What seafood tastes better when dried than when it s fresh?

Autumn is a bumper harvest season, in this season, not only can you eat a variety of fruits and vegetables, but also can eat a variety of seafood, after several months of sea ban, now shrimp, crabs, fish have become extremely fat, the most important thing is that it is also particularly close to the people, the general insiders will hoard more seafood at this time, and then dried seafood to eat, just like we hoard dried vegetables, some people may feel that the dried seafood is not delicious, but in fact, these 5 kinds of seafood, After drying it, it is more delicious than when it is fresh, and it will not be bad for a year, and it is used to stew soup and make vegetables.

1. Dried mackerel.

After the end of the fishing moratorium, the mackerel on the market will gradually increase, and mackerel will be more affordable than other marine fish, because there are too many mackerel, many fishermen will dry it for the convenience of storage, that is, clean it and then clean the internal organs, and then cut it in half, and then smear salt on it, and finally throw it into the sun to expose to the sun.

2. Dried razor clams.

After autumn, there are fewer and fewer clams, if you like to eat, you have to hurry up and buy, otherwise you have to wait until the beginning of spring next year, you can buy some clams to dry now, not only resistant to storage, but also to retain the freshness of the clams, eat and take, the thief is convenient.

3. Dried eel.

Everyone should know that the nutritional value of eel is very high, suitable for all ages, it is a kind of quite nourishing ingredients, and sun-dried eel is actually more delicious than fresh eel, in southern Fujian, the local people like to use dried eel to stew pork ribs to eat, and braised is also quite good, it is all delicious, it is really hungry.

4. Dried balang fish.

The classic delicacy of Quanzhou, Fujian Province is inseparable from the dried Balang fish, its production is very simple, that is, after blowing the Balang fish clean, then salted it, and finally put it in the sun to dry, simple and delicious, and resistant to storage.

5. Dried squid.

In the southern Fujian area, dried squid is also very popular, it is a good product that must be sent during the New Year's holidays, the dried squid has to be put in the refrigerator to refrigerate it is not easy to spoil, when you want to eat, take it out and soak it well, it is the same as fresh, eat the original flavor, the taste is great.

I think the dried shrimp and fish are more delicious, especially when cooked with porridge without putting anything else.

Dried mackerel is not only delicious but also relatively affordable, dried sea clams are not only easy to store but also delicious, but generally only have spring before they occur, not to mention dried eel, high nutritional value, suitable for all ages, quite nourishing, dried eel is more delicious than fresh eel, and it can be used to stew pork ribs is also delicious.

These 5 kinds of seafood are more delicious when dried than when they are fresh, 1 dried squid, 2 dried eel, 3 dried balang fish, 4 dried razor clams, and 5 dried mackerel, whether it is stewed soup or cooking, it is particularly fragrant, and it will not go bad for a year.

The 4 kinds of seafood that are more delicious than when they are fresh after drying are not bad for 1 year, and they are fragrant in stewed soup and dishes.

Autumn is a harvest season, there are melons and fruits everywhere, and for those of us who live by the sea, autumn has one of the biggest benefits is that you can eat rich seafood, autumn is the best time to eat seafood in all seasons of the year, and seafood is the fattest at this time of yearFish, shrimp, crabs, and some small seafood with shells are all delicious ingredients in the mouths of our foodies. Seaside people like to eat this freshness when they eat seafood, so some live and fresh seafood is the object of public choice.

But there are several kinds of seafood that are more delicious than fresh after drying, because your seafood is difficult to store, like some fish, shrimp and crabs simply can't be stored, generally people in coastal cities will dry some seafood, and then you can store it for a long time, and it won't be bad for a year, I have lived by the sea since I was a child, and my mother will dry some dried fish and shrimp every year, I remember that at that time the home was a small bungalow in the countryside, a houseThe top is all dried shrimp dried by my mother, and we children often climb to the roof to steal food, which is really funny.

Today, I will share with you these 4 kinds of seafood that are more delicious than fresh after drying, and the storage time is long, the key is to take it out when you want to eat it, whether it is stewed soup or cooking, it is particularly fragrant!

The first type:MackerelDried fish

Mackerel is a kind of abundant fish, at this time of year there will be a large number of mackerel on the market, and our rural families generally buy a lot of mackerel, and then the mackerel is salted and dried, I remember when I was a child, my mother dried mackerel was put in a high place, I was afraid that some kittens and puppies would eat, dried mackerel can be stored for a long time after drying, when eating, take it out and simply soak it in warm water to fry it or steam it, it is particularly delicious.

The second:ClamssubDry

After autumn, there are fewer and fewer razor clams, and people who like to eat razor clams need to quickly dry the razor clams into dried razor clams, which can be stored for a year to retain this delicacy.

The third type: dried eel

Eel is a very nutritious kind of fish, nutritious and nourishing, but after the season, there are very few eels, even if you can buy the price is very expensive, so everyone will dry the eel into dried fish, people on the beach like to use dried eel stewed pork ribs, or braised dried eel, the taste is simply too fragrant.

Fourth: dried squid

In many coastal cities, dried squid is very popular, every New Year's holiday is a good gift, the fresh squid is dried in a cool and ventilated place or put in the refrigerator to freeze, so that it can be put for a year will not be bad, when you want to eat, take it out and soak it soft as fresh.

Copywriting] Muhai Food King Kitchen.

Common ones are: dried fish, dried scallops, fish gelatin, dried squid shark fin, etc. Fish, shrimp, crab and other rich protein, the content can be as high as 15% 20%, shark fin, sea cucumber, dried scallops and other protein content is more than 70%.

In addition, the essential amino acid composition of fish protein is similar to that of meat, so it has a high physiological value and is a high-quality protein. The muscle fibers of fish meat are relatively delicate, the structure of tissue protein is soft, and the water content is more, so the meat is delicate and easy to be digested and absorbed by the human body, and is more suitable for patients, the elderly and children.

Usually, dry goods, canned food, rice and noodles and other food raw materials are stored in dry warehouses. Although these ingredients do not require refrigeration, they should be kept relatively cool. The temperature of the dry goods warehouse should be maintained between 18 and 21.

For most raw materials, if it can be kept at 10, the preservation quality effect is better. The relative humidity in the dry warehouse should be kept between 50% and 60%, and the grain raw materials should be lower to prevent mildew.

The quality of ventilation has a great impact on the temperature and humidity of the dry goods warehouse. According to the standard, the air in the dry warehouse should be exchanged 4 times per hour. The lighting in the warehouse is generally 2 to 3 watts per square meter; If there are glass doors and windows, ground glass should be used as much as possible to prevent direct sunlight and reduce the quality of raw materials.

Incidents of seafood poisoning occur from time to time, so when buying seafood, you must be cautious and cautious when buying seafood.

Fish: The eyes of the fish are convex and transparent, black and white, and the gills are bright red and neat; The color of the fish is shiny and there is no discoloration; The scales should be intact, close to the body of the fish, and the flesh should be elastic; There should be no peculiar smell other than fishy smell.

Shrimp : The shrimp head and the shrimp body should be closely connected, the color should be transparent, and the shell should be smooth; Shrimp meat should be firm and elastic; If there is no abnormality on the outside, but the shrimp body has turned black or the head and abdomen are broken, it means that it contains preservatives and cannot be purchased.

Crabs: Of course, you should pick the vigorous and lively, press the crab cover, and gently pinch the crab belly near the crab belly, you can distinguish the firmness of the meat, which is harder, and if it is heavier, the meat is also firmer and fatter; For lamb crabs, the edge of the crab cover is black and there is no gap, which is the apical horn lamb crab.

Shellfish: It is difficult to tell whether shellfish are fresh or not with the naked eye alone, but if you can collide with each other and the sound sounds as crisp as metal, it means that it is alive. If the sound is hollow, it is a dead shell.

When shopping for shellfish, it is best to buy fresh seafood. In live shellfish, the flesh in the body will be spit out, and when you touch it with your fingers, the shellfish will retract.

Don't be in a hurry to do the shellfish you bought. To put it in clean water, it is best to leave it for 7 to 8 hours, so that clams, clams, and snails can spit out the sediment and polluting substances in the body. Eating shellfish meat is fresh and tender, no matter how you eat it, you must master the heat when cooking.

Cephalopods: Select all parts are complete, the body is translucent, the color is fresh and smooth, the hair is not red, and the body is strong, and the eyes are prominent.

Oculomotor movement: Looking at the fish's eye, the eye is transparent and cloudless, indicating high freshness. Then look at whether the gills of the fish are close and whether the surface of the fish is shiny.

The shrimp shell should be close to the shrimp meat, and the shrimp body should be complete, elastic and shiny, and the shell color should be bright. The shell of crab and shellfish should be shiny, and the limbs should be firm and elastic. Squid, octopus, etc. should be smooth, with curved claws and clear markings.

Hands: Press the seafood meat with your hands, if the meat is firm and elastic, it will not sink deeply, which means fresh. Look at whether there is mucus on the surface of the meat, and the absence of mucus indicates high freshness.

Nose movement: Smell it with your nose, if it is the umami unique to general seafood, it means fresh. On the contrary, if there is a fishy smell and * smell, you should avoid buying.