1, fresh shellfish and what is delicious?

Stir-fried scallops and mustard are delicious. Wash mustard seeds, cut into bite sizes, and dry scallops for later use. Boil a pot of water, add a little salt and sesame oil, and pour in mustard seeds and gingko 1 min. After taking out the pot, put it into a large plate to dissipate heat. Add a little oil to the pan and stir-fry scallops until fragrant. Add a little sesame oil and stir-fry garlic slices and ginger slices, then add soy sauce, oyster sauce, rice wine, sugar and broth. After boiling, take out ginger slices and garlic slices, then add parent fish and white powder to thicken. Put mustard seeds in the middle of a deep dish, then add ginkgo and scallops, and finally pour the sauce on it.

Fried asparagus with cuttlefish with fresh shellfish tastes delicious. Boil a pot of water, add fresh shellfish and cuttlefish slices, blanch 1 min, and drain. Add 1 tbsp oil to the pot and heat it. Add garlic slices and stir-fry until fragrant, then add asparagus and carrot slices. Stir-fry the asparagus quickly until it is just cooked. Add ginger slices and stir-fry until fragrant, add shrimp sauce and stir-fry, then add blanched fresh shellfish and cuttlefish slices and stir well. Then pour in rice wine, add stir-fried asparagus and carrot slices and continue to stir-fry for about half a minute.

2. The efficacy of fresh shellfish

Shellfish mollusks contain cholesterol-lowering agents 7- cholesterol and 24- methylene cholesterol, which can reduce serum cholesterol. They have the unique functions of inhibiting liver cholesterol synthesis and accelerating cholesterol excretion, thus reducing cholesterol in the body. They are more effective than sitosterol, a commonly used cholesterol-lowering drug. People often have a refreshing and pleasant feeling after eating shellfish, which is undoubtedly conducive to alleviating some troublesome symptoms.

3. Taboo of fresh shellfish.

Suitable for people with high cholesterol and hyperlipidemia and people with goiter, bronchitis, stomach diseases, etc. Many shellfish are hair, so people with chronic diseases should be careful to eat them; Shellfish is cold, and people with deficiency of spleen and stomach should not eat more. Shellfish itself is delicious, so don't add monosodium glutamate or more salt when cooking, so as to avoid the loss of umami, and the mud sausage in shellfish is not suitable for eating. People who are weak, short of breath, sallow and emaciated after a long illness can be used as dietary supplements, while healthy people can stay healthy. Stir-fried shrimps with wine can treat kidney deficiency cold, impotence, nocturnal emission and premature ejaculation. The raw shrimp can be pounded and applied externally, which can cure abscess.

Fresh shellfish can't be eaten with anything.

1, fresh shellfish can't be eaten with cold ingredients, because fresh shellfish itself is cold ingredients. When it is eaten with other cold ingredients, it will aggravate the coldness in the body and induce some diseases, such as empty vegetables, cucumbers and bitter gourd. They are all common cold ingredients and can't be eaten with fresh shellfish.

Fresh shellfish can't be eaten with beer. Drinking beer while eating fresh shellfish will produce a lot of uric acid. If uric acid cannot be excreted in time, the uric acid index in the body will increase. Gout will appear after reaching a certain level, which will cause joint pain or soft tissue inflammation.

3. Patients with skin diseases can't eat fresh shellfish, which is an allergic food, and it is not easy for patients with skin diseases to eat. protein in fresh shellfish will be converted into allergens after entering the human body, which will cause allergic reactions and aggravate the symptoms of skin diseases, which is not conducive to recovery.

How to buy fresh shellfish

1, scallops always have a hard shell inside, and sometimes it's really hard to get it off. I wish this thing was dry! Scallop is the stigma meat in Jiangyaohai, commonly known as "Yaozhu". When it is dried, it is called "scallop".

2. Fresh shellfish are frozen commodities, some of which will be frozen only when they are wrapped in ice. They look big and will become smaller after thawing. The difference lies in the price, which can be purchased according to the budget, but it is better to freeze directly, which can be bought in supermarkets and fish stalls.

3. There is a layer of fat on the side of fresh shellfish, so it is best to peel it off, so as not to make the taste tough and unpalatable, and the blanching time should not be too long, so as not to shrink the fresh shellfish and harden the texture.

4. Fresh shellfish can be blanched in advance, but if it is not used immediately after cooking, it is best to soak it in cold water to keep the texture smooth and tender.

5, fresh shellfish-normal color, no odor, smooth feeling by hand, good elasticity.

6, stale shellfish-color loss or dull, sour, sticky to the touch, poor elasticity.

7. Fresh red shellfish-dark yellow brown or light yellow brown, shiny and elastic.

8, stale red shellfish-grayish yellow or light green, dull and inelastic.