Because pry open a Jiang Yao, you only get a small lump of scallop the size of a little finger tip, so in ancient times, this is a treasure. You can buy it in the supermarket now, but the really good and big scallops are still not cheap.
Scallop is flat and salty, nourishing yin and blood, benefiting qi and strengthening spleen; Indications: eating in the abdomen, polydipsia, yin deficiency and strain.
Scallop, rich in protein and a little iodine, is delicious. It is very delicious when used for cooking.
The common one is dried scallop porridge. Simple can be scrambled eggs with soaked scallops, boiled scallops with radish to make vegetable soup.
Make soup with scallops, common are:
Braised soup with scallops, lilies and lotus seeds.
Stew the soup with bird's nest, lean meat, tremella, rock sugar and scallop.
Stew clear soup with gelatin, conch slices and scallops.
For candidates, laborers, people who work night shifts, and people who are prone to eye fatigue, it is still helpful to drink some symptomatic and gentle soup with scallops.
"Dry Yaozhu" is also called "Jiang Yao Zhu", "Ma Jia Zhu", "Yu Yao Zhu", "Mi Ding" and "Jiang Yao Zhu". In fact, it is the general name of a variety of shellfish closed shell muscle products; Because of its delicious taste, it is known as the "best seafood" and is listed as one of the "eight treasures of the sea". It is better to have a full belly bulge, light yellow color, dry and fragrant feel, tender and delicious, and slightly sweet.
More than 30 species of shellfish have been found that can be used to make Yaozhu. We usually have:
"Scallop" is a dry product of the adductor muscle of the scallop family, which is produced along the coast of China. Its other names are "meat column", "meat tooth" and "sea thorn".
Jiang Yao Zhu, a dried product of the adductor muscle of Jiang Yao family shellfish, is produced in China and Japanese coastal areas. It is also known as Jiang Yao Zhu, Dry Yao Zhu, Zonggu, Horn Belt, Sea Red, vest Zhu, etc. Its column muscle is larger than that of scallop, but its muscle fiber is thicker and delicious.
"Riyuebei", also known as "Riyuebei", "Zoysia" and "Flying snail", is a dried product of the obturator muscle of Riyuebei, a family of scallops. It is named because its shell is rosy on one side and pale yellow on the other. It is mostly produced in the coastal areas of Beihai, Guangxi, and its flavor is similar to that of "dried shellfish".
"Sea mussel column", the fresh product is also called "Xishi Tongue" and "Minjiang mussel", etc. It is a dry product of the adductor muscle of sea mussels of Cladocera, which is the most famous in Fujian coastal area, and its flavor is similar to that of "scallop".
"Sea mussel tendon", also known as "oyster tendon" and "Kejin" in fresh products, is a dry product of the obturator muscle of the genus Trionychus. Mainly produced in the South China Sea islands, the dried products are large, but the muscle fibers are thicker and the flavor is slightly inferior.
Chechel Meat Column, called "red honey diced" in ancient times, is a dried product of Clam Clam or Meretrix meretrix, in which fresh Clam Clam is also called "Hong", "Chang 'e", "Chechel" and fresh Meretrix meretrix is also called "Hua Clam", "Huang Clam" and "Sea Clam". Produced in Fujian and Zhejiang, it has the best umami flavor and was used as a tribute to the imperial court in the past.
Yuanbei: Yuan, which stands for "reunion"; Bei means "making money". When selecting scallops, we should pay attention to its place of origin. The scallops produced in Japan are more delicate and have a good taste. The price of Yuanbei is in direct proportion to its size. Pay attention to the color of Yuanbei when purchasing. The surface is golden yellow. When it is opened, it is golden inside or slightly brown, which is a sign of freshness. There is a thin layer of white powder on the surface, but it has been air-dried for a long time. This kind of scallop can be used for soup, but it tastes far less fresh when used for cooking. Observing the surface is also a "homework" that must be done when buying scallops. It is best to pick the surface intact to buy them.