What seafood do you eat in August?
1, Portuguese
Beginning in July, a large number of swimming crabs will be put on the market, and by August and September, the output will be more and more, and the meat quality will be more and more plump. It is reported that 100g of Portunus trituberculatus crab meat contains protein 14g and 2.6g of fat, which has the effect of promoting blood circulation and removing blood stasis.
There are two common cooking methods for Portunus: home steaming and boiled radish soup, and home steaming is the most popular one in hotels. Wash the crab, slice it with an oblique knife, and then cut it into small strands and crab feet. Put tofu granules or thousand rolls in the dish, then put the chopped crab, add ginger slices, mushroom slices, onion slices, old wine, soy sauce, monosodium glutamate and chicken oil, and steam in a cage for 3 to 5 minutes.
2. clam
The supply of clams can last until about August. Meretrix meretrix has tender meat, delicious taste, rich nutrition and low price. Low fat content and high unsaturated fatty acid content are easy to be digested and absorbed by human body. In addition, clam meat has the functions of lowering serum cholesterol, nourishing yin, improving eyesight and resolving phlegm.
Clams can be boiled, fried, cooled and stuffed. Besides fresh food, it can also be canned and dried clams. It should be noted that the bought clams need to be soaked in salt water to make them spit sand, and the soaking time is preferably above 1 hour.
3. scallops
July and August are the season for scallop production. Scallop is a very popular shellfish food in both eastern and western recipes. Scallop is rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. The content of protein is as high as 6 1.8%, which is three times that of chicken, beef and fresh shrimp. Mineral content is far above shark fin and bird's nest.
Generally, shells that are tightly closed are live scallops, not to mention shells that are tightly opened when touched by hands. Cut the shell in half with a knife and stick it on the bottom of the shell to completely remove the shell meat. Take out the whole shell of meat, put it in a bowl filled with clear water, rotate it clockwise with chopsticks, and the sediment sinks to the bottom of the bowl. Don't rub scallops hard, and don't turn on the tap, or the taste will fade.
4. abalone
Abalone is a very slow-growing single-shell shellfish. Every July and August, the water temperature rises, and abalone moves to the shallow sea to breed. At this time, the meat is full of fat, which is the best harvest season. Abalone is rich in minerals, with 266 mg of calcium and 22.6 mg of iron per100g. It is a good food for supplementing calcium and iron in diet. In addition, the sodium content of abalone is very prominent, 20 1 1.7 mg per 100 grams, which is not suitable for patients with hypertension.
Wash abalone, slice it, put it in a pot, add appropriate amount of chicken soup and water to boil, then add onion, ginger, cooking wine and bamboo shoots, simmer until cooked, and finally add a little salt to eat, which can strengthen the spleen and nourish the stomach.
5. Squid
Summer is the peak season for eating squid. Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis and can prevent anemia. Squid is not only rich in amino acids needed by protein and human body, but also a low-calorie food containing a lot of taurine.
When purchasing squid, we should pay attention to: high-quality squid is complete and solid, pink, with good luster, body cream, transparent meat and no red back; The inferior squid, on the other hand, is incomplete, thin, red and yellow in color, slightly dark and dull, with too thick body fat and dark red or moldy red back.
6. Conch shell
The production period of conch is probably May-August. During this period, the water temperature in this sea area is high, which is suitable for the life and reproduction of conch. Snail meat is plump, delicate and delicious, and it is known as the "pearl in the plate". Rich in protein eggs, vitamins, essential amino acids and trace elements, it is a typical natural animal food with high protein, low fat and high calcium.
How to choose fresh seafood
First, seafood is not only delicious, but also rich in nutrients that people like. But when buying seafood, you must "see, move and smell".
A look: Look at the fish's eyes, the eyes are transparent without turbidity, indicating high freshness. See if the gills are close and the surface of the fish is shiny. Shrimp shells should be close to shrimp meat, and the shrimp body should be complete, elastic, shiny and brightly colored. Crabs and shellfish should have shiny shells and hard and elastic limbs. Squid and octopus should have smooth skin, curved claws and clear markings.
The second measure: press the seafood meat by hand. If the meat is firm and elastic and won't sink in, it means it is fresh. Touch the meat noodles again to see if there is mucus. If there is no mucus, it means the freshness is high.
Matters needing attention in eating seafood
eat
Fresh seafood often contains bacteria and toxins, which are easy to cause food poisoning when eaten raw, while marine fish contains more histidine, and fresh food is also easy to cause allergies.
Smoking and baking
The temperature of fumigation and roasting often can not meet the requirements of seafood sterilization, only killing bacteria on the surface and eggs in the center.
flush
In order to make the materials fresh and tender, the hot pot rinse time is very short, and in the half-baked seafood, parasitic eggs can not be killed, and the probability of infection after eating is very high.
salt
Marinate or fry seafood with bittern, soy sauce, soju, etc. Does not have the function of killing bacteria in seafood. Even after curing for 24 hours, some eggs still survive, which is almost equivalent to eating raw seafood, which is not good for health.