Stewed scallops with small oyster mushrooms is the perfect match of “mushroom best” + “seafood best”

2022-04-23 0 By

In the common home dish, often can see mountain wild flavor and seafood rare meat and vegetable collocation, small oyster mushroom braised scallops is one of them.Small oyster mushrooms are known as “the best of mushrooms”. Scallops with tender meat are known as “the best of seafood”. When cooked with chaozhou-Shantou style pork balls and bone broth, it is a very attractive and delicious home-cooked dish.Scallops, also known as scallops, are dried products made from the obturator muscle of scallops. Together with bird’s nest, sea cucumber, shark fin, abalone, fish belly, lips and roe, scallops are collectively referred to as “Sea Eight Treasures”. They are rich in protein, fat, carbohydrates, calcium, iron, magnesium, phosphorus and other elements.It contains three times as much protein as chicken, mutton and other meat, and contains higher minerals than shark fin and bird’s nest. It is a kind of food with high protein and low fat, which is known as the “best seafood”.Traditional Chinese medicine believes that scallops taste ganxianping, with nourishing Yin tonifying kidney, and the effect of stomach adjustment.Small mushroom, also known as or 䄂 the mushrooms mushrooms, immature fruit body is phoenix-tailed mushroom, succulent crisp, not only less fiber content, taste good, delicious, and rich nutrition, it contains the polysaccharide has been shown to have antitumor function, its entity is rich in high grade bacteria protein and 17 kinds of amino acids and the human body needs many kinds of trace elements,It is a rare edible fungus with extremely high nutritional value, and has the reputation of “the best mushroom”.From the point of view of traditional Chinese medicine, small oyster mushrooms taste sweet and smooth, with the effect of promoting blood circulation and removing stasis, dispersing channels and dredging collaterals.Chaoshan unique pig meatballs, rich in protein, fatty acid, vitamin A, vitamin B1, vitamin B2, calcium, iron and other trace elements, can provide heme and promote iron absorption of cysteine, can improve iron deficiency anemia.The taste is crisp, tender and delicious, long boiled, belong to low-fat food.The method is basically the same as beef meatballs, which is to beat lean meat into meat pulp to the glue, seasoning and mix well after the squeeze into meatballs.According to Traditional Chinese medicine, pork has the functions of moistening intestines and stomach, invigorating body fluid, tonifying kidney qi and antipyretic toxicity.For this home-cooked recipe, scallops are soaked for an hour or two, pork bones are braised in an electric pressure cooker for about 15 minutes, fresh meatballs are defrosted from the fridge, small oyster mushrooms are washed and chopped shallots and coriander are prepared.When everything is ready, pour the bone broth from the electric pressure cooker into the stock pot, add the scallops and meatballs and boil them for a while, then add the oyster mushrooms and scallions and continue to boil. When done, add coriander, season with oyster sauce and chicken essence and serve.