Not long ago, in the expectation of many Qingdao silver
Qingdao has finally opened the sea!
Crabs, clams, conchs,
Sea shrimp, sea oysters...
This autumn's "head fresh" is greatly enriched
Citizens' tables
Brings a carnival of taste buds
When cooking seafood
In order to retain the original "freshness"
Most Qingdao citizens choose the steaming method
But if you want to steam it out of the "best taste"
Eat seafood healthily
But there are still sayings
Common seafood can not be eaten parts
Picking tips
Can not be eaten with which foods
Optimal cooking time
……
Today, Qingdao Municipal Hospital
Gu Ping, Director of the Nutrition Department of the East Hospital
Just answer them one by one
These parts of common seafood should not be eaten or should be eaten less
01 Crab's cheeks, stomach, intestines, heart
Crab gills: The respiratory organs of crabs, which are easily enriched with heavy metals and other pollutants.
Crab stomach: The triangle part of the front half of the crab shell and under the eyes, hidden in the triangular bag of crab yellow piles on the crab cover, is easy to accumulate pollutants.
Crab intestine: After breaking the crab, you can see that there is a black strip of crab yellow and crab meat, and there is excrement inside, which should be removed.
Crab heart: Hidden in the thickest place of yellow paste in the middle of the crab abdomen, there is a black film covered with hexagonal white flake crab heart, not recommended.
02 Shrimp lines and shrimp heads for sea shrimp
The black line in the shrimp body is the digestive tract of the shrimp, which contains excrement and digestive residues, while the shrimp head contains the digestive and excretory system, which is easy to accumulate pathogenic bacteria and parasites, and is not recommended to eat.
03 The viscera and gills of scallops
The black sand sacs in scallops contain excrement, heavy metals or sediment, which are best removed before cooking so as not to contaminate other edible parts. The lowermost orange or orange-yellow, eyelash-like area of the scallop is the gills of the scallops and should also be removed.
04 Haihong's foot silk
The black flocculent on the abdomen of the rainbow is the foot filament of the rainbow, which is difficult to digest and affects the taste.
05 Brain and internal organs of conch
The white object at the top of the conch is the brain of the conch, which contains shellfish toxin, which is easy to appear dizzy and bloated by accidental consumption; the green bean-like substance in the film of the green area of the back is the bitter gall of the conch, which has the effect of clearing heat and defeating fire, but the taste is poor; the internal organs of the tail contain the stomach and liver, which is easy to accumulate harmful substances and parasites.
06 The internal organs of abalone
The green object next to the abalone meat is an internal organ mass, which usually contains photosensitive toxins, which are easy to cause allergic reactions such as solar dermatitis, and it is recommended to discard them.
Tips
1 Although the black part of clams and oysters is also a digestive organ, it is clean and edible because it generally feeds on algae and plankton, but raw food is not recommended.
These people need to be aware when eating seafood...
People with allergies
Most seafood (such as shrimp, crab, tuna, etc.) contains high histidine, and even if antihistamine allergy drugs are used before consumption, it will affect the efficacy of the drug and even aggravate the symptoms of allergies.
Gout people
The delicious taste of seafood is mainly due to its abundant purines, so it needs to be strictly limited for people with hyperuricemia and gout. In addition, if you drink a lot of alcohol when eating seafood, it is likely to induce gout.
Poor digestive function of the elderly, children and patients with gastrointestinal diseases
Seafood is a cold food, and eating a large amount of it will increase the burden on the gastrointestinal tract, which is easy to cause abdominal pain and diarrhea. After entering the autumn, the high incidence of spleen and stomach diseases, more attention should be paid to avoid eating more seafood.
People with hyperthyroidism
People with hyperthyroidism need to limit their iodine intake, and some seafood has a high iodine content (such as shellfish, shrimp skin, etc.), and regular consumption may worsen or recur hyperthyroidism. In addition, kiwi shrimp and pike crab are also recommended to be eaten in small amounts. However, the iodine content of marine fish is generally not high, such as small yellow croaker, striped fish, can be eaten with confidence.
Dyslipidemia, cholesterolemia, and pregnant women
Crab yellow in the high cholesterol, blood lipids and cholesterol abnormalities of the population is best not to eat crab yellow, and its liver and pancreas are easy to enrich heavy metals and pollutants, the fetal development has a greater harm, pregnant women should also avoid eating crab yellow when eating crab. In addition, pregnant women and lactating women should choose to eat seafood according to their own nail work, urinary iodine and whether the baby has allergies.
When eating seafood, it is best not to eat the following foods
Fruit and tea
Eating fruits and tea at the same time when eating seafood will affect food digestion and nutrient absorption, increase the burden on the digestive tract, and easily cause abdominal pain, diarrhea and other symptoms. It is recommended to eat fruit or drink tea after 1 to 2 hours after eating seafood.
Beer and juice
High-purine shrimp, crab and other seafood will lead to increased uric acid production after human metabolism, while the fructose in alcohol and juice will promote uric acid production and reduce uric acid excretion. Therefore, especially people with abnormal uric acid metabolism, we must avoid drinking alcohol or juice when eating seafood, otherwise it is easy to cause hyperuricemia and even gout attacks.
Tips for picking seafood
Fish
The eyes are bright and prominent, the gills are pale red or dark red, the fish skin is firm and shiny, the flesh is elastic, the stomach is not swollen, cracked or bleeding, and there is no heavy fishy taste or rotten taste.
Shrimp
Live shrimp or rapidly frozen. Touch with your fingers, if the surface of the shrimp body is slippery, it may be bleached with sulfites, buy with caution.
Crabs and shellfish
The feeding tank is relatively clean, and the crabs and shellfish themselves are alive.
How to eat seafood healthily?
Fresh and hygienic
Try to buy freshly made as much as possible, buy fresh seafood, and avoid raw food. Before and after cooking, you can add some vinegar to help kill bacteria.
Drink hot porridge first
Most of the seafood is cold and cold, eating more is easy to damage the spleen and stomach, it is recommended to drink a bowl of warm porridge before eating seafood to warm the stomach.
Serve with rice wine, ginger, etc
Rice wine, ginger, mustard, perilla leaves, curry and other spices can not only play a role in flavoring, but also warm the stomach and intestines, promote digestion and absorption.
The best time to cook common seafood
clam
Cook in a dry pot without adding water
Do not add water to the pot, after hearing the clam "opening" sound, do not open the lid, continue to cook for 3 to 5 minutes, so that the clam meat is tender.
Sea oysters
Steam for three minutes after opening
The sea oysters are steamed for another 3 minutes after the pot is boiled, and the steaming time of the large sea oysters needs to be extended by about 1 minute.
conch
Boiling conch must be added with water
Boiling conch must be added water, generally two pounds of conch plus a bowl of water. After opening the pot, add two or three drops of vinegar or sesame oil, and the snail meat will be easy to pick out. When you see the snail head slightly protruding, you can get out of the pot.
Spoon shrimp
Steaming takes longer than shellfish
Regardless of the size of the spoon shrimp, it needs to be steamed for another seven or eight minutes after opening.
crab
The stomach must be facing upwards
In order to prevent the crab yellow from flowing out, the crab belly must be facing upwards when steaming! After opening the pot, steam for about 10 minutes, and see the crab completely turn from green to red before you can come out of the pot.
Octopus (eight belts)
Head and claws are cooked separately
Octopus heads and claws cook differently, and it is best to cook them separately. Cut the head off and cook it in the pot, after seven or eight minutes, put the claws in the pot and cook for five or six minutes, so that the taste will be very crisp.
Marine fish
Steamed fish is best served over high heat
Suitable for steaming fish include tooth fish, blackhead fish, etc. Before steaming, you need to change the knife on the fish, and you can add some peppercorns and salt to taste. Steamed fish is recommended to be steamed over high heat, and continue to steam for five or six minutes after opening the pot, when the meat is the most tender.
Attached: Common seafood needs to be steamed after the pot is boiled
Guide the experts
Original production of Qingdao News Network Health Channel
Edit: Muzi
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