If you don't have seafood, you need to add more chicken essence.
If you don't have seafood, you need to add more chicken essence to your dishes. The western part of the country also likes to eat salty and spicy dishes, such as Quzhou. Jinhua is between the two, and is more neutral. The Hangzhou area likes light with a sweet flavor, so add some sugar when cooking. I can't say what I like to eat, it depends on the taste of each person, the staple food is rice, water I like to eat a lot, nothing to avoid.
Question 2: How many months to eat seafood best Autumn to eat seafood best, September and October to eat seafood most healthy and delicious. This time the crab, shrimp crawling the most fertile.
Autumn is the best time to eat seafood, this season fish and shrimp meat fat and delicious. In other words, September and October are the best months to eat seafood. Summer and autumn alternation of outdoor activities, but also a period of seafood and fisheries production, seafood varieties, sweet flavor, so people can not help but eat a few more meals. After the beginning of autumn, chrysanthemums are fragrant and crabs are fat, and oysters are also quite fat.
Spring March and April, is the crab is the most fertile time, especially the sea crab, "do not give oil and salt and all the flavors, the only crab and arkshell", which can be seen crab's deliciousness. Of course, if you can't eat crabs, you can still eat something else. This is also the time when the sea red (also known as mussels) is the most fertile, and the sea red should be considered the most delicious in soup.
From May to August, the fishing season is closed, and you can't eat fish at this time, but razor clams and scallops are said to be very fat at this time.
From August 15 to November 15 three months are eating crabs and shrimp (also known as shrimp crawling, Pipi shrimp) is a good time, which is the most fat in the September 15 or so, this time of freshwater crabs are the most delicious, the sea is also good. Eating crabs is one of the grandest events in the fall. This season, but also the sea crab is the most fertile time, the head is large, crab pincers thick, white crab meat has a natural savory flavor, plus red thick Dudu cream, what seasoning do not have to put, on the pot of a steam, the flavor of half a point not lose Yangcheng Lake hairy crabs!
November 15 until January of next year, when the weather is cold, is the best time to eat oysters. Oysters, also known as oysters, Cantonese people call it oysters (Cantonese region), Minnan people call him oysters, Chinese people also call it oysters, oyster clams and so on. Fresh oysters, must be airtight, or will automatically close when you tap it, so that when you just open an oyster, you will see the fresh raw juice infused with oyster meat, which is, in fact, seawater. Good raw juice, clear, not muddy, is the best place for oysters to grow. Therefore, a fresh oyster, if infiltrated in the original juice, even if it is opened for three days, it will remain tender. Those who are good at savoring oysters must agree only with the original raw taste: take a bite of the original juice before swallowing the oyster meat.
Eat seafood with caution in spring
Some people online say that spring and fall are the best times to eat seafood.
There is also a saying that the season at the turn of winter and spring is the most appropriate season to eat seafood. A lot of people think that July to October to eat seafood is the most fertile, but do not know between July and October seaweed as well as plankton bloom, coupled with some of the red tide of the sea, there may be a lot of toxins, consumption is very easy to be poisoned. And this season to eat seafood is the cleanest.
In any case, China Eat reminds that seafood should be eaten with caution in spring.
Why is it bad to eat seafood in spring? Spring is not a good time to eat seafood, because everyone buys seafood from the market is stock, longer time, more dead. This extremely not fresh seafood protein decomposition will form amines, soluble toxic protein, indole, malodorin and other toxic substances. And these toxic substances are not afraid of heating, so high-temperature boiling and simmering cannot effectively kill them. After consumption, its toxicity will enter the bloodstream with the intestines and jeopardize health. Therefore, we try not to buy seafood in the spring, the fall is a better choice!
Spring is the season of liver care, eat seafood with caution. Spring is coming, everything is recovering, and germs are beginning to be active, so pay attention to liver nourishment and liver protection. People must pay attention to dietary hygiene when eating, like eating seafood food is best to be cleaned beforehand for a few days, in the cooking process should be cooked and steamed through before eating. Experts reminded that improper eating seafood in the spring may even suffer from hepatitis E, especially some people like to eat cold, unclean seafood is more dangerous. Hepatitis E mainly by diet fecal-oral transmission, eating a patient contaminated food or water, etc., eat and pay no attention to cook and then eat, it is easy to get sick.
For some people with eczema, asthma, allergic rhinitis and other allergic diseases, spring is also a good season for these diseases. Therefore, it is important to eat seafood, shrimp, marine fish, crabs and other histidine-rich foods with caution.
Nutritional diet of seafood
Yellow croaker: pan-fried + stewed
Yellow croaker is one of the favorite sea fish of the old Canton. The first practice can be done to make pan-fried yellow croaker. Buy a 8-two yellow croaker, clean, first with a little salt, cornstarch, egg whites, stirring coated in yellow croaker, and then put a small amount of oil in the pan, the amount of oil to be less, put ginger over a pass, and then put the fish into the frying, cooked through can be eaten. The second practice is stewed yellow croaker, first soy sauce, green onions and other seasonings with good, and then the yellow croaker fried almost after the seasoning into it.
Crab: Raise + Steam
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Question 3: What seafood to eat in Zhoushan Pike crab
Question 4: What seafood to eat in March East China Sea scallops, yellow croaker, gogglefish, Sanmen prawns, Sanmen green crabs, a special mention of Sanmen green crabs, Sanmen green crabs, the scientific name of the Saw Margin green crab, commonly known as the gazami crab, produced in central coastal Zhejiang Province, on the shore of the Sanmen Bay. The green crab has a temperature range of 7-37℃, salinity of 2.6-55‰, carnivorous cave-dwelling, and comes out by day and night. Sanmen green crab germplasm resources are pure, the growth environment is superior, the meat is tender, has a very high medicinal value and beauty effects. It is best to buy sea eight fresh (brand) seafood gift packs, things all and affordable, to eat the authentic Sanmen green crab, the best way is directly to the old home of the regular crab Chinese green crab township - Sanmen to go.
Question 5: Wenzhou people like to eat what seafood Lobster I am this side of Zhejiang
Question 6: seafood you all like to eat what 5 points "conch", "clams", "squid ", "scallops", "swordfish", "Spanish mackerel".
Question 7: What's the best seafood for eating in the fall? Cold approaching this fall, and when the gold full of eyes, but brings another kind of abundance. So, by thick clothing, we can recklessly begin to give the tastebuds a meal feast, so now, from the raw in the ocean to start ...... together to see what seafood you can eat in the fall.
Oysters
Many people also call it oysters. Always feel that red wine and oysters are a perfect match, in the siege, people use this thing to flirt, elegantly sucked in, fresh flavor is difficult to be. At the time of autumn dryness, it is a good way to nourish the kidneys and the body, and to calm the mind and facilitate sleep, acting as a nourishing niche. Look for the less contaminated, sweetened flesh, so that even if it is eaten raw, it is good.
Sea cucumbers
Once the frost is over, sea cucumbers gradually awaken from their sleep period and begin to go out to feed, this time the meat of sea cucumbers is the most fertile, the best time of the year to salvage, and the time to make up for the sea cucumbers has come.
As early as a thousand years ago, sea cucumber was listed as the first of the "eight treasures". Although the current four heavenly kings of sea food "abalone, ginseng, shark's fin and belly", sea cucumber gives way to abalone, but really from the nutritional health point of view, sea cucumber is the most nutritious and balanced, and also contains rich sea cucumber, which can replenish the gas and benefit the middle, regulate the nervous system, eliminate fatigue quickly, and also has the efficacy of preventing aging of the skin.
Paste Crab
Paste Crab is the common name of Hele Crab, which is produced in Hele Town, Wanning City, Hainan. The most important feature of this crab is that the cream is golden and oily, like salted duck egg yolk, almost covering the entire back cover, and the cream is firm - know why it is called cream crab, right? It is because of the richness of the ointment, so it is comparable to abalone and sea cucumber, and enjoys the reputation of "three treasures of aquatic products". Autumn, chrysanthemum crab fat, with other crab "peer", the cream crab has reached the most fertile time!
Saffron crab
Saffron crab is produced in China's Guangdong, Hainan coastal areas. Its body is red and covered with dark patterns, which is naturally its biggest signature. The meat of this crab is sweet, firm and full of meat, which is the most common ingredient used by Chaozhou people to make frozen crab with excellent flavor.
New Zealand Crayfish
The New Zealand crayfish, known by its standard name, the Antarctic deep-sea crayfish, is significantly smaller and fresher than the traditional lobster. This kind of shrimp grows in the deep sea between New Zealand and Antarctica, this sea is transparent and pure, so the New Zealand crayfish is not only excellent quality, but also pure and natural, not polluted. As one of New Zealand's seafood treasures, New Zealand crayfish meat is deliciously mellow, delicate, elastic, smooth and sweet, both in flavor and nutritional value is superior to other similar seafood, as sashimi and porridge as the best ingredients.
Lobster
First of all, we have to declare that we must not be talking about the "crayfish" in the river, but the huge crustaceans in the ocean - lobster!
Lobster, the most important and most commonly known is the Boston lobster. Boston lobster is globally recognized as a seafood delicacy, the body is huge outside (minimum 1 pound), it has a pair of large, meaty front claw, its weight is about 15% of the body weight. Although it can be fished year-round, most fishing in the United States is concentrated from July through October each year, when lobster fishing is at its peak.
Conchs
Conchs have always been the stuff of fairy tales and fantasy. Nowadays, during the fall harvest, the small conch grows into a big conch and becomes a delicacy on the table. The tenderness of the shells in autumn, with juices bursting out when you bite into them, is also an expression of the flavor of the sea at this special time of the year.
Pike crab
Pike crab, commonly known as "white crab" in some places. As the old saying goes, pike crabs are the most suitable food in the fall, both crab paste and crab meat are plump, so plump that the female crab's lid is open, full of crab yolk, slowly melting in the mouth, the quality of the crab meat is really from the inside out, the meat is sweet. Every year when pike crabs gain weight to the point where they can't gain weight anymore, it's the time for the fattest feast at the end of autumn.
Scallops
The deep-sea scallops from Laizhou Bay are extraordinary in width and thickness. Scallops of the fat, known to all, people's impression of the meat, often from the fried, pickled, as if this is a commonplace of the family, but do not know as long as to ensure the freshness of the scallops, steaming is still the best. A big bone in the center and no other fine spines is one of the great advantages of scallops. In this fall, fresh scallops, in the lips and teeth to stay fragrant, replenish the body, moisturize the appetite, no big meat greasy, more seafood unique freshness.
Question eight: Ningbo what seafood is the most delicious Seafood Boat sells seafood gift packages, a variety of seafood varieties
Question nine: What seafood to eat in March What seafood to eat in December 1. scallop winter scallop, the most fat, the most beautiful. Experts say that winter is the peak fishing season for scallops, this time of year, scallops are prepared for wintering, the body has accumulated fat, so the meat is thick and oily, the flavor is particularly good. China's coastal production, to the East China Sea production is the largest, the South China Sea production is less, Zhejiang, Shandong coast is more production of the two sea areas. 11-December is the season of the banded fish. 2. small yellowtail in December of the lunar calendar of the small yellowtail, the meat quality is fat, fresh and tender, the mouth melted. Yellow croaker meat tender and fresh flavor less bone, since ancient times, "trivial gold scale soft jade cream" reputation. In the Qing Dynasty, Xiangshan wall people Wang Maki Hui was a gourmet, he grew up on the coast of the East China Sea, familiar with a wide variety of seafood, wrote a lot of poems about seafood, among which the poem "yellow croaker" is the most famous: "trivial gold scales, soft jade paste, ice tank full of boat into the customs. The daughter has not been hired by the groom, wrongly accompanied by the spring feast charming old gourmets". Write out the beauty of the yellowtail cream, but also write out the gourmand's complacency. 3. scallops in November and December, the weather turned cool, this time is on the scallop time, and now there are a lot of scallop farms, mainly to do the raw material of frozen fresh shellfish. Scallops are very nutritious, high protein and low fat marine shellfish. Eat scallops, is very natural zinc, calcium, iron, and often eat scallops to promote brain cell development, activation of brain cells have great benefits.4. Ruo (ruò) sole fish is also known as jade bald, tongue sole. Ruo sole summer season for May to July, fall season for October to December. Taste good, the price is also cheap, eat fresh fat and not greasy. Folklore, Ruo sole fish for the hairy fish and the seven star fish summary of the marriage event, due to hasty, the results ate the hairy fish a slap, the Ruo sole fish mouth hit crooked, both eyes were also hit to the side, so Ruo sole fish became today's appearance.5. Clams clams because of its tender meat, fresh, nutrient-rich, known as "the world's first fresh," said.12. December is still a good time to eat clams. Clam meat tender flavor, is shellfish seafood in the top grade, containing 10% protein, fat 1.2%, carbohydrates 2.5%, but also contains a variety of amino acids and vitamins easily absorbed by the human body and calcium, potassium, magnesium, phosphorus, iron and a variety of essential minerals, the Tang Dynasty was the Palace of the sea treasures Tribute.6. Purple Crab Purple Crab is usually produced in the winter, and from the beginning of the winter of the middle of November is the season of purple crab harvest. Purple Crab Purple crab is a traditional winter delicacy in Jingu, the whole body is greenish-brown, with purple glazed spots, so the name. Purple crab in winter, gathered in the river mud nests, to break the ice to catch. At that time, "the son of the crab is not out, on the cave to explore, the name of the pinch nest crab", so the poem has "both sides of the cold sand pinch crab ground, a straw raincoat snow angler" line.
Question 10: Zhejiang people like to eat what dishes? What is the flavor? This side of the taste is generally more to eat light, but also divided into specific areas, the southeast coastal area is like to eat light, for example, Wenzhou, Ningbo, Taizhou, and like to eat seafood.
If you don't have seafood, you need to add more chicken essence.
If you don't have seafood, you need to add more chicken essence to your dishes. The western part of the country also likes to eat salty and spicy dishes, such as Quzhou. Jinhua is between the two, and is more neutral. The Hangzhou area likes light with a sweet flavor, so add some sugar when cooking. Specific favorite dishes can not be said, depending on the taste of each person, the staple food is rice, water I like to eat a number of, nothing to avoid.