Crystal chicken with scallops(gan bei shui jing ji )

Dried scallop and crystal chicken

Raw materials for making scallop crystal chicken:

500g chicken breast, 75g scallops, 3 egg whites, 20g yellow rice wine, 6.5g salt and 65g water chestnut powder.

Processing steps of scallop crystal chicken:

The chicken breast flower knife, and then cut into cubes, first grasp with salt, and then scatter the protein to grasp. Then put the chicken pieces into the boiling water pot one by one to make the chicken pieces a little stronger. Then put the chicken pieces into the big bowl, add water (or clear soup, but turbid after steaming), scallops, wine, salt, and steam (about 50 minutes).

Characteristics of scallop crystal chicken

The soup is as clear as crystal.

Crystal chicken with scallops

Scallop crystal chicken is a famous traditional dish in Fujian Province, which belongs to Fujian cuisine. Scallop is made from the adductor muscle of several shellfish, such as shell shell shell of Atrina pectinata, Sun Moon shell, etc. it is short cylindrical, light yellow, with columnar tendons on the side of the body. It is one of the famous seafood "eight treasures" in China, and is a valuable aquatic food. The ancients said: "three days after eating, you still feel that chicken and shrimp are boring." It can be seen that scallops are very delicious.

Common sense of scallops

effect

Scallops are rich in protein, carbohydrate, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times as high as chicken, beef and fresh shrimp. The mineral content is far higher than that of shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh scallops, the fishy smell is greatly reduced. Scallops have the functions of nourishing yin and kidney, harmonizing the stomach and regulating the middle part of the body. They can treat dizziness, dry throat, thirst, tuberculosis, hemoptysis, spleen and stomach weakness. Regular eating helps to lower blood pressure, cholesterol, and body-building. According to records, scallops also have anti-cancer, softening blood vessels, prevent arteriosclerosis and other effects.

nutritive value

The nutritional value of scallop is very high, it contains a variety of essential nutrients. First of all, scallops are rich in amino acids, such as aminoacetic acid, alanine and glutamic acid. At the same time, scallops are also rich in nucleic acids, such as Rhein; by-products of amino acids, such as taurine phosphate; and various minerals, such as calcium and zinc. It is worthy of being as good as abalone and sea cucumber.

Adapt to the crowd

Most people can eat it. Children and gout patients should not eat.

Applicable amount: 50-100g hair products each time.

Dietotherapy

Scallops are flat in nature, sweet and salty in taste;

It has the functions of Nourishing Yin, tonifying kidney, regulating middle Qi, descending Qi and benefiting five zang organs;

The treatment of dizziness, dry throat, thirst, deficiency tuberculosis, hemoptysis, spleen and stomach weakness, often eat help to lower blood pressure, lower cholesterol, tonic fitness.

be careful:

Excessive consumption will affect the gastrointestinal motility and digestive function, resulting in food stagnation, difficult to digest and absorb. Scallops are high in protein and eating more may cause skin rash. The sodium glutamate contained in scallops is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine. Under the action of intestinal bacteria, it can be transformed into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells. Therefore, we must eat it in an appropriate amount.

The dried scallops with good quality have complete grains, uniform size, light yellow color and slight luster.

Scallops should be soaked in warm water before cooking, or steamed with a small amount of water, yellow rice wine, ginger and scallion, then cooked into dishes.

Scallops and sausages can not be eaten together: they are rich in amines, and sausages contain nitrosamines. Eating both kinds of food at the same time will combine to form nitrosamines, which is harmful to human body.

Traditional Chinese Medicine

Dried scallops

[alias] Jiang yaozhu, scallop Zhu

Hanyu Pinyin

[Latin name of plant, animal and mineral]

1.Chlamys farreri(Jones et Preston)

2.Chlamys nobilis(Reeve)

3.Chlamys pica(Reeve)

[efficacy] nourishing yin; nourishing blood; tonifying kidney; regulating the middle

Family, genus and classification

[indications] Diabetes; kidney deficiency; frequent urination; loss of appetite

[ecological environment]

1. It inhabits on the rocks with clear water and rapid flow from the low tide line to more than 20 meters or on the seafloor with a lot of sand. After it is fixed by the foot silk, it opens two shells slightly and feeds on the plankton in the water filtered by the gills. Hermaphroditism, 1-year sexual maturity, orange ovary, milky white testis, breeding period from May to July, the optimum temperature for reproduction is 16-19 ℃.

2. Most of them live on the sandy seafloor with the depth of 2-4m.

3. Living in the intertidal zone.

[harvest and storage] shell the scallops with a knife, remove the meat, take out the adductor muscle, boil for several minutes, wash off the mucus and dry them in the sun.

[resource distribution]

1. China is distributed in Bohai Sea and Yellow Sea. Now a large number of artificial breeding.

2. China is distributed in the South China Sea. But the output is low.

3. China is distributed in the South China Sea.

[animal and plant morphology]

1. Scallop Chlamys farreri has a fan-shaped shell with thin shell. The shell is about 85mm in length, 93mm in height and 1 / 3 in width. It is flat on the side, convex on the left and slightly flat on the right. The center of the shell is located in the center of the front end. From the top of the shell, the front ear and the back ear extend forward and backward respectively. The length of the front ear is about twice as long as that of the back ear. The shape of the anterior ear of the two shells is different. The anterior ear of the left shell is triangular, with many ribs on the surface. There is a notch on the ventral surface of the anterior ear of the right shell, which makes the anterior ear inverted trapezoid, with ribs on the surface. At the junction of the ear and the edge of the shell, there is a triangular wrinkled small area. There are more than 6-10 pectinate small teeth on the forward edge of the shell, so it is called pectinate hole, which is the foot silk hole. The front ear of the right shell curls to the edge of the left shell. The posterior ears of both shells are of the same size. The color of the shell surface is orange red to purple brown. Due to individual differences, the color of the left shell is often dark, and the color of the right shell is light. There are about 10 thick and protruding radial ribs, and there are often several thin radial ribs between each two. There are more main radial ribs in the left shell, about 20 or more, and there are also small radial ribs between the ribs. There were nail like spinous processes on all the thicker radial ribs. And the shell surface is often epiphytic spirochetes and other small tube dwelling ring insects. The inner surface of the shell is mostly milky white, and there is also a little purple orange reflecting the shell surface, with pearl like luster, and there are angular ligament grooves corresponding to the radial ribs. The outer and outer tunica leaves are close to the inner surface of the shell, covering the visceral mass. In the center of the visceral mass, the muscle is composed of smooth muscle and striated muscle, which is the white hypertrophic adductor muscle. The muscle marks were not obvious. The feet are cylindrical and golden yellow.

2. Scallop, Chlamys nobilis, has a round and fan-shaped shell, about 108mm in length and nearly equal in height and length. The shell color is gorgeous, showing purple brown, yellow brown, light red or with jujube red smoke like stripes. The radial ribs are larger, about 23, and there are 3 thin ribs between the two ribs. The growth line is dense, forming rather dense and raised scales.

3. Chlamys farreri, shell nearly round, shell length 38 mm, similar to height. The anterior ear is slightly larger than the posterior ear. The surface of the left shell is white, with yellowish brown cloud pattern and about 22 radial ribs. The growth line is raised near the ventral margin and slightly scaly. The surface of the left shell is grayish white and slightly fleshy.

[efficacy classification] nourishing Yin medicine; nourishing blood medicine; tonifying kidney medicine; regulating traditional Chinese medicine

[usage and dosage] oral: boiled, 10-25g.

[source] Chinese Materia Medica

brief introduction

Recipe name: Scallop and crystal chicken

Fujian Cuisine

Type and local characteristics

The basic characteristics of the soup are crystal clear and the taste is very clear

Basic materials: chicken breast (500g), scallops (75g), egg white (3), rice wine (20g), salt (6.5g), water chestnut (65g)

1. The chicken breast flower knife, and then cut into cubes, first grasp with salt, and then scatter the protein to grasp.

2. Then put the chicken pieces into the boiling water pot one by one to make the chicken pieces a little stronger. Then put the chicken pieces into the big bowl, add water (or clear soup, but turbid after steaming), scallops, wine, salt, and steam (about 50 minutes).

raw material

500g chicken breast, 75g scallops, 3 egg whites, 20g yellow rice wine, 6.5g salt and 65g water chestnut powder.

practice

1. The chicken breast flower knife, and then cut into cubes, first grasp with salt, and then scatter the protein to grasp.

2. Then put the chicken pieces into the boiling water pot one by one to make the chicken pieces a little stronger. Then put the chicken pieces into the big bowl, add water (or clear soup, but turbid after steaming), scallops, wine, salt, and steam (about 50 minutes).

Practice guidance of dried scallops

1. Scallops are usually cooked with other raw materials after removing the columnar tendons, which is suitable for steaming, grilling and other dishes;

2. The scallops should be soaked in warm water before cooking, or steamed with a small amount of water, yellow rice wine, ginger and scallion, and then cooked into dishes;

3. The method of foaming scallops: peel off the old tendons on scallops in advance, wash away the sediment, put them into the container, add wine, ginger, scallion, broth, steam them in the drawer for 2-3 hours, and then the scallops will grow into filaments, and soak them in the original soup for use.

characteristic

The soup is as clear as crystal.

Longitude: 104.0657

Chinese PinYin : Gan Bei Shui Jing Ji