After the beginning of autumn, the weather became cooler, the southern sea area also opened on August 1, seafood was successively transported to the north, the price of seafood in the seafood market was greatly reduced, and now people are rushing to buy the first fresh “crab” in autumn, but ignore this seafood, 10 yuan can buy 5 pounds, isn’t it very cheap! It is “scallops”, scallops, abalone, sea cucumbers are known as the 3 treasures in seafood, very nutritious, but the price of sea cucumber abalone is too expensive, many people are reluctant to eat, so now eat scallops to supplement nutrition, “sticking autumn fat” is very cost-effective! Take advantage of the cheap now, why not buy more and stock up, hot pot in winter, dumplings, and soup are delicious! The best way to preserve scallops is to steam them first and peel the meat out to make it easier to preserve! Today I will share with you the tips of steaming scallops and learn them.
Scallops are full of treasure, but many people do not like to eat because it is cheap, scallops are rich in protein, calcium, vitamins and other nutrients, not only has the effect of warming the stomach and strengthening the spleen, but also promotes blood circulation, brain nootropics, enhance immunity and other benefits, after the autumn, eating more scallops is a very good choice! But the seemingly simple steamed scallops many people are old as soon as they do it, some people add water, some people add salt, in fact, it is not right, when steaming scallops, do not add these 2 materials, this is fresh and tender, drooling out of the pot, fresh!
When buying scallops, be sure to buy fresh, non-smelling ones. Many people don’t know what kind of fat beauty? In fact, spring and autumn and winter scallops are the fattest, if you want to choose scallops by yourself, teach you 2 points, ensure that one picks one is accurate. 1: First of all, we look at the shell of the scallop, the more convex the shell, the fatter the meat of the scallop, this is the so-called “top cover fat”, the scallop meat fat has to break the shell out. Conversely, the flatter the shell, the less meat there is inside. 2: Then there is the weight, the same size scallops, the heavier the scallops, the fatter the meat, and the less light scallop meat.
The scallops bought back, we put them in clean water, add an appropriate amount of salt and stir well, so that we can help the scallops spit sand out and eat them without knocking their teeth. However, nowadays scallops have very little sand. Even if adding salt does not make the scallops spit sand, it can help spit out impurities and kill the bacteria of the shell. If there is enough time, we can use a brush to brush off impurities on the surface. We put the washed scallops into the steamer, or you can put them directly into the iron pot, add ginger slices and peppercorn skin to increase the flavor and remove fishy, cover the pot, directly ignite the fire, boil the water for 3 minutes, simmer for 1 minute The scallops are cooked.
After 3 minutes, we will see the scallops all smile, pinching the scallop meat with our hands is very elastic, gently shake the scallop meat and slip out, fresh and tender! One bite at a time is really too enjoyable. Many people say that the gills of scallop meat cannot be eaten to filter seawater, in fact, they will remove it if they don’t like it, and some people say that the stomach of scallops is black and black, and there are many undigested seaweeds in it, in fact, you can also remove it if you don’t like it. A black line in the middle of the scallop’s flesh is the intestine of the scallop, which can also be removed if you don’t like it. Living by the sea, we grew up with snacks, but there was nothing at all.
Although we did not add water steaming, but you will see a lot of steamed soup, although not a little salt, but taste a mouthful of soup salty just right, because scallops themselves contain a lot of water, if you add water will dilute the umami of scallops. Scallops themselves are seafood, with their own salt taste, if you add salt, the taste must be salty, the soup will be salty, and the taste will naturally not be delicious! Steamed scallop soup everyone must not waste, can make seafood soup, boil noodles, boil hot pot are very delicious, when steaming scallops, do not add these 2 ingredients, this is fresh and tender, out of the pot drooling, fresh!
Tips: 1: If you want to steam scallops fresh and tender, you must remember the time of steaming, 3 minutes and simmer for 1 minute, after a long time, the scallop meat will retract, become old and woody.
2: Do not add salt, do not add water. If we can’t finish eating scallop meat, we can soak the scallop meat in the original soup, put it in the refrigerator for preservation, and take it out when eating, it is as delicious as fresh. You can also take out the diced scallops and put them in the refrigerator for freezer storage, which is really convenient to eat and take! After the beginning of autumn, don’t be soft when you encounter this meat, delicious and nutritious, buy 10 pounds of steamed and steam it in the refrigerator at a time, eat and take it as you go, especially trouble-saving!
