked in water.

Drain the cleaned shellfish for 10 minute, sort out the shellfish with different specifications and grades according to the needs of sales, weigh each plate according to the requirements of users, put it into a freezing plate, the quick-freezing temperature must reach below -28℃, and water it for the second time during the rapid cooling process.

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Question 5: In the process of cleaning scallop skirt, scallop only eats the column and skirt, and the other parts are internal organs. After cooking, wipe it with your hand and it will come down. If it is raw, pry open one hand with an iron ingot and press the internal organs with a spoon.

Question 6: How to clean the sediment in frozen scallops? They say scallop meat has no shell! ! Direct desanding.

Question 7: How to deal with scallops 1) Fresh scallops, there will be sediment residue in the sea on the shell surface, which needs to be cleaned with a toothbrush. When you open the shell, you can see that the black piece behind the meat is internal organs and sandbags, which should be removed. Finally, only the round meat and crescent yellow in the middle are left.

2) Then go in with a knife to pry the scallop open, and take scallop meat down along the shell wall with a knife. Scallop meat is washed with clear water, and then brushed with a brush for later use. 3)

Take a soup bowl, add water, add some salt, soak the shellfish in it for two or three minutes, then gently stir the shellfish clockwise to make the sediment in the shellfish sink in, then rinse it with clear water, and the shellfish will be cleaned. Will handle it

Place the scallops on the plate, drain the soft vermicelli soaked in hot water, and place it around scallop meat. Add red pepper. 4)

Then spread the mixed juice evenly on the scallop meat and squeeze a few drops of lemon juice. 5) Steamed scallops with good taste for about 8 minutes.

Question 8: I found a yellow pearl when washing scallops today. It is very small and has a strong tea fragrance.

Question 9: How to wash the sandbags in frozen scallop meat? Remove the sandbag and clean it.

Question 10: how to clean the 5-minute sashimi of frozen scallop in half shell,

Steamed scallops with garlic and vermicelli

Materials:

6 fresh shellfish (larger), 60g garlic, 50g vermicelli, 50g salad oil, appropriate amount of salt, a small amount of chicken essence, 2 tablespoons cooking wine (10ml), appropriate amount of shallots and appropriate amount of red pepper (for decoration).

Exercise:

1. Buy fresh live scallops in the market. After returning home, wash the scallop surface with a brush to wash away impurities such as sediment.

2, with a sharp knife, into the shell, close to the side of the shell wall cut scallop meat, throw away the half shell without meat;

3. Remove the internal organs of scallops, that is, the black mass, gills and edges, leaving only the round meat and crescent yellow in the middle. In fact, you can eat other parts except the black ones, but notice that only shellfish and yellow are left. Cut the cylindrical shell meat along the shell wall with a sharp knife, wash the sediment for later use (because we want to put the vermicelli under the shell meat, we should take the shell meat out), and clean the shell with a brush for later use, just like this after cleaning;

4. Marinate the wrapped shellfish with cooking wine and a little salt for 5 minutes;

5. Soak the vermicelli in warm water for about 30 minutes until it becomes soft, take it out and drain it for later use, and cut the onion into shredded or chopped green onion for later use;

6. Press garlic into mashed garlic with a garlic press, put a little more oil than mashed garlic in the wok, and when it is heated to 20% (you can feel warm when you put your hand on the oil), put the mashed garlic into the oil, fry the mashed garlic into yellow with low fire, and take it out with the oil. After cooling, add salt and chicken essence and mix well;

Scallion scallop

Raw materials:

Scallops, cheese.

The following is the cleaning work of scallops, which is very simple. Buy it, wash it, brush it with a brush and cut it with a knife. The knife should be firmly stuck to the nail of the shell to separate the shell from the shell. Then remove the eyelashes and things like that, a total of two pieces. Take off the black bag. You can take off the light yellow skirt or leave it. The taste here is not good. Drain the washed scallops for use.

Exercise:

1. Sprinkle some white wine, salt and pepper on scallops (add a few drops of lemon juice if there is lemon);

2. Sprinkle with minced garlic, minced onion, and shredded butter (olive oil is also acceptable, with different tastes);

3. Finally, sprinkle with shredded cheese. Bake in a preheated oven 180 degrees for 5 minutes and then take it out.