Clams stewed with winter melon

Clams are a type of seafood, but they are rich in nutrients and easy to prepare, so many people choose to use them in cooking. Clams stewed with winter melon is very delicious. Winter melon contains amino acids and is high in potassium, which can inhibit the occurrence of high blood pressure and hyperglycemia. However, the clams must be soaked in boiling water before cooking to remove the fishy smell, and the winter melon can be peeled to make it taste more delicious.

Nutritional value of snails: rich in vitamin A, protein, iron and calcium, and has therapeutic effects on diseases such as red eyes, jaundice, athlete's foot, hemorrhoids, etc. Nutritional value of winter melon: contains vitamin C, and has high potassium salt content and low sodium salt content. Patients with hypertension, kidney disease, edema and other diseases can eat it to reduce swelling without damaging their vital energy.

Methods/Steps

Peel the winter melon

The flower snails need to be kept in salt water beforehand.

Cut the winter melon into pieces, clean the clams and

Put appropriate amount of water and ginger slices into the pot and bring to a boil

After boiling, add the snails

After the clams are boiled, you can put the winter melon in.

Finally, you can eat it

Huajia is a Chinese word for clam. Because the Cantonese words "huaha" and "huajia" have the same pronunciation, "huaha" is written as "huajia". The flower clam is called mango snail in Hainan. It is a mollusk, about 3 cm long, with an oval shell, light brown and purple edges. Lives on the shallow seabed. The shell is long and slender and is oblong.

The shell surface is yellow-brown or light purple, covered with irregular purple wavy patterns, and is often covered with a layer of shiny shell, with fine and dense concentric growth lines. The shell is white or slightly purple, and the mantle sinus is curved into

Clam meat and shellfish mollusks contain Dalta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique function 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 clams and shellfish, which is undoubtedly helpful in relieving some troublesome symptoms.

Traditional Chinese medicine believes that clam meat has the effects of nourishing yin, improving eyesight, softening hard masses, and resolving phlegm. Some shellfish also have the effect of nourishing essence and moistening internal organs.