I hope this helps!
It's just a bare answer to the question of what is a scallop!
But how to differentiate the grade of the shells and what are their uses? But how to differentiate the grade of the shells and what they are used for? How can the best answer .... Dried Japanese Scallop
Dried Japanese Scallop
Dried Japanese Scallop (Dried Japanese Scallop)
Dried Japanese Scallop (Dried Japanese Scallop)
Dried Japanese Scallop (Dried Japanese Scallop)
Dried Japanese Scallop (Dried Japanese Scallop)
Dried Dried Japanese Scallop (Dried Japanese Scallop)
Dried Dried Japanese Scallop (Dried Japanese Scallop)
Dried Dried Japanese Scallop is also known as "Jiang Yaozhu".
Japanese scallops
There are two kinds of scallops: Soya and Kiyomori. Soya scallops have a particularly strong flavor and a darker color. The "Kiyomori Shell" has a lighter flavor than the former, with a slightly smaller head, a looser texture that is prone to cracks, and a flavor that is not as strong as that of the Soya Shell. They can be classified into different grades; LLL extra large, LL large, L large, M medium, S small, SA small, SAS very small
Chinese Yuan Shells
Represented by Ao Qingdao shells, they have finer grains, lighter flavor, but not as good as Japanese Yuan Shells, and are usually used for congee or soups.
Vietnamese scallops
Most of the scallops are from Yenang Nam, but this is a second-class scallop, in terms of color and flavor, inferior to Qingdao scallops, due to the heavier fiber, the texture is harder, but in the scallops is the cheapest price Mann.
Selection:
It should be noted that the color is golden, the taste is sweet and dry. A little salt cream on the surface indicates that the scallops are not moldy and salty. And the color of the old yellow to dark, small grains are incomplete for inferior goods.
Cooking method:
Wash the scallop, soak it in warm water for 1 hour, then you can cook it. Or put the scallops in a bowl with a little green onion, ginger, wine, chicken broth to soak through, can make the scallops more flavorful.
Nutritional value:
Rich in protein, calcium, phosphorus, taurine and so on. Taurine can reduce blood cholesterol and enhance liver detoxification.
The liver and kidney weakness and nourish yin and tonic effect of the kidneys, will be the Yuanbei soup or porridge on the sick people have the effect of regulating the body.
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I hope this answers your question. thanks.,Reference: self. Ltd., the dried scallops sold in the seafood store are sun-dried scallops.
The dried scallop is really its "shell", different from the scallop, you can go to the market (market) to find to see, a lot of seafood store often have to sell.
Dried scallops can be steamed eggs, congee, etc., very fresh flavor, but also rich in texture, many people like to eat; Festival gourd stuffed with scallops Foo is also one of the festivals or banquets dishes in many restaurants. XO sauce also has not a small amount of dried scallops, which is an important ingredient to make up the texture of it.
These dried scallops are generally known as "Kong Yao Zhu" in Cantonese, but it is not clear where the name comes from. When choosing dried scallops, it is generally better to choose the larger ones, the darker the color and the drier the body, the more expensive. Nowadays, many small dried scallops are from Qingdao, and most of the big ones are from Japan, and the price is getting more and more expensive.
Japanese scallops
There are two kinds of scallops: Soya and Kiyomori. Soya scallops have a particularly strong flavor and a darker color. The "Kiyomori Shell" has a lighter flavor than the former, with a slightly smaller head, a looser texture that is prone to cracks, and a flavor that is not as strong as that of the Soya Shell. They can be classified into different grades; LLL very large, LL large, L large, M medium, S small, SA small, SAS very small
Chinese Yuan Shells
Represented by Qingdao Shells, they are finer in grain size, lighter in flavor, but not as good as Japanese Yuan Shells, and are usually used for congee or soups.
Vietnamese scallops
Most of the scallops are from Yenang Nam, but they are inferior scallops in terms of color, taste and color. They have a harder texture due to the heavier fibers, but they are the cheapest scallops in terms of price.
Nutritional value:
Rich in protein, calcium, phosphorus, taurine and so on. Taurine can reduce blood cholesterol and enhance liver detoxification.
The liver and kidney weakness and nourish yin and tonic effect of the kidneys, will be the Yuanbei soup or porridge on the sick people have the effect of regulating the body.
The shellfish (Japanese Soya shellfish)
Large shellfish 400 yuan
Middle shellfish 380 yuan
Small shellfish 330 yuan
Large crushed shellfish 320 yuan
Medium crushed shellfish 285 yuan
Tiny shellfish 290 yuan
,Reference: wanlibk/cook/news
The small Yuanbei is 290 yuan
,reference: wanlibk/cook/news/price/2,is the tape! ,