Steamed scallop with scallion and ginger(cong jiang zheng xian bei )

Steamed scallop with scallion and ginger

Introduction:

"Fresh shellfish contains a kind of daltyl 7-cholesterol and 24 methylene cholesterol, which have the effect of reducing serum cholesterol. They have the unique effect of inhibiting cholesterol synthesis in the liver and accelerating the excretion of cholesterol, so as to reduce the cholesterol in the body. They are more effective than the commonly used cholesterol lowering drug sitosterol. After eating shellfish, people often have a refreshing and pleasant feeling, which is undoubtedly beneficial to relieve some vexing symptoms

Production steps:

Step 1: prepare the material. Wash the scallops, drain, wash the spinach, peel and shred the carrots.

Step 2: mix fresh shellfish with starch.

Step 3: stir fry the spinach in a boiling water pan, take it out and put it on the plate.

Step 4: under the spinach shop, put fresh scallops on top.

Step 5: put shredded carrots and ginger on top.

Step 6: put pepper, salt and cooking wine into a bowl to make a bowl juice.

Step 7: pour the bowl juice into the plate, steam for 5 minutes and turn off the heat.

Step 8: serve.

Materials required:

Fresh shellfish: 150g

Scallion: right amount

Shredded ginger: right amount

Starch: right amount

Cooking wine: moderate

Pepper: right amount

Salt: right amount

Attention: people with chronic diseases should be careful to eat; shellfish are mostly cold, so people with spleen and stomach deficiency should not eat more.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong Jiang Zheng Xian Bei