Steamed scallops

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.

The best way to eat large scallops, such as shrimp scallop yessoensis, is to steam them clearly and original.