Scallopsare a relatively expensiveingredientwith extremely high nutritional value, high price. Previously, scallops were mainly wild-caught. In the 1980s, artificial scallop farming began in the east, which meant that scallops were more readily available in households.

How to cook scallops: SteamedScallopsIngredients

8 scallops, green onions,

soy sauce,ginger,soy sauce, garlic.Instructions1. Wash and slice the scallops.

2. Place back in the shells, chop ginger and garlic into a paste, and mix with soy sauce.

3. Pour the prepared sauce over the scallops.

4. Bring water to a boil in a pot, place the scallops in and steam for 10 minutes.

5. Before serving, sprinkle with chopped green onions and drizzle with hot oil.

How to cook scallops: Glazed Scallops

Ingredients

Scallops,

fresh scallops,

sauce, garlic,sugar.Instructions1. Remove the fresh scallops, peel off the meat, and remove the internal organs.2. Wash the edges of the scallops and make shallow cuts in the meat.

3. Bring water to a boil, place the prepared scallops in and steam for 3 to 5 minutes.

4. Add a suitable amount of fresh scallop sauce, and mix with water and sugar.

5. Add a small amount of oil to the pot, sauté the garlic, and pour the prepared scallop sauce into the pot and bring to a boil. Add a cornstarch slurry to achieve the desired consistency.

6. Arrange the steamed scallops on a plate and drizzle with the prepared glaze.

How to cook scallops: Scallops with Rice

Ingredients

2 scallops, 3 green onions, 3 pieces of ginger,

rice,

sugar, old-style soy sauce, salt, oyster sauce, fish sauce,

cornstarch.Instructions1. Remove the scallop meat, wash it, and cut it into small pieces. Chop the green onions.2. Heat a small amount of oil in a pot, sauté the green onions and ginger.3. Add salt, oyster sauce, old-style soy sauce, sugar, fish sauce, and water. Stir-fry the scallop meat until cooked through.4. Add cornstarch slurry and transfer to a ceramic bowl. Serve over rice.

How to choose quality scallops

There are many types of scallops available on the market, and the prices of different types of scallops vary. Currently, many unscrupulous merchants are selling cheap dried clams as scallops to make a profit.

2. Quality scallops have a color of light yellow or light brown, fresh and shiny texture, while substandard scallops have a dark, brown-purple color, without shine, with dry, gray, and remaining meat, and a layer of gray-white substance on the surface of the body, and even black-green mold spots.

3. Quality scallops are oval-shaped, with complete bodies and uniform sizes, with sufficient dryness, and a thin layer of salt on the surface. Substandard scallops have incomplete bodies, uneven edges, and irregular shapes like "horse hooves".

4. Substandard scallops have thin, plump, and fresh meat, while quality scallops have thick, plump, and fresh meat.

How to select high-quality clams

There are many classifications of clams on the market, and the prices of different classifications of clams are also different. Currently, many unscrupulous merchants are using worthless dried clams to impersonate dried clams to make money.

2. The color of high-quality clams is yellowish or light brown, with fresh, glossy texture. Inferior clams are gray and brown, dull and without gloss, with dry, gray and rotten meat, and a layer of gray-white substance attached to the surface.

3. The shape of high-quality clams is oval, with complete body, uniform size, sufficient dryness, and a thin layer of salt on the surface. If the clams are red in the light, the quality is better. Inferior clams have incomplete bodies, uneven edges, and "horse hoof" shapes.

4. Good quality clams have thick, plump and fresh meat. Inferior clams have thin, dry and wet meat that does not collapse or swell.