When seafood meets porridge
Throughout the ages, regardless of spring, summer, autumn and winter, porridge is an indispensable food on the table of China people.
According to ancient records, porridge is "extremely soft and greasy, compatible with the stomach, and it is a recipe for diet." Traditional Chinese medicine health experts even advocate eating porridge every day in autumn, because "porridge can nourish yin and promote fluid production, strengthen the spleen and stomach, and make up for deficiency, which is most suitable for raising people."
Now that seafood is popular, we might as well try to make the following autumn health seafood porridge! These health porridge practices are simple and convenient, and you can easily taste the delicious combination of porridge and seafood!
1. Add preserved fish porridge
Speaker: Dong Jinshui, Chef of Xiamen Wotou Oyster Porridge Qingyang Chain Store.
Ingredients: preserved fish, rice, cauliflower, fresh garlic, ginger, etc.
Exercise:
(1) Cook pork bones into soup, and add seasonings such as salt and monosodium glutamate to the soup.
2 Taomi, add the cooked bone soup and ginger, and cook over medium heat.
③ Wash the salted fish and cut into pieces, and fry in the oil pan until golden brown.
④ When the rice is cooked to 80% maturity, add fried fish and cauliflower, cook for another 2 minutes, and sprinkle with chopped fresh garlic.
Features: Full of umami flavor, thick and sticky porridge.
Note: preserved fish contains a variety of amino acids and vitamins, which are highly nutritious. Adding fresh garlic can remove the fishy smell and improve the flavor of porridge. The beauty of this kind of porridge is that the salted fish is fried first and then cooked in the pot, which not only prevents the fish from cooking, but also makes the fish harder and more fragrant.
2. Japanese seafood porridge
Speaker: Hu Deming, chef of Tengxiang Japanese cuisine.
Raw materials: rice, russula, scallop, fresh squid, shrimp, broccoli, eggs, fish flower, laver, sake, miso, etc.
Exercise:
① Soak rice, russula and scallop in water for half an hour.
(2) fresh squid is washed and cut with a knife; Wash shrimp and broccoli for later use.
③ Add the soaked rice, russula and scallop into the cooked bone soup and cook it on medium heat.
(4) When the cooking time is 18 minutes, put the squid, shrimp, broccoli, sake and miso into the pot to cook.
⑤ After 2 minutes, take out the pan and add eggs, fish flowers and laver.
Features: Strong fragrance, outstanding umami flavor, attractive color, full of rich Japanese style.
Note: a variety of ingredients, a pot of dazzling colors, set off the colorful colors of autumn! The fish flower inside is actually shredded fish, which is ready to eat. If it is not ready-to-eat, dried fish can be used instead, and the same effect can be achieved when bone soup is added together. Lin Wei is a Japanese condiment similar to glutinous rice wine, which can be bought in large supermarkets.
3. Shrimp ribs porridge
Speaker: Dong Jinshui, Chef of Xiamen Wotou Oyster Porridge Qingyang Chain Store.
Raw materials: fresh shrimp, ribs, rice, cauliflower, celery, ginger, etc.
Exercise:
(1) Cook pork bones into soup, and add seasonings such as salt and monosodium glutamate to the soup.
2 Wash the rice, wash the ribs and cut into pieces, add the cooked bone soup and ginger, and cook over medium heat.
③ When the rice is cooked to 80% maturity, add fresh shrimp and cauliflower, cook for another 2 minutes, and sprinkle with chopped celery.
Features: light and sweet, rich in nutrition.
Note: seafood and meat are combined into one, and their tastes blend with each other, making them more delicious. Porridge tastes as sweet as a plant, and I didn't know the secret was in cauliflower until I consulted a master. When cooking cauliflower, the water (porridge) must be full, that is, the temperature must reach 100℃ before cooking cauliflower, so that the cooked cauliflower is particularly sweet.
Correct diet
Fresh at sea is not only delicious, but also nutritious. However, in the past ten years, the oceans around the world have been seriously polluted. If you accidentally eat contaminated seafood, you will get food poisoning and even die in severe cases. Seafood should be bought in reliable stores. When purchasing frozen seafood, we should pay attention to whether the freezing equipment and storage methods in the store are appropriate. Before eating seafood, you may wish to refer to the following precautions to prevent seafood food poisoning:
Fish, shrimp and crab:
First, don't eat cooked lobster if it smells fishy. Fresh lobster has no taste.
2. If there is a strong fishy smell, frozen seafood may have begun to deteriorate.
Third, don't eat the green "lobster liver" in lobster. Although some people think it is delicious, this organ (liver) will store toxins, which may cause food poisoning.
Shellfish:
A, clams, oysters, clams, clams and other seafood, check whether the shell is still closed before cooking.
Seafood with hard shell should be cleaned with water before cooking.
Buy fresh abalone, razor clam or mussel. You can touch it with your hands and choose live and moving.
4. Before cooking shellfish, soak them in light salt water for about an hour, and let them spit out the sediment automatically. The soaking time should not be too long, otherwise the original fresh seafood will be polluted by some of them. High temperature heating
Most bacteria are afraid of heating, so it is generally safe to cook seafood with fast fire for a few minutes. If crabs and shellfish have hard shells, they must be heated thoroughly. Generally, it needs to be boiled and steamed for 30 minutes before eating (the heating temperature is at least 100℃).
Eat with vinegar and garlic, and drink ginger tea after eating.
Raw garlic and vinegar themselves have a good bactericidal effect, and also have a certain killing effect on some harmful bacteria remaining in seafood. Seafood is cold and ginger tea is hot. After eating seafood, it can neutralize cold, improve intestinal immunity and effectively prevent discomfort after eating!
Suggestion: Drink a cup of ginger tea within 10 minutes after eating seafood.
crisp
After the fish is made into crispy fish, the bones and bones become soft and delicious. When eaten with bones and meat, it not only tastes delicious, but also provides a variety of essential amino acids for human body, such as vitamin A, vitamin B, vitamin D and minerals, especially calcium in fish bones, which cannot be achieved by other foods. Eat sth raw
Fresh seafood often contains bacteria and toxins, which are easy to cause food poisoning when eaten raw, while marine fish contains more histidine, and fresh food is also easy to cause allergies.
Smoking and baking
The temperature of fumigation and roasting often can not meet the requirements of seafood sterilization, only killing bacteria on the surface and eggs in the center.
flush
In order to make the materials fresh and tender, the hot pot rinse time is very short, and in the half-baked seafood, parasitic eggs can not be killed, and the probability of infection after eating is very high.
salt
Marinate or fry seafood with bittern, soy sauce, soju, etc. Does not have the function of killing bacteria in seafood. Even after curing for 24 hours, some eggs still survive, which is almost equivalent to eating raw seafood, which is not good for health. Seafood is always a popular food. It is rich in protein, low in cholesterol and various trace elements, and is superior to meat in human nutrition and health. There are many seafood, such as oysters, lobsters, sea urchins, sea cucumbers, fish eggs and shrimp eggs. Because they are rich in nutrients such as zinc and protein, they all have the function of strengthening yang and essence. Four ways for people to eat seafood:
Cooked food method: generally, fish and shrimp are cooked into various dishes by boiling, steaming, stewing, frying, frying, etc. Fresh ingredients are often steamed or stewed with pickles.
Raw food method: Use live river shrimp, wash it and soak it in wine, sugar and Jiang Mo. After a while, you can eat it raw, commonly known as "drunken shrimp"; Oyster meat is also eaten raw, dipped in some sauce, vinegar, Jiang Mo, etc., and it tastes delicious. It should be noted that because fresh seafood often contains bacteria and toxins, it is easy to cause food poisoning when eaten raw, so not all seafood can be eaten raw and properly handled.
Dry wax method: if fresh yellow croaker is cut open and dried, it is a famous "white fish", which is delicious; Or cuttlefish (commonly known as "squid") is cut and dried in the sea, which is called "pickling". This kind of dried seafood can not only be preserved for a long time, but also has a unique flavor.
Marinating method: make seafood with salt or distiller's grains and put it in a jar as a perennial dish. If the whole crab is marinated for a few days, it can be eaten. Primary processing: The primary processing of seafood is different from vegetables and meat. Generally speaking, seafood is mainly eaten fresh, so the pre-processing of seafood begins with purchase and preservation. Fish can be processed with a pair of kitchen scissors. It is convenient to remove fish scales, viscera, viscera and fins. Generally, the head of shrimp is broken off by hand, the shell is peeled off from the belly of shrimp, then the back of shrimp is cut open with a knife, and the gut is removed with a toothpick, so that the tail of shrimp can be preserved and the cuisine can be beautified. Small crabs can be washed directly into the pot, and larger crabs can be chopped into pieces.
Basic treatment: Cooking focuses on deodorization and preservation. For example, chopped crab pieces must be dyed with starch and then oiled. This is the skill of locking umami flavor, and you must not be lazy. Fish, shrimp, shellfish, cuttlefish and other seafood should not be heated for too long to ensure that the umami flavor is not lost. If you use microwave oven or steam food, you should control the heating time, otherwise it will easily lead to the loss of raw juice and affect the taste of finished dishes.