Fresh seafood such as rolls and soft silk in the editorial department is one of the favorite delicacies of gourmets. In addition to being delicious, many seafood are rich in nutrients such as EPA and DHA that are rarely found in ordinary meat, vegetables and fruits. And the calorie and fat content are very low, so it can be used as a good food for weight loss and dietary supplement. However, how to distinguish between small rolls, toucai, and flower branches that look similar? Seafood has high cholesterol, shouldn’t we eat more? Here’s the explanation for you. Production season: Most from summer to winter, slightly different depending on the variety. Nutritional information of small rolls: It is rich in protein and minerals, as well as unsaturated fatty acids such as EPA and DHA. It is a low-calorie and low-fat food. Cephalopod seafood such as tuna also contains taurine, which is beneficial to the heart, blood vessels and eyesight. It is a good way to supplement food in addition to the liver's own production. How to select and preserve rolls? Wang Yongxian pointed out in "Perfect Cuisine Sustainable Seafood Cooking Guide" that seafood that is frozen immediately after being caught is better because it is fresh and not spoiled, and the texture does not change after quick freezing. If you insist on freshly caught seafood, generally speaking, if it takes more than two to three hours from the time it is taken out of the water to the time it is sold, it will start to become stale, and even low-temperature processing afterwards will be in vain. Pan Huaizong mentioned in "Don't Let Your Body Be Unhappy" that when choosing, you should check whether the skin is bright and transparent. If it feels turbid and dull, it means it is stale. If you do not prepare the rolls immediately after you buy them home, they should be frozen and stored directly. When thawing, place it in the refrigerator to remove the ice, then rinse with water. In addition to Xiaojuan, there are other Five Ocean Brothers. Pan Huaizong calls the six kinds of seafood commonly eaten by everyone in the cephalopods the "Six Brothers of the Ocean". Because they look similar and taste similar, many people still can't figure out who is who. Let’s briefly distinguish them today: Squid has the longest body shape, with rhombus or triangular fins that grow at the tip of the body, which is somewhat disproportionate to the slender body. The through-drawing is also called the medium curly. The slender body looks like a longer version of the small curly, but in fact the varieties are different. Squid, also known as squid and cuttlefish, has a thick and huge body with a hard shell inside. The soft silk body is closer to a flower branch and oval in shape. The fins are not as prominent as those of a squid or a squid, but are almost as long as the body. The octopus only has eight tentacles (the others have ten). The tentacles are thicker and the suckers are clearer. Pan Huaizong said that after eating these six brothers, the rate of raising cholesterol in the body was only one-tenth of that of tendon meat.

When handling food, clean the cholesterol-containing internal organs and cook it with less oil and salt. This is actually more suitable for patients with cardiovascular disease, high blood pressure and obesity!

Reference materials: "Perfect Cuisine Sustainable Seafood Cooking Guide" (Wang Yongxian/Paston Publishing), "Don't Let Your Body Be Unhappy" (Pan Huaizong/Times Publishing), Fisheries Department's Fish, Shrimp and Shellfish Network