It's halfway through 2020, summer is coming quietly, and it's time to go to seafood stalls to eat barbecue and drink beer at night. Besides kebabs, seafood barbecue is the most popular choice for supper in summer, especially shellfish. When we talk about food with shells, oysters come to mind first, followed by scallops. In early summer seafood, scallop is the fattest, delicious and nutritious, and its white meat column is one of the eight treasures of the sea after drying.

Scallop is rich in nutrients such as protein, riboflavin, calcium, iron and zinc, and it is said that it also has the unique function of accelerating cholesterol excretion.

You know, scallops are the most common seafood on our table, but not all parts can be eaten. When we opened the scallops, two pieces of meat were inedible. A piece of meat is the most delicious. Do you know what kind of meat this is?

The digestive glands (sandbags) of scallops are inedible. Open the scallop and you will find a black lump next to the scallop, which is the digestive gland of the scallop. It's full of scallop droppings and undigested food. As filter-feeding organisms, scallops usually feed on algae and microorganisms. If the environment is harsh and eating algae or microorganisms is toxic, the digestive glands will contain toxins or heavy metals, so try not to eat them.

Scallop cheeks can't be eaten. The upper part of the scallop, that is, the yellow or orange part, is the gill of the scallop, just like eyelashes. This part, like digestive gland, often contains toxins and heavy metals. This is also the place with the most sediment accumulation and can't be eaten.

The adductor muscle of scallop is edible. You are most familiar with Yaozhu, big and small. In fact, as long as they are shells, they are almost all yaozhu. Yaozhu is the most powerful muscle in scallop. It is not only responsible for the opening and closing of scallops, but also for the strength of swimming and jumping. So scallop scallop is the most delicious part, whether it is sashimi, barbecue or dry soup.

Here I also recommend several scallop family practices:

1, hot and sour lemon scallop

Recently, Thai seafood is very popular. The hot and sour taste is also very suitable for summer. Refreshing and appetizing.

Ingredients: scallop meat 350g, lemon half, onion half, carrot 80g, garlic 1, millet 6.

Sauce: sour pepper juice 100g, water 140g, rice vinegar 45g, sugar 20g, light soy sauce 45g, half a spoonful of salt, pepper oil 20g and lemon juice half.

Methods: 1. Wash the fresh shellfish, put them in a pot and blanch them with cold water. Turn on the heating for 3 minutes and then turn off the fire. Then remove the scallops and take the meat away.

2。 Half a lemon slice, carrot slice, onion slice, millet slice and garlic slice.

3。 Put all the ingredients and seasonings in a large bowl and mix well.

2. Scallop vermicelli with garlic

The most classic way to eat, scallops and garlic vermicelli are recognized as golden partners, fresh and tender.

Ingredients: 20 scallops, vermicelli 1 root.

Ingredients: onion 1, ginger 3, garlic 1, half red pepper and half green pepper.

Seasoning: 4 tablespoons oyster sauce, 4 tablespoons light soy sauce, 2 tablespoons cooking wine and a little rice vinegar.

Methods: 1. Put scallops in the pool and brush both sides with a small brush.

2。 After the water is boiled, put the scallops into the pot, and take them out to all the openings after 1-2 minutes.

3。 Take out the scallop meat, tear off the black objects around the scallops, leaving the scallops, skirts and yellow objects, and then wash the half shell for later use.

4。 Soak a handful of fans in warm water in advance. You can divide the vermicelli into several parts, so that the short vermicelli is easier to put on the shell.

5。 After blanching, put scallops into soft vermicelli 1 min, without turning off the fire until there is no hard core.

6。 Then put the vermicelli plate on the scallop shell, put a piece of scallop meat on it, and then put it neatly, waiting for watering.

7。 Cut red pepper and green pepper into small particles, press garlic into garlic paste with garlic paste machine, and slice onion and ginger.

8。 Add hot oil to the pan, add chopped green onion and Jiang Mo, stir-fry with low fire to get the fragrance, then add garlic paste and stir-fry to get the garlic flavor.

9。 Pour in a bowl of scallop soup and bring to a boil. Then add oyster sauce wine, a little rice vinegar, and finally add red pepper and green pepper.

10。 Mix the garlic juice well, and immediately pour the garlic juice on the scallops with a spoon while it is hot.