Steaming scallops is usually done in hot water.

Cold water steaming scallops fishy flavor. Because of the cold water steaming time is long, itself until the water needs about 4 minutes, so the scallop meat within the fishy flavor can not be very good by the steam away, so cold water steaming out of the scallop instead of more fishy.

Steaming scallops is generally hot water in the pot, not cold water in the pot, cold water steaming scallops easy to old, poor taste. Because the scallop meat itself protein content is high, and cold water under the pot steaming time is too long, the scallop meat will be steamed too long and dehydration old, taste is very poor.

Scallop steaming method

1, buy home scallops, first rinse with flowing water, and then use a clean brush, the shell of the scallops to brush clean. Some people say, eat scallops only eat meat, and do not eat the shell, there is no need to brush the shell. In fact, this understanding is wrong. Because the shell of scallops, not only has a lot of dirty things, but also may have parasites. Therefore, when you eat scallops, it is best to brush and clean.

2, will be brushed clean shells into the basin, prepare a piece of ginger, cut into ginger slices spare.

3, take a pan or wok, spread a layer of ginger on the bottom of the pan will be scallops one by one into the pot, scallops all pot, and then set a layer of ginger, plus ginger is designed to give scallops to drive away the cold to fishy. Steaming scallops, do not add water, directly cover the pot, open high heat steaming.

4, high-fire steaming 3 minutes, open the lid, scallops all open, scallops on the steamed, you can get out of the pot.