Selection method of live scallops
1. Appearance: Choose scallops with consistent shell color and gloss.
2, the size: to be uniform in size, do not choose too small.
3, vitality: to see whether the shell is open, the live scallops will be closed by external forces, and after opening can not be closed for the dead scallops, do not choose.
How to pick chilled scallops
1. Appearance: Observe the yield of scallop meat, whether the size of the white particles and the degree of uniformity. Generally, the selection yield is about 70%, the color is white, the particles are large and full.
2, thawing: see whether there are more broken shells and freshness after thawing, in order to decide whether to choose. Chilled scallops with high freshness, no crumbles or no more than 10 crushed scallops per 500 g are qualified.
Scallops are delicious and nutritious, and the shell, meat and nacre have high utilization value, and are listed as the three treasures in seafood with sea cucumbers and abalone.
The dried products of the scallop pillar are called Yaozhu, also known as "dried scallops", which is a dry product made of shellfish pillars, which belongs to one of the "Eight Treasures of the Sea" and has the reputation of seafood quality.
How to eat scallops
Scallop meat is sweet and fragrant, and during the cooking process, any excess seasoning and salt is a violent act, and a little frying, steaming, stewing, and baking can taste its true taste.
In addition to the well-known garlic vermicelli scallops, there are also winter melon scallop soup, dry roasted scallops, vanilla fried scallops, cheese baked scallops, charcoal grilled scallops and so on.