Sihaiwang: as one of the eight delicacies of seafood, scallop has always been loved by people for its tender taste and delicious taste, and has become an indispensable dish on people's table. But many people who are new to cooking don't know how to deal with scallops. What's the way to clean scallops? Let's take a look at it with Xiaobian~
Cleaning method of scallop
1. For the fresh scallops bought back, first wash the sediment on the shells with clear water.
2. Use a knife. It's recommended for Western food. Put the knife into the shell, cut the shell into two, and cut the shell meat. At this point, you will see that there are shellfish on both sides.
3. Once again, eat the knife, stick to the bottom of the shell, and remove the shell completely. In this step, the knife must be close to the bottom of the shell to remove the whole shell.
4. Separate the shell from the meat. Let's clean up the shellfish first, and use a knife to remove the internal organs of the shellfish, which looks black. Then put the whole shellfish into a large bowl. Add a little salt, soak in salt water for two or three minutes, and turn the shellfish clockwise with chopsticks, so as to sink the sediment on the surface of the shellfish into the bottom of the bowl.
5. Take out the shellfish, just pour out the water in the big bowl, put some raw meal in the bowl, then put the shellfish in the bowl, and gently rub the shellfish with your hands. In this way, the meal will completely remove the sediment left in the shellfish. Finally, wash it with water again, and the shellfish will be processed.
6. If we want to steam scallops with garlic vermicelli or black bean sauce, we also need shells as bottom brackets, so we can choose a fine brush or toothbrush, and then brush the sediment on the shells thoroughly.
7. In this way, the scallops are clean. Eat as you like. There will never be any sediment to make trouble.
The scallops on the market are generally sold individually. The larger ones are a little more expensive. Most of the prices are about 4 yuan per scallop. Scallops are not very different, but there are some places that sell a kind of "scallop king". The price is more expensive than ordinary scallops, and the meat is much fatter, and the taste is better. The scallops must be alive. It's better to find a cleaner scallop, which will be more convenient for subsequent processing.
Selection of scallops
The scallops with uniform shell color, luster and uniform size shall be selected first, and the scallops with small shell shall not be selected, otherwise the edible value will be small due to the lack of meat; then, it shall be checked whether the shell is open, and the living scallops will be closed under the influence of external force, and the scallops that cannot be closed after opening are dead scallops, and cannot be selected for use.
The purchase of frozen scallops
When buying frozen scallops, we should first see whether their appearance is white, and then see whether they are unfrozen, the yield, particle size and uniformity of pure scallop meat, and whether there are more pieces and freshness, so as to decide whether to choose them. Generally, the production rate is about 70%, the color is white, the particles are large and full, the freshness is high, and there is no broken grain, or the fresh scallops with no more than 10 broken grains per 500g are qualified.