Steamed scallops(chi bu gou de xiao hai xian qing zheng shan bei )

Steamed scallops

Introduction:

"In the golden autumn September seafood season, a large number of seafood are on the market. Scallops are a common kind of shellfish. According to Qingdao's eating method, after steaming, they can be served in a pot with just a little ginger, rice vinegar or nothing. The taste is delicious. The whole family can sit around and enjoy it one by one."

Production steps:

Step 1: small seafood must be eaten live, now very few can buy bad, if you can't grasp, see scallop open mouth, move it, close mouth is live, just be careful not to pinch hands;

Step 2: wash scallops under running water

Step 3: add water to the pan and place scallops on the grate

Step 4: cook in cold water

Step 5: when the water is boiling, the scallop will open its mouth in about 5 minutes. If you can't grasp it, just open the lid and have a look;

Step 6: steamed scallops directly on the plate, dip in ginger vinegar sauce, eat directly

Step 7: to eat scallops, you don't need to remove the scallop edge or yellow, that is to eat directly without throwing anything;

Materials required:

Live scallops: moderate

Rice vinegar: right amount

Ginger powder: appropriate amount

Note: be sure to boil with cold water and steam with high heat. Grasp the time after boiling. If the time is long, the scallop will fall down and the meat will get old.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: other

Chinese PinYin : Chi Bu Gou De Xiao Hai Xian Qing Zheng Shan Bei