Scallops [white scallop, swordfish], 76 g edible portion per 100 g
Calories (kcal): 127 B1 Thiamine (mg): .02 CA Calcium (mg): 28
Protein (g): 17.7 B2 Riboflavin (mg): .06 MG Magnesium (mg): 43
Fats (g): 4.9 B5 Niacin (mg): 2.8 FE Iron (mg): 43
Food (g): 4.9 B5 Niacin (mg): 2.8 FE Iron (mg): 2.8 FE Iron (mg): 3
These are the most important ingredients for a healthy diet. p>
Fat (g): 4.9 B5 niacin (mg): 2.8 FE iron (mg): 1.2
Carbohydrates (g): 3.1 VC vitamin C (mg): 0 MA manganese (mg): .17
Dietary fiber (g): 0 VE vitamin E (mg): .82 ZN zinc (mg): .7
Vitamin A (mcg): 29 Cholesterol (mg): 76 CU Copper (mg): .08
Carotene (mcg): 1 Potassium (mg): 280 P Phosphorus (mg): 191
Retinol Equivalent (mcg): 73.3 Sodium (mg): 150.1 SE Selenium (mcg): 36.57
How to Make Braised Scallops
1. clean scallops, cut about 6 cm section, with a little salt, cooking wine, slightly marinated for 15 minutes
2. take a clean bowl, put onion, ginger, garlic, a little salt, a little sugar, cooking wine, water starch to be used
3. take another small bowl, put an egg whisked together to be used.
4. Put oil in the frying pan, and when it is 8 mature, put in two slices of ginger, and put the marinated scallops wrapped in egg into the frying pan and fry until golden.
5. Prepared (2) within the bowl of juice into the pan-fried fish pot, high heat boil, and then turn into a small fire, the fish is easy to cook, as long as you wait a little bit, the soup becomes sticky paste, you can serve plate to eat.