This does not necessarily depend on the circumstances. For example, the size of the head is different as well as the size of the fire, etc., the steaming time is slightly different. In general, scallops in the steamer, pour water in the pot, cover the medium heat steaming until bubbling, and then turn the heat to steam for about 5-10 minutes, small scallops can be a little shorter steaming time, smaller 3 minutes or so can be. In short, the steaming time can not be too long, otherwise the taste is not good, of course, can not be short, otherwise the bacteria can not kill.

Scallops remember to eat after cooking

Scallops are not cooked or steamed, consumption may lead to human infection of scallops in the pathogenic bacteria or parasites, may cause gastrointestinal discomfort, the serious may be infected with hepatitis disease, etc.; uncooked scallops taste worse, the nutrients are not easy to absorb, but also may cause indigestion, nausea, diarrhea and abdominal pain.

How to determine whether the scallops are cooked? It's very simple, cooked scallop meat is white and all open, not cooked will not open.

Steamed scallops

Ingredients: scallops, oil, salt, soy sauce, ginger

Practice:

1, scallops clean. Pot filled with water to boil, scallops into the boiling water to cook until the shell open, sheng up with cold water rinse. Break off the meatless side and discard it, and leave the meaty part for later.

2, put the ginger on the scallops, on the steamer until the scallop meat white, do not steam too long, or scallop meat will shrink. About 8-10 minutes can be out of the pot.

3, at the same time the pan into the oil into the soy sauce, and then add the scallop juice left when steaming scallops, heating to a boil, poured directly on the scallops, so that more can bring out the fresh scallops.

Scallops steamed or boiled

The key depends on personal preference. But in theory, steaming is better. Seafood steaming, steaming natural good flavor, to ensure the freshness and freshness of seafood. Steaming is also the most mainstream way of eating seafood.

Steaming seafood, not only restore the original flavor of seafood, but also very healthy, bacteria can not survive at high temperatures, the soup seeped into the following seafood porridge is not a waste, and is distilled water, nutritious and healthy.

Steaming good seafood to health, nourishment, no oil as the main know, steaming the most test of the freshness of the ingredients, in the treatment of the steaming pot on the second before the seafood left the water, to protect the seafood the most original flavor. Lobster, abalone, bamboo mussels, scallops, large oysters, high-level ingredients with full meat, enriching the seafood lovers of this epicurean journey.