Three Seafood Recipes for Weight Loss: Healthy Ways to Cook Shrimp and Squid Rolls

There are many varieties of shellfish, and choosing the right variety to make soup is a great way to get nutrition. The most commonly used are clams, mussels, and cockles; the preparation methods are similar, but the flavors vary.

1. Clam Soup
Ingredients: 200g clams, 1 slice of ginger, 5-6 strips of kelp, 1 sprig of cilantro, 2 tablespoons of vegetable oil, a pinch of salt.

Tools: Clay pot
Instructions:
(1) Soak the clams in clean water for a day to allow them to expel the sand. Clean the shells with a small brush.

(2) Slice the ginger into thin strips, wash the kelp strips, and wash and cut the cilantro (remove the roots) into two sections.

(3) Bring water to a boil in the clay pot, add the ginger strips and clams, and cook until the clams open. Add the kelp strips, a suitable amount of vegetable oil, and salt, and cook until done. Add the cilantro and turn off the heat.

2. Boiled Shrimp

Ingredients: 200g bamboo shrimp, 2 sections of scallion, 2 slices of ginger, xylitol, soy sauce, a little vinegar, a little salt.

Tools: Wok

Instructions:
(1) Buy live shrimp and put them in clean water to allow them to swim freely and expel any sand or mud.

(2) Put a wok on the stove and add water to boil.

(3) Add the rinsed shrimp, scallions, and ginger to the boiling water and cook until the shrimp turn red and are cooked through. Remove the shrimp, discard the scallions and ginger, and arrange them on a plate.

(4) Pour some soy sauce into a small dish to make a dipping sauce. Add xylitol and vinegar according to personal taste.

3. Three-Delicacy Squid Rolls

Ingredients: 200g squid, 40g bamboo shoots, 1 large red bell pepper, 1 scallion, 1 slice of ginger, 2 tablespoons of vegetable oil, a little salt. Equipment: Wok
Instructions:
(1) Clean the squid. Make diagonal cuts on one side of the whole piece, but do not cut all the way through. Then cut into small strips.

(2) Clean the other ingredients. Cut the bamboo shoots into diamond-shaped slices. Slice the ginger and scallions.

(3) Heat vegetable oil in a wok over high heat. Quickly stir-fry the squid until it is about 80% cooked. Remove it with a slotted spoon and drain the oil.

(4) Add vegetable oil back to the wok. Add the ginger slices, red bell pepper, and scallion segments and stir-fry for 10 seconds. Then add the squid and stir-fry together. Season with a little salt, stir-fry briefly, and serve.