Lucky scallop(ji xiang gan bei )

Auspicious scallop method:

Raw materials for making auspicious scallops:

Scallops 100g, chicken fillet 50g, eyebrow garlic 1g, three sets of soup 100g, egg white 4

Production steps of auspicious scallops:

Blanch scallops in Maotang and tear them into shreds; remove the tendons of chicken fillet, add egg white, three sets of soups, wet starch, refined salt and cooking wine to make chicken juice; when the lard oil is heated to 40% in a frying spoon, slowly pour in chicken juice, stir while pouring, and fry with slow fire; half into the soup plate, half into the soup plate after mixing with scallops in the spoon, sprinkle with eyebrows and garlic

Lucky scallop

Jixiang scallop is a famous local dish in Shandong Province, belonging to Shandong cuisine. The main ingredients are chicken and scallops. The meat of chicken is tender and delicious. It is suitable for various cooking methods. Chicken is nutritious and has the function of nourishing. Shellfish is 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.

Dish ingredients

Scallops 100g, chicken fillet 50g

Eyebrow garlic 1g

Three sets of soup 100g

Egg white 4

Production method

1. Boiled scallops in soup and then shredded;

2. Remove the tendons and make the antler in chicken fillet, add egg white, three sets of soup, wet starch, refined salt and cooking wine to make chicken juice;

3. When the lard oil is heated to 40% in a frying spoon, slowly pour in the chicken juice, stir while pouring, and fry it over low heat;

4. Half into the soup plate, half in the spoon and scallops mix well into the soup plate, sprinkle with eyebrow garlic

Nutrients

chicken

Chicken has the function of warming, replenishing qi, tonifying essence and marrow, tonifying deficiency and replenishing intelligence. It is said in Shennong's herbal classic that eating chicken often can communicate with the spirit; most later doctors think that eating chicken makes people intelligent. For Alpinia Oxytropis, pheasant (pheasant) is the best, grass Pheasant (native chicken) is the second, mechanized raising

Shellfish meat

Fresh shellfish - normal color and luster, no odor, smooth feeling, good elasticity. Not fresh shellfish - color loss or tarnish, sour, feel sticky, poor elasticity.

nutritive value

Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to that of egg and milk, so it is a good source of protein.

The protein content of chicken is different according to the position, skin and no skin. The order from high to low is peeled chicken, breast meat and thigh meat. Compared with other meats, skinless chicken has the characteristics of low calorie. However, there are a lot of lipids in the skin, so it is absolutely impossible to call chicken with skin a low calorie food.

Every 100 grams of skinless chicken contains 24 grams of protein and 0.7 grams of lipids, which is a high protein food with almost no fat.

Chicken is also a good source of phosphorus, iron, copper and zinc, and rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and so on.

Compared with beef and pork, chicken contains more unsaturated fatty acids oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce LDL cholesterol, which is harmful to human health!

influence

Impact on disease and health

Chicken has high protein content, many kinds of amino acids, and high digestibility. It is easy to be absorbed and used by human body. It can enhance physical strength and strengthen the body.

Chicken contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure.

Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and other diseases.

According to traditional Chinese medicine, chicken has the effects of warming and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Chicken breast meat contains more B vitamins, which can recover fatigue and protect skin; thigh meat contains more iron, which can improve iron deficiency anemia; wing meat contains rich bone collagen, which can strengthen blood vessels, muscles and tendons.

Diet should be avoided

The nutrition of chicken is higher than chicken soup, so don't drink chicken soup without eating chicken.

Chicken butt is the most concentrated place of lymph, and it is also a warehouse for storing bacteria, viruses and carcinogens. It should be discarded.

Gout patients should not drink chicken soup, because chicken soup contains high purine, will aggravate the disease!

Store and eat

How to choose, store and eat

Fresh chicken meat is closely arranged, the color is clean pink and shiny, the skin is beige, shiny and tension, and the hair follicles are prominent. Do not choose the meat and skin surface is dry, or more water, fat loose chicken.

Chicken is easy to deteriorate in meat products, so it should be put into the refrigerator immediately after purchase, and can be eaten a little later or the next day. The rest of the chicken should not be kept raw, but cooked. Chicken can be stewed, steamed and cooked separately, or fried, stewed and fried together with other vegetables and meat.

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.

Suitable for people

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

Applicable Quantity

The product is 50-100g each time.

reminder

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.

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Chinese PinYin : Ji Xiang Gan Bei