Beihai Yaozhu [Guangxi Beihai Specialty]

What is Beihai Yaozhu? Authentic Guangxi Beihai specialty: Beihai Yaozhu

Content summary:Do you want to know what Beihai Yaozhu is? This article is a detailed introduction toGuangxi Beihai specialty - Beihai Yaozhu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Beihai Yaozhu. The full text takes about 5 minutes to read, mainly including the basic introduction of Beihai Yaozhu and its nutritional value? What are the product features of Beihai Yaozhu? How to distinguish the authenticity of Beihai Yaozhu? Tasting and eating methods of Beihai Yaozhu

Basic Introduction to Beihai Yaozhu

Beihai Yaozhu, also known as Beihai dried scallop, is a dried product of scallops. Its taste, color, and shape are comparable to sea cucumber and abalone. The ancients said, "Three days after eating, I still feel bored with chicken and shrimp." This shows that the deliciousness of dried scallops is extraordinary. It is made by air drying the adductor muscle of scallops. Beihai is located at the southern end of Guangxi, on the northeast coast of Beibu Gulf. Surrounded by the sea on three sides, this area is rich in marine resources and renowned throughout the country and ASEAN for producing high-quality and pollution-free products such as Yaozhu and eel. It is also renowned both domestically and internationally and is one of the four major fishing ports in China

Beihai dried scallops have a moderate body shape and a delicious taste. They are processed using light dry methods to maintain their original flavor, without any salt impurities, and are of higher quality than other regions

How to distinguish the authenticity of Beihai Yaozhu

Some people like to eat dried scallops, but they may not necessarily choose them. Most dried scallops are imported products. When choosing, attention should be paid to:

(1) The color is bright yellow, and cannot turn black or white. The fresh taste with white frost is stronger;

(2) The shape should be as complete as possible, in a short cylindrical shape, solid and full, with dry and hard meat

(3) There should be no incomplete cracks

High quality fresh scallops, light yellow in color, the size of a child's finger. Small particles come second, followed by dark colored ones. The longer the dried scallops are stored, the worse they are

Tasting and Eating Methods of Beihai Yaozhu

Overconsumption can affect the digestive function of the gastrointestinal tract, leading to food stagnation and difficulty in digestion and absorption. Dried scallops have a high protein content, and excessive consumption may cause skin rashes. The sodium glutamate contained in dried scallops is the main component of monosodium glutamate, which can be broken down into glutamic acid and tyrosine. Under the action of intestinal bacteria, it is converted into toxic and harmful substances, which can interfere with the normal metabolism of brain nerve cells. Therefore, it is necessary to consume it in moderation

High quality dried scallops have intact particles, uniform size, light yellow color with a slight luster

Before cooking dried scallops, soak them in warm water to thicken them, or steam a small amount of water with yellow wine, ginger, and scallions to soften them, and then cook them into dishes

Attention

Dried scallops and sausages cannot be eaten together: they contain rich amine substances, and sausages contain nitrite. Eating both foods at the same time can combine to form nitrosamines, which are harmful to the human body

Scallion with dried scallops and sea cucumber

Ingredients: 2 sea cucumbers, 2 dried scallops, 20 grams of kelp, and 20 grams of summer dry grass<57

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