Alocasia esculenta, that is, sea eggplant, belongs to the order Stichopus japonicus, and to put it bluntly, it belongs to the sea cucumber, which belongs to the spineless sea cucumber, that is, it has no meat thorns, its whole body is smooth, and its interior is the same as other spiny sea cucumbers.
The sea cucumber produced in Canada is an Arctic ginseng with small thorns, rather than sea eggplant produced in shallow beaches in subtropical and tropical areas, such as the southeast coast of China and the South China Sea.
In fact, the sea cucumber industry is now suspected of speculation, saying that sea cucumbers are good. In fact, the nutritional value is almost the same, and the nutrition that the human body can directly absorb is even less.
The price of sea cucumber has soared because of its beautiful appearance, high cost of artificial breeding and strong advocacy from merchants. However, the sea eggplant produced in the southeast coast of China, because of its ugly appearance and large output, is not fried, but its price is very low.
Merchants have been advocating that "eggplant is a vegetable and sea cucumber is a medicine", but sea eggplant is only tens of yuan a catty, but its nutritional value is almost the same. China Institute of Biology has been studying sea eggplant for a long time, and compared the nutritional components of sea eggplant and sea cucumber. The content of 15 amino acid is higher than that of sea cucumber, but there is no business to speculate and no media to report. If you report it, a kilo of sea cucumber will cost several thousand yuan. Of course, in terms of taste, sea cucumber is better than sea eggplant, which is thinner, but the taste is not much different from sea cucumber. Now most hotels use sea eggplant instead of sea cucumber.