Scallops of abalone XO sauceView [2109] Time :2016-05-25
Sandy 's Kitchen XO sauce with abalone contains a large number of imported Yuanbei, it is as "Bazhen" one. It is not only rich in protein, but also has the function of lowering blood pressure, nourishing yin effect.
Today the world Japan, China and Vietnam three production scallop, to Japanese scallop, quality is the highest, followed by China scallops, and finally Vietnam scallops. Japanese scallop, dry, cancellous visible cracks, fragrant flavor, golden color, inlet without slag, young fresh sweet, dry surface oil, which also belongs to an important basis for determining whether the quality of Japanese scallop. On the market, scallops are divided into five grades, with Yuanbei volume is larger, the higher the level, the higher the price of the corresponding. According to the investigation in 2009 the Council, the lowest level of Japanese scallop every grain price is about RMB 2, which also witnessed the scallop pity is expensive.
However, like scallop so noble ingredients, only after a lot of effort, it can into the dish, so the scallop, correct processing steps are very important.
The scallops with cold boiling water after cleaning, put in a small bowl with cold boiling water soak for about 20 minutes until soft.
The scallops into the rice cooker or steamer to steam for about 15 minutes.
The steamed scallops, remove and drain water, then put the scallops along joint torn filaments can be slowly.
PS: soak scallops must use cold water, not because of greed fast and the use of hot water, soaked with cold water can scallops scent slowly out of the bubble, if the use of hot water, scallops fragrance will rapid loss.
Scallop, whether it is nutrition value, or is cooking process are extremely rare and strict, but it is precisely it rare more highlight the value of it is seldom, indeed the world precious ingredients.
