"Sichuan cuisine", No.3, 2005, the article "Cooking experience of closed-tube fish" said: "Closed-tube fish is also called sea rabbit." "Closed-tube fish" should be mispronounced when people call it, but it is not a fish, but a mollusk. Its scientific name is Japanese squid, and people in Shandong and Dalian also call it "sea rabbit" In Fujian, there is also a mollusk called blue-spotted back anal sea rabbit, also known as sea rabbit. It is precisely because both raw materials are called sea rabbits that it is really confusing. To this end, I specially wrote the following article to solve the problem for everyone. ?

The first kind of sea rabbit-Japanese squid?

Because the body of Japanese squid is conical and shaped like a pen tube, it is also commonly known as "pen tube octopus". It is small in size, the longest is no more than 15 cm, the body is symmetrical, and the trunk length is four times the trunk width. There are large orbits on both sides of the head, and there are pseudocorneas on the outside of the eyes, which communicate with the outside world only through small tears. There are 10 pairs of wrists in front of the head and around the mouth, of which 4 pairs are short, with two rows of suction cups on the wrists, and the other 1 pairs are long, touching the wrists and touching the wrists at the top, with four rows of suction cups on the ears. The fleshy fin is long, which is 1/2 longer than the trunk length. The back is bent inward, and the terminal fin is irregular, and the two fins are connected in a vertical diamond shape. There are almost circular spots of different sizes on the body surface. The inner shell is horny, transparent and needle-shaped, and the back is slightly narrow. There are ink sacs in the body. ?

Two-headed octopus lives in shallow water, eats meat fiercely and feeds on shrimp and small fish, mainly distributed in Bohai Sea, Yellow Sea and Dalian. Octopus bidentata is small, but it has a large output, tender meat and delicious taste. Usually a frozen outlet. In the past, due to the inconvenient transportation, the caught fresh products could only be sold locally. At that time, every spring flood, there were piles of pens on the stone case in Dalian aquatic products market. Local residents often put pots on them, and one yuan could buy a big pot. The way to eat octopus in pen container at home is very simple. First, wipe off the sediment on the sucker, dig out the horny palate in the mouth, remove the ink sac in the body, wash it and scald it with boiling water until the carcass becomes stiff, that is, remove it and put it on a plate. Dip in the paired sauces of soy sauce, balsamic vinegar, ginger juice and coriander powder when eating. One yuan is enough for a family to stutter and have a full meal. Now, however, it costs 15 yuan per kilogram. ?

Because the octopus with a pen tube is easy to deteriorate, fresh products are only eaten in the place of origin, and all the products sold abroad are frozen products. Some foreign chefs mistakenly think that the octopus with red dried meat is frozen when choosing ingredients, so they blame the deterioration on freezing. In fact, this statement is wrong, because octopus contains astaxanthin, which is orange-red. It is usually combined with β -chitin in vivo, so the living body is blue or brown. Once it dies or is boiled, astaxanthin will be released and its body color will turn orange-red. Therefore, the color of the frozen pen tube octopus turns red, indicating that it has deteriorated before freezing and has nothing to do with freezing. ?

The outer muscle of the pen tube is too thin to be cut with a knife. Usually eaten as a whole, it is suitable for cooking by mixing, frying and frying. Chefs in Dalian often cook them into "sea rabbits with ginger sauce" and "sea rabbits with leeks". Chefs in Dalian always put their heads together when cooking pen and barrel oars, emphasizing the beauty of shape, so chefs are always careful not to turn around or break the skin when ironing, so as not to affect the shape of dishes. When the corpse of the octopus is scalded to stiff, its shape becomes plump and round, just like a rabbit's body, while its ribbed wrist looks like a rabbit's ear. Put them neatly on the plate and look like a group of rabbits, which is why they are called "sea rabbits". Some people want to tear off the mucous membrane on the body surface to reveal white meat, tear off their heads and touch their wrists, and finally dig out their internal organs.

This treatment makes most of the edible parts removed, leaving only a thin layer of external muscles, which is really a waste. It should be noted that the head and wrist of octopus tuba are also edible parts, especially in the spring breeding period, the mature gonads are full of the whole trunk, which can be described as "full of cream" and delicious, and the locals like it very much. Is there anything else to eat? ?

The second kind of sea rabbit-blue-spotted back anal sea rabbit?

Blue-spotted anorectal sea rabbit, also known as "sea pig", "Haizhu" and "rain tiger", belongs to Gastropoda and has no tamarind. The body is slightly spindle-shaped, 20 ~ 30 cm long. There are many protrusions of different sizes on the back, the body color is yellow-brown or turquoise, the back and edges are scattered with turquoise and blue spots, and there are brown coils around them. The head and neck are obvious, with two pairs of antennae. The former pair is called "front antenna" and the latter pair is symmetrical "smell antenna". When resting, the body is often curled up, and two pairs of tentacles stand up, just like a rabbit crawling on the ground. Therefore, the belly and feet of the blue-spotted anal sea rabbit, known as the "sea rabbit", are very developed and expand into two feet, which can crawl in suspension on the beach or underwater, or swim underwater for a short time. Its tongue is covered with fine teeth for scraping food. It has three stomachs, two of which have fine teeth, which can further grind food. It feeds on seaweed, has a big appetite and grows chubby one by one. It is strange that the anus grows in the center of the body and opens to the sky. ?

Blue-spotted anorectal sea rabbits can change their body color according to the color of the algae they eat, so as to make it consistent with the color of the surrounding environment, so as to avoid the harm of the enemy. It has two kinds of glands in its body. One is the purple gland. When attacked by the enemy, it can dye the sea water purple to blur the enemy's sight and take the opportunity to escape. There is also a toxic protein gland, which can secrete an acidic emulsion and has a disgusting smell. Small fish will sink to the bottom of the water because of breathing difficulties after contact. ?

Blue-spotted dorsal anal sea rabbits are hermaphroditic. Spring and autumn are their mating seasons every year. A small group of blue-spotted anorectal sea rabbits will be connected in a string, just like wearing candied haws. The first male is attached to rocks or seaweed with his feet, the last one is female, and the middle one is both male and female, so that the series of mating can last for hours or even days. Blue-spotted anorectal sea rabbits lay eggs immediately after mating, and the eggs are connected with each other through secreted colloid, forming a banded egg group, which is generally 5 meters long and the longest can reach more than 9 meters. The total number of eggs laid by a string of sea rabbits is several hundred meters. After the eggs are dried in the sun, they are the precious raw materials in cooking-sea vermicelli, also called "sea vermicelli", "red sea vermicelli" and "sea dried noodles". ?

China's artificial breeding of blue-spotted anorectal sea rabbits has a history of hundreds of years, and now there are a large number of artificial breeding in Xiamen and other places. February, March and September of each year are the spawning periods of blue-spotted anorectal sea rabbits. People often insert attachments such as bamboo poles or stones into the sea, lay eggs on them, and dry them after harvesting, which is the finished product of sea vermicelli. ?

Seafood vermicelli is rich in nutrition. According to the determination, its dry product contains protein 32%, fat 9%, ash 3.4% and salt 12%. Traditional Chinese medicine believes that it is sweet, salty and cold in nature, enters the liver and lung meridians, and has the effects of nourishing yin, improving eyesight, clearing away heat, softening hardness and relieving cough. Seafood vermicelli is delicious. You can fry, fry, make soup, and stew with rock sugar. It can be used as a cool drink in summer, especially for Chinese in Southeast Asia, and it is also regarded as a treasure by Fujian and Guangdong people. ?

Blue-spotted back anal sea rabbit meat can be processed into dried sea rabbits, and the processing methods are raw sun drying and cooked sun drying. The quality of raw sun drying is poor, and cooked sun drying can keep the original flavor. The processing method of cooking and drying in the sun is: firstly, take out the internal organs, wash them, blanch them in boiling water, take them out and drain them, add 20% salt, mix well and dry them in the sun. Fresh sea rabbits can also be processed into sea rabbit sauce: firstly, the viscera of sea rabbits are removed, washed, mixed with 10% salt, sealed and fermented in vats for five or six days to make them purple, then steamed.

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Stewed sea rabbit with tomato

cook

Homemade menu

raw material

Onion, ginger, coriander, sesame oil, tomato sauce, chicken essence, salted tomato, cooked beef.

working methods

1. Wash and cut the sea rabbit, blanch it with boiling water, and take it out for later use. Dice tomatoes and cooked beef. 2. Set fire to pour the oil into the pot. When the oil is hot, add onion and ginger until fragrant, add tomato sauce, spread out, add sea rabbits, cooked beef pieces, salt, chicken essence and water, and simmer for 15 minutes; 3. Add tomatoes and sesame oil for 2-3 minutes, and finally sprinkle with coriander. Onion, ginger, coriander, sesame oil, tomato sauce, chicken essence, salted tomato, cooked beef.

Fried sea rabbit with leek

Exercise:

Wash 1 sea rabbit, blanch in boiling water for a while, immediately take out leek, cut into sections and control drying.

2 Add oil to the wok, add ginger and garlic slices and stir-fry until fragrant.

Stir-fry sea rabbits on high fire, and put leeks and salt before cooking.

4 Stir fry a few times quickly until the leeks are slightly soft.

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Recipe Name: Cold Sea Rabbit

Gourmet: home-cooked dish

Production method: mixing

Taste of dishes: hot and sour

Type of dishes: cold dishes

Production method: raw materials

500 grams of sea rabbits, 50 grams of green peppers and a little shallots.

condiment

Salt 1 2 tsp, monosodium glutamate 1 2 tsp, a little garlic paste, a little spicy oil, onion oil1tsp, balsamic vinegar1tsp.

working methods

1. The sea rabbit is peeled, eviscerated and washed. Boil the wok with water, blanch the sea rabbits in the wok, take them out, shower and cut them into sections.

2. Cut green pepper and red pepper into pieces, blanch with boiling water and take a shower. Mix sea rabbit, green pepper and red pepper with seasoning and serve.

Material replacement

If the raw material is changed to squid larvae, it is called cold squid larvae.

Taste change

Adding sugar and vinegar to the seasoning becomes a fish-flavored type, called a fish-flavored sea rabbit. If you add sugar, vinegar and sesame paste, it will become a strange-smelling type, called a strange-smelling sea rabbit.

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Braised sea rabbit ingredients: sea rabbit

Seasoning: tomatoes, cooked beef

Seasoning: onion, ginger, coriander, sesame oil, tomato sauce, chicken essence and salt.

Exercise:

1. Wash and cut the sea rabbit, blanch it with boiling water, and take it out for later use. Dice tomatoes and cooked beef.

2. Set fire to pour the oil into the pot. When the oil is hot, add onion and ginger until fragrant, add tomato sauce, spread out, add sea rabbits, cooked beef pieces, salt, chicken essence and water, and simmer for 15 minutes;

3. Add tomatoes and sesame oil for 2-3 minutes, and finally sprinkle with coriander.