Scallops of abalone XO sauceView [2242] Time :2016-05-25

Sandy 's Kitchen XO sauce with abalone contains a largλe number of imported Yuanbei, it is as "Bazhen" one. It is no♠t only rich in protein, but also has the function of lowering blood pre≤ssure, nourishing yin effect.

Today the world Japan, China and Vietnam three production sc☆allop, to Japanese scallop, quality is the highest,☆ followed by China scallops, and finally Vietnam scallops. Japanese sc₩allop, dry, cancellous visible cracks, fragrant flavor, golden color, inlet withou>t slag, young fresh sweet, dry surface oil, which also belon↕gs 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 i↑nvestigation in 2009 the Council, the lowest level of Japanese βscallop every grain price is about RMB 2, which also witnessed the scallop pity isλ expensive.

However, like scallop so noble ingredients, only after a lot of effor•t, 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 unβtil 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 filamγents 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 hΩot water, scallops fragrance will rapid loss.

Scallop, whether it is nutrition value, or is cooking process are extλremely rare and strict, but it is precisely it rare more highlight the value of it is seldom, indee±d the world precious ingredients.