Because prying open a Jiangyao only yields a tiny finger-tip-sized lump of dried scallop, it was considered a prized possession in ancient times. You can get them in supermarkets now, but really good, big dried scallops still don't come cheap.
Dried scallops, flat and salty, nourishing yin and blood, benefiting qi and strengthening the spleen; the main treatment of abdominal fatigue, thirst, yin deficiency and strain.
Dried scallops, rich in protein and a small amount of iodine, delicious flavor, used for cooking, very fresh.
Commonly, there are dried scallop porridge. Simple can be used to soak the dried scallop scrambled eggs ah, radish boiled dried scallop to do vegetable soup ah.
Dried scallop soup, common:
Dried scallop, lily of the valley, lotus seed stew tonic soup.
Stewing tonic soup with bird's nest, lean meat, snow ear, rock sugar and scallop.
Stewed clear soup with Fish Maw, Sliced Rattlesnake, Dried Scallop.
To the candidates, laborers, night shift workers, eye fatigue and other conditions of the people, often drink some symptomatic, calm some of the dried scallop stewed tonic soup or auxiliary therapeutic effect.
"Dried scallop" is also known as "river mother-of-pearl", "ma jia zhu", "jade mother-of-pearl", "honey ding" and "river mother-of-pearl", "mother-of-pearl", "mother-of-pearl", "mother-of-pearl" and "mother-of-pearl". "and" Jiang Yaozhu "and so on; in fact, it is a variety of shellfish closed-shell muscle dry products of the general term; because of its flavor is particularly delicious, known as" seafood superb" reputation, and is listed as" sea eight treasures One of the "eight treasures of the sea". To granular belly swelling round, light yellow color, feel dry and fragrant, as well as tender and glutinous aroma, slightly sweet for the best.
Available to make scallop shellfish has been found to have more than thirty varieties, we commonly have:
"Dried scallop", the scallop family shellfish closed-shelled muscle of the dried products, China's coastal production; its nickname and "meat column" "meat teeth
"River mother-of-pearl", for the mother-of-pearl family shellfish closed-shell muscle of the dried products, China and Japan and other coastal production, its alias has "river Yaozhu" "dry Yaozhu". Its nicknames are "Jiang Yaozhu", "Dry Yaozhu", "Zonggu", "Horned Scallop", "Big Sea Red", "Ma Jiazhu", etc. The muscle of its column is larger than that of "Dried Scallop". "dried scallop" is large, but the muscle fiber is thicker, the taste is inferior to "dried scallop".
"Sun and moon shellfish", fresh products, also known as "sun and moon snail" "tape snail" "flying snail" and so on, for the Scallop family day moon shells of the closed-shell muscle of the dried products, because the shell side of the rose color, the other side of the light yellow and named, mostly produced in Guangxi. Beihai coastal area, the flavor is similar to "dry shellfish".
"Sea mussel column", fresh products, also known as "Xishi tongue" "Minjiang mussels", etc., for the tadpole family of sea mussels closed-shell muscle of the dried products to the coastal production of Fujian is the most famous, the fresh flavor and the "dry shell". "Dried scallops" is similar.
"Mussel tendons", fresh products, also known as "oyster tendons", "Ke tendons" for the giant clams of the giant clam genus Tridacna closed-shell muscle of dried products; mainly from the South China Sea islands, dry products, although the individual large. But the muscle fiber is thicker, at the same time the fresh taste is slightly inferior.
"Che chelang meat column", anciently known as "red honey ding", for the curtain clams family big curtain clams or clams closed-shell muscle of the dried products, of which the "big curtain clams" fresh products are also known as "mirage" and "clams". Mirage", "Chang'e", "Purple Shell", "Chechelle", etc., and "Clam". Fresh clams are also known as "clams", "yellow clams", "sea clams", "green clams", "car clams" and so on, while "clams" are also known as "clams", "yellow clams", "sea clams", "green clams" and so on. "car clams" and so on; produced in Fujian and Zhejiang area, its fresh flavor is the best, in the past as a tribute to the court.
Yuanbei: Yuan, on behalf of the "reunion"; shellfish, "money" meaning. In the selection of the yuan shellfish, pay attention to its origin, the Japanese production of the yuan shellfish is more fresh flavor, taste good. The price of the scallop is proportional to its size. Selection of the time to pay attention to the color of the scallop, the surface is golden yellow, break open to see, inside is golden, or slightly brown is the sign of fresh; surface has a thin layer of white powdery is air-dried for many hours, such scallops, used to soup can still cope with, but used to cook, the taste is far less than the fresh. Observe the surface of the same is to buy Yuanbei must do "homework", the best is to pick the surface of the complete to buy.
Scalliphyllum recipes
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Scalliphyllum winter melon eight treasures cup:
Effective features: winter melon, lotus seed, barley, snow ear is heat diuretic, to remove the wet summer, lotus seed I specifically do not go to the core to increase the efficacy of this heat. And scallop, dried shrimp, lean meat, mushrooms is to enhance the fresh flavor of the winter melon with, really fresh soup thick, unique effect Oh!
Ingredients: winter melon, scallop, dried shrimp, mushrooms, lotus seeds with core, Job's tears, snow fungus, lean meat, 1 date, ginger 2 pieces
Practice:
1, winter melon with the skin cut into chunks, mushrooms, Lotus, Job's tears, snow fungus soaked in water, scallop, dried shrimp washed and spare;
2, will be placed in the ingredients into the tile bracelet, add water just submerged (mo) Ingredients will be good, this is a stew pot, not soup, do not put so much water;
3, large fire boil, medium-low fire stew 1 hour will be good, and finally add a little salt on the line