What kind of food are scallops and how should they be eaten

Scallops are a food (made for the adductor muscles of scallops) and are dried products of scallops.

The ancients said: "Three days after eating, I still feel that the chicken and shrimp are boring." "It can be seen that the freshness of the scallops is extraordinary.

It has the function of nourishing yin and tonifying the kidney, and regulating the stomach, and can ** dizziness, dry throat and thirst, deficiency and coughing up blood, weak spleen and stomach and other symptoms, regular food helps to lower blood pressure, lower cholesterol, and nourish fitness.

The nutritional value of dried scallops is very high, and it contains a variety of essential nutrients. First of all, dried scallops contain a large number of rich and diverse amino acids, such as glycolic acid, alanine and glutamic acid, and it is also rich in nucleic acids, such as hypoflavony; by-products of amino acids, such as bezoar phosphate; A wide variety of minerals, such as calcium and zinc. It is worthy of being a high-quality ingredient comparable to abalone and sea cucumber.

Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients, and the protein content is as high as 3 times that of chicken, beef and shrimp. The mineral content is far higher than that of shark fin and bird's nest. Dried scallops are rich in monosodium glutamate and have an extremely fresh taste.

Compared to fresh scallops, the fishy smell is greatly reduced. It is recorded that dried scallops also have anti-cancer, soften blood vessels, and prevent arteriosclerosis.

Dried scallops, also known as jade, yuanbei, jiazhu, jiangjiazhu, also called: scallops, jiang yaozhu, dried scallops, is a kind of seafood raw materials, so, how should dried scallops be eaten?

How do you eat dried scallops? Contraindications for the consumption of dried scallops:1Children and patients with gout should not eat.

2.It should not be excessive, as excessive will affect the digestive function of the gastrointestinal tract, resulting in stagnation of food and difficulty in digestion and absorption.

Cooking tips for scallops:1Before cooking, the scallops should be soaked in warm water, or steamed with a small amount of water and rice wine, ginger and green onions, and then cooked.

2.Soaking method of dried scallops: peel off the old tendons on the scallops in advance, wash off the sediment, put them in a container, add cooking wine, ginger slices, green onions, and broth, and steam them in the upper drawer for 2 3 hours.

How do you eat dried scallops? The nutritional value of scallops is extremely high, you can buy them back to stir-fry, cold dressing, stewed soup, etc., and scallops also have some medicinal effects, can be anti-tumor, but also promote body growth, in traditional Chinese medicine, scallops are also a very common medicine. So if you can, you can buy some dried scallops to eat.

Precautions for dried scallops

Excessive consumption will affect the motor and digestive function of the stomach and intestines, resulting in food stagnation and difficulty in digestion and absorption. Dried scallops are high in protein, and eating too much may trigger a rash. Monosodium glutamate contained in scallops is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine, etc., which are converted into toxic and harmful substances under the action of intestinal bacteria, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation.

Good quality scallops are dried, the particles are complete, uniform in size, light yellow and slightly shiny.

Before cooking, the scallops should be soaked in warm water, or steamed with a small amount of water and rice wine, ginger and green onions, and then cooked.

Scallops and sausages cannot be eaten together: rich in amines, sausages contain nitrites, and eating two foods at the same time will combine into nitrosamines, which are harmful to the human body.

Homemade dried scallops

Ingredients: 100g dried scallops, 50g dried shiitake mushrooms, 20g rock sugar

1.Wash the scallops and shiitake mushrooms, break the scallops into small pieces, and cut the shiitake mushrooms into small strips. Place in a pot and slowly dry over minimal heat.

2.After that, let cool and add rock sugar.

3.Put all the ingredients in a blender and crush into a powder.

4.If the ingredients are not dry enough, you can pour them out halfway and bake them slowly over low heat for a while, let them cool and then continue stirring.

5.Finally, use small hole flour to sift and sift, and the remaining coarse grains that cannot pass the sieve can be eliminated by adding some peanuts to make porridge.

6.Put it in a sealed bottle and use it up in three months.