Question 2: Summer is coming. What seafood to eat depends on your taste. .
Question 3: What seafood is suitable for summer now? Kelp and seaweed can be eaten more.
hairy crab
Question 4: What seafood is good to eat in summer? Hairy crabs Shrimp. Sea cucumbers are delicious.
Question 5: What do you recommend to eat in summer? Ten kinds of seafood are delicious. 1. Seafood eaten in winter-delicious marine fish are nothing more than hairtail, yellow croaker, pomfret (flat fish), squid, sardines, cod, tuna and salmon: fried hairtail, fried flat fish and hot squid ... 2. Seafood eaten in winter-shellfish/kloc.
Question 6: What seafood to eat in summer? What seafood to eat in summer?
1, Eriocheir sinensis
In the middle and late April, the flower-covered crab and the red-clipped crab appeared in the sea, which were produced in the local sea. The flower cover is small but the meat is sweet, and the paste is full of fat and yellow; The red clip is big, especially the two big red clips are simply signs. After mid-May, female crabs will mainly eat male crabs when they throw their eggs. There are also swimming crabs sold in Qinhuangdao, but most of them are shipped from the south, so the locals basically only eat flower lids and red clips.
The most common way to eat crab covered with flowers is cooking, but I recommend the most distinctive way to eat crab covered with flowers in Dalian. After cleaning the live Eriocheir sinensis, marinate it with sea salt, pepper, aniseed, onion, ginger and garlic, monosodium glutamate, coriander powder and a little red dried pepper. If you don't like the fishy smell, you can put less cooking wine and put it in a refrigerator for a day and a night before eating.
2, crayfish
Summer is the season when crayfish are concentrated and listed in large quantities. Crayfish is rich in nutrition, and its meat is soft and easy to digest, which is an excellent food for people who are weak and need to be nursed back to health after illness. Crayfish is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, and dilate coronary artery, which is beneficial to prevent hypertension and myocardial infarction.
When cooking crayfish at home, it must be cooked thoroughly at high temperature, and whether it is cooked can be judged by observing whether the cross-sectional color of shrimp is consistent. It is suggested that before cooking, it must be fed with clear water for about 24 hours, so that lobsters can spit out metabolites in their bodies.
3. Small sea shrimp
Shrimp is sweet, salty and warm in nature, and has the effects of appetizing, resolving phlegm, invigorating qi, strengthening yang, invigorating qi and promoting lactation, and has certain curative effects on impotence due to kidney deficiency, soreness of waist and knees, pain of bones and muscles, hemiplegia caused by stroke and other diseases.
To judge a good shrimp, the shell must be transparent like glass, the meat must be elastic, the head and body are closely inseparable, and the membrane is complete. The body feels fresh and not sticky. Once the shrimp shell changes color, there are white bands at the link, the head and chest and feet are black, and the head and body are separated, which means it is not fresh, and of course it is not suitable for purchase. Wash the shrimp first, then pick out the sausage, and finally remove the shell, so that the delicious shrimp will not be lost.
4. Scallops
July and August are the season of scallop production. Scallop is a very popular shellfish food in both eastern and western recipes. Traditional Chinese medicine believes that scallops are sweet and salty, slightly warm, and have the effects of nourishing yin and nourishing blood, tonifying kidney and regulating middle warmer, and are mainly used for quenching thirst, frequent urination due to kidney deficiency and loss of appetite. Nutritionists believe that scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients, and the content of protein is as high as 6 1.8%, which is three times that of chicken, beef and fresh prawns.
In summer, scallops are all iced. If you don't eat them at home, you'd better put them in the refrigerator and never wash them. They will die as soon as they touch fresh water. Steamed scallop with garlic and vermicelli is a Cantonese classic seafood steamed dish, which is simple and delicious and deeply loved by everyone.
5. Flower clam
Clams are often bought in little seafood in summer. Clam meat can nourish yin, improve eyesight, nourish essence and moisten dirty, which is very suitable for eating in summer! Clam has the characteristics of high protein and low fat, which helps to inhibit cholesterol synthesis in the liver and accelerate cholesterol excretion.
Shellfish such as clams are very delicious, so don't add monosodium glutamate when cooking. Clam itself is salty, so don't add salt when frying. Shellfish should be treated by spitting sand. At first, stir-fry the clam quickly with high fire, so that the clam meat can be easily separated from the shell. Shellfish such as clams are cold and cold, so people with spleen and stomach deficiency should not eat more.
Question 7: What are the kinds of seafood? There are many kinds of fresh fish, including: fish (marine fish, freshwater fish), shrimp, crab, mollusk, cephalopod (octopus, squid, squid) and so on.
Question supplement: What does dry seafood include?
Supplementary answer:
Varieties and selection methods of dried seafood;
1, sting skin: soak in cold water, drain the soaked and cleaned sting skin, and put it into a water pot at 80℃ for water outlet. During the water outlet process, the water temperature should always be kept between 70℃ and 80℃. After about 30 seconds, the sting began to shrink. At this time, pour out the skin of the sting, cool it, and immerse it in the aqueous solution of vinegar essence with the concentration of1/500 (the concentration of the aqueous solution can be appropriately increased in summer, and the water surface can be covered with blocks). After several hours of soaking, the stinger returned to its original shape and became brittle. Pour out the aqueous solution of vinegar essence and replace it with clear water, and you can take it at any time.
2. Shark's fin: Cut off the thin edge of shark's fin (because there is extremely fine sand, it is not suitable for cleaning), then heat it properly according to the quality of shark's fin and stew it with boiling water. Fish the stewed shark's fin in a wooden barrel, pour in boiling water, immerse the shark's fin, cover it, keep the temperature and soak for several hours. Then remove the sand from the wings, cut off the wing roots, clean them, and continue to heat and stew for about 5 hours. Cool the stewed shark's fin, remove the bones and carrion, rinse with clear water to remove the fishy smell, then stew and soak. The soaking time can be shorter in hot weather and longer in cold weather. Hair shark fin, avoid using iron.
3, fish belly: thick water hair, oil hair can be. Thin and thin people should be oily, not watery. Oil fat: that is, set the pot on fire, add more than half of the pot with oil, and the oil is 30% hot. Put the fish belly into the pulp, cut it and put it in the oil pan, hold it down with a spoon, and fry it with slow fire. See the fish belly foaming, turn it over and fry it; If the oil temperature rises, the pot can be put down; After the oil temperature drops, it will ignite again and ignite repeatedly. The length of frying time can depend on the quality of fish belly. Thick frying takes a little longer, while thin frying takes a little shorter. Do not fry at high temperature in case the skin is burnt and the meat is not penetrated. The standard of deep-frying fish belly is: the oil in the pot does not turn over, and the fish belly is patted.
It is broken, and the section is spongy. Put the fried fish belly in the basin, first hold it down with something, then pour in boiling water to make it soak back and soften, then take it out and squeeze out the water. According to the needs of the dishes, cut them into different shapes, blanch them in boiling water several times, remove the oil, keep them in boiling water and change the water twice a day. When cooking, kill it with hairy soup and you can burn it. Water hair: Wash the fish belly with warm water, add cold water to the pot and boil it. After stewing for two hours, wipe the fish belly with a cloth and continue stewing with boiling water. Every time you change the water, wash the fish belly with cold water first, then stew it with hot water until it is thoroughly cooked. When making fish belly, avoid touching shrimp water and crab water to prevent diarrhea.
4. Fishbone: Wash the fishbone with warm water first, then soak it in boiling water for two hours. When the fishbone swells and turns white, put it in another pot, add a proper amount of raw glutinous rice into the soup, steam it in a cage for about 30 minutes, and take it out when it is tender and crisp. Keep it in boiling water for later use.
5, fish lips: put the fish lips in the basin, add boiling water, cover, repeatedly change the boiling water, let it continue to soak until the sand can be removed, scrape off the sand and black skin, and continue to make the sand. After removing the sand, put it in a pot, change the boiling water and continue to make it until the bone can be removed. Pull out the bone, keep the shape intact, cut off the rotten edge, then soak it in clear water to remove the fishy smell and colloid, and keep it in boiling water for later use. When cooking, cut it into different shapes as needed and kill it thoroughly with hairy soup.
6, fish skin: water hair, oil hair. Generally, shark skin is thick and should be watered; Pomfret skin is thin, so it is suitable for oily hair. Water hair: set the shark skin on fire, bake until the sand falls, put it in a pot, add boiling water, cover it, stew until the sand falls off, and take out the fish skin. If some sand grains do not fall off, you can continue to stew your hair. After taking out, blanch the sand, then let it soak in water for 3 hours, then take out, clean the dirty things such as yellow and black skin and carrion inside and outside, put it in the pot once, and take it out to continue the water hair. When the fish skin is smooth and soft, and there is no fishy smell, change the knife and kill it with hairy soup, and then you can cook the dishes. Oil hair: the skin of the mandarin fish is thin, which can be wiped first, baked on the fire to be soft, cut into pieces with a knife of 13 cm square, then picked out the thickness, first put it into a hot oil pan to stir, then put it into a warm oil pan to slowly soak and fry, and continue to ignite, and the oil temperature cannot exceed 50%, so as to fry the skin thoroughly. Then soak in boiling water to make it swell back to soft, scrape off the black skin, put it in a pot, add hot water, add a little alkali to remove the oil slick, then switch to hot water, spit out the alkali smell, and keep it with boiling water. When in use, it can be sliced into a big slope blade and killed with boiling water. Because fish skins are different in thickness, age and tenderness, attention should be paid to sorting out the good ones in time when they are made.
7. Abalone: Wash the dried abalone first, then add boiling water, cover it, stew it until it is soft, and fish it in cold water ...... > >
Question 8: What seafood to send in summer? Which seafood to send to relatives in season? Consider the distance, right?
Question 9: What seafood to eat in summer meets the requirements: pine nuts, which are highly recognized as aphrodisiac food in Chinese medicine books.
Others are:
Shrimp, mussel, loach, leek, oyster, snake meat, sheep kidney, litchi
As for the quantitative question of how much to eat, there is no answer. People's constitutions are different. Some people eat this well, some people eat that well, and some people are not strong after eating Yang, so they get angry and get nosebleeds first.
Everything is measured and appropriate.
------------------------------------------------------purely by hand, which is helpful. Please accept it. Thank you.
Question 10: What should you pay attention to when eating seafood in summer 1, seafood is not suitable for drinking beer: Eating seafood and drinking a lot of beer will produce too much uric acid, which will lead to gout. When gout attacks, not only the invaded joints are red, swollen, hot and painful, but even the whole body has high fever, which looks like sepsis. Over time, it may even cause kidney calculi and uremia.
2. Avoid eating seafood with certain fruits: If fish and shrimp are eaten with certain fruits such as persimmons, grapes and pomegranates, the nutritional value of protein will be reduced. Moreover, some chemical components of fruit are easy to combine with calcium in seafood, thus forming a new indigestible substance. This substance will affect the gastrointestinal tract, causing abdominal pain, nausea, vomiting and other symptoms. Therefore, seafood should be eaten with these fruits at least 2 hours apart.
3. Shrimp should not eat with vitamin C. Scientists have found that eating aquatic crustaceans such as shrimp and taking a large amount of vitamin C at the same time can cause death.