Eating raw seafood should pay attention to whether it is fresh, whether the restaurant is hygienic and formal, moderate and appropriate amount of food, etc.

In the dining world, there is a saying that the high-end ingredients often need the simplest cooking.

In the restaurant world, there is a "truth": high-end ingredients, often only need the simplest way of cooking. The general idea is that the simplest way to handle and cook food is to preserve its original flavor. Marinating is one of the simplest ways to cook. The following are some of the precautions to be taken when pickling:

1, the most crucial thing about pickling seafood is that the ingredients should be fresh. According to experts, raw pickled seafood may be with parasites, bacteria, etc., seasonal hot weather, bacteria reproduction speed, raw pickled seafood is very easy to deteriorate.

2, eat raw pickled seafood, you need to pay attention to whether the restaurant is formal, whether the ingredients are fresh, it is recommended that the seafood safety of the nearby waters before eating to pay attention to, to avoid parasites or bacteria in the high infection period to buy.

3, moderate moderate consumption, should not be consumed in large quantities. Once you have consumed the seafood, you should go to the hospital as soon as possible.

Characteristics of raw pickled seafood:

The difference between raw pickled and steamed, boiled, fried, fried and other high-temperature heated food cooking is that raw pickled will be live seafood cleaned with soy sauce as the base, adding onion, ginger, garlic, chili, fish sauce, coriander, sesame oil and other condiments to pickle, pickled and no longer be further processed, eaten directly raw.

Common raw pickled seafood are blood clam, shrimp mayflies, crabs, oysters, shrimp, thin shells and other types of shells. Put the cleaned live seafood into the marinade to refrigerate and marinate for 2-3 hours, then you can eat it.