Vegetables should be eaten in season, fruits should also be eaten in season, then you also heard that seafood needs to be eaten in season? Today let me, born as a senior foodie me to share with you!

January eel

Eel, pinyin: pinyin: mn Alias: white eel, white eel, river eel, eel, eel, green eel, wind buns, Japanese eel. Eel is a general term for species belonging to the classification under the order Eel. Also known as eel, it is a fish with the appearance of a long snake, and has the basic characteristics of a fish. In addition, eels have migratory characteristics similar to salmon. Eels are fish that resemble snakes, but have no scales, and are generally found in waters where salt and fresh water meet.

Eel is also known as "sea eel", January eel meat white and tender, flavorful, less spiny, often eat sea eel and blood circulation, detoxification and anti-inflammatory effects. This is because the price of eel is the cheapest at this time. Before the Spring Festival, families have to do eel replica bags, eel tube, the price will be higher, after the festival prices fell, but the taste remains.

Braised eel with scallions

Ingredients1 eel with scallions 8pcs

Seasoning

A: 1 tbsp rice wine, 1 tbsp cornstarch

3 tbsp soy sauce

B: 1 tbsp rice wine, 2 tbsp soy sauce

1/2 tbsp sugar, 1/2 tbsp vinegar, 1/2 tsp each

peper

1. Wash eel. Put it in warm water and scald it, then take it out, remove the head and tail, cut open the belly, remove the big bone and cut it in half, then cut it into small pieces (Picture 1), put it into a bowl and marinate it for 2 minutes with Ingredient A. Wash green onion and cut it into pieces.

2. Heat 2 tbsp oil in a wok, add the eel and fry until both sides are golden brown.

3. Heat the remaining oil in the wok, stir in the scallions, add the fried eel (Picture 2), add Ingredient B and 2 cups of water, bring to a boil over high heat, reduce the heat to low and cook until the eel tastes delicious, then turn up the heat to high and cook until the broth runs dry.

February small white shrimp

Ridge-tailed white shrimp (E. carinicauda), also known as white rice shrimp, small white shrimp, widely distributed in China's coastal, especially the northern coast of Jiangsu, is the main species of shrimp, crab and shellfish mixed. Decapoda (Decapoda) long arm shrimp family (Palaemonidae) white shrimp genus (Exopalaemon).

The small white shrimp is a saltwater shrimp, the scientific name of the ridge-tailed white shrimp, generally living in the shallow sea near the shore, but also can live in low-salinity freshwater, so there is also a distinction between the wild and farmed. The reason for the small white shrimp's inclusion is that the white shrimp in the second month of the lunar calendar is the fattest and the price is the cheapest of the year.

Materials: 400 grams of white shrimp, 5 grams of carrots, 3 grams of green and red chili, 10 grams of salt, 10 grams of oyster sauce, 10 grams of yellow wine, 10 grams of seafood sauce, 5 grams of monosodium glutamate, 5 grams of sugar, 10 grams of white wine, 5 grams of garlic, 5 grams of ginger and 5 grams of green onions.

Practice:

1.1, first small white shrimp fishing out and wash and soak in yellow wine for 10 minutes.

1.2, garlic, ginger, green onions, green and red pepper, carrots are cut into cubes, add salt, oyster sauce, seafood sauce, monosodium glutamate, sugar, white wine mixing into a drunken juice, and then drunken juice poured in the small white shrimp on the mix can be on the table.

White shrimp how to eat the most delicious wine brine boiled white shrimp

Materials: white shrimp a catty, mash a spoon, salt, ginger.

Practice:

2.1, first boil the water in the pot, add the appropriate amount of salt, shredded ginger and a spoonful of mash (instead of cooking wine).

2.2, pour in the cleaned white shrimp, until the shrimp body color white bow up can be served into the soup pot.

Tips: (not long to cook) this dish soup clear shrimp white, easy to do, to mash instead of wine, one to keep the soup clear, two in the original savory taste with a little sweet can be recalled to increase the aroma, is a little bit of innovation on the local peasant dishes.

March horse mackerel

The horse mackerel, Scomberomorus niphonius, has a long, narrow body, with a blue-black head and back of the body. General body length of 25-50 centimeters, weight 300-1000 grams. Distributed in the western North Pacific, China's production in the Yellow Sea and Bohai Sea.

Qing Hong Liangji "Xiao reading Zhai Chulu" volume: "Jiaxing out of Ma Gao fish, taste more than other fish Qingmei, the old did not understand the meaning of its name, today's examination of the "water Jingzhu under the Shinshui" cloud: "Valley of the water to the right of the city of Ma Gao'? then the fish when the place to get the name

Japanese for ()= common name: soil? Common name: Touka / Maga / Soga Touka. English name (Scomberomorus commerson)

Narrow, long, narrow body with a blue-black head and dorsal surface. There are several rows of blue-black round spots on the upper flanks, the abdomen is dragon white, and the dorsal and anal fins are followed by angular spines. Often grouped together for long-distance migrations in the summer and fall.

Mackerel spines less meat, body fat, and "snow vegetables" with the burning of exceptionally delicious, can be used as "smoked fish", can also be salted, is a good meal.

Before and after the Qingming Festival is with eggs of horse mackerel migrate rivers and spawning season, this time the most delicious taste of horse mackerel, there is a kind of blue-spotted horse mackerel called migrate to the waters of Xiangshan Harbor to spawn, was caught by fishermen known as "string of crows", due to the scarcity of resources, the first listing of a fish can be sold for thousands of dollars in price. Mackerel in March of the lunar calendar can not be called "string of Wu", but the number of taste is also better, the main thing is that the price is cheap.

The horse mackerel as the main raw material, after a lot of manual labor, first of all, it is manually crushed, and then also blended into a cake-like, and finally according to personal taste, the cake-like meatballs pinched into a similar size of the balls.

Fried Mackerel Balls

3. The white color and fullness of the cooked mackerel balls, floating on the surface of the soup, is especially mouth-watering.

With cabbage

April yellow crucian carp

Yellow crucian carp is commonly known as makouqian, moukouguo, huang? , chicken hair herring, yellow bird, red nose, yellow tip, white red, Munchou, book crucian carp, thin mouth, oil buckle, grilled sub-fish. It belongs to the phylum Chordata, class Scleractinia, order Herringiformes, family ? family, yellow crucian carp genus. Distributed in the dry Indian Ocean and the western Pacific Ocean. The South China Sea, East China Sea, Yellow Sea and Bohai Sea are produced. It can be caught all year round, with spring and fall as the peak seasons, and the production is concentrated.

Yellow crucian carp is one of the important edible fish in China. Tender meat, sweet meat flavor, high nutritional value, per 100 grams of meat containing 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. Yellow crucian carp has a very high medicinal value, its taste sweet, flat, warm, into the stomach, kidney, with and in the complementary deficiency, dehumidification water, make up for the false win, warm stomach into the food, make up for the efficacy of the anger, especially live yellow crucian carp blanch soup in the lactation of other drugs incomparable role. Yellow crucian carp blanch winter melon, yellow crucian carp boiled radish, not only flavorful, but also can get rid of disease and longevity. Small yellow crucian carp can be made of crispy fish. According to analysis, every 100 grams of yellow crucian carp meat containing 13 grams of protein, fat 1.1 grams of sugar 0.1 grams of thiamin 6.6 milligrams, riboflavin 0.07 milligrams, 2.4 milligrams of nicotinic acid, 54 milligrams of calcium, 203 milligrams of phosphorus, 2.5 milligrams of iron. Clinical practice has proved that yellow crucian carp meat against atherosclerosis, hypertension and coronary heart disease are effective.

The yellow crucian carp market in April has the largest number and the best quality, and its deliciousness can only be summarized by one word, which is "fresh". Since the fish has many spines, the best way is to clean it and put it on a wire grill, and underneath it, bake it with white charcoal fire until it is dark yellow and the fish body is bubbling with oil. Roasted yellow carp can be made into soup, with chopped green onion, soy sauce with boiling hot water, the soup is orange and yellow in color, both fragrant and fresh.

Yellow carp soup to do yellow carp soup is very important to pay attention to the grasp of the fire. Steps are as follows:

1, buy freshly killed yellow crucian carp two, head to moderate. Wash the fish scales all clean, fish belly should also be washed, lest the soup has a fishy flavor.

2, after washing, in the fish body coated with appropriate salt, marinate for ten minutes; ready onion three, wash, knot spare;

3, cut a number of ginger (according to the size of the fish and the amount of); uniformly coated with ginger in the pot (to prevent the fish skin sticking to the pot), pour salad oil, ignition;

4, the oil should not be too hot, will be swirling the fire is small, gently put the fish into the pot, and at the same time, add the ginger, turn up the heat; fry until the fish skin slightly dew golden brown, the fish gently turn over, until also slightly golden brown; frying process, pay attention to rotate the pot, so that the fish evenly fried through;

5, turn the fire down, add cold water to submerge the fish until, into the prepared green onion knots, turn on the heat, bring to a boil; turn the fish over, and then cook for five minutes, put the right amount of salt, continue to cook until the soup appears milky white; add monosodium glutamate, cooking two minutes.

6, at the same time to prepare delicious fish ingredients: fish dipping vinegar into a bowl, put a little salt, sugar, monosodium glutamate, mix well. Fish alone in a large bowl, carp soup in the soup bowl; fish dipped in the material to eat, soup that drink.

May rice fish

Da rice fish, a ? Fish (sound min), shaped like perch, body color dark, gray-brown with purple-green, gray belly. The upper edge of the dorsal fin spine is black, and there is a longitudinal black stripe in the center of the fin rays. The pectoral fins have a clear spot above the axil. The remaining fins are grayish-black. The body shape of the rice fish is flattened on both sides and extended backward, and the dorsum and abdomen are shallowly curved.

Rice fish: meat is slightly rough, dark body color, but its swim bladder is a treasure, is a high-protein tonic, there is a certain medicinal value, can enhance the brain and nervous system function, promote growth and development, improve immunity, promote gastrointestinal digestion and absorption. Nowadays the fish are farmed and wild.

There is a dish called "fish bone sauce" that uses fresh horse mackerel or rice fish as ingredients. The dish I'm about to share, fish bone sauce delicious taste at the same time, but also retain the integrity of the fish If you usually only eat one fish, then I share a recipe that will definitely allow you to eat two

Ingredients

Rice fish ginger, garlic, green onions, vinegar, sugar, seasoning wine, deliciously fresh soy sauce soy sauce, sweet potato starch or corn starch

Sauce to lick off the recipe for a dish of rice fish

Fresh Rice Fresh Fish. I get my fish from Shipibo, so it's fresh. Rinse to keep the most nutritious part of the stomach! Dabu

Cut the fish into appropriate portions. Prepare onion, ginger and garlic.

Put the garlic, onion and ginger in a pan, saute and add to the rice fish. NO! Turn! Deep fry! for 5 seconds.

Pour in 1 bowl of wine, vinegar, 3 bowls of 1 bowl of delicious fresh soy sauce, and a few pieces of icing sugar. No icing sugar + honey, white sugar and honey to make icing sugar. Add a little soy sauce. I cook 3 meters of fish, if the fish is small, it can reduce the amount of seasoning. This step is not! Plus! Water! Cover the pot and the fire.

About 10 minutes, almost juice, the fish is cooked. Then pour the water evenly into the pan with groundnut flour. Out of the pan

Tastes like sugar and vinegar. The fish is tender and fresh in the mouth!

Not enough for 2 people! Soup was licked! Ask to make a full pot next to other dishes that are not

Tips

1, sugar and vinegar can be appetizing and get rid of the fishy smell of seafood.

2, the process can not turn the pot, is to ensure the integrity of the fish.

3, not good to find me

June perch

is one of the four famous fish in China in ancient times, the meat is white, tender, fragrant, no fishy taste, the most suitable for steaming, braised or stewed soup. Carp is fattest in winter and perch is strongest in summer.

July Headfish

Headfish, also known as tofu fish and shrimp gurgling, has a milky white body and very tender meat with high protein and calcium content. Headfish can be bought in the market many times of the year, and in the seventh month of the lunar calendar, they are plentiful, inexpensive and fresh.

August jade bald

Ro sole is also called jade bald, tongue sole and so on. Ruo summer flood for 5?July, autumn flood for 10?December, to the lunar August Ruo sole fish in the largest number, good taste, price is also cheap, eat fresh and fat and not greasy.

September white crab

Pike crab, some places commonly known as "white crab". Because the cephalothorax is pike-shaped, so the name pike. There are three protrusions in the center of the carapace, so it is also known as the "three warts pike crab", belonging to the arthropods. Male umbilicus pointed and smooth, chela grows, shell surface with green; female umbilicus round with downy, shell surface is ochre, or spots. Pike crab meat is fat and tasty, has high nutritional value and economic value, and is suitable for seawater fattening temporary. The cephalothorax is pike-shaped, almost twice as wide as long; the surface of the cephalothorax is covered with fine granules, with 2 granules transversely ronded and 3 warty protuberances; the frontal has 2 sharp teeth; the anterior lateral margin has 9 sharp teeth, and the last teeth are long and spine-like, protruding outward. Chelicerae stout, length longer than cephalothoracic armor width; long segments prismatic, male long segments more slender, anterior margin with 4 sharp spines.

Sautéed pike crab

Main ingredient: pike crabSeasoning: refined oil, flour, salt, soy sauce, onion and ginger, cooking wine

Practice:

1. Wash pike crabs, each cut into two segments;

2. Cut pike crabs cut edge with a little bit of flour seal;

3. Hot pot of oil, the oil is 5 into the hot, the crab knife edge downward Contact oil,

4. Fry, add wine, salt, sugar, soy sauce, green onions and ginger, water,

5. Covered with medium heat for 6-7 minutes (depending on the size of the crab) can be up to plate.

White crabs are male pike crabs that are extremely tasty, so they are also known as "the world's first fresh".

October Mullet

Mullet (zi yu), Mugil cephalus (Linnaeus, 1758), is a species of fish in the genus Mugil of the family Mugilidae. It is also known as: wuzhi, jiuzhong, kui long, field fish, wutou, wu mullet, fat fish, white eyes, ding fish, black ear mullet. The body is prolonged, with the anterior part nearly cylindrical and the posterior part laterally compressed, generally 20-40 centimeters in length and 500-1500 grams in weight. The whole body is covered with round scales, with large eyes and well-developed eyelids. The teeth are small and fluffy, and are found on the edges of the upper and lower jaws. There are two dorsal fins, eight anal fins, and a y forked caudal fin. The body, dorsum, and head are greenish gray, and the abdomen is white. Mullet appearance is similar to the pike, the main difference is that the mullet is fat and short, the pike is slender; the mullet eye ring is large and the inner membrane and the middle with black, the pike eye ring is small and the eye crystal liquid is red. Mullet is a temperate zone shallow sea pelagic high-quality economic fish, widely distributed in the Atlantic, Indian and Pacific Oceans.

Braised mullet

Scaled mullet, gills, viscera, wash, in the body of the fish on both sides of the diagonal cut a few knives (easy to taste)

Garlic, green onions, ginger, dried chili peppers, star anise are cleaned

Pan heated, pour the oil (preferably half of non-vegetarian oil and half of the salad oil), when the heat of fifty percent, into the mullet frying, frying both sides of the golden brown, sheng out.

Put the fried fish on the side, and use the oil at the bottom of the pan to stir-fry garlic, green onions, ginger, and dried chili peppers.

Then put cooking wine, soy sauce, salt, sugar, water and boil the fire to open medium heat simmering, about fifteen minutes (halfway through the turn over), the soup is almost closed, you can

Mullet meat thick, tasty, nutrient-rich, no fine bone, the fish meat mellow and not greasy.

Mullet meat is tender, flavorful, containing protein up to 22%, no fine bone, fish mellow and not greasy. It can also be processed into minced fish, fish balls, fish slices, canned fish and other products, and its eggs can be made into caviar.

November scallop

The scallop belongs to the family Scallopidae of the order Perciformes in the subphylum Vertebrata of the phylum Chordata. Also known as swordfish, skirt, fat belt, oil belt, teeth belt fish, etc., sex ferocious. Qingdao, Rizhao Yellow Sea coastal cities called? Fish. Scallop's body type side flat as a belt, silver gray, dorsal and pectoral fins light gray, with very small spots, tail is black, scallop head pointed mouth, to the tail gradually become thin, the height of the head length of two times, the whole length of about 1 meter. It is ferocious and feeds mainly on hairy shrimp and squid. Mainly distributed in the western Pacific Ocean and the Indian Ocean, in China's Yellow Sea, the East China Sea, the Bohai Sea until the South China Sea are distributed, and the big yellowtail, small yellowtail and squid and known as China's four major seafood.

1: Wash the fish well and drain the water. Because the water is easy to stick to the pan when it touches the oil.

2:Sprinkle the scallops with salt and marinate them, and evenly coat them with flour.

3:The oil should be boiled, and then put the fish in the oil to fry until both sides are browned. The oil must be boiling to make the fish crispy.

Fried scallops are ready, want to try!

This time of year, scallops prepare for wintering and accumulate fat in their bodies, so the meat is thick and oily, and the flavor is especially good.

December small yellowtail

Small yellowtail (Larimichthys polyactis), also known as small yellowtail, vertebrates, bony fishes, family Stonefish, also known as: small fresh, big eyes, color, small cucumber, ancient fish, yellow scaled fish, small spring color, golden dragon, thick scales, also known as the "yellowtail", "small yellowtail". The body shape is similar to that of the yellow croaker, but the head is longer, the eyes are smaller, the scales are larger, the caudal peduncle is short and wide, and there are 5-6 rows of scales between the starting point of the dorsal fin and the lateral line, which are golden yellow in color. Vertebrae 28-30. Otoliths larger. The length of the body is about 20 centimeters, and the length of the body can be up to 40 cm. The back of the body is grayish brown, and the abdomen is golden yellow. It is an offshore demersal schooling migratory fish, inhabiting the sea area with muddy or muddy-sand substrate. The spawning ground is 10~25 meters deep in the coastal sea area, and the wintering ground is generally 40~80 meters deep. The fish group has obvious vertical movement phenomenon, and rises at dusk, falls at dawn, and inhabits the bottom or near the bottom in the daytime. Wintering in the deep sea, migrating to the coast in spring, spawning between March and June, feeding mainly on mysis shrimp, hairy shrimp and small fish, returning to the deep sea in late fall. Swim bladder can sound. China is produced in the East China Sea, Yellow Sea, Bohai Sea, the west coast of the Korean Peninsula is also distributed. It is an important economic fish in China. For fresh food or made into salty dried products; swim bladder can be made swim bladder glue; essence of the nest can be made fish essence protein.

Crispy Yellow Croaker

Crispy Yellow Croaker Taste: Golden color, crispy and tender

Main Ingredients: 500 grams of Yellow Croaker, 2 green onions, 1 small piece of ginger, peppercorns, 250 grams of flour

Seasoning: 500 grams of cooking oil (consumed 60 grams), 1/2 tablespoon of cooking wine, a pinch of pepper, a little pepper, a pinch of chili powder, 3 tsp of refined salt, MSG 1/2 tsp

Method:

1. Remove the guts and gills from the yellow croaker and wash it; wash the white onion and cut it into sections, and slice the leaves of the green onion into julienne strips; wash the ginger and partially cut it into small pieces

2. In a large bowl of the yellow croaker, add salt, MSG, cooking wine, green onion sections, ginger slices, and peppercorns, and marinate the fish for two hours

3. Pick up peppercorns, green onions, and ginger slices and sprinkle the dry flour over the fish, coating the fish. Flour, the body of the fish coated

4. to the pan, pour oil, hot, medium heat, one by one into the small yellowtail, deep-fried until golden brown can be fished out

5. turn up the heat, the oil is hot, the oil is poured into the oil, deep-fried again, so that the skin can be crispy fished out

6. small yellowtail plate, sprinkled with shredded scallions, minced ginger, salt and pepper and chili powder can be.

The yellowtail in December of the lunar calendar, the meat is fat, tender and melt in your mouth. Yellowtail meat is tender and flavorful with few bones.

People you eat right? Not only vegetables and fruits should be eaten in season, seafood should also be eaten in season!