Super AAA Qingdao Yuanbei
Yuanbei from Qingdao, China, has a slightly lighter color and a sweeter taste than Japanese scallops. It has finer grains and a large price. It is suitable for stewed eggs, porridge or stir-fried food.
Efficacy : Yuanbei contains high protein, which is a kind of nutritious seafood. It can nourish yin and nourish the kidney, and can be used by women after the initial recovery or postpartum.
Tips: It is recommended to put the refrigerator in the refrigerator after receiving the goods
The white spots or powder on the surface of scallops or scallops are "salt frost", which is a normal phenomenon. Because it is from the "sea"
Recipe recommendation:
Qingdao Xiaoyuanbei Steamed Eggs
Material:
* 3 eggs (beaten into juice), about 150ml
* Xiaoyuanbei 8-12 grains
* 300ml of scallop water/chicken broth
* Salt + drum oil + oil + chopped green onion at will
How to:
1. Rinse the small yuan shells briefly, then soak in clean water for 1 hour
2. Steam the fragrant small yuan scallops for 15-20 minutes (if you have time to soak and resist d, just wash and steam Gan Nai)
3. Beat the eggs, add less salt, and then add the steamed small yuan shell water (frozen), the ratio is about 1:1.5-2
4. Wrap fresh-keeping paper, use a toothpick/fork to make a few holes for ventilation
5. Steam for about 10 minutes
6. Add small yuan shells and steam for 5 minutes
7. Add oil and chopped green onion. Complete