Hibiscus Chili Red Scallop
Overview
Red clams can lower cholesterol and blood lipids. Shellfish molluscs contain delta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol. Thereby lowering cholesterol in the body; they are more effective than the commonly used cholesterol-lowering drug sitosterol. People often feel a refreshing and pleasant feeling after eating shellfish, which is undoubtedly beneficial to relieve some troublesome symptoms.
Tags
Ingredients
Steps
-
After soaking the red clams in salt water and spitting out the sand, brush the surface with a wire brush and rinse thoroughly
-
Immediately after the water boils, turn off the heat and scald the red clams in the boiling water with the heat turned off. The shells will open in a few seconds.
-
After scooping it up, remove half of the shell and tear off the black part inside. I forgot to take a picture of this step. After opening the shell, you will see a black lung. Most people don’t remove it. My personal habit is to remove it. It doesn’t look clean
-
Start cooking the soy sauce. Pour in the soy sauce, add two cups of water, a grain of rock sugar, star anise, kaempferia and bay leaves and cook together
-
Spread minced garlic and chili millet on top of the red clams. Put the appropriate amount according to your family's preference
-
Let the cooked soy sauce cool down and pour it over the red clams covered with garlic and chili
-
Garnish with coriander and serve
