Ningde scallop skewers

Ningde scallop skewers

　　Scallop Knowledge Introduction:

　　Scallops are made by drying the adductor muscles of several types of shellfish, such as Yoldia and Amusium, resulting in short, cylindrical, light yellow pieces with muscle fibers on the sides. They are one of China’s famous “Eight Treasures of Seafood” and are considered a premium aquatic delicacy. As an ancient saying goes, “Three days after eating them, chicken and shrimp still taste bland.” This illustrates just how exceptionally delicious scallops are.

　　Scallop Nutritional Analysis:

　　Scallops contain nutrients such as protein, fat, carbohydrates, vitamin A, calcium, potassium, iron, magnesium, and selenium. They are rich in monosodium glutamate, giving them an intensely savory flavor. Compared to fresh scallops, their fishy smell is greatly reduced.

　　Scallops Suitable For:

　　Generally suitable for all people

　　1. Recommended for those with weak spleen and stomach, insufficient qi, malnutrition, chronic illness and physical weakness, deficiency in all five organs, spleen-kidney yang deficiency, elderly with frequent nighttime urination, high blood lipids, arteriosclerosis, coronary heart disease, poor appetite, indigestion, various pain conditions, post-radiation or chemotherapy patients, and suitable for individuals with yin-deficiency constitutions such as diabetes, lupus erythematosus, and Sjögren's syndrome.

　　2. Not suitable for children or individuals with gout.

　　Scallops’ Therapeutic Effects:

　　Scallops have a neutral nature, with a sweet and salty taste;

　　They nourish yin, tonify kidney, regulate the middle energizer, regulate qi, and benefit all five organs;

　　They help treat dizziness, dry throat and thirst, consumptive coughing with blood, and weakness of the spleen and stomach. Regular consumption may also help lower blood pressure, reduce cholesterol, and improve overall health and vitality.

　　Scallops Cooking Guide:

　　1. After removing the muscle fibers and rehydrating, scallops are often combined with other ingredients to prepare dishes. They are suitable for steaming, braising, and similar cooking methods;

　　2. Before cooking, scallops should be soaked in warm water to rehydrate, or steamed soft with a small amount of water mixed with cooking wine, ginger, and scallions. Then they can be cooked into dishes;

　　3. To rehydrate scallops, first remove the tough muscle fibers, wash off any sand or dirt, place them in a container, add cooking wine, ginger slices, scallion segments, and broth, then steam for 2–3 hours until they can be teased apart into threads. Once rehydrated, store them in the original broth until ready to use.