material
Half a cabbage, scallop 10 slice, 2 teaspoons of oil, Lycium barbarum 10g, dried shrimp 1 spoon, water starch 1 teaspoon, seafood soy sauce 1 teaspoon, salt 1 teaspoon, and white pepper/kloc.
working methods
1. Wash and tear the cabbage, blanch it in boiling water for about 1 minute until it is cooked, then take it out and put it in a bowl. Soak the scallops in warm water for about 5 minutes.
2. Take the oil pan, add the dried shrimps, stir-fry the scallops with low fire until they are fragrant, then stir-fry for a while, add boiling water and medlar to cook for 4 minutes, then add salt, seafood soy sauce and white pepper to stir well.
3. Pour the cooked soup into the dish of cabbage, and finally thicken it with water starch.
Seafood soup raw materials
About 85g of yuba, about 250g of shrimp, about 150g of scallop, about 4liang of fresh squid, about 60g of shrimp 1 spoon, about 1 slice of ginger, a little coriander and 6 cups of water. Marinade: salt 1/2 teaspoons, corn flour 1/4 teaspoons, sesame oil and pepper.
Seafood soup practice
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2. Wash the shrimp with warm water, drain the water, rinse the yuba with clear water and shred it.
3. Heat half a tablespoon of oil, saute ginger slices and shrimps, add water to boil, add yuba and cook for 20 minutes, add seafood, and then roll, that is, add coriander and season with a little salt.
Nutritional value of seafood soup
Seafood soup fat
The fat of seafood animals contains a lot of unsaturated fatty acids, which are usually liquid at room temperature. From the general composition of fish, the fat content changes the most, such as 2- 12% and mackerel 1-20%. Seasonal variation of fat content is one of the characteristics of fish. Different parts of fish have different fat contents. A typical example is tuna with a fat content of over 25%. Generally, belly meat has more lipids than back meat. Most of the fat of cod is concentrated in the liver. The period of high fat content of fish is the pre-spawning period, when the water content is low, which is the best period of taste. During this period, fish are concentrated in a certain sea area, so the fish catch is also large, which is called fishing season. Lipids in seafood meat are divided into tissue lipids and stored lipids like edible meat. Tissue lipids are mainly phospholipids, and storage lipids are mainly triglycerides.
Seafood soup protein
The main component of fish is myofibrillar protein, in addition to sarcoplasmic protein and meat matrix protein. Amino acid composition has little to do with fish species, but it is almost the same. Except for the high cystine content in shellfish, the amino acid composition of fish is basically the same in shellfish, shrimp and squid, and it is also basically the same as edible meat, so the nutritional value of seafood is as high as that of edible meat. However, protein in fish is different from protein in edible meat. The content of matrix protein in fish is low and the meat quality is soft. Moreover, actin and myosin are more unstable and easy to deteriorate than protein of meat, which requires special attention.
Water content of seafood soup
The composition of seafood meat varies greatly with the type, age, sex, fishing season and bait of seafood. Even for the same fish, the fat content in the abdomen is higher than that in other parts. Usually, there is a special relationship between water and fish fat. More water and less fat, less water and more fat. The sum of the two is basically maintained at 80%. The average composition of fish is 77% water, 19% protein, 2% fat, 1% inorganic matter and very little carbohydrate. The biggest change in composition is the moisture and fat content. Generally speaking, compared with the meat of livestock and poultry, seafood has high water content and low fat content.