Do you know what seafood to eat when

Do you know when to eat seafood?

do you know when to eat seafood? 6667

spring: from March to may, hairtail spring production is large.

hairtail in China’s coastal areas can be divided into North and south, both in the spring fishing season, is a great opportunity for fishing, contributing to the annual production season. In autumn, there will be a second fishing season for hairtail in the north, and in winter in the south.

nutrition: hairtail has high nutritional value, containing 17.7g protein, 4.9g fat and 29 μ g vitamin A per 100g. Hairtail price & lt; Close to the people;, It’s a high cost-effective marine fish.

Cooking: hairtail is generally used for steamed, braised, dry fried. The method is: wash the hairtail, cut it into sections, put it on the plate, add a little salt, steam it in the pot, and add shredded ginger and onion after it is cooked. In the East China Sea, pomfret can be caught all year round. The best fishing season is when the fish spawn and migrate at the turn of spring and summer.

nutrition: pomfret has less bone and more meat, containing 18.5g protein and 7.3g fat per 100g, most of which are unsaturated fat; Its potassium content is also rich, 328 mg per 100 grams of potassium, help to lower blood pressure.

Cooking: pomfret is usually steamed, fried and braised, but it can be used to make porridge for stomach and spleen. The method is: put the pomfret into the casserole, remove the bone and chop it; It is boiled with rice, ginger, scallion and salt. First, it is boiled with high fire, and then it is boiled into porridge with low fire.

summer: June to August, June and July to eat sea urchin yellow

June and July is the sea urchin reproductive season, when the sea urchin shell is broken, you can see a small yellow ball, which is sea urchin yellow. It is the gonad of the sea urchin and the essence.

nutrition: sea urchin yellow is rich in protein, lecithin and riboflavin, among which lecithin is high density lipoprotein in blood; Good & quot; Cholesterol is an important component of blood lipid, which can regulate blood lipid and help to prevent and treat cardiovascular and cerebrovascular diseases.

Cooking: in coastal areas, sea urchin steamed eggs are widely loved. The method is: break the eggs, add appropriate amount of warm water, put them into the steamer, steam them until they are mature, spread the sea urchin yellow on the surface, steam them over high heat for about 5 minutes, until the sea urchin yellow changes color and hardens. Abalone is a kind of slow-growing single shelled shellfish. In July and August every year, when the water temperature rises, abalone moves to the shallow sea for breeding. At this time, the meat is rich and beautiful, and it is the best season for harvesting.

nutrition: abalone is rich in minerals, with 266 mg of calcium and 22.6 mg of iron per 100 grams. It is a good food for calcium and iron supplement. In addition, abalone sodium content is very prominent, every 100 grams contains 2011.7 mg, not suitable for patients with hypertension.

Cooking: wash and slice abalone, put it into a pot, add proper amount of chicken soup and water to boil, then add green onion, ginger, cooking wine, bamboo shoots, simmer until thoroughly cooked, finally add a little salt to eat, which can strengthen the spleen and stomach.

autumn: from September to November, Penaeus chinensis tastes good in September. There are two major fishing seasons for Penaeus chinensis every year, one is the spring flood in the Yellow Sea and the East China Sea in April and may, and the other is the autumn flood in the Yellow Sea and the Bohai Sea in September. However, in terms of yield and taste, the yield of prawn in autumn is higher and the taste is better.

nutrition: Penaeus chinensis is not only delicious, but also a typical high protein and low-fat nutrient. It is rich in 18.3 grams of protein and only 0.5 grams of fat per 100 grams. In addition, the contents of carotene, vitamin E and magnesium in Penaeus chinensis were not inferior.

Cooking: in order to better protect the high-quality protein and other nutrients of prawn, it is better to use simple low-temperature cooking methods such as steaming, boiling and rinsing. Blanched prawns is the most simple. Wash prawns first, bring water to a boil, pour prawns in, add cooking wine, cook for a while, and then dip them in garlic ginger sauce.

mid autumn eat crab fat paste full

every lunar mid autumn season, swimming crab body began to accumulate fat (raw paste) ready for winter, at this time catch meat fat paste full.

nutrition: Portunus is rich in protein, up to 15.9g per 100g. In addition, it also contains 280mg calcium, 90.96ug selenium and 21ug vitamin a1per 100g. Among them, selenium is an essential mineral for human body, which can resist free radicals, improve immunity, prevent and treat tumors; Vitamin A is closely related to vision and can treat night blindness and dry eye.

Cooking: steaming crab can maximize the preservation of delicious taste. When eating crab, it’s best to mix with ginger juice, yellow rice wine and vinegar, which can disperse cold and promote digestion; But also take advantage of hot food, cold not only taste fishy, and eat cool stomach, may cause indigestion. Therefore, the crab should not eat too much, the average person should not eat crab more than 1 jin each time, a week should not be more than 3 times.

winter: from December to February of the next year, oysters from the winter solstice to Qingming of the next year are the fattest.

oysters are commonly known as oysters. From the winter solstice to Qingming of the next year, oysters are the fattest. From May to August, they are busy breeding offspring and have poor meat taste.

nutrition: oyster is known as & lt; Milk in the sea;, It contains 65 mg mg, 86.64 mg Se and 9.39 mg Zn per 100 grams. Among them, zinc is of great significance in maintaining taste and protecting immunity. Oyster is one of the foods with high zinc content. In addition, oysters are also rich in nucleic acids, which can delay skin aging, reduce the formation of wrinkles and resist aging.

Cooking: oysters cooked into paofan to relieve body deficiency. Method is, first of all, 20 grams of Ophiopogon japonicus, kelp half, after decocting to dregs; Add 200 grams of oyster meat, bring to a boil, add appropriate amount of rice, mix well, and cook into paofan; Seasoning with sesame oil, salt, mushroom, celery and scallion can nourish the body and relieve physical weakness.

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