What seafood to eat in the ninth month of the lunar calendar, and what seafood to eat in September

What seafood is good to eat in September? In daily life, seafood is a very common food, it is rich in variety, diverse ingredients, delicious taste, high nutritional value, and is very popular among people. The following 3158 catering network will introduce you to what seasonal seafood is in September.

1. Blue crab. Blue crabs are produced all year round, but during the period from the third day of the eighth lunar month to the twenty-third day of the eighth lunar month every year, the shells of blue crabs are as strong as shields, and their claws are round and strong, but they are only double skin. "August cockles are as strong as chickens", which means that the eighth month of the lunar calendar is the best season to taste blue crabs.

The blue crab meat is delicious and special, extremely rich in nutrition, known as the delicacy of the banquet, and has high edible medicinal value, especially the female crab with mature gonads after mating (bloodworm seeking, high crab) has the reputation of ginseng in the sea, and is the best tonic for mothers, the old and the young and the weak. Blue crabs are mainly distributed in Guangdong, Guangxi, Fujian, Taiwan, Zhejiang and other coastal provinces in China, especially in Zhejiang, Fujian, Guangdong Province, the three provinces are more, and the domestic blue crab in Ninghai City, Zhejiang Province is famous for the blue crab and Sanmen blue crab, Sanmen has the reputation of the hometown of blue crab.

2. Jiwei shrimp.

Jiwei shrimp is a shallow sea shrimp, native to the coast of Guangdong and Fujian, the shell is thin and the meat is tender and delicious, the color is good-looking, and it is a delicacy on the table. The meat of shrimp is fatty and tender, and there is no fishy smell or bone spurs when eaten, which is suitable for both young and old, and is highly favored; Jiwei shrimp is rich in nutrition, contains more calcium and zinc, and is also the most protein**. Shrimp meat has long been considered both delicious and nourishing and aphrodisiac.

The cooking methods of the whole shrimp include braised shrimp, fried and sweet roasted, and after being processed into slices and segments, they can be boiled, fried, roasted, and boiled in soup to make puree, which can be used to make shrimp dumplings and shrimp balls; The shrimp that are red, soft and dragging are not fresh and try not to eat, and the spoiled shrimp is not edible; The shrimp line on the back of the shrimp should be picked out and not eaten.

3. Yellow crucian carp.

Yellow crucian carp can be caught all year round, with spring and autumn as the peak flood, and the output is concentrated. Yellow carp is one of the important edible fish in China. The meat is delicate, the meat is sweet, the nutritional value is very high, every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals.

Yellow crucian carp medicinal value**, its taste is sweet, flat, warm, into the stomach, kidney, with the effect of replenishing deficiency, dehumidifying and improving water, replenishing deficiency and winning, warming the stomach and eating, and replenishing vitality, especially the live yellow crucian carp soup has an incomparable effect on other drugs in breastfeeding.

4. Oysters. Everyone says that September, October and November are the best times to eat oysters. Oysters, also known as oysters.

Since the time of ancient Greece, oysters have been eaten and considered to be a god for strengthening the body, and now oysters are a famous delicacy*.

There are many ways to eat oysters. Fresh oyster meat is usually steamed and fried, boiled, scrambled eggs, fried oysters, skewered oysters and boiled soup. Steamed with appropriate seasonings to maintain the original flavor; If you eat soft fried fresh oysters, you can add a little rice wine to the oyster meat and marinate it slightly, then dip the oyster meat in the batter, fry it in an oil pan until golden brown, and serve it with soy sauce and vinegar. When eating* pot, you can use bamboo skewers to skewer the oyster meat, put it in the boiling soup and boil for about a minute to take it out, and then eat; If the soup is boiled with shredded ginger and meat, boil out.

In September, it is recommended to eat seafood such as crab, dragon head fish, sea cucumber, Chinese prawns and oysters, because in the ninth month of the solar calendar, which is also the eighth month of the lunar calendar, this is the time when most seafood is the fattest in the whole season.

1. Crabs: In this autumn season when crabs are yellow, it is recommended to eat crabs as a good choice, because mid-September to December is the ripening season for hairy crabs. Among them, in the ninth month of the lunar calendar, the female crab has matured, and the female crab shell at this time is convex and yellow, the meat is delicate, and the meat is rich and delicious.

2. Dragonhead fish:

Dragonhead fish, also known as tofu fish, is a relatively common fish throughout the year, its meat is fresh and tender, no matter what season it is, it is very delicious.

3. Sea cucumber. September is also the season to eat sea cucumbers, sea cucumbers are a typical high-protein and low-fat food, and they are delicious in taste, and they are very delicious with a little cooking.

4. Chinese prawns:

Chinese shrimp, in China, Chinese shrimp have two large-scale fishing flood seasons every year, one in April and May, and one in September and October, in which the autumn shrimp production and taste will be better than other months.

5. Oysters: Oysters are also a good choice, and autumn is also the best time to eat oysters. Oysters are rich in nutrients, known as "milk from the bottom of the sea", and can even prevent fatigue. Oysters are also rich in nutrients such as vitamins, protein and zinc.

Female crabs should be eaten at the end of September of the Gregorian calendar, and male crabs can be eaten at the end of September of the lunar calendar.

"Nine females and ten males" refers to the female crab in September and the male crab in October. It is also called "September Tuanbi October tip". The umbilicus is the female crab, and the pointed umbilicus is the male crab. It means that female crabs should be eaten in the ninth lunar month, and male crabs should be eaten in the tenth lunar month.

In the ninth month of the lunar calendar, the digestive glands and ovaries of the female crab grow into crab roe to prepare for the need to take the liquid or survive the winter and reproduce and give birth in the following year. At this time, when you peel off the crab shell, you can see that there are a lot of yellow and sticky things in the crab shell and crab lump, which is raw crab roe. When cooked, the crab roe turns red, and the darker the red, the stronger the crab.

Male crabs grow more slowly, and it is not until the tenth month of the lunar calendar that the fat gradually accumulates and disappears into crab paste. When you peel off the shell of a male crab, you will see a white, sticky thing in the same place, which is crab paste. When cooked, the crab paste becomes translucent.

The more crab paste, the stronger the male crab.

Eat flower crab in September.

Flower crabs are rich in protein and very little fat, which can quickly replenish the nutrients needed by the body without gaining weight. Flower crab is rich in calcium, phosphorus, potassium, sodium, magnesium, selenium and other trace elements, which can promote blood circulation in the body and have a certain effect on preventing arteriosclerosis.

Flower crab contains vitamin B and vitamin D, which can supplement the substances needed by the body, and the flower crab is named because of the pattern on the shell. Flower crab sometimes refers to the orchid crab (the male individual of the offshore pike crab), which belongs to the pike crab family, but due to regional differences, it is also called the safflower crab (rusty spotted crab) as a flower crab.

Flower crab is a warm-water crab, which is mainly distributed in Zhejiang, Fujian, Taiwan, Guangdong, Guangxi and Hainan Island and other coastal areas in China.

The breastplate of the head of the flower crab is about twice as wide as the length, and the male is mostly blue-green and covered with light blue or white spotted flower crab mottlers except for the movable and immovable fingers of the chelicerae and the anterior and knuckles of each step. The female cephalothorax is dark green at the front and mottled with yellow-brown patches on the back; ventral surface of anterior segment of stinger pale orange, extending ripe crab to the base of movable and immovable fingers, and the anterior end of the second finger is dark red; The anterior and knuckles of the foot are pale orange.

The breastplate of the head of the open-sea pike crab is about twice as wide as the long, fusiformal, with rough particles on the surface, and the particles of females are more significant than those of males. The forehead has 4 teeth, the middle pair of frontal teeth is shorter and smaller, the adult is sharper, and the juvenile is more round and blunt; The anterior lateral margin has 9 tines, and the terminal teeth are much larger than the anterior teeth, protruding to the sides. The chelicerae are different in size from side to side, slender and long, and the length of the male chelicerae is about 4 times the length of the cephalothorax, and the surface is patterned. There is a clear difference in body color between males and females.

In males, except for the movable and immovable fingers of the chelicerae and the palmar (anterior segment) and phalangeal (terminal segments) of each foot, which are dark blue, most of the rest of the parts are blue-green and covered with light blue or white spots. The female cephalothorax is dark green at the front and mottled with yellow-brown patches on the back; ventral surface of anterior segment of sting pale orange, extending to the base of the movable and immovable fingers, and the anterior end of the two fingers is dark red; The anterior and knuckles of the foot are pale orange.

1. Mole cricket shrimp

Mole cricket shrimp this kind of small seafood is very common in October, mole cricket shrimp shell thin meat more, although the taste is a little earthy, but the meat is particularly tender, people who like to eat this bite can be said to love mole cricket shrimp.

2. Cockles.

The cockle is also called "the cockle", although its size is not large, but the meat in a bag of water is particularly tender to eat, and the difference between the cockle and the clam is that the cockle does not contain sand, so it is not troublesome to clean, and there is no trouble that affects the appetite caused by the sand teeth.

3. Squid (cuttlefish).

Squid is one of the four major economic sea fish in China, every year in the golden autumn and October is the season when the squid is listed in large quantities, the meat of the squid is much thicker than the squid, and the taste is much more tender than the squid, so the squid is a particularly popular seafood species.

4. Clams. Clams are a common shellfish in autumn and winter, this kind of seafood looks a little like a small geoduck, the meat is very crispy, and it is very tender to eat, whether it is used for stir-frying or filling, it is very delicious.

5. Harbor shellfish.

Harbor shellfish is the smallest kind of scallops, every year in October is the season when the farmed bay shells begin to market, because the production of this small seafood is particularly large, so it is very cheap, especially in October is when it is cheap and fat.