How to cook scallops

Scallop meat is one of the most common ingredients on people’s tables. It is nutritious, tastes delicious, and is suitable for people of all ages. It can be said that many people in real life like to eat scallop meat. But we know that the delicious taste of food lies in cooking. Different cooking methods will definitely produce different tastes. For example, boiling scallop meat is a relatively healthy method, so how to do it specifically?

How to Cook Scallops

Cooking scallops:

1. Ingredients: 1000 grams of scallops, 50 grams of shredded ginger, 30 grams of aged vinegar, 30 grams of light soy sauce, and 15 grams of mustard oil.

2. Mix shredded ginger, aged vinegar, light soy sauce and mustard oil and set aside as dipping sauce.

3. Put the rinsed scallops into the Lock&Lock cookplus thick-bottomed pot, do not add water or other seasonings.

4. Cover the pot and steam over medium heat until steam starts to come out from the edge of the pot.

5. Turn to low heat and simmer for 5 minutes. This is because the Lock&Lock cookplus thick-bottomed pot heats up quickly and seals well. The high-temperature and high-pressure steam in the pot quickly cooks the scallop meat without causing the meat to shrink. Therefore, it can be cooked without water, and delicious scallops can be steamed without a drop of water.

6. Dip it in the prepared ginger juice and you can eat it. This sauce can not only adjust the taste but also disinfect and sterilize.

When cooking scallops, make sure they are cooked thoroughly, otherwise microorganisms and bacteria will enter the body. But don't cook it for too long, otherwise the scallop meat will become tough.

Scallop is a synonym for bivalve mollusks of the genus Scallop, of which there are more than 400 species. The more than 60 species of this family are one of the important marine fishery resources around the world. The shell, meat and pearl layer have extremely high utilization value. Many scallops are eaten as a delicacy. Scallops with brightly colored, radiating patterns are popular among collectors, and the patterns are adopted as motifs in works of art. Scallops are a family of Pterocera in the class Bivalvia. They are widely distributed in the world's oceans, with the richest species in tropical seas. About 45 species have been discovered in China, among which the northern Chlamys farreri, the southern Chlamys farreri and the long-ribbed sun and moon clams are important economic species. Scallop, also known as sea fan, has delicious meat and rich nutrition. Its adductor muscle is dried to become "dried scallop", which is listed as one of the eight delicacies.

Scallops are a cheap and delicious seafood. The plump and sweet shellfish meat has an irreplaceable taste. Scallops are very nutritious and are a marine shellfish that is high in protein and low in fat. In fact, the best way to preserve the fresh and tender texture and original flavor of scallops is to cook them directly in the pot without using a drop of water. Have you ever tried this method? There is no doubt that the pot will dry out and the scallops will not be cooked. The principle is very simple: through the quick heating and good sealing characteristics of the thick-bottomed pot, the moisture retained in the scallop shells is enough to form high-pressure and high-temperature gas, thereby quickly cooking the scallop meat. Scallops steamed without a drop of water have a purer taste, without losing moisture, and the meat is particularly plump and delicious.

In real life, scallops are a popular ingredient on many family tables, and I believe many people have eaten scallops. If you still don’t know how to cook scallops, after reading this article, you may have memorized the recipe by heart. So what are you waiting for? Go to the supermarket and buy some scallops and try cooking them at home!