Scallop is a common high-value dried seafood with delicious taste and rich nutrition. Scallops are rich in nutrients such as protein, carbohydrates, riboflavin, calcium, phosphorus and iron, and the protein content is as high as 6 1.8%, which is three times that of chicken, beef and fresh shrimp. Mineral content is far above shark fin and bird's nest.

Scallops are rich in sodium glutamine and have a very fresh taste. Compared with fresh shellfish, the fishy smell is greatly reduced. Scallop has the effects of nourishing yin, invigorating kidney, and regulating stomach, and can be used for treating dizziness, dry throat, thirst, tuberculosis, hemoptysis, spleen and stomach weakness, etc. Eating regularly helps to lower blood pressure, cholesterol and keep fit. According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.

Extended data:

Scallop roasted melon;

Ingredients: 450g wax gourd, 50g scallop.

Accessories: 5g of ginger, 20ml of cooking wine, 2g of refined salt, edible oil 15ml, chives 1 root.

Specific steps:

1, prepare main raw materials.

2, scallops, soaked in water for 30 minutes.

3, melon, peeled, washed and cut into small pieces.

4. Soaked scallops, washed and drained; Shred ginger.

5. Pour oil into the wok and add ginger slices to make it fragrant.

6. Cut the wax gourd into small pieces and stir fry for about 2 minutes.

7. Processed scallops.

8. Stir well, pour in cooking wine to remove odor.

9. Pour a proper amount of water along the edge of the pot, and the amount of water should not exceed the ingredients.

10, add refined salt to taste after the fire boils.

1 1. Cook and sprinkle with chives. It's delicious.