Scallops of abalone XO sauceView [2613] 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 th×e function of lowering blood pressure, nourishing yin effect.
Today the world Japan, China and Vietnam three production sπcallop, to Japanese scallop, quality is the highest, followed by China scallo₹ps, and finally Vietnam scallops. Japanese scallop, dry, cancello↔us visible cracks, fragrant flavor, golden color, inlet without slag, yεoung fresh sweet, dry surface oil, which also belonεgs to an important basis for determining whether the quality of Japanese scallop. On↓ the market, scallops are divided into five grades, with Y←uanbei volume is larger, the higher the level, the higher the price of the corre¥sponding. 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 o✔f effort, it can into the dish, so the scallop, correct proσcessing steps are very important.
The scallops with cold boiling water after cleaning, put in a small bowl with cold boiling water so₽ak 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, soak₽ed with cold water can scallops scent slowly out of the bubble, if the use of hot water, scallδops fragrance will rapid loss.
Scallop, whether it is nutrition value, or is cooking process are extremely rare and st↕rict, but it is precisely it rare more highlight the value of it is s±eldom, indeed the world precious ingredients.
