Dried scallop, Yaozhu, is made of scallop's obturator muscle by drying. Its taste, color and shape are comparable to those of sea cucumber and abalone. Dried scallop is rich in sodium glutamate and tastes extremely fresh. 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.

Scallops are rich in protein, carbohydrates, riboflavin, vitamin A, calcium, phosphorus, iron, potassium, magnesium, selenium and other nutrients. The protein content is as high as 6 1.8%, which is three times that of chicken, beef and fresh prawns. The mineral content is far above shark's fin and bird's nest. Scallop is flat in nature, sweet and salty in taste, and has that function of nourishing yin and tonify the kidney, regulating the stomach, and can be used for treat dizziness, dry throat and thirst, consumptive tuberculosis, hemoptysis, spleen and stomach weakness, etc. Regular eating is helpful for lowering blood pressure, lowering cholesterol, tonifying body-building. According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.

However, excessive consumption will affect the motor and digestive function of the stomach, leading to food stagnation and difficulty in digestion and absorption. Protein content in scallops is high, and eating more may cause a rash. 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.

The scallops should be refrigerated in the refrigerator, and should be moisture-proof, heat-proof, sunlight-proof and insect-proof.

There are many dishes with scallops as raw materials, and the methods of "steak", "stew" and "soup" are the most common. Before cooking scallops, they should be soaked in warm water to swell, or steamed with a small amount of clear water and yellow wine, ginger and onion to soften them, and then cooked into dishes. When making these dishes, the swollen scallops are usually shredded or shredded and mixed with other raw materials.

Steps of scallop swelling:

1, soak scallops in clear water for about 15 minutes to make them naturally soften after absorbing water.

2. Gently wash the scallops by hand and remove the old tendons on the corners of scallops. Be sure to wash it clean and pay attention to the sand.

3. Put the washed scallops into a large porcelain bowl, and add appropriate amount of ginger slices, onion segments, carved wine and water. It is advisable to use a little less scallop.

4. Boil the steamer, then put the scallops in and steam for 30 minutes.

Another method for soaking scallops:

1, put scallops in a bowl, add water and soak scallops completely. Cover with plastic wrap and steam on the fire. Be careful not to evaporate the soup.

2. Although the steaming time varies according to the size of scallops, generally speaking, steaming for one hour is the standard. Some dishes need to taste the soup, so the steaming time needs to be longer. There is no need to add wine and seasoning when steaming.

3. Leave the steamed scallops for one day, so that the essence of the soup can be soaked. Because the soup is clear, it is also very delicious when used to make soup.

The following dishes are based on scallops:

1, scallop and radish

Dice the best radish, stir-fry it in a pot, add scallops, simmer over low heat, (don't add salt first, scallops taste salty), add pepper and a little monosodium glutamate.

2, scallops scrambled eggs

Put the scallops in the beaten egg mixture and fry them over high fire.