First, the nutritional value of shellfish seafood
Compared with other seafood, shellfish seafood has a low cholesterol content. Most shellfish seafood is rich in trace elements, such as iodine, zinc, selenium, copper, protein, iron and calcium. Many coastal residents like to eat seafood, generally speaking, there will be no symptoms of hypothyroidism, because both shellfish and other seafood used daily are very rich in iodine. Abalone nourishes yin and tonifies kidney, oyster is full and smooth, snail has high mineral content, and clam has high protein content. Different shellfish and seafood have different nutritional values and are excellent ingredients for daily use.
Second, the taboo of eating shellfish and seafood.
Because shellfish and seafood generally have two shells, it is necessary to clean up the sand inside the shells when using them, especially before cooking, it is necessary to add some salt to the soaked water so that they can spit out the sand. In addition, fresh shellfish have high nutritional value. If it is stale shellfish, it may cause gastroenteritis and even poisoning. So when you buy this kind of seafood, you must smell it and observe it. In addition, shellfish seafood is best not to be eaten with beer, otherwise it may cause gout and diarrhea.
Third, cooking shellfish and seafood.
The general treatment method of shellfish seafood is to add some salt to clean it, and then you can put it directly into the pot and boil it in water. In the meantime, you should add some ginger slices. This seafood soup can be seasoned with ginger slices, shredded onion and coriander, or a bowl of seasoning can be added, and some peppers, onions, ginger, garlic, oyster sauce and salad oil can be dipped to eat.