#头条创作挑战赛#五一假期已经离我们越来越近, the fishing moratorium in the Yellow Sea and the Bohai Sea also starts on May Day and lasts until September 1, which means that there will be four months for fishermen to break the fishing season.
With the improvement of fishery breeding technology, many seafood on the market are artificially farmed, so even if it comes to the fishing season, everyone does not have to worry about not having fresh seafood to eat, and there are many offshore small boats of seafood to meet the supply.
Pipi shrimp and mackerel are the star seafood ingredients in spring, especially before May Day, when these two kinds of seafood are on the market in large quantities, but these two kinds of seafood are not cheap this season.
Although the skin shrimp is delicious, but the shell is more fleshy and less, and the purchase of oxygenated is still very empty shell is not fat, the key is that the price of the current skin shrimp is too high, in order to smack the taste of it is a bit meaningless.
Mackerel is now on the market in large quantities, but the spring mackerel is too large, and it is not very easy to preserve, now the family population is small, buy a big mackerel to eat a few meals, and the frozen mackerel umami will also be lost, so this period before May Day is not a large family population, if the cooking skills are superb enough, it is also a bit luxurious to spend 180 yuan to buy mackerel to eat.
May Day is approaching, it is recommended that everyone: eat less shrimp and mackerel, eat more 4 kinds, and the season is fat and beautiful with seeds.
1. Bamboo Spider
Although there are bamboo clams all year round, but this period before May Day is the breeding season of bamboo clams, so after cutting the razor clams, you will see that there are orange seeds in them, and the bamboo clams at this time taste sweet and delicious, and now there are many types of seafood, so the price of bamboo clams is also very cheap.
Recommended recipe: Bamboo clam leek dumplings
1. Remove the shell of the fresh bamboo clams and take the meat, open the bamboo clams with scissors, remove the internal organs and yarn, and add salt to wash off the mucus.
2. Pick and wash the leeks and cut them into fine pieces, chop the pork into filling, and cut the drained razor clams into small cubes.
3. Add cooking wine, salt and pepper to the chopped razor clams, grasp well, and set aside to marinate for a while.
4. Add salt, pepper, fish sauce, Yipin fresh soy sauce and oyster sauce to the pork filling and stir well, then add the chopped chives, pour in the fried peppercorn oil with peppercorns, and stir well.
5. Wrap the adjusted leek pork filling into the dumpling skin, wrap the marinated bamboo clam meat when sealing, boil it in a pot of boiling water for three times, and cook until the dumplings float up and then you can enjoy it out of the pot.
2. Large pen tube clams
Every spring is the fattest time for cephalopod small seafood, this season of the bac and the big tube clams are basically with seeds, especially the large tube clams are delicate and do not worry about cooking old, there are rice grain size seeds in it, and it tastes particularly fresh and fragrant.
Recommended recipe: Stewed vermicelli with spinach and long-stemmed spinach
1. After picking and washing the spinach, put it into a pot of boiling water, blanch it until the color is green and soft, then take it out and take it out to cool, the long-stem spinach that is too cool is dried and cut into segments, and the eyes and teeth are squeezed out of the large pen, and the cartilage and internal organs are removed and washed and replaced with a flower knife.
2. Add oil to the pot and fry the chives, ginger and garlic, add the spinach and stir-fry evenly, add a little thirteen spices and stir-fry until fragrant after cooking wine, and then add the soup to cover the spinach.
3. Put the soaked sweet potato vermicelli into the pot, and put it into the processed large tube after the vermicelli is soft.
4. Stew until the soup in the pot is thick, after the large tube is discolored and mature, add salt and pepper to taste, turn on high heat to collect the thick soup, and drop a few drops of sesame oil to enjoy it in the pot.
3. Braided fish
If you want to say that the cheap and pure wild marine fish before May Day, the pigtail fish must be regarded as one. This kind of fish doesn't look big, but the fish meat is garlic cloves, and it tastes tough with the umami of crabs, especially at this time, the braided fish have fish roe in their stomachs, and they taste fresh and fragrant.
Recommended recipe: Braised braided fish in sauce
1. Scrape off the scales of the fresh braided fish, remove the gills and internal organs, cut off the fins behind the back, take out the fish roe and clean it, and evenly change the flower knife on both sides of the fish body.
2. Add oil to the pot and fry chives, ginger, garlic and a clove of star anise, add a spoonful of soybean sauce to fry the sauce fragrance, cook cooking wine, rice vinegar and a fresh soy sauce and add soup, and then put the braided fish into the pot.
3. After the soup in the pot boils over high heat, turn to low heat, add a little sugar to enhance freshness, put the fish roe into the pot, stew until the fish is ripe and the soup is thick, add salt and pepper to taste, turn on the high heat to collect the thick soup and then you can enjoy it out of the pot.
4. Sun Moon
Before May Day, it is also the time when scallops are on the market in large quantities, and at this time, the shell of one side is crescent white, and the other side is brown, and it is the time when the sun and moon shells are plump.
This season is also the breeding period of the sun and moon shells, so the female has a yellow yellow, and the male has a white paste on it, which is sweet and delicious to eat.
Recommended recipe: Stir-fried sun and moon shellfish with eggs and shallots
1. Brush the sun and moon shells into the pot, add a few slices of ginger and a little salt to the pot, and cook until the sun and moon shells are opened, then turn off the heat and remove them.
2. Cook the rice, remove the shell and take the meat, remove the black offal part on it, beat the eggs, add cooking wine, salt and pepper and stir well, pick and wash the shallots and cut them into sections.
3. Put oil in the pot, pour in the egg liquid after the oil is hot, wait for the egg liquid to solidify on one side, and put the processed scallop meat into the pot.
4. After the scallop meat is put into the pot, turn over the egg mixture, sprinkle in the chopped shallots, and then break it with a spoon after setting.
Before and during May Day, it is a good time to enjoy the delicious seafood in season, the above 4 kinds of seafood are seasonally fatty and full of seeds, cheaper than Pipi shrimp and mackerel, and they are also very delicious.