Abalone knowledge introduction:
Abalone is a seafood shellfish that has nothing to do with fish, but is closely related to snails and the like. It is a single-shell mollusk in the ocean. It has only half a shell. The shell is thick, flat and wide, and its shape is somewhat like a human ear, so it is also called “sea ear”. It has been regarded as the “crown of seafood treasures” since ancient times. Its meat is tender and smooth, and its taste is extremely delicious, which is unmatched by other seafood. Especially Chinese and Hong Kong and Macao compatriots in some Southeast Asian countries are particularly fond of abalone. It is said that its homophonic pronunciation is “bao means bag, fish means surplus.” Abalone represents bag of surplus, which means that there is “inexhaustible” surplus money in the bag. Therefore, abalone is not only an excellent auspicious gift for relatives and friends, but also one of the must-have auspicious dishes for banquets, banquets and New Years and festivals. Abalone is most produced in Shandong, Guangdong, Liaoning and other places, with the production period being spring and autumn.
Abalone nutrition analysis:
1. Abalone is rich in protein, as well as more calcium, iron, iodine, vitamin A and other nutrients;
2. Abalone has extremely high nutritional value and is rich in globulin; abalone meat also contains a protein called It is a component of “Baosu” and can destroy the necessary metabolic substances of cancer cells;
3. Abalone can nourish yin, calm the liver, strengthen the kidneys, adjust adrenal secretion, and has the effect of regulating blood pressure in both directions;
4. Abalone can regulate menstruation and moisturize It has the effect of drying and relieving the intestines, and can cure irregular menstruation, constipation and other diseases;
5. Abalone has the effect of nourishing yin and nourishing, and is a tonic but not drying seafood. There are no side effects such as toothache or nosebleeds after eating, so eat more That’s okay too.
Abalone Supplementary Information:
1. It must be cooked thoroughly and cannot be eaten half-cooked. Some people get stomachache every time they eat abalone. This is because its high protein content is difficult to digest.
2. Identify high-quality abalone: High-quality abalone is beige or light brown, fresh and shiny in texture, oval in shape, with a complete body and thick and plump flesh. Inferior-quality abalone is dark, brownish-purple in color, dull, with dry gray-white flesh remaining, a layer of gray-white substance attached to the surface of the fish, and even black-green mold spots.
Abalones are top-grade if they are uniform, large, oval, clean, with a convex back, thick flesh, purple-red to yellow, shiny, fragrant and delicious, and have white frost on the dry surface.
Abalone is suitable for:
It can be eaten by everyone
. 1. People with frequent nocturia, qi deficiency, asthma, unstable blood pressure, and difficulty concentrating are suitable to eat more abalone; diabetic patients can also use abalone as auxiliary treatment, but it must be stewed with medicine to be effective;
2. Gout patients and those with high uric acid should not eat abalone meat, but should only drink a small amount of soup. Although everyone loves to eat abalone, people with colds, fever, or yin deficiency and sore throat should not eat it; people with chronic ringworm and chronic diseases should not eat it.
Therapeutic effects of abalone:
Abalone is mild in nature, sweet and salty in taste, and returns to the liver meridian;
it has the functions of nourishing blood, softening the liver, nourishing yin, clearing away heat, replenishing essence, and improving eyesight;
It can cure irregular menstruation, constipation and other diseases.
Abalone foods are incompatible with each other:
Abalone should not be eaten with chicken, wild boar, and beef liver.
Abalone cooking instructions:
Abalone is suitable for roasting, grilling, braised and other dishes.