How to make Furong fresh clams

Ingredients: 200 grams of fresh clams, 15 grams of peas, 10 grams of mushrooms (fresh), 50 grams of egg white, and 21 grams of starch (corn).

Seasoning: 2 grams of salt, 1 gram of MSG, 2 grams of rice wine, 1 gram of Sichuan peppercorns, 75 grams of lard (refined), 3 grams of sesame oil, 10 grams of green onions, and 5 grams of ginger.

Method:

1. Wash the fresh clams and use clean water;

2. Put the starch (1) in a bowl and add water to make the wet starch (3 g) and set aside;

3. Cut the mushrooms into small cubes;

4. Beat the eggs into egg paste, add dry starch and mix well;

5. Put lard in a spoon, and when it is 40% hot, put a layer of egg batter on the fresh scallops, put it in oil, and fry until cooked and pour out;

6. Put it in a spoon Heat the base oil, fry the green onions and ginger until fragrant, add 150 grams of chicken stock;

7. Remove the green onions and ginger, add refined salt, rice wine, MSG, peas, and shiitake mushrooms, and cook After boiling, put the smooth fresh clams inside and bring to the boil again;

8. Thicken the soup with wet starch, pour in sesame oil, and serve.

The nutritional value of Furong fresh clams

Fresh clams refer to a round muscle inside a fresh large shell.

Shellfish molluscs contain delta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique ability to inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol. function, thereby lowering cholesterol in the body.