Scallops are rich in nutrients such as protein, carbohydrates, riboflavin, calcium, phosphorus and iron, and the protein content is as high as 6 1.8%, which is three times that of chicken, beef and fresh shrimp. Mineral content is far above shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh shellfish, the fishy smell is greatly reduced. Scallop has the effects of nourishing yin and tonifying kidney, and regulating stomach, and can be used for treating dizziness, dry throat and thirst, tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular consumption helps to lower blood pressure, cholesterol and keep fit. According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.

Suitable for people: most people can eat it. Children and gout patients are not suitable for eating.

Application amount: 50 ~ 100g for each time.

Tips:

Excessive consumption will affect the movement and digestive function of the stomach, leading to food stagnation and difficulty in digestion and absorption. Scallop has a high content of protein, so if you eat too much, you may get a rash. Sodium glutamate contained in scallop is the main component of flavor essence, which can be decomposed into glutamic acid and tyrosine. 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 dried scallops with good quality have complete particles, uniform size, light yellow color and a little luster. Scallops should be soaked in warm water before cooking, or steamed with a little water and yellow wine, ginger and onion before cooking.