Chaoshan people like to eat raw seafood, what are the specific ways to eat it raw?

Seafood that can be eaten raw must be extremely fresh, preferably fresh, as for whether it is clean or not, generally speaking, because it is raw, there will definitely be some germs or parasites.

Something like that, if the stomach is not good, you still have to eat less, but the deliciousness of raw seafood is something you don't expect, so that Chaoshan, which is good at seafood cooking.

People call it poison, and it is also a necessary side dish for Chaoshan night porridge, so the freshness can be seen. Here, based on my own experience, I have listed some seafood that is suitable for raw consumption!

Shrimp can be eaten raw in the sea, but it is limited to sea fishing, not farmed goods, and must be fresh, like nine-section shrimp, tiger shrimp, and even skin shrimp.

They are all common raw shrimp species, followed by Japanese food.

Sweet shrimp commonly found in New Zealand.

Shrimp, peony shrimp, etc., no matter how high-end Australian lobster is, it is OK, and the taste of raw shrimp is roughly two, either crispy, like lobster, or soft and glutinous, like sweet shrimp, but the only constant is sweetness!

There are not many shellfish that shellfish can eat raw, because shellfish have many parasites, and the fishy smell is heavier, so most of them are not suitable for raw eating. The Arctic mussels mentioned here are not the usual red ones, they are actually boiled, and the real Arctic mussels are purple-black! Blood cockles are also my favorite, it is rumored that its red juice has the effect of aphrodisiac, so it is popular with diners, generally boiled in boiling water for more than 10 seconds, fished out, peeled off half of the shell, and then sprinkled with sauce, you can enjoy, the umami of blood cockles personally thinks that raw eating should be the best, can not stop at all!

King crab is a favorite use in Japanese crab cuisine.

Loose leaf crab, North Korean plate crab, red hair crab and so on are all good products to eat raw, generally crab legs are removed, cut off the shell, and then the crab meat is soaked in ice water, wait for the crab meat to bloom, dip in some sauce, eat crispy and sweet, good to eat shrimp.

Most of the fish can be eaten raw, but they need to be fresh, otherwise they are easy to get food poisoning, and the taste can be divided into soft and glutinous, and crispy and sweet, soft and glutinous fish species, generally rich in fat, full of fish fragrance when eaten, but easy to get greasy, like salmon, tuna belly, etc., sweet and not crispy are mostly firm meat, less fat, like pufferfish.

Grouper, fish oil.

Rich is suitable for thick cutting, and vice versa is suitable for thin cutting.

Of course, in addition, such as squid and octopus, as long as it is alive, it can basically be eaten raw.

Drunken Crab! I prefer drunk crabs in raw seafood, and the production method is also simple, brush the crabs I bought, put them in a bowl, pour in liquor for secondary anti-virus, and let the crabs drink some wine by the way, and then wash and tie the shallots for later use, and take out the crabs and put them in a sealed container after half an hour. After putting in star anise, peppercorns, cinnamon, bay leaves, then pouring rock sugar water, shallots, and finally pouring rice wine to drown all the ingredients!

Seal and marinate for 2 days and serve!

What I've seen is a raw blood clam, which can be scalded in boiling water for more than 20 seconds, and the juice made by dipping onions, ginger, garlic and soy sauce can be eaten. There is also a kind of raw choking drunk crab, that is, the crab is soaked in wine, and then put special seasonings such as green onions, ginger and garlic after choking.

I usually choose to eat sashimi like in Japan, and the taste is also very good, and with my favorite dipping sauce, the taste is particularly fresh and tender, and the taste is very fresh.

After rinsing the blood clams with cold water, put them in boiling water and boil them for about a second! Take it out, break it and put it on a plate, sprinkle with chopped green onions, ginger, garlic and chili, then pour light soy sauce and an appropriate amount of fish sauce, and add an appropriate amount of cold boiled water! Cover it with freshness and cook, and eat it directly in garlic oil or Puning bean sauce after freezing, which is very fresh.

Shrimp, crab and shellfish are basically pickled raw, and vinegar, garlic and special pickled sauces are served as soon as they are mixed, but the original freshness and sweetness of the seafood are completely overflowing on the tip of the tongue. Among them, the best pickled raw materials for raw pickled shrimp are sorghum wine with a height of more than 50 degrees, and the wine must be of high quality. Then select a certain proportion of green onions, ginger, garlic, chili, salt, soy sauce, sesame oil and other seasonings to make the ingredients for pickling, and then clean the fresh seafood.

<> when it comes to "pickled" seafood, the most important thing is that the ingredients must be fresh, and many locals go to the harbour area to buy the freshest ingredients before making them at home. Of course, there are many people who say that raw pickled seafood is unhygienic, there will be bacterial parasites, and the accommodation is very satisfied, but the food is not complimentary, and even has a meal forced to have no choice in Shantou to gnaw KFC, mainly because there are too few dietary choices, all of them are beef, the traditional "raw pickled" live seafood is not limited to the Chaoshan area, and the coastal area of southern Fujian is also relatively common! This way of eating, such deliciousness, is indeed something that foodies want to eat even in their dreams.

Cut the red pepper into cubes and take a clean container, pour in the garlic slices, the flavor of the very fresh soy sauce, chili oil, sesame oil, red pepper and stir together, stir well, and set aside. Pour the skin shrimp into the liquor and stir evenly, marinate very In fact, there were salty thin shells, salty red meat, snail chicken, and other products flooded with salt in the Chaoshan area before, and then the blood cockles and clams should be scalded with crab eye water (95 degrees that cannot be opened), not too long (ten seconds), the cockles are opened with blood in the best, pick up and release the cockles, and the blood cockles are in the same family, the size is larger) should be acceptable. Intermediate:

Shrimp, skin shrimp, etc., the meat will soften after raw marinating, and it is not as hard as Thai raw shrimp, which is a little unacceptable, and the fishy smell is heavier.

This kind of seafood can be cooked with some red oil, so that it can be cooked to a good taste, and it is also very good, and the taste is super delicious.

Raw pickling is to put the cleaned live seafood into a basin, add light soy sauce, millet spicy, garlic, coriander and other seasonings, marinate for two hours before eating.

If you have gastrointestinal problems, it is not recommended to eat it, but Chaoshan's raw pickled seafood can be described as "poison", and you will fall in love with it after eating it once, which is particularly delicious.

It is not appropriate, because seafood still needs to be cooked before eating, because raw seafood has many bacteria in it, which is not good for people's health.

Seafood is generally not recommended to be eaten raw, because there are many microorganisms in fish, and there will be adverse reactions if not handled well. Seafood eaten raw is delicious and must be handled well. There are many types of raw food, such as toothfish, conch, red shrimp, sea cucumber, etc. Hope it helps!