How to cook scallops

Scallop meat is a delicious and nutritious ingredient. Moreover, the price is reasonable. It should be said that in today's increasingly wealthy world, more and more people in real life are eligible to enjoy the delicious scallop meat. There are many things to pay attention to when eating scallop meat. For example, different cleaning methods and cooking methods will result in different tastes of scallop meat. So how do you cook scallop meat deliciously? Let us take a brief look at it below.

How to clean scallop meat

When cleaning scallop meat, you must first remove the internal organs of the scallop meat, that is, the black stuff on the scallop meat, then stir the scallop meat in water to stir out the mud and sand in the scallop meat, and finally scrub the scallop meat thoroughly.

There are actually many ways to cook scallop meat. The most common ones are fried scallop meat with vermicelli, cold scallop meat, and spicy stir-fried scallop meat. Here is how to make spicy stir-fried scallop meat.

Prepare minced garlic and chili peppers. Heat the oil in a pan and stir-fry the minced garlic and chili peppers first. Then add the scallop meat and stir-fry together. Add some oyster sauce to enhance the flavor. When it is almost done, you can serve it on a plate.

What are the methods of cooking scallop meat?

Steamed Vermicelli with Scallops and Garlic Oyster Sauce

Ingredients: scallops, vermicelli, minced garlic, minced ginger, oyster sauce, chicken essence, sesame oil, light soy sauce, and wolfberries.

practice:

1. Shell the scallops and clean them. Soak the vermicelli in water, drain and place on a plate.

2. Prepare the sauce with minced ginger, minced garlic, chicken essence, oyster sauce, light soy sauce and sesame oil.

3. Spread the scallop meat flat on the vermicelli, pour the prepared sauce evenly on the surface of the scallop meat, sprinkle with wolfberry, steam it in a pot, boil the water for eight minutes, sprinkle with chopped green onions when it comes out of the pot and you can start eating.

Steamed Scallops with Minced Pork and Vermicelli

Ingredients: scallops, lean meat, vermicelli, green onions, ginger, garlic, red pepper, peanut oil, salt, pepper, coriander, black bean oil, and cornstarch.

practice:

1. Chop the lean meat into puree, add salt, MSG and cornstarch, mix well and set aside to absorb the flavor.

2. Wash the scallops and set aside. Chop the ginger, garlic, red pepper, green onion and coriander.

3. Boil the vermicelli, drain and set aside to cool.

4. Heat the pan, add oil, chopped garlic and ginger, stir-fry, add scallion and red pepper, stir-fry evenly, pour in a small amount of fermented black bean oil, stir-fry evenly and serve.

5. Place the scallops on a large round plate, open the scallop meat one by one, stuff them with vermicelli, and then top them with minced meat.

6. Steam on high heat for 5 minutes, then turn down the heat. Add chopped green onion and ginger one by one, then steam on high heat for another 2 minutes and turn off the heat.

7. Open the lid and add green onions and coriander one by one, then cover the lid for another minute. The seafood dish of minced meat, vermicelli and scallops is ready to be served.

Scallop and pork dumpling soup

Ingredients: clam meat, scallop meat, shrimp, eggs, cabbage leaves, flour, ginger, pepper, salt, and sesame oil in appropriate amounts.

practice:

1. Soak the kelp and set aside, cut the ginger into slightly thicker strips, tear the cabbage leaves into small florets, and cut the rhizome into small pieces.

2. Beat the eggs and add appropriate amount of white pepper powder and mix well for later use.

3. Add appropriate amount of oil to a hot pan, pour in the eggs and let the egg liquid form a uniform, round, thin egg skin. Let the egg skin cool slightly, roll it up and cut it into shreds for later use.

4. Add appropriate amount of cooking wine, scallops, clams and shrimps into boiling water and blanch them. Use scissors to cut the soaked kelp into small pieces for later use.

5. In another pot, add shredded ginger and stir-fry until fragrant. Add all the seafood and stir-fry briefly before removing from the pot. Bring water to a boil and add the cabbage. After the water boils again, add the seafood and shredded eggs.

6. Rub the flour into lumps, pour the lumps into the pot and stir thoroughly with chopsticks. After boiling, add salt and serve. Add white pepper and sesame oil for seasoning before drinking.

How to choose scallop meat?

1. Fresh scallop meat has normal color and luster, no peculiar smell, feels smooth to the touch and has good elasticity; while stale scallop meat has faded color or is dull, has a sour taste, feels sticky and has poor elasticity.

2. The meat in fresh scallops is protruding, while the muscles in stale scallops are retracted toward the center;

3. The shells of fresh scallops will open and close, while those of dead scallops will not.