Steamed Scallops

Name: Steamed Scallops
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g scallop; Some Rice vinegar; 1 piece ginger

by Yoha Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Scallops are a relatively common type of shellfish. According to Qingdao’s way of eating, they are steamed and served in a pot.
As long as a little ginger, rice vinegar, or nothing is needed, the taste is delicious. Sit together as a family. You and me one by one. Have fun and pay attention to it. Make a plate of oyster sauce scallops and garlic scallops, and entertain guests. It is very face.

Ingredients

500g Scallop
Some Rice Vinegar
1 piece Ginger

Steamed Scallops

1. Small seafood must be eaten alive. Nowadays, you can rarely buy bad ones. If you are not sure, watch the scallop with its mouth open and move it. When you close the mouth, it’s alive. Just be careful not to pinch your hands.

2. Rinse the scallops under running water

3. Add water to the pot and put the scallops on the grate

4. Cold water pot

5. After the water boils, start counting from the heat from the side of the pot, about 5 minutes, the scallops will open, if you can’t grasp it, just open the lid and have a look.

6. Serve the steamed scallops directly on the plate, dipped in ginger and rice vinegar, and eat directly

7. To eat scallops, you don’t need to remove the sides and yellows of the scallops, just eat them directly without throwing anything away.

Tips:
Be sure to cook it in a cold water pot, steam it on a high fire, and grasp the time after boiling. As time goes by, the scallop meat will fall off and the meat will grow old.