In general, not all parts of the scallop can be eaten, some parts of the scallop viscera, can not be eaten. So which part of the scallop to eat? Let's look specifically at it!

The edible part of the scallop is mainly white astringent muscle and gonads. The endomysium is the rounded part of the scallop column. The flesh of the gonads is slightly flaky, and when the gonads mature in late spring, they turn a beautiful reddish (orange-yellow) color in females and a creamy white color in males.

Of course, there is also the bottom white skirt-like part that is edible and tastes great blanched and served cold.

1, scallops bought back, soak in water for a while, do not immediately wash open to eat, soak the purpose is to soak loose scallop shells and scallop meat dirt.

2, if you want to keep the scallop shells, with the shells to do cooking, you can use a toothbrush to scrub the scallop shells to prevent the shells from contaminating the scallop meat.

3. Open the scallop with a knife and cut it in half.

4, remove the black viscera sandbags, the rest continue to clean. That is, the scallops in addition to being colored flesh other visceral mud and sand, etc. snap off, and then use water to rinse repeatedly for many changes, until the finger in the flesh can not touch the sand and so on. The skirt part can be eaten even if it is cleaned, so you can remove it if you mind. You can leave only the shellfish meat and yellow scallop yellows.

5, after washing is this. The remaining shellfish meat and scallop yellow.

Scallop contraindications

Scallops can be eaten by the general population. Stroke and Alzheimer's patients are particularly suitable, scallops are rich in protein, omega-3 fatty acids, B vitamins, magnesium and potassium, low-calorie and does not contain saturated fat. Eating scallops can help prevent heart disease, stroke and Alzheimer's disease. Children and adolescents, the elderly, working people, menopausal women are suitable to eat scallops, can provide rich nutrition and energy. But:

(1) people with chronic illnesses should eat with caution, shellfish sex more cold, cold spleen and stomach and pregnant women should not eat more. Stomach disease can not eat seafood, because seafood is cold, easy to stimulate the stomach and intestines.

(2) easy allergic people. The seafood shellfish is hairy, easy to cause allergies, hypersensitive body should not be eaten.

(3) Shellfish such as scallops are high purine food. Also, the cholesterol content of scallops is high, 348 mg/100 grams. So gout patients, high cholesterol, high blood fat body should not eat scallops.

(4) Because iodine is the raw material for the synthesis of thyroid hormones, and hyperthyroidism is caused by too much thyroid hormone synthesis. So hyperthyroidism patients should try to avoid the intake of iodine. If the thyroid function of hyperthyroid patients has not returned to normal, or accompanied by goiter, must strictly "avoid" iodine diet. That is, no iodized salt, no seafood. Therefore, people with goiter should not eat scallops.

(5) bronchitis patients can not eat some fishy food, such as fish, shrimp, crab, kelp, scallops, etc., these foods are easy to fire, which is not conducive to the recovery of bronchitis.

The scallop's contraindicated parts

The edible part of the scallop is mainly the white astringent muscle and the gonads. The endomysium is the rounded, cylindrical part of the scallop. The flesh of the gonads is slightly flaky, and when the gonads mature in late spring, they turn a beautiful reddish (orange-yellow) color in female scallops and a creamy white color in male scallops. Of course, there is also the bottom white skirt-like part that is edible and tastes great blanched and used cold. But:

(1) the sand sac part can not eat. Sand sac is that we we see inside the scallop black mass, that is the viscera part, this viscera must be removed all clean before, inside are scallop poop and undigested food, can not be eaten.

Moreover, scallops are filter-feeding organisms that grow by absorbing algae and microbes in seawater, and if it grows in a polluted environment or toxic algae outbreaks, its innards will ingest these substances. Seafood shellfish containing toxins or heavy metals are generally associated with "red tide" and "contaminated seawater".

(2) gills can not eat. The reddish-orange or yellowish-orange, eyelash-shaped parts of the scallop are also inedible, and are the gills of the scallop.

(1) Beer. Scallops are seafood and should not be eaten with beer. Vitamin B1 in beer can accelerate the decomposition and metabolism of purines and glycosides in scallops, so that too much uric acid is produced, and if the uric acid is not discharged in time, it may form stones or cause gout.

(2) red wine, strong tea, persimmons and so on. Tannin easily aggravate the fishy scallops, affecting the flavor and texture, appear very heavy metal sense of astringency; tannin and scallops in the calcium together will form insoluble calcium, will reduce the nutritional value of scallops. It is best to separate the two for more than two hours to eat separately.

(3) food rich in crude fiber, such as: corn, broad beans, black bread. Scallops in the zinc content is very high, high fiber food in the fiber will affect the body's absorption of zinc, reduce the rate of zinc absorption, affect the nutritional value of scallops. If long-term co-eating may appear zinc deficiency symptoms.

(4) animal liver. Scallops and animal liver eaten together will produce too much uric acid, uric acid can not be discharged in a timely manner will cause stones or cause a stroke.

(1) scallops bought back, first soaked in water for a while, do not immediately wash open to eat, soak the purpose is to soak loose scallop shells and scallop meat dirty.

(2) scallop consumption attention in moderation. Generally normal adults eat 50-100 grams a day, about 5-8 or so scallops are more appropriate. Both can eat, supplement nutrients, but not too much to cause discomfort. People suffering from diseases should be based on the physical condition, the best quasi-medical advice to eat.

(3) shellfish itself is very rich in flavor, cooking, do not add monosodium glutamate (MSG), should not put more salt, so as not to lose the freshness of the anti-loss, shellfish in the mud intestines should not be eaten.

(4) fresh red shellfish is yellowish brown or light yellowish brown, shiny, elastic; not fresh red shellfish is grayish yellow or light green, no luster, no elasticity. Don't eat undercooked shellfish, so as not to infect diseases such as hepatitis.

(5) Scallops should not be cooked for too long (usually 3 to 4 minutes), otherwise they will become hard, dry and lose their fresh flavor.