In autumn, whether it's seafood or freshwater fish, they are incredibly fresh! Crabs, shrimp, shellfish, and snails are at their plumpest and most 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 Supplementing Calcium and Regulating Blood Sugar
Zuo Xiaoxia, Director of the Nutrition Department at the 309th Hospital of the PLA: When it comes to seafood 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 in sequence. When adding broth, season with salt, scallions, and garlic. Simmer over low heat until the broth is reduced to a quarter, then sprinkle with cilantro. This dish is delicious and can supplement protein and calcium.
When buying eel, choose those that swim actively and are of medium size, as they produce histamine after death, which can easily cause food poisoning. It's best to kill and cook them immediately. Additionally, people with unhealed post-operative wounds or skin conditions should try to avoid eating it.
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How to make Eel and Dried Shrimp Stew with Tofu
Boiled Shrimp with Vinegar, for Deliciousness and Vascular Health
Wang Leijun, National Level 1 Nutritionist: Autumn shrimp have fresh 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 I'd like to remind everyone to try to eat less of the shrimp heads. Due to pollution, near-shrimp shrimp may accumulate some heavy metals like arsenic, mercury, and lead, most of which are concentrated in the head. I like to eat boiled shrimp; its color is bright, it retains the original flavor of the ingredients, and doesn't destroy the nutrients. Boiled shrimp with vinegar is a golden combination. Vinegar not only enhances the flavor but also has a sterilizing effect, making it a double safeguard when paired with "avoiding the shrimp head." In addition, people who are weak or have skin ailments (wounds, pus, sores) should try not to eat it.
How to make 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 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 onto bamboo skewers, place some celery or onion underneath 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. (Photo source: CFP)
How to make Saury