A guide to scallop consumption

Scallops are usually fried in yellow or wrapped in bread flour and fried together. Usually served with semi-dry white wine.

Scallops will be eaten with quiche or fried as an appetizer.

Japanese people like to eat scallops with sushi and sashimi, while China people mainly eat scallops in Guangdong and Hainan, and Cantonese people like to make soup with scallops.

Scallop is a very popular shellfish food in both eastern and western recipes. There are two kinds of scallop meat, one is the varus muscle of scallop, which is white and very emotional, and the other is the meat distributed around the varus muscle, which is red and soft. Usually, the meat in scallops only takes the introverted muscles as ingredients, while the surrounding red meat is discarded.

We often see food poisoning caused by eating unclean scallop products, so how to clean scallops at ordinary times?

In order to sell scallops well and keep them for a long time, the hotel market likes to "keep them fresh". In order to preserve the value and pursue good sales, some unscrupulous traders use chemical products to "save face": "Gioia" soaked scallops; Formaldehyde can make the deteriorated scallop "come back to life", and sodium benzoate can make the scallop "stay young forever" ... How to remove these harmful substances?

Put them all in a basin! Then add a little detergent to the water! Part of the water covered with detergent is isolated from the air, and scallops will feel anoxic in the water! Will stretch and breathe! In this way, the cleaning effect is achieved! ! If you want to be clean again, change the water several times! Add detergent! Attention! Just right detergent, don't add too much! Otherwise, they can't breathe in it, and it's easy to suffocate!

Detergents can kill harmful microorganisms remaining on the surface of scallops; The residual clean water is alkaline, which can promote the degradation of acidic pesticides. In addition, scallops should not be soaked in detergents such as detergent. These substances are difficult to clean and easy to remain in scallops, causing secondary pollution.

Experts said that in fact, when we eat scallops in our daily life, it is best not to eat them at street stalls, but at home. Pay attention to the hygiene and cleanliness of scallops. Selection of live scallops

First of all, we should choose scallops with uniform shell color, luster and size, but not too small, otherwise it is of little edible value because of less meat; Then see if the shell is open, the live scallop will close under the action of external force, but the dead scallop can't close after opening, so you can't choose.

Selection of frozen scallops

When buying chilled scallops, we should first look at whether their appearance is white, and then look at the output of pure scallop meat after thawing, the size and uniformity of particles, and whether there are many pieces and freshness, and then decide whether to choose. Generally, the yield is about 70%, and the chilled scallops with white color, large and full grains, high freshness and no broken grains, or with no more than 10 broken grains per 500g, are qualified products. Scallion oil scallop

Ingredients: scallop, green pepper, garlic, onion, pickled fungus, onion oil, soy sauce, vinegar, salt and monosodium glutamate.

Exercise:

(1) Peel the unfinished scallops.

(2) Put salt in boiling water, and cook scallops in a pot.

(3) Take it out and let it cool.

(4) Slice the garlic, cut the small green pepper into circles, cut the shallots into small pieces, and soak the fungus.

(5) Put the shallots in a bowl and pour hot oil on them.

(6) Add soy sauce, vinegar, salt and monosodium glutamate, and then pour in onion oil and mix well. You're finished.

Braised scallops with ginger and onion.

Ingredients: 300g scallop, 250g mushroom, shredded ginger, onion, coriander, vegetable oil, olive oil, salt, pepper and cooking wine.

Exercise:

(1) Marinate scallops with a little salt and pepper for a while.

(2) Cut the mushrooms in half and blanch them with boiling water for later use.

(3) Dip scallops with a little flour before heating the pot.

(4) Pour more vegetable oil into the pot than cooking, and add the scallops stained with powder.

(5) Fry both sides until golden brown, and pour out the oil in the pan.

(6) Put it back in the pan, heat it, pour a little olive oil and add shredded ginger.

(7) Add mushrooms and stir fry after saute.

(8) Then pour in the fried scallops.

(9) Add a little salt, pepper and cooking wine and mix well.

(10) Then add onion and coriander, stir well, turn off the heat and serve.

Scallion scallop

Ingredients: scallop 200g, onion, oil, salt, soy sauce, pepper noodles, garlic, ginger and water.

Exercise:

(1) Remove dirt and dirt.

(2) Garlic is minced, onion is sliced with an oblique knife, and ginger is shredded.

(3) put oil in the pot.

(4) Saute garlic and onion ginger.

(5) Add scallops and stir fry.

(6) Add soy sauce, salt and pepper noodles.

(7) stir fry with fire.

Winter melon and scallop soup

Ingredients: a catty and a half of wax gourd, seven or eight scallops, appropriate amount of onion oil, appropriate amount of water and appropriate amount of salt.

Exercise:

(1) Wash the wax gourd, cut into pieces, chop the onion and fry until cooked.

(2) Clean scallops and wash them for later use.

(3) Put oil in a hot pan, stir-fry chopped green onion, add wax gourd, stir well, and add a bowl of water.

(4) Boil the water, put it into scallop meat, add appropriate amount of salt, cover it, and stew it with low fire until the wax gourd is transparent.

(5) out of the pot.

Garlic scallop

Ingredients: scallop cut and washed, vermicelli, garlic, ginger and onion.

Seasoning: salt, light soy sauce (optional) and vegetable oil.

It's simple. Soak the vermicelli in water until it becomes soft. Chop garlic, ginger and onion, mix together, add salt, and optionally add appropriate amount of soy sauce. Spread the mixed vermicelli on the shellfish and put the scallops on the plate. Cover the lid and steam for about 5 minutes, take it out and pour a little bright oil.

1. Look at the raw materials first: clean both sides of scallop with a brush, soak the vermicelli in cold water 1 hour in advance and cut it off. One side of scallop is flat and the other side is convex. Put the flat side down for later use. 3. Close to the plane with a knife, cut off the connective muscle, open the scallop and take out the shellfish. Keep the convex shell, which is easy to be stuffed into vermicelli. 4. Remove the black bag and sundries and rinse with water. 5. Wash the mucus with clear water, put half of garlic in a pot and fry until golden brown, and mix with the other half of white garlic. 6. Mix garlic with vermicelli and add salt; Chicken essence; Stir the pepper evenly. 7. Spread the mixed garlic vermicelli on the vermicelli shell, and then code the shellfish. 8. Cook in an iron pan for 3-5 minutes, then brush with oil. 9. Cover the tape and cook for 5 minutes on medium heat. Then 10 turn off the heat, pour a little steamed fish and black soybean oil, sprinkle a little chopped pepper, and serve.

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.

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 you buy will have more sediment, so you should wash them carefully, especially the edges of some shellfish are not easy to clean, so be patient.

In fact, there is another simplest way to do this:

Wash fresh scallops from the outside with a toothbrush.

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. ).

Scallop with black bean sauce

Ingredients: a pile of fresh scallops, a handful of vermicelli, onion, ginger, soy sauce, cooking oil, hot sauce.

Practice: Prepare vermicelli first, cook it in boiling water and rinse it with cold water for later use. Wash scallops, shred onion and ginger, put some shredded onion and ginger on scallops, and steam them in a steamer. If there is no steamer, you can also steam it in other utensils. Wait until scallop meat turns white. Don't steam for too long, scallop meat will shrink. My experience is 5- 10 minutes. After filling the pot, I can spread vermicelli, which can be spread above or below scallops according to my preference. I like to spread it on it and eat it with scallops.

At the same time, put the oil in the pan, add the remaining onion ginger and a little spicy sauce until the fragrance comes out, add the soy sauce, I will add the scallop juice left over from steaming scallops, heat it to boiling, and pour it directly on the scallops.

Personal preference is to add vermicelli and combine scallops with different textures to stimulate different feelings during chewing. Try it, it's simple but rich, and it can compete with the restaurant's cooking! Soak the vermicelli until soft, then put it directly on the washed scallop, and then add the lobster sauce. You can add some salt (8 can be more) and steam it in a cage. Fire in three minutes. Turn off the fire for 2-3 minutes. Steamed scallops with black bean sauce will do.

Spicy scallop

There is another method, which I made at home last week. Wash scallops. Cage steaming (same as above). At the same time, take a small bowl, scoop two spoonfuls of yellow bell pepper and add chopped green onion. After the oil in the pot is heated, quickly pour the oil into the bowl. Then pour it on the steamed scallops. Haha, it becomes scallops with garlic and scallion oil. Actually, garlic should have been chopped a long time ago, but I think it's troublesome. In addition, I like to eat yellow bell pepper, which has garlic in it. So I'm lazy. Unexpectedly, it tastes surprisingly good.

Key points: be sure to brush the scallop shell carefully with a brush and remove the whisker-like scallop feet from the shell by hand. If you leave the shell feet on it, it is impossible to make delicious scallops.

Exercise:

1, separate the leaves and stems of coriander and chop the leaves;

2. Cut garlic into pieces;

3. Choose a deeper pot. First put scallops in, then put onions, and then put the stems of coriander;

4. Add minced garlic, and finally add 2 spoonfuls of pepper, lemon juice, white wine and butter;

5. Cover the pot and cook over medium heat;

6. Shake the pot frequently;

7. When the shell of the scallop is opened, take out all the scallops, add 2 spoonfuls of butter to the soup and boil it;

8. Put the scallops back into the pot and sprinkle with chopped parsley leaves evenly.

Changing the previous practice of scallops, fresh scallop meat was cut into filaments and stewed with wild mushrooms and shredded green peppers, which made the taste more fresh and sweet.

[Ingredients/Seasoning] Scallop 8 garlic barbecue sauce 1/3 cups.

[production process]

(1) Scallops are washed, drained and discharged into a baking tray;

(2) Add barbecue sauce garlic to scallops, each with 1/2 tablespoons, and make 8 slices in turn;

(3) Preheat the oven to 200℃, add scallops, bake for about 20 minutes, take them out when cooked, and serve them in plates;

(In addition, shrimp, cuttlefish, vegetables, etc. You can put it in scallops at the same time and bake it with sauce, or you can take out the roasted scallops and fry them with other seafood into assorted condiments and pour them on rice.

Other auxiliary materials such as garlic, vanilla butter white sauce, milk cheese, pepper, etc. It's also very tasty! Here are some special seasonings for roasted scallops:

1 Garlic seasoning: minced garlic, chopped green onion, minced coriander, soy sauce, sugar and sesame oil.

Practice: Pour minced garlic, soy sauce, sugar, sesame oil and water into a bowl, mix well, pour into a medium pot, boil for 6 minutes, and make garlic juice;

2 Soy sauce: 5g of butter, 5g of salt, 3g of sugar10g, 3g of soy sauce, 5g of stock (fresh scallops will have a natural sweetness, so it is best to keep the sauce simple, otherwise it will cover up the original flavor of the ingredients. Add soy sauce properly and add a little soy sauce to seafood. )

3 Pepper seasoning: 5g of pepper, appropriate amount of ginger slices, 2 tbsps of garlic (30g), red pepper 1 tbsps (5g), yellow rice wine 1 tbsps (15ml), soy sauce 1 tbsps (15ml), soy sauce/soy sauce/soy sauce/soy sauce/soy sauce/soy sauce/soy sauce.

Heat the oil on medium-low heat, saute ginger slices, then add yellow wine, soy sauce and soy sauce, stir and cook. Turn off the fire and take out the ginger slices. The soup in the pot is sauce.

Stir-fry pepper, garlic and red pepper in oil, and spread the oil evenly on each scallop with a spoon. (Tip: Red peppers are mainly used to make scallops more beautiful. Don't use too much, or it will affect the original flavor of seafood itself. Put more garlic, it's delicious. )

Vanilla butter white sauce

Preparation: Preheat the oven to 220 degrees.

Material: 6 scallops (medium size)

Butter 10g, garlic 15g, cheese 20g, salt 1 tsp (about 4g), white pepper12 tsp, brandy (or white wine) 2 tsp (10ml).

Exercise:

1, Scallop cracked the shell with a knife, cut it with a knife along the joint between one side of the scallop column (that is, the round white meat in the center) and the scallop shell, shelled it, took out the scallop viscera, washed it with clear water and dried it for later use; You can also ask the comrades who buy scallops to do it for you. )

2. Marinate scallops with a little salt, pepper and brandy 10 minute;

3. Press garlic into mashed garlic with a garlic press, and heat it with butter in a microwave oven for about 1.5 minutes, so that the butter melts and the garlic explodes;

4. Add salt and pepper to the garlic juice to taste, and evenly spread the garlic juice on the scallops;

5. Cut the cheese into shreds and spread it evenly on the scallops (the amount of cheese depends entirely on your own preferences);

6. Preheat the oven to 220 degrees, add scallops and bake for about 13 minutes until the cheese changes color.

ps:

1, if there is no brandy, you can use white wine instead of cooking wine.

2, the shell itself is delicious, it is best not to put monosodium glutamate and the like when cooking, so as not to destroy the natural flavor, and don't put more salt.

Because the garlic of this dish needs to be very delicate, it is better to use a garlic press.

Cheese can be selected according to your own taste.

5, butter melts in the pot, fried garlic is also ok. If it is convenient, use the microwave oven.

6. The oven temperature of each house is different, so pay attention to the heat.

Roasted scallops in coconut city

Scallop, red bell pepper, yellow bell pepper, green onion, onion, nine-story tower, garlic paste, lemon juice, butter.

Salt and pepper.

manufacturing method

(1) Scallops are pickled with lemon juice, garlic paste, salt and pepper.

(2) First, chop red bell pepper, yellow bell pepper, onion, basil and shallot, sprinkle them evenly on scallops, and then add butter.

(3) Bake the scallops in the oven, take them out and put them on a plate.

Steamed scallops with mushroom sauce

Ingredients: 2 scallops, 2 tablespoons mushroom sauce, a little onion and ginger.

Exercise:

1. Wash scallop and drop 1 drop yellow wine;

2. Cover scallops with a spoonful of Sichuan spicy Hunan mushroom sauce and sprinkle with onion, ginger and garlic;

3. Boil the steamer until the water boils, add scallops and steam for 5 minutes.

Flammulina velutipes with scallops

Raw materials:

Scallop, garlic, small green pepper, Flammulina velutipes, salt, Chili oil, etc.

Exercise:

1. Wash scallops and steam directly in the pot. Remove the roots of Flammulina velutipes, wash them for later use, and cut small green peppers into sections.

2. Shell the steamed scallops and peel off the meat.

3. Boil the water in the pot, add a spoonful of salt, cook the Flammulina velutipes in the pot, and then remove it for rapid cooling.

4. Mix two cloves of garlic paste, Flammulina velutipes, scallops, green peppers, garlic paste, Chili oil, salt and a few drops of sesame oil.

Roasted shrimp scallop

1. Wash the scallops and shrimps, open the shrimp back and cut the scallops from the shell.

2. Mash garlic into garlic paste and mix it with sea salt and olive oil to make seasoning oil. You can also add butter, as you like. )

3. Preheat the oven to 175 degrees Celsius.

4. Add shrimp and scallops and bake for about 15 minutes.

5. Finally, sprinkle with fresh coriander.

Steamed scallops with garlic and vermicelli

Ingredients: scallops, vermicelli, garlic paste, appropriate amount of oil, steamed fish and black soybean oil, cooking wine, diced pepper and appropriate amount of oil.

Exercise: First, prepare:

1. Soak a handful of vermicelli in warm water until soft.

2, garlic cloves with garlic into garlic paste.

3. Then add a proper amount of oil consumption, steamed fish, soy sauce and cooking wine to the garlic bowl, and stir evenly for later use (this can be randomly allocated according to personal preference).

Second, clean scallops:

1. Wash both sides of scallop under running water with a small brush.

Don't buy scallops with big mouths, they will become warped. Pay attention to the micro-opening: don't let it accidentally pinch your hand.

2. Boil the washed scallops in boiling water for 2-3 minutes, and turn off the heat after the scallops are fully opened.

3. Then take it out and rinse it with cold water.

4. Brush the inside and outside of the shell with a small brush, and then drag the sandbags and skirts around scallop meat.

5. Scratch scallop meat with a knife. It's delicious (I bought big scallops, so don't scratch the small ones).

6. Wash scallops with shells for use (one piece).

Third, steamed scallops:

1, orderly surround the soaked vermicelli in scallop meat.

2. Then pour in the mashed garlic.

3. Finally, boil the water and steam it in a steamer for 2-3 minutes, depending on the taste of garlic paste.

4. Delicious. Finally, prepare some mashed garlic or diced peppers, pour a proper amount of oil into the pot, heat, add mashed garlic, and saute on scallops.

Steamed scallops with soy sauce

Materials:

Scallop, lobster sauce, vermicelli, garlic, salt, white pepper, cooking wine, shredded onion, shredded red pepper, oil.

Exercise:

1. Cut scallops in half, remove internal organs (seafood sellers can do it), and soak vermicelli in hot water.

2. Wash and dry, then marinate with salt, cooking wine and white pepper.

3. Chop the lobster sauce and put it on the garlic scallop meat. Every scallop meat has some fans around him.

4. Steam on high fire for 5 or 6 minutes.

5. Take it out and put it on a plate. Put shredded onion and shredded red pepper on the scallop meat, put some oil in the wok, heat it and pour it on the scallops.

Scallop with vermicelli

Raw materials:

10 scallop, 30G vermicelli, a little pepper, 3 slices of ginger, 2 tablespoons of garlic, an appropriate amount of red green pepper, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, and an appropriate amount of oil.

Exercise:

1. Wash scallops, separate shells, and soak vermicelli in warm water until soft.

2. Heat medium and small oil, saute ginger slices, then pour in cooking wine, soy sauce and soy sauce, skim the oil from ginger slices and leave soup.

3. Put the vermicelli under the shellfish one by one, put it in a pot, pour the sauce on it, and steam for 5 minutes on low heat.

4. Heat wok oil, saute garlic, chopped red green pepper and pepper, and then sprinkle evenly on each steamed scallop. appropriate

The general population can eat it. People with high cholesterol and hyperlipidemia, and people with goiter, bronchitis, stomach diseases, etc. can also be used. Rich in protein, omega-3 fatty acids, B vitamins, magnesium and potassium, low in calories and free of saturated fat. Eating scallops regularly helps prevent heart disease, stroke and Alzheimer's disease. People who lose weight should eat properly.

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Patients with chronic diseases should be careful to eat, shellfish is cold, and those with spleen and stomach deficiency should not eat more.

Don't eat any food related to scallops at the same time!

Scallop is a kind of seafood, which is cold in nature. It is safer to eat oranges and scallops every two hours ~-

1, eat seafood, don't eat food with too much tannic acid, it will cause diarrhea, including oranges, persimmons, tea and so on.

2, eat seafood and eat less foods with high VC, which will be poisoned, including fruits and VC tablets.

Shellfish itself is delicious, so don't add monosodium glutamate or more salt when cooking, so as to avoid the loss of umami flavor, and the mud sausage in shellfish is not suitable for eating.

Fresh shellfish have normal color, no odor, smooth feel and good elasticity; The color of stale shellfish is reduced or dull, sour, sticky to the touch and poor in elasticity. Fresh scallops are yellowish brown or light yellowish brown, shiny and elastic; The stale red shellfish is grayish yellow or light green, dull and inelastic. Don't eat undercooked shellfish to avoid diseases such as hepatitis. The edible parts of scallop are the inner shell muscle and gonad. The big inner shell muscle is white and delicious. The flesh of the gonad is slightly flaky. When the gonads are mature in late spring, the gonads of female scallops turn beautiful red and those of male scallops turn milky white.

Frozen scallops must be cooked before thawing. Frozen scallop meat should be compact, moist and shiny. The cooking time of scallops should not be too long (usually 3-4 minutes), otherwise it will harden, dry and lose its umami flavor. When scallops are thawed, they can be put into boiled milk (which has been removed from the stove) or put into the freezer to thaw.