Ingredients: fresh shellfish 200g, peas 15g, mushrooms 10g (fresh), egg white 50g, starch 2 1g (corn).

Seasoning: salt 2g, monosodium glutamate 1g, yellow rice wine 2g, pepper 1g, lard (refined) 75g, sesame oil 3g, onion 10g and ginger 5g.

Exercise:

1. Wash fresh shellfish and control water purification;

2. Put starch (1) into a bowl and add water to moisten starch (3g) for later use;

3. Cut the mushrooms into small squares;

4. Beat the eggs into egg paste, add dry starch and mix well;

5. Put lard in the spoon. When heated to 40%, hang a layer of egg paste on the fresh shellfish and put it in oil. Half-slippery and half-fried until cooked, and poured out;

6. Heat the base oil in a spoon. Stir-fry the onion and ginger pieces in a spoon for fragrance. Add 150g chicken soup.

7. Take out the onion and ginger slices, add refined salt, yellow wine, monosodium glutamate, peas and mushrooms, boil them, put the smooth fresh shellfish in the pot, and then cook them;

8. Thicken with wet starch and pour in sesame oil. Serve.

Nutritional value of hibiscus fresh shellfish

Fresh shellfish refers to the round muscle of big fresh berry.

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.