How to wash the scallops cleanest? Scallop cleaning method
As one of the seafood delicacies, scallops have been loved by people for their fresh taste and delicious taste, making them an indispensable dish on the table. However, many people who are exposed to cooking do not know how to deal with scallops. The following 360 common sense teaches everyone how to handle scallops and cleaning methods.
Scallop cleaning method
1. To buy fresh scallops, rinse the shells with clean water.
2, with a knife, recommended Western meal knife. Put the knife into the shell, open the shell to two, and at the same time cut the shellfish inside. At this point you will see shellfish on both sides of the shellfish.
3, knife again, close to the bottom of the shell, the shellfish completely removed out. This step knife must be close to the bottom of the shell in order to remove the complete shellfish.
4. Separate the shellfish from the shells. We first clean up the shellfish and use a knife to remove the viscera of the shellfish, which is what looks dark. Then place the whole shellfish in a large bowl. Add a little bit of salt, soak in salt water for two or three minutes, and rotate the shellfish clockwise with chopsticks. The purpose is to sink the surface of the shellfish into the bottom of the bowl.
5, the shellfish fish out, just large bowl of water drained, put the right amount of raw flour in the bowl, then put the shellfish into the bowl, gently wash the shellfish by hand. Doing this with the raw meal will completely remove the residual sediment from the shellfish. Finally, wash it again with clean water and process the shellfish.
6, if you do garlic fans or steamed scallops oyster sauce, we also need shells to do the bottom, then we can use fine brush or toothbrush, and then the shell on the sand thoroughly brush off.
7. In this way, the scallops are clean and clean. If you want to eat what you want to eat, there will never be muddy sand.
The scallops on the market are generally sold, while the larger ones are slightly more expensive, and most of the scallops cost about 4 yuan/a. The scallops are probably not very sub-species, but some places will sell a "scallop king", the price is more expensive than ordinary scallops, meat is also a lot of hypertrophy, taste better. Select scallops must be selected to live, it is best to find a little clean, so that in the subsequent processing will be more convenient.
Live scallop purchase
First, choose a scallop shell with a uniform and glossy shell and uniform size. You can't choose too small, otherwise it will be of little value due to less meat. Then, if the shell is open, the live scallop will be closed by the external force. After opening, it cannot be closed because it is a dead scallop.
Chilled scallop selection
When chilled scallops are purchased, the first step is to see if their appearance is white. Then, after seeing the thawing, the yield of pure scallop meat, the size and uniformity of the granules, and whether or not the crushed scallops are plentiful and freshness can be determined. The general product yield is about 70%, and it is a qualified product with good whiteness, large particles and fullness, high freshness, no crumb, or chilled scallops with no more than 10 crumbs per 500 grams.
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