Japanese Grade M Scallop

Specification:
Origin: Hokkaido, Japan
Ingredients: scallop, salt
Features: Scallop, also known as conpoy. It has been regarded as one of the "eight treasures of the sea" since the Qing Dynasty. It has a sweet taste, neutral nature, and is suitable for general consumption. It contains rich protein, and has a fragrant and sweet aftertaste. It is a good helper to enhance the freshness of dishes. Scallops are divided into different grades, and the larger the scallop, the higher the nutritional value.

Health benefits: It has the effects of nourishing yin and kidney, strengthening spleen and regulating middle. Regular consumption can also help nourish and strengthen the body.

Recommended dishes: Whether it is the conpoy loofah soup that cools and relieves heat in summer, the chicken stew that warms the body in winter, the home-cooked conpoy egg white fried rice or the conpoy white porridge, scallop is an indispensable ingredient.

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

Suitable for: Suitable for general consumption.

Storage method: Store in a ventilated and cool place. If you need to use it for a longer time, seal it and store it in a refrigerator at 0-8°C.