First of all, prepare the ingredients needed to make seafood soaked rice: rice, hairy crabs, tofu, carrots, mushrooms, okra, ginger, cooking wine and edible salt. Wash ginger and cut into shredded ginger. Wash, peel and slice carrots. After washing okra, cut it into sections with appropriate thickness, cut tofu into small pieces, and wash the seafood mushrooms. Hairy crabs are difficult to handle. First, remove the gills from the hairy crabs. Brush all the small places of hairy crabs with a small brush or an unused toothbrush, and pat the big clip part of hairy crabs flat with the back of a knife. Put the processed hairy crabs into a large bowl, add proper cooking wine and shredded ginger for curing. Wash the pot and pour in the right amount of water. Put the cut carrot pieces into clean water, add the washed seafood mushrooms after the water boils. After boiling for five minutes, put the tofu in the pot and cook for another five minutes. After five minutes, put the processed hairy crabs into the pot and cook together, and cover the pot and cook for fifteen minutes. Open the lid for 15 minutes, pour in the leftover rice, and then add the cut okra. Gently stir the food in the pot with a spoon, cook for another ten minutes, and finally add the right amount of edible salt to taste.
Seafood soaked in rice should not be seasoned with other condiments, but only with edible salt, so as to ensure the original flavor of seafood. Shredded ginger is essential, because hairy crabs are cold food and shredded ginger is warm food. The combination of the two reduces the coldness of hairy crabs. Of course, eating authentic seafood can better reflect its umami flavor. Of course, sashimi is the first choice, after all, it is really original, but sashimi should choose seafood products that taste good and clean. And it's good to find something fresh. I suggest cooking cooked food if it's not fresh. Sashimi is simple. After washing the meat, cut it into shapes suitable for the entrance. You'd better find some crushed ice to set the plate. One is beautiful, and the other is tasty. Cold seafood tastes good. Dip in some delicious food and mustard and you can taste it carefully. Of course, many people are not used to eating raw food, and cooking is also a good method.
Like shellfish, it's overcooked, just add some ginger and garlic. Shellfish should pay attention to spitting sand, which can be soaked in dripping water or brushed patiently. Simple steamed fish is delicious. Just cut the onion, ginger and garlic and put them on it. The meat quality of marine fish is rich, the taste of steamed fish is much better than that of boiled fish, and the umami taste will not be stolen by water. The boiled soup is also delicious, but most fish use fish heads, fish tails and fish bones. Like salmon, you can use these parts to make soup. Marine fish are relatively large, and the head, tail and bones are enough to cook a pot of thick soup. People who like fish soup can try salmon fish soup. In fact, the way of eating seafood in China is not profound enough. It is Korea and Japan that really eat seafood. They are all countries that especially eat seafood. Most people in China cook seafood, or barbecue and cook soup. In fact, it is ok to cook soup, and it is also a way to fully absorb the nutrition of seafood.
The soup is mainly simmered, and the nutrition of seafood is stewed in the soup. It's ok to drink like this, and the nutrition is enough, but it's not the most perfect solution. First of all, seafood, unlike plants, can be heated, but after seafood is heated, a large part of protein will be directly killed, including various enzymes and active substances in it, so Korean and Japanese seldom heat seafood. They think the best way is to eat raw, which is their favorite way. Eat raw after dipping in the sauce, including making sushi or bibimbap. Seafood is actually very clean, and there are not many dirty substances in it, so it is completely ok to eat it raw.
Not all seafood is delicious in the same season, and many seafood are cultivated and grown in different seasons. I'll tell you roughly which seafood is delicious in which season, which may not be completely accurate, but on the whole it should be ok.
One: shellfish and seafood. I especially like eating clams, which is what you call flower shells in some places. This kind is generally the best in May and June, with the most meat. Whether fried or boiled, a bite of juice is especially sweet and delicious. Porphyra, also a crustacean, is probably the most delicious in June. The snails and snails we saw on the street probably tasted best in May and June. In some places, April may be delicious. Because the water quality and temperature vary from place to place, some of them start breeding earlier. Summary: Shellfish is probably the best in May and June. After June, the meat is old and there is no meat.
Two: fish. Most of the fish are farmed now, and most of what I eat is farmed. Are all freshwater fish. If you eat this kind all year round, I don't know which season is better. When I was studying before, I seemed to have read "Egrets flying in front of Mount Cisse, peach blossoms flowing and mandarin fish fat" (quoted from "Fishing Songs"). This is about spring, it seems to be in the spring of March, when the mandarin fish is fat. But I especially remember another poem, not about spring, but about autumn. "Qiu Jiang white fish fat, it is the time when bass is popular. (Li Zixi quoted from "Sending White Fish"), this is about bass, but it's autumn? So, this is embarrassing. I don't know what season and what fish are the fattest. You can all try. If we are in the south, fish may be fatter in spring, like along the Yangtze River, or it may be fatter in autumn. I guess there is no basis.
Finally, I said these words, in fact, as long as the technology is good, no matter whether it is fat or not, it can make a good taste; If your cooking is too shabby, you can't cook delicious food in Pangmei. Haha ~