Instructions for use: 50 ~100g of dried scallop every time. The dried scallop is made from the closed shell muscle of several shellfish such as scallop and sun-moon shellfish. It is short cylindrical, light yellow and has column ribs on its side. It is one of the famous "eight treasures" of seafood in China and a valuable aquatic food. The ancients said, "Three days after eating, I still feel that chicken and shrimp are boring." It can be seen that the scallops are delicious. Nutritional analysis of scallop: scallop contains protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients, and scallop is rich in sodium glutamate, which is extremely fresh, and its fishy smell is greatly reduced compared with fresh scallop. Supplementary information of scallops: 1. Excessive consumption will affect the motor and digestive functions of the stomach, leading to food stagnation and difficulty in digestion and absorption;
2. The content of protein in scallops is high, and eating more may cause a rash;
3. The sodium glutamate contained in scallops is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine, etc. Under the action of intestinal bacteria, it is transformed into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation;
4. The scallops with good quality are dry, with complete particles, uniform size, yellowish color and slight luster;
5. The scallops should be protected from moisture, heat, sunlight and insects. Scallops are suitable for people: the general population can eat them.
1. It is suitable for patients with spleen and stomach weakness, deficiency of qi, malnutrition, chronic illness, deficiency of five internal organs, deficiency of spleen and kidney yang, frequent nocturnal urination in the elderly, hyperlipidemia, arteriosclerosis, coronary heart disease, anorexia, dyspepsia, various pains, after radiotherapy and chemotherapy, diabetes, lupus erythematous, Sjogren's syndrome, etc.
2. Children and gout patients should not eat. Dietotherapy effect of scallop: scallop is flat, sweet and salty;
Has the effects of nourishing yin, tonifying kidney, regulating middle warmer, lowering qi and benefiting five internal organs;
Treat dizziness, dry throat, thirst, consumptive tuberculosis, hemoptysis, spleen and stomach weakness, etc. Regular eating is helpful to lower blood pressure, cholesterol and tonify the body. Instructions for scallops: 1. After the scallops are swollen and swollen, they are often cooked with other raw materials, which is suitable for cooking steamed and grilled dishes.
2. Dry scallops should be soaked in warm water before cooking, or steamed with a small amount of clear water and yellow wine, ginger and onion to soften, and then cooked into dishes;
3. The method of soaking dried scallops: peel off the old tendons on the dried scallops in advance, wash off the sediment, put them in a container, add cooking wine, ginger slices, onion slices and broth, steam them in a drawer for 2-3 hours, and the dried scallops will be made into filaments, and soak them in the original soup for later use. The practice of scallop towel gourd introduces the cuisine and its function in detail: home-cooked recipes
Production materials of scallop loofah: Ingredients: Guangdong loofah 500g, cooked ham and scallop.
Seasoning: onion, ginger, salt, monosodium glutamate, chicken essence, salad oil and water starch. Teach you how to make scallop loofah, and how to make scallop loofah is delicious 1. Wash the surface of Guangdong loofah, cut it into hob pieces, and smooth it in oil pan. 2. Cut the cooked ham into rhombic slices. 3. Steamed scallops with onions and ginger and shredded. 4. Stir-fry the loofah and ham with other seasonings, and sprinkle with dried Bess after serving. The key to the production of scallop loofah: the loofah can be lubricated until it is cut off. The practice of scallop evergreen introduces the cuisine and its function in detail: home-cooked recipes
Production materials of scallop evergreen: main ingredients: scallop, evergreen teaches you how to make scallop evergreen, how to make scallop evergreen is delicious, expensive scallop, almost 200 a catty, bought in a muddle; What a cheap Evergreen. I bought a big bag for 5 yuan, and half of it was left after eating for a year. The dried Evergreen vegetable is named after its green color and similarity to the ornamental plant Evergreen. In February and March, when a large number of winter rape sprouts, take the tender tips of the top three or four nodes as raw materials, put them in boiling water for 2-3 minutes, and when they are three-cooked and seven-grown, quickly pick up the heat, put them on a bamboo rope rack, blow dry them to 80% dry, and then move them to the sun to dry them. Because of its special processing technology, most of the vitamin C and minerals in fresh vegetables are not lost. However, it still doesn't lose its taste. Practice: 1. Wash the scallops and soak them in a small amount of warm water, or steam them in the pan with water 10 minutes for later use. 2. Soak the evergreen in hot water and wash them, then control the dry water for later use. 3. Add oil to the pan, heat them, then add a little ginger and garlic powder and stir-fry, then add the dried scallops and stir-fry, and finally cook a small amount for later use. Stir-fry well. Tip: PS: The scallop itself is very salty, so it is basically unnecessary to add salt to the carrot scallop soup. Introduce the cuisine and its effect in detail: eyesight-improving recipe, spleen-invigorating and appetizing recipe.
Taste: salty and savory. Technology: Boiled carrot and scallop soup. Material: Ingredients: 300g carrot and 50g scallop.
Seasoning: 5g of salad oil, 6g of chicken oil, 2g of starch (corn) 1 0g, 2g of chicken powder, 2g of salt, and 2g of pepper 1 g to teach you how to make carrot scallop soup, and how to make carrot scallop soup is delicious1.
2. Add cold water to the pot, put the carrot slices in, and boil them for about 5 minutes.
3. Drain after cold water;
4. Wash scallops with cold water first, and then soak them in warm water for 20 minutes;
5. Stir the carrot slices with a blender, stir them into carrot paste, and pour them out for later use;
6. At the same time, crush the soaked scallops by hand for later use;
7. Heat the salad oil in the pot, first add the broth, then pour the carrot paste and scallops, add the chicken powder and salt, bring to a boil, then add the pepper and stir well;
8. thicken with 25 grams of wet starch (starch 10 grams of water), and finally add chicken oil and stir well to serve; Tips for making carrot scallop soup: this product needs about 300 grams of broth. The practice of dried scallops and seaweed stems introduces the cuisine and its efficacy in detail: malnutrition recipes, heat-clearing recipes and thyroid disease recipes.
Taste: Fragrance-clearing technology: Steamed scallop and seaweed stem. Material: Ingredients: 50g scallop and 300g seaweed.
Seasoning: 50g of shallots, 5g of monosodium glutamate and 3g of sesame oil teach you how to make dried scallops and seaweed stalks. How to make dried scallops and seaweed stalks is delicious 1. Wash dried scallops and soak them in fine sand;
2. Steam the scallops in a steamer for about half an hour and put them in a plate;
3. Wash raw seaweed, remove fine sand, and cold cut;
4. Saute the onion in the oil pan and pour in the broth and scallop juice;
5. Add raw seaweed, salt and monosodium glutamate to thicken;
6. Drop a little sesame oil and pour steamed scallops on the table. Tips for making dried scallops and seaweed stalks: This product needs about 750g of broth, and if there is no broth, it can be replaced by clear water. Tips-Health Tips:
1. The rich nutritional components of protein and seaweed in scallops, combined with reasonable modulation, fully reflect their own flavor characteristics;
2. Suitable for all ages.
Pettitte-food phase grams:
Seaweed: seaweed can't be eaten with licorice.