Scallops were once one of the eight delicacies of the Caspian Sea and have been a delicious seafood since ancient times. Nowadays, due to the improvement of breeding technology, the price of many varieties of scallops can now be said to be the price of cabbage! Because the coastal city where I live is famous for the cultivation of various seafood. Therefore, as scallops are currently the main product of farming, we still know quite a bit about when they are most delicious. When is the best time to eat scallops? How to make it delicious? There are generally three categories of scallops that are common here: Yuan scallops

Summer mussels

Zhikong scallops

Except for summer mussels, which are more expensive, the other two types of scallops are Scallops are cheap to grow. Especially Yuanbei! Usually it only costs two or three yuan per pound. Scallops are generally harvested in spring and autumn. So the scallops in these two seasons should naturally be the plumpest and most delicious. But I think as long as the water is colder, the texture and taste of the scallops will be more delicious. Therefore, scallops after the beginning of winter are generally fresher and more expensive than scallops in other seasons. ————How to make delicious scallops————There are many ways to cook scallops. You can steam scallops with garlic paste, make soup, make dumplings, wontons, fry them with other dishes, etc. So today I will introduce to you a scallop recipe that is commonly eaten by people at the beach: Spinach mixed with scallops: the main ingredients are about two pounds of scallops, a handful of spinach, minced ginger, minced garlic seasoning, horseradish, a fresh soy sauce, a little white sugar, a little white vinegar, salt, cooking wine Method: Clean the purchased shelled scallops and put them into the pot. Add a few slices of ginger and some cooking wine. Cook over high heat until the scallops open and mature, remove and set aside.

Put the spinach into a pot of boiling water and blanch it, take it out and let it cool. After squeezing out the water, cut into small pieces and place on a plate. Remove the black part of the scallop meat and wash it with the clarified stock of the scallops. After cleaning, stir together the scallop meat and spinach.

Put the minced ginger, minced garlic, fresh soy sauce, horseradish, white vinegar, white sugar, and salt into a bowl and mix well. Pour over the spinach and scallop meat, mix well, and serve.

Tasty tip: The spinach in this dish can also be replaced with green onions, so that it tastes just as delicious. This dish mainly involves cleaning the scallops. You can remove the internal organs of the scallops and then wash them with the original soup. This way the umami flavor of the scallops is not lost. When cooking scallops, you can also add a few peppercorns to enhance the flavor according to your preference. Seafood has its own taste, so you don’t need to add salt when seasoning, because the saltiness of first-grade fresh soy sauce is enough! Because I like the taste of minced ginger, and I think adding some minced ginger to the seafood can remove the fishy smell and increase the freshness. The spiciness of ginger tastes perfect with seafood. If you don’t like ginger, you can skip it. Characteristics: The spinach is fragrant, the scallop meat is fresh and sweet, and the seasoning is spicy and sour. It is a good appetizer and drink. There are many delicious ways to make scallops here, such as garlic vermicelli scallops made with large summer mussels, dumplings made with Chlamydia scallops, or the famous local dish Seafood Family Portrait stir-fried with other seafood. It can be said that scallops are now the most affordable small seafood! If you know any delicious ways to eat scallops, please leave a message and comment.