Soak scallops in clear water and let them clean themselves.
Start to handle scallops, hold a knife, gently pry open scallops with one hand, and then gently cut scallops back and forth along the upper shell of scallops with a knife.
After removing the upper shell, start cleaning the inside of the scallop, and wash all the black parts (sediment and waste) inside the scallop.
This is not all finished. Cleaning the most hidden part: continuously squeeze the red meat of scallop from the top to the central axis, and squeeze out the dirty things in scallop viscera several times until there is no black matter, as shown in the figure.
Cleaning completed
Garlic scallop
Wash scallops, cut open to remove meat, and wash shells for later use. Shells are put on a plate, and shellfish meat is washed out in turn and put in shells. Garlic powder is mixed with soy sauce, balsamic vinegar, salt and monosodium glutamate (according to personal taste) and poured on the meat. There is steam in the drawer. Boil the pot for 3-5 minutes. Might as well try.
Shunzhi chunan.
Generally, after the meat of scallop is removed, put it in clear water and stir it in one direction with chopsticks, and the sediment will precipitate on its own. Sometimes the scallops bought will be sticky and have a lot of sediment, so it is necessary to clean them carefully, especially the edges of some shellfish are not easy to clean, so be patient!
In fact, garlic has the simplest way:
Wash fresh scallops from the outside with a toothbrush. Personally, I think there will be no sand in scallop meat! At least I haven't eaten scallops.
Put it in a steamer and steam it in water. Turn the heat down for two or three minutes. Remove the steamed scallops, put them on a plate, pour garlic evenly, and take them out.
This garlic is fried in an iron pan. Just put a little oil in the wok and the garlic in the wok will slip. You can put some seasonings such as chicken essence and salt, but you don't have to put them. I usually fry a little red pepper first, and then add garlic. )