As we all know, seafood is rich in nutritional value. Due to people's pursuit of quality of life, some new seafood practices have gradually emerged. So, what is the nutritional value of seafood?

First, fat. The fat of seafood animals contains a lot of unsaturated fatty acids, which are usually liquid at room temperature. From the overall composition of fish, the fat content changes the most. One of the characteristics of fish is that the fat content changes with the seasons. The fat content of fish varies, and the fat content of tuna usually exceeds 25%. There is more fat in the belly than in the back. The fat of cod is concentrated in the liver.

The period when the fish's fat content is high is the period before spawning. When there is less water, it is the period with the best taste. During this period, the fish are concentrated in a certain sea area, so the number of fish is relatively large, which is called fishing season. Lipids in seafood meat are divided into tissue lipids and storage lipids. Tissue lipids are mainly phospholipids, and storage lipids are mainly triglycerides.

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Second, protein. The main component of fish is myofibrillar protein, except sarcoplasmic protein and meat matrix protein, the amino acid composition has little to do with fish species, and is almost the same. Except for the high cystine content in shellfish, the amino acid composition of fish is basically the same in shellfish, shrimp, cuttlefish and edible meat. Therefore, the nutritional value of seafood is as high as that of meat. However, protein in fish is different from that in meat. The content of matrix protein in fish is low and the meat quality is soft. In addition, myosin and myosin are more unstable and easy to deteriorate than protein in meat, which requires special attention.

Third, moisture. The composition of fresh seafood varies greatly with species, age, sex, fishing season and bait. Even in the abdomen of the same fish, the fat content is higher than other parts. Usually, there is a special relationship between water and fat in fish. More water means less fat, less water means more fat. The sum of the two is basically maintained at around 80%. The average composition of fish is 77% water, 19% protein, 2% fat, 1% inorganic matter, and few carbohydrates. The content of water and fat changed the most. Generally speaking, seafood has higher water content and lower fat content than livestock.

From the above, we know the nutritional value of seafood. It can be said that seafood is full of treasures, and its nutrition can not only supplement our daily needs, but also be used as some precious medicines. Old people eat healthily. If you love their parents, you might as well buy some seafood to honor them! Today, Xiaobian takes you to learn a few seafood dishes, which are simple and delicious.

Sauced clams: Ingredients: 500g of clams, 3g of ginger, 2 cloves of garlic, 5 millet peppers, Pixian bean paste 1 5g, 3ml of soy sauce, 8ml of balsamic vinegar1ml, 8ml of cooking wine, water starch10g, a little salt and a proper amount of oil.

Practice: 1. Clam is soaked in salt or sesame oil to spit sand. It is best to buy it in the morning, which is generally fresh, so that the soaking time can be longer, so that it can be completely spit out. 2. Cut ginger and garlic into pieces for use. 3. Wash the onion and cut it into small pieces for later use. 4. Cut into diagonal pieces of spicy rice, wash the seeds and drain the water. 5. Heat a little oil in a pan over low heat. Add chopped garlic and ginger, and stir until fragrant.

6. Add Xiaomi spicy, then add Pixian bean paste and stir-fry until the oil turns red. 7. Add clams that spit out sand and stir at high temperature. 8. Add cooking wine and balsamic vinegar to remove fishy smell. You can also add some white wine here to get rid of the fishy smell. ) 9. Add some hot water after the cracked shell is tasted. 10. Finally, add a little salt, not too much, the soy sauce is salty, add chopped green onion and stir well. 1 1. Add a little water and starch to thicken the sauce. Ready to serve.

Stir-fried shredded squid: Ingredients: 350g of squid, leek moss150g, minced garlic10g, 5g of Jiang Mo, 0g of Pixian bean paste10g, 5g of raw flour, 3ml of light soy sauce, 3 dried peppers, a little salt and an appropriate amount of oil.

Practice: 1. Wash squid and prepare ginger slices. 2. Heat a pot of water and add squid, ginger slices and cooking wine. Boil the squid into rolls. About three minutes. 3. Seasoning: 3 pieces of garlic, Jiang Mo, Pixian red bean paste and dried pepper. Thicken water: soy sauce, starch, a small amount of water. 4. Rinse shredded squid with water and cut into 3cm long. 5. Add shredded squid and fry for 1 min. 6. Add leeks and fry for 2 minutes. 7. Add bean paste and fry until cooked. Finally, add soy sauce and taste the salt. Pour a small amount of sauce before serving.

Seafood and vegetable bean curd pot: Ingredients: 60g of shrimp, 40g of abalone slices, 80g of fresh squid, 200g of water bamboo, 0/00g of fried tofu/kloc-0, 50g of winter bamboo shoots, appropriate amount of cooking oil, appropriate amount of clear water, 30g of garlic, 6g of ginger slices, 20g of oyster sauce and soy sauce/kloc-0.

Practice: 1. Remove the fat from fried tofu for later use; Take out the seafood and set aside. 2. Hot water in a separate pot, add some cooking oil and garlic cloves and stir-fry minced garlic, then add ginger slices and stir-fry garlic until slightly yellow, then add water bamboo and stir-fry water bamboo until slightly yellow, then add yellow wine, then add soy sauce and oyster sauce, and stir-fry. 3. Add tofu to fry, then add winter bamboo shoots to fry, and then add water to boil. 4. After stewing for 3 minutes, add a little sugar, a little pepper and a little chicken powder. Add seafood ingredients and stir-fry over high heat for several times. 5 .. Finally, thicken the sauce with wet starch and pour it on the oil (preferably scallion oil). 6. Pour the cooked vegetables into the pot, cover the pot and cook for 3-5 minutes.

Stir-fried shrimps: Ingredients: 200g of prawns, 50g of carrots, 50g of peas, 50g of corn kernels, 4ml of soy sauce, ginger 1 piece, green onions 1 piece, 4g of pepper, 3g of starch10g of chicken powder, 5ml of cooking wine and a little salt.

Practice: 1. After the shrimp is washed, add a proper amount of water, boil it with strong fire, pour it into a pot and blanch it, and then take it out after the shrimp becomes discolored. 2. Peel the shrimp and pick out the thread with a toothpick. 3. Cut the shrimp into small pieces. 4. Dice carrots, corn kernels and peas and wash them thoroughly. 5. Cut the onion into rings and the ginger into rice. 6. Heat oil, add ginger and onion and stir fry. 7. Stir-fry shallots, ginger, corn, diced carrots and peas for 2 minutes. Pour in shrimps, add cooking wine, a little salt, stir-fry with soy sauce 10 second. Fried shrimps 10 second. Season with chicken essence and sprinkle with pepper and water starch.

Braised prawns in oil: Ingredients: 350g prawns, a little onion, ginger and garlic, 5ml cooking wine, 4ml light soy sauce, 5g vinegar 1 ml sugar, a little salt and a proper amount of oil.

Practice: 1. Wash the shrimp, cut off the whiskers, feet and guns, cut off the back, and remove the shrimp line. 2. Heat the pot, add oil and heat it. Add prawns and fry until red. 3. Add onion, ginger and garlic and stir well. Press the shrimp head with a spoon, and then fry the shrimp oil. 4. Pour in cooking wine, soy sauce and vinegar and stir well. 5. Add a little salt and sugar, add water, the water is not more than half of the shrimp, cover the pot, and simmer thoroughly with medium and low fire. 6. Turn off the fire when the soup is slightly thick, and discard the onions, ginger and garlic and serve them on the plate. (The picture is from the network. If there is anything wrong, please contact Xiaobian to delete it.)