Nutritional value of scallops

Speaking of scallops, I think we are all familiar with them in real life. Scallop diced is a nutritious substance that is rich in fat, carbohydrates, fat, niacin, phosphorus and other elements. From a health perspective, eating diced scallops has many benefits to human health. That is why more and more people like to eat diced scallops in real life. So what are the benefits of eating diced scallops regularly?

Nutritional value of scallops

1. Every 100 grams of scallops contains 11.1 grams of protein, 0.6 grams of fat, 2.6 grams of carbohydrates, 140 milligrams of cholesterol, 0.1 milligrams of riboflavin, 0.2 milligrams of niacin, 11.85 milligrams of vitamin E, 142 milligrams of calcium, 132 milligrams of phosphorus, 122 milligrams of potassium, 339 milligrams of sodium, 39 milligrams of magnesium, 7.2 milligrams of iron, 11.69 milligrams of zinc, 20.22 micrograms of selenium, 0.48 milligrams of copper, and 0.7 milligrams of manganese.

2. Scallops are rich in protein, omega-3 fatty acids, B vitamins, magnesium and potassium, low in calories and free of saturated fat.

How to eat scallops for better nutrition

Method 1

Diced scallops - Ingredients for scallop soup: fresh diced scallops, starch, eggs, coriander, chopped chives, and other seasonings. Scallop soup-diced scallops:

1. Chop the fresh scallops into small pieces, add the egg white, appropriate amount of starch and salt, and mix until you can knead it into a ball with your hands.

2. After the water is boiled, knead the mixed scallop cubes into balls the size of longan with your hands and put them into the pot to cook.

Keep this process as fast as possible, otherwise the scallops that are put into the pot first will be overcooked.

3. After all the scallops are put into the pot, stir gently with a spoon. After the pot is turned on again, keep it on medium heat for about 5 minutes.

4. Add chopped coriander, chopped chives, and a small amount of MSG, and serve.

The characteristic of this scallop diced - scallop soup is that it incorporates the simple and rustic Jiaodong fishing flavor to the greatest extent. The light milky white soup, garnished with a small amount of green coriander and chives, makes you want to drink a few more bowls.

Method 2

Preparation time: 15 minutes, cooking time: 10 minutes Features: Vermicelli tastes better than scallops. It borrows the freshness of scallops, the fragrance of minced garlic, and the saltiness of soy sauce. All of them are delicious. Ingredients: 4 large scallops, vermicelli

30g, 5g Sichuan peppercorns, appropriate amount of ginger slices, 2 tablespoons (30g) of garlic granules, 1 teaspoon (5g) of chopped red pepper, 1 tablespoon (15ml) of rice wine, 1 tablespoon (15ml) of light soy sauce, 1 tablespoon (15ml) of soy sauce, 3 tablespoons (45ml) of broth, and appropriate amount of oil.

practice:

1. Wash the shells, leaving only one side of the shell, take out the shell meat and wash away the mud and sand. Soak the vermicelli in water until soft.

2. Heat the oil over medium-low heat and sauté the ginger slices. Then reduce the heat to low and add in rice wine, light soy sauce, and black bean sauce, stir and cook until well combined. Turn off the heat and remove the ginger slices. The soup in the pot is used as sauce.

3. Stuff the vermicelli under the scallops one by one, place on a plate, and drizzle with the prepared sauce. Steam in a pot over medium-low heat for 5 minutes until cooked.

4. Use oil to fry the fragrant peppercorns, chopped garlic and chopped red pepper, and use a spoon to spread the oil evenly on each scallop.

Tips: The red pepper is mainly used to make the scallops more beautiful. Don’t use too much, otherwise it will affect the original flavor of the seafood. You might as well add more garlic, it tastes very good.

The article introduces the nutritional value of diced scallops in great detail. People who like this delicacy can eat more of it, and they can also make it themselves when they have time. Homemade food tastes better and is more convenient to eat. More importantly, the portion is larger, clean and hygienic, making it a good delicacy for lunch.