Gan Bei

Content
1. What is Gan Bei?
    1.1 Dried scallops
2. Types of Gan Bei
    2.1 Zhi Kong Scallops
    2.2 Hua Gui Zhi Kong Scallops
    2.3 Hua Que Zhi Kong Scallops
3. Growth environment of Gan Bei
4. Processing methods of Gan Bei 
5. Gan Bei TCM
6. Gan Bei benefits
7. Gan Bei side effects
8. How to take Gan Bei?
9. How to choose Gan Bei?
10. How to buy Gan Bei?

Gan Bei, which is also called Dried scallops or Conpoy, the name of traditional Chinese medicine. It is the adductor muscle of Chlamys farreri (Jones et Preston), Chlamys nobilis (Reeve) and Chlamys pica (Reeve) of scallops. It is mainly distributed in the Bohai Sea, the Yellow Sea, and the South China Sea. It has been artificially bred in large numbers. It has the effects of nourishing yin, nourishing blood, nourishing the kidney, and regulating the middle. It is used for quenching thirst, frequent urination due to kidney deficiency, and loss of appetite.

Dried scallops are also a food (made for the adductor muscle of scallops), a dried product of scallops. The nutritional value is very high. It has the functions of nourishing yin and kidney, and regulating the stomach. It can treat symptoms such as dizziness, dry throat and thirst, consumptive tuberculosis and hemoptysis, and weak spleen and stomach. Regular consumption can help lower blood pressure, lower cholesterol, and benefit fitness. The ancients said: "Three days after eating, I still feel that the chicken and shrimp are boring." It can be seen that the delicacy of scallops is extraordinary. It is made from the air-dried adductor muscle of scallops, and it also has the effects of anti-cancer, softening blood vessels, and preventing arteriosclerosis.

Also known as: sea fan, scallop clam, the shell is fan-shaped, and the shell is thin. Generally, the shell is about 85mm long, 93mm high, and the width is about 1/3 of the high. The side is flat, the left shell is convex, and the right shell is slightly flat. The top of the shell is located in the center of the front end. Front ears and back ears protrude from the top of the shell forward and rear respectively. The front ears are large and about twice as long as the back ears. The shape of the anterior ear of the two shells is different. The left shell is triangular in shape, with many thin ribs on the surface, and there is a notch on the ventral surface of the right shell, making the anterior ear an inverted trapezoid. At the center, there is a triangular wrinkled small area, and on the forward shell edge of this small area, there are more than 6-10 comb-shaped denticles, so it is called the comb-shaped hole, which is the foot silk hole. The front ear of the right shell curls toward the edge of the left shell. The posterior ears of the two shells are of the same shape and size. The color of the shell surface is orange-red to purple-brown. Due to individual differences, the color of the left shell is often dark, and the color of the right shell is light. The growth lines are obvious, and the radial ribs are extremely strong. The left shell has about 10 thicker and protruding radial ribs, and there are often several thinner radial ribs between each two; the left shell has more main radial ribs, about 20 or more, and there are also small radial ribs between the ribs. All of the thicker radial ribs have nail-like spines. And the shell surface is often epiphytic spiral worms and other small tube-dwelling ringworms. The inner surface of the shell is mostly milky white, and there is also a small amount of purple orange that shows through the shell surface, and has a pearly luster, and there are ribs corresponding to the radial ribs. Hinge line straight, without teeth. The outer ligament is thin and brown, and the inner ligament is dark brown, embedded in the triangular ligament groove. The two leaves of the mantle are closely attached to the inner surface of the shell, covering the viscera, and the muscle composed of smooth muscle and striated muscle in the center of the viscera is the white hypertrophic adductor muscle. The scars of each muscle are not obvious. Foot cylindrical, silk golden yellow.

The shell is round and fan-shaped, the shell length is about 108mm, and the height and length are similar. The shell color is gorgeous, showing purple-brown, yellow-brown, light red or maroon-like markings. The radial ribs are relatively large, about 23, and there are 3 thin ribs between the two ribs. The growth lines are fine and dense, forming fairly dense and raised small scales.

The shell is nearly round, the length of the shell is 38mm, and it is nearly equal to the height. The front ears are slightly larger than the back ears. The surface of the left shell is white, with yellow-brown cloud-like patterns, and there are about 22 radial ribs. The growth line is raised near the ventral margin, slightly scale-like. The surface of the left shell is off-white with slightly flesh-colored markings.

Zhi Kong Scallops inhabit rocks with clear water and rapid flow from the low tide line to more than 20 meters or the seabed with more gravel. After fixing the silk, the two shells slightly open and use the gills to filter the plankton in the water for food. Dioecious, sexually mature in 1 year, ovaries are orange-yellow, testes are milky white, the reproductive period is from May to July, and the optimum temperature for reproduction is 16-19°C. my country is distributed in the Bohai Sea and the Yellow Sea. Now a large number of artificial breeding.

Hua Gui Zhi Kong Scallops mostly live in sandy seabeds with a water depth of 2-4m in shallow seas. In my country, it is distributed in the South China Sea. But the output is less.

Hua Que Zhi Kong Scallops lives in the intertidal zone. In my country, it is distributed in the South China Sea.

Cut the shells of the caught scallops with a knife, remove the meat and take the adductor muscles, boil them for a few minutes, take them out, wash off the mucus, and dry them in the sun.

The adductor muscle of scallop.

Sweet, salty, slightly warm.

Return spleen, kidney channel.

Nourishes yin, nourishes blood, invigorates the kidney, regulates the middle.

For quenching thirst, frequent urination due to kidney deficiency, loss of appetite.

Gan Bei is nearly round, with two shells of different sizes, the left shell is flat, and the front and back ears are nearly equal in size. The surface of the left shell is purple, with a few white spots and small purple spots. There are about 28 radial ribs protruding from the top of the shell to the ventral edge, and the inner surface is lavender. The right shell is extremely protruding, the front ear is larger than the back ear, the surface of the right shell has small purple spots, the reflective ribs are wider and more prominent than the left shell, about 27, and the inner surface is white.

Oral administration: cooking, 10-25g.

1. "Chinese Marine Medicine" 1989, (4): 18: "Nourishing yin, nourishing blood, tonifying kidney, regulating the middle."
2. "Chinese Materia Medica Illustrated Record": "Nourishing yin, invigorating the kidney, regulating the middle. It is used for quenching thirst, frequent urination, and persistent food incontinence."

Gan Bei can also promote blood and water metabolism, remove excess toxins and water in the human body, improve the elimination of water and sodium retention, and can act as a diuretic and detumescence.

Gan Bei not only promote telangiectasia, but also reduce blood viscosity, remove cholesterol in the blood, promote blood circulation, and help lower blood lipids, cholesterol, and control blood pressure.

Gan Bei are rich in protein, amino acids, minerals, vitamins and other nutrients, which are important components of white blood cells and antibodies in the human body. Appropriate consumption of scallops can improve physical weakness and low immunity.

1. Excessive consumption will affect the digestive function of the intestines and stomach, resulting in food stagnation, which is difficult to digest and absorb. Gan Bei is high in protein and eating too much may cause rashes. The sodium glutamate contained in scallops is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine, etc., which are transformed into toxic and harmful substances under the action of intestinal bacteria, which will interfere with the normal metabolism of brain nerve cells. Be sure to eat it in moderation.

2. Gan Bei and sausages cannot be eaten together: they are rich in amines, and sausages contain nitrite. Eating the two foods at the same time will combine to form nitrosamines, which is harmful to the human body.

3. Children and gout patients are not suitable for consumption.

Wash and soak the dried scallops, take the sea cucumbers out of the refrigerator and thaw, marinate the soaked scallops with cooking wine for about ten minutes, slice the sea cucumbers, pine the scallops and sea cucumbers with oil, and stir-fry for a while. Next, put in an appropriate amount of water, boil it and cook on low heat for about ten minutes, then cut the loofah into slices. Put in the loofah and simmer for about five minutes on low heat. Turn off the heat when the loofah is cooked, and then add an appropriate amount of salt to taste.

After washing Gan Bei, soak them in warm water for about two hours. Remove the skin of the small winter melon, wash it, remove the winter melon seeds inside, and slice the winter melon for later use. Wash the old duck, remove the viscera and head, cut it into large pieces, and put it aside for later use. Put an appropriate amount of water in the pot, boil it with big water, put the duck pieces in, cook in it, take it out after three minutes, take it out with clean water, and wash off the floating foam on the surface. Then wash the pot and put it in clean water, then put in duck pieces, winter melon pieces, scallops, and tangerine peel in turn, and heat it over high heat. After boiling, simmer for about two hours on low heat before eating.

Soak Gan Bei in warm water until soft, put them in a pot together with japonica rice, add water and simmer to make porridge.

Tear the soaked Gan Bei into small shreds. Cut the onion, ginger and garlic into thin shreds, and the celery into granules. After processing the Xia, wash it and set it aside. Put the leftover rice into the pot, add an appropriate amount of water, then add a few drops of salad oil, and boil the water Add dried scallops and boil over low heat. Finally, after cooking the rice into porridge, add shrimp and shredded ginger, cook for about 15 minutes, and finally add salt and other condiments to taste.

Soak the dried Scallop first, take out the internal organs of the chicken, remove the head and tail, and wash the chicken pieces. Place chicken pieces in boiling water to remove blood. After heating the oil in a clean pan, sauté the ginger slices until fragrant, then add the chicken pieces and stir fry. Put water in a casserole and boil it, then pour the chicken pieces into the pot. Next, add scallops and cook over low heat for about 40 minutes. Finally, add yam and cook for 20 minutes. Finally, add appropriate salt to taste.

Soak and shred Gan Bei until soft, beat the eggs, put in the scallops and steam until cooked.

The color of fresh Gan Bei is generally more natural, slightly bright, and looks fresher; if there is black or yellow, it means that the scallops have been placed for too long, the appearance has lost its luster, the meat is not fresh, and some even have moldy Phenomenon. When purchasing, try to choose light yellow or brown ones, so that cooking will be more delicious and rich.

Gan Bei with good quality are all similar in shape, showing a relatively round and plump shape, generally cylindrical, full of meat, very hard to the touch, not too brittle; on the contrary, if the shape of scallops is broken, incomplete, or cracked, it is recommended that you try not to select.

Dried scallops also vary in size. Good-quality scallops are relatively uniform in size, and rarely vary in size. Each scallop has been carefully selected and looks plump. Low-quality scallops generally don't pay attention to these things. The scallops are large and small, with messy textures, loose particles, and some slags appear.

Smell the dried scallops. If there is a salty or fishy smell, it means that the quality of the scallops is poor. High-quality scallops have a sweet smell and a faint fragrance, which is very appetizing.

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