[trial Report of Chobe Series Products] Warm Mixed Bird Shell

Name: [trial Report of Chobe Series Products] Warm Mixed Bird Shell
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Bird shell; 50g Chobe Mustard Salad Dressing; Some green pepper; Some Red pepper; Some shallot

by As light as a chrysanthemum

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Bird shell is a large, deep-water buried bivalve. It has muscular feet and can jump from the bottom of the sea with its feet. It is called bird shell, commonly known as "cockle". Bird shell is rich in protein and has Maintain potassium and sodium balance; eliminate edema. Improve immunity. Lower blood pressure, buffer anemia, which is beneficial to growth and development; rich in phosphorus, which constitutes bones and teeth, promotes growth and the repair of body tissues and organs, provides energy and vitality, and participates in the regulation of acid-base balance; 3. Rich in calcium and calcium It is the basic raw material for bone development and directly affects height; regulates enzyme activity; participates in nerve and muscle activity and neurotransmitter release; regulates hormone secretion; regulates heart rhythm and reduces cardiovascular permeability; controls inflammation and edema; Maintain acid-base balance, etc.

This time mixing the bird shells has saved a lot of things. It was directly mixed with Chobe’s salad sauce, which is really a good helper for the housewife.”

Ingredients

[trial Report of Chobe Series Products] Warm Mixed Bird Shell

1. Buy the bird shells and soak for a while, change the water several times, and then dispose of the internal organs

[trial Report of Chobe Series Products] Warm Mixed Bird Shell recipe

2. Set aside the processed bird shell meat for later use. At this time, boil water

3. After the water is boiled, pour in the bird shells, blanch five or six and fry them out

4. Green red peppers, green onions, shredded

5. Prepare the mustard-flavored salad dressing

6. Just mix well

Tips:
1. The internal organs must be removed, opening from the back
2. It takes five or six seconds to blanch, and it will get old after blanching for a long time.
3. No need to put salt