Although most areas are now closed to the sea, the seafood market has a lot of food ah, a variety of shellfish, oysters, conch, scallops, razor clams and so on.

These small seafood, are fresh, the best practice is to steam, the freshness of the ingredients is not lost. We can maximize the taste of "fresh flavor", and then mix a little dipping sauce, a mouthful of white wine. My family oysters, scallops, prawns, razor clams, etc. are steamed practice, it looks very simple, but some friends steamed out of the scallops, the meat is old and hard, fishy taste, processing is not clean.

Once home for dinner, my mother steamed large Hawaiian scallops, cold water in the pot after the water boiled, steamed for 12 minutes, but also stewed for 5 minutes, the results of the scallop yellow all burst open, scallop meat like a tendon can not bite. The scallop meat is like a skinny ribcage that you can't even bite into.

Steaming scallops someone with hot water, someone with cold water in the pot, in the pot before adding this step, scallop meat steamed out without fishy, not shrink back, pure flavor. The following take a look at the specific method, like to eat steamed seafood friends can collect Oh.

Ingredients needed scallops, high degree of white wine, ginger, scallions, vinegar

Step 1: scallop shells are dirt, first clean with a brush. Ginger slices, scallions cut into large sections.

Step 2: Because scallops belong to the cold food, take a bowl to add ginger, vinegar, seasoned ginger vinegar sauce, dipping scallops to eat.

Step 3: Steamer with water, add a little high white wine, ginger, scallion, large fire boil. Put the scallop meat steamer drawer, keep medium-high heat and steam for 2 minutes, then simmer for 1 minute to see the scallops are open. If you have a lot of scallops, 3 minutes is not enough, you need to steam for 3 minutes and simmer for 2 minutes to get the scallops to open, this is the result of years of experience.

1. Steamer water should be added onion and ginger, a high degree of white wine, to go to the fishy taste to the cold, scallops steamed after the flavor is pure.

2. Water boiling pot, medium-high heat steaming 2 minutes, simmer for 1 minute. If the scallops are more than 3 pounds, steam for 3 minutes and simmer for 2 minutes. The scallop opening is good.

3. Dipped in ginger vinegar sauce can be eaten to remove the cold Oh.

Steaming scallops this step is the water to add a high degree of white wine, ginger, scallion , so different from what everyone does, the next time you steam seafood, friends may want to try this, see how the taste is oh! ## Ladder program ## Hello, summer solstice ##

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