​How long do you need to steam scallops

How long to steam the scallops, clean and cut the scallops, wash the shells and prepare them for use. Put the shells in a plate, wash the shellfish water in the mud, and put the shells in the shells. The soy sauce is made by mixing chopped garlic with balsamic vinegar, salt and MSG (according to personal taste) and pouring it over the meat. Steam in the drawer. Leave the pan on for 3 to 5 minutes. Let's try it. Please read the following methods and steps in detail to make it.

1. How long to steam scallops

Since scallops vary in size, the cooking time may vary slightly. Place the scallops in a steamer, pour water into the pot, cover and steam over medium heat until steam starts to form. Then switch to low heat and steam for 8-10 minutes. Smaller scallops require a shorter steaming time.

2. What are the consequences of eating uncooked scallops?

If scallops are not cooked, eating them may cause the human body to be infected with pathogenic bacteria or parasites in the scallops, which may cause gastrointestinal discomfort and, in severe cases, hepatitis. Uncooked scallops have a poor taste and the nutrients are not easily absorbed. They may also cause indigestion, nausea, diarrhea and abdominal pain.

3. Who should not eat scallops?

1. People who are allergic to scallops must not eat scallops, and it is best not to touch scallops to avoid causing allergic symptoms;

2. Scallops are cold in nature, so people with weak spleen and stomach are not recommended to eat them. Pregnant women, postpartum women and women who are menstruating should also eat scallops with caution.

4. How to choose scallops

1. Fresh scallop meat has normal color and luster, no peculiar smell, feels smooth to the touch and has good elasticity; while stale scallop meat has faded color or is dull, has a sour smell, feels sticky and has poor elasticity.

2. The meat in fresh scallops is protruding, while the muscles in stale scallops are retracted toward the center;

3. The shells of fresh scallops will open and close, while those of dead scallops will not.

In fact, there is a simple way to make garlic paste:

Wash the fresh scallops to remove dirt from the outside. You can use a toothbrush to do this. I personally think there is no sand in scallop meat! At least I have never eaten scallops with sand in them.

Put it in a steamer and steam it. Turn to low heat for two or three minutes. Remove the shell of one side of the steamed scallops, place them on a plate, evenly pour the minced garlic on them, and serve.

This minced garlic is fried in an iron pan. (Put a little oil in an iron pan, fry the minced garlic in the pan, add some chicken essence, salt and other seasonings, or choose not to. I usually fry a little red pepper first, then add the minced garlic)

Steamed Scallops

Ingredients: A bunch of fresh scallops, a handful of vermicelli, green onions, ginger, soy sauce, cooking oil, chili sauce

Method: Prepare the vermicelli first, cook it in boiling water, rinse it under cold water and set aside. Wash the scallops, cut the green onion and ginger into shreds, put some of the shredded green onion and ginger on the scallops, and steam them in a steamer. If you don’t have a steamer, you can use other utensils to steam it. Wait until the scallop meat turns white. Do not steam it for too long, as the scallop meat will shrink. In my experience, it takes 5-10 minutes. After putting the dish into the bowl, you can put the vermicelli on it, either on top or below the scallops according to your preference. I like to serve it on top with scallops.