New Year's home to honor parents, how can there be no seafood on the table? But when you get to the market, it is difficult to make a mistake, what kind of umami little secret is hidden in the shell of this seafood? Give you a trick, any problem can be solved!
Bamboo clams
touch:
A crystalline "little cute", like a very warm Hetian jade, in the face of such a delicate, it is of course more gentle to identify it, want to know its life and death, stretch out a small hand to touch it. When picking clams, touch the exposed flesh, if you quickly retract it is alive, otherwise it is dead. In addition, buying clams to pick the kind of "sau" is the meaning of "dry", because the clams of "sau" taste much more delicious than the clams that have eaten water. In addition, it is also necessary to carefully observe the shell of the clam, the clam must choose the golden yellow shell, if it is dark black, it cannot be wanted, because the shell of the golden shell is thin and the flesh is thick; the dark black shell is thick and the flesh is less. The kind of bright surface, light color, clear pattern is often a good product.
Sunbathing "household registration": knife clam VS clam king
There are two most common types of clams in the market: knife clams and clam kings. Those who are small and look like knives are called knife clams; those who are large and look like bamboo are bamboo clams, also known as clams. Compared with the knife clam, the clam king has thicker flesh and is more enjoyable to eat.
Bibi Taste: A lot of flavors
Clams have sand, after buying home, you must first soak in water, sprinkle with salt, after 2 hours, the sand will be spit out. There are many methods of clams, which can be cooked according to their different tastes, such as boiled clams in water, fried clams with leeks, winter melon clam soup, fried clams in green onion oil, etc. If you handle it cleanly, dip some spices to eat raw, and the taste is also very beautiful.
conch
Pick conchs that don't smell
touch:
When selecting the conch, you will find that a piece of meat pressed by black pressure is pressed against the mouth of the shell, at this time, the piece of meat on the bare outside of the conch can be gently pulled open, and it automatically retracts back to be alive, if it is not obvious, it can also touch its outstretched whiskers, and if it is retracted, it is alive. Similarly, for conchs that don't move, sniff it with your nose, and if there is no odor, it is just dead and still fresh.
Sunbathing "household registration":
Look at the conchs on display, large, small, black, yellow, in fact, there are many types of conchs, but the market usually divides them into conchs and horn snails. The conch is large and thick, grayish yellow or brown, the shell surface is rough, with neatly arranged and flat spiral ribs and thin grooves, the shell mouth is wide, the inner surface of the shell is smooth red or grayish yellow; the horn snail is small, the shell mouth is narrow, the shell is dark yellow, and the meat slice is small and thin.
Bibi Taste: Stir-fried in sauce
Conchs are fat all year round, and have big advantages, small and small benefits. The meat of the sea snail is thick and tastes wonderful after frying, while the horn snail meat is less and slightly bitter, so the sauce will taste good. Properly cooked, the sea snails are as delicious as the conchs and corks.
clam
Dead clams sink
see:
The seafood of the seafood market is divided into two categories, one is freshly fished and dried there, and the other is placed in the pool. The clams that are placed together are generally alive, and if they open their mouths, most of them are already dead. And farmed in the water, you need to open the mouth, the mouth is not big, exposing a little slit, sometimes will expose small tentacles, with a touch of the hand, it will indent in, but also spit bubbles, this is alive. But the clams are closed at any time, this kind of clams, dead will generally suck a lot of sand, if you pick up dead, it must be dead.
Sunbathing "household registration": green clams, white clams, flower clams, hair clams
They are all about the same size, they are all two covers, a whole row, are they all clams? Take a closer look, oh, white, blue, yellow, gray, what is the mystery of this colorful? It turned out that this was their "household registration" certificate. There are two main kinds of clams, one is a rough surface, there are many twill lines, reddish brown, and small hairy, called hair clams, the rest of the smooth according to the color: white clams, green clams, back has a lot of patterns, called clams, blue, yellow and white called clams, remember the color, easy to choose no problem.
Bibi Taste: Each has its own advantages
Different colors of clams can be eaten in different ways. Flower clams are suitable for boiling to eat, must be boiled in cold water, cooked until the clams slowly open their mouths, umami, if you still do not open your mouth after cooking, do not force open, this is generally dead, not suitable for eating; clam meat is relatively small, the taste is very fresh, suitable for soup; clams are suitable for spicy stir-frying, put onions ginger garlic, full of flavor; white clams can be fried, you can also make soup, but you need to pay attention to, white clams have more sand, to soak in water for a long time to spit sand; the meat of the clams is bright red, the best way to eat is to add mustard spicy raw food. Of course, no matter how you do it, fresh clams are the best.
Pick good oysters by smell
sniff:
Smelly and hard big stone, use it to describe oysters can not be exaggerated at all, how to look like a living fossil, "hard plucking", no signs of life, how can this distinguish between good and bad? Master Tang said, buy oysters, you have to smell it well. If you don't look closely, the oyster is a "stone", potholed, mottled, the lid is covered very tightly, no matter how you look, you don't know whether it is dead or alive, but the eyes are not working, we use our noses. Pick up the oysters and smell them carefully, if there is no fishy smell, 80% of the oysters are still alive, even if they are dead, because there is no fishy smell, the proof is still very fresh, you can buy with confidence. In addition, oysters are usually two-sided, and the bulging side is the part we want to eat, and the fuller this part, the fatter the oyster meat is generally.
Sunbathing "household registration": "Cattle" oysters have no borders
Check the oyster household registration, this is not difficult, France said, oysters are ours, you see belon oysters are famous in the world; Japan said, no, on eating oysters, we have a long history in Japan, the American Kumamoto oysters are introduced from our country; Australia is not dry, oysters, of course, belong to our country, you see that there are countless varieties; to China, the types of oysters can also be rich and abnormal. So the oyster said, we are cattle, we have no borders. But really want to run the market to buy oysters, most of the oysters are still domestic, Master Tang suggested, at this time do not think that the big is good, this is usually provided to the hotel to raise the price, pick oysters or depend on whether the bulging part is full.
Bibi taste: Oysters or "raw" is good
There are many ways to eat oysters, but the most common is to eat oysters "raw". After opening the lid, sucking a little seawater into the stomach with the oyster lid is indescribably delicious, and if you are afraid of fishy, you can also add some lemon juice, or mustard, tomato sauce, garlic, chili sauce, etc., which depends entirely on personal taste. If you want to eat delicious oysters, of course, you also have to pick the right time to eat oysters, summer is the thinnest time in the country, not suitable for eating, but due to the large variety, the "oyster season" restriction obviously has little effect. Master Tang told us the secret of choosing oysters: spring oysters (best in January and June), when the oysters are silky and sweet, and the taste is endlessly changing. The winter selection of European oysters (best in September and February), especially the emperor of oysters——— French copper oysters with metallic fragrances are highly respected.
Author - Rising Sun
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