What seafood is best to eat in winter?

Oysters are the best to eat in winter.

Entering winter is the oyster harvest season. There is a popular saying among the people that "from the winter solstice to the Qingming Festival, oyster meat is fat and crystal clear", which means that the oyster meat is the most plump from the winter solstice to the Qingming Festival of the following year.

Oysters are rich in nucleic acids, which play an important role in protein synthesis, thus delaying skin aging and reducing the formation of wrinkles. As age increases, the body's ability to synthesize nucleic acids gradually decreases, and it can only be ingested from food. The milk that people drink daily is obviously inferior to "seabed milk" in this regard.

Garlic Oysters

1. Preparation method

1. Peel the garlic and pound into minced garlic.

2. Pry open the oysters, take out the oyster meat and wash it.

3. Put the oyster meat in a small bowl, add cooking wine, half a teaspoon of salt and pepper to marinate.

4. Add minced garlic to the oil pan and stir-fry over low heat until slightly golden.

5. Take out the fried minced garlic with the oil, stir in the minced red pepper, add half a teaspoon of salt and light soy sauce to make a sauce.

6Put the oyster meat back into the oyster shell and pour on the prepared sauce.

7. Bake the oysters on the electric oven for five minutes.

Fried Oyster Yellow

1. Remove the impurities from the oysters, wash them with clean water, drain the water, sprinkle with salt and marinate for a while, then add them to the flour and dip them evenly.

2. Pour cooked oil into the wok, heat over medium heat until it is 70% hot. Add the flour-coated oyster yellows into the oil and fry for about 1 minute. When the outer skin turns yellow, remove immediately. out.

3. When the oil reaches 90% heat, fry the oyster yellow in the oil and put it into a plate.

4. Take out peppercorns and salt when serving.

Oysters dipped in horseradish

Wash the fresh oysters, dip the meat into horseradish and eat it, it’s absolutely delicious! (Add horseradish to fresh soy sauce and some vinegar to make a juice)

The most plump seafood in winter

1. Oysters are the fattest from the winter solstice to the Qingming Festival of the following year. , with strong umami flavor and light fishy smell, can be made into roasted oysters, roasted oysters, or oyster hot pot.

2. Small squid and octopus: It is also the most plump time in winter. It can be stir-fried, boiled or hot pot.

3. Grouper: Grouper is also very plump in winter and can be steamed or hotpoted

4. Yellow croaker: The best season to eat yellow croaker is winter every year , the yellow croaker meat at this time is plump and extremely tender, and can be braised, sweet and sour, fried, simmered in soup or steamed.

5. Sea shrimp: Sea shrimp is also very delicious in winter. The meat is fresh and tender. It can be boiled, stir-fried, or hot pot.

6. Crabs: Crabs in winter are still very plump. It can be steamed, stir-fried or cooked into porridge. It is very fresh and sweet.

7. Hairtail: The meat of hairtail is the fattest in winter. The hairtail has prepared its ingredients for winter and accumulated fat in its body, so the meat is thick and oily and tastes particularly good. . Children often eat fish, which also has a brain-building effect. Hairtail can be braised, pan-fried, deep-fried, or steamed.

I think this question should be answered by people who live by the sea. I live in a coastal city in the north. At this season of the year, although the weather is relatively cold. But it’s also when some seafood is at its most seasonal and delicious.

There are a lot of seafood that are on the market early in winter, and it is also the most plentiful time of the year. There are so many kinds of seafood, which can be said to be both delicious and nutritious when eaten in winter. Next, let me introduce to you:

What kind of seafood is good to eat in winter

1. Sea cucumbers

Sea cucumbers have been one of the most precious seafoods since ancient times, and sea cucumbers Only winter is the most fertile and nourishing time. Therefore, there is a folk saying that "sea cucumber is the first choice for winter tonic".

The traditional way of eating sea cucumbers is to eat one on an empty stomach every morning starting from the ninth day of the winter solstice every morning for "nine-nine and eighty-one days", so it is also called "nine-nine lucky cucumbers".

Generally, people at the seaside will buy some sea cucumbers after winter for their elderly and frail people who are recovering from long-term illness. Start eating from the 9th lunar month. It is said that eating sea cucumbers during this season is the most nourishing! This is also recognized by most people. If you want to talk about which seafood is the most nutritious in winter, sea cucumbers should definitely be ranked first.

2. Sea oysters

"Oysters are good for cold water, clams are good for hot water." From this folk saying, it is not difficult to see that sea oysters are the most suitable for eating in winter. The season when you eat it is also the most plump season.

So in winter, no matter how cold the weather is, the stalls selling oysters will always be crowded with people. People who often sell oysters cannot sell them at the same speed as those who sell them.

Sea oysters are also called oysters and are known as ocean milk. And strangely, oysters are all hermaphrodites. When the water temperature warms, the oysters will turn into "female" ones. At this time, the oysters will taste a bit off-putting and not plump enough. People on the beach say that the oysters at this time "return to pulp" and are not delicious! Therefore, every year after the Qingming Festival, the oyster sellers will basically "disappear".

There are many ways to cook oysters, but I always think the most delicious way to eat them is to eat them raw. Only in this way can the original fresh flavor of sea oysters be fully reflected.

3. Sea vegetables

Every winter when the sea water becomes cold, it is also the time when various sea vegetables begin to sprout. This season is also when they are at their freshest and tenderest!

Different varieties of sea vegetables naturally have their most suitable and delicious ways to eat them. For example, wakame, which is the first to appear on the market in winter, can be boiled in boiling water and mixed with minced garlic, vinegar, soy sauce, and chili oil to make a particularly delicious dish.

"Laver" and "seaweed" are the most suitable for making soup. If it's a cold day, have a bowl of pimple soup made with them. While it warms the body and stomach, it is so fresh that your tongue can swallow it.

For small-leaf seaweed, use it with some radish or cabbage and wrap it into seaweed buns. It has become a delicacy well-known in Dalian Street. As soon as this is on the market, the delicious flavor of seaweed buns will waft out of Dalian Yin's house.

There are many seafood in season that are suitable for winter consumption, such as "horse dung gallbladder" that can only be seen in winter, "summer mussels" which are essential ingredients for making garlic vermicelli scallops, and ugly-looking "Fake abalone", scary-looking "sea anemone", fresh sea fish caught in a boat, "Gaba shrimp" which is a must-have when eaten raw, etc. That’s it for everyone!

My answer is as follows.

Steps for making grilled shrimp with garlic vermicelli

Ingredients: fresh shrimp, vermicelli, garlic, spicy millet

Cooking steps:

1. Chop the garlic and millet and set aside. Soak the vermicelli in hot water

2. Open the back of the fresh shrimp, take out the shrimp thread, add cooking wine and ginger, and marinate for ten minutes

3. Blanch the flower armor, open the mouth and take it out

4. Heat the oil in a pan, add Pixian bean paste, minced garlic and chili, add salt, chicken essence, very fresh flavor, sugar, and Stir the oil evenly, add a little water, fry and serve

5. Stir the soaked vermicelli in the pot to absorb the soup

6. Place tin foil on the baking sheet. Place vermicelli on the bottom, shrimp and scallops on top, and pour fried garlic chili sauce on top

7. Put it in the oven, turn the heat up and down to 200, and bake for about 15 minutes

Stir-fried snails in sauce

Ingredients: sea snails, green and red peppers, onions, ginger and garlic

Cooking steps:

1. Buy the snails and put them in Let the water sit for two hours to spit out the sediment

2. Heat oil in a pan, add Pixian bean paste and stir-fry until fragrant, add onion, ginger, garlic, green and red pepper

3. Add the fragrant snails and stir-fry until evenly mixed. Add salt, chicken essence, oil, cooking wine and sugar and stir-fry

4. Add half a bowl of water and simmer for three minutes to infuse the fragrant snails with flavor

5. Serve the soup after it thickens

(There is no more suitable dish to go with wine)

1. Giant tiger prawns

That’s Monodon Prawns are commonly known as ghost shrimps, grass shrimps, flower shrimps, bamboo shrimps, monodon shrimps, and cow-shaped shrimps. There are two spawning periods in my country's coast every year, from February to April and from August to November. The giant tiger shrimps during the spawning period are the most plump. It is famous for its huge size, firm and tender meat, refreshing taste, fresh and sweet taste, and a light salty taste of sea water. After being cooked, the shrimp has a bright red color, which is cute and is regarded as a good omen for longevity. Therefore, when people celebrate birthdays or festivals, Monodon prawns must be a delicacy at the banquet. To grill giant tiger prawns, the prawns are grilled in the shortest possible time in a very high-temperature iron griddle. The aroma of the butter and the rich aroma of minced garlic are added to the background. Eat it in one bite and the aroma of the shrimp meat will linger on your tongue. It won't go away for a long time. The fresh and sweet lobster meat is paired with the fragrant mango and the creamy salad dressing. It is definitely a good combination.

2. Hairy crabs

A specialty of Yangcheng Lake, they have green backs, white bellies, yellow hairs and golden claws. They are large, plump and nutritious. It is on the market every year from July to August of the lunar calendar, and it is also a good season to eat hairy crabs until the end of the year. Crab has four flavors. Crab roe, shaped like gold liquid, is delicious and nutritious; crab body meat, white and crystal clear, better than white snow, and delicate in texture; thigh meat, shaped like gold inlaid with jade, long and thin, and tastes like scallops; calf meat, as beautiful as whitebait , the meat is tender and fresh, with endless aftertaste. Hairy crabs are also classified into male crabs and female crabs. The cooked male crab paste becomes white jade-like, and the yellow of female crab becomes egg yolk-like. Steaming is the most delicious way to eat it, coupled with vinegar, ginger, etc. Friends who like to drink are best to use warm rice wine instead of beer, and it is best not to drink tea before and after eating crabs.

3. Scallops

Among seafood, scallops are a very popular ingredient on the autumn table. Scallops, also known as sea scallops, have delicious meat and rich nutrition. After the adductor muscle is dried, they become "scallops" and are listed as one of the eight delicacies. Their meat is delicious and nutritious, and the shell can also be used as a beautiful food. Ornaments are collected. Scallops are best steamed or boiled. Dishes such as "Steamed Scallops with Vermicelli and Garlic" and "Steamed Scallops with Gold and Silver Garlic" are often served in restaurants. There are also methods of grilling them with sauce. In fact, when cooking scallops, the emphasis is on heat. Overheating will cause distortion. Of course, freshness is more important.

4. Bass

November is the plump period of bass. The bass produced at this time is plump and nutritious. It also has the dual functions of moisturizing and nourishing the stomach. It is The first choice for autumn nourishment. Seabass is sweet in taste and mild in nature. It can nourish the liver and kidneys, strengthen the spleen and stomach, resolve phlegm and relieve cough. It has a very good nourishing effect for people with weak spleen and stomach and poor digestion. It begins to gain weight in late autumn, and at the end of autumn and early winter, the nutrients accumulated in its body are the richest. Seabass meat is garlic clove-shaped and is best steamed.

The steaming method is as follows: wash the fresh seabass and rub it evenly with salt; place a few slices of green onion and ginger under the plate, put the fish on top, put two slices of ginger in the fish belly and on the fish body; steam for eight minutes; after taking it out of the pot, pour some on it Steam fish with soy sauce, sprinkle some shredded green onion, heat oil in a pan, and pour it on top.

5. Clams

Commonly known as clams, flower clams, yellow clams, sea clams, and royal clams. Their meat is tender, tasty, and nutritious. They are top-grade clams and are known as "the best in the world." Known as the "first fresh", it also has high therapeutic and medicinal value. Its soft part contains a large amount of amino acids, protein and rich vitamins, especially histidine and arginine. Eating some shellfish and clams appropriately in autumn has the effects of nourishing yin and moisturizing, diuresis and eliminating edema. Clams can be boiled or fried, and taste good when eaten cold or stuffed. In addition to being eaten fresh, they can also be canned and dried. It should be noted that the clams you buy home need to be soaked in salt water to let them spit out sand. The soaking time is preferably more than one hour.

Things to note when eating seafood in winter

First, freeze the seafood before eating it raw and pour some light salt water on it. For people with poor intestinal immune function, eating raw seafood is potentially fatal. Light salt water can kill some bacteria.

Second, pay attention to eating cooked seafood as much as possible. In this way, the purines and glycosides in seafood will be greatly reduced due to high temperature and water immersion.

Third, eat seafood in moderation. Do not consume too much beer and seafood at the same time. You can replace the beer with white wine, Canadian ice wine, red wine, etc. High alcohol can kill the bacteria remaining in the seafood.

Fourth, arthritis patients should eat less seafood. Because sea cucumbers, marine fish, kelp, sea vegetables, etc. contain a lot of uric acid, they can form uric acid crystals in the joints after being absorbed by the body, aggravating arthritis symptoms.

Fifth, attention should be paid to ensuring the freshness and hygiene of seafood. Because it contains Vibrio parahaemolyticus, which is relatively heat-resistant and needs to be above 80 to be killed. Therefore, you must ensure that the seafood has been cooked when eating, so that you can eat it with confidence.

Pomfret, small yellow croaker, eel, mackerel... bone-deep fresh seafood, the above is the introduction to what kind of seafood is good to eat in winter.

In the cold winter, many fish and shrimps have entered the growth period. Most seafood is not delicious, but there are still some delicious seafood that can be eaten, such as winter crabs, clams, crucian carp, and hairtail. , scallops, small yellow croaker, large tiger prawns.

The cold winter is here, the weather is cold, and the north has long been covered by heavy snow. This season, there are many seafood that are in season. Everyone knows that cold water seafood is more delicious, especially in winter, when plump seafood begins to whet our appetite.

Oysters, which have gradually become popular seafood, have become popular. Our family especially likes seafood, and we are naturally not immune to this delicious and nutritious delicacy.

I just happened to find two boxes of oysters at a special price on a certain store on the weekend. On average, they cost one yuan each. After I got them, they felt very big.

Garlic roasted oysters are popular here in Guangdong. Let’s share the steps of making roasted oysters in the oven at home.

Steps for making garlic grilled oysters

The first step is to clean the oysters. Fresh oysters have a thick shell on the outside after you buy them. They are very hard and can cut your hands, so be sure to bring them with you. Gloves, use an oyster knife specially designed for prying oysters to pry open the shell.

After prying off the lid, the smell of oysters is very strong, so they need to be placed in a basket for cleaning multiple times.

Prepare an old toothbrush at home and repeatedly brush the moss off the shell. You will also need to use the original shell when grilling oysters later.

After cleaning the oysters, start making the garlic sauce. First chop a bowl of minced garlic and millet pepper. You can adjust the proportion of millet pepper according to the taste of your family.

Add an appropriate amount of cooking wine, oyster sauce, and light soy sauce into the bowl, then add a little sugar and salt, and stir evenly.

(Oysters have their own salty taste, so just add less light soy sauce, oyster sauce and salt)

Place the washed oysters on the baking sheet and scoop out a spoonful Garlic sauce is poured over the oysters.

Of course, the more, the better. It doesn’t matter if they can be stacked.

Open the upper and lower tubes of the oven to 200 degrees, preheat it for 10 minutes, then put it in the baking pan and bake it for 15 minutes before it is out of the oven.

The extremely delicious oysters are roasted with oil and are very delicious. Friends, take advantage of this season to quickly taste the invincible deliciousness.

Seafood in winter is very inspiring to me who lives only a few hundred meters away from the seaside pier.

1. Oysters. The oysters in this season are very plump. We usually steam them because they are so delicious. We can also put the oysters directly into the pot, add a small spoonful of water, and scoop them out. Eat it with dipping sauce. Generally, we don’t add water in our house because it will drain into the water during the cooking process.

2. Hairtail. Hairtail is very fat in winter. Add some chili and fry it. The meat is tender and fragrant. You can also use it. Marinate with salt for an hour, wash and dry until there is no water. Beat an egg, dip the fish in the egg, fry it in a pan and eat it.

3. Cuttlefish, I really like to eat squid tofu. , wash and peel the squid, remove the yellow and cut it into pieces, then use a knife to make a mesh, then cut into strips, slice the tofu, put oil in the pot, add chopped green onion, put the squid and fry the cuttlefish, roll it up, about 2-3 minutes. Add tofu, salt, soy sauce, and a little water. The tofu and squid will go into the water. Do not add too much water

3. For sea shrimp, we usually make sweet and sour shrimp. Heat the pot, add oil, and add chopped green onion. Stir-fry the shrimp, they will turn red soon, then add vinegar, salt, and finally sugar, stir-fry, add a little water after evenly mixing, cover the pot, it will be ready in about 10 minutes, put it Just add coriander

4. Octopus, fry the octopus with garlic moss and eat it

5. Pedal fish, this is more common in winter, it is cheaper and more , the side with fish scales can be torn off directly from the bottom of the mouth together with the skin, revealing the tender and smooth meat, which is delicious whether stir-fried or pan-fried.

6. Pomfret, pomfret has tender meat, more meat and fewer spines. It can be fried or stewed.

7. Monkfish, let me talk about this. We buy a lot of it every winter. This fish has a big head, a small body, and large bones. It is not easy to get stuck with small spines. The most important thing is that this fish It's super tender and fresh. We call it Dese, which means very elastic. Garlic must be added to this fish when it is fried and stewed. If you learn how to cook it well, you will fall in love with it

8. Bayu, Bayu is the big kind, not the kind that is as big as your palm. The kind is called Taiwan Bayu. The two tastes are different. Fresh Bayu can be stewed, stir-fried, pan-fried, and given to your father-in-law. [Lovely] [Lovely ]

9. Sea crabs, crabs in winter are super plump, full of meat, and yellow.

1-8 We often eat them in winter. The live crabs that we usually eat are relatively expensive. We occasionally eat them during the Chinese New Year. Usually we cook with fish and eat from the mountains. We eat by the sea, right?

I’m happy to answer your question. It’s too cold in winter and it’s not good to eat any seafood, so try not to eat seafood! You can eat some warm foods like mutton stew, mutton chops, steaks, and beef bone soup every day. Warming foods are nutritious and delicious!