How to make delicious scallops

Scallops are a relatively famous type of seafood. They taste delicious and have high nutritional value. They are also very effective in regulating the body. There are many ways to cook them. Eating them appropriately is good for your health. When cooking them, you need to understand some technical issues and pay attention to some dietary taboos. For patients with gout, they should try to eat less of this type of seafood.

Scallops

Ingredients: a few dried scallops, two or three spoons of light salt soy sauce, some wasabi. Method: 1. Take out Japanese raw-grade dried scallops and put them in a pot to thaw. Rinse them with filtered water while thawing. (It is said that restaurants use tap water to rinse directly, but it seems to be possible too), gently rinse the frozen part on the outside. Rinse until it becomes a little soft. 2. Take a piece of fish, add [light salt soy sauce] and wasabi (please buy real wasabi), and eat it like sashimi.

Grilled Scallops

Ingredients: 12 scallops, some garlic, one chili, a small scallion, a little water, some salt, a little oil. Method: 1. Preparation: Take 6 to 7 large garlic cloves (you can increase or decrease the amount according to your personal taste), smash them with the blade of a knife, peel them and chop them into fine pieces (try to chop them as finely as possible), take a little chili, and chop the scallion as well. 1. Wash the scallops and set aside. Dissolve a little salt in clean water (the saltiness depends on your taste). 2. Preheat the oven to 220 degrees for 10 minutes. 3. This way of eating is lower in calories than the usual way of eating, so ladies can eat it with confidence~4. When I bought this scallop, I asked the auntie to help me process the intestinal mud inside (you just need to clean it when making it)~~ Lazy people can do the same as me! (*^__^*) Hehe...5. Scallops are already very sweet~so there is no need to add any MSG when making it~so as not to backfire~, and don't add too much salt. So as not to rush ahead~~

Tips and information: Scallops are delicious and nutritious. They are as famous as sea cucumbers and abalone, and are listed as the three major treasures of seafood. The adductor muscle of scallops is well developed and is the main raw material for making dried scallops. Nutritional analysis: Shellfish mollusks contain Dalta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol. People often feel refreshed and pleasant after eating shellfish, which is undoubtedly helpful in relieving some troublesome symptoms. Suitable crowd: The general population can eat it (people with gout are forbidden to eat it). 1. Suitable for people with high cholesterol, high blood lipids, and people with goiter, bronchitis, stomach problems and other diseases; 2. Many shellfish are allergenic, so people with chronic diseases should eat them with caution; shellfish are mostly cold in nature, so people with weak spleen and stomach should not eat too much. Tips for selecting shellfish: Fresh shellfish meat has normal color and luster, no peculiar smell, feels smooth to the touch and has good elasticity; stale shellfish meat has faded color or is dull, has a sour smell, feels sticky and has poor elasticity. Fresh ark shells are yellowish brown or light yellowish brown, shiny and elastic; stale ark shells are grayish yellow or light green, dull and inelastic. Do not eat undercooked shellfish to avoid contracting diseases such as hepatitis.

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