Detailed introduction to the cooking method and nutritional knowledge of scallops. Alias: scallops, scallops, scallops, scallops, honey dices, horn tape. Tips for use: 50 to 100 grams of scallops each time. Introduction to scallops: scallops are It is made from the dried adductor muscle of several kinds of shellfish such as the river clam, sun and moon clam. It is short cylindrical, light yellow, and has columnar ribs on the side. It is one of the famous "eight delicacies" of seafood in my country. Precious aquatic food. The ancients said: "Three days after eating, I still feel that chicken and shrimp are boring." It can be seen that the deliciousness of scallops is extraordinary. Nutritional analysis of scallops: Dried scallops contain protein, fat, carbohydrates, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Dried scallops are rich in sodium glutamate and taste extremely fresh. Compared with fresh scallops, they have less fishy smell. Big reduction. Supplementary information on scallops: 1. Excessive consumption will affect the digestive function of the gastrointestinal tract, resulting in food stagnation and difficulty in digestion and absorption; 2. Scallops have high protein content, and eating too much may cause rashes; 3. The sodium glutamate contained in scallops is The main components of MSG can be decomposed into glutamic acid and tyrosine. Under the action of intestinal bacteria, they are converted into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells, so they must be consumed in moderation; 4. Good quality The scallops should be dry, with intact particles, uniform size, light yellow color and slight luster; 5. The scallops should be stored away from moisture, heat, sunlight and insect bites. Suitable people for scallops: The general population can eat them 1. Suitable for weak spleen and stomach, insufficient Qi, malnutrition, chronic illness and physical weakness, loss of five internal organs, spleen and kidney yang deficiency, frequent nocturia in the elderly, hyperlipidemia, arteriosclerosis, coronary heart disease, appetite It is suitable for patients with fatigue, indigestion, various pains, after radiotherapy and chemotherapy, and for people with yin deficiency constitutions such as diabetes, lupus iridis, and Sj?gren's syndrome. 2. Children and gout patients should not consume it. Therapeutic effects of scallops: scallops are mild in nature, sweet and salty in taste; they have the effects of nourishing yin, tonifying the kidneys, regulating the middle and lowering qi, and benefiting the five internal organs; they can be used to treat dizziness, dry throat, thirst, constipation, hemoptysis, and weak spleen and stomach. Eat it regularly Helps lower blood pressure, lower cholesterol, and supplement fitness. Guidance on cooking scallops: 1. After removing the ribs and swelling, scallops are usually cooked with other ingredients, suitable for cooking steamed, grilled and other dishes; 2. Before cooking, scallops should be soaked in warm water to swell, or add a small amount of water with rice wine and ginger. , steam the scallions until soft, and then cook them into dishes; 3. To soak the 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 onion segments, Steam the soup stock for 2 to 3 hours. If it can develop into threads, it is considered ready. Soak it in the original soup for later use. Detailed introduction to the recipe of dried Besmelon. Cuisines and functions: Home-cooked recipes. Ingredients for making dried Besmelon: Ingredients: 500 grams of Guangdong loofah, appropriate amounts of cooked ham and scallops. Seasonings: appropriate amounts of green onion, ginger, salt, MSG, chicken essence, salad oil, and water starch. Teach you how to make dried besi melon, how to make dried besi melon so it is delicious. 1. Wash the surface of Guangdong loofah, cut it into hob pieces, put it in oil pan and cook until cooked. 2. Cut the cooked ham into diamond-shaped slices. 3. Steam the scallops with green onion and ginger thoroughly, then roll into shreds. 4. Stir-fry loofah and ham with other seasonings, remove from the pan and put on a plate, sprinkle with dried beetroot. Tips for making dried loofah: Grease the loofah until it breaks. The recipe of Dieffenbachia scallops introduces the cuisine and its effects in detail: Home-cooked recipes Dieffenbachia scallops production materials: Ingredients: scallops and Dieffenbachia teach you how to make scallops Dieffenbachia, how to make scallops Dieffenbachia delicious, scallops Dieffenbachia, so expensive scallops, almost 200 per pound , I bought it in a daze; Dieffenbachia was so cheap, I bought a big pack for 5 yuan, and after eating it for a year, I still have half of it left. Dried Dieffenbachia is named after its emerald green color, which is similar to the ornamental plant Dieffenbachia.

In February and March, when a large number of winter rapeseed pods sprout, take the top three or four tender tips as raw materials, put them into boiling water and soak them for 2-3 minutes. When they are medium-cooked and medium-cooked, quickly remove them to dissipate heat. , put it on a bamboo rope rack, let it dry in the air until it is 80% to 90% dry, and then move it to the sun to dry. Due to its special processing technology, most of the vitamin C and minerals in the fresh vegetables are not lost, so although it is a dried vegetable, But still tastes good. Method: 1. Wash the scallops and soak them in a small amount of warm water, or steam them with water for 10 minutes and set aside. 2. Soak the evergreens in hot water, wash them, drain them and set aside. 3. Put them in the pot. Heat the oil, add a little minced ginger and garlic and stir-fry until fragrant, add the cooked scallops and stir-fry, then add the evergreens and stir-fry, finally add a small amount of steamed (or soaked) scallops in water (very salty) to taste, stir-fry evenly That’s it. Tips: PS: Scallops themselves are already very salty, so there is basically no need to add salt. How to make carrot and scallop soup in detail, the cuisine and its effects: Recipes for improving eyesight, recipes for strengthening the spleen and appetizing, taste: Salty and umami craftsmanship: Cooking scallop soup with carrots Production materials: Ingredients: 300g carrots, 50g scallops Seasoning: 5g salad oil, 6g chicken fat, 10g starch (corn), 2g chicken powder, 2g salt, 1g pepper. Teach you how to make carrot and scallop soup. How to make delicious carrot and scallop soup 1. Peel the carrots first, clean them, and cut them into slices with a knife; 2. Add cold water to the pot, add the carrot slices, and boil for about 5 minutes before removing them. ; 3. Pour it under cold water and drain; 4. Wash the scallops with cold water first, and then soak them in warm water for 20 minutes; 5. Mash the carrot slices with a blender until they become carrot puree, pour it out and set aside; Crush the soaked scallops with your hands and set aside; 7. Heat the salad oil in the pot, first add the broth, then pour in the carrot puree and scallops, add chicken powder, salt, bring to a boil, then add pepper, stir evenly; 8 . Thicken the gravy with 25 grams of wet starch (10 grams of starch plus water), then add chicken oil and mix well, then serve. Tips for making carrot and scallop soup: This product requires about 300 grams of stock. How to make scallops and seaweed stems with a detailed introduction to the cuisine and its effects: Malnutrition recipes, heat-clearing and fire-removing recipes, thyroid disease recipes Taste: Fragrance process: Steamed scallops and seaweed stems Ingredients: Ingredients: 50 grams of scallops, 300 grams of seaweed Seasoning: 50 grams of green onions , 5 grams of MSG, 3 grams of sesame oil. Teach you how to make scallops and seaweed stems. How to make scallops and seaweed stems delicious. 1. Wash the scallops and soak away the fine sand; 2. Steam the scallops in a steamer for about half an hour and place them on a plate; 3 . Wash the raw seaweed, remove the fine sand, and cut it cold; 4. Saute the green onions in a pan until fragrant, and pour in the stock and scallop juice; 5. Add the raw seaweed, salt, and MSG to thicken; 6. Add a little sesame oil and drizzle Serve steamed scallops on top. Tips for making scallops and seaweed stems: This product requires about 750 grams of stock. If there is no stock, you can use water instead. Tips - Health tips: 1. The protein of scallops and the rich nutrients of sea vegetables, coupled with reasonable preparation, fully reflect its own flavor characteristics; 2. Suitable for all ages. Tips - foods that are incompatible with each other: Seaweed: Seaweed and licorice cannot be eaten together.