Method for cultivating cuttlebone
The outer coating culture should be selected from the lower layer of the middle tidal zone to the low tidal zone for 2-3 hours every day. The black mud at the bottom of the pond must be treated, and the bottom material is mixed with soft mud and mud sand.
The flat and slightly inclined beach near the inner bay or estuary is suitable, which requires calm, but there is a tidal current with a certain velocity, and the sediment requires obvious stratification. The surface is preferably 3-5 cm of sedimentary mud, with 20-30 cm of mixed sediment in the middle and pure sand at the bottom.
The selection of seedlings must be done well, and it is necessary to avoid soaking seedlings in fresh water and overnight seedlings, otherwise the mortality rate will be higher.
In the suitable sowing season, early sowing is advocated and generally ends before Tomb-Sweeping Day. Sowing should be carried out in flood season. 70kg of SINONOVACULA constricta seedlings with shell length 1cm can be sown on the outer coating, and 60-80kg can be sown on the inner pond, not too dense. In case of rain and sufficient fresh water before sowing, about 10 kg of raw salt can be sprinkled per mu to facilitate the seedling drilling.
From the beginning of stocking to the end of fishing, the culture time of SINONOVACULA constricta is 6-7 months, 15- 16 months. Strengthening the management of painting workshop is an important measure to protect and increase production. At the initial stage of stocking, the survival rate of seedlings should be checked by coating, and seedlings should be replenished in time. After the storm, the paint should be leveled in time. Seedlings should be cultivated in time in summer to make the coating loose; After the low tide in summer, it is necessary to prevent water from accumulating and the razor clam from being scalded to death. Typhoon and rainstorm should be prevented before and after the Millennium breeding period, and fish diseases and insect pests should be expelled in time. After entering the cold season, should it be timely? Wang Gai? . In the mixed culture of SINONOVACULA constricta, we should pay attention to feeding enough shrimp bait to prevent the shrimp from eating SINONOVACULA constricta because of insufficient bait. After the shrimp is caught, it can be fertilized and fed to ensure the normal life of SINONOVACULA constricta.
The harvesting period of SINONOVACULA constricta is from July to August or around the Spring Festival to Qingming. Harvesting and fishing of SINONOVACULA constricta must be thorough, and no old SINONOVACULA constricta or dead SINONOVACULA constricta should be left as far as possible, otherwise hydrogen sulfide will accumulate at the bottom, which will affect the yield and the cultivation in the next year.
Appearance characteristics of cuttlebone
The chēng family is also known as SINONOVACULA and Qing Zi. The shell is long, the back and abdomen edges are nearly parallel, the front and rear ends are round, and the top of the shell is located at the back edge, slightly near the front end. There is an inclined groove from the top of the shell to the belly edge slightly in front of the center of the shell, which looks like a constriction. There is a protrusion corresponding to the groove. When the housing is closed, there are openings at both ends. The shell is thin and brittle. The shell surface is yellow-green or yellow-brown, and the adult epidermis is often ground off to white, and the growth line is clear. The milky white meat in the shell can be eaten raw, cooked or mixed with other vegetables, all of which are delicious; It can also be processed into dried meat and frog oil. Dried Zizania latifolia is an important dried seafood variety. Whether eaten raw or processed, fresh Meretrix meretrix must be washed with clean water and soaked in 2 ~ 3% salt water for 2 ~ 3 hours before use. Its shell can burn lime.
Delicious sea razor.
Shandong cuisine: the practice of silver needle squid
Ingredients: squid meat 150g, vegetables 200g (both ends of mung bean sprouts are pinched off), salt 2g, cooking wine 3ml, vinegar 3ml, onion ginger oil 45g and sesame oil 5g. The production process is 1.
Blanch vegetables in boiling water, cool them in clean water, and then control the clean water. Soak cuttlefish in 90% hot water, take it out and put it in a bowl and marinate it with cooking wine. 2. Heat the frying spoon, add onion and ginger oil and heat it to 80% heat, add vegetables, add salt, monosodium glutamate and cooking wine, and turn it over a few times until the ink fish is in.
Brown hibiscus
Materials for producing cuttlebone:
Material: razor clam150g, protein150g.
Accessories: 50 grams of ham and 20 grams of pea seedlings.
Seasoning: 15g cooking wine, 5g starch (corn), 15g onion oil, 3g salt and 2g monosodium glutamate.
The practice of hibiscus sea otter:
1. Remove intestines and sand lines from cuttlefish;
4. Cut the ham into pieces;
3. Put the starch into a bowl and add water to make wet starch for later use;
4. Wash pea seedlings;
5. Add salt, monosodium glutamate and water to the egg white, stir evenly, and steam into white hibiscus flowers in a pot;
Put the meat in a boiling pot, take it out and sprinkle it on the hibiscus;