Global Online News: Snails are the first of the four famous dishes in the world and one of the seven most popular game foods in the international market. Its protein content is 60.42%, ranking first among animals in the world in terms of protein content and quality. Its cholesterol is almost zero, its fat is less than 2%, and it contains more than 20 amino acids necessary for the human body. At the same time, snail meat contains calcium, phosphorus, copper, iron and other minerals needed by the human body. In addition, it also contains some special acids, VB family, antibiotics and other medicinal ingredients. Dishes made with snail meat are not only plump, tender, refreshing and delicious, but also rich in nutrients. Contains protein, fat, sugar, calcium, phosphorus, iron, vitamins, alkaloids, lactones, coumarin, phenols and tannins, etc.
The second is shark's fin. There are many kinds of shark's fin, but the cooking methods are roughly the same. There are many grades of shark fins, the highest grade is Tianjiu fin, others are: sea tiger, golden hook, spring fin, butterfly green, etc., and the lowest grade is ridge fin.
Nowadays, the practice of shark fin is roughly divided into two schools, the north and the south, commonly known as "Southern Dispersion and Northern Pai". That is to say, the practice in the north is mainly to remove the fins, which are located on both sides of the shark's gills. In the south, scattered wings are the main species. The fins are large and heavy, which is in line with the bold, cheerful and pompous character of northerners. To make loose fins, the shark fins are soaked until soft, then skinned and fleshed, and then dismantled. Each fin is in the shape of a transparent needle. It is generally difficult to make shoddi wings with inferior quality, so from this point of view, we can also see the characteristics of southerners who are smart in doing things and eating well.
In terms of how to eat, the rowed wings are smooth, the soup is thick and rich, while the loose wings are refreshing, tough and chewy, the soup is clear, and the taste is rich and fragrant. The northern and southern schools are basically similar in the selection of soup ingredients.
Dried scallops are made from scallops, scallops, and scallops, which are cooked and their adductor muscles are peeled off, washed, and dried in the sun.
Dried scallops from Tongdong Shidao have the best quality. The grains are not large but are round and uniform. They are light yellow in color, dry and fragrant. The most valuable thing is that the meat is fine, tender and tender. Waxy and slightly sweet, it is the best among scallops. The scallops produced in Guangdong and Fujian are available in raw and cooked products. The cooked and sun-dried products are better and have a slightly sweet taste. The flavor and quality of the scallops are not as good as those produced in Shidao and Yantai.
When purchasing, look for light yellow and shiny color, white frost on the surface, dry body, complete particles, uniform size, tender meat, firm and full, clear and thick shreds, light salty taste and umami taste. It is strong, has a slightly sweet aftertaste, has the unique fishy aroma of this product, and has no impurities or fragments. For example, if the color is old and yellow, the grains are small or incomplete, the second is; if the color is dark or yellow-black, and if the meat is old and tough, the quality is worse
Abalone, known as the "crown of seafood", has been one of the "eighth best seafood" since ancient times. One of the "treasures", abalone is called a fish, but it is actually not a fish. It is a single-shell marine shellfish belonging to the class Gastropod and the family Abalone. It is also called "sea ear" because it is shaped like a human ear. There are many islands. The abalone produced accounts for 70% of the national output. Abalone is one of the precious marine treasures. The meat is tender, fresh but not greasy. It is rich in nutrients and has endless flavor when cooking or making soups. The shell of abalone is called Jua Ming in traditional Chinese medicine. Because it has the effect of improving eyesight and removing nebula, it is also called "Senior Light" in ancient books. Cassia also has the functions of clearing away heat, calming the liver, nourishing yin and strengthening yang, and can be used to treat dizziness, high blood pressure and other diseases. The colorful nacreous layer of abalone shells can also be used as raw materials for decorations and shell carvings
Snails, shark fins, scallops and abalone are known as the four famous dishes in the world. It is a highly nutritious health food highly praised by modern nutritionists and gourmets.