The first sea hare - Japanese gun squid?
Because the Japanese gun squid body is conical, like a pen tube, it is also commonly known as "pen tube octopus". It is small, the longest not more than 15 centimeters, the body is symmetrical, the carcass length for the carcass width of four times. The orbits on both sides of the head are large, and the eyes have pseudocornea on the outside, only a very small lacrimal hole connects with the outside world. There are 10 carpals in front of the head and around the mouth, of which 4 pairs are shorter, with two rows of suckers on the carpals, and the other pair of carpals is longer, with a tentacle, and the top of the tentacle is a spike, with 4 rows of suckers on the spike. Carpal fins are long, more than 1/2 of the carcass length, curved inward at the back, terminal fins are shaped, and the two fins meet in a longitudinal rhombic shape. The body surface has nearly round pigmented spots of different sizes. The inner shell is horny, transparent, lanceolate, and slightly narrowed at the back. The body has an ink sac.
The penstemon octopus lives in the shallow sea and is a ferocious carnivore, feeding on small shrimps and fish, mainly in the Bohai Sea and the Yellow Sea, and is abundant in the Dalian area. Though small in size, they are produced in large quantities, and the meat is tender and delicious, usually frozen for export. In the past, due to the inconvenient transportation, the fresh products can only be sold locally. At that time when the spring floods, Dalian aquatic market stone case, pen tube octopus piled up, local residents often hold a basin loaded with, a dollar will be able to buy a large pot. Families eat penpipe octopus method is very simple, first rubbed off its sucker on the sediment, digging out the mouth of the horny palate, remove the body ink sacs, washed into the boiling water side of the carcass to the hair of the carcass, that is, fished out of the plate. When eating, to soy sauce, vinegar, ginger juice, cilantro into the flavor sauce for dipping. One dollar is enough for a family of three to have a full meal. Now, however, it costs 15 yuan per kilogram.?
Because pennyroyal is perishable, the fresh product is limited to consumption in the area of origin, and those sold abroad are frozen. Some foreign chefs in the selection of materials, mistakenly believe that the meat is dry, the body color turns red pen tube octopus is frozen, so they will be spoilage attributed to freezing. In fact, this statement is wrong, because the body contains an astaxanthin pen-pipe octopus, this is orange-red, usually with the body of the β-chitin blue protein binding, so the living body is green or brown, once dead or after scalding, astaxanthin release, the body color will become orange-red. Therefore, the frozen Penstemon octopus body color turns red, indicating that it has deteriorated before freezing, has nothing to do with freezing.?
The coat muscle of pen-pipe octopus is thin and can't be grafted, so it's usually cooked as a whole, which is suitable for mixing, choking and stir-frying and other cooking methods. Dalian chefs often cook it into "ginger sea hare", "choke sea hare", "leek fried sea hare" and other dishes. Dalian chef in cooking penpipe octopus are together with the head into the food, emphasizing the beauty of the body, so the chef in blanching is always careful not to make its head off or broken skin, so as not to affect the shape of the dish. When the pen tube octopus carcass blanched to hair straightening, its shape will become bulging round, like a rabbit body, and the wrist of the support prongs are like a rabbit ears up, they are neatly placed one by one on the plate, like a group of rabbits, which is why it is called the "sea hare" reason. When someone first processes a penn's tako, the mucous membrane on the body surface is torn off to reveal the white, shiny flesh, and the head and antennae are also torn off, before the internal organs are finally removed.
This process removes most of the edible parts, leaving only a thin layer of coat muscle, which is a waste. The head and wrists of the penstemon octopus are also edible, especially during the spring breeding season, when the mature gonads fill the entire carcass, which is full of flavorful, sticky and delicious.
The second type of sea hare, the blue-spotted dorsal-anal sea hare, is the most popular.
The blue-spotted dorsal-anal sea hare, also known as the "sea piglet", "sea pearl", "rain tiger", for the gastropods, no tatting order of sea hare family animals. The body is slightly fusiform, 20-30 centimeters long. There are many protrusions of different sizes on the back, and the body color is yellowish-brown or lime green, with lime green and blue spots scattered on the back and edges, surrounded by brown coils. The head and neck are obvious, and there are two pairs of antennae, the first pair is called "front antennae", and the second pair is called "olfactory antennae". When resting, it often curled up the body, two pairs of tentacles up, like a prostrate rabbit, so the name "sea hare". The blue-spotted dorsal-anal sea hare's gastropods are very developed, expanding into both sides of the foot, can be suspended on the beach or underwater crawling, but also underwater for a short period of time to swim. Its tongue is covered with fine teeth, used to scrape food, has three stomachs, two of which have fine teeth, can further grind food. It feeds on seaweed, has a big appetite, and grows fat one by one. The anus grows in the center of the body and opens towards the sky, which is very peculiar.?
The blue-spotted dorsal-anal sea hare can change its body color according to the color of the seaweed it eats, so that it matches the color of its surroundings to avoid enemies. It has two kinds of glands in its body, one is purple gland, when attacked by the enemy, cast this gland, can dye the sea water purple, to blur the enemy's vision, and take advantage of the opportunity to escape; and one is a toxic protein gland, can secrete a kind of acidic emulsion, with a nauseating fishy smell, small fish contact will be due to respiratory difficulties and sink to the bottom.
Blue spotted sea hare hermaphrodite, spring and fall every year is the season of its tail, small groups of blue spotted sea hare will be linked to each other in a string, as if wearing a sugarplum, the first one as a male, which is attached to the rock or seaweed with its feet, the last one as a female, the middle of the both as a male and a female, so the string of cross-tailed can last a few hours or even a few days. The blue-spotted sea hare is spawned after copulation, and the eggs are linked by the secreted gelatinous substance to become a banded egg mass, generally 5 meters long, the longest is more than 9 meters, and the egg mass produced by the sea hare in bunches reaches several hundred meters in length at a time. This egg group in the sun after drying, is the cooking of the valuable raw materials - sea vermicelli, also known as "sea flour", "red sea flour" and "sea hanging noodles "
China's economy is in a state of flux.
China's artificial breeding of blue-spotted dorsal-anal sea hare has a history of hundreds of years, and now Xiamen and other places are in a large number of artificial breeding. In February and March and September/October each year, is the blue spotted dorsal anus sea hare spawning period, people often inserted in the sea on bamboo poles or into the stone and other attachments, so that the eggs are spawned on it, after harvesting and drying, that is, into the sea vermicelli finished products.
Sea vermicelli is rich in nutrients, it is determined that its dried products contain 32% protein, 9% fat, 3.4% ash, 12% salt. According to Chinese medicine, it is sweet, salty and cold in nature and enters the liver and lung meridians, with the effects of nourishing yin, brightening the eyes, clearing heat, softening the firmament and relieving cough. Sea vermicelli taste delicious, into the food can be fried, fried, can also be boiled in soup, and icing sugar with stew, can be used as a cool summer drink, especially for the Southeast Asian Chinese people, Fujian and Guangdong people also regarded as a sea delicacy.
Blue-spotted back-anal sea rabbit meat can be processed into dried sea rabbit, processing methods are raw and cooked sunshine two kinds. Raw sunbathing quality is poor, cooked sunbathing can maintain the original flavor. Cooked sunshine processing method is, first dig out the viscera, clean, into the boiling water slightly blanched, fish out and drained, add 20% of the salt and mix, sun-dried into. Fresh sea hare can also be processed into sea hare sauce: first remove the sea hare viscera, wash, add 10% salt and mix well, placed in a vat sealed fermentation for five or six days, so that it becomes purple-red, and then steamed into.
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Tomato braised sea hare
Cuisine
Home cooking recipes
Raw materials
Sea hare Scallions, ginger, cilantro, sesame oil, ketchup, chicken, salt Tomatoes, cooked beef
Practice
1, will be sea hare Wash sliced into pieces, blanch with boiling water and put out for use, tomatoes cut into pieces, cooked beef cut into pieces; 2, sit in a pot on the fire pour oil, when the oil is hot into the green onions, ginger sautéed flavor, into the tomato sauce scratch, add sea hare, cooked beef pieces, salt, chicken, water and turn the heat to simmer for 15 minutes; 3, join the tomatoes, parsley oil for 2-3 minutes can be out of the pot, and finally sprinkled with cilantro can be. Onion, ginger, cilantro, sesame oil, tomato paste, chicken essence, salt, tomatoes, cooked beef
Chives fried sea hare
Practice:
1 sea hare washed into the boiling water for a few moments instantly fished out leeks cut into sections to control the dry
2 frying pan oil into the ginger and garlic slices, sautéed
3 sea hare into the high heat stir-fry, put salt out of the pot before putting leeks
4 Quickly stir-fry a few times, until the leeks are slightly softened.
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Recipe name: cold sea hare
Cuisine: home cooking
Means: mix
Flavor: hot and sour
Type of dish: cold dishes
Method of production: raw materials
These are the main ingredients of the dish. p>500 grams of sea rabbit, 50 grams of green and red bell pepper, a little green onion.
Seasoning
1/2 tsp refined salt, 1/2 tsp monosodium glutamate (MSG), pinch of garlic paste, pinch of chili oil, 1 tsp green onion oil, 1 tsp balsamic vinegar.
Practice
1: Remove skin and intestines from sea hare and rinse well. Add water to a frying pan and bring to a boil. Blanch the sea hare in the pan, remove from the pan, rinse and cut into pieces.
2, green, red pepper cut into pieces, blanch with boiling water, rinse cool. Sea rabbit, green, red pepper with seasoning mix well to taste, plate ready.
Ingredients replacement
Raw materials, such as the change to cuttlefish, is called cold cuttlefish.
Flavor change
Sugar and vinegar are added to the seasoning to make it fish flavored, which is called Fish Flavored Sea Rabbit. If you add sugar, vinegar, sesame sauce that becomes odd-flavored type, known as odd-flavored sea hare.
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Seared sea hare in sauce Main ingredient: sea hare
Seasoning: tomatoes, cooked beef
Seasoning: green onion, ginger, cilantro, sesame oil, ketchup, chicken broth, salt
Practice:
1, sea hare cleaned and sliced, blanched in boiling water. Fish out for use, tomatoes cut into pieces, cooked beef cut into pieces;
2, sit in a pot on the fire pour oil, when the oil is hot into the onion, ginger sautéed flavor, into the tomato sauce scratch, add sea hare, cooked beef pieces, salt, chicken, water and turn the fire simmer for 15 minutes;
3, add tomatoes, sesame oil for 2-3 minutes can be out of the pot, and finally sprinkled with cilantro can be.