Eat the whole attack strategy of seafood in health: 4 kinds of common wrong ways to eat of the seafood

Eat the whole attack strategy of seafood in health: 4 kinds of common wrong ways to eat of the seafood
Remember going to the island to spend holidays a few years ago, ask a local fisherman, when the best season eating the seafood every year. Their answer is very interesting: " the Chinese sorghum is red, the seafood is fat " . It is autumn that it is pointed that the Chinese sorghum is red, it is the best season eating the seafood in autumn, the seafood of this season is very plump, and the relative advantage of price, do you plan to buy some seafood and come back home to cook recently? Lina below introduces several often seafood culinary art methods of Taoist school to you, for your reference. The Korea S. type raw materials of young animal of ink fish cold and dressed with sauce: Ink fish son is 500 grams, 4 soup spoons of Korea S. type thick chilli sauce, 2 soup spoons of chilli powder, 2 soup spoons of soy sauce, 2 soup spoons of white sugar, a soup spoon of vinegar, 2 soup spoons of well done sesame, 20 grams of garlics, 20 grams of gingers, a soup spoon of cooking wine. Method: The ink fish son cleans up for subsequent use; Quench water into and son boil, roll, imprison fire, braise 2 minutes; Pull the ink fish son out, put into frozen water for 5 minutes; The garlic, ginger are minced, put Korea S. type thick chilli sauce, chilli powder, soy sauce, white sugar, vinegar, garlic, ginger, ripe sesame together, the ink fish son drains water to put into bowl, quenches the mixed condiment into the bowl, stir it evenly, can eat after refrigerating for an hour while putting the refrigerator. Homely braised prawn raw materials: 500 grams of prawns, appropriate amount of spring onions Jiang Mo, salt, white sugar, cooking wine, vinegar, oil. Method: Wash the prawn clean; Quench in the frying pan into the oil of bottom, put spring onions Jiang Mo to explode fragrantly; Quench the shrimp handled well into the pan and fry to be ruddy, press shrimp's head sequentially with the shovel during this time, make the shrimp sauce pushed abundantly out of; Then quench into the cooking wine, cover on the pot cover and braise for 30 seconds; Open the pot cover, quench into the salt, white sugar and several drops of vinegar and turn over and fry; Cover on the pot cover and braise for 3 minutes and can go out of the pan with the medium and small fire. The bean vermicelli of mashed garlic steams scallop raw materials: Scallop 6 pieces,bean vermicelli 1,5 a garlic,cooking wine, salt, last fish Zhi oil, appropriate amount of oils edible. Method: Clean scallop, salts scallop's meat down for a moment with a little cooking wine, salt, steeps the bean vermicelli at the same time, the garlic is minced; Pour a little oil in the pan, quench into the mashed garlic and fry perfume out to hold out after the oil is hot; Steep the soft bean vermicelli to put on the scallop, puts the meat of shellfish salted down, and then put the mashed garlic, steam fish's Zhi's oil and add a little water to mix thoroughly, drench on the scallop; Can eat to steam to put into boiled water pan for 6 minutes. Fragrant to fry diligent little right ocean fishes raw materials: 6 little ocean fishes, diligent right powder, Chinese prickly ash powder, salt, cooking wine, edible oil, spring onions section, right amount of ginger chips. Method: Salt the little ocean fishes down for a moment with a little salt first, then sprinkle powder of a layer of Chinese prickly ash, rub it evenly, and then sprinkle the diligent right powder to rub evenly; Put oil in the pan, put spring onions section, ginger slice to fry fragrantly, put the little ocean fishes when 80% are hot, quench into a little cooking wine, can go out of the pan to eat to fry to be golden yellow in the little ocean fishes two sides. It is chained that relevant: Must depend on how to deal with the ocean fishes before seafood ate before eating the seafood: Must clean before eating, removed the scale, gill and viscera, did not have oily part of dirt that scale's fish can shave going on the epidermis with the knife, because these positions often pollute the gathering ground of the composition in the ocean fishes. Shellfish: Before cooking, employed the fresh water to scrub the outer cover clean, and soaked and raised for 7- 8 hours in the fresh water, in this way, shellfish internal mud, sand, other dirty things will vomit, come out. Shrimp's crab: Wash and choose dirts such as the line of shrimp,etc., or steep the law with the salt, namely dry in air after soaking for several hours with the brine, soak and wash, cook with the fresh water before the food. Fresh jellyfish: Fresh jellyfishes moisture and large, the leather body is relatively thick, also contains the toxin, need to add the alum to pickle for 3 times with the salt, make the fresh jellyfish dehydrate for 3 times, could let the toxin arrange with water to the limit. Or wash, soak for 15 minutes with the vinegar, then the hot water is blanched(blanch in 100 �� boiling water for several minutes) . Dried food and nuts: Seafood's products produced some carcinogen easily while the ones that dry are processed, edible shrimps, dried small shrimp, fish had better boil for 15- 20 minutes and pull the cooking out to eat with water before doing, pour out the soup and does not drink. The seafood is the best to cook the high temperature of the law to heat: The bacteria are mostly very afraid of heating, crab, shellfish,etc. have a hard and shelly one, must heat completely, need, boil, steam edible generally ' Heating temperature 100 ��) at least . With the ginger, vinegar, garlic and food: The marine product is cold and cool, the ginger is hot, can be neutralized with marine product and food coldly, in case uncomfortable; Raw garlic, eat the intersection of vinegar and itself, have very kind the intersection of sterilization and function. It is made that crisp: After making the fish into the crisp fish, fishbone, fishbone become soft and delicious, eat together including bone and the meat, not only taste delicious, but also can offer many kinds of nutrient, especially calcium in the fishbone is that other food are not in power. The wrong way to eat of the seafood is grown and eaten: Give birth to and often contain bacterium and toxin in fresh marine products, it is apt to cause food poisoning to catch and eat, and contain more histidine in the ocean fishes, it is still extremely apt to cause allergic that eat raw. Bake smokedly: The smoked temperature that bakes can not often reach the requirement that the seafood sterilizes, and just killed the superficial bacterium, there may also be worm's ovums in the core. Rinse the food: In order to ask materials tenderly, the hot pot rinses and eats time extremely short, and in the half cooked marine product, the parasitic worm's ovum can't be killed, the probability eaten, infected is high. Pickle: Pickle with poor bittern, soy sauce, white spirit,etc. and Qiang make seafood, possess, kill function of bacterium in the seafood, even there are some worm's ovums that survive after pickling for 24 hours, makes the seafood of France to nearly equate with Sheng and eat like this, it is disadvantageous to health. Round-up report of this newspaper

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