This belt is very nutritious, high in protein and low in fat. Ribbon is easy to digest and is the best food for dinner. The most important thing to choose a belt is freshness, and only fresh belts are delicious. Be careful not to take too long when cooking the ribbon, otherwise it will easily become tough. Fine-grained tape can be boiled for a few seconds; The big strips can be cooked for a minute or two.

Extended data:

Questions to pay attention to when eating:

First, do not eat internal organs. Heavy metals and other pollutants are easy to be enriched in shellfish viscera, while the content of heavy metals in muscle is the lowest. So you can only eat the muscle part of shellfish. "Look at the color" is a relatively simple way to judge. After the shell is opened, the slightly blackened meat pieces are mostly visceral masses. Some shellfish have black sand lines in them and can't be eaten.

Second, pick a smooth shell. Compared with rough oysters and scallops, clams and mussels are clean and smooth, with less dirt and less pollution.

Third, salt water immersion and full heating. Shellfish should be kept in salt water for a period of time before cooking. This can help shellfish excrete all kinds of toxins and sand. Then, carefully clean the shell surface with a small brush. Cooking techniques such as steaming and boiling are preferred, which can completely heat and sterilize. When processing, the pot should be cooked with cold water to ensure the consistency of internal and external maturity.

Baidu Encyclopedia-Tape

People's Network-There are 5 taboos for eating shellfish. Eating shellfish requires "three steps".