The scallop yessoensis is native to Japan and the southern waters of the Kuril Islands in Russia. The protein composition of the adductor muscle is special. According to analysis, it contains 63.7 grams of protein, 3 grams of fat, 15 grams of sugar, 47 mg of calcium, 886 mg of phosphorus, and 2.9 mg of iron per 100 grams. Shrimp yessoensis is rich in unsaturated fatty acids EPA and DHA. EPA can greatly reduce the formation of blood clots and hardening of blood vessels. DHA not only promotes intellectual development and improves IQ, but also reduces the incidence of Alzheimer's disease. A glycoprotein extracted from the adductor muscle of scallop has the effect of destroying cancer cells. In addition, scallops also have effects such as nourishing yin and tonifying kidney, and have good curative effects on diseases such as weakness, loss of appetite, and malnutrition. Scallops also contain delta-7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique effect of inhibiting cholesterol synthesis 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. <br /><br />The best way to eat large scallops, such as shrimp scallop yessoensis, is to steam them clearly and original.
I didn't sign up to participate in this theme, but when I flipped through the book that day, I found that there is a dish called Sai Crab among Shandong cuisine. It should be quite good ~ I want to try it and looked at the ingredients. I really don't have them at home ~ Lupaisai crabs use fresh yellow croaker. If you don't have red-skinned eggs, you can use more egg yolks. I don't have either at home ~ I don't want to go out and buy it in the hot weather. Looking through the refrigerator, what else was there? As a result, I found a bag of scallops. Let's try this. It's also quite fresh. Eggs don't have red skin, so use duck eggs ~~<br /><br /> Characteristics of Lupaisai crab: tender and tender taste, mellow but not greasy. <br />My idea was to season the scallops and steam them, cook the duck eggs, and take the egg yolks, so that the crab meat and crab roe will be available ~ As a result, this improved version of the crab competition was out of the pot ~~<br /><br /> When I was cooking, I saw the extra egg white and didn't know how to eat it, so I cut it into small pieces together and put it in and stir-fry it ~<br /><br /> The improved version of the crab race is better than what is written in the book. I have made the following summary:<br /> 1. The oil is less than that in the book, and the taste is also very fresh. <br />2. The color perception is closer to the real crab roe crab meat. <br />3. The book has not been eaten, the improved version has been completely eliminated by our family, and my husband has not eaten what it is made of. Just a fresh one! <br /><br />I've seen it before. It says that when you add vinegar and ginger to the fried eggs, you can get crab yellow flavor ~ I also tried this. It should have this effect. It seems to really smell like crab roe ~
