Scallop shell is thin, heating speed is fast, and it is easy to be steamed. Generally, it takes about 5-8 minutes to steam after the fire, and the specific steaming time has a certain relationship with the size and firepower of scallops.
If the scallops are large, they can be steamed for a long time, but it is not recommended to steam for too long, which will affect the taste of scallops. Smaller scallops can be steamed for a shorter time, and smaller scallops can be steamed for about 3 minutes.
When steaming scallops, it is recommended to steam them with hot water, so that the scallops can solidify quickly after being heated to avoid the loss of umami substances, and the steamed scallops will taste better. If steamed with cold water, it will cause scallops to be heated for too long, resulting in scallop meat being too old.
Selection method of scallop
1, live scallops should first choose scallops with the same shell color and luster and uniform size. Scallops have fat scallop meat columns, plump skirts and other edible parts. For smaller scallops, the scallop meat column is thinner, and other edible parts are relatively weak, so the proportion of shells is removed, so it is far from economical to choose larger scallops.
Then see if the shell is open, the live scallop will close under the action of external force, but the dead scallop can't close after opening, so you can't choose.
2. When buying chilled scallops, we should first look at whether their appearance is white, and then look at the output of pure scallop meat after thawing, the size and uniformity of particles, and whether there are many pieces and freshness, and then decide whether to choose.
Generally, the yield is about 70%, and the chilled scallops with white color, large and full particles, high freshness and no broken particles, or no more than 10 broken particles per 500g are qualified products.