People who know how to eat know that eating seafood has to follow the season. Qingdao's autumn is an excellent time to eat seafood. Crab fat, oyster nutrition, fresh oysters ... ... Xiao Bian today to introduce the most suitable for the fall of Qingdao, 10 kinds of seafood, missed the seafood season, do not blame me Oh! 1. Crab In the season of eating crabs, as the saying goes, nine females and ten males mean the best female in the lunar calendar in September, and it is the most beautiful to eat male crabs in the lunar calendar in October. Autumn is the season for eating crabs. The taste is extremely delicious. It is rich in protein and trace elements, supplements bones, and nourishes the body. However, the crab is cold and cold, although it is delicious, it can not eat, or change treasure. At the same time, when you eat, you must match with ginger vinegar or warm yellow wine to quench the cold. Cooking steamed crabs is preferred because steaming can be done at a higher temperature and cooked faster, cooking time can be shortened, fresh crabs taste can be maintained, food tastes delicious, and nutrients are sufficient; at the same time, crabs can be killed. The parasites in the body can also reduce the chance of muscle contamination such as the gastrointestinal contents of the crabs and ensure that the meat is clean and delicious. 2, Wen Hao Commonly known as car snails, flower pods, yellow peony, sea bream, royal oysters are tender, delicious and nutritious. They are the top grade crickets and are known as "the best in the world." They also have a high medicinal value for diet. The soft part contains a large amount of amino acids, proteins and abundant vitamins, especially high histidine and arginine content. Appropriate to eat some shellfish in the fall season, there are Ziyin Runzao, diuretic eliminate edema and other effects oh. Wen Hao can cook, fry, salad, make stuffing taste is also good, in addition to fresh food, can be made canned, dried and so on. It should be noted that buying a flower bud needs to be soaked in salt water to let it spit out, and the soaking time should be better than one hour. 3, oysters Everyone says that September, October and November of each year are the best time to eat crickets. Oysters, also known as oysters, are known as “milk in the sea†and are rich in protein and the lack of zinc in the human body. The great value of zinc is reflected in its importance as a mineral in the male reproductive system. Eating oysters can prevent dry skin, promote skin metabolism, and decompose melanin. It is a rare beauty product. There are many ways to eat oysters. Fresh oyster meat usually has steamed, freshly fried, freshly cooked, scrambled eggs, fried pancakes, fresh skewered meat and soup. With proper seasoning and steaming, it can maintain its original flavor; if it is soft-fried, it can be marinated by adding a little yellow wine and marinating, and then paste the boiled pork meat on the top and fry until golden brown with soy sauce and vinegar. Food; eat hot pot, bamboo skewers can be used to string oysters, put into the boiling soup for about a minute to remove it and eaten; if served with meat, ginger, silk soup, boiled soup like milk, delicious. 4, scallop In the autumn dining table, scallops are extremely popular ingredients among seafood. The scallop, also known as the sea fan, is delicious and nutritious. Its dried shell muscles are dried scallops. It is included in one of the eight treasures. Its delicious flesh and nourishing power make the shell beautiful. Decorations are collected. The scallops are steamed and boiled, and there are often dishes such as "fans steamed with garlic and scallops" and "steamed scallops with garlic, garlic and garlic," and there are also practices for burning oysters with sauce. In fact, cooking scallops focuses on the fire, but it will be distorted when it is overheated. Of course, livelihood is more important. 5, carp In November, it was the period of mandarin fish beauty. At this time, the eel produced was rich in flesh and nutritious. It also had the dual effects of moistening and nourishing the stomach. It was the first choice for autumn nourishing. Carp is sweet and flat, it can fill the liver and kidney, spleen and stomach, phlegm and cough. It is very good for people with weak spleen and stomach and poor digestion. It began to fat after autumn, and in the late autumn and early winter, the body accumulated the most abundant nutrients. Salmon meat is garlic-shaped and is best steamed. The squid generally uses the low-temperature preservation method. If it cannot be eaten once, the viscera can be removed, cleaned, dried, and wrapped in plastic wrap, and stored in the refrigerator. Such as cold, you need to eat within 1,2 days, such as freezing can be long-term preservation, but the taste is not as good as fresh. 6, salmon In October, the eel's meat is tender and delicious. It contains 22% protein, no bones, and the fish is mellow and not greasy. The ancients believed that fresh squid had a taste better than squid, and there was delicious squid, but it was not as much thorny as squid, and the price was not as expensive as squid. The method of cooking squid is also varied. It can be steamed, braised, marinated, or fried, unlike squid, which is only suitable for steaming. 7, with fish The octopus in October is the most fat and beautiful. The octopus at this time prepares for the winter and the body accumulates fat, so the meat is thick and oily and tastes particularly good. Eating octopus often has the effect of nourishing the liver and moisturizing the skin. Although the fat content of octopus is higher than that of normal fish, it is mostly unsaturated fatty acids that have the effect of lowering cholesterol. After buying fish, it is best to use steamed or roasted methods to retain the most nutrition and avoid frying. The fry should be fried and eaten. Spray some wine before the pan to taste better. When you take the fish, you first remove the thorns on both sides, leaving only the big thorns that are attached to the spine in the middle. 8, sea cucumber In the fall of October, the time of entering the sea cucumbers is high. The sea cucumber is soft, tender and nutritious. It is a typical high-protein, low-fat food. It has a good taste and elegant taste. It is a famous and famous food. It is one of seafood's “Bazhen†and it shares the same reputation as bird's nest, abalone and shark fin. The elegance often plays the role of a "press axis." The most important thing for sea cucumbers is to eat its nutrients. In fact, eating fresh sea cucumbers does provide the greatest preservation of nutrients, but this method is not admired because raw sea cucumbers are not hygienic. Fresh sea cucumbers may carry bacteria and even viruses. From a nutritional point of view, boiled, simmered, and cold-cooked cooking methods can best ensure that the nutrients contained in the sea cucumber are not easily lost, but they are also delicious and can nourish their health. 9. Conch Conch has always been a fairy tale that gives people fantasy. In the autumn harvest season today, the small conch has grown into a conch shell and has become a delicacy on the table. The tenderness of autumn, bite, and the burst of juice, is also the expression of the taste of the sea in this special season. To prevent germs and parasitic infections, be sure to cook thoroughly when eating snails, and cook them for more than 10 minutes before eating. Conch neurons secrete substances that cause food poisoning. The food poisoning incubation period caused by conch is short (1 to 2 hours). The symptoms are nausea, vomiting and dizziness. Therefore, the conch head should be removed during the cooking process. 10. Big tiger shrimp Shrimp can be large tiger shrimp, commonly known as ghost shrimp, grass shrimp, flower shrimp, bamboo shrimp, tiger shrimp, beef-shaped shrimp. In China, there are two spawning seasons from February to April and from August to November each year. The giant tiger shrimp that is in the spawning period is the most fertile. It is famous for its large size, strong and tender meat, crisp taste, sweet taste, and a touch of salty sea water. After being cooked, the body looks bright and red, and it is lovable. It is considered to be a good omen for longevity. Therefore, every person on a birthday or a festive occasion, the shrimp on the festival will be a delicacy on the banquet. The giant tiger prawn, in the extremely hot iron kiln, cooked the prawns in the shortest period of time. Together with the fragrant milk and garlic of butter, the prawn flavoured with a mouthful. A long time does not disperse. The sweet-smelling lobster meat with the fragrant mango and the milk-scented salad dressing are definitely a good match.
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The 10 best seafood to eat in autumn
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