Japanese Big Scallop

Specification: Large Japanese Scallops

Origin: Hokkaido, Japan

Ingredients: Scallops, Salt

Features: The scallop pieces are suitable for daily home consumption, affordable, and convenient to use. The taste is the same as that of whole scallops, fresh, sweet, and delicious. It is neutral in nature and can be consumed by the general public. It is rich in protein and full of nutrition.

Nutritional Value: It has the therapeutic effect of nourishing yin and kidney, strengthening the spleen and regulating the middle. Regular consumption can help improve physical fitness.

Recommended Dishes: Whether it’s making New Year’s pastries, daily seasoning, steaming eggs, or even cooking “flavored rice” in a rice cooker, scallop pieces can enhance the flavor.

Cooking Method: First, rinse with clean water, then soak the dried scallops in clean water for about 2 hours. Take out the scallops and put them in a bowl, use another container to hold the water used to soak the dried scallops. Add ginger juice and cooking wine to the bowl with the scallops, then pour in the water used to soak the dried scallops. The water level should be above the surface, then soak for another 2 hours. At the same time, soak the garlic in water for half an hour, peel it, and fry it in oil until fragrant. Take out the garlic, place it on the scallops, then add water, cover and steam for half an hour. Finally, drain the scallops before using.

Suitable For: Suitable for general consumption.