Today is 457 days of abstinence.
Question 2: What nutrition does Haihong have to adapt to different people, so we should eat it carefully.
Question 3: Haihong is called French Haihong everywhere, and its scientific name is mussel. It is one of the important economic shellfish in China, and it is also a famous seafood treasure at home and abroad. Fat without weighing. This meat is delicious and nutritious. The dried product contains protein 53.5%, fat 6.9%, sugar 17.6%, inorganic salt 8.6%, vitamins, iodine, calcium, phosphorus, iron and other trace elements, and various amino acids. Because of its high nutritional value, Haihong is called "the egg in the sea". It is recorded in Compendium of Materia Medica that mussels have the effects of treating fatigue, blood failure, vomiting blood for a long time, diarrhea due to bowel sounds, and are known as "folk clams".
Question 4: What is a sea red crab? It has a hard shell and a little meat, and it is red when cooked. Sea red crabs are generally not very big. Ningbo dialect is "miscellaneous silk"
Question 5: The names of the shellfish species of Haihong are Mytilus purpurea, Mytilus heteromytilus and Shellfish. The north is called "sea red" and the dried product is called "mussel". Molluscs, bivalves, Crassostrea gigas and Mytilapia are precious and nutritious seafood, and are known as "eggs in the sea". Mussels are widely distributed along the coast of China, and dozens of species have been found. Among them, purple mussels, thick-shelled mussels and jadeite mussels are the main cultured ones. Mytilus edulis is mainly produced in Liaoning and Shandong coastal areas. Mytilus edulis is produced in Liaoning, Shandong, Zhejiang and Fujian. Emerald mussels are mainly produced in Guangdong and Fujian. Haihong is a kind of shellfish with black shell and delicious meat. After the sea red meat is dried, it is called mussel. The Netherlands is a world-famous sea red producing area, producing 1 100 million kilograms of sea red every year, and the products are exported to France, Belgium and Germany. The sea red produced by Yelsek is famous for its big size and delicious taste, and it is called "black gold" by locals. August every year to April the following year is the harvest season of Haihong, which is a festival held by local people to celebrate the harvest. Every August, during the Haihong Festival, local people will set up a cauldron on the dock and cook Haihong with seasonings such as onions, celery and carrots to entertain tourists from all directions, which has become a golden signboard to attract tourists. Dutch people usually use vegetables to make soup and stir-fry sea red with lobster sauce, so that the aroma of lobster sauce and the fresh fat of sea red can be perfectly combined. It is really insatiable. The cooking process is extremely simple: wash the sea red and control the water. Put oil in a hot pan, then add ginger, garlic and lobster sauce. Add the sea red, stir-fry, the sea red will open in a moment, sprinkle with chopped green onion, and serve together.
Question 6: What color is the normal "sea red" cooked? The newly cooked one is red, while the dead one is white.
1, Haihong is also a kind of shellfish, and its scientific name is mussel, which is called Haihong in the north and mussel in the south. Most of the shells are black, with delicious meat and rich nutrition. Dried sea red meat is a well-known mussel, also known as "Mrs. Donghai"
2. The shell of sea red is the raw material of shell carving crafts and can also be burned for building. Shells also contain trace elements such as calcium, iron and potassium, which can be used as fertilizers and feed additives when ground into fine powder. It can also be used as paint thickener and asphalt binder.
Question 7: What does it mean to dream of selling coriander and sea red?
Question 8: How to eat Haihong? There is a small earthworm in the middle of sea red meat, which must be removed when washing. Remember, it is poisonous, and then you can make soup or fry it. The best thing is to choke the pot with garlic and stir-fry with onion.
Question 9: What does Haihong do? 1. Wash the sea rainbow in water several times to remove the dirt attached to the shell and the string connecting the internal meat. 2. Dry the pot and pour the rainbow in. Because the sea rainbow contains a lot of water, it will release water after heating, so there is no need to put water in the pot. There is no need to put salt. Therefore, it is called "dry pot sea rainbow". 3. put the lid on. After 2 to 3 minutes, after all the sea bows are opened, the pot can be cooked. After cooking, the white juice in the pot tastes more delicious and can be drunk on the principle of not wasting. The above method can also be used to make "clams with raw juice in a dry pot". Dip it in ginger vinegar when eating. Against the hot and sour background, the taste is unparalleled. I roasted the sea rainbow meat, put it in a bowl of ginger vinegar juice, and then ate it with a big mouth. Before my mouth could feel the taste, I swallowed it. It seems that I can't wait for a moment, but I just want to swallow it right away to solve the problem. The practice of ginger vinegar juice: cut ginger into small pieces, cut it with a knife, mash it with garlic paste, or break it with a cooking machine, in short, make it into pieces. Add white vinegar. According to fishermen, during the Spring Festival, the sea rainbow is the most beautiful because the temperature and salinity of seawater are suitable. After the first month of the lunar calendar, Haihong gradually lost weight. The nutritional value of sea rainbow is also quite high, which is rich in trace elements such as protein, fat, sugar, inorganic salts, vitamins, iodine, calcium, phosphorus, iron and a variety of amino acids. As nutrition experts say, "The nutritional value of a sea rainbow is equivalent to an egg". Dietotherapy (from the Internet) Sea red is salty, warm and nontoxic, and enters the liver and kidney meridians. Has the effects of invigorating kidney, replenishing essence, regulating liver and nourishing blood, eliminating malnutrition, regulating menstrual blood and lowering blood pressure; Used for fatigue, dizziness, night sweats, impotence, lumbago, hemorrhage, metrorrhagia, leukorrhagia, carbuncle, hernia, etc. If you want to eat Haihong, hurry up! ! ! I want to leave you a question: there are two kinds of fleshy sea rainbow, yellow and white. Which is the male sea rainbow and which is the female sea rainbow? Basil is also known as: nine-story pagoda, gold does not change, St. Joseph grass, sweet basil. Widely used in western food, Chaozhou cuisine is often fried with all kinds of shellfish. The scientific name of mussel is also Haihong, Mussel and Qingkou, and the English name is muscle. Tender and smooth, fat and delicious. Sauté ed mussels with mushrooms and pickles, mussel pickles soup, cream H rainbow, steamed mussels with garlic, boiled noodles and boiled mussels with golden sauce are the most common seafood dishes in Shantou, which often appear on the table and taste very refreshing. Haihong contains a variety of vitamins, iodine, calcium, phosphorus, iron and other trace elements and a variety of amino acids. It is recorded in Compendium of Materia Medica that mussels have the effects of treating exhaustion, oligospermia, vomiting blood for a long time and low back pain due to bowel sounds. Ingredients: sea rainbow (mussel) Accessories: basil, pepper, ginger, garlic, coriander, onion, fish sauce, olive oil: 1, basil, pepper, coriander and onion, washed and cut into sections, and ginger and garlic are peeled and chopped for later use; 2. After cleaning the sea red, drain the water for later use, boil a pot of boiling water, put the sea red into the water to remove the odor, and drain the water again; 3, another pot, put the pot on the fire, pour in the right amount of olive oil, add basil, pepper, ginger, garlic, coriander and onion after the pot is hot, and stir fry until the house is fragrant; 4. Put Haihong into the seasoning pot, add fish sauce to taste, stir-fry until Haihongkou opens, turn off the fire and put on the plate.