Pre-eating treatment

Seafood

Before eating, be sure to wash, remove the scales, gills and viscera, scaly fish can be used to scrape the knife to remove the greasy part of the epidermis, because these parts of the seafood is often a collection of pollutants in the ingredients. Shellfish Before cooking, the shells should be washed and scrubbed with water and kept immersed in water for 7-8 hours so that mud, sand and other filth inside the shellfish will be spat out. Shrimp and crab Clean and pick off the shrimp threads and other dirt, or use the salting method, i.e., soak in saturated salt water for a few hours and then dry, and then soak and clean in water before eating and then cook. Fresh jellyfish Fresh jellyfish contain more water, thicker skin, but also contains toxins, need to use salt and alum salting 3 times, so that fresh jellyfish dehydration 3 times, in order to let the toxins with the water drainage. After the above treatment can be eaten. Or clean it, soak it in vinegar for 15 minutes, and then blanch it in hot water (boiling water at 100℃ for a few minutes). Dried seafood Seafood products in the process of drying are prone to produce some carcinogens, before eating shrimp, shrimp, dried fish is best to cook with water for 15-20 minutes and then fished out to cook and eat, the soup will be poured out not to drink.

Best practices

High-temperature heating Bacteria are mostly afraid of heating, so cooking seafood, generally with a rapid fire distillation fry a few minutes can be safe, crabs, shellfish, etc. have hard shells, it must be heated thoroughly, generally need to boil, steam for 30 minutes before you can eat (heated to a temperature of at least 100 ℃). Eat with vinegar and garlic, and drink ginger tea after eating Raw garlic, vinegar itself has a good sterilization effect, for some residual harmful bacteria in seafood also plays a role in killing. Seafood is cold in nature, ginger tea is hot, after consuming seafood can neutralize the cold, improve intestinal immunity, effectively prevent discomfort after eating! Suggestion: Within 10 minutes of consuming seafood, brew a cup of ginger tea. Crispy system After the fish is made into crispy fish, fish bones, fish spines become crispy and delicious, even the bones with meat to eat, not only flavorful, but also provides a variety of essential amino acids, vitamin A, vitamin B, vitamin D and minerals, etc., especially the calcium in the fish bones is not available in other foods.

Improper method

Raw food Raw seafood often contains bacteria and toxins, raw food is easy to cause food poisoning, and seafood contains more histidine, fresh food is also very easy to cause allergies. Smoking The temperature of smoking often fails to meet the requirements of seafood sterilization, and only kills the bacteria on the surface, the center part of the insect eggs still exist. Shabu-shabu For the sake of freshness, hot pot shabu-shabu is used for a very short period of time, and the parasitic eggs in half-cooked seafood cannot be killed, so there is a high chance of infection after consumption. Marination Marinating or choking seafood with bad marinade, soy sauce and soya sauce does not have the function of killing bacteria in seafood, and even after 24 hours of marination, some of the eggs are still alive, so the seafood in this way is almost the same as eating it raw, which is not good for your health.

Seafood diet

Seafood has always been a popular food, rich in protein, low cholesterol, a variety of micronutrients, compared with meat on human nutrition and health is more superior. There are many more seafood foods, including oysters, lobsters, sea urchins, sea cucumbers, fish eggs, shrimp eggs and so on, because they are rich in zinc, protein and other nutrients, all of which are aphrodisiacs, strong sperm effect. Folk consumption of seafood in four ways: - Cooked food method: the general use of cooking, steaming, stewing, frying, frying and other methods, such as fish and shrimp burned into a variety of dishes, and commonly used fresh ingredients with pickled food with steamed or stewed. -Raw food method: live river shrimp, washed with wine, sugar, ginger, etc. soaked for a few moments, can be eaten raw, commonly known as "drunken shrimp"; there are also raw oyster meat, eaten dipped in a little soy sauce, vinegar, ginger, etc., the flavor are delicious. Dry wax method: such as fresh yellowtail cut open sun-dried, is the famous "white replica bags", delicious flavor; or cuttlefish (commonly known as "squid") cut off the conch crags sun-dried, called "Ming Pro". This dry wax seafood, not only can be stored for a long time, and has a unique flavor. -Pickling method: the use of salt or wine lees to make seafood, stored in tanks as perennial dishes, such as the whole crab pickled for a few days, can be eaten.

Secrets of cooking seafood

Preliminary processing: The preliminary processing of seafood is not quite the same as that of vegetables and meat. Generally speaking, cooking seafood is mainly in the fresh and obscure, so the preliminary processing of seafood is from the purchase, fresh start to do. Processing of fish, a pair of kitchen scissors can be used to deal with, scaling, breaking the belly, remove the viscera, cut off the fins are very convenient. Shrimp head is generally broken off by hand, from the shrimp abdomen bit peeling off the shell, and then cut the back of the shrimp with a knife, with a toothpick to remove the intestinal line, shrimp tail can be retained, so that you can beautify the dish phase. Small crabs can be rinsed directly into the pot, and larger crabs can be chopped into pieces. Basic treatment: Cooking focuses on deodorization and preservation of freshness. For example, chopped crab pieces should be dipped in starch and then passed through a layer of oil, which is a technique to lock in fresh flavor, and should not be skipped. Fish, shrimp, shellfish, cuttlefish and other seafood, heating time should not be too long, the purpose is to ensure that the fresh flavor is not lost. If you use a microwave oven or steamed food, you have to control the heating time, otherwise it is easy to cause the loss of the original juice, affecting the taste of the dish.

Eating seafood four taboos

Can not eat with a lot of vitamin C shrimp, crabs and other crustacean seafood products contain a certain high concentration of "pentavalent arsenic", which itself is harmless to the human body, but at the same time take a lot of vitamin C, "pentavalent arsenic" will be converted into "pentavalent arsenic". "will be converted into" trivalent arsenic "(i.e., arsenic trioxide, commonly known as arsenic), will lead to acute arsenic poisoning; serious cases will also be life-threatening. Can not eat with cold food seafood is cold, best to avoid eating with some cold food *** with food, such as cabbage, cucumber and other vegetables, should not drink immediately after meals, such as soda, ice water, ice-cream such as chilled drinks, but also pay attention to eat or not eat watermelon, pears and other cold fruits, so as not to lead to physical discomfort. Can not eat with beer, red wine Eating seafood drinking a lot of beer, will produce too much uric acid, thus triggering gout. Excess uric acid will be deposited in the joints or soft tissues, thus causing inflammation of the joints and soft tissues.

Which people should not eat seafood

People with high blood lipids: snails, shellfish and crabs Movies: seafood

type, especially crab, there is a high cholesterol content, cholesterol and high blood lipids should pay attention to people should be less eaten or do not eat this type of seafood. Arthritis, gout patients: sea cucumbers, sea fish, kelp, sea vegetables and other seafood, contains more purine, patients often eat will aggravate the condition. Patients with bleeding disorders: thrombocytopenia, hemophilia, vitamin K deficiency and other bleeding disorders patients should eat less or not eat sea fish, because the 20 carbon 5 enoic acid contained in fish, can inhibit platelet agglutination, thus aggravating the bleeding symptoms of bleeding disorders patients. Cirrhosis patients: liver cirrhosis when the body is difficult to produce coagulation factors, coupled with low platelets, easy to cause bleeding, if then consume sardines, mackerel, tuna, etc., which are rich in 20 carbon-5-enoic acid, will make the condition deteriorate dramatically, as if it were a snowstorm.

Four taboos to remember to eat seafood in the fall

1. arthritis patients avoid eating seafood sea cucumbers, sea fish, kelp, seaweed and other seafood, contains more uric acid, is absorbed by the body in the joints after the formation of uric acid crystals, so that arthritis symptoms. 2. seafood should not be under the beer eating seafood drinking a lot of beer, will produce too much uric acid, thus triggering gout. Excessive uric acid will be deposited in the joints or soft tissues, thus leading to inflammation of the joints and soft tissues. When gout attacks, not only is the violated joints red, swollen, hot and painful, and even this will start the whole body high fever, like sepsis. Over time, the affected part of the joints are gradually destroyed, and even cause kidney stones and uremia. 3. seafood avoid eating with certain fruits Fish and shrimp are rich in protein and calcium and other nutrients, if eaten with certain fruits such as persimmons, grapes, seafood, pomegranate, hawthorn, fruits and other fruits, will reduce the nutritional value of the fallen proteins. Moreover, certain chemical components of fruits are easy to combine with calcium in seafood, thus forming a new undigestible substance. This substance will irritate the gastrointestinal tract and cause abdominal pain, nausea, vomiting and other symptoms. Therefore, seafood and these fruits eat together, should be at least 2 hours apart. 4. shrimp and vitamin C avoid eating scientists have found that the consumption of shrimp and other aquatic crustaceans, while taking a large number of vitamin C, can cause death. Because a usually considered harmless to the human body of arsenic, under the action of vitamin C, can be transformed into toxic arsenic.