Scallop is one of the most commonly eaten seafood by seaside people. Because of its geographical advantages, most of us eat live scallops, so the best way to eat it is to boil it in water and eat it with it, so that we can enjoy the fresh fragrance of scallops. For frozen scallops, various cooking techniques are generally used, especially small scallops are used for stuffing and soup.

1. Scallops mixed with shallots

Raw materials: 5-1g fresh scallops, 2 shallots (chives), and appropriate amounts of pepper oil, seafood soy sauce, sugar and colored peppers (or coriander, etc.).

steps

? Wash and rinse the fresh scallops in clean water, and soak them in proper amount of salt for about 2 minutes until they spit out all the sediment.

·? Steam in a steamer in cold water for 5 minutes after the water boils, pick out and cool, and take out the shellfish. Remove the black digestive glands and gills and put them into a plate.

·? Wash the shallots and cut them into 2-3cm sections.

·? Put the cleaned shellfish and shallots on a plate, add pepper oil, sugar, seafood soy sauce and colored pepper and mix well.

this dish seems simple, but we should pay attention to the freshness of the ingredients.

At first glance, scallops with uniform shell color, luster and uniform size are too small, with little meat and little edible value.

Second, look at whether the shell is open, and those that cannot be opened or closed after opening are dead scallops, so they cannot be selected. Second, stir-fry scallops with peppers (leeks)

Raw materials: 3g of frozen scallops, 2 peppers, shredded ginger, sugar, seafood soy sauce, refined salt, yellow wine and vegetable oil.

·? 1. Boil the water in the pot, blanch the washed scallops for 1-2 minutes, and take out the water control. The time should not be long. Shred pepper.

·? 2. Pour the oil in the pot, remove the pepper from the oil and set aside.

·? 3. Pour a proper amount of oil into the pot, add ginger slices and saute until fragrant, pour them into scallop meat and stir fry, and add a proper amount of yellow wine to remove fishy smell (it can also be added when blanching).

·? 4, then put the shredded pepper into the pot and fry together.

·? 5. Adjust the juice in advance. Appropriate amount of oyster sauce, seafood soy sauce, sugar and water, pour into a bowl, add them into the pot and stir fry quickly. If the taste is heavy, you can add refined salt, mainly according to your personal taste. At this time, the fire should not be too big. After the taste is adjusted, it can be served out of the pot.

3. knowledge sharing of scallops

1. scallop nutrition

scallops contain substances that lower serum cholesterol, which can reduce cholesterol. It is also rich in vitamin E, which can inhibit skin aging and prevent pigmentation. These all add reasons for people to love scallops.

2. Shopping skills

Fresh shellfish is white and shiny with no peculiar smell; It feels smooth and elastic when touched by hand.

The stale shellfish is yellow and dull, sour, sticky to the touch and poor in elasticity.

3, storage points

Fresh scallops are not suitable for long-term storage in the refrigerator.

it should be put in clean water, and cooked as soon as possible after the scallops have vomited all the sediment. If you really need to save it, don't clean it first, don't clean it! Rub salt on the surface, then wrap it with plastic wrap and store it in the refrigerator, so that the storage time can be longer and the meat quality will not change obviously.