Scallops are shellfish mollusks, which have high nutritional value and delicious taste, and are listed as the three treasures in seafood with sea cucumbers and abalone. There are many nutrients in scallops that can help people improve the activity of brain cells and enhance memory, while also inhibiting skin aging and preventing pigmentation. It is a kind of food suitable for all ages, and it can also bring many health benefits, so how should it be chosen?
<h1 class="pgc-h-decimal" data-index="01" > fresh ready-to-eat scallops</h1>
Freshly wrapped quick-frozen scallop meat is now replenished, and the meat is fat with yellow, each one is freshly processed, hand-wrapped, carefully selected, so the taste is q bomb, delicious taste. Each one is fished in the field, so it is delicious, fresh and fat. Spot processing, quick-frozen fresh, placed in the refrigerator refrigerated natural thawing, taste better.
<h1 class="pgc-h-decimal" data-index="02" > three meals of garlic vermicelli scallops</h1>
After layers of screening, the pure seafood is retained. Scallops grow in cold seas, so the shell is bright, large and fat, full of particles, and can be seen. It works perfectly with the vermicelli garlic to create a delicious dish. There is no need to tediously mix and match, just wait a few moments, and you can enjoy the delicious taste.
<h1 class="pgc-h-decimal" data-index="03" > Dalian live red shell</h1>
The cold waters in the north have a unique advantage, resulting in a long growth cycle of the little red shellfish, so the accumulation of more nutrients and more delicate flesh. The size is larger, and the size is more uniform, the meat is fat, each one is carefully selected by hand, the shell is thin, the fat meat is full, tender and juicy.
<h1 class="pgc-h-decimal" data-index="04" > fresh frozen scallops</h1>
Long Island scallops are known for their thick flesh, especially when it comes to the season, scallop yellow accounts for 2/3 of scallops. It's the season, so the fat queens are fishing with scallops. So the size is full and round, thick and delicious, delicate and dripping, the flesh is delicious, and the color is pleasing to the eye. Going to sea every day ensures the freshness of the scallops.
<h1 class="pgc-h-decimal" data-index="05" > selling fish lang fresh red scallops</h1>
Freshly caught in the cold-water waters from Qingdao, frozen quickly and locked in deliciousness. Male and female mixed, you can enjoy two different delicacies. The flesh is tender and sweet in the mouth. After layers of wrapping, it is only to firmly lock in the freshness and provide consumers with a better taste.
<h1 class="pgc-h-decimal" data-index="06" > baicao flavored Ezo scallops</h1>
There are many varieties of scallops, nearly 400 kinds, of which Ezo scallops are highly respected by consumers because of their large size, fresh taste and long growth cycle. The Ezo scallops selected for the herb flavor are large and tender and full of flesh, delicious and tender. No need to thaw, just five minutes to enjoy, eat as much as you want, no need to wait.
<h1 class="pgc-h-decimal" data-index="07" > scallop practice</h1>
My approach is:
1. Longkou vermicelli: Boil the vermicelli in boiling water, cook it quickly in 2 minutes, and watch the vermicelli become transparent and soft.
2. Minced garlic: It is very troublesome to cut yourself, I use Lee Kum Kee's minced garlic.
3. Wash the scallop shells, put the vermicelli before the scallops, and finally drizzle with minced garlic, boil in water and steam for 480 seconds!
4. Mix the sauce: Put soy sauce + 2 teaspoons of sugar in the microwave for 30 seconds, take it out and adjust it, make sure the sugar melts, and then drizzle on top of the scallops.
5. Heat the oil in the pan: Put the green onions in the oil, and when the green onions begin to scent, you can pour the oil on the scallops.
6. Eat!