Seafood suitable for winter.
Winter crab
In the cold winter, many seafood are no longer delicious. Even many fish and shrimp have entered the growing period. But the winter crab is different from the others. Winter crabs are still very fat at this time. Cream is thick and sweet.
clam
Commonly known as car snail, flower clam, yellow clam, sea clam. Meretrix meretrix is mainly produced in coastal areas, with high economic value, rich nutrition, delicious meat and rich nutrition, and high therapeutic and medicinal value.
Big tiger shrimp
There are two spawning periods in the coastal areas of China every year, from February to April and from 8- 165438+ 10. The giant tiger shrimp is the fattest in the spawning period. Great tiger shrimp is warm and sweet, slightly warm, and enters the liver and kidney meridians; It has the effects of tonifying kidney and strengthening yang, promoting lactation and detoxicating, nourishing blood, solidifying essence, removing blood stasis and detoxicating, invigorating qi and strengthening yang, dredging collaterals and relieving pain, stimulating appetite and resolving phlegm.
Fawei
Hairtail is the most fat and beautiful meat in winter. According to experts, winter is the best season to catch hairtail. At this time, hairtail has prepared the ingredients for wintering and accumulated fat in the body, so the meat is thick and oily and tastes particularly good. Hairtail is often eaten on the table, and it is rich in protein. Hairtail is rich in nutritional value and one of many people's favorites. Children often eat fish, which has the function of strengthening the brain.
pole
Perch is very fat and lovely in winter. Not only is the meat as white as snow, but the fish is tender, and at this time, the nutrients contained in the fish are also the most abundant. So winter is the best season to taste bass! Perch has the effects of invigorating spleen and stomach, nourishing liver and kidney, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency. It can also treat spleen and stomach weakness, dyspepsia, edema and other symptoms.
Matters needing attention in eating seafood in winter
First, raw seafood should be frozen and watered with light salt water. For people with poor intestinal immune function, eating raw seafood is potentially fatal, and light salt water can kill some bacteria.
Second, pay attention to eating cooked seafood as much as possible. In this way, purine and monophosphate in seafood will be greatly reduced due to high temperature and water immersion.
Third, eat seafood in moderation. Don't eat too much beer and seafood at the same time. Liquor, Canadian ice wine and red wine can be used instead of beer. High alcohol can kill residual bacteria in seafood.
Fourth, arthritis patients eat less seafood. Because of sea cucumber, marine fish, kelp, seaweed and so on. Contains more uric acid, which can form uric acid crystals in joints after being absorbed by the human body, aggravating arthritis symptoms.
Fifth, it is very important to ensure the freshness and hygiene of seafood. Because it contains Vibrio parahaemolyticus, it has strong heat resistance and needs to be killed above 80℃. Therefore, when eating, you must ensure that the seafood has been cooked, so that you can eat it with confidence.
The practice of cooking seafood
1. Eat with ginger, vinegar and garlic: seafood tastes cold and ginger is hot. Eating with seafood can neutralize the cold and prevent physical discomfort. Raw garlic and vinegar have a good bactericidal effect, and also have a certain killing effect on some harmful bacteria remaining in seafood.
2. High temperature heating: Most bacteria are afraid of heating, so it is generally safe to cook seafood with fast fire for a few minutes. Crabs and shellfish with hard shells must be thoroughly heated. Generally, they must be cooked for 30 minutes before eating * * * The heating temperature should be at least 100℃ * *.
3, with ginger, vinegar, garlic: seafood tastes cold, ginger is hot, and eating with seafood can neutralize the cold and prevent physical discomfort. Raw garlic and vinegar have a good bactericidal effect, and also have a certain killing effect on some harmful bacteria remaining in seafood.
4. Crispy skin system: After the fish is made into crispy fish, the fish 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, such as vitamin A, vitamin B, vitamin D and minerals, especially the calcium in fish bones, which cannot be reached by other foods.
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