The meat with the belt is round and flat, and can be eaten fresh or dried. With high nutritional value, it is a precious seafood.
Basic introduction Chinese name: ribbon definition: seafood alias: North called fresh shellfish rich: Guangdong and Hainan coastal eating practices, process tips, nutritional value, reference recipes, juice ribbon, tips, breeding methods, site selection, seedling picking and breeding, breeding, fattening, harvesting, poisoning incidents, eating practices 1. Wash fresh ribbon (fresh shellfish) and breed it. 2. Wash the rape heart; Band 3. Mix oyster sauce, refined salt, sesame oil, monosodium glutamate, pepper, wet starch and soup evenly to form a bowl; 4. Heat the wok, add the cooked lard, add the Chinese cabbage, add the refined salt, miso and two soups, stir-fry and take it out; 5. Heat the wok, after the wok is lined with cooked lard, add the cooked lard, stir the fire to 70% heat, add the fresh scallop oil until it is only cooked, pour the oil into the strainer 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 rice wine, transfer it to the bowl, stir-fry it quickly, put it on a plate, and serve with the fried cabbage. Process Tips: Oil bubble with black bean, pepper and bean curd 1. It is one of the common stunts in Cantonese cuisine. After the main ingredients are oiled until cooked, the oil is removed, followed by the top of the material and the wine, and transferred to the bowl, which is called oil bubble. The most important thing in cooking is the use of heat and oil temperature, and the color and seasoning are appropriate. The technological standards are: there is no astringency, but the color is fresh and smooth, and there is no oil and no diarrhea. This is in line with the requirements of oil kimchi style; Belt 2. Fish shells can also be slurried and then flown to ensure that the water in the belt is not lost, 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 the time is too long, it is easy to dehydrate, the belt shrinks and the texture becomes firewood; 4. 750g of cooked lard should be prepared due to the process of oil bubble belt. Nutritive scallop is a mollusk, which 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 shellfish, which is undoubtedly beneficial to relieve some troublesome symptoms. Ribbon is very rich in nutrition, high in protein and low in fat. Ribbon is easy to digest and is the best food for dinner. The most important thing in choosing a belt is freshness, and only fresh belts taste delicious. When cooking the ribbon, be careful not to take too long, otherwise it will easily become tough. Fine-grained tape can be boiled for a few seconds; Large strips can be boiled for a minute or two. Refer to the recipe for winter powder ribbon raw materials: 4 ribbons, and appropriate amount of winter powder. Ingredients: mince garlic, add a little oil and salt and mix well. Practice of winter powder belt: wash the belt, chop off part of the shell, cut it open and rinse it with clear water. Put the mixed garlic paste on the scallop meat, spread the winter powder and chopped green onion on the noodles, steam in the pot for 5 minutes after boiling, and sprinkle some soy sauce after taking out. Be careful: if you eat the viscera together, the risk of poisoning is nearly 9 times higher than that of those who don't eat the viscera, because the toxins accumulated in the viscera may not disappear even if they are cooked at high temperature. Fried scallop with ginger: scallop, ginger and onion. 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 the belt on the fine powder. Ingredients: 8 pieces of quick-frozen strips, 4 pieces of smooth tofu, 2 teaspoons of garlic and crushed lobster sauce, 1 teaspoon of ground lobster sauce 1 2 teaspoons of bean paste 1 2 teaspoons, and 1 onion1tablespoon. Marinade: raw flour 1/2 teaspoons, 2 teaspoons of protein, a little pepper. Sauce: water 1/3 cups, 2 tablespoons of light soy sauce and oil, 0/teaspoon of sugar, 0/2 teaspoons of cornflour/kloc-0, and a little sesame oil. Operation: Thaw, rinse and dry the bean curd strips with black bean pepper 1 and quick-frozen strips, cut them and mix them with marinade for 5 minutes. 2. Rinse the cut edge of tofu, discharge it into the dish 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 bean pepper on the belt surface, steam for 4 minutes, and filter the water. Raw material introduction of duck heart porridge with scallop: scallop (ginseng snail) is refreshing and soft, and delicious. Nutritional analysis of duck's heart and small intestine: 1, mollusks contain a kind of Dieter's 7- cholesterol, 24- methylene cholesterol and 24- methylene cholesterol, which can reduce serum and cholesterol, and they can both inhibit cholesterol synthesis in the liver and accelerate cholesterol excretion. 2. Duck heart is rich in amino acids, total phospholipids, vitamins, trace elements and other nutrients. It 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, dispel blood stasis, tonify liver and spleen, eliminate ascites, and improve human gastrointestinal function. Features of porridge: Duck-heart porridge with ribbon brings a refreshing and pleasant feeling, just like the coconut wind in Hainan, which blows away the troubles lingering in the heart. Sauté ed Agrocybe aegerita Sauté ed with Sauté ed Sauté ed Sauté ed Sauté ed Sauté ed with Sauté ed Agrocybe aegerita Materials: Sauté ed with Sauté ed Sauté ed in Japanese style, ginger, butter, oyster sauce, vegetable oil, salt and pepper. Practice: Wash Agrocybe aegerita and cut it into strips about 5 cm long for later use. Wash the belt, drain the water, and "fly water" for use. Add oil to the pan, saute ginger slices, add Agrocybe aegerita, continue to stir-fry, add scallops, appropriate amount of Japanese-style sauce, a little oyster sauce and butter, stir-fry for a while, and finally season with salt and pepper, and serve. Raw materials of sauce-poured scallops: scallops, sugar, oyster sauce, soy sauce, white pepper, onion, garlic, ginger, dried peppers, pine nuts, raw flour, and water. Special color: How to fry scallops with less water and offensive taste-can be used as a new year's food. Exercise: 1, wipe the moisture of the belt with a thick kitchen paper towel. 2. According to the ratio of sugar 1, oyster sauce 2 and soy sauce 3, add white pepper, water and cornstarch and mix them into small materials. 3. Heat in a hot pot and put the wiped tape in turn, fry for 2 minutes on both sides, and put it in a plate for later use. 4, a little oil in the pot, add onion, garlic, Jiang Mo, shredded dried Chili, pine nuts (slightly chopped) and stir-fry until fragrant. 5. Then pour 2 small ingredients into 4 pots and boil them on the fried belt. Tips 1, the belt is easy to boil, so 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, and don't put all the scallops into the pot at once, and put them in one after another, so that the pot has enough heat to fry the scallops quickly at high temperature. 3. If you don't want to fry, you can also steam it for about 4-5 minutes. 4, the belt itself has a salty taste of seawater, so the small materials should not be too salty. The whole process of belt culture mainly includes the selection of breeding grounds, seedling collection, cultivation, fattening and harvesting and processing. Site selection 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, sediment, salinity, temperature, water quality, food organisms, enemy organisms and belt resources in the sea area when selecting the site, so as to determine the safety degree of production in the sea area. Generally, the culture sea area is divided into different operation areas such as seedling collection, cultivation, seedling raising and flood avoidance. In addition, the aquaculture area should also be selected in a place that is convenient for production, life and transportation. Collecting seedlings and raising seedlings with tape means collecting wild seedlings and raising seedlings artificially. ① Collect wild seedlings. Many banded eggs are fertilized in seawater, and after the floating life stage of trochophore and panel larvae, they metamorphose and sink to the bottom of the sea and turn into benthic life. 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 nearshore. The seedling picking season is mostly in the peak period of belt propagation, and the specific seedling picking date is advanced or delayed by 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, the development of gonads in the parent zone and the change of the number of planktonic larvae in the sea area before the arrival of the peak breeding season, and make a seedling picking forecast. Seedling picking methods can be divided into two types according to different living habits of the belt. The method of picking seedlings of buried or burrowing species (such as mud clams, SINONOVACULA constricta, etc.) is relatively simple. Generally, the method of improving the bottom material is adopted, that is, when picking seedlings, the middle and lower areas of intertidal zone are plowed to remove harmful organisms and other sundries, or on this basis, dikes and beds are built to make it easier for young belts that have just entered the benthic life to get into the mud. Seedlings with fixed or attached species (such as oysters, mussels, etc.) should be equipped with seedling pickers to provide artificial substrates for the attachment of young tapes, so as to prevent a large number of seedlings from settling to the seabed and being buried by sediment because they cannot find suitable attachment substrates. There are many kinds of seedling pickers, such as bamboo, wood, stone, tile, belt shell, cement products, branches, straw rope, metal mesh, chemical fiber mesh, cardboard and so on. The methods include spreading on the seabed, inserting bamboo (piles), grating type, simple hanging type, raft type, etc., depending on the distribution of water layer of seedlings, the bottom material of seedling collection field and the cultivation method. In order to prevent the seedlings from falling off the seedling picker, the seedlings should be taken out of the seedling picker in time and put into the net cage for cultivation. ② Artificial seedling raising. The belts that have been artificially produced seedlings include oyster, American oyster, European oyster, hard shell clam, Ruditapes philippinarum, scallop scallop, scallop scallop, mussel scallop, mother-of-pearl scallop, Haliotis discus hannai and red abalone. Artificial propagation of banded seedlings includes rearing and selection of parent shellfish, artificial insemination, larval rearing, seedling collection and bait culture. Its cost is low, and by controlling the living conditions of the parent shellfish, the belt seedlings can be produced in advance, so as to make full use of the main growth period of the year, accelerate the growth of the belt, shorten the production cycle, and provide the possibility for breeding excellent varieties. The process of developing tape seedlings into large tapes with commercial specifications. On the premise of meeting the main ecological conditions of breeding objects, the breeding farm should try to choose the sea area with rich bait; In addition, in order to facilitate management and ensure that shellfish have a long feeding time, it should be selected near the low tide line in the lower area of intertidal zone. There are four main ways to cultivate bivalve belts: ① submarine type. That is to say, in the intertidal zone or the sea area below the low tide line, the belt seedlings are scattered on the seabed sediment or solid objects close to 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 period, it will be dispersed and sparse in several stages. This method has low production cost and wide application, but the belt grows slowly and is vulnerable to enemy attacks, and the utilization rate of the sea area is low. Pond-enclosed water storage culture developed on the basis of submarine type is to build ponds in intertidal zone. When the tide ebbs, the pond water keeps a certain level to raise the zone, which can effectively utilize the upper tidal flat in intertidal zone. ② Vertical pile type. That is, wooden stakes, cement columns, slates, bamboo poles, etc. erected on the seabed are used as breeding bases. The culture medium is mainly set in the middle and lower areas of intertidal zone. In this way, shellfish can leave the seabed and silt, reduce enemy damage, live in smooth 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) hanging type. Suspending the culture base in water and cultivating the living belt attached or fixed is the most promising advanced culture method, which is suitable for the depth of about 20 meters in the subtidal belt. According to the method of hanging culture base, it is divided into shed frame type, floating raft type and rope extension type. Shelf type is to hang the culture base with seedlings on the beam of bamboo pole, wooden stake or cement column shed at a certain distance for culture. Floating raft is a raft-type frame made of wood strips or bamboo poles, which floats on the water surface like a raft, and the bottom of the raft is fixed with anchors, and the culture base with a length of several meters to ten meters is hung on the floating raft for culture. Oysters cultured on oil platforms also belong to the category of raft culture. The rope-extending type is to extend the straw rope or plastic rope into the water, and make the rope float on the water surface with a float, which is called a floating raft. The two ends are fixed to the seabed with anchor cables, and the culture base is hung on the floating raft. The culture base of hanging culture is completely separated from the bottom of the sea and protected from benthic enemy 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-extending type has strong wind resistance, and it is also convenient to sink to a certain depth under the water surface to prevent ice. 4 net cage type. It is mainly used to cultivate some easy-to-escape or precious species, and only used to cultivate mother-of-pearl belts or fan belts. The net cage is made of metal or chemical fiber in various forms, and the belt can be placed in it and hung on the floating raft or scaffolding. In addition, mother-of-pearl breeding includes not only seedling collection and cultivation, but also the production process of nuclear insertion (mother-of-pearl, mother-of-pearl martensii and Hyriopsis cumingii). Among gastropods, abalone is the main breeding object. Artificial culture of octopus, octopus and octopus in cephalopods has also begun. After the growing period of fattening belts in belt farms, the average individual can be harvested when the size has reached the commodity specifications. 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 move into the sea area near the estuary where the water quality is fertile and the plankton is several times to dozens of times higher than that of the incubation field, and the oyster can reach the peak of fullness in only1~ 2 months. In addition, the purpose of fattening can also be achieved by moving the belt cultivated in the middle of intertidal zone near the low tide line to prolong its feeding time and space, or throwing the belt into a pool where a large number of plankton are cultivated by fertilization. The growth rate of harvested belts in belt breeding industry is gradually decreasing. In order to improve the utilization rate of the sea area, the harvest should generally be carried out at an age when the growth rate is obviously reduced, 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 optimum harvest period is the period before the start of breeding every year and when the soft part is the most fat. When harvesting, the fixed or attached species are peeled off from the attachment manually, the buried species are dug up together with the sediment to be screened, and the burrowing species can only be dug up from the bottom material. Since the 1970s, some industrialized countries have tried to cultivate scallops by using artificial ponds on land, relying on feeding and circulating filtering water system to intensively cultivate oysters, so that scallop culture has developed to a fully 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 mussel or scallop with kelp in China, and the interplanting of oyster and laver, etc., 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 prawn and granola in Malaysia has achieved good results. Patients with poisoning symptoms of poisoning events have dizziness, limb weakness, dizziness, blurred vision, nausea and vomiting after eating cooked fresh ribbon 10-40 minutes. Li Caihua, chairman of the Hong Kong Seafood Industry Association, said that the poisoning of scallops is not caused by pollution, but by the hot weather and the warming of seawater, algae with narcotic toxins are easy to grow, and the toxins ingested by scallops will increase. As long as you don't eat the viscera, you can avoid poisoning. Relevant medical experts reminded that algal toxins not only exist in the belt, but also bivalve shellfish such as clams, mussels, oysters and scallops may be contaminated, so the public should eat them carefully. Bivalve shellfish 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 itself, and their appearance, smell or taste are the same as normal shellfish, but they can cause poisoning after people eat them. Experts explained that because these toxins are heat-resistant, high-temperature heating can not play a detoxification role. If someone is poisoned, the symptoms are generally nausea and vomiting, and tingling, paralysis or burning sensation in the mouth, tongue and limbs, as well as headache and dizziness, and in severe cases, death will be caused by respiratory paralysis. Therefore, it is best for the public to eat less shellfish in the near future. If they eat shellfish, they should be immersed in clean water for a period of time, and the clean water should be replaced regularly, so that shellfish can excrete toxins from their bodies. Avoid eating its internal organs, genitals and eggs when eating. If you have symptoms of poisoning, you should go to the hospital in time.