If you eat seafood in Liaoning, you should mainly go to Dandong and Dalian. If you have time, you should also go to the mainland island and Zhang Dao, so that you can eat authentic farm seafood. When you pass Dagushan, you can also visit ancient temples.

Attach the seafood suitable for each season and the practice reference:

1, March-May in spring: shrimp crawling.

In the spring, especially after Tomb-Sweeping Day, a large number of shrimps and crayfish came on the market, and their prices tended to be stable. Shrimp crawling is a kind of seafood food with rich nutrition, juicy and tender meat. Spring is the season for laying eggs, and eating at this time is the best. Shrimp crawfish meat is rich in water, fresh and sweet, and warm. Has the effects of tonifying kidney, strengthening yang, promoting lactation and removing toxic substances.

Chilli shrimp and crayfish

1. Cut the shrimp with scissors, which is easy to taste;

2. Put oil in the pot, put pepper, put too much, feel numb, dry pepper;

3. Add chopped green onion and minced garlic and stir fry;

4. Pour the shrimp into the pot and fry until cooked. Red, hard meat;

5. Pour in vinegar, a little salt and stir fry.

In fact, simple boiled or steamed crayfish can retain the original shrimp flavor and taste more delicious, while raw salted crayfish enlarges the fresh words to the extreme.

2. Spring March-May: Hairtail

Hairtail is good in spring, and hairtail in the north is bigger than hairtail in the south. Wintering in the south of the Yellow Sea, swimming to the Bohai Sea in spring, forming the spring fish season. Hairtail is rich in fat, protein, vitamin A, unsaturated fatty acids, phosphorus, calcium, iron, iodine and other nutrients. It is especially suitable for people with shortness of breath, fatigue, chronic illness, blood deficiency, dizziness, malnutrition and dry skin.

Fried hairtail

1. Marinate hairtail with salt and cooking wine 15 minutes. If there are two hairtail fish, use 1 tablespoon of cooking wine and 1 tablespoon of salt, and turn it over in the middle to marinate each fish;

2. Sticking a thin layer of flour or starch on both sides of hairtail;

3. Pour the oil into the pot. When the oil is hot, immediately put the fish with flour in the pot, and then turn the heat down;

4. Make sure that hairtail is fried two or three times on each side, and the surface is golden.

You can also fry or braise in soy sauce, which can make you feel delicious from the deep sea.

3. June-August in summer: kelp

Mid-May to the end of June is the concentrated harvest season of kelp every year. Kelp is rich in calcium, iron and crude fiber, which can not only enrich blood, but also prevent constipation. It is a kind of health food with good quality and low price. Most of the newly caught kelp has a high iodine content, so it will be astringent when eaten directly, and it will taste better after being soaked in clear water for one night and cooked. Kelp should be thick in texture, wide and long in shape, dry in body, dark brown in color and without broken edges.

Kelp ribs soup

1. kelp is soaked in advance 1-2 hours, washed and cut into thick strips or squares;

2. Peel the wax gourd, wash it and cut it into small pieces;

3. Wash the pot, add half a pot of warm water and ribs, add ginger slices, onion segments and pepper granules, boil over high fire and simmer over low fire;

4. Simmer the soup for about half an hour and put it into the sea;

5. Stew for another 20 minutes, add wax gourd, garlic and salt, boil wax gourd for about 20 minutes, then add chicken essence and turn off the heat.

Kelp can also be used to mix cold dishes, pickles and stewed tofu. In short, it tastes fresh.

4. Summer June-August: Shuttlecock

In summer, all kinds of clams flood the market. White clams, red clams and hemp clams are all delicious on everyone's table. The method is simple, nutritious and cheap. Meretrix meretrix has the functions of nourishing yin, moistening dryness, promoting diuresis, relieving swelling, softening and resolving hard mass, moistening five internal organs, quenching thirst and appetizing.

Baked white badminton

1. Soak white clams in light salt water and pour a little sesame oil to form a film on the water surface to help spit mud;

2. Take out the white clams and control the moisture. Put it on a baking tray;

3. Sprinkle a little onion and a little salt;

4. Preheat the oven at 220 degrees and bake for ten minutes.

Boiled or steamed clams can keep their original freshness, while spicy fried clams have different tastes.

5. Summer June-August: razor clam

Summer is also the season to eat razor clam. Pork is rich in protein, calcium, iron, selenium, vitamin A and other nutrients. It has delicious taste and high nutritional value, and is especially suitable for people with weak constitution. Pork also contains zinc and manganese, which is beneficial to the nutritional supplement of the brain and has the function of strengthening the brain and improving intelligence.

Baked with salt

1. Wash the mud on the surface with clear water and wash it several times. Put the washed razor clam into clear water, sprinkle a little sea salt, and then drop a few drops of sesame oil, and let it stand for 2 hours to let the razor clam spit sand as soon as possible;

2. Squeeze the shell by hand, and you will see a stream of water from the clam;

3. Pour a bag of sea salt into the pot, add a little pepper, fragrant leaves and star anise, stir fry for a while with low fire, and remove the spices when the salt turns yellow slightly and the smell of pepper overflows;

4. Put the razor clam on the sea salt with its opening facing down, and code it all;

5. Cover the lid, heat for 30 seconds, then simmer 10 minutes.

6. Autumn September-165438+1October: Spanish mackerel

Spanish mackerel has delicate meat, delicious taste and rich nutrition. Rich in protein, vitamin A, calcium and other nutrients, it has the efficacy of invigorating qi and relieving cough, and has a certain curative effect on weak cough and asthma. Spanish mackerel also has dietotherapy functions such as refreshing and anti-aging. Regular consumption will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.

Dried Spanish mackerel

1. After cleaning Spanish mackerel, cut it into 2cm thick slices, cut the scallion into small pieces, and cut the ginger into sections;

2. Put star anise, pepper, cinnamon and cinnamon into a seasoning bag for later use;

3. Marinate Spanish mackerel with onion, ginger, 2 tablespoons soy sauce, 1 teaspoon salt and 1/2 teaspoons spiced powder for more than 3 hours (marinating for one night is more delicious);

4. Drain the salted Spanish mackerel, put it in a pot and fry it until the meat is firm, and take it out to control the oil;

5. Take another pot, put water in the pot, put the prepared seasoning bag after the water boils, and cook for 3 minutes on high fire;

6. Add 1 tablespoon of soy sauce, 1 teaspoon of soy sauce, 1 tablespoon of sugar, 1/2 teaspoon of salt, and boil;

7. Add the fried Spanish mackerel pieces, simmer slowly and collect the soup.

7. Autumn September-165438+1October: Crab

As the saying goes, "autumn wind rings and crab feet itch", and autumn is the season when crab paste is full of yellow. During the Mid-Autumn Festival, crabs began to accumulate fat (whipped cream) for the winter. At this time, the meat caught is all fat, which is the season when river crabs and flying crabs appear together.

Crabs are rich in protein and trace elements. Crabs contain more vitamin A, which is helpful for skin keratinization and anti-tuberculosis. Eating crabs is beneficial to the recovery of tuberculosis.

Steamed crab

1. Take out the crab, rinse it, put water in the pot, and add a few slices of ginger;

2. Put the crab in the pot, steam for 5 minutes on high fire, pour a can of beer and steam for 10 to 15 minutes.

3. Pour vinegar, sugar, Jiang Mo and chicken powder into a bowl and mix well;

4. Steamed crabs can retain the delicious taste to the maximum extent. When eating crabs, it is best to mix them with ginger juice, yellow wine and vinegar, which can warm the middle, dispel cold and promote digestion.

8. Winter 65438+February-February of the following year: oysters.

Oysters are the most fertile season before entering Tomb-Sweeping Day in winter. Known as the "milk in the sea", oyster contains 80%-95% of calcium carbonate, calcium phosphate, magnesium, aluminum, silicon and iron oxide, and has the functions of calming the liver and suppressing yang, nourishing yin and calming the nerves, resolving phlegm and fixing sperm. Meat contains natural taurine, which has the functions of reducing blood fat, inhibiting platelet aggregation, improving human immunity and promoting metabolism.

Boiled oyster

Wash it and put it in a boiling pot to boil.

If the taste is strong enough, you can also eat it raw. Mix a bowl of juice with horseradish, soy sauce and vinegar, then dip it in raw oyster meat. It's delicious, but many people don't enjoy it at all. After all, it is a bit tricky.

9. Winter 65438+February-February of the following year: Huangcaozi

Astragalus seeds are delicious and can be mixed, boiled, fried and boiled. Spider meat contains protein, vitamins, calcium, phosphorus, iron, selenium and other nutrients needed by human body. It also contains trace cobalt, which has a good effect on maintaining human hematopoietic function and restoring liver function, and has high nutritional value.

Spinach mixed with astragalus seeds

1. Wash the fresh spinach, remove the roots, boil a pot of boiling water, blanch the spinach when the water boils, remove it when it changes color, and put it in a basin with cold water;

2. Spit out the sediment in the seeds, boil a pot of boiling water, and pour it into the seeds after the water boils;

3. After all cooked, take out the fresh clam meat;

4. Squeeze spinach, cut into small pieces, add clam meat and garlic paste,