Huajia is a kind of seafood that belongs to shallow sea areas. It is also a relatively cheap seafood among seafood. It is particularly popular both in coastal areas and inland.

Is the 60-year-old a seafood?

The 60-year-old is a seafood.

The flower clam, also known as the flower clam, is called the mango snail in Hainan. It is a mollusk that lives on the shallow seabed. We call aquatic products living in rivers river seafood, aquatic products growing in lakes called lake seafood, and those living in the sea are naturally a type of seafood.

Is Huajia seafood or river food?

Huajia belongs to seafood, not river food.

Hua Jia is a common shellfish, which belongs to shellfish. The meat of Hua Jia is fresh and tender, rich in protein, unsaturated fatty acids and trace elements. Regular consumption of Hua Jia can supplement the various nutrients needed by the human body. Nutrient content, but be careful, the flower beetles must be cooked at high temperature before eating to avoid parasites causing physical discomfort. River delicacies often refer to animals that grow in freshwater rivers, such as soft-shell turtles, hairy crabs, river shrimps, snails, yellow croakers, yellow eyebrows, drum shrimps, crayfish, river mussels, etc.

How to stir-fry Huajia deliciously?

Ingredients: 1 pound of Huajia, 1 green pepper, 2 red peppers, onions, ginger, garlic, rice wine, a spoonful of soybean paste, raw Smoke, sugar, cornstarch, water.

Method:

1. Wash the shell of the flower beetle and soak it in light salt water to spit out the sediment;

2. Slice the ginger and garlic, and slice the green onions. Cut 2 small red peppers into 5 cm sections;

3. One green bell pepper, ready;

4. Boil water in a pot, add some rice wine, Put in the cleaned scallops. When the water boils again, turn off the heat, take out the scallops and drain them. Do not pour out the water used to blanch the scallops. Allow them to settle and you can make soup. I made mushroom and tofu soup that day and it was very fresh.

5. Cut the pepper into pieces. A sauce made of a spoonful of soybean paste, a little light soy sauce, cornstarch, sugar and water;

6. Heat oil in a pot, add shredded ginger and garlic slices in sequence, wait until the aroma comes out of the pot. Add the scallops and red and green peppers;

7. Stir-fry evenly and pour the prepared sauce into the pot;

8. Stir-fry again and then add the green onions and stir-fry. , take out the pot.

What is the best season to eat 60-year-olds?

Summer and autumn are the best times to eat.

The suitable growth temperature for flower beetles is 15 to 30 degrees Celsius. After the sea water temperature reaches 11 degrees Celsius in spring, the tortoises begin to grow slowly. The higher the temperature, the faster the tortoises grow. Therefore, in July and August, when the temperature is the highest, the tortoises are the most plump. In autumn, before the temperature drops, the tortoises are also very plump, so It is better to eat sixty-year-olds in summer and early autumn.