CATDOLL : CATDOLL: Is abalone resilient?

1. Does abalone have strong vitality?

Abalone has a lifespan of eight years.

Abalone life cycle

Abalone is a relatively slow-growing species in the shellfish family. It usually takes 1-4 years or even longer for it to grow from a fertilized egg to a commercial size of 6-8 cm. Taking China's wrinkled abalone as an example, it takes nearly 3 years of growth to reach about 7 cm.

The growth rate of abalone decreases with age. During the growth process, abalone shells will leave growth lines similar to tree rings. The obviousness of the growth lines is related to the season and the type of food they eat. In the fast-growing season, the growth lines are obvious and the distance is wide. In the slow-growing season, on the contrary, the growth lines are dense and the distance is close. Sometimes it is not easy to directly judge the exact age of an abalone shell from the growth lines on the front side. We can remove the algae, lime worms and other objects attached to the shell surface and use electric light to see the growth rings of the abalone shell.

Abalone farming conditions

The most suitable water temperature for abalone growth is 10-20℃. Taking the black abalone, the main abalone species in Fujian, as an example, when the temperature reaches 26-29℃, the growth becomes slow, and it stops growing below 14℃. Therefore, farmers send abalone to the south in winter, and in summer, farmers in the south send abalone to the north to escape the heat. There are many ways to cultivate abalone, including bottom seeding (also known as natural proliferation), raft cage farming, factory farming and tunnel farming, etc. No matter which farming method is used, it is particularly important to choose fresh water quality.

1. Seaweed is growing and bait is plentiful.

2. The water is clear and flowing, and the seawater specific gravity is stable, remaining above 1.020 throughout the year.

3. The bottom is rocky reefs.

4. The sea area should be free of industrial pollution, with few harmful organisms, and without freezing in winter and drifting ice in spring.

2. How to tell whether bird’s nest is authentic?

There are three types of bird's nests: those collected from natural cave nests, artificially raised indoor nests, and processed nests. In addition, there are artificial bird's nests made from seaweed and fake bird's nests made from starch. These fakes are almost indistinguishable from the real thing, so to identify bird's nests, you must first distinguish between the real and the fake, and then classify and grade them.

3. What is the most delicious dish in the world?

Your favorite dish is the best.

4. What are the four famous dishes in the world?

Snails, shark fins, scallops and abalone are known as the four famous dishes in the world. They are a kind of high-nutrition health food that modern nutritionists and gourmets fully advocate.

Snail is the first of the four famous dishes in the world. It is one of the seven best-selling game in the international market. Its protein content is 60.42%. It ranks first in the world in terms of protein content and quality among animals. Cholesterol is almost zero. Fat is less than 2%. It contains more than 20 kinds of amino acids necessary for the human body. At the same time, snail meat contains calcium, phosphorus, copper, iron and other minerals required by the human body. In addition, it also contains some special acids, VB group, antibiotics and other medicinal ingredients. Dishes made from snail meat are not only plump, tender, refreshing and delicious, but also rich in nutrition. It contains protein, fat, sugar, calcium, phosphorus, iron, vitamins, alkaloids, lactones, coumarin, phenols and tannins.

Shark fin. There are many kinds of shark fin. But the cooking methods are roughly the same. There are many grades of shark fin. The highest grade is Tianjiu fin. Others are: Haihu, Jingou, Chunchi, Hudieqing, etc. The lowest grade is Jizai fin.

Nowadays, the shark fin cooking methods are roughly divided into two schools, the southern and the northern schools. Commonly known as [South scattered and North row]. That is, the northern method mainly uses row fins. The row fins are located on both sides of the shark gills. The southern method mainly uses scattered fins. The row fins are large and have a large portion. They are very consistent with the rough, hearty and ostentatious character of northerners. Loose fins are made by soaking the shark fins, removing the skin and meat, and breaking them apart. Each fin is transparent and needle-shaped. It is generally difficult to pass off inferior products as good ones when making loose fins. Therefore, from this point, we can also see the characteristics of southerners who are shrewd in dealing with things and pay attention to diet. In terms of eating methods, row fins are smooth, the soup is thick, and a lot of starch is added, while loose fins are refreshing, tough, and chewy. The soup is clear and delicious. The two schools in the north and south are basically similar in the selection of soup ingredients.

Dried scallops are made from scallops, scallops and scallops. The adductor muscles are peeled off after being cooked, cleaned and dried.

The best quality dried scallops are from Shidao, Tongdong. The grains are not big but full, round, uniform, light yellow in color, and fragrant when dried. The most valuable thing is that the meat is fine and tender, tender and glutinous, and slightly sweet. It is the best among dried scallops. The scallop dried scallops produced in Guangdong and Fujian are available in raw and cooked versions. The cooked and sun-dried ones are the best, and taste slightly sweet. The flavor and quality of scallop dried scallops are not as good as those produced in Shidao and Yantai. When purchasing, choose the ones with light yellow and shiny color, white frost on the surface, dry body, complete grains, uniform size, tender meat, firm and full, clear and thick meat, light salty taste, strong umami taste, slightly sweet aftertaste, with the unique fishy fragrance of this product, no impurities, and no fragments. If the color is old yellow, the grains are small or broken, it is second, and the color is dark or yellow-black, and the meat is old and tough.

Abalone, known as the "crown of seafood", has been one of the "eight delicacies" of seafood since ancient times. Abalone is called fish, but it is not actually a fish. It is a single-shell marine shellfish belonging to the class Gastropoda and the family Abalone. Because it looks like a human ear, it is also called "sea ear". There are many islands in the Dajiamohai area of ​​Liaoning. The abalone produced there accounts for 70% of the national production. Abalone is one of the precious marine delicacies. The meat is tender, fresh and not greasy, and rich in nutrition. It is delicious when used in cooking and making soup. The shell of abalone is called Shijueming in traditional Chinese medicine because it has the effect of improving eyesight and removing cataracts. Ancient books also call it "Qiangliguang". Shijueming also has the effects of clearing away heat and calming the liver, nourishing yin and strengthening yang. It can be used to treat dizziness, hypertension and other symptoms. The colorful pearl layer of abalone shell can also be used as a raw material for decorations and shell carving.——————————————————————————————————————————————Four famous dishes

Shih Tzu Tongue:

There is a kind of dessert in Xishi's hometown called "Xishi Tongue". The pastry chef uses the hanging technique to make water-milled flour with glutinous rice flour, and then uses glutinous rice flour as the filling to wrap the stuffing mixed with more than a dozen kinds of fruit materials such as jujube paste, walnut meat, osmanthus, green plum, etc., and puts it in a tongue-shaped mold to press it into shape. It can be boiled in soup or fried in oil. The characteristic color of this dessert is like a bright moon, sweet and refreshing. In this meal, there is also a soup made from seafood shellfish clams or sand clams, which was also given the beautiful name of "Xishi Tongue" by the emperor. It is said that when Emperor Xuanzong of Tang Dynasty traveled to Laoshan in the east, the chef made this soup for him, and Emperor Xuanzong exclaimed after eating it. It can be seen that this dish is very delicious. This soup dish has a greasy soup, smooth quality, and delicious taste, and is known as "the best in the world".

Royal Chicken:

This is a Sichuan dish created by a famous chef in Shanghai. It uses fat and tender hens as the main ingredients and wine as the seasoning. The dish is rich in wine aroma and delicious, which means "Royal Concubine Chicken". There is also a kind of "Royal Concubine Chicken" in Xi'an. It is filled with chicken breast, chopped green onions, cooking wine, mushrooms, etc. It looks like a full ear of wheat, with thin skin and tender fillings, delicious and not greasy.

Diao Chan Tofu:

Also known as "Loach drilling tofu". The loach is used to describe the slippery Dong Zhuo. The loach was so anxious that it had nowhere to hide in the hot soup, so it drilled into the cold tofu, but it still couldn't escape the fate of being cooked. It's like Wang Yun offering Diao Chan and using the beauty trap. The tofu in this dish is white, delicious and spicy, and the soup is greasy and fragrant. There is also a kind of "Diao Chan Glutinous Rice Balls" among the folk snacks. Legend has it that Wang Yun asked someone to add ginger and chili to ordinary glutinous rice balls. After Dong Zhuo ate this white, attractive, spicy, refreshing, mellow and pleasant glutinous rice balls, his head swelled, sweating profusely, and he was drunk without realizing it, and was killed by Lu Bu.

Zhaojun Duck:

Legend has it that Wang Zhaojun, who was born in Chu, was not used to eating noodles after she went to the frontier, so the chef soaked vermicelli and fried gluten together and cooked them in duck soup, which was very much to Zhaojun's liking. Later, people used vermicelli, gluten and fat duck to cook a dish called "Zhaojun Duck", which has been passed down to this day. In the northwest region, a kind of "Zhaojun Pizi" named after Wang Zhaojun is also popular. It is stuffed Pizi that people eat in summer. The method is to separate flour into starch and gluten, and make noodles with starch, cut gluten into thin slices, and eat them together, supplemented with spicy seasoning. It tastes sour, spicy, cool, soft and delicious.