Can pregnant women eat thin shells?

Thin shellfish tastes delicious and has high nutritional value. It can effectively prevent cardiovascular and cerebrovascular diseases, and can also help supplement nutrients such as protein, iron, and calcium. Therefore, many people love it in their daily diet. Pregnant women can also eat thin shellfish, but we must pay attention to the fact that these seafood foods must be cooked before eating.

1. Nutritional value

The thin shell is not only delicious, but also has high nutritional value. It also has the functions of regulating blood lipids, preventing cardiovascular and cerebrovascular diseases, and relieving cough and asthma. The shell of clams is very thin and there is mucus on the surface. They are rich in protein, iron, calcium and other nutrients. They contain a variety of nutrients and are a popular seafood with high nutritional value.

2. Stir-fried thin shell

Ingredients and seasonings: fresh flaky shells, cooking oil, garlic rice, sweet potato (fish lettuce), red pepper, and fish sauce.

Wash and drain the taro, chop the garlic, chili and preserved radish into small pieces, pick the leaves and tender shoots of angelica sinensis and set aside; first stir-fry the garlic in an iron pan (Chaoshan people use "iron tripod") with oil until fragrant, then pour the chili, taro and angelica sinensis into the tripod in turn. When you hear two or three "zha" sounds, hold the tripod with your left hand and stir-fry with a spatula (tripod shovel) or ladle in your right hand, and pour in an appropriate amount of fish sauce. Move quickly and don't stop ladle. When you see the phyllo in the pan blooming (the shells are unfolding), turn off the heat immediately and remove the pan from the heat. A plate of fragrant fried phyllo is ready.

3. Thin Shell Taro Casserole

Ingredients and seasonings: taro, fresh shuck, cooking oil, green onion, red pepper, fish sauce.

Peel the taro and cut it into pieces; wash the taro shells, chop the scallions and chili peppers into beads and set aside; first stir-fry the scallions in cooking oil until fragrant, then remove them; continue to stir-fry in oil until the surface of the taro pieces turns slightly golden, add water, scallions and appropriate amount of chili peppers, cover and simmer until the taro is cooked, pour in the fresh taro shells and appropriate amount of fish sauce, use a ladle to turn over until the taro shells open, then remove from the pot.