Scallop is a dried scallop, and its taste, color and shape are equivalent to those of sea cucumber and abalone. The ancients said, "After eating for three days, I still find chicken and shrimp boring." It can be seen that scallops are delicious. It is made by air-drying the adductor muscle of scallop.

Efficacy Scallop is rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. The content of protein is as high as 6 1.8%, which is three times that of chicken, beef and fresh shrimp. Mineral content is far above shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh shellfish, the fishy smell is greatly reduced. Scallop has the functions of nourishing yin and tonifying kidney, regulating stomach and regulating middle warmer, and can be used to treat dizziness, dry throat, thirst, tuberculosis, hemoptysis and spleen and stomach weakness. Regular consumption helps to lower blood pressure and cholesterol and strengthen the body.

Matters needing attention

Selection method of scallops: there are two kinds of scallops: dried scallops and cooked scallops. Sun-dried scallops are soft and pale white, and are easy to get wet and moldy; Cooked products are golden in color and good in quality.

Identification method of scallops: scallops with big round shape, complete body, red and yellow color, no frost, no impurities and special fragrance are preferred; Old yellow color, small particles, slightly loose and incomplete quality; The color is dark or yellow-black, and the quality is the worst.

Preservation of scallops: store in a dry and ventilated place; Or put it in a fresh-keeping bag/box with good sealing performance and put it in the freezer.

Suitable for people: most people can eat it. Children and gout patients are not suitable for eating.

To sum up, scallops should be stored in a dry and ventilated place, and it is best to put them in a sealed fresh-keeping box, which can be stored all winter.