Benefits of Scallop Porridge

Dried scallops are dried products of the adductor muscle of the scallop family. The full name should be "Jiangyao scallops" because they are the meat of Jiangyao. Jiangyao is a kind of sea clam, a kind of shellfish, produced along the coast of China. When you pry open a Jiangyao, you only get a small lump of dried scallop the size of your little fingertip, so in ancient times, it was considered a treasure. Its taste, color, and shape are comparable to those of sea cucumbers and abalone. The ancients said: "Three days after eating, chicken and shrimp still feel bland." It can be seen that dried scallops are extraordinary. It tastes sweet, soft and easy to digest. It can be used as a main dish or ingredient, and a little bit is added to porridge, rice and soup. It is best to have a rounded shape, light yellow color, dry and fragrant feel, tender and glutinous, and slightly sweet.

Dried scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times that of chicken, beef and fresh shrimp. The mineral content is far higher than that of shark fin and bird's nest. Dried scallops are rich in sodium glutamate.