Summer is the season for the seafood market, and the weather has become hotter since the beginning of summer. The most beautiful Pippi shrimp season, steamed shrimp crawling, the various fat, "pillow glue" Pipi shrimp is the favorite! Which seafood can you eat in the summer?
1, Phi shrimp
The best month for Phepi shrimp is between April and June each year. At this time, it is the most succulent. In general, the size of the female Phi Phi shrimp is not as large as the male, and the other way of distinguishing the male and the female is usually. The female Phi Phi shrimp will have a white “king†on its neck, and the male Pipi. Shrimp have a small, small claw under the big claws.
2. Squid
Migratory fish, each year from April to May, enters the Yangtze River from the coast to lay eggs. It takes time and punctuality is like a migratory bird. It is called "carp." In the Yangtze River Sanxian, its delicious taste is above the pufferfish and saury. Carp is very delicate and tender, and its flesh is also very tender. It dies as soon as it leaves the water. Its scales are rich in fat and have a special taste. Therefore, the carp is known as the first taste of the Yangtze River.
3, salmon
Commonly known as the rice, the meat is slightly rough and dark in color, but its fish gills are treasures. It is a kind of high-protein tonic and has certain medicinal value. It can increase brain and nervous system functions, promote growth and development, and improve immunity. , promote gastrointestinal digestion and absorption. Today, fish are farmed and wild, and the Lunar May is the best tasting season for fish.
4, white fish
The meat is delicate, and has more fat under the scales. It resembles squid. It is a precious fish in Taihu Lake. It is a top quality fish, and it is delicious for either fresh or pickled food.
For hundreds of years, the squid has occupied the top spot for "spring and spring". This is because the squid's meat is full and full of flesh, and it has no gut and thorns. It is the top grade freshwater fish for spring. "Compendium of Materia Medica" records that its meat "can be used to make up for fatigue, spleen and stomach, and benefit strength", and is suitable for those who are physically weakened and whose diet is not fragrant.
5, cover the crab
In the middle and late April, the sea is covered with flower-covered crabs and red-clipping crabs, both of which are produced in the local sea. The flower cover is small, but the flesh is sweet and the cream is full of yellow; the red clip is big, especially the two red clips are simply signs. After mid-May, if the female crabs are dumped, they should mainly eat male crabs. Qinhuangdao also sells crabs, but most of them are shipped from the south, so local people basically only eat flower covers and red clips.
6. Stingray
At the turn of the spring and summer, the number of listings is the highest, and the quality is the best. Its deliciousness can only be summarized in one word. It is “freshâ€. Due to the relatively large amount of fishbone, the best way is to wash it and put it on a wire grid. Bake with charcoal fire until it is dark yellow and the fish body is oiled. The baked stingray can be used as a soup, with green onion and soy sauce boiled with hot boiling water. The color of the soup is orange and yellow, which is both fragrant and fresh.
grass carp. Grass carp in late spring and early summer is one of the most inexpensive fish in freshwater fish. Grass carp is rich in unsaturated fatty acids and is good for blood circulation and is a good food for cardiovascular patients. Grass carp is also rich in selenium and has anti-aging and beauty effects.
7, salmon
It was one of the four famous fishes in China in the ancient times. The meat was white and tender, fragrant, and had no smell. It was most suitable for steamed, braised or stewed soup. Xiangshan fisherman called "Winter, Summer and Summer," which means that the eel is the most fat in winter, and eel is the strongest in the summer, so summer is the best time to eat eel.
8, shrimp tiger
Shrimp tiger contains 20% protein, which is one of the foods with high protein content. It is several times or even more than ten times that of fish, eggs and milk. Before and after May 1, it was the most fertile season for shrimp and tigers.
9, squid
In ancient times, one of China's four famous fish, white meat tender, fresh, no smell, the most suitable steamed, braised or stewed. Xiangshan fisherman called "Winter, Summer and Summer," which means that the eel is the most fat in winter, and eel is the strongest in the summer, so summer is the best time to eat eel.
10, crayfish
Crawfish is not a thing in the sea, but summer is the season when crawfish is concentrated on the market. Crayfish is rich in nutrients, and its meat is soft and easy to digest. It is an excellent food for people who are frail and need to be nursed back after illness. Crayfish is rich in magnesium, and magnesium plays an important role in regulating heart activity. The protection of the cardiovascular system, which can reduce blood cholesterol levels, prevent arteriosclerosis, while also expanding the coronary artery, is conducive to the prevention of hypertension and myocardial infarction.
When cooking crayfish at home, be sure to boil and cook at high temperatures. Observe whether the cross-section colors of shrimps are the same or not. It is recommended that before the cooking process, the water must be fed for about 24 hours so that the lobster can evaporate metabolites in the body.
11, small shrimp
Shrimp is sweet, salty, and warm, and has effects such as appetizers, qi and aphrodisiac, qi and milk, etc. It has a certain effect on kidney deficiency, impotence, backache, knee pain, and hemiplegia caused by stroke.
In the judgment of a good shrimp, the shell must be transparent like a glass, the meat should be flexible, the head and the body are closely separated, and the membrane is complete. The body feels refreshed but not sticky. Once the shrimp shell is discolored, a white band appears at the link, the head and chest of the shrimp appear black, and the head and body of the shrimp are separated. This means that it is not fresh, and certainly not suitable for purchase. After the shrimps are cleaned, the sand intestines are picked out and the shells are dialed so that the shrimp will not be lost.
12, Scallop
July and August are the rich season of scallops. Scallops are an extremely popular shellfish food in both oriental and western recipes. Chinese medicine believes that scallops are sweet and salty, with nourishing yin, nourishing blood, and tonifying kidneys. They can treat diabetes, kidney deficiency, urinary frequency, and loss of appetite. Nutritionists believe that scallops are rich in protein, carbohydrates, riboflavin and calcium, phosphorus, iron and other nutrients, protein content of up to 61.8%, 3 times for chicken, beef, fresh shrimp.
The scallops are sold in the summer with ice cubes. If you don't eat them right away, it's best to put them in the refrigerator and do not wash them. It will die if you touch fresh water. The garlic fan steamed scallop is a Cantonese classic seafood steamed dish. Its simple and delicious taste is loved by everyone.
13. Flower buds
Calyx is a small seafood often bought in summer. Cauliflower can nourish the eyesight, improve the body's vitality, and is ideal for summer eating! The high protein and low fat content of wolfberry helps inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol.
Cauliflower and other shellfish are very savory and they must not be added with MSG. The calyx itself has a salty taste. Do not add salt when frying. Shellfish should be treated with desalination. Begin to use fire to fry the calyx, so that calyx meat can be easily detached from the shell. Calyx and other shellfish more cold, so the Deficiency of the spleen and stomach should not eat more.
What seafood to eat in the summer? In addition to the above seafood, there are also some seafood worth recommending, you can not miss these delicious seasonal seafood.
14, the crab
Summer is also the season of eating crab, crab meat is delicate and white, creamy plump and delicious, rich in protein, fat and a variety of minerals, is a good choice for health tonic.
It is understood that eating crabs in Zhoushan is very light, usually steamed and steamed, scallions, garlic and garlic are kept. After ten minutes of steaming, what is not to eat, eat directly. Zhoushan people eat seafood, pay attention to fresh, dim material, it wastes fresh. However, for some people who do not eat seafood often, they may feel that the smell is heavy, and that they may consider a more conventional method of steaming.
15. Conch
Conch is produced in the shallow sea bottom of China's coastal areas, mostly in Shandong, Liaoning, and Hebei, and its production period is from May to August. Snail meat is delicate and delicious, and it is known as "Pearl in the plate." It is rich in egg, Vitamins and essential amino acids and trace elements. It is a typical high-protein, low-fat, high-calcium natural animal food.
Snails are safe regardless of their size. The big snails first dug up the meat to cook, and the small snails boiled together. Large snails can be burned with boiling water first, remove the cover, and then hook the meat, remove the mud and scrape off the mucous membrane; then soak the meat in warm water (about five minutes), pour it out and rinse it with water. It can be cooked clean.
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