The largest shellfish in the world? Beiwang
(chēq? ) also known as the car canal, is it written by the people? Hey? , the largest bivalve shellfish in the ocean, is called "shellfish king".
Mainly distributed in Indian Ocean and Pacific Ocean. There are 6 species of China, which are distributed in Taiwan Province and the islands and reefs in the South China Sea. It is the largest kind of bivalve, with the largest shell length of 1.8 meters and the weight of 500 kilograms. The closing force of two shells is amazing, and it is said that the chain of the anchor can be easily broken. A shell can be used as a bath basin for babies. The hard shells can be used for all kinds of utensils, and the meat can be eaten. Azolla lives in the shallow water environment between coral reefs in tropical ocean, and is fixed on coral reefs with hard feet. It relies on seawater to bring plankton into the body and digest and absorb it as food. There is a * * * relationship between Trionychus viennensis and a kind of zooxanthellae, and there is a special structure called vitreous body at the edge of its mantle, which can aggregate light and make zooxanthellae multiply in large numbers, and zooxanthellae can provide some nutrients for Trionychus viennensis.
morphological character
Shells are large or extra-large, with a thick shell and a rough surface. The two shells are equal, and the shell surface has strong raised radial ribs, which often have scales or spines. Some kinds of ribs have thick scales. External ligament, usually with a large foot wire hole. The hinge has a main tooth and 1-2 rear teeth. The coat mark is complete, the anterior obturator muscle disappears, and the posterior obturator muscle is near the center. Tridacnagigas is the largest bivalve, and its shell length can reach 1 m. The shell is slightly triangular, the top of the shell is curved, and the edge of the shell is wavy. The surface is gray, and there are several deep grooves on it that look like being rolled by wheels. The mantle is large and very rough, with five thick shingles-like radial ribs, and the growth ring veins are obvious, forming curved and overlapping folds on the shell surface. The inner surface of the shell is white, but full of luster. There are intercostal grooves corresponding to the radial ribs, and the hinge part is long and narrow. Both shells have one main tooth and one rear tooth. The main teeth are short and the rear teeth are weak.
The appearance of the tortoise shell is not beautiful, but when the shell is opened in the sea, its body is colorful, and its mantle is extremely colorful, not only with bright colors such as Kong Quelan, pink, emerald green and brown red, but also with various patterns.
life habit
Trionyx is often associated with a large number of zooxanthellae. This kind of unicellular algae can circulate in the body of the water chestnut, and can carry out photosynthesis, which provides rich nutrition for the water chestnut. There is a structure called vitreous body on the edge of the mantle of the cockroach, which can aggregate light and make the zooxanthellae multiply in large numbers. This special relationship between clams and algae is called reciprocal growth. In addition, they also eat plankton. The meat is edible, and the big shells can be used as water containers or raw materials for shell carving. Some dragonflies can produce pearls. Small shells can be fired with lime or used for viewing. In some countries, Trionyx squamosa and Trionyx squamosa have been cultivated artificially and successfully. When the sea water flooded the sea, it opened its shell and stretched out the thick mantle edge for activities. Like other bivalves, dragonflies bring food in through seawater flowing through their bodies. But they not only feed in this way, but also have the ability to grow food in their own tissues. The zooxanthellae can fully reproduce by the convenient conditions provided by the mantle, such as space, light and phosphorus, nitrogen and carbon dioxide in metabolites; You can use zooxanthellae as food. The reason why it grows so huge is because it can get food from two aspects.
distribution range
Indian Ocean and Pacific Ocean. Especially in Indonesia, Myanmar, Malaysia, the Philippines, Australia and other countries near the low tide area of coral reefs or shallow reefs more. Hainan Province and South China Sea Islands in China are also distributed. The shell is slightly triangular in shape, and the top of the shell is curved, and the edge of the shell is corrugated. On the gray surface, there are several deep ditches that look like being rolled by wheels. The mantle is big and brightly colored. Trionyx sinensis is often born with a large number of zooxanthellae. This kind of unicellular algae can circulate in the body of the water chestnut and can carry out photosynthesis to provide rich nutrition for the water chestnut. There is a structure called vitreous body on the edge of the mantle of the cockroach, which can aggregate light and make the zooxanthellae multiply. This special relationship with algae is called reciprocal growth. In addition, they also eat plankton. The edible big shells with the meat can be used as water containers or raw materials for shell carving. Some dragonflies can produce pearls. Small shells can be fired with lime or used for viewing. At present, some countries have successfully cultivated the scale and scale-free water chestnut.
Is the time and space I can stay in this world longer and more than the life in a shell? Should I also use my ability to make what I can do more exquisite, careful and meticulous?
Various practices of shellfish and seafood
Steamed vermicelli
Shellfish with big shells will do.
The shellfish selected for steaming garlic vermicelli are mainly shellfish with large shells, such as scallops, razor clams, shishi tongue, swan eggs, oysters and Hawaiian shellfish. Yang Yubing, the person in charge of Qingdao Fish Cook Niu Hotel, said that steamed shellfish with garlic vermicelli is a Cantonese-style seafood steamed dish, and the main ingredients are garlic, vermicelli and various shellfish. The main cooking process is steaming, but before steaming, garlic needs to be sauté ed with oil, and then the juice made of soy sauce and sugar is poured on the shellfish. What you want is the delicious taste of shellfish and seafood and the smell of garlic.
Taking scallop as an example, Yang Yubing introduced several key points of steaming garlic vermicelli. Scallops are cleaned on both sides with a brush, and the shell on one side is removed with a knife and put on a large plate. Longkou mung bean vermicelli is soaked and drained. Saute garlic until fragrant, add salt and stir-fry raw garlic into juice. Boil water in the pot. When the water boils, put the dish in the pot, add the vermicelli and pour the garlic juice. Cover and steam for 3 minutes.
Steamed with soy sauce
Add a fresh flavor.
Shellfish steamed with garlic vermicelli can be steamed with soy sauce. Andy, the person in charge of Qingdao Xiujiangnan Hotel, introduced that soy sauce is a unique seasoning for cooking. Soy sauce is salty, savory and fragrant, which can increase and improve the taste and color of dishes.
Andy introduced the main points of steamed soy sauce with Hawaiian shellfish as the representative. First, wash the Hawaiian shells, cut them one by one from the middle with a knife, change one into two, and put them into a dish. Then wash the lobster sauce, add salt, monosodium glutamate, starch, peanut oil and sugar, mix well, and sprinkle on the Hawaiian shellfish. Boil the water in the steamer, put it on a plate, pour the soy sauce on it, steam it for 6 minutes with high fire and take it out. This kind of fermented soybean is fragrant, fresh and delicious.
Roast with garlic
Removing the fishy smell adds to the fragrance.
Baked shellfish with garlic is similar to steamed shellfish with garlic, but the raw materials used are quite different. Baked shellfish with garlic is suitable for shellfish with thick shells, such as oyster, scallop, swan egg and Hawaiian shellfish. Baked shellfish with garlic, generally without vermicelli, highlights the burnt flavor of garlic and the umami flavor of shellfish seafood. Zhang Lei, executive chef of Qingdao Zhonghang Hotel, said that from winter to Qingming the following year, sea bream is the most delicious and delicious.
Zhang Lei said that the method of charcoal burning oyster is very simple. Just put garlic, Jiang Mo and other condiments into the oyster just pried open, and then bake it directly on the fire, which not only ensures the delicate flavor of the oyster, but also removes the fishy smell of the oyster itself with garlic. If it is not good to barbecue at home, you can barbecue in the microwave oven or fry in a non-stick pan. When the oven is hot, pour the oil, put the oysters on the stove and bake them. When the oyster juice gradually oozes out, sprinkle with seasonings such as onion and garlic for two or three minutes.
Fried in yellow oil
The combination of Chinese and western flavors is full.
According to Andy, fragrant frying is that the raw materials are pickled and tasted, and then fried by hanging paste. However, shellfish and seafood are fresh and tender, and you can also fry them directly in yellow oil without hanging paste, which is a combination of Chinese and Western. This dish is suitable for shellfish such as scallops, Hawaiian shells and swan eggs, which are relatively big and tight in meat. Like oysters, the meat is soft and tender, which is not suitable.
Andy introduced that the belt should be washed and dried with kitchen paper for later use. Heat a frying pan with high fire. When the pan is hot, add butter and turn to low heat. Add the belt and start frying. You can sprinkle Shanghai salt when frying. When one side is golden, change to the other side. Until both sides are golden and sprinkled with shredded pepper. You can also make vinegar juice with apple vinegar and olive oil, plus a little sugar, without adding pepper, and dip it in.
Boiling water
Suitable for fresh and sweet shellfish
Andy told the reporter that baking is a kind of cooking method, in which food is boiled in boiling water and then taken out immediately to prevent the loss of food nutrients due to high-temperature cooking, or the food itself becomes old and yellow. Generally, soup is used as the heat transfer medium for cooking vegetables by the boiling method, which is a special method for making soup vegetables with faster cooking speed. Among the shellfish, there are fresh and sweet shellfish such as razor clam, shishi tongue and scallop that are suitable for retting. Like the smell of oyster, it is not suitable for the technique of retting.
This dish is not difficult to cook, the key is to mix the soup, and what is needed is clear soup. There really isn't, just use the soup boiled with clams and Xi Shi tongue instead. Remove the skirt from the meat of Xi Shi's tongue, slice it into thin slices and wash it. Cut coriander stalks and leek greens into fine powder, put them on plates respectively, and serve them together with pepper vinegar. Boil the broth in a pot, add proper salt and chicken oil, put it in front of the guests, pour the meat of Xi Shi tongue, and eat it while it is hot. As soon as the soup gets a little cold, Xi Shi's tongue meat will get old. Be sure to eat it while it is hot. You can also use a small hot pot. People who eat each hold an empty bowl, and use chopsticks to put the sliced meat of Xi Shi tongue in the soup and rinse it up and down seven or eight times, that is, rinse it and eat it.
Nutritional value of common shellfish
1 oyster
Oysters, also known as oysters, are also called oysters. Fresh oyster meat is bluish white with soft and tender texture. Europeans call oysters? Milk in the sea? The ancient Romans called it? Holy fish? It is the only shellfish that can be eaten raw. Oyster is one of the larger oyster varieties, which generally grows at the confluence of rivers and the sea, on the shallow sea of the inner bay, which is semi-salty and semi-light. Due to the limitation of growth conditions, it is less than other varieties in quantity, so its economic status is also relatively high.
Oyster is rich in nutrition, high in protein and low in fat. It contains eight essential amino acids, as well as glycogen, taurine, glutathione, vitamins and minerals. What are the main ingredients of oysters? Glycogen? Can quickly replenish and restore physical strength, and can improve the immunity of the body; The calcium carbonate contained in it has astringent, antacid and analgesic effects, which is beneficial to the healing of gastric and duodenal ulcers. Its rich taurine has obvious effects of protecting liver and benefiting gallbladder, which is also a good medicine for preventing and treating intrahepatic cholestasis of pregnancy. Oyster is the best food for calcium supplement, which is rich in phosphorus. Because calcium needs the help of phosphorus when it is absorbed by the body, it is beneficial to the absorption of calcium.
Oysters are the top-grade ones with large and full body, light yellow color, fresh luster and uniform size, which are most suitable in winter and spring. So there is a saying in the west:? In the month without the letter R, don't eat oysters. ? What's called here? A month without the letter r? It refers to five, six, seven and eight months in English. After September, a lot of glycogen was stored in oysters. From October to March of the following year, betaine in oysters was also increasing, so the taste was more delicious.
2. Xunzi
SINONOVACULA SINONOVACULA (SINONOVACULA SINONOVACULA), a mollusk, is a bivalve mollusk of Clames, which lives in the ocean and is a common seafood ingredient. The shell of SINONOVACULA SINONOVACULA is crisp and thin, long and flat, and there is an oblique groove from the top of the shell to the belly edge, so it is named SINONOVACULA SINONOVACULA.
The razor clam grows fast, with large size, tender and fat meat, white color and fresh taste. In Minnan culture, razor clam is known as ginseng in the sea. Pork is rich in protein, calcium, iron, selenium, vitamin A and other nutritional elements, which is delicious and has high nutritional value. Chinese medicine believes that the meat of razor clam is sweet and salty, cold in nature, and enters the heart, liver and kidney meridians; Has the effects of nourishing yin, clearing away heat, relieving vexation, and relieving alcoholism. It has a certain therapeutic effect on postpartum asthenia, vexation with heat and thirst, damp-heat edema, dysentery, drunkenness and so on.
When selecting, we should pay attention to the good quality razor clam, which is big and complete, fleshy, yellowish in color, dry in texture, slightly salty, and free of sediment impurities. After the razor clam is bought home, it is soaked in clear water, which needs to be changed repeatedly for half a day to one day. If it needs to be preserved, it should be put into the freezer to ensure its freshness before it dies.
3. Flower clam
Clam Meretrix, also known as Clam Meretrix or Ruditapes philippinarum, is a common shellfish with a shell length of 2.5-5.7 cm. Meretrix meretrix is widely distributed in the north and south sea areas of China. It has the advantages of rapid growth, short culture cycle, strong adaptability (wide temperature, wide salt and wide distribution) and long survival time out of water. It is an excellent shellfish suitable for artificial high-density culture. Clam is called? The freshest in the world? .
Clam meat is delicious, nutritious, high in protein and reasonable in amino acid composition and ratio. Low fat content, high unsaturated fatty acid, easy to be digested and absorbed by human body, and various vitamins and medicinal components. Because it contains calcium, magnesium, iron, zinc and other essential trace elements, it is favored by consumers.
Clam meat contains a kind of Dieter 7- cholesterol and 24- methylene cholesterol, which can reduce serum cholesterol. They have the unique functions of inhibiting cholesterol synthesis in the liver and accelerating cholesterol excretion, thus reducing cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol. People often have a refreshing and pleasant feeling after eating clam meat. Chinese medicine believes that clam meat has the effects of nourishing yin, improving eyesight, softening and resolving phlegm, and everyone can eat it. People with high cholesterol and hyperlipidemia, and people with goiter, bronchitis and other diseases are especially suitable.
4, clams
The common species of cockroaches are Scapharca gigantea, Scapharca subcrenata, Scapharca subcrenata, etc. The meat of the scorpion is fresh and tender, and the ancients used it to be sweet. Gan? The word is the name. Guangdong coastal and Chaoshan areas are the main producing areas of clams. Every lunar new year's eve, every family has a plate of silver clams as usual. No matter men, women and children, they must eat clams. The clams are full of shells, and their sound is like the sound of money. Do you have a wish? Get rich? Meaning of.
The clam lives in the sediment at the junction of salt and fresh water, so the chance of infecting germs or incidental eggs is greatly reduced. The clam shell is usually closed and impregnable. When eating clams, you should first water them with boiling water, otherwise you can't peel them off.
Clam can replenish blood, and clam meat is rich in protein, vitamin A, vitamin B, vitamin C, and iron. Compendium of Materia Medica records:? Flesh is good for blood. ? The so-called beneficial blood color means enriching blood and turning the complexion into ruddy. Shells of clams can also cure stomach diseases. Shell of clam is called concha arcae in medical books, which is rich in calcium. Calcined concha arcae into gray matter, the composition becomes calcium oxide, which is a good medicine for treating hyperacidity.
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