Scallops are subdivided into Chlamys farreri, Argopecten irradians and Chlamys yessoensis. The adductor muscle in scallops becomes scallops, which is listed as one of the eight treasures. Xiao Jian grew up by the sea. Scallops, oysters and clams are all popular seafood, especially scallops, which are delicious when steamed, boiled, shelled and fried. Today we are going to talk about scallops. ...
Many people make mistakes when they do it. If it's steamed, it can't be eaten or bitten! What is the best way to cook? How can scallop meat not retract? Xiao Jian specially consulted the old fisherman, and he said that as long as it was done in one step, he would come and have a look. ...
First of all, wash the bought scallops several times with a brush, and wash them inside and out. Add a proper amount of water to the pot, bring it to a boil, pour scallops into the steamer, cover the lid immediately, and steam for 3 minutes to get out of the pot. The criterion for judging whether it is ripe or not is that it is ripe as long as it is all opened!
Our side is dipped in ginger juice, and Jiang Mo can mix vinegar. There is also a more exquisite way in the restaurant, that is, green and red pepper powder+onion powder+drenched hot oil+balsamic vinegar+soy sauce+green mustard and mix well, which makes it more tender and satisfying. You can also try. ...
What's that black lump on the scallop? Some people say Baba can't be eaten, while others say it can be eaten in the digestive system. Opinions vary. Jane told me that there was not so much pressure at the seaside. I've been eating for decades. If you are particular, you can peel it off and throw it away.
Finally: In fact, many people have made mistakes. Xiao Jian told you that seafood such as scallops and oysters should never be steamed directly in the pot. You must boil the water before you put it in. As long as you master the steaming time, you will be fine, and the meat will not shrink or smell. This is very important. You must remember. ...