Weihai dried scallops [Shandong Weihai specialty]

What is Weihai dried scallops? Authentic Shandong Weihai specialty: Weihai dried scallops

Content summary:Do you want to know what Weihai dried scallops are? This article is a detailed introduction to the special product of Weihai, Shandong Province - Weihai dried scallops. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Weihai dried scallops. The full text takes about 3 minutes to read, mainly including the basic introduction of Weihai dried scallops and their nutritional value? How to make Weihai dried scallops and identify their authenticity? Wait

Basic introduction of Weihai dried scallops

Weihai dried scallops have excellent quality, with intact particles, uniform size, light yellow color with a slight luster. The meat is tender and delicious, with extremely high economic value. Its taste, color, and shape are comparable to sea cucumber and abalone. The Weihai sea area is wide and rich in algae and trace elements, which makes the growing Weihai dried scallops contain a large amount of rich and diverse amino acids. At the same time, it also contains abundant nucleic acids and minerals such as calcium and zinc

Method of making Weihai dried scallops

(1) Hair raising: Cut off the muscles and flesh on the outer skin edge of the dried scallops and cook them for consumption, leaving behind cylindrical dried scallops. Rinse with cold water to remove sand and mold

(2) Put the washed dried scallops into a bowl, add wine, scallions, and an appropriate amount of water, steam in a steamer for 1-2 hours, and remove. Use the original soup together to cook various dishes

How to distinguish the authenticity of Weihai dried scallops

When purchasing, attention should be paid to:

(1) The color should be bright yellow, and it should not turn black or white. The fresh taste with white frost is stronger

(2) The shape should be as complete as possible, in the form of a short cylindrical shape, solid and full, with dry and hard meat.

(3) There should be no incomplete cracks

High quality fresh scallops, light yellow in color, the size of a child's finger. Small particles come second, followed by dark colored ones. The longer the dried scallops are stored, the worse they are