There are many kinds of aquatic products, each aquatic product is cooked to the state and the time required is different, people are afraid of not cooked to eat diarrhea, overripe and lose umami, how to judge the doneness of all kinds of seafood?
1. Fish and meat
Undercooked fish may contain Vibrio vulnificus, commonly known as Vibrio vulnificus, which is at risk of sepsis, amputation and other risks if you accidentally encounter infection and do not seek medical attention immediately, especially those with chronic liver disease, cancer, diabetes and other impaired immunity, and are at high risk of marine Vibrio infection.
In addition to observing the doneness of fish by changing color, you can also use chopsticks to pinch the fish, and if it can be easily separated, or if the chopsticks can be easily inserted into the thickest part of the meat, it means that the fish is cooked.
2. Shelled aquatic shellfish
In order to pursue juicy taste and umami, many people take out the shell of the clam as soon as it is opened, and enjoy it when cooking, but in fact, there may still be Vibrio marine and E. coli bacteria in the shell of the freshly opened shellfish, and if it is not fully cooked, it may cause vomiting, diarrhea and other acute gastroenteritis.
The shellfish cooking solution is to throw the shellfish into boiling water for cooking, and after the shell is opened, the meat color is cream and can be eaten. In addition to identifying doneness by color, it can also be heated for more than 10 to 15 seconds after opening the shell to ensure that the sterilization is completed.
3. Oysters
Oysters are also a kind of shelled aquatic shellfish, the reason why it is proposed separately is because the habit of eating oysters is not uncommon, and the fresh and sweet taste of oysters is a delicacy that many people dream of~ However, oysters that can be eaten raw are not as long as they meet the standards of "freshly caught" and "fresh", and the oysters used for raw consumption will be soaked in sterilized seawater after harvesting, and disinfected with ultraviolet rays, until the number of bacteria is controlled within a certain standard, so that it can be safely eaten raw, so that eating can avoid vomiting and diarrhea.
As for how to distinguish if the oysters are cooked, the black lips of the oysters will roll inward after being heated, and the overall color will change from translucent to milky white, and the shape will change from soft to solid, so you can enjoy it with peace of mind~
4. Cephalopods
For example, squid, pumping, medium roll and other aquatic products belong to this category. Many people will worry about overcooking, affecting the taste, difficult to chew, and losing umami, and the control of doneness is quite a headache.
Before cephalopods want to cook, you can remove the film and internal organs on the surface, and then slice the meat and open the flower, soak it in boiling water, turn off the heat and blanch until cooked, and then remove the ice and keep the crispy taste, which is the most perfect way to eat cephalopods!
5. Shrimp
The meat quality and sweet taste of the fresh Q bomb make people want to stop eating it, and the various dishes made with it are often mouth-watering, so if you can grasp the secret of its perfect cookship, you will definitely be more handy in cooking~
If the shrimp is heated, the shrimp body will turn red, for example, the shrimp shell itself is a red shell, and the shrimp body can be judged to be edible when the shrimp body is shaped into a "C" shape. A safer way is to cook the shrimp for another 30 seconds to a minute when the whole tail is red, and you're done.
Seafood with perfect cookedness tastes good, and you don't have to be afraid of eating annoying marine vibrio and parasitic bacteria, you must learn these "seafood not cooked" step by step!