Introduction: 4 kinds of common seafood by the sea, not afraid of expiration, encounter more to buy, sunshine, better than fresh, can eat until winter, stir-fry to make soup special fresh!
"The summer heat is like a fire, and the noo field rice is half scorched." This is the characteristic of summer, that is, "hot". How hot is it? Some people call it a "stove" is not exaggerated, this heat is actually good, eat endless fresh vegetables can be dried into a variety of vegetables dried, and then put in the shade to preserve, until winter. That is to say, summer is a better drying season, so in addition to drying vegetables, what else can you dry? That is seafood, which is exactly the 4 common seafood by the sea, not afraid of expiration, encounter more to buy, sunshine, more delicious than fresh, can eat until winter, stir-fry to make soup special fresh!
Friends who live by the sea know that every summer and autumn, this is the busiest time for fishermen on the sea, many seafood are worried about spoiling and drying, so that it is not only easy to store, but also eats the same as fresh, so the most beautiful scenery at this time is pulled up and dried. Therefore, summer is coming, these 4 common seafood is not afraid of expiration, encounter more to buy, can eat until winter, stir-fry to make soup fresh, let's take a look at it.
The first type of seafood: dried shrimp
"Bend the boy's jade waist, two inches of silver whiskers and one inch of muscle", this is the praise of the prawn. Prawns are considered by foodies to be "the treasure of food", because it is rich in protein, high nutritional value, its meat and fish meat as soft, easy to digest, and no fishy taste and bone spurs, while rich in calcium, phosphorus, iron, magnesium and other trace elements needed by the human body, for the heart and blood vessels have a certain protective effect.
The cooking methods of prawns are also varied, braised shrimp in oil. Steamed shrimp, dried pot shrimp, roasted prawns, dried fried shrimp, spicy shrimp, bamboo tube shrimp, melon shrimp, open edge shrimp, etc., but the prawns that cannot be eaten will turn black when preserved, what to do? We can do this, that is, basking in the sun, drying into sea rice, more delicious than fresh, can eat until winter, stir-fry to make soup very fresh! And the nutritional value of sea rice is also very high, rich in calcium and phosphorus a variety of trace elements, is a good source of calcium for the human body to obtain, protein is also very rich, but also contains vitamins and aminophylline and other components, can increase the body's immunity.
In fact, the drying method is also very simple, the prawns are cooked with salt water, and then drained, smeared with salt can be dried for 2 to 3 hours, then peeled, and then salted in the sun to dry, the process of drying should be often turned, the purpose is to be heated evenly, until it is dry.
The second type of seafood: scallops
Scallops get their name from the scalloped shell, which is tender and nutritious, rich in vitamins B, E, and calcium. Magnesium, zinc, potassium, iodine, phosphorus and other trace elements. Regular consumption can reduce cholesterol, healthy brain and eyesight, for people with weak spleen, eating scallops can warm the stomach, so scallops have become one of the favorite seafood.
Speaking of scallops, everyone will naturally think of scallop dice, which is formed by the closed shell muscle of scallops after drying and drying, and it is the same as sea cucumber and abalone, which is listed as the three treasures of seafood. Not only is the flavor unique, but also rich in various amino acids, so how to make scallops that can't be eaten?
Washed scallops into boiling water to cook, immediately take out to cool, and then take out the scallop meat, remove the surrounding as long as the scallop diced, and then wrap the scallop diced with salt, which helps the meat to precipitate water, and play an antiseptic role, put on the paper to spread, each to leave a gap between, in the sun to dry, generally two days can be.
The third type of seafood: flower clams
Flower clam is the seafood we often eat, it is also called clams, there are also some places called flower nails, clams, belong to the treasures in the shellfish, because its surface is covered with beautiful patterns and named "flower clams", flower clams belong to the public seafood, the price is super cheap, known as "the world's first fresh", not only delicious taste, nutrition is also very comprehensive, containing protein, fat, calcium, iron, phosphorus, iodine, vitamin amino acids and taurine and other ingredients, belongs to low calorie energy, high protein, less fat, cheap seafood.
Flower clams have one of the biggest characteristics is that there is sand, so poor handling will destroy a pot of vegetables, can not eat the flower clams into dried flower clams to avoid this embarrassing problem, and make soup, stir-fry are particularly delicious, the taste is also particularly chewy, let's see how to operate it.
Flower clam boiling opening immediately fished out, and then take out the clam meat, rinse several times, remove sand and impurities, and then add salt wrapped up, so as to help the meat to precipitate water, and play a role in antiseptic, put on the paper spread, and then put in the sun to dry, generally two days can be. When eating, it is soaked half an hour in advance, and the taste is quite good.
The fourth type of seafood: sea clams
Sea clams, is a relatively ordinary seafood, belongs to molluscs, shells are rectangular, light brown, delicious meat, generally living in coastal sediment, rich in nutrition, cold, sweet, salty, rich in protein, vitamin A, calcium, iron, selenium and other nutrients, with a good function of deficiency, it is said that there are 7.2 grams of protein per 100 grams of clams, the content is still quite high, and the calories are relatively low, very suitable for weight loss meals.
The clams that cannot be eaten can also be dried and stored, and the taste and nutrition are also good. Wash the sea clams into the steamer, boil the water on high heat and then steam for 15 minutes, pay attention to because there may be bacteria in the clams, must be fully cooked, and then take its meat after drying, rinse it, remove the sand and impurities, and then wrap it in salt for 2 hours, precipitate the moisture in it, enter the salt taste, so that it can effectively prevent deterioration, put it on the grate curtain, and then dry it for 2 days in the sun, and when eating, you only need to soak your hair with warm water.
4 kinds of common seafood by the sea, that is, dried shrimp, scallops, flower clams and sea clams, these seafood are not afraid of expiration, encounter more to buy, sunshine, more delicious than fresh, put for a year is not bad, stir-fried stew soup is particularly fragrant! I am Xiaofeng, I like the food shared by Xiaofeng, don't forget to pay attention to the foodie Fengzi!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~