What are the benefits and functions of dried oysters? How to choose dried oysters

In addition to high calcium content, dried oysters are also rich in phosphorus. Calcium needs phosphorus to be absorbed by the body, and phosphorus supplementation is conducive to calcium absorption. In addition, dried oysters also have other benefits and functions. If you are interested, the following is a detailed introduction from Encyclopedia Knowledge Network.

Contents of this article

1. Benefits and functions of dried oysters

2. How to select dried oysters

3. How to prepare dried oysters

The benefits and effects of dried oysters

1. The rich taurine contained in dried oysters has obvious liver-protecting and choleretic effects, and is a good medicine for preventing and treating intrahepatic cholestasis during pregnancy.

2. The rich trace elements and glycogen contained in dried oysters are beneficial to promoting the growth and development of the fetus, correcting anemia in pregnant women, and restoring the physical strength of pregnant women.

3. In addition to being high in calcium, dried oysters are also rich in phosphorus. Calcium needs the help of phosphorus when it is absorbed by the body. Supplementing phosphorus is beneficial to the absorption of calcium.

4. Dried oysters also contain vitamin B12, which is lacking in ordinary foods. The diamond element in vitamin B12 is an indispensable substance for preventing pernicious anemia.

5. The protein contained in dried oysters contains a variety of excellent amino acids, which have a detoxifying effect and can remove toxic substances from the body. The aminoethanesulfonic acid in them can lower blood cholesterol concentration. Therefore, eating it in moderation can prevent arteriosclerosis.

How to select dried oysters

There are two main types of dried oysters: oysters and pearl oysters (in Minnan dialect), which are small offshore oysters. Oysters are soaked in seawater for a long time, absorb rich nutrients, have a short growth cycle, and are relatively large in size. The economic value is quickly realized, but they have a fishy taste. Pearl oysters take more than a year from seedling to harvest. During the growth period, they are immersed in water and sunbathed with the changes of sea tides, grow slowly, are small in size, but taste sweet, and are top-quality on the tongue. Nowadays, in supermarkets or online shopping, many merchants select smaller pearl oysters from oysters, causing many customers to be deceived.

How to make dried oysters

Ingredients: 4 crape myrtle flowers, 500g oyster meat, 5g minced ham, 10g soaked mushrooms, 10g magnolia slices, pepper, salt, cooking wine, soy sauce, MSG, chicken broth, and ginger slices as needed

1. Remove the impurities from the calyx of the crape myrtle, wash it, and cut it into thin strips. Pick and clean the oyster meat, drain the water, and chop it. Wash the ham, magnolia slices, and mushrooms separately, and cut them into slices. Blanch the oysters, mushrooms, and magnolia slices in boiling water.

2. Heat the pot, add chicken soup, cooking wine, soy sauce, ginger slices, salt, boil over high heat, then add ham and mushrooms.

3. Bring magnolia slices and oysters to a boil, add MSG and shredded crape myrtle, adjust the taste, and sprinkle with pepper.