Meat with a belt is round and flat, and can be eaten fresh or dry. With high nutritional value, it is a precious seafood.
Chinese Name: Ribbon Definition: Seafood Alias: North Known as Fresh Shellfish Producing Area: Guangdong and Hainan Coastal Edible Practices, Process Tips, Nutritional Value, Reference Recipes, Juice Ribbon, Tips, Breeding Methods, Site Selection, Seedling Picking and Breeding, Breeding, Fattening, Harvest, Poisoning Events, Edible Practices 1. Wash fresh scallops (fresh shellfish) and peel them off. 2. Wash the rape heart; Band 3. Mix oyster sauce, refined salt, sesame oil, monosodium glutamate, pepper, wet starch and broth into a bowl; 4. Heat the wok, add cooked lard, add Chinese cabbage, add refined salt, miso and two soups, stir-fry and take out; 5. Heat the wok, after the wok is lined with cooked lard, add the cooked lard, stir-fry it to 70% heat, add fresh scallop oil until it is cooked, pour the oil into the filter screen on the oil basin, and filter off the oil; 6. Return the wok to the furnace, add cooked lard, garlic, Jiang Mo, chopped green onion and shrimp, and stir well; 7. Take off the ribbon, cook the yellow wine, transfer it to a bowl, stir fry quickly, put it on a plate, and eat it with the fried cabbage. Process tip: black bean, pepper and tofu belt 1. Oil bubble, one of the stunts commonly used in Cantonese cuisine, is called oil bubble, which is to pull the main ingredients until they are cooked, remove the oil, then add the material head, praise the wine and transfer it to a bowl. The most important thing in cooking is the use of heat and oil temperature, as well as the appropriateness of color and seasoning. The technological standard is: no astringency, but fresh and smooth color, no oil and no diarrhea. This is in line with the style requirements of oil pickles; Belt 2. You can also beat the fish shells into pulp and then fly water to ensure that the water in the belt does not lose, so the texture is soft and tender; 3. The oil temperature is moderate, and the soaking time is about 10 to 15 seconds. If the oil temperature is too high or too long, it is easy to dehydrate, the belt shrinks and the texture becomes firewood; 4. Due to the technology of oil bubble belt, 750g of cooked lard should be prepared. Nutritional scallop is a mollusk, which contains a kind of cholesterol-lowering agent, 7- cholesterol and 24- methylene cholesterol, which can lower serum cholesterol. They have the unique functions of inhibiting liver cholesterol synthesis and accelerating cholesterol excretion, thus reducing cholesterol in the body. They are more effective than sitosterol, a commonly used cholesterol-lowering drug. People often have a refreshing and pleasant feeling after eating shellfish, which is undoubtedly conducive to alleviating some troublesome symptoms. Ribbon is very nutritious, with high protein content and low fat content. Ribbon is easy to digest and is the best food for dinner. The most important thing to choose a belt is freshness, and only fresh belts are delicious. When cooking the ribbon, be careful not to cook it for too long, otherwise it will easily become tough. Fine-grained tape can be boiled for a few seconds; The big strips can be cooked for a minute or two. Winter vermicelli with raw materials reference recipe: 4 ribbons, and appropriate amount of winter flour. Ingredients: Chop garlic, add a little oil and salt and mix well. The practice of winter powder belt: wash the belt, chop off part of the shell, cut it open and rinse it with water. Put the mashed garlic on the scallop meat, spread the winter flour and chopped green onion on the noodles, boil and steam for 5 minutes, then sprinkle some soy sauce. Caution: If you eat viscera together, the risk of poisoning is nearly 9 times higher than that of people who don't eat viscera, because the toxins accumulated in viscera may not disappear even after high-temperature cooking. Fried scallops with ginger: scallops, ginger and onions. Production method: 1. Wash ginger and onion and cut into fine powder. 2. Wash the ribbon (available at the seafood counter in the supermarket) and fry it in the pot until golden brown. 3. Spread the fine powder of ginger and onion on the plate, and put a belt on the fine powder. Ingredients: 8 quick-frozen strips, 4 smooth tofu, 2 teaspoons of garlic and crushed lobster sauce, 65,438+0 teaspoons of ground lobster sauce, 65,438+0/2 teaspoons of bean paste and 65,438+0 tablespoons of onion. Marinade: cornstarch 1/2 teaspoons, 2 teaspoons of protein, a little pepper. Sauce: 1/3 cups of water, 2 tablespoons of light soy sauce and oil, 1 teaspoon of sugar, 1/2 teaspoons of corn flour and a little sesame oil. Operation: black bean and pepper tofu 1, after thawing, rinse with quick-frozen strips, dry, cut and mix with marinade for 5 minutes. 2. Rinse the tofu, put it in a plate and sprinkle a little salt. 3. Mix garlic with lobster sauce and sauce, and heat 1 tbsp oil until fragrant. 4. Put the belt on the tofu, put the black beans and peppers on the surface of the belt, steam for 4 minutes, and filter the water. Raw materials of Yaozhu duck heart porridge: Yaozhu (ginseng snail) is refreshing, soft and delicious. Nutritional analysis of duck heart and small intestine: 1. Shellfish mollusks contain Dieter 7- cholesterol, 24- methylene cholesterol and 24- methylene cholesterol, which can reduce serum and cholesterol. They can not only inhibit the synthesis of cholesterol in the liver, but also accelerate the excretion of cholesterol. 2. Duck heart is rich in amino acids, total phospholipids, vitamins, trace elements and other nutrients. Has the functions of enhancing human metabolism and improving cardiovascular and cerebrovascular diseases and nervous system. 3. Eating small intestine regularly can dispel damp-heat, remove blood stasis, tonify liver and spleen, eliminate ascites and improve gastrointestinal function. Features of porridge: Ribbed duck heart porridge brings a refreshing and pleasant feeling, just like the coconut wind in Hainan, which blows away the troubles lingering in the heart. Stir-fried Agrocybe aegerita ingredients: Japanese-fried Agrocybe aegerita, ginger, butter, oyster sauce, vegetable oil, salt and pepper. Practice: Wash Agrocybe aegerita and cut into strips about 5 cm long for later use. Clean the belt, drain the water, and "fly water" for use. Add oil to the pot, saute ginger slices, add Agrocybe aegerita, continue to stir fry, add scallops, appropriate amount of Japanese soy sauce, a little oyster sauce and butter, stir fry for a while, and finally season with salt and pepper. Serve. Raw materials of scallop sauce: scallop, sugar, oyster sauce, soy sauce, white pepper, onion, garlic, ginger, dried pepper, pine nuts, cornmeal and water. Special color: how to fry scallops with less water and unpleasant taste-it can be used as New Year food. Exercise: 1. Wipe the moisture from the belt with a thick kitchen towel. 2. According to the ratio of sugar 1, oyster sauce 2 and soy sauce 3, add white pepper, water and corn starch and mix them into small materials. 3. Heat in a hot pot, put the wiped tape in turn, fry on both sides for 2 minutes, and put it in a plate for later use. 4, a little oil in the pot, add onion, garlic, Jiang Mo, dried Chili, pine nuts (slightly chopped) and stir-fry. 5. Then pour 2 small portions of ingredients into 4 pots and put them on the fried belt to boil. Prompt 1, the belt is easy to boil, so it is necessary to dry the water with thick kitchen paper in advance, and the surface of the belt must be dry. 2. Fry the scallops on one side and then turn them over. Don't put all the scallops in the pot at once, put them in one by one, so that there is enough heat in the pot to fry the scallops quickly at high temperature. 3. If you don't want to fry, you can also steam for about 4-5 minutes. 4, the belt itself has the salty taste of seawater, so the small material should not be too salty. The whole process of strip culture mainly includes selecting breeding sites, picking seedlings, cultivating, fattening and harvesting. In order to meet the different physiological and ecological requirements of different development stages of the belt, it is necessary to systematically investigate the physical and chemical factors, biological factors such as waves, tides, currents, water depth, sediments, salinity, temperature, water quality, food organisms, enemy organisms and belt resources in the sea area to determine the safety of production in the sea area. Aquaculture sea areas are generally divided into different operation areas such as seedling collection, breeding, seedling raising and flood avoidance. In addition, the breeding area should also be chosen in a place convenient for production, life and transportation. Collecting seedlings and raising seedlings with adhesive tape means collecting wild seedlings and raising seedlings artificially. ① Collect wild seedlings. Many banded eggs are fertilized in seawater. After the floating life stage of trochophore and panel larvae, they deform and sink to the bottom of the sea and become benthos. Seedling collection refers to collecting small strips that have just entered benthic life for several months. The seedling collection field is generally located in the sea area with low salinity, stable environmental conditions and a large number of parent zones in the estuary or near the shore. The seedling picking season is mostly at the peak of belt propagation, and the specific seedling picking date is advanced or postponed for several days, which often makes the difference in seedling picking amount several times to dozens of times. Therefore, it is necessary to systematically observe the temperature, salinity, gonad development in the parent zone and the changes in the number of planktonic larvae in the sea area before the arrival of the peak breeding season, and make a seedling picking forecast. According to the different living habits of the belt, seedling picking methods can be divided into two types. Methods for picking seedlings of buried or burrowing species (such as mud clams and SINONOVACULA constricta). ) relatively simple. Generally, the method of improving the bottom material is adopted, that is, when picking seedlings, the middle and lower parts of the intertidal zone are plowed to remove harmful organisms and other sundries, or embankment and bed are built on this basis, so that the juvenile zone that has just entered the benthic life can easily enter the mud. Seedlings with fixed or attached species (such as oysters and mussels). ) should be equipped with a seedling picker to provide artificial substrate for the attachment of young belts, so as to prevent a large number of seedlings from sinking into the seabed and being buried by sediments because they cannot find a suitable attachment substrate. There are many kinds of seedling pickers, such as bamboo, wood, stone, tile, shell, cement products, branches, straw rope, metal mesh, chemical fiber mesh, cardboard and so on. Methods include laying on the seabed, inserting bamboo (piles), grating type, simple hanging type, raft type and so on. , depends on the distribution of water layer of seedlings, the bottom material of seedling collection field and cultivation methods. In order to prevent the seedlings from falling off from the seedling picker, the seedlings should be taken out from the seedling picker in time and put into the cage for cultivation. ② Artificial seedling raising. The artificial nursery belt includes oyster, American oyster, European oyster, hard shell clam, Philippine clam, scallop, scallop, mussel scallop, mother-of-pearl scallop, Haliotis discus hannai and red abalone. Artificial propagation of banded fry includes parent shellfish cultivation and selection, artificial insemination, fry cultivation, fry collection and bait cultivation. Its cost is low. By controlling the living conditions of the parent shellfish, the seedlings can be produced in advance, so as to make full use of the main growth period in a year, accelerate the growth of the seedlings, shorten the production cycle, and provide the possibility for breeding excellent varieties. The process of cultivating tape seedlings into large tapes with commercial specifications. On the premise of meeting the main ecological conditions of breeding objects, farms should try to choose sea areas rich in bait; In addition, in order to facilitate management and ensure that shellfish have a long feeding time, it should be chosen near the low tide line in the lower area of intertidal zone. There are four main cultivation methods of bivalve shellfish belt: ① submarine type. That is to say, in the intertidal zone or the sea area below the low tide line, the seedlings are scattered on the seabed sediments or solid objects near the seabed according to a certain density, that is, "sowing". Before sowing, clean up the site, such as turning over the beach (loosening the soil), removing enemy damage, leveling the border, digging protective ditches, etc. During the cultivation, it will be dispersed and sparse in several stages. This method has low production cost and wide application range, but the belt grows slowly and is vulnerable to enemy attacks, and the utilization rate of sea area is low. Pond-enclosed water storage culture developed on the basis of submarine type is to build ponds in intertidal zone. At low tide, the pool water keeps a certain level to raise the tidal flat, which can effectively utilize the upper tidal flat in the intertidal zone. ② Straight pile type. Namely wooden stakes, cement columns, slates, bamboo poles, etc. Erected on the seabed and used as a breeding base. The culture medium is mainly located in the middle and lower part of intertidal zone. In this way, shellfish can leave the seabed and silt, reduce the damage of enemies, live in stable water, grow faster, and the output per unit area can be several times that of submarine type. Suitable for tidal flat with large tidal range. (3) suspension type. Suspending the breeding base in water and cultivating the attached or fixed living zone is the most promising advanced breeding method, which is suitable for the subtidal zone with a depth of about 20 meters. According to the method of hanging breeding base, it can be divided into scaffolding, floating raft and rope extension. Shelf type is to hang the culture medium with seedlings on the beam of bamboo pole, wooden stake or cement column shed at a certain distance for culture. A floating raft is a raft-type frame made of wooden strips or bamboo poles. It floats on the water like a raft, and its bottom is fixed by an anchor. A breeding base with a length of several meters to more than ten meters is hung on the floating raft for breeding. Oysters cultured on oil platforms also belong to the category of raft culture. Rope-stretching is to put straw rope or plastic rope into the water, and float the rope on the water with a float, which is called a floating raft. Both ends are fixed on the seabed with anchor cables, and the breeding base is hung on the floating raft. The suspended breeding base is completely isolated from the seabed and is not infringed by benthic organisms. Among them, floating raft culture and longline culture can also make full use of the upper water body, which is not limited by the bottom material and can raise a wider sea area. The rope extension type has strong wind resistance, and it is also convenient to sink to a certain depth under the water surface to prevent freezing. 4 net box type. It is mainly used for breeding some species that are easy to escape or precious, and only used for breeding mother tapes or fan tapes of pearls. Cages are made of various forms of metal or chemical fibers, and belts can be placed in them and hung on rafts or scaffolding. In addition, mother-of-pearl breeding includes not only the collection and cultivation of seedlings, but also the production process of inserting nuclei (mother-of-pearl, Pinctada martensii and Hyriopsis cumingii). Among gastropods, abalone is the main breeding object. Artificial breeding of cephalopods octopus, octopus and octopus has also begun. After the growth period of fattening belt in belt farm, when the individual size reaches the commodity specification, ordinary individuals can be harvested. However, in order to increase the fullness of the soft part of the belt and increase the yield per unit area, fattening can be carried out before harvesting. The method is generally to move the belt from the breeding farm to the fattening farm with rich bait to promote the rapid growth of the software department. For example, after the incubation period, oysters begin to move into the sea area near the estuary where the water quality is fertile and the number of plankton is several times to several times higher than that of the hatchery. It only takes 1 ~ 2 months for oysters to reach the peak of fatness. In addition, fattening can be achieved by moving the belt cultivated in the middle of the intertidal zone near the low tide line to prolong its feeding time and space, or by throwing the belt into the pool where a large number of plankton are cultivated by fertilization. The growth rate of harvesting belts in belt breeding industry is gradually decreasing. In order to improve the utilization rate of the sea area, fishing should generally be carried out at an age when the growth rate decreases obviously, and the time is only a few months to 1 year, such as oyster pleating; Generally 2 ~ 3 years, such as oysters, clams, mussels, etc. ; While that of Pinctada is 5-6 years. The best harvest time is the period before the start of breeding every year, and it is also the time when the soft part is the most fertile. During harvesting, the fixed or attached species are manually stripped from the attachments, the buried species are dug out together with the sediments to be screened, and the burrowing species can only be dug out from the bottom materials. Since the 1970s, some industrialized countries have tried to cultivate scallops in artificial ponds on land, and intensively cultivate oysters by feeding and circulating filtered water systems, so that scallop cultivation has developed to the full artificial stage. In addition, the interplanting of shellfish and algae can not only make full and effective use of the site and equipment, but also produce mutually beneficial ecological benefits, such as the interplanting of mussels or scallops with kelp, oysters with laver and so on. , so as to achieve the purpose of increasing production. In order to make full use of the bait or multi-level utilization, the mixed culture of Malaysian shrimp and granola has achieved good results. Patients with poisoning symptoms in the poisoning incident have symptoms such as dizziness, limb weakness, dizziness, nausea and vomiting after eating cooked fresh belt 10-40 minutes. Li Choi Wha, president of the Hong Kong Seafood Industry Association, said that scallop poisoning was not caused by pollution, but because of the hot weather and the warming of sea water, algae with narcotic toxins were easy to grow, and the toxins ingested by scallops would increase. As long as you don't eat internal organs, you can avoid poisoning. Relevant medical experts reminded that algae toxins not only exist in this area, but also bivalve shellfish such as clams, mussels, oysters and scallops may be polluted, so citizens should be careful to eat them. Bivalves with scallops, such as scallops, mussels, oysters and scallops, belong to filter-feeding organisms and are common vectors of shellfish poisoning. When these shellfish eat toxic algae, toxins will accumulate in shellfish tissues. Toxins have no effect on shellfish themselves. They look, smell or taste the same as normal shellfish, but people will be poisoned after eating them. Experts explained that because these toxins are not heat-resistant, high-temperature heating can not play a detoxification role. If someone is poisoned, the symptoms are usually nausea and vomiting, as well as tingling, numbness or burning sensation in the mouth, tongue and limbs, as well as headache and dizziness. In severe cases, they will die of respiratory paralysis. Therefore, the public had better eat less shellfish in the near future. If they eat shellfish, they should soak them in clean water for a period of time and change the clean water regularly so that shellfish can excrete toxins from their bodies. Avoid eating its internal organs, genitals and eggs when eating. If there are symptoms of poisoning, you should go to the hospital in time.