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What kinds of seafood dry goods are there?
1、? Dried/shelled shrimp
The high-quality shrimp skin in dried seafood is yellowish or reddish in color, bright and salty, curved, large and uniform, dry and free of shrimp shells and impurities.
2、? Dried shrimp
The high-quality shrimp skin of seafood is yellowish in color, shiny, large and uniform (above 50px), complete in head and tail, dry and free of impurities, and light in salty taste.
3、? Dried oyster
High-quality oysters with dry seafood are yellowish in color, bright in color, large and full in size, uniform in size, not easy to break, and dry and fresh in taste.
4、? Dried razor clam
High-quality dried razor clam with dried seafood is yellowish in color, large and fat, unbreakable, fresh and light in taste, dry enough, clean and hygienic.
5、? Dried clam
High-quality dried clams with dry seafood are pale white and yellow in color, big but unbreakable, dry enough, fresh, salty and delicious.
6、? Dried conch
The high-quality dried conch of seafood dry goods is light yellow and shiny in color, clean and free from internal organs, moderate in dryness, fresh and light in taste, free from peculiar smell and clean.
7、? Dried mussel
High-quality mussels with dried seafood are red, bright, light yellow or light yellow, which are generally plump. The integrity rate of shellfish is 80%, the dryness is sufficient, the taste is light and sweet, and there are no impurities and no feet.
8、? Scallop/adductor muscle
The high-quality scallops of dried seafood are light yellow in color, milky white, shiny, large and uniform in meat column, complete in shape, clear in fiber, hard and crack-free, light in salt taste and fragrant.
9、? Dried squid
Dried high-quality dried squid with seafood is light pink in color, translucent, clean and shiny, with a body length of more than 500px, large and complete slices, slightly curled edges, and strong fragrance.
10, dried cuttlefish
High-quality dried cuttlefish with dried seafood is yellowish brown, translucent, clean and shiny, with a body length of more than 500px, large and complete slices, symmetrical flat, dry and hard, and rich flavor.
1 1, dried whitebait
High-quality dried whitebait with dried seafood, milky white in color, large and uniform in rope, straight, neat and dry, and rich in aroma.
12. dry sea cucumber
Dry sea cucumber is a kind of high-quality dried seafood, which is big and hard, with less than 500g/35 sea cucumbers, dry and shiny, and no sand in the belly.
13. Fish maw
High-quality dry seafood belly is yellowish or milky white in color, translucent, thick and complete, dry and hard, and can be heard by knocking.
14. birdbath
High-quality laver with dried seafood is purple and shiny, dried into cakes, thin and dense, without sediment, with the fragrance of laver.
15. dried abalone
High-quality dried abalone with dried seafood is pink or light yellow in color, shiny and translucent, large and complete, uniform in shape, solid and full, dry and fragrant.
16. Macroalgae
Dry seafood high-quality kelp is dark green and brownish green in color, with neat leaf thickness, hardness, tenacity, dryness, no impurities, no sand and strong fragrance.
Seafood, also known as seafood, refers to dishes made from marine animals, including fish, shrimp and shellfish. Although marine life such as kelp is often cooked into food, seafood is mainly cooked for animals.
The definition of seafood can basically be considered as seafood as long as it is edible animal or plant raw materials produced in the sea.
Among them, shellfish (clams, scallops, etc. ) and arthropods (shrimp, crab, etc. ) contains high purine, and drinking beer and eating this kind of seafood is more prone to gout. Dalian and Qingdao have the highest prevalence of gout in China, which has to be said to have an important relationship with their eating habits. Hainan has a unique marine ecological environment, and the seawater is pollution-free and clean. Sanya seafood is famous for its delicious taste, variety and natural health.
Seafood should be frozen first and watered with light salt water. Oysters and some aquatic shellfish often carry a kind of "Vibrio vulnificus" bacteria, which is potentially fatal to people with poor intestinal immune function. Medical experts point out that putting oysters on ice first and then pouring some light salt water can effectively kill such bacteria, so it is safer to eat them raw.
Although seafood is rich in nutrition, it is not advisable to eat more. Affected by marine pollution, seafood often contains toxins and harmful substances. Excessive consumption can easily lead to spleen and stomach damage and cause gastrointestinal diseases. If eaten improperly, food poisoning will occur in severe cases. So pay attention to the right amount of seafood, usually once a week.
What kind of dried seafood can be barbecued? Squid can be barbecued, but it needs to be soaked before barbecue.
Soak squid:
1, first take a large basin, and pour a proper amount of warm water at 40 degrees. Put the dried squid in and soak it. Soak for about half a day.
2. Take out the soaked dried squid, pour out the water in the basin and reconnect it with clear water. Clear water should not be used to dry squid, and Chencun scoop water should be added at the same time, and the ratio of Chencun scoop water to clear water is 20: 1.
After 3.3 hours, touch the squid with your hands. By this time, the squid should have swelled and softened.
4. Take out the swollen squid, and wash it repeatedly with flowing clean water to remove alkali, which usually takes about 10 minutes.
5. Finally, soak the swollen squid in clear water, and it can be processed and cooked.
What are the dry seafood products of Yantai specialty? 1, Laiyang pear is produced in Laiyang and is famous for its unique sweetness and crispness.
2. Yantai Green Tea
3. Yantai Mulberry Tea is a specialty of Haiyang City, Yantai, Shandong Province.
What kinds of dry goods generally refer to condiments and foods that remove water through air drying and drying?
Common dry goods such as dried fungus, laver, mushrooms, red dates, cinnamon, pepper, pepper, star anise, fennel, pepper, medlar, longan, peanuts, etc. First, dry goods must have been dehydrated. Like wet fungus, freshly picked mushrooms, dried dates and green peppers, they are not dry goods. Second, many air-dried natural seasonings are dry goods. Such as pepper, pepper, fennel, cinnamon and so on. Third, some traditional medicinal materials can be both medicinal materials and dry goods, such as Lycium barbarum, but the brewing level of traditional medicinal materials is higher.
China is a big food country, so there are many dry goods markets all over the country. As long as you pay attention, you can find them around you. With the rise of Internet, many dry goods information websites have appeared, such as China Dry Goods Information Network and China Dry Goods Network. There are not a few businesses engaged in dry goods in China, and the dry goods industry is already a very prosperous industry. With the improvement of the quality of life, the dry goods industry will further develop and grow.
Domestic dry goods wholesale markets are relatively large in Beijing, Shanghai, Tengzhou, Shandong and other places. Tengzhou dry goods wholesale market is the largest dry goods wholesale market in China, and it is the distribution center of domestic dry goods, condiments and medicinal materials. It has two wholesale markets, namely, Xinghua Village Dry Seasoning Market and Jiayu Trade City, and has gathered merchants from the north and the south, with a huge annual sales volume. Tengzhou Xinghua Village Dry Goods Market, one of the three largest dry goods wholesale markets in China, has established border trade relations with more than 20 countries, covering more than 30 provinces, municipalities and autonomous regions, and enjoys a high reputation among similar markets in China.
What kinds of dried seafood do you have? 1, stinging skin: soak in cold water, drain the soaked stinging skin, and put it in a water pot at 80℃ to drain the water. In the process of drainage, the water temperature should always be kept between 70℃ and 80℃. After about 30 seconds, the tingling began to shrink. At this time, pour out the mantis skin, let it cool, and immerse it in the aqueous solution of vinegar essence with the concentration of 1/500 (the concentration of the aqueous solution can be appropriately increased in summer, and a piece can be covered on the water surface). After several hours of soaking, the stinger returned to its original shape and became fragile. Pour out the aqueous solution of vinegar essence and replace it with clear water, which can be taken at any time.
2. Dovetail: Wash the dovetail, put it in a bowl, put it in 30% hot water (cold water can be used in summer), and cover it. When anchovies bubble, change warm water once, with anchovies in one hand and tweezers in the other. Choose swallow hair and remove the sand from the roots. Then change the warm water, let it continue to expand and change the water until the bird's nest is soft and slippery. When in use, the bird's nest is torn into small batches and washed with boiling soup.
3. Shark's fin: Cut off the thin edge of shark's fin (because there is extremely fine sand, it is not suitable for cleaning), then heat it properly according to the quality of shark's fin and stew it with boiling water. Remove the stewed shark's fin from a wooden bucket, pour boiling water, soak the shark's fin in water, cover it and soak it for several hours. Then remove the sand from the wings, cut off the wing roots, clean them, and continue to heat and stew for about 5 hours. Cool the stewed shark's fin, remove bones and carrion, rinse with clear water to remove fishy smell, and then stew. The soaking time can be shorter in hot days and longer in cold days. Hair shark's fin, avoid iron.
4, fish belly: thick water hair, oil hair can be. Thin people should be oily, not watery. Grease: that is, put the pot on fire, add more than half of the pot of oil, and the oil is 30% hot. Put the fish belly into the pulp, cut it, put it in the oil pan, hold it down with a spoon and fry it gently. See the fish belly foaming, turn it over and fry it; If the oil temperature rises, you can put down the pot; After the oil temperature drops, it will be ignited again and repeatedly. The frying time depends on the quality of the fish belly. The thick frying time is slightly longer, and the thin frying time is slightly shorter. Don't fry at high temperature to prevent the skin from burning and the meat from penetrating. The standard of fried fish belly is: the oil in the pot does not turn over, the fish belly breaks at a beat, and the section is spongy. Put the fried fish belly into a pot, first press it with something, then pour boiling water to make it soak back and soften, then take it out and squeeze out the water. According to the needs of dishes, cut into different shapes, blanch in boiling water several times, remove oil, put in boiling water, and change water twice a day. When cooking, kill it with hairy soup and you can burn it. Water boiling: Wash the fish belly with warm water, add cold water to the pot and bring to a boil. After stewing for two hours, wipe the fish belly with a cloth and continue stewing with boiling water. Every time you change the water, wash the fish belly with cold water first, and then stew it with hot water until it is cooked. When making fish maw, avoid contact with shrimp water and crab water to prevent diarrhea.
5. Fishbone: Wash the fishbone with warm water first, and then soak it in boiling water for two hours. When the fishbone swells and turns white, put it in another pot, add a proper amount of raw glutinous rice to the soup, steam it in a cage for about 30 minutes, and take it out when it is tender and crisp. Put it in boiling water for use.
6. Fish lips: Put the fish lips into the basin, add boiling water, cover it, change the boiling water repeatedly, and let it continue to soak until the sand can be fished out, scraped off the sand and black skin, and continue to make sand. After removing the sand, put it into the pot, change the boiling water and continue making until the bones can be removed. Pull out the bone, keep the shape intact, cut off the rotten edge, then soak it in clear water to remove the fishy smell and colloid, and put it in boiling water for later use. When cooking, cut it into different shapes as needed and kill it completely with hairy soup.
7, fish skin: can be used as water and oil. Generally, shark skin is thick and needs watering; Pomfret skin is thin and suitable for oily hair. Water hair: put the shark skin on the fire, bake it until the sand falls, put it in a pot, add boiling water, cover the pot, stew it until the sand falls, and take out the fish skin. If some sand does not fall off, you can continue to stew your hair. Blanch the sand after taking it out, then soak it in water for 3 hours, then take it out, clean up the dirty things inside and outside, such as yellow and black skin and rotten meat, put it in the pot once, and take it out to continue the water hair. When the fish skin is smooth and soft, and there is no fishy smell, change the knife and kill it with hairy soup, and then you can cook. Oil hair: the skin of mandarin fish is thin, so you can wipe it first, bake it on the fire until it is soft, cut it into pieces with a knife 13 cm square, then pick out the thickness, stir it in a hot oil pan, then slowly soak it in a warm oil pan and continue to simmer. The oil temperature should not exceed 50%, and then fry the skin thoroughly. Then soak it in boiling water to make it swell back to softness, scrape off the black skin, put it in a pot, add hot water, add a little alkali to remove the floating oil, then switch to hot water, spit out the alkaline taste, and save it with boiling water. When in use, it can be cut into large slope blades and washed with boiling water. Because the thickness, age and tenderness of fish skin are different, we should pay attention to sorting out the good ones in time when making them.
8. Abalone: Wash the dried abalone first, then add boiling water, cover it, stew until the abalone becomes soft, take it out in a cold water basin, dig out the black skin, remove impurities, take it out in a boiling water basin, add a little alkaline noodles, cover it, and continue to stew on the stove. When the abalone is fully developed and elastic, change the knife, then change the hot water to remove the alkaline taste.
9. Fish skirt: Clean the fish skirt and put it in a hot water pot. After the water is boiled, take it out from the fire mouth, simmer it with slow fire, take it out and put it in a cold water basin, and scrape off the black skin on the surface and the rough skin on the bottom. Then put the fish skirt in a boiling water pot, add onion, ginger and cooking wine, boil and stew until the bones can be removed. Remove bones, trim inappropriate parts, brew with boiling water, remove fishy smell, and put them in boiling water. When you use it, change the knife and kill it with soup.
10, mussels: wash mussels with warm water, soak them in clean water for two or three hours, put them in a clean water basin, steam them in a cage until they become soft, remove impurities, put them in a basin, add hairy soup, and steam them in a cage.
1 1, drying: stew it with boiling water, break it, dig out impurities, wash it with clear water and put it in a basin. Add boiling water, add a little alkali, continue to stew hair, heat it continuously for three or four times in the middle until it is dry and tender, and put it in boiling water (add a little alkali) for later use.
12. Clams: Clean the clams with a kitchen broom, remove sand to make the shells white, dust them in boiling water, remove one side of the shells when eating, and put the other side into a plate together with the meat.
13. Scallops: Wash scallops with clear water, remove the waistband (also called column ribs, which are actually a kind of connective tissue), put them in a bowl, steam them with clear water, and store them with clear water for later use. When in use, the steamed scallops are twisted into silk. The raw juice of steamed scallops can be used to make dried scallops and clear soup.
14, squid: there are two kinds of hair growth and mature hair. In Henan, cooked hair is often used, that is, the fish whiskers are removed first, and the squid is thoroughly soaked in warm alkaline water to make it completely soft (the amount of alkali used depends on the quality of squid, and the amount of alkali used by the old and coarse squid is larger than that of the tender and fine squid, generally 50 grams of alkali is used for the tender and fine squid, while the old and coarse squid can use a little more alkali), and the black skin is scraped off, cut into two pieces along the length, and poured into the pot with the fish. When the hair is bright, fish the squid into the boiling water basin, and then change the boiling water until the water is cold. Add less alkali every time you change boiling water. Change the water three times continuously until it is completely expanded. When in use, it can be used by changing warm water to make it spit out alkaline smell. Squid is smooth and soft, white and yellow, bright, and elastic when held by hand. If you can't use the finished squid, put it in water and put less alkali for later use.
15. Clams: Wash and dry-clean the clams with clear water, and then simmer them with warm water for later use. Don't throw away the juice when soaking. You can cook clear soup and other dishes.
16, mullet eggs: when eating, wash mullet eggs with clear water, remove them in cold water, expose slices, soak them in boiling water, then soak them in clear water to make them spit out salty taste, and keep them in warm water for later use.
17, sea cucumber: first put the sea cucumber into a basin, add boiling water, soak it until it is soft, and then put it into a cold water pot; Boil it, then take it out and put it in a boiling water basin, cover it tightly and put it in a hot place on the stove. When taking the sea cucumber out of the pot, take it out of the boiling water pot, cut the belly of the sea cucumber with a knife, take out the intestines, wash the black skin outside, then put it into a cold water pot to boil, still take it out of the boiling water pot, cover it and put it in a hot place on the stove. Braise your hair repeatedly until the sea cucumber becomes soft, smooth and difficult to grasp. The prepared sea cucumber can be soaked in boiling water for later use. Because sea cucumbers are large and small, they can't be delivered at the same time, and they can't be sure how many times to make them. So be sure to watch it often, pick out what has been distributed in time, and continue to do the rest. For sea cucumbers with thick and hard skin, they should be burned first and then cooked with water. Burn the skin of sea cucumber on the fire, scrape off the burnt skin with a knife to expose brown, and then make it according to the above method. Due to the high temperature in summer, we should pay attention to the rot and deterioration of sea cucumbers, and remember that there should be no "raw water" in the basin where sea cucumbers are made, and the water should not be turbid and sticky. No matter when the sea cucumber is made, the water in the pot where the sea cucumber is made should not be greasy or salty. If there is oil in the water, sea cucumber is easy to rot and dissolve; If there is salt and alkali in the water, it is not easy to get through. Don't break a layer of peritoneum in the belly of sea cucumber when taking intestines by laparotomy, otherwise it will rot easily. But this layer of peritoneum must be gently washed off with water before cooking.
What are the dry seafood in Sanya (scallops, abalone, squid, pearls, sea cucumbers, shrimps, etc.)? )?
Affordable and delicious, you can place an order and give gifts on your belt!
Which brand of seafood dry goods is good? Dried fish, dried shrimp, dried shellfish, dried cuttlefish, dried squid, kelp, seaweed, sea cucumber, nothing else.
What are dried fish, scallops, fish glue, dried squid, shark's fin, squid, sea cucumber, pipa crab and so on? There are too many of them ...
I mean, ordinary people can afford it. I want to set up a stall in the vegetable market to sell dry goods. Because of the limited funds, I want to start from a small age, starting with several kinds that ordinary people often eat and can consume.
Sea cucumber, stinging skin, butterfly, mussel, dried clam, clam, scallop, squid, clam, etc. These are available on the market, and the prices are not high.
Do you buy dried seafood at Coconut Garden Food? What products are there? There are many products, such as high-grade sea cucumber, moray eel, shark, shrimp, crystal fish and pearl, which belong to large enterprises, and Hainan's characteristic seafood can basically be found here.
How to deal with dried seafood with mold? Hello, I'm glad to answer your question. Don't eat seafood with mold. Even if the mold on the surface is removed, there are still many molds that we can't see with the naked eye. If you eat this seafood, it may cause food poisoning.
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