1, the dietary taboo of seafood
1. Eating seafood and fruit together will cause abdominal pain.
Seafood such as fish, shrimp and crab are rich in nutrients such as protein and calcium. Fruit contains more tannic acid. If you eat fruit immediately after eating seafood, it will not only affect the human body's absorption of protein, but also make calcium in seafood combine with tannic acid in fruit to form insoluble calcium, which will stimulate the gastrointestinal tract and even cause abdominal pain, nausea, vomiting and other symptoms. It is best to eat at intervals of more than 2 hours.
2, seafood and beer eat the same gout.
It is best not to drink beer when eating seafood. Seafood such as shrimps and crabs will form uric acid after metabolism, and excessive uric acid will cause gout, kidney calculi and other diseases. If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in the body. Therefore, when eating a lot of seafood, don't drink beer, otherwise it will have a negative impact on your health.
3. Drinking tea after eating seafood leads to stones.
The reason why you should not drink tea after eating seafood is similar to the reason why you should not eat fruit. Because tea also contains tannic acid, it can also form insoluble calcium with calcium in seafood. Eating seafood before or after eating seafood will increase the chance of combining calcium with tannic acid. So it is best not to drink tea when eating seafood. Similarly, an interval of more than 2 hours is also the best.
4. Seafood is not cooked and contains bacteria.
The bacteria in seafood are mainly Vibrio parahaemolyticus, which has strong heat resistance and can only be killed above 80℃. In addition to bacteria brought by water, there may be parasitic eggs in seafood, as well as bacterial and viral pollution caused by processing. Generally speaking, it takes 4-5 minutes to boil in boiling water to completely remove toxins. Therefore, we must be careful when eating unheated seafood such as "drunken crab", "raw sea urchin" and "sauce-fried seafood", and we must ensure the freshness and hygiene of fish when eating sashimi.
5, chilled shrimp should not be eaten for free.
Any seafood can only be made into steamed and cooked dishes in a highly fresh state. Aquatic seafood is different from meat, and contains many low-temperature resistant bacteria and toxins. protein decomposes very quickly. If it is kept in the refrigerator for a long time, the bacterial content of shrimp will increase, and protein will be partially denatured, producing amine substances, which will not reach the taste, flavor and safety of live shrimp in any case, and it is certainly not suitable for boiling. But chilled shrimps can be fried or fried at high temperature, and they can also be delicious.
6. Seafood vitamin C and food poisoning.
All kinds of seafood, such as shrimp, crab, clam and oyster, contain the chemical element arsenic. Generally, the content is very small, but the increasingly serious environmental pollution may make the arsenic content in these animals reach a higher level. The valence state of arsenic contained in shrimp is pentavalent. Under normal circumstances, pentavalent arsenic is harmless to human body. Theoretically, high doses of vitamin C (more than 500mg of vitamin at a time) and pentavalent arsenic will be converted into toxic trivalent arsenic (arsenic) through complex chemical reactions, and trivalent arsenic can cause human poisoning when it reaches a certain dose.
2. How to remove the fishy smell of seafood?
1. Don't put ginger early.
When cooking seafood, many people always like to put ginger too early, thinking that it can remove the fishy smell of seafood as much as possible. Later, experts reminded that the most taboo for cooking fish and seafood is to put ginger too early, which will not only remove the fishy smell, but also affect the original flavor of seafood. So when is the best time to put ginger to remove fishy smell? A large number of experiments show that when the ph value of fish extract is 5 ~ 6, adding ginger is the best way to remove fishy smell.
If ginger is put too early when cooking fish or seafood, protein in fish extract will hinder the deodorization effect of ginger. So it's best to heat and cook for a while, and then put it after the protein of the fish has solidified.
2. Flour
Most people who make seafood find that seafood not only has its original taste, but also adds oily taste, which makes it difficult to eat seafood that should be delicious. The reason for this result is that you didn't master some tricks when cooking. Experts remind that when cooking fish, you should first heat the fried fish oil in a pot, add a little onion, ginger and pepper to fry it, and then remove the pot from the fire.
This time is the most critical step. You should grab a handful of flour and sprinkle it in hot oil. After heating, flour will gelatinize and precipitate. The purpose of this is to make flour absorb a part of trimethylamine dissolved in oil, so as to effectively remove the smell of oil.
3. Wet starch
In addition to flour, we can also effectively remove the fishy smell and oily smell of seafood. When cooking fish and seafood, you can also use wet starch, which can remove all kinds of fishy smell more obviously. First, the fried fish oil is heated, and then an appropriate amount of onion, ginger and pepper is added to achieve the basic deodorization function. Then pour in some sticky wet starch slurry, which can completely remove the fishy smell and oily smell in the oil.
The reason why wet starch has such an effect is that wet starch bursts and sinks into oil when heated, and starch bubbles can absorb the fishy smell in oil. At this time, you only need to skim off the floating starch bubbles, so that the seafood will have no smell.
4. The crab has turned fishy
First, wash crabs in a basin. At this time, the outside of crab shell must be carefully brushed with a small brush. Then put a proper amount of water into the steamer, put the washed crabs into the steamer, cover the lid and boil over high fire, and turn off the fire for about 15 minutes. Then put the crab on a plate, pour a little yellow wine, sugar and vinegar into the Jiang Mo, and dip the crab meat into it.
All these cooking skills can help us effectively remove the fishy smell of seafood. Not only that, these practices can also effectively kill all kinds of bacteria and parasites in seafood, so that we can enjoy delicious food with peace of mind.