Grade S scallops

Specifications: Japanese Grade S scallops
Origin: Hokkaido, Japan
Ingredients: scallops, salt
Features: Scallops, also known as conpoy, have been regarded as one of the "eight treasures of the sea" since the Qing Dynasty. They have a sweet and savory flavor, are neutral in nature, and are suitable for general consumption. They are rich in protein, fragrant and sweet, and are a good helper to enhance the freshness of dishes. Scallops are divided into different grades, and the larger the scallops, the higher the nutritional value.

Health benefits: They have 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 refreshing conpoy loofah soup for summer heat relief, the nourishing chicken soup for winter warmth, the home-cooked conpoy egg white fried rice or the conpoy white porridge, scallops are 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 cooking 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 and they are ready to use.

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.