In the world, only food and love can not be disappointed. I once saw a joke: when encountering a new species, the first reaction of Europeans is what it is, and the first reaction of Chinese is whether it can be eaten, whether it is good or not. It can be seen that Chinese persistent pursuit of food has been deeply rooted in the hearts of the people. It is the continuous exploration of food that has achieved the unique status of Chinese cuisine. So the following kinds of seafood, as a foodie, do you know?
penholder
1. Pen holder. The pen holder is also known as the dog claw snail, sea chicken foot, thumb-sized, strange-looking, divided into head and handle, the head is like a two-handed palm, so it is also called a bergamot, the handle is long and stalk-like, which is the main edible part. Clusters of beacons grow in groups of seaside stone crevices, which are natural shellfish that cannot be cultivated artificially, and are mostly distributed in Xiapu and Lianjiang areas of Fujian Province. It is rich in a variety of amino acids, can be fried, steamed, like melon seeds first bumped and then peeled meat, taste like crab meat, sweet and smooth, eat tough, very top.
Clay shoot jelly
Second, the soil shoot jelly. Earth shoots, scientific name cognate cyst star worm, is a soft sea worm that grows along the beach, with a body shape like an earthworm, about 6 cm long, thin and solid body walls, because it breaks out of the soil like a bamboo shoot, and gets the elegant name of the earth shoot. Soil shoots are rich in protein, amino acids, boiling without adding any condiments, reacting with water, producing gum, cooling for 4-5 hours that is, naturally frozen, sweet and crisp and chewy taste, is a seasonal dish in winter and spring in southern Fujian.
sea urchin
3. Sea urchins. Sea urchin, an ancient marine echinoderm, with a spherical body and a body covered with thorns, is figuratively known as the "cactus ball" in the ocean. The edible part of the sea urchin is its reproductive glands, rich in amino acids and glutamic acid, also called sea urchin yellow, the taste is delicate, umami, can be eaten raw, can also be cooked, is the best seafood delicious.
Sea garlic
4. Sand garlic. Sand garlic, scientific name star insect-like anemone, inhabits the mudflat gravel, the body is blue-yellow, the shape is like garlic head, soft and slippery, a "short and thick" appearance. Sand garlic is difficult to cook, usually simmered, do not put salt, delicious than chicken and duck, is a good product for the four seasons.