Haihong is a mussel, also called mussel and mussel. April is the best time to eat fresh mussels every year. However, for most inland cities, fresh mussels are hard to buy, and dry mussel meat, that is, sea rainbow meat, is more common in the market.

Second, how to buy sea red meat?

Sea red meat is easy to cook and the price is very close to the people, but we should also pay attention to the selection and avoid buying sea red meat with long storage time and poor quality.

1. Look at the color.

Light yellow, golden yellow and black Huang Dou are normal colors. If there are other strange colors, you should pay more attention. Maybe it's an old stock.

Smell

It smells like seafood. It's normal. But if you smell other smells, such as sour or chemicals, you can't buy them.

Look at the appearance

A good piece of sea rainbow meat is complete in shape and distinct in shape. Generally, the shape is flat and round, with a small slit in the middle and a small hair like eyelashes on the outer skin. A single particle looks big and fleshy, and the less debris and impurities, the better.

Touch humidity

Feel the touch of sea rainbow meat with your hands. It is good to feel dry, but it is not good to feel sticky when wet.

Finally, there is a standard of "eating experience", that is, when buying sea rainbow, it is best to choose medium size, which has the best taste, and anything too big or too small is not delicious.

Three. Precautions before cooking sea rainbow meat

Sea red meat is dried seafood, and some of it will contain sand and stomach parts, so it must be soaked before eating to make it soft and elastic, and then remove the inedible parts. If time permits, it is best to soak your hair in cold water.

1. Every sea rainbow is a kind of shellfish meat, and the outer part is a bit like eyelashes, which smells fishy and can't be eaten, so it needs to be removed.

2. Some meat pieces may contain sand, so it is necessary to fully twist the meat pieces and wash away the sand.

There is a dark thing in the meat, which is the "yellow" of sea red and the essence of nutrition. Be careful not to throw it away.