Practice: the belt can be made into garlic paste belt, dry fried belt and asparagus fried belt. First, the garlic strap method: strap, garlic, onion, soy sauce, oyster sauce, cooking oil. The tape is packed, trimmed and set. Prepare a small bowl and add soy sauce, oyster sauce, garlic and chopped green onion. Cook the garlic sauce slowly on low heat, and turn off the heat when the garlic is cooked. Put the cooked garlic evenly on the belt.

Boil the water and put it into the steamer. Add the tape, cover the pot and steam for four minutes. Open it and sprinkle with chopped green onion. Turn off the heat and steam for another minute. Wash the stolen goods off the belt with a brush first.

Cleaning: Start to handle the strap, take a knife, gently pry the strap open with one hand, and then gently cut the strap back and forth along the upper shell of scallop with the knife. After removing the upper shell, start cleaning the inside of the belt, and wash all the black parts (silt and waste) inside the belt.

Concept:

Belt, called fresh shellfish in the north, has two common types: one is the so-called long belt; The other is scallop, which belongs to the closed shell of scallop shellfish. Its dry product is Jiangyaozhu, and the north is called scallop. Belt is rich in coastal areas of Guangdong and Hainan, and it is one of the precious seafood.

Its quality is refreshing and soft, its taste is delicious, and it is suitable for steaming, frying and oil soaking. This product is a famous dish in Chaoshan and Dongjiang areas. Fresh bamboo shoots and cooked ham strips are put in the middle of the belt, and then cooked by oil bubble method. It is often served as a valuable hot meat and served at a big table.