Hairtail is warm and salty; Entering the liver and spleen meridians. Has the effects of invigorating spleen and benefiting qi, warming stomach and nourishing liver, moistening skin and benefiting qi, nourishing blood and strengthening body. Hairtail is rich in protein, with moderate fat content, and also contains vitamins, EHA, DHA and other nutrients necessary to maintain human health. Hairtail is rich in protein, and eating hairtail can restore physical strength; Hairtail mostly contains unsaturated fatty acids, so it has the effect of lowering cholesterol and whitening skin. EHA and DHA contained in hairtail can improve physical fitness, promote brain development, and have the function of strengthening body and strengthening brain.
Fresh hairtail scales do not fall off or a small amount falls off, showing silvery gray, slightly shiny, no spots, no peculiar smell, and the muscles have a solid feeling. Yellow in color, dull, sticky, or red in meat color, black in gills, and poor in hairtail, which is not suitable for eating.
Recommended recipe-fish and pumpkin soup
Ingredients: hairtail (middle) 1, pumpkin 1, three green peppers, two red peppers, 50g shallots and a small amount of soy sauce.
Exercise:
1, dip hairtail in silver scales, remove viscera and fins, and cut into 5cm. Peel the pumpkin and cut it into 1 ~ 1.5 cm thick.
2. Put hairtail when the water is boiling, and put pumpkin and garlic after cooking. Cut green pepper and red pepper into rings. Cook for a while, shred the green pepper, red pepper and shallots, put them in and season with soy sauce.
Small yellow croaker in December of the lunar calendar, fat and tender, melts in the mouth. Yellow croaker has tender meat and few bones, and has been called "obscene golden scale nephrite paste" since ancient times. The leader of Xiangshan Great Wall in Qing Dynasty was a gourmet. He grew up on the east coast of China and is familiar with all kinds of seafood. He wrote many poems about seafood, among which the poem Yellow Croaker is the most famous: "trivial golden scales and nephrite paste, the ice tank is full." My daughter was not hired by Lang Jun. I accompanied her to the spring banquet to flatter the gluttons. " Write the beauty of yellow croaker, and also write the pride of gluttonous people.
The small yellow croaker is rich in nutrition, and the fresh products are high in inorganic salts such as protein, calcium, phosphorus, iron and iodine, and the fish tissue is soft, which is suitable for digestion and absorption. There is a great difference in the output between the northern and southern seas, and the quality at the junction of the Yellow Sea and the Bohai Sea is the best. The beauty of small yellow flower lies in its "garlic clove meat", which has no broken thorns and is most suitable for the elderly, children and the infirm after a long illness. Fish pot Baba made of small yellow flowers and corn flour is a traditional folk snack. Stewed croaker in casserole not only retains the nutrition of croaker, but also gives full play to the advantages of casserole cooking, making the fish fresh and delicious, which is most suitable for health preservation in winter.
Recommended recipe-Stewed yellow croaker in casserole
Ingredients: 650g of yellow croaker, 50g of pork (fat and thin), 50g of vegetable oil, 5g of coriander, 5g of salt, 25g of cooking wine, 2g of soy sauce10g, 2g of monosodium glutamate, 0g of onion10g, 5g of ginger and 5g of garlic (white skin).
Exercise:
1. Scrape the scales, gut and wash the yellow croaker for later use; Cut pig fat lean meat into filaments (5 cm long); Slice onion, shred ginger and slice garlic for later use; Put the gauze pot on the fire, add vegetable oil and heat it to 80%, then add the yellow croaker.
2. Stir-fry pork, onion, shredded ginger and shredded garlic, add cooking wine and soy sauce, pour in broth (750g), boil and skim off the foam; Stew with medium heat until the raw materials taste, and finally add monosodium glutamate and coriander segments.
Four points to pay attention to when eating seafood in winter: 1, try not to eat seafood raw. Be careful when eating unheated seafood such as "drunken crab", "raw sea urchin" and "sauce-fried seafood", and ensure the freshness and hygiene of fish when eating sashimi.
2. When eating seafood, pay attention to whether the seafood is clean and fresh, and whether it has been thoroughly heated and steamed. Bacteria in seafood have strong heat resistance and can only be killed when the temperature is above 80℃. In addition to bacteria brought by water, there may be parasitic eggs in seafood, as well as bacterial and viral pollution caused by processing. Stop eating immediately if there is an odor or you find it half cooked.
3. Seafood is generally cool and negative, and it is best to eat with condiments such as ginger and vinegar. Ginger is hot, and eating with seafood can neutralize coldness 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. Bring your own antidiarrheal and anti-inflammatory drugs such as berberine and norfloxacin before going out.
Four Points for Attention in Cooking Seafood at Home Seafood is the most likely food to cause enteritis and dysentery. This is mainly because all kinds of seafood may die after being salvaged from the sea and transported. Its own excrement will react chemically, produce toxins and breed a large number of dysentery bacilli. In addition, crabs, all kinds of shrimps, snails and shellfish are also dirty, and their excrement is often hidden in the depths of their shells, which is difficult to clean up. If the heating time is not enough during cooking, the bacteria can not be completely killed, and people can easily cause dysentery after eating a lot. Therefore, to prevent acute enteritis and dysentery caused by seafood, we must prevent the disease from entering the mouth. When cooking seafood at home, we must pay attention to the following points:
1, ask the origin and source of seafood before buying, and don't be greedy for petty gain.
2. Secondly, we should observe whether the seafood is fresh, and whether the color of the seafood itself is pure, and carefully smell whether there is any peculiar smell or foul smell.
3. It is also important to go home and clean seafood. When cleaning, it is best to soak seafood in a basin, add a little salt, let it spit out slowly, and excrete the dirty things in the body. Change the water several times until it is clear.
When processing seafood, you can't just cook it and take it out. Generally, it takes 20 minutes after boiling to completely kill bacteria.