The scallop paste

1

We'll prepare the raw pasta, the carrots, the rinse, the rinse, the tarts

2

Lived scallops boiled in the pot to extract meat from scallops

3

The pot boils down to the noodles, but not soft

4

Cooked noodles and put them in cold water

5

Disposed noodles dryed in containers Medium

6

Carrot and pickles and clips

7

A proper amount of fresh water or soup is added to the pot, and soy sauce, platinum oil, and meat and tart are cooked

8

Put the carrots in to boil to a slight change

9

I'll put it in the cuisine section, and it'll be all right

10

We'll do a lot of work by putting scallop meat, tart and pasta on the noodles and pouring hot soup

11

It's great to have a five-smelt egg and a square cake

12

Scalloping meat is an indispensable entrance

13

It's perfect to have a bowl of hot soup with content

14

It's wonderful to see the taste

15

Food is the best option to forget everything

PER 100 GRAMS OF SHELLFISH CONTAINING PROTEIN 11.1 G, FAT 0.6 G, CARBOHYDRATES 2.6 G, CHOLESTEROL 140 G, VITAMIN E11.85 MG, VITAMIN B, CALCIUM 142 MG, IRON 7.2 MG, ZINC 11.69 MG, SELENIUM 20.22 MG, MAGNESIUM 39 MG, COPPER 0.48 MG, ETC. 1 THE SCALLOPS CONTAIN ABUNDANT, UNSATURATED FATTY ACIDS THAT MAINTAIN THE NORMAL PHYSIOLOGICAL FUNCTIONING OF CELLS, INCREASE BRAIN CELL ACTIVITY AND MEMORY, REDUCE BLOOD STICKINESS AND IMPROVE BLOOD CIRCULATION. 2. SCALLOPS CONTAIN A LARGE QUANTITY OF VITAMIN E, WHICH IS VERY EFFECTIVE IN CURBING SKIN AGEING AND PREVENTING PIGMENTATION. THIS ALLOWS EFFECTIVE REMOVAL OF SKIN DAMAGE CAUSED BY SKIN ALLERGIES OR INFECTIONS, SUCH AS DRY AND ITCHING SKIN. 3. THE SCALLOP CONTAINS MORE SELENIUM, WHICH REDUCES THE INCREASE IN BLOOD PRESSURE AND MUCOUSITY DUE TO LACK OF ACOUSTIC SELENIUM, THUS INCREASING THE BODY ' S IMMUNITY。