Yao Zhu is commonly known as scallop, which is the stigma meat (its adductor muscle) of Jiang Yao (shellfish). Because they are usually sun-dried, they are also called dried scallops and scallops.

Because when you pry open a Jiangyao, you only get a small lump of scallops the size of your little fingertip, so in ancient times, this was considered a treasure. You can buy it in supermarkets now, but really good, big scallops are still not cheap.

Dried scallops are mild in nature and salty in taste. They nourish yin and blood, replenish qi and strengthen the spleen. They are mainly used to treat abdominal indigestion, polydipsia, yin deficiency and strain.

Dried scallops are rich in protein and a small amount of iodine. They are delicious and are very delicious when used in cooking.

The most common one is scallop porridge. To make it simple, you can use soaked scallops to scramble eggs, or boil radish and scallops to make vegetable soup.

Using scallops to make tonic soup, common ones are:

Using scallops, lilies, and lotus seeds to stew tonic soup.

Stew the soup with bird's nest, lean meat, snow fungus, rock sugar and scallops.

Stew clear soup with fish maw, snail slices and scallops.

For candidates, workers, night shifters, people with eye fatigue and other conditions, often drinking some symptomatic and mild scallop stew soup can still have an auxiliary therapeutic effect