With the increase of Japanese cuisine, sashimi food has also begun to enter our lives. The sashimi is dominated by salmon, and a lot of salmon recipes have emerged, such as fragrant salmon bone and salmon tofu soup. , Salmon meat fried rice and so on, today we will introduce the nutritional value and efficacy of salmon.
Salmon is not something that everyone can eat. Who can't eat salmon? What are the taboos for eating salmon?
Who can't eat salmon
Allergic, gout, hypertensive patients Shensi. Pregnant women should not eat raw salmon.
Salmon taboos
1, eat sea fish cooked to eat better, raw food will be due to the infection caused by anisakia caused severe abdominal pain and allergic reactions.
2, salmon does not need to be particularly bad.
Effect of salmon
1. Lower cholesterol
Salmon contains unsaturated fatty acids that remove excess saturated fatty acids in the blood, lower cholesterol and blood lipids, and strengthen blood circulation.
2. Prevention of cardiovascular disease and prevention of stroke
Salmon contains unsaturated fatty acids, which can remove excess saturated fatty acids in the blood. After removing too much saturated fatty acids, it can reduce the damage of lipid toxins on the blood vessel wall and maintain the elasticity of the blood vessel walls. Therefore, it prevents cardiovascular diseases. It also prevents stroke.
3. Eye protection
The unsaturated fatty acid Omega-3 in salmon has a preventive effect on the retina and dry eyes. Fish oil helps eyesight, so eating salmon can protect the eyes.
4. Hair care
Salmon is rich in protein, and our hair is made of protein, so salmon can provide nutrition for the growth of hair, while salmon is rich in copper, which is related to the color of the hair.
Eating salmon sashimi notes
Our contact with sashimi is generally started with salmon sashimi, because the taste and taste of salmon is more easily accepted by Chinese consumers than other sashimi. So, how to choose salmon, how to eat sashimi, how to make sashimi? Easy to grasp the little secret of four salmon sashimi, you can enjoy this delicious human taste.
First, quality ingredients
Want to DIY sashimi at home, without high-quality ingredients, how can you make a sense of accomplishment? Norwegian salmon with the reputation of "king of the ocean" is undoubtedly the best choice for sashimi. Because Norway is close to the Arctic Circle and seawater is cold, pure and pollution-free, the delicate taste and reliable quality of Norwegian salmon is often considered synonymous with excellent quality. How to choose fresh Norwegian salmon? Start with the following three points:
1, choose to buy Norwegian salmon in the big supermarket.
2. Check the manufacturer's and seller's information on the packaging. Note that each Norwegian salmon has traceability, and the seller can verify the origin of the product.
3. The fresh Norwegian salmon fish is orange-red in color and bright in color. The flesh is firm and smooth. The fat is distributed like marble and has visible white stripes. It quickly rebounds after being squeezed by the fingertips.
Second, the cleanup of knowledge
When a whole piece of fresh Norwegian salmon is placed in front of it, do not wash it with water. Since Norwegian salmon grows in the cold seawater, the fish oil content is very rich, and the more it is washed with water, the more the oil will be secreted. The correct way to deal with the application of kitchen blotting paper gently adsorbed Norwegian salmon surface oils.
Third, the tool is very important
In the case of sashimi, it is recommended to use a special spur knife. If not, you can choose the tools used in Western cuisine or the meat cutters commonly used in the home. The thinner the knife, the better the sharpness. This will protect the original when cutting. The morphology and texture of the fibrous tissue and the raw material itself.
Fourth, the cutting method is stress
Norwegian salmon purchased from supermarkets are generally processed strips of salmon. Place the salmon on a cutting board, remove the salmon skin with a knife, and gently stroke the peeled salmon vertical section by hand. If there is a fishbone, use a pair of tweezers or small scissors to gently pull out the fishbone. The remaining pieces of salmon should be selected according to different parts of the knife, the back of the meat is slightly solid, to be cut vertically, the abdomen is soft, and the knife should be cut obliquely. In the process of cutting should be noted that it must be cut across the board.
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