Gooseneck barnacles
Gooseneck barnacles are a crazy delicacy for Spanish and other Europeans, and are a top seafood ingredient known as "ham in the ocean".
This is a shellfish that grows in the crevices of the seaside stones, generally many of them grow together, do not move for many years, and grow on microorganisms in the water. Because it is so delicious and the amount of picking is large, there are now fewer quantities.
In the islands around Lianjiang County, Fujian Province, China, the locals have a special practice, and the gooseneck barnacles made are very delicious, and the locals also call it a pen holder.
The gooseneck barnacles taste fresh and sweet, but you should not be afraid of trouble when eating, because the tube of the gooseneck barnacles is about three or four inches long when it is fresh, but after cooking, it shrinks into a small point, and it takes a little effort to peel it up.
Gooseneck barnacles can be eaten with spices and then quickly steamed over high heat; when eating, the rough pipe behind the claw-shaped shell is pulled out and the exposed meat is eaten like a field snail.
Gooseneck barnacles can also be eaten fresh in water soup, the method is very simple, put some ginger buds, salt, boil the water, and then put in the barnacles to boil. Its taste is delicious and delicious, no need to put MSG, sprinkle some green onions is enough.
Horseshoe crab (hòu)
Horseshoe crab (hòu), also known as horseshoe crab, also known as three-spined horseshoe crab, two in-laws, sea monster, horseshoe crab, Chinese horseshoe crab, king crab, June crab, climb on the stove, husband and wife fish, Mandarin duck fish, Oriental horseshoe crab and so on. But the word horseshoe crab, most people who have not eaten it can not read it, and most people who have eaten it cannot write.
In some countries in the world and some coastal areas of the country, there are habits of eating horseshoe crab, and the cooking method of horseshoe crab is also different, there are grilled, soup, the crab meat is taken out with other ingredients, such as sea crab festival melon meat slice soup, sea bream steamed vermicelli, horseshoe carp, etc., are made of horseshoe crab, delicious and delicious.
The blood of the horseshoe crab is very nutritious, it is blue, rich in protein, and the boiled blood is white, and when it is killed, the blood is poured into the container.
Brush the horseshoe crab clean, turn it over, and use a knife to cut out the feet and mouth together, taking care not to cut into the intestines, which have a heavy fishy smell and feces.
Then take the intestines out and throw them away (the intestines are easy to find, black, easy to distinguish), cut the tail out, and throw them away, because there is no meat, and cooking is also in the way.
Then the sponge soft body on the second limb was also cut and thrown away (that is, the limb with the tail, not to eat, it was not good taste), and the large knife was directly cut into pieces, and the females cut some large pieces when they had eggs, to prevent the eggs from falling when they were boiled.
It is worth mentioning that due to the delicious taste of the horseshoe crab, people have been caught in large numbers, and now the Chinese horseshoe crab is difficult to find and has become an endangered species.
Rock garlic
Rock garlic is a small anemone that grows on the rock, which is a kind of seafood that is better than sea cucumber, and is known as sea gold.
There are also a variety of ways to eat rock garlic, the best is to eat with pickles, sour pickles, as long as they are mixed with rock garlic, the acidity will be dissipated with the steam, and all that enters the mouth is delicious and sweet, and the aftertaste is endless.
In addition, rock garlic fried rice cake is also a specialty of Wenling area.
▲ Rock garlic fried rice cake, a paste, but very umami.
Stir-fry rock garlic
1: First, dice the garlic and ginger and set aside. Cut the garlic and pepper into sections and set aside.
2: Wash the garlic and set aside.
3: Bring the water in the pot to a boil, and remove the fishy smell of the rock garlic over the water.
4: Then, put an appropriate amount of rapeseed oil and one-third of the salad oil in the pot.
5. Heat the oil evenly.
6: After the oil is boiled, add the diced garlic, diced ginger and sliced garlic and sauté.
7: Sauté diced ginger and garlic until fragrant.
8: Pour the rock garlic that has been soaked in water into the pan that stir-frys the aroma.
9: Sauté over medium heat until the soup is golden brown, add a little boiling water and old wine and continue sautéing.
10: Wait until the water in the pot is put away, add the pepper, sauté over medium heat until the cooked soup is flavored and then come out of the pot.
11. Done.
Sand garlic
Rock garlic and sand garlic are both sea anemones, rock garlic is fixed on the reef, so it is called rock garlic, and so on, sand garlic of course grows in gravel.
The scientific name of sand garlic is star worm-shaped anemone, which is blue-yellow in color, and the outer image is garlic head, which absorbs nutrients from it by swallowing sediment, so the whole body is full of sediment.
It was inseparable from the seawater, and within a few minutes of leaving the water, it collapsed like a pile of mud, and as soon as it was put into the water, it squirmed in the shape of a barrel.
When it was in the water, it was the size of a duck egg, and when it was made into a crispy sand and garlic soup, it was the concentrated essence, and the size was reduced to half of the spring roll.
Sand garlic is difficult to cook, so it is advisable to simmer it. After repeated washing with water, the whole place is put into the sand pot, adding rice wine, ginger slices, garlic, etc., simmering slowly, delicious like chicken, duck gizzard, unique flavor.
starfish
Starfish and sea cucumbers, sea urchins belong to the same echinoderm, this kind of seafood is usually not common, in the eyes of most chefs, starfish is a kind of dry goods, Chinese herbal medicine, but in fact, the use of good, the same can cook a mouth-watering delicacy.
Dried starfish are generally used to make soups, which is simpler to make it, just soak it, wash it, and stew it with other ingredients. Soups made from dried starfish have a good cough and asthma relief effect and can be used as an adjunct to the treatment of human tracheitis.
But perhaps many chefs do not know that starfish can be eaten fresh, and the dried goods we usually buy have been taken away from the starfish seeds.
Starfish have less meat, so fresh food is usually eaten from female starfish eggs, that is, starfish seeds. Although starfish seeds are not remarkable, they taste as good as South Australian sea urchins.
Cut off the five wrists of the steamed starfish, revealing the dark brown-green starfish seeds inside and revealing a faint seafood flavor; then cut off from both sides of its back, the plump starfish seeds are "in full view".
Pick a small bite to the mouth, fresh and sweet and soft with a solid texture, let people sigh that there is such a umami taste in the world, and then dip a little prepared ice cold mustard juice, it is even more delicious.
Red stingray
Red stingray is a kind of edible fish and ornamental fish, and is also a common fish in the coastal area, some places called yellow ray, yellow bream, foreign fish, laoban fish, and Zhoushan coastal fishermen call it yellow flower.
Red stingray can be eaten fresh or processed into dried products, its liver is rich in nutrients, can be used in medicine, but its tail is poisonous, after being stabbed will cause severe pain.
The red stingray has a strong fishy taste, coarse flesh, and good meat taste; its skin is thick, bloodless and shiny, rich in gum, and cooked into a "big grilled fish skin" after water hair, the taste is extremely delicious, and it is a treasure on the banquet.
Mudskippers
Mudskippers, also known as jumping jumpers, can use their pectoral and caudal fins to crawl or jump on the surface of the water, on the beach and on rocks. Whenever the tide is low, mudskippers can be seen bouncing around on the mudflats, playing and chasing each other.
The meat of the mudskipper is delicious and tender, smooth and delicious, rich in protein and fat, so it has the reputation of "ginseng on the sea", especially in the winter season, the meat of the mudskipper fish is fat and fishy, so there is also a saying of "winter jumping fish racing eel".
Mudskipper fish can be cooked in a variety of ways, including stew, braised, fried, soup and dried fish. People around Ningbo, China, often make soup with tofu and bamboo shoot slices, such as ham or shiitake mushrooms, which are more delicious.
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