There are many types of dried seafood, such as scallops (dried scallops), dried cuttlefish, dried shrimp, dried kelp, etc. So, dried seafood compared to fresh seafood, who is more nutritious? And which dried seafood is suitable for soup and eating method, here Shengji give you a brief introduction.
First, in fact, the food will be made into dried food is one of our more ancient method of preserving food; due to many food preservation conditions are limited, we will be meat or fruits and vegetables dry air-drying, easy to save and carry, seafood is also so, Sheng Ji home dried scallops, dried shrimp, head of the water seaweed, squid, kelp, and so on are all the sun-dried into the home.
Moreover, the dehydrated dried food not only tastes better than the fresh ones, but also inhibits the growth of bacteria and promotes the action of enzymes to make the flavor molecules react with each other.
Secondly, dried seafood and fresh who is more nutritious, generally speaking, to see the food nutrition is not high, is to see how much protein, fat, carbohydrates, vitamins and minerals per 100 grams of food. In other words, it is to see the proportion of the nutrients we need in the whole food.
And dry food is dehydrated through processing, losing water and concentrating nutrients. So from a nutritional point of view, dried food has more nutrients than fresh food.
Dried goods are rich in nutrients, suitable for consumption, so which dried seafood suitable for soup? The most important word in soup is fresh! And we also often buy favorite dried seafood used to stew soup soup, daily also how to use dried seafood on food to refresh.
Dried scallops, octopus, dried squid, dried shrimp, kelp, are quite suitable for the soup as the first supporting role, there is a role in enhancing the flavor.
In summer, winter melon soup will add dried scallops, lotus root soup will add octopus, papaya soup will add cuttlefish, pork bone soup will add kelp ...
Dried scallops have "seafood", also known as some people called scallop, rich flavor, fresh and sweet, is to add a delicious dish is indispensable ingredients, whether it is cooking or soup, seafood dried goods in the fresh hand belongs to the dried scallops, dried scallops in this winter melon soup, very suitable for summer soup to eat, there are nourishing the stomach and stomach and detoxification of the efficacy of nutrition and deliciousness.
Dried scallop soup is perfect for summer soup.
Dried scallop winter melon soup
Ingredients: winter melon, dried scallops, seaweed, ginger, salt
Method:
1. dried scallops and seaweed in advance of soaking, rinse with water to remove the salty taste, winter melon cut into pieces
2. casserole pot to add seaweed and dried scallops and ginger simmering for an hour, add the winter melon and then cook for another 15 minutes
3.
Lotus root and octopus soup
As long as the ingredients are ready, even a rookie cook can make a pot of delicious soup;
Ingredients: Lotus root, pork bone
Method:
1. For novice cooks, the most critical step in the whole pot of soup is to deal with the pork bone;
2. Raw pork bones into the pot of cold water, add a few drops of white wine and a few slices of ginger to deodorize, boil and fish out;
3. Put the pork bones into the pot along with pieces of lotus root, a small piece of octopus, a rice cup of peanuts, and a few dates;
4. Add water that is not more than 1/3 of the ingredients, and put in a few drops of vinegar to add flavor, and you can sit back and wait to drink the soup;
Boil the soup for 2 hours, and then open the lid to put in salt.
Kelp and pork bone soup
A pot does not need too much meat to make a fresh flavorful soup, full of collagen, coupled with the key tofu, good to cover the heart and liver!
Normal pot ingredients: kelp, pork bones, chicken claws
Key additions: mushrooms, soybeans, old tofu
Seasonings: pepper, vinegar
Directions:
1. kelp, soybeans beforehand soaked well
2. pork bones and chicken claws in cold water, boil, fly to remove the blood foam, add a few drops of vinegar with soybeans, mushrooms into the pot to cook first
3. in the last half an hour, the first to cook, the last half an hour, the last half a year, the last half a year. > 3. In the last half hour, add fried to both sides of the golden old tofu
4. Finally, seasoning, a pot of good to not want to eat the soup is complete
jujube papaya cuttlefish soup
Ingredients: 200 grams of papaya, 125 grams of cuttlefish, 3 jujubes, 2 grams of ginger, 4 grams of salt
Directions:
1. Wash the papaya, remove the skin, seeds, cut into pieces; cuttlefish washed, cut into pieces. Cut block; cuttlefish clean, cut block boil water; red dates cleaned and core.
2. Net pot on the fire poured into the water, seasoned salt, ginger, under the papaya, cuttlefish, jujube boiled until cooked.
Functions: regulating menstruation, breastfeeding, nourishing yin, beneficial to the kidney.
Summary: We can make soup without ham, but not less dried seafood; soup ingredients role, dried seafood is an indispensable condiment, it is the equivalent of monosodium glutamate (MSG), with which the soup can be used without MSG, but less of it, the flavor of the whole pot of soup can not be enhanced.