1. Step 1, take out the northern shell, and then thaw it on a plate for 5- 10 minutes.
2. Step 2: Divide the thawed Arctic shell in two with a knife on the chopping board, take out the internal organs, wash them with light salt water, and absorb the water with a paper towel.
3. Step 3: Change knives on the chopping board, one at a time, as shown below.
4. Step 4, fan out the divided arctic shells on the plate, and carve the cucumber mat and carrots. Cut the white radish into shreds, spread it on a plate, or use ice as the bottom. Decorate with carrots, broccoli or other vegetables, and a delicious plate of scallops will be finished.
Extended data:
Home-cooked eating methods of arctic shellfish;
1. Arctic shell custard: Stir the chopped Arctic shell with the broken eggs, add ginger, spring onion foam, salt, pepper and a little water, cover with plastic wrap and steam for six minutes.
2. Stir-fry scallops: Wash peas, remove hard corners at both ends, thaw scallops, rinse them, heat the oil for seven minutes, then add garlic and stir-fry until dark green, then add a little salt and soy sauce, and then add scallops and stir-fry for about 20 seconds.
3. Arctic shell sashimi: Cut the Arctic shell with scissors, wash the internal organs, set the plate, and dip it in mustard and vinegar.