Use mom’s favorite seafood to make a refreshing cold dish - Bird Scallops in Sauce
Overview
Mom likes to eat seafood, and I’m just like her in this. When I returned to Weihai in October last year, I cooked seafood for her in different ways every day. This bird clam was her favorite, so she quickly froze a few packs and brought them back when she went home. She has been eating them until now and there are only 2 packs left. It’s been very hot these days. I used my mother’s favorite clams to make a refreshing cold dish. It’s very fresh and refreshing. Bird shells are famous for their large body, thin and colorful shell, crisp and tender meat, and sweet taste. Bird shells are not only tender and delicious, but also have good health effects on the human body. It can be used as the first choice raw material to supplement high-quality protein and calcium, and bird shell meat contains a variety of amino acids. It is very rich in nutrients and has the effects of moistening the lungs, replenishing essence and replenishing yin, which is unmatched by other shellfish. In addition, it has the functions of clearing away heat and detoxifying, nourishing yin and calming the liver, improving eyesight and preventing eye diseases. It is suitable for people with yin deficiency and internal heat.
Tags
Ingredients
Steps
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Cut cucumber, red pepper, and fungus into shreds.
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Clean the clams.
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Bring the water to a boil, turn off the heat, add the clams and fish them out quickly for 3 seconds.
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Salt, vinegar, wasabi (horseradish), sugar, and beef powder are mixed into the sauce. The taste is focused on the sourness and the stimulation of wasabi. After mixing, put it in the refrigerator for more than half an hour, which is ideal.
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Put the drained scallops together with the cucumber, red pepper, and fungus shreds, and pour in the juice.
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Stir evenly.
