Matters needing attention in eating seafood in summer
1. Uncooked seafood contains bacteria.
The bacteria in seafood are mainly Vibrio parahaemolyticus, which has strong heat resistance and can only be killed 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. Generally speaking, boiling water takes 4-5 minutes to completely sterilize.
There are many toxins in dead shellfish.
The bacteria carrying capacity of shellfish itself is relatively high, and protein decomposes quickly. Once it dies, it will breed a large number of bacteria and produce toxins, and the unsaturated fatty acids contained in it are also prone to oxidative rancidity. Stale shellfish will also produce more amines and free radicals, which will pose a threat to human health and health food. People with allergies should pay special attention, because sometimes allergic reactions are not caused by seafood itself, but by substances in the decomposition process of seafood, such as protein and protein.
3, seafood beer with gout.
It is best not to drink beer when eating seafood. Seafood such as shrimps and crabs will form uric acid after metabolism, and excessive uric acid will cause gout, kidney calculi and other diseases. If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in the body.
Eating seafood and fruit together will cause abdominal pain.
Seafood such as fish, shrimp and crab are foods rich in nutrients such as protein and calcium. Fruit contains more tannic acid. If you eat fruit immediately after eating seafood, it will not only affect the human body's absorption of protein, but also the calcium in seafood will combine with tannic acid in fruit to form insoluble calcium, which will have a * * * effect on the gastrointestinal tract and even cause abdominal pain, nausea, vomiting and other symptoms. It is best to eat at intervals of more than 2 hours.
Seafood recommendation
1, river crab
In the middle and late April, there were crabs with flower cover and red clip in the sea, which were produced in local waters. The flower cover is small but the meat is sweet, and the paste is full of fat yellow; The red clip is big, especially the two big red clips are simply signs. After mid-May, female crabs will mainly eat male crabs when throwing eggs. There are also swimming crabs in Qinhuangdao, but most of them are shipped from the south, so the locals basically only eat flower lids and red clips.
The most common way to eat crab with flower cover is cooking, but I recommend the most distinctive way to eat crab with flower cover in Dalian. After cleaning the live crab, marinate it with sea salt, pepper, aniseed, onion, ginger, garlic, monosodium glutamate, coriander powder and a little dried red pepper. If you don't like the fishy smell, you can put less cooking wine and put it in the refrigerator for a day and a night.
2, crayfish
Summer is the season when crayfish are concentrated and listed in large quantities. Crayfish is nutritious, soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness. Crayfish is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.
When you cook crayfish at home, you must cook it thoroughly at high temperature. You can judge whether it is cooked by observing whether the color of the cross section of shrimp is consistent. It is suggested that the lobster must be fed with clear water for about 24 hours before cooking, so that the metabolites in the body can be spit out.
3. Shrimp
Shrimp is sweet, salty and warm in nature, and has the effects of appetizing, resolving phlegm, invigorating qi and strengthening yang, invigorating qi and promoting lactation, and has certain curative effects on impotence due to kidney deficiency, soreness of waist and knees, pain of bones and muscles, stroke and hemiplegia.
To judge a good shrimp, the shell must be as transparent as glass, the meat must be elastic, the head and body are inseparable, and the membrane is complete. The body feels fresh and not sticky. Once the shrimp shell changes color, there is leucorrhea at the link, the head, chest and feet are black, and the head and body are separated, indicating that it is not fresh, and of course it is not suitable for purchase. Wash the shrimp first, then pick out the sausage, and finally shell it, so that the delicacy of the shrimp will not be lost.
4. scallops
July and August are the season for scallop production. Scallop is a very popular shellfish food in both eastern and western recipes. Traditional Chinese medicine believes that scallop is sweet and salty, slightly warm, and has the effects of nourishing yin and blood, tonifying kidney and harmonizing middle energizer, and is mainly used for quenching thirst, frequent urination and loss of appetite caused by kidney deficiency. Nutritionists believe that scallop is rich in nutrients such as protein, carbohydrate, riboflavin, calcium, phosphorus and iron, and the protein content is as high as 6 1.8%, which is three times that of chicken, beef and fresh prawn.
In summer, scallops are all chilled with ice cubes. If you don't eat at home, you'd better put it in the refrigerator and never wash it. They will die as soon as they touch fresh water. Steamed scallop with garlic vermicelli is a classic seafood steamed dish in Cantonese cuisine, which is simple and delicious and deeply loved by everyone.
5.clam
I often buy clams in little seafood in summer. Clam meat can nourish yin and improve eyesight, nourish yin and moisten dryness, which is very suitable for eating in summer! Meretrix meretrix has the characteristics of high protein and low fat, which helps to inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol.
Shellfish such as clams are very delicious, so don't add monosodium glutamate when cooking. Clams themselves are salty, so don't add salt when frying. Shellfish should be treated by spitting sand. First, stir-fry the clams quickly with high fire, so that the clam meat can be easily separated from the shell. Shellfish such as clams are cold, and those with deficiency of spleen and stomach should not eat more.
6. Portuguese fish
Summer is also the season to eat Portunus. Portunus is tender and white in meat, full and delicious in cream, rich in protein, fat and various minerals. It is a good choice for health and nourishing.
It is understood that eating swimming crabs in Zhoushan is very light, usually steamed through water, and onions, ginger and garlic are kept. Steamed for more than ten minutes, you don't need any dipping sauce, just eat it. Zhoushan people pay attention to freshness when they eat seafood, but it is wasted when they dip in it. But for some people who don't eat seafood often, they may feel fishy, so you can consider a more conventional steaming method.
7. Pipi shrimp
The best month to eat Pipi shrimp is April-June every year, when its meat quality is the most full. Generally speaking, females are not as big as males, and another way to distinguish males from females is that, under normal circumstances, females will have a white "king" on their necks, and males will have a thin claw under their big claws.
Steaming is the most convenient way for Pipi shrimp, and steaming can also retain the original delicious taste of Pipi shrimp to the maximum extent. Pippi shrimp with salt and pepper, cleaning Pippi shrimp and controlling moisture; Wash green pepper and red pepper and cut into pieces for later use; Heat the oil in the pan, fry the shrimps in the pan for 3-5 minutes after the oil is heated, and take out and drain the oil after frying until the skin is crisp; Leave the bottom oil in the pot, add the green pepper and stir-fry until fragrant; Pour in the fried Pipi shrimp and stir fry; Sprinkle some salt and pepper and mix well.
8. Conch shell
Conch is produced in China's coastal shallow sea bottom, mostly in Shandong, Liaoning and Hebei, and the production period is May-August. Snail meat is plump, delicate and delicious, and it is known as the "pearl in the plate". Rich in protein eggs, vitamins, essential amino acids and trace elements, it is a typical natural animal food with high protein, low fat and high calcium.
Snails, big or small, are only safe when cooked fresh. The big snail has to dig out the meat before cooking, and the small snail cooks the shell together. The snail can be scalded with boiling water first, and then the lid is removed, and then the meat is hooked out, the intestinal mud is removed, and the mucosa on the tongue and feet is scraped off; Slice the meat, soak it in warm water for about five minutes, then rinse it with water and cook it.
9, if * * * if * * sole fish
Also known as jade bald, tongue-sole and so on. The summer flood season is from May to July, and the autumn flood season is 10- 12. In August of the lunar calendar, if the number of Kun fish is the largest, it tastes delicious and cheap, and it is fresh, fat but not greasy. According to folklore, Ruo Kun fish is a marriage of Rana Kun and Qixing fish. Because of the hasty engagement, I was slapped by the snapper, my mouth was crooked, and my eyes were hit aside, so if the snapper became what it is today.
taboo
1. There are many toxins in dead shellfish.
The bacteria carrying capacity of shellfish itself is relatively high, and protein decomposes quickly. Once it dies, it will breed a large number of bacteria and produce toxins, and the unsaturated fatty acids contained in it are also prone to oxidative rancidity. Stale shellfish will also produce more amines and free radicals, which pose a threat to human health. After buying live shellfish, you can't keep them at home for too long. Cook them as soon as possible. People with allergies should pay special attention, because sometimes allergic reactions are not caused by seafood itself, but by substances in the process of protein decomposition of seafood.
Eating seafood with beer can cause gout.
It is best not to drink beer when eating seafood. Seafood such as shrimps and crabs will form uric acid after metabolism, and excessive uric acid will cause gout, kidney calculi and other diseases. If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in the body. Therefore, when eating a lot of seafood, don't drink beer, otherwise it will have a negative impact on your health.
As the weather gets hotter and hotter, people who like seafood can feast their eyes. Eating seafood pursues its deliciousness and smoothness. Faced with all kinds of seafood and cooking methods on the market, you must be careful when tasting. If you don't pay attention to the details, you will only suffer in the end! The poster editor now brings you eight things to pay special attention to when eating seafood. Don't miss it.
3. Uncooked seafood contains bacteria.
The bacteria in seafood are mainly Vibrio parahaemolyticus, which has strong heat resistance and can only be killed 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. Generally speaking, boiling water takes 4-5 minutes to completely sterilize. Therefore, we must be careful when eating unheated seafood such as "drunken crab", "raw sea urchin" and "sauce-fried seafood", and we must ensure the freshness and hygiene of fish when eating sashimi.
Eating seafood and fruit together will cause abdominal pain.
Seafood such as fish, shrimp and crab are rich in nutrients such as protein and calcium. Fruit contains more tannic acid. If you eat fruit immediately after eating seafood, it will not only affect the human body's absorption of protein, but also the calcium in seafood will combine with tannic acid in fruit to form insoluble calcium, which will have a * * * effect on the gastrointestinal tract and even cause abdominal pain, nausea, vomiting and other symptoms. It is best to eat at intervals of more than 2 hours.
5. seafood vitamin c will be poisoned when eaten together.
All kinds of seafood, such as shrimp, crab, clam and oyster, contain the chemical element arsenic. Generally, the content is very small, but the increasingly serious environmental pollution may make the arsenic content in these animals reach a high level.
The valence state of arsenic contained in shrimp is pentavalent. Under normal circumstances, pentavalent arsenic is harmless to human body. Theoretically, if a large dose of vitamin C*** ingests vitamin C *** and pentavalent arsenic more than 500mg at a time, it will be converted into toxic trivalent arsenic * * *, which is what we often call "arsenic". When trivalent arsenic reaches a certain dose, it can cause human poisoning.
According to professionals, only when you eat 50 medium-sized apples or 30 pears or 10 oranges or eat more than 3 kilograms of green leafy vegetables at a time will you take in a large dose of vitamin C.
If you go through the heating cooking process, the vitamin C in food will be greatly reduced. Therefore, it is not dangerous to eat fruits or vegetables while eating seafood, as long as it does not exceed the above amount. Metal elements are easy to deposit on the head of seafood. Try not to eat shrimp heads and fish heads.
6. Drinking tea after eating seafood leads to stones.
The reason why you should not drink tea after eating seafood is similar to the reason why you should not eat fruit. Because tea also contains tannic acid, it can also form insoluble calcium with calcium in seafood. Eating seafood before or after eating seafood will increase the chance of combining calcium with tannic acid. So it is best not to drink tea when eating seafood. Similarly, an interval of more than 2 hours is also the best.
7. Don't eat chilled shrimp for nothing.
Any seafood can only be made into steamed and cooked dishes in a highly fresh state. Aquatic seafood, unlike meat, contains many low-temperature resistant bacteria, and protein decomposes very quickly. If it is kept in the refrigerator for a long time, the bacterial content of shrimp will increase, and protein will be partially denatured, producing amine substances, which will not reach the taste, flavor and safety of live shrimp in any case, and it is certainly not suitable for boiling. But chilled shrimps can be fried or fried at high temperature, and they can also be delicious.