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Introduction: When steaming scallops, remember not to add water to steam, seaside people teach you the correct method, fresh and delicious is not fishy!
Autumn is the season of harvest. In the market, there are not only a lot of fresh fruits and vegetables, but also a variety of seafood is also particularly fat. When it comes to seafood, many people's first impressions will be that seafood is expensive. In fact, not all seafood is particularly expensive. Among the many seafood, there is a kind of seafood, which is not only nutritious and delicious, but also particularly cheap, and this seafood is scallops.
Scallops are a kind of seafood that many people love to eat, and its meat is tender and delicious. Scallops are also a health food with high nutritional value, rich in protein and vitamins, as well as trace elements such as calcium, phosphorus, zinc and a variety of minerals. Autumn scallops are particularly fat and cheap. In coastal cities, fresh scallops generally sell for 10 yuan and 3 catties.
Today I learned that steamed scallops must not be steamed, learn this trick, the meat is tender and not fishy! The most delicious thing to do with scallops is steaming. Steaming scallops seems simple, but in fact, it is also skillful. Today, the kitchen lady will share with you the practice of steaming scallops by seaside people! Let's take a look!
【Steamed scallops】
Ingredients: scallops, ginger.
The specific steps are as follows:
Step 1: Buy home scallops, rinse them with running water, and then use a clean brush to brush the shell of the scallops clean. Some people say that eating scallops only eats meat, and does not eat shells, there is no need to brush shells. In fact, this understanding is wrong. Because on the shell of the scallop, there is not only a lot of dirty things, but also there may be parasites. Therefore, when you eat scallops, it is best to brush them clean.
Step 2: Put the brushed shells into a basin, prepare a piece of ginger, cut into ginger slices and set aside.
Step 3: Take a pan or wok, spread a layer of ginger slices on the bottom of the pot, put the scallops into the pot one by one, after all the scallops are put into the pot, and then put a layer of ginger slices, the purpose of adding ginger slices is to drive the scallops away from the cold. When steaming scallops, do not add water, directly cover the lid and turn on the high heat to steam.
Step 4: After steaming on high heat for 3 minutes, open the lid of the pot, after the scallops are all opened, the scallops are steamed and ready to come out of the pot. After removing all the scallops, we can see that a lot of water is steamed out of the pot, and you may ask, isn't there no water added? Why is there so much water in the pot?
In fact, it is very simple to answer this question. The water steamed out of the pot is actually the water hidden in the scallops. Therefore, when we steam scallops, we do not need to add a drop of water, nor do we have to worry about steaming dry pots, the scallops steamed by this method are not only tender and delicious, but also the nutrition is not lost.
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This article was originally created by Xiu Kitchen Lady, and plagiarism must be investigated! Welcome to follow and take you along with long knowledge!