Abalone is rich in protein, there are more calcium, iron, iodine, and vitamin A and other nutrients; abalone can Yin, Pinggan, Gu Shen, can adjust the adrenal secretion, has a bidirectional role in regulating blood pressure; also has nourishment Yin nourishing effect, is a kind of complement but not dry seafood. Abalone can not eat what parts? When many people eat abalone, they are often used to eating whole abalone into their mouths. Did you know that seafood also has a "dead end" that can't be eaten. So what parts of abalone can't eat? Some people are reluctant to go to their green internal organs because abalone is expensive. Abalone's internal organs are poisonous and seasonal, which is related to the growth of algae. The poisonous period is from February to May every year. During this period, abalone's internal organs cannot be eaten. Abalone's internal organs contain photosensitizing toxins, which are the decomposition products of seaweed chlorophyll derivatives. This toxin is usually accumulated in abalone's liver in the spring and has photochemical activity. If someone eats abalone containing this compound and then is exposed to sunlight, it will promote histidine and tyrosine in the human body. The production of amine compounds such as acid and serine leads to inflammation and toxicity of the skin. The symptoms of poisoning of abalone toxins are red edema in face and hands. The physique hypersensitivity reaction is even greater but not fatal. So it is recommended to go to the internal organs. How to choose fresh abalone? First of all, from the appearance point of view, the color of the shell is bright, and no parasites can be attached. The fish is beige and light brown, and the shape is elliptical. There is no damage and the head is even. This kind of abalone is better. Second, we must start with the pinching of the meat. The abalone meat is rich, plump, soft, and elastic. The live abalone will shrink when touched, and the stiff abalone is dead and inedible. When you are satisfied with the choice of abalone, you must first draw the meat down along the abalone shell. There will be some viscera inside, to be removed. Then use a soft brush to clean the surface of abalone meat, especially in the crevices must be brushed several times. Abalone steamed garlic, or soup, porridge can be, the whole block of abalone can be cut cross-shaped knife, so easy to cooked also tasty. If you choose dry abalone, then mainly look at the place of origin, Japanese abalone quality is best, because abalone growth cycle is long, tight meat. When selecting dry abalone, we must also look at the color, light yellow, light red is better; under the light, under the sun, a good dry abalone will have a certain degree of transparency, smells a touch of seafood aroma, feels fleshy, No sticky feeling. Moreover, the abalone is generally free from white salt cream powder and has been cleaned. Because of the high profits of dry abalone, some unscrupulous traders will add abundance of metal and lead to abalone, so they must be carefully discerned. Hand-squeezing the middle part of the abalone, if it feels hard; in the light or in the sun, the color is black; and the volume size and actual weight are too different, it may indicate adulteration. Because dry abalone needs to rise, it is more elaborate and needs to be hung with broth. It is not recommended for families to buy, but it is a good gift. When you buy, you must personally weigh the weight. The actual weight should prevail. You can't just listen to the four-headed abalone and the six-headed abalone to buy it so as not to be fooled. Egg Roll,Cracker Cookies,Cookie Cracker,Cookies And Crackers JINJIANG XIEXIANG TRADE CORP., LTD. , https://www.xiexiangfoodstuff.com