Friends who like to eat scallops may not necessarily choose scallops. Professionals will teach you

The main points you need to master are the following:

1. Bright color Yellow, cannot turn black or white, and has a strong umami flavor with white frost.

2. The shape should be as complete as possible, short cylindrical, solid and full, and the meat should be dry and hard.

3. Do not have incomplete cracks.

4. The high-quality and fresh scallops are light yellow in color and about the size of a child’s fist; the smaller ones are the next best, and the black ones are the next best. The longer the scallops are left, the worse they will be.

5. The top grade is Japan's Jiang Yaozhu, with large grains and brown color. Dalian scallops are second, yellow-white in color, dry and hard, and have a refreshing fragrance. Vietnamese scallops are the cheapest, yellow and soft, and contain high salt content.

After mastering the above methods

, you will not be afraid of buying fakes.