Long-term eating scallops on the body's hazards:

More food is easy to move the wind hair scabies, allergy, measles, rubella and skin itching for unknown reasons, should not be eaten, coughing and asthma should not be eaten. In addition, the scallops can not drink licorice, thorn mustard to eat together, and avoid using butter, mutton oil frying, or more likely to eat the wind.

Nutritional value of scallops:

1, unsaturated fatty acids, with the effect of reducing cholesterol. At the same time can enhance the vitality of the skin surface cells, so that the skin is tender, smooth, so that the hair black and shiny, is a rare beauty hair products.

2, lecithin. Can reduce cell death rate, can make the brain delay aging, known as the magic food can make people return to the old.

3, 6-thioguanine substance. The substance is a natural anticancer agent, leukemia, stomach cancer, lymphoma have preventive effect.

Expanded:

The scales on the surface of the scallop is actually a layer of epidermis formed by a special fat called "silver fat". This is a high nutritional value of high quality fat. Studies have shown that it is rich in protein, iron, iodine and other nutrients, more lecithin and a variety of unsaturated fatty acids, and a natural anti-cancer component: 6-thioguanine.

"Silver fat" can increase the elasticity of the skin, so that the skin texture is delicate, glossy, black hair, delaying brain aging; also has a good protective effect on the cardiovascular system, can prevent hypertension and so on. Visible, the silver scale of the scallop is a treasure. In Zhejiang, Shandong and other places, eating scallops never scrape scales.

Therefore, when cleaning scallop, pay attention to protect the silver scale. Silver scale is afraid of heat, in 75 ℃ of water will be destroyed, should be cool water rinse. Also avoid excessive scraping of the surface of the fish to prevent the silver scale from being destroyed.

Many people feel that scallops have a heavy fishy odor, but the real culprit is the black membrane in the belly of the fish and the dirt in the spine. To completely remove the fishy odor, you should carefully tear off the black membrane and clean out all the dirt. When cooking, in addition to using green onions and ginger, you can also add some white wine or vinegar.

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