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How to cook garlic scallops?
Menu name

Garlic scallop

[Edit this paragraph] belongs to food.

Fujian cuisine/dishes

[Edit this paragraph] Production materials

Material: Scallop (fresh) (700g)

Seasoning: green onion (15g), red pepper (10g), garlic (5g), salt (4g) and peanut oil (15g).

Category: Fujian vegetable arteriosclerosis conditioning hyperlipidemia conditioning thyroid disease conditioning

[Edit this paragraph] Production process

1. Scallops are washed, shelled and cut open to leave half shells;

2. Wash the shell meat left in the shell, remove impurities such as belly, thread and sand, scrape it for two or three times, and put it on a big plate;

3. Put the washed shellfish together with the shell into a steamer and steam for 2 minutes;

4. Rooting the onion, washing, and shredding the onion;

5. Put the pot on a big fire, pour in peanut oil, heat it, saute garlic, add shredded onion and red pepper, season with refined salt and monosodium glutamate, and pour it on every scallop that comes out of the cage.

[Edit this paragraph] process tips

Scallops can be steamed until raw, and fried onions and garlic should be soaked quickly.

[Edit this paragraph] Food taste

Taste: garlic.

Original flavor, fresh and delicious.

[Edit this paragraph] Dietary nutrition

Scallop (fresh): Shellfish mollusks contain Dieter 7- cholesterol and 24- methylene cholesterol, which can lower serum cholesterol. They have the unique functions of inhibiting liver cholesterol synthesis and accelerating cholesterol excretion, thus reducing cholesterol in the body.

[Edit this paragraph] Nutritional components

Heat (568.85 kcal)

Vitamin B6 (0.09 mg)

Protein (78.3 1 g)

Fat (19.28g)

Pantothenic acid (0. 10 mg)

Carbohydrate (21.44g)

Folic acid (13.00 μ g)

Dietary fiber (0.57g)

Cholesterol (980.00 mg)

Vitamin A (24.95 micrograms)

Vitamin K (1.05 μ g)

Carotene (149.50 μ g)

Thiamine (0.0 1 mg)

Riboflavin (0.72 mg)

Nicotinic acid (1.58 mg)

Vitamin c (17.30mg)

Vitamin E (89.40 mg)

Calcium (1006.68 mg)

Phosphorus (947.30 mg)

Potassium (9 13.6 1 mg)

Sodium (3947.92 mg)

Magnesium (278.88 mg)

Iron (51.18mg)

Zinc (82.05 mg)

Selenium (142.02 μ g) and copper (3.42 mg)

Manganese (5.04 mg)