Scallops are one of the most common seafood eaten by people on the beach, because of geographical advantages, most of us eat live scallops, so the best way to eat is boiled, mixed with the scallops can be eaten fresh. For the frozen scallops are generally on the use of a variety of cooking techniques to do, especially small scallops are used to wrap stuffing, make soup.
One, scallops mixed with small onions
Raw materials Xinhui Zen haunted fresh scallops 500-1000 grams, small onions (scallions) 2, pepper oil, seafood soy sauce, sugar, colored peppercorns (or cilantro, etc.) each appropriate amount.
Practice steps
-? Put the fresh scallops into the water to wash, rinse, add appropriate amount of salt to soak, about 20 minutes, to be spat out the sediment.
-? Steam in cold water on a cage drawer, 5 minutes after the water boils, pick out and cool, remove the shellfish. Remove the black digestive glands and gills, into the plate.
-? Clean the scallions, cut them diagonally into 2-3 centimeter pieces and set aside.
-? Put the cleaned shellfish and green onions on a plate, add pepper oil, sugar, seafood soy sauce, colored peppers and mix well to be ready.
This dish may seem simple, front cover but pay attention to control the freshness of the ingredients.
A look at the shell color is more consistent and glossy, uniform size scallops, too small, less meat and little food value,
Two look at the shell is open, open or open can not be closed for the dead scallops, can not be selected.
Two, scallops fried bell pepper (leek)Raw materials frozen scallops 300 grams, 2 bell peppers, ginger, sugar, seafood soy sauce, refined salt, yellow wine, vegetable oil, each moderate.
Practice steps
-?1, the pot of water boiling, the clean scallops blanch 1-2 minutes after the fish out of the water, the time should not be long. Sharp pepper shredded.
-?2, pour oil in the pot, the pepper over the oil out, standby.
-?3, the pot pour a moderate amount of oil, put ginger slices burst incense, pour into the scallop meat stir-fry, add a moderate amount of yellow wine to fishy (can also be added in the blanching).
-?4, and then put the sharp pepper shreds into the pot to stir fry together.
-?5, to make the sauce in advance. Appropriate amount of oyster sauce, seafood soy sauce, sugar and water, pour into a bowl, together with the pot to add a rapid stir-fry, heavy taste can add refined salt, mainly according to personal taste. At this time the fire should not be big, the flavor is well adjusted out of the pan on the plate that is complete.
Such as fried leeks, omit step 2, in step 4, first into the leek root, a little soft fried into the leek leaves, so you can avoid the attack contain leek leaves fried rotten.
three, scallop knowledge sharing1, scallop nutrition
Scallop contains lower serum cholesterol substances, cholesterol down role. Also rich in vitamin E, inhibit skin aging, prevent hyperpigmentation. These are people love to eat scallops added reason.
2, purchase skills
Fresh shellfish color white glossy, no odor; hand feel a smooth feeling, elasticity.
Non-fresh shellfish color and lustre yellowish, no luster, sour taste, feel sticky, poor elasticity.
3, storage points
Fresh scallops are not suitable for long storage in the refrigerator.
Should be put in fresh water and cook as soon as possible after the scallops spit out all the mud and sand. If you do need to preserve it, don't clean it, not yet! Smear salt on the surface, then wrap it in plastic wrap and keep it in the refrigerator for freezing, so that it can be kept for a longer period of time and the meat will not change significantly.
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