Steamed scallop

Steamed scallop

Introduction:

"Scallops are native to Japan and the south of the Kuril Islands in Russia. The protein composition of adductor muscle is special. It contains 63.7 G protein, 3 g fat, 15 g carbohydrate, 47 mg calcium, 886 mg phosphorus and 2.9 mg iron per 100 g. Scallop is rich in unsaturated fatty acids EPA and DHA. EPA can greatly reduce thrombosis and arteriosclerosis. DHA can not only promote intelligence development and improve intelligence, but also reduce the incidence rate of Alzheimer's disease. A glycoprotein extracted from the adductor muscle of scallop has the effect of destroying cancer cells. In addition, scallop also has the function of Nourishing Yin, tonifying kidney and so on. It has good curative effect on diseases such as weakness, loss of appetite, malnutrition and so on. Scallop also contains a kind of 7-cholesterol and 24 methylene cholesterol, which can reduce serum cholesterol. They can inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol, so as to reduce the cholesterol in the body. They are more effective than the commonly used cholesterol lowering drug sitosterol. For scallops, the best way to eat them is to steam them with the original flavor

Production steps:

Step 1: scallops brush away the impurities on the shell surface.

Step 2: put it on the plate.

Step 3: put in the steamer.

Step 4: steam in cold water for 5 minutes.

Materials required:

Scallops: six, about 650 grams

Vinegar: 30ml

Ginger powder: 3 G

Minced green onion: 5g

Note: steamed scallops must grasp the time, 5 minutes is enough, steamed for a long time, the meat is old, the taste is not good.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: light