<h1 class="pgc-h-arrow-right" > scallops directly on the pot steaming is wrong, teach you the correct way, scallop meat tender without fishy taste, do not retract</h1>
Relying on the mountains to eat the mountains, relying on the sea to eat the sea. The place where our family lives is at the seaside, a street out is the seafood market, don't look at the fishing season, but there are many types of seafood in the seafood market. Although the price of some marine fish and crabs is more expensive, the price of those scallop shellfish is particularly cheap, 10 yuan and 3 pounds, our family of four, spend 20 yuan can eat addiction.
There are many ways to eat scallops, but for this kind of fresh small seafood, the best way to eat is steaming, the maximum taste of umami, the nutrients contained will not be lost. Steamed scallops are not only delicious, its method is also very simple, fresh scallops can be processed clean and steamed, and then mix some dipping sauce, dip and eat it.
Many people in the steaming scallops, directly put the scallops in the pot to steam, in fact, this practice is wrong, so that the steamed scallop meat is old and hard, fishy smell is heavy, it can be said that it is not delicious at all. Today, I will share with you the correct and delicious way to steam scallops, friends who like steamed seafood must not miss it. Scallops directly on the pot steaming is wrong, teach you the correct way, scallop meat tender without fishy taste, do not retract.
【Steamed scallops】
Ingredients required: scallops, green onion, ginger, millet pepper, white wine, vinegar, salt, soy sauce, water
Step 1: Put the scallops in clean water, brush the surface with a brush, and then soak in clean water.
Step 2: After soaking for a period of time, fish out the scallops and rinse again, control the water and set aside.
Step 3: Peel the green onion and wash and cut into sections, peel the ginger and wash and slice it, then cut the other part of the ginger, wash the millet pepper and cut it into small circles.
Step 4: Prepare a clean bowl, add minced ginger and millet pepper, pour in vinegar, soy sauce and salt, and stir well to form a dipping sauce.
Step 5: Add cold water to the pot, add shallots, ginger slices, pour in an appropriate amount of white wine, bring to a boil over high heat, and put the scallops into the steamer basket.
Step 5: After boiling again, continue to steam for about 3-5 minutes, turn off the heat and simmer for about 1-3 minutes, the scallops are open, and you can take out the dipping food.
Cooking Tips:
1. Soak the scallops in water, which will soak some of the sediment and make the scallops cleaner.
2, scallops must not be steamed directly on the pot, remember to add water, put more onions, ginger and white wine, so that you can remove the fishy taste and cold of scallops.
3, scallops do not steam too long time, 3-5 minutes almost, continue to simmer for a few minutes, scallops will open, this time the scallop meat is the most tender, if the steaming time is too long, but let the scallop meat become old and woody.