#Life has temperature #This Sunday is the lidong solar term in the twenty-four solar terms, the lidong solar term is the first solar term of winter, the temperature will gradually drop during this season, and the north will also enter the annual heating period.
Folk are known as "li dong to make up for the winter, make up for the empty mouth", so the li dong festival can make appropriate adjustments in the diet, eat more nutrient-rich and high protein foods, which can enhance the physique and make physical reserves for the upcoming cold winter.
With the gradual cooling of the sea in winter, a lot of seafood at this time in order to save energy to resist the cold, the meat quality will become plump and fat, today I recommend three kinds of seasonal seafood, the protein content is very high, this season to eat special nourishment.
Lantern red shrimp is a pure wild sea shrimp, this shrimp in Shandong is called "oyster shrimp", because the color is light red and somewhat similar to the color of lantern red, so Dalian area also calls it "lantern red shrimp".
The lantern red shrimp is relatively small, the shell hard shrimp gun is short and thick, but because it is a pure wild sea shrimp, its umami taste is incomparable to that of farmed shrimp. Residents of Shandong and Dalian like to go to the market this season to buy a large number of lantern red shrimp, and then go home to grill shrimp in the refrigerator and freeze them, leaving them for the winter and New Year to eat dumplings.
Share one --【Lantern red shrimp three fresh dumplings】
Main ingredients: pork plum meat, lantern red shrimp, leeks, salt, a poinsettia of fresh soy sauce, minced ginger, pepper, oyster sauce
Preparation Method:
1. Pork plum blossom meat chopped into filling, leeks washed and cut into fine minces, lantern red shrimp with salt scrubbing to remove mucus, and then dry the water and add pepper to marinate for preparation.
2. Add salt, a poinsettia of fresh soy sauce, pepper, oyster sauce and minced ginger to the pork filling and whisk in a clockwise direction, then beat the water in parts until the meat filling expands and becomes sticky, pour in the fried pepper oil and mix well, add the minced leeks and mix well with the meat filling.
3. Take a dumpling skin and wrap the leek pork filling first, and take one or more shrimp from the lantern red shrimp and put it in the sealing when sealing.
Tips: Lantern red shrimp shrimp shrimp shrimp is relatively small, must not be chopped when wrapping, the whole wrapped into the cooked dumplings bite a packet of soup, and the shrimp umami taste is particularly sufficient.
Sea hares, also known as "small pen tube fish", this small seafood grows particularly cute and is listed in large quantities in November every year, and the sea hares of this season are also the most tender and delicious meat.
Fresh sea hare meat is tender and full of umami, used to stir-fry and mix cold dishes are very delicious, the key is that the protein content of sea hare is also very high, eat it in winter special people.
Recommended one——【Stir-fried sea hare with slippery mushroom】
Main ingredients: fresh sea rabbit, slippery mushrooms, salt, cooking wine, green onion, ginger and garlic, a pint of fresh soy sauce, water starch
1. The sea hare is cleaned, the cartilage on the back of the sea hare is removed, the eyes and teeth of the sea hare are squeezed out of the water, the end of the pot is removed from the fire after the water is boiled, and the sea hare is blanched in the pot until the sea hare shrinks and changes color and then fishes out the cold.
2. Pick and wash the slippery mushrooms, then blanch the mucus in a pot of boiling water, remove the water control and set aside.
3. Fry chives, ginger and garlic in oil in the pot, sprinkle salt on the sea hare and slippery mushrooms into the pot and stir-fry evenly, cook the cooking wine and a pint of fresh soy sauce to fry the sea hare to color, and then pour water starch to get out of the pot.
Tips: When buying sea hares, choose a color that is white and does not turn red, and the sea hare is smeared with fresh sea hares with some sticky hands on the wrists; the water temperature should be mastered when boiling the sea hares, otherwise the sea hares are easy to shrink; when frying the sea hares, sprinkle salt first, so that the sea hares are easier to taste.
The scientific name of the fake abalone is "blister moth snail", which is a deep-sea seafood that lives below a depth of 50 meters, and this seafood is the peak season for catching it every winter.
Fake abalone has a thin shell, snail-like meat inside, and tastes like abalone, while abalone is now mostly farmed, but fake abalone is a proper pure wild seafood.
Recommended one - [old pickle roast fake abalone]
Main ingredients: dried salted radish, fake abalone, a poinsettia of fresh soy sauce, sugar, green onion, ginger and garlic, dried chili peppers, cooking wine, salt, white vinegar
1. Add salt and vinegar to the fake abalone to scrub to remove the mucus, rinse it clean and put it into the pot, add cooking wine and onion ginger to boil, simmer for three minutes after opening the pot, turn off the heat to remove the fake abalone, let it cool and then pull out the meat of the fake abalone.
2. Fry chives, ginger, garlic and dried chili peppers in oil, stir-fry the dried radish in the pot, cook in cooking wine and a poinsettia of fresh soy sauce, add sugar to synthesize the aroma.
3. Put the fake abalone meat into the pot and stir-fry evenly with the dried radish, and when the dried radish is fully absorbed in the soup of the fake abalone, add salt to taste and then come out of the pot.
Tip: This dish is salty and slightly spicy, the dried radish is soft and rotten in the mouth, the fake abalone is chewy, and the next meal is a seasonal good dish. When buying fake abalone, you must pay attention to choosing fresh fake abalone that will move when you touch it, and do not buy dead fake abalone.
The winter season has not yet reached the coldest time of the year, the ingredients in the market in this season are still relatively rich, especially this "three treasures in the sea" is now eating in season, and they are all low-fat and high-protein delicacies, and when you meet it, don't forget to buy it for your family to taste.