What is the difference between scallops and scallops?

Yao Zhu Yao Zhu is commonly known as scallop, which is the stigma meat (its adductor muscle) of Jiang Yao (shellfish). Because they are usually sun-dried, they are also called dried scallops and scallops.

Because when you pry open a Jiangyao, you only get a small lump of scallops the size of your little fingertip, so in ancient times, this was considered a treasure. You can buy it in supermarkets now, but really good, big scallops are still not cheap.

Dried scallops are mild in nature and salty in taste. They nourish yin and blood, replenish qi and strengthen the spleen. They are mainly used to treat abdominal indigestion, polydipsia, yin deficiency and strain.

Scallops are rich in protein and a small amount of iodine. They are delicious and are very delicious when used in cooking.

The most common one is scallop porridge. To make it simple, you can use soaked scallops to scramble eggs, or boil radish and scallops to make vegetable soup.

Use scallops to make tonic soup. Common ones include:

Use scallops, lilies and lotus seeds to stew the tonic soup.

Stew the soup with bird's nest, lean meat, snow fungus, rock sugar and scallops.

Stew clear soup with fish maw, snail slices and scallops.

For candidates, workers, people who work night shifts, people who are prone to eye fatigue, etc., often drinking some symptomatic and mild scallop stew soup can still have an auxiliary therapeutic effect.

"Qian Yao Zhu" is also known as "Jiang Yao Zhu", "Ma Jia Zhu", "Jade Yao Zhu", "Mi Ding" and "Jiang Yao Zhu"; in fact, it is the adductor muscle of various shellfish The general name of dried products; because of its particularly delicious taste, it is known as the "best seafood" and is listed as one of the "Eight Treasures of the Sea". It is better to have a grain-shaped belly that is swollen and round, light yellow in color, dry to the touch and fragrant, tender and waxy with a fresh aroma, and slightly sweet aftertaste.

More than 30 varieties of shellfish have been found that can be used to make scallops. Our common ones are:

"Dried scallop" is a dried product of the adductor muscle of scallops. , is produced along the coast of China; its other names include "meat pillar", "meat tooth", "sea thorn", etc.

"Jiang Yao Zhu" is the dried adductor muscle of Jiang Yao family shellfish. It is produced in coastal areas such as China and Japan. Its other names include "Jiang Yao Zhu", "Qian Yao Zhu", "Zong Gu" and "Jiao Daozi". The columnar muscles of "Dahaihong", "Vestplum", etc. are larger than that of "dried scallop", but the muscle fiber is thicker and the flavor is inferior to "dried scallop".

"Sun and Moon Shell", also known as "Sun and Moon Snail", "Strap Snail" and "Flying Snail" when fresh, is a dried product of the adductor muscle of the scallop family Sun and Moon Shell. It is rose in color and light yellow on the other side, so it is named after it. It is mostly produced in the coastal areas of Guangxi and Beihai, and its flavor is similar to that of "scallops".

"Sea clam column", also known as "Xi Shi tongue" and "Minjiang mussel" when fresh, is a dried product of the adductor muscle of sea mussels in the family Gelidae. It is the most famous one produced along the coast of Fujian and has a delicious taste. Similar to "scallop".

"Oyster tendons", fresh products are also called "oyster tendons" and "Ke tendons" are dried products of the adductor muscle of Tridacnaceae Tridacnaceae; they are mainly produced in the South China Sea Islands, although individual dried products Big. But the muscle fiber is thicker and the umami taste is also slightly less.

"Cheelaed Meat Pillar", known as "Red Honey Ding" in ancient times, is the dried product of the adductor muscle of the clam or the clam of the family Clamidae. The fresh product of "Clam" is also called " "Mirage", "Chang'e", "Zibei", "Chechel", etc., and "Clam" fresh products are also called "flower clam", "yellow clam", "sea clam", "green clam", "Chechel", etc.; produced in Fujian and It has the best flavor in the Zhejiang area and was used as a tribute to the imperial court in the past.

Yuan Bei: Yuan means "reunion"; Bei means "making money". When choosing scallops, pay attention to its place of origin. The scallops produced in Japan are more umami and have a good texture. The price of the scallops is directly proportional to their size. When purchasing, pay attention to the color of the scallops. The surface is golden yellow. When you break it open, the inside is golden or slightly brown, which is a sign of freshness; there is a layer on the surface. The thin white powdery ones have been dried for a long time. Such scallops can be used for soup, but when used for cooking, the taste is far inferior to fresh ones. Observing the surface is also a must-do when purchasing Yuan Bei. It is best to buy one with a complete surface.