Chinese Food
Broccoli small abalone -- lose weight without losing face
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Abalone, also known as mirror fish, nine hole snail, bright eye fish and general's cap, is a single shellfish, belonging to marine mollusks. Abalone is oval in shape. Its flesh is purple red. There are five kinds of abalone, including Haliotis diversicolor, Haliotis semistriatus, abalone sheep, abalone ear and abalone wrinkly. Abalone meat is tender, delicate and delicious. It's incomparable with other seafood. It's always called the top of seafood treasures. It's known as one mouthful of abalone and one mouthful of gold. It's expensive. Abalone is very rich in nutritional value. It contains more than 20 kinds of amino acids. Each hundred grams of fresh abalone meat contains 23.4g protein, 3.4g fat, 32 mg inorganic salt calcium, 3.0mg iron, and a considerable amount of iodine, zinc, phosphorus, vitamins A, D, B1, etc. Traditional Chinese medicine believes that abalone has the effect of nourishing yin and nourishing. It is a kind of seafood that can nourish but not dry. It has no side effects such as toothache and nosebleed after eating. Dietotherapy herb records that abalone enters the liver to clear blood stasis, enters the intestine to clean up dirt, and does not damage the vitality. Invigorating the Yang and generating a hundred channels.
Cooking ingredients
Cooking Steps
Step1:Wash the abalone and remove the shell. Cut the onion and garlic, and cut the broccoli into small pieces.
Step2:Add salt and oil to broccoli and fish out for use.
Step3:Add Shaoxing wine in the boiled water of small abalone to remove the peculiar smell and put it to use.
Step4:In the pot, stir the onion and garlic, stir fry the abalone sauce and oyster sauce to give the fragrance. Add a little soup, add abalone, salt sugar and pepper to taste. Let it taste in a small heat. Collect the sauce in a large heat and then put it on the plate.
Cooking tips:Broccoli, a scientific name of broccoli, is commonly known as cauliflower, broccoli, cauliflower, Italian mustard, woody broccoli, etc. it belongs to a variety of Brassica in cruciferac, in which green flower ball is the product. The edible part is the fat and tender flower stem with flower bud group. The origin is on the Mediterranean coast. The taste of broccoli is fresh, delicious and memorable. Broccoli is a kind of vegetable with very high nutritional value. It contains almost all kinds of nutrients needed by human body. It contains protein, sugar, fat, minerals, vitamins and carotene. It is known as the vegetable crown. In every 100 grams of broccoli edible part, it contains 3.6 grams of protein, 5.9 grams of carbohydrate, 0.3 grams of fat, 78 mg of calcium, 74 mg of phosphorus, 1.1 mg of iron, 25 mg of carotene, 10 mg of vitamin C and many minerals. In addition, the mineral composition of broccoli is more comprehensive than other vegetables. Calcium, phosphorus and iron
