Question 1: How to remove the inedible part of scallops? Scallops are a kind of seafood that everyone likes to eat, and they are also a common barbecue delicacy. There are two types of meat in scallops, one is It is the constrictor muscle of the scallop, which is white and very meaty. The other is the meat distributed around the constrictor muscle, which is red and very soft. Usually, only the inner muscle of the scallop is used as an ingredient, and the surrounding red meat is discarded.

When eating scallops, it is best to only eat the rounded shell part of the scallop, and be sure not to eat the internal organs. Scallops themselves are safe aquatic products. Scallops are filter-feeding organisms that grow by absorbing algae and microorganisms in seawater. If their growth environment is polluted or toxic algae breaks out, these substances will be ingested in their internal organs. The presence of toxins or heavy metals in seafood shellfish is generally related to "red tide" and "seawater pollution".

When choosing scallops, you must pay attention to the fact that fresh scallop meat has a normal and shiny color, no peculiar smell, feels smooth to the touch, and has good elasticity; stale scallop meat has reduced color or dullness and has a sour taste. , feels sticky and has poor elasticity. If you are allergic to seafood, it is best not to eat scallops.

Frozen scallops must be cooked before defrosting. Frozen scallop meat is firm, moist, and shiny. The cooking time of scallops should not be too long (usually 3 to 4 minutes), otherwise they will become hard. , becomes dry and loses its umami flavor. To defrost the scallops, place them in boiling milk (removed from the stove) or defrost them in the refrigerator.

So how to clean scallops

1. After buying the scallops, be sure to soak them in water for a while. Do not wash them immediately and eat them. The purpose of soaking is to soak the scallop shells and scallops. Meat contamination

2. To keep the scallop shells and use them for cooking, use a toothbrush to scrub the scallop shells to prevent the shells from contaminating the scallop meat.

3. Then open the scallops with a knife, remove the other internal organs, sediment, etc. except for the colored meat. Then rinse repeatedly with clean water until fingers can no longer touch the meat. To the sand or something. The new version of the national food safety standard "Pollutants in Food" adds a cadmium chloride standard for bivalves and other aquatic products, requiring the removal of viscera for testing, and the cadmium chloride value is 2.0mg/kg. Special reminder: Mud intestines in shellfish are not suitable for consumption, so everyone must pay attention. The edible parts of scallops are the inner shell muscles and gonads that open the shell. The large inner shell muscles are white and delicious. The meat in the gonad area is slightly flaky. When the gonads mature in late spring, the gonads of female scallops turn beautiful red, while the gonads of male scallops turn milky white.

4. After cleaning the scallops, you can start cooking. It is generally recommended to steam scallops with garlic vermicelli or charcoal grilled scallops. You can also remove the scallop meat and fry or make soup.

The taste of scallops is very delicious, but it is not suitable to eat too much. It will cause diarrhea and excessive coldness in the body, which will harm the stomach.

Question 2: How to eat scallops, which parts of scallops cannot be eaten, and how to eat scallops

The first step: pack the scallops. Because scallops also live in mud, there will be There are a lot of bacteria, so be sure to clean them and soak them in salt water. After cleaning, peel the scallops apart. Do not break live scallops with your hands. The best way is to pry them with a knife! After prying it open, be sure to remove the gills and some dirt from the scallops and wash them, and then leave the side with the meat as our container.

Step 2: Make the sauce for steaming scallops. First, cut the garlic into minced garlic. Pour the oil into the pot. The oil does not need to be too much, as long as it can cover the minced garlic you prepared in advance. When the oil is hot, pour the oil on the minced garlic, and then add it. Add light soy sauce and steamed fish soy sauce to a bowl with minced garlic, and the sauce is ready. You can also replace the steamed fish soy sauce with oyster sauce, or you can just use light soy sauce and add salt and sugar.

Step 3: Steam scallops. Put the vermicelli we have soaked in advance on top of the scallops we packed before, then pour the sauce we prepared on the vermicelli and steam them in the pot. When steaming, you must pay attention. You must wait until the water boils before adding the scallops. Steam the scallops for 5 minutes. Do not steam them for too long, otherwise the meat will become powdery and will not taste good. Before serving the scallops, add a handful of coriander and the dish is complete.

Which parts of scallops should not be eaten?

1. There are two types of meat in scallops. One is the introverted muscle of the scallop, which is white and very meaty, and the other is the meat. It is the meat distributed around the constrictor muscles, which is red and very soft. Usually, only the inner muscles of the scallops are used as ingredients, and the surrounding red meat is discarded.

When eating scallops, it is best to only eat the rounded shell part of the scallop, and be sure not to eat the internal organs. Scallops themselves are safe aquatic products. Scallops are filter-feeding organisms that grow by absorbing algae and microorganisms in seawater. If their growth environment is polluted or toxic algae breaks out, these substances will be ingested in their internal organs. The presence of toxins or heavy metals in seafood shellfish is generally related to "red tide" and "seawater pollution".

2. The new version of the national food safety standard "Pollutants in Food" adds a cadmium*** standard for bivalves and other aquatic products, requiring the removal of viscera for testing, and the cadmium*** value is 2.0mg /kg. Special reminder: Mud intestines in shellfish are not suitable for consumption, so everyone must pay attention.

When choosing scallops, you must pay attention to the fact that fresh scallop meat has a normal and shiny color, no peculiar smell, feels smooth to the touch, and has good elasticity; stale scallop meat has reduced color or dullness and has a sour taste. , feels sticky and has poor elasticity. If you are allergic to seafood, it is best not to eat scallops.

3. The edible parts of scallops are the inner shell muscles and gonads that open the shell. The large inner shell muscles are white and delicious. The meat in the gonad area is slightly flaky. When the gonads mature in late spring, the gonads of female scallops turn beautiful red, while the gonads of male scallops turn milky white.

Frozen scallops must be cooked before defrosting. Frozen scallop meat is firm, moist, and shiny. The cooking time of scallops should not be too long (usually 3 to 4 minutes), otherwise they will become hard. , becomes dry and loses its umami flavor. To defrost the scallops, place them in boiling milk (removed from the stove) or defrost them in the refrigerator.

4. Add a glass of white wine to the fried scallops

In Western recipes, scallops are usually fried in butter or fried in bread crumbs. It is usually served with semi-dry white wine.

Add white wine to scallops. This method sounds novel, but it actually has certain nutritional basis. The polyunsaturated fatty acids contained in scallop meat are easily oxidized during cooking, and white wine is rich in antioxidants. The combination of the two is more conducive to ensuring that the nutrients of scallops are not lost. Moreover, frying scallops in white wine can effectively remove The sea smell of scallops.

Shellfish itself is very rich in flavor. Do not add MSG or add too much salt when cooking, so as not to lose the flavor. Mud intestines in shellfish are not suitable for consumption. Do not eat undercooked shellfish to avoid contracting diseases such as hepatitis.

Question 3: Illustration of which parts of the scallop cannot be eaten. There is a black thing inside the scallop that cannot be eaten (there is mud and excrement...) and there is sand and shell...

Question 4: Which part of the scallop meat cannot be eaten? Not all scallop meat can be eaten. The scallop skirt and scallop meat can be eaten, but there is a black thing like guts under the scallop skirt, which is full of mud and parasites? Remember that thing cannot be eaten. I will feel upset after eating.

Question 5: Which parts of scallops cannot be eaten? The shells cannot be eaten.

Question 6: Where can you eat scallops and where can’t you eat them? The simplest and most direct way is to ask the person who buys scallops and he will tell you.

Question 7: Which parts of scallops cannot be eaten? There is a black thing inside the scallop that cannot be eaten (there is mud and excrement...) and there is sand and shells...

Question 8 : Let me tell you which parts of scallops cannot be eaten. As long as they are fresh scallops, except the shell, which is inedible, all other parts can be eaten. Scallops have no excrement! Eat with confidence.

Question 9: Which parts of scallops cannot be eaten? 20 points Generally, the yellow parts of scallops cannot be eaten. It is best to only eat the middle muscle!

Question 10: Which parts of scallops can be eaten and which parts cannot be eaten? I think I can only eat a small piece of it, but the local fishermen said they can eat it all and don’t throw away anything inside the noodles. Everyone eats what’s not thrown away.