As the temperature drops, diseases such as influenza begin to enter the high season, and middle-aged and elderly people are susceptible people. However, some middle-aged and elderly people do not do it properly, and excessive alcohol consumption can make flu symptoms more uncomfortable. Our advice: Avoid excessive alcohol consumption and eat three more seafood that are rich in nutrients needed by the immune system.
Sea oyster pan-fried
Main material:
- Sea oysters (oysters) 370 g
- 15g sweet potato powder
- Light soy sauce 12 g
- 2 g salt
- 40g chives
- 3 duck eggs
- 1g ground white pepper
- Cooking oil 47 g
- Water (for blanching sea oysters) to taste
Practical steps:
- Blanch the oysters in clean water, remove the fishy smell, pick them up, cut off the ligaments of the sea oysters, wash them and set aside.
- Add sweet potato powder to an appropriate amount of water, mix into a paste and set aside.
- Finely chop the chives and beat the duck eggs.
- Put the blanched sea oysters in a pot, add sweet potato paste, light soy sauce, salt, white pepper, minced chives, duck egg and mix well.
- Add an appropriate amount of cooking oil to a frying pan and heat until seventy percent hot.
- Pour the mixed oysters into a pan and fry slowly over medium-low heat.
- Turn over and continue frying, both sides evenly cooked.
The main ingredients for fried sea oysters are sea oysters (oysters) and duck eggs, which are rich in high-quality protein and trace elements such as zinc, selenium, etc., which help strengthen the immune system. Therefore, eating fried sea oysters can help boost immunity.
Stir-fried skin shrimp
Main material
- 500 g of Pipi shrimp
- Ground ginger to taste
- Minced garlic to taste
- Millet pepper to taste
- Shallots to taste
- Cooking wine to taste
- Salt to taste
- Old soy in moderation
- Light soy sauce to taste
- Sugar in moderation
- Chicken essence to taste
- Vegetable oil to taste
steps
- Remove the head and tail of the skin shrimp, cut along the line on the back of the shrimp, take out the shrimp, wash and drain the water for later use.
- Heat a pan with cold oil, add minced ginger, minced garlic, millet pepper and shallots and stir-fry until fragrant.
- Then add the skin shrimp and quickly stir-fry until discolored.
- Add cooking wine and stir-fry well.
- Add salt, dark soy sauce, light soy sauce, sugar, chicken essence and stir-fry evenly.
- Stir-fry until the surface of the skin shrimp is slightly browned, sprinkle with a small amount of green onions and come out of the pan.
A way to peel shrimp completely without hurting your hands
- Cut the back of the shrimp shell with scissors, but do not cut it.
- Gently pull the shrimp shell away with your fingers, while pulling out the shrimp meat forcefully, not too hard, so as not to break the shrimp meat.
- Pull off the shell and tail.
Oil-drizzled large tube squid
ingredient
- 1 large tube squid
- Sand ginger to taste
- Garlic to taste
- Shallots to taste
- Light soy sauce to taste
- Fuel consumption in moderation
- Vegetable oil to taste
method
- Gutte the large tube of squid, boil it in boiling water for 90 seconds, take it out and cool it in cool water, cut it into chunks and set aside.
- Finely chop the ginger, minced garlic and spring onions and set aside.
- Heat an appropriate amount of vegetable oil, when the oil smokes, pour it into a bowl, add chopped sand ginger, garlic and spring onions to stimulate the spice aroma, wait for the oil temperature to drop slightly, and then drain the oil for later use.
- Mix light soy sauce and oil consumption to make a sauce.
- Put the cut large tube of squid on a plate, drizzle with the seasoned sauce, then pour hot oil and drizzle well.
Oil-drizzled squid is a juicy seafood dish with a delicious taste. Big-tube squid is rich in protein and trace elements such as calcium, iron, zinc, etc., which help strengthen the immune system. Therefore, drenching large tube squid in cooking oil can help boost immunity.