Introduction: In autumn, whether it's seafood or freshwater fish, they are incredibly fresh! Crabs, shrimp, shellfish, and snails are at their most plump and delicious, and they are also very nutritious. How to eat them? Let's see what the nutrition experts have to say.
Eel and Tofu Stew, for Bone Health and Blood Sugar Regulation
Zuo Xiaoxia, Director of the Nutrition Department at the 309th Hospital of the PLA: When it comes to nutritious aquatic products for nourishment, eel is a must. Eel is highly nutritious, rich in DHA, lecithin, vitamin A, and iron. For diabetics, it has low fat content, and the "eel factor" it contains can help regulate and stabilize blood sugar.
Eel and tofu stew is a great choice. After sautéing, add the eel and northern tofu to the pot. When adding broth, season with salt, scallions, and garlic. Simmer over low heat until the broth is reduced to a quarter of its original volume, then sprinkle with some cilantro. This dish is delicious and can also supplement protein and calcium.
When buying eel, choose those that swim actively and are of medium size. They produce histamine after death, which can easily cause food poisoning, so it's best to kill and cook them immediately. In addition, people with unhealed post-surgical wounds or skin conditions should try to eat less.
Dried Scallop and Eel Congee
Boiled Shrimp with Vinegar, Delicious and Good for Blood Vessels
Wang Leijun, National Level 1 Nutritionist: Autumn shrimp have fresh, tender meat and a great texture. They are also rich in magnesium and calcium, which can help protect the cardiovascular system.
There are many ways to cook shrimp, such as in soups, stir-fried, or boiled. But a reminder: try to eat the shrimp head as little as possible. Due to pollution, shrimp from coastal waters may accumulate some heavy metals like arsenic, mercury, and lead, most of which are concentrated in the head.
Boiled shrimp are brightly colored, preserve the original flavor of the ingredients, and do not destroy their nutritional value. Eating boiled shrimp with vinegar is a golden combination. Vinegar not only enhances the flavor but also has a sterilizing effect, and together with "not eating the shrimp head," it provides double protection. Additionally, people who are weak or have skin conditions (wounds, pus, sores) should avoid eating it.
Boiled Shrimp
Oven-Roped Saury, Delicious and Nutritious
Fan Ronghui, National Level 2 Nutritionist: Saury meat is a high-quality protein that is easy for the human body to digest and absorb, and its nutritional value is highest in the autumn.
Saury is rich in unsaturated fatty acids, which can improve brain function and prevent cardiovascular and cerebrovascular diseases. If you have an oven at home, you might as well try oven-roasted saury.
First, marinate the fish with salt, cooking wine, and five-spice powder, then refrigerate for 15 minutes to allow the flavors to fully penetrate. After taking it out, thread the saury with bamboo skewers, place some celery or onion under the fish, wrap it in aluminum foil, and bake at 180°C for 5-7 minutes.
It should be noted that patients with liver and kidney diseases should not eat too much, as it may increase the metabolic burden.
Oven-Roped Saury