L Grade Hokkaido "60-64 Head Quality" Large sized Conpoy

£36.99
unit price each

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Hokkaido, Japan has a superior natural environment, pure water quality and extremely delicious products. It accounts for more than 90% of the world market. Japanese scallops are rich in protein, glycogen and inorganic salts. At the same time, scallops contain 646 mg of phosphorus, which is the highest in seafood. In addition, the potassium content is as high as 739 mg. Potassium helps maintain the normal function of cell penetration, and phosphorus is the constituent. The main minerals in the cell membrane can promote cell growth and have the function of nourishing and nourishing the skin.

As Hokkaido is located in the cold zone of about 45 degrees north latitude, the water temperature is low It is an environment conducive to the growth of scallops. The meat of scallops not only accumulates rich nutrients, but also has a sweet and sweet quality. In addition, the process of processing scallops in Japan is complicated and rigorous. The agency conducts supervision and inspection, so the market usually uses Hokkaido scallops as the top grade.

Function ：

Yuanbei contains protein, fat, carbohydrates, a variety of amino acids, vitamin A, calcium,
potassium, iron, magnesium, selenium and other nutrients to help For lowering blood pressure, lowering cholesterol, strengthening the spleen and kidney, moisturizing the throat
to remove dryness, diuresis and swelling, improve immunity, post-illness conditioning, anti-cancer, soften blood vessels, and prognosis
Prevent arteriosclerosis and other effects.

Recommended dishes: Whether it’s scallop and loofah soup for relieving heat and heat, or stewed chicken soup for warming up in winter, they are cooked at home The scallop protein fried rice that I arrived was still scallop porridge. Yuanbei is an indispensable ingredient.

Before cooking, scallops need to be soaked in clear water to swell up. If it is a soup, wash the surface with clear water and soak in water about half Hours, you can put them in the soup and cook together. But if it is used for food, you can wash the scallops and soak them in clean water for 2 hours (the scallops can be kept for later use). After the scallops are soaked to soften the body, remove the thickest and hardest stigma. Steam it for a few minutes until it is soft and ready to use, or soak for an hour and steam for 40 minutes.

Place of Origin: Japan