Seafood?
First of all, crabs
It's crab season again As the saying goes, there are nine females and ten males, which means that it is best to eat females in September and males in October. Autumn is the season to eat crabs, which are extremely delicious and rich in protein. They nourish the muscles and bones and have a nourishing effect on the body. However, crabs are cold. Although they are delicious, you can't eat too much, or it will become a treasure. At the same time, it should be served with ginger vinegar or warm yellow wine to dispel the cold.
It is better to cook crabs by steaming, because steaming is higher than boiling, which can shorten the cooking time and keep the original flavor of fresh crabs to the maximum extent, which is delicious and nutritious. At the same time, it can kill parasites in crabs, reduce the chance of crab gastrointestinal contents polluting muscles, and ensure clean and delicious meat. In addition, the steamed crab does not need to be turned over, which can keep its body intact, clean and tidy, with less water content and ruddy and bright color; Tie it with a rope before steaming to prevent the legs from falling off and yellowing after steaming, causing losses. Cooking time should be sufficient, generally above, in order to fully kill and sterilize.
Recommended: Steamed Portunus trituberculatus with sauce and vinegar.
Materials: 2 swimming crabs. Pork belly 100g, chopped green onion 2g, carrot 2g, almond 2g, a little ginger. Fresh soy sauce, purified water, Pisces rice vinegar, and a little Kuaiji Mountain (polished rice).
Exercise:
1. First cut carrots, almonds and ginger into powder for later use. Wash the crab and put it in a basin. Brush the outside of the crab shell carefully with a small brush and cut it open. Chop pork belly into minced meat, add ginkgo powder, ginger powder, salt and monosodium glutamate, stir well, put it in a plate and bow for use.
2. After the swimming crab is changed into pieces, put it on the pork belly in turn, and the carrot powder needs to be evenly sprinkled on each crab leg. Sprinkle chicken oil and steamed crab juice on minced meat and crab meat.
3. Steam in a steamer for about 8 minutes, and steam in a household steamer for about 8 minutes. Take out the hot peanut oil sprinkled with chopped green onion after taking out the pot. Dishes of all colors and flavors will soon be on the table.
Second, oysters.
What seafood to eat? Autumn is the best time to eat oysters. Oysters are rich in nutrients and are known as "undersea milk". According to ""records: "Oysters, cure fatigue, strengthen yang, detoxify, tonify qi and blood of men and women, make skin tender and prevent fatigue. Oysters are rich in vitamins, protein and zinc, which is of great benefit to promoting children's development and improving men's energy. In order to prepare for the long winter and supplement nourishing nutrition, it is really a "treasure" not to eat oysters.
Eating oysters raw is a tradition in many countries, and it is said that it can improve male function. In fact, the active peptides in oysters have many effects on human body. Eating oysters raw only obtains a small part of nutritional functions, and most of them are not absorbed and utilized by the human body due to the destruction of gastric acid. The US Food and Drug Administration (FDA) considers oysters to be the most risky food. Because it contains two destructive pathogens: norovirus and Vibrio cholerae. Therefore, when eating oysters, we should try to avoid eating them raw, so as to avoid the pathogenic bacteria contained in raw oyster meat from endangering health.
Recommended: mushroom, oyster and bean curd soup
Ingredients: oyster meat 250g, tofu 200g, mushroom 150g, ginger and onion, salt, edible oil and sesame oil.
Exercise:
1. Wash the oyster meat, wash the tofu and cut it into small cubes, cut the mushroom into slices after pedicling, shred the ginger and cut the onion into chopped green onion for later use.
2. Put a proper amount of cooking oil in the pot. When the oil is hot, add shredded ginger and stir fry quickly. Add mushrooms, stir-fry a few times, and pour appropriate amount of water to boil.
3. Add oyster meat and cook for 5 minutes, then add tofu and cook for about 5 minutes. Add some salt and sesame oil to taste, turn off the heat and sprinkle with shallots.
Third, lobster.
First of all, we must declare that what we are talking about here must not be the "crayfish" in the river, but the giant crustacean in the ocean-lobster!
Among lobsters, Boston lobster is the most important and famous one. Boston lobster is recognized as seafood in the world. In addition to its huge body (minimum 1kg), it also has a pair of huge and fleshy front legs, accounting for about 15% of its weight. Although it can be fished all year round, the fishing in the United States is mostly concentrated in July to 10 every year, and the current 10 is the peak of lobster fishing.
Recommended recipe: Steamed lobster.
Ingredients: lobster 1 00g, ginger 5g, vinegar15g, sesame oil1g.
Exercise:
1, put the washed lobster in a big plate, put it in a steamer and steam it with high fire, then take it out; Chop ginger into paste; Break the lobster shell (keep the shell intact) and cut the shrimp into pieces obliquely.
2. Code shrimp shells and meat into the original state of lobsters and eat them with seasonings made of ginger, vinegar and sesame oil.
Fourth, conch
Conch has always been a fantasy in fairy tales. Nowadays, in the autumn harvest season, the small conch has grown into a big conch, which has become a delicacy on the table. Autumn is tender, and when you bite it, the juice bursts, which is also the performance of the taste of the sea at this special time.
In order to prevent the infection of germs and parasites, snails must be thoroughly cooked when eating, and it is best to cook them before eating. The substance secreted by conch brain can cause food poisoning. The incubation period of food poisoning caused by conch is short (1 ~ 2 hours), and the symptoms are nausea, vomiting and dizziness, so the conch head should be removed when cooking.
Recommended recipe: boiled conch grass shrimp
Ingredients: conch, grass shrimp, onion, ginger slices, garlic cloves and pepper. Soy sauce, soy sauce, rice wine, balsamic vinegar, sugar.
Exercise:
1, add ginger slices and water from shallots, bring the cooking wine to a boil, put it in a conch, cook the grass shrimp soup for 3 minutes, scoop it up, soak it in ice water, and let it cool to get meat for later use;
2. Heat two spoonfuls of oil, add onion, ginger, garlic and pepper, saute until fragrant, add all seasonings and a little water, cook until the soup is half, and pour it on conch and grass shrimp. Excellent appetizer!
Five, hairtail
The deep-sea hairtail in Laizhou Bay is extraordinary in width and thickness. As we all know, people's impression of hairtail fish often comes from frying and pickling. It seems that this is a very common thing at home, but as long as the fish is delicious, steaming is still top grade. A big bone in the middle, without other fine spines, is a big advantage of hairtail. In this autumn, fresh hairtail leaves a fragrance between the lips and teeth, which supplements the body and nourishes the appetite. It is not as greasy as big meat, but has the unique fragrance of seafood.
Hairtail can nourish the five internal organs, dispel wind and kill insects, and is especially suitable for people with indigestion and dry skin. Can be used for adjuvant treatment of persistent hepatitis. Eating hairtail regularly can also moisturize the skin and keep it moist and elastic.
Recommended recipe: Braised hairtail.
Ingredients: hairtail 1, onion 1, ginger 1, 4 cloves of garlic, red pepper 1/2, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, sugar 1 teaspoon, and salt 1/2 teaspoons.
Exercise:
1. Wash hairtail, cut into sections and add a little salt; Add a proper amount of cooking wine, marinate for 15 minutes, and shred red pepper, onion, ginger and garlic; Heat the oil in the pan to 70% heat, dry the fillets, pat the starch, fry in the pan until both sides are golden, and drain the oil.
2. Leave the bottom oil in the pot and add onion, ginger and garlic to saute; Adding fried hairtail segments; Add soy sauce and soy sauce; Add a little sugar; Add some water without hairtail. After the fire boils, turn to low heat and cook until the soup is thick. Sprinkle a little chopped green onion and red pepper.
Six, sea cucumber
What seafood do you eat in autumn? Once the first frost, the sea cucumber gradually woke up from sleep and began to go out for food. At this time, the meat quality of sea cucumber is the most plump, which is the best time to salvage in a year, and it is also the time to replenish sea cucumber.
As early as 1000 years ago, sea cucumber was listed as the first of the "eight treasures". Although sea cucumber has given way to abalone among the four kings of seafood, it is the most abundant and balanced nutrition from the perspective of nutrition and health. At the same time, it is also rich in sea cucumber essence, which can replenish qi, tonify the middle energizer, quickly regulate the nervous system and prevent skin aging.
Recommended recipe: onion sea cucumber
Ingredients: sea cucumber100g, Zhangqiu scallion 200g, soy sauce 25g, clear soup 250g, Shaoxing wine 20g, cooked lard125g, monosodium glutamate 3g, wet starch 50g, refined salt 4g, ginger 20g, white sugar15g, and sugar.
Exercise:
1. Wash the sea cucumber with clear water, cut it into a spatula with a width of1.7 ~ 2.5cm, put cold water in the spatula, add the sea cucumber, boil it with high fire, cook it thoroughly, take it out, control the water, cut the scallion into 4cm long sections, and pat the ginger slices evenly with a knife.
2. Add 125g lard into the frying spoon, add 150g onion when it is half cooked, take it out when it is golden brown, and then keep the onion oil; Add clear soup, onion, ginger, salt (2g), Shaoxing wine (10g), soy sauce (10g), sugar (5g) and sea cucumber into a spoon, bring to a boil with high fire, and stew for 2 minutes with low fire, then pour into a colander to control the net moisture, and pick up the onion and ginger.
3. Put 50g lard into a spoon, add fried onion, refined salt (2g), sea cucumber, clear soup, white sugar, Shaoxing wine, soy sauce and sugar, boil and simmer for 2-3 minutes. When the soup has reached 2/3, add monosodium glutamate to the fire, thicken the spoon with starch while stirring, and then collect the juice thoroughly with medium fire.
Experts pointed out that seafood belongs to acidic food, and it is best to eat it with alkaline, fruits, beans and other foods in order to play the role of acid-base balance in the human body. Among alkaline foods, doctors especially recommend vinegar. Although vinegar tastes sour, it belongs to alkaline food. According to Li Shizhen's Compendium of Materia Medica, "vinegar can reduce swelling and dispel dampness, kill pathogenic toxin and cure diseases", which shows its efficacy as food. In addition to preventing the body from producing more uric acid when eating seafood, vinegar can also eliminate some bacteria in seafood.
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