Scallop is a dried scallop, and its taste, color and shape are equivalent to those of sea cucumber and abalone. The ancients said, "After eating for three days, I still find chicken and shrimp boring." It can be seen that scallops are delicious.
Pay attention to the color of scallops when choosing them. First of all, it should be bright yellow, not black and white. It has a strong flavor and frost. The shape is as complete as possible, short cylindrical, solid and full, and the meat is dry and hard; There should be no incomplete cracks. In short, scallops are high-quality and fresh, pale yellow, as big as a child's fist. Small particles are the second, and black ones are the second.
How do scallops soak their hair?
Scallops need to be soaked before cooking, but the method is relatively simple. You can soak it in a small amount of hot water about 8 hours in advance. When you gently squeeze them with your fingers, they are cooked and served with the original soup. You can also wash it with cold water, put it in a bowl, add appropriate amount of onion, ginger, cooking wine and fresh soup, steam it in a steamer for about 2 hours, and gently knead it into filaments by hand. Serve the original soup together.
The method of steaming scallops is better, similar to hot water, but the difference is that steam is used to transfer heat, which avoids the contact between dried products and a lot of water, and is conducive to maintaining the umami taste of dried products and the shape integrity of raw materials themselves.
1. Soak scallops in cold water for about 2 hours to remove the outer fascia, and then rinse with clear water.
2. Put the scallops in a small bowl and add a proper amount of Shaoxing wine to remove the fishy smell and increase the sweetness. Then put the scallops in a steamer and steam them over medium heat 1 hour until they can be easily disassembled by hand. Finally, soak scallops in the cooking wine in a bowl for later use.
3. The cooking wine soaked in scallops is full of the essence of scallops. Don't throw it away when cooking, and put it into the plate with scallops to increase the flavor and umami.
Several common practices of scallop
1, dried scallop preserved egg porridge
Ingredients: rice 100g, scallop 50g, preserved egg 1 piece, chopped green onion 1 spoon, shredded red pepper 1 spoon, salt and chicken essence 2g each, a little pepper and sesame oil.
Practice: Wash the rice, soak it for about 40 minutes, and add water to boil it for 40 minutes. Wash scallops and soak them until soft. Add them to porridge and cook them together. Cut the preserved eggs into crescent shapes and chop the onions. Put the preserved eggs into the cooked porridge and cook for another 5 minutes. Season with salt and sprinkle with chopped green onion and shredded red pepper.
2, hibiscus scallops
Ingredients: dry baker, salt 4.5g, monosodium glutamate10g, onion 8g, ginger 3g, cooking wine 7g, egg white 8g, soup stock 20g and fresh milk 20g.
Practice: put scallops into a basin, add onions, ginger, Shaoxing wine and clear water, steam them out in a cage with high fire, steam out the juice, and take out onions and ginger. Put the egg white in a bowl, break it up in a certain direction, add appropriate amount of salt, monosodium glutamate and milk, mix well, pour it into a soup plate, put it in a cage and steam for 5 minutes, then take it out. Before the hibiscus noodles are hard, insert scallops neatly into the noodles and steam them in a cage for 5 minutes. Put the pot on high fire, add broth to boil, add salt, monosodium glutamate and Shaoxing wine, mix well, and pour it on the hibiscus scallop.
3. Zhusun scallop soup
Ingredients: 50 grams of dictyophora indusiata, 80 grams of Pleurotus eryngii, 25 grams of scallops, 5-6 auricularia auricula, miso 1 spoon, water and salt.
Practice: After washing scallops, soak them in cold water; After soaking auricularia auricula, tear off small pieces and wash them for later use; Soaking Dictyophora dictyophora in warm salt water for 20 minutes; Wash Pleurotus eryngii and cut it into cubes for later use; Changing water for 2-3 times during soaking of Dictyophora dictyophora, and squeezing carefully at the same time, cutting off the net shape of mushroom tail and head fan, leaving only the white mushroom body in the middle; Drain the water in the pot, pour the diced Pleurotus eryngii, auricularia auricula and soaked scallop into the pot to boil, add miso sauce, add it into the soup, stir and boil, and turn down the heat until miso is completely dissolved in the soup; Pour the treated Dictyophora into the soup, turn to low heat and cook for 10 minutes, then turn off the fire and drink without adding extra salt.
Reminder: Shellfish itself is very delicious. Never add monosodium glutamate or more salt when cooking, so as to avoid the loss of umami flavor. Mud sausage in shellfish is not suitable for eating. It is particularly important to note that scallops and sausages cannot be eaten together.