Dried scallops are the dried products of scallops. Their taste, color and shape are comparable to those of sea cucumbers and abalone. 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.

Efficacy: Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times that of chicken, beef and fresh prawns. The mineral content is much higher than that of shark's fin and bird's nest. Scallops are rich in sodium glutamate and have a very fresh taste. Compared with fresh scallops, the fishy smell is greatly reduced. Scallops have the functions of nourishing yin, nourishing the kidneys, and regulating the stomach. It can treat dizziness, dry throat, thirst, constipation, hemoptysis, and weak spleen and stomach. Regular consumption can help lower blood pressure, lower cholesterol, and improve fitness. According to records, scallops also have the effects of anti-cancer, softening blood vessels, and preventing arteriosclerosis.

Suitable for the crowd: Most people can eat it. Children and gout patients should not consume it.

Applicable amount: 50-100 grams of hair-raising product each time.

Warm reminder:

Excessive consumption will affect the digestive function of the gastrointestinal tract, causing food to accumulate, making it difficult to digest and absorb. Scallops are high in protein and eating too much of them may cause skin rashes. The sodium glutamate contained in scallops is the main component of MSG. It can be decomposed into glutamic acid and tyrosine. Under the action of intestinal bacteria, it is converted into toxic and harmful substances, which will cause It interferes with the normal metabolism of brain nerve cells, so it must be consumed in moderation.

Good quality scallops are dry, with complete particles, uniform size, light yellow color and slight luster.

Before cooking, scallops should be soaked in warm water to swell, or steamed with a small amount of water, rice wine, ginger, and onions until soft, and then cooked into dishes.