my golden fishing village

Chapter 142 Live Barbecue
"Mice, I don't know if you are that kind of person, but the function of oysters is probably not as good as you think." Chen Fan smiled mysteriously and clicked.

In the list of aphrodisiac foods, oysters can be regarded as stars.

One of the reasons for oysters to strengthen yang is that the mineral zinc is relatively rich, which can promote the production of sperm.

Indeed, oysters, like most aquatic products, are zinc-rich foods, and their zinc content is far higher than that of leeks and shiitake mushrooms, which are also "yang-strengthening foods".

Zinc plays an important role in gonadal health. Zinc deficiency can cause growth retardation in children, resulting in short stature and male developmental disorders.

Although zinc is beneficial to reproductive development and sperm production, it does not necessarily improve sexual performance.

In fact, there is currently no evidence that zinc intake can improve male sexual performance.

Moreover, in addition to aquatic products, other animal foods and nuts are also good sources of zinc.If you want to get zinc, these foods can also be obtained, there is no need to regard oysters as a special food for aphrodisiac.

Zhao Hao was at a loss.

"Young man, it's 60 yuan in total."

The stallholder counted.

"How about some more scallops?"

Chen Fan laughed, after all, how could there be no scallops in the barbecue?
Just imagine, on a hot night at a barbecue restaurant, take out a scallop, remove one shell, and use the other piece as a tasting plate. Under the charcoal fire, the white scallop meat and minced garlic are boiling in the delicious juice. Anyone who has tasted the delicious taste of scallops will be full of praise for it.

"scallop?"

"Aren't scallops and oysters the same thing?"

"Of course it's not the same one..."

Seeing Han Hanhua's expression, Chen Fan was speechless.

"Yes, is it?"

"It must be." Qian Ning was also speechless, "Look carefully, the difference is too big."

South Korean Hua looked.

Indeed, scallops look much better than dark oysters.

I have touched the oysters just now. The surface is rough and dark, and the shells are still connected together, making them ugly.

On the other hand, this scallop is much more beautiful.

The color is bright, the pattern is beautiful, and the left and right are symmetrical, just like a folding fan.

No wonder it is called scallops.

"Scallops are also delicious! If you don't tell me, I'd forget. This is a delicacy that has been around for thousands of years. Hurry up and buy more!"

Zhao Hao said, drooling from the corner of his mouth.

“Thousands of years of delicious food?”

"Is it that exaggerated?"

"Humph." Zhao Hao said proudly: "During the Three Kingdoms, people at that time had already begun to eat scallops. Although the way to eat them was relatively simple, they just put the scallops on the fire and roasted them."

"That's really crude, how can we do it without chopped green onions?"

"At that time, it can be compared with now."

Chen Fan shook his head.

Zhao Hao is right. The records of eating and cooking scallops are recorded in the Three Kingdoms period more than 700 years ago.

In "Linhai Soil and Foreign Objects" written by Sun Wu general Shen Ying, the products and customs of Linhai County at that time were recorded in detail. Small, with a pillar in the shell, when roasted, it tastes like wine."

At this time, people in the Sunwu area cooked shellfish similar to today's barbecue. The shells were grilled on the fire until the fragrance emitted.

Although the meat quality of scallops is delicious, it lacks a single grilling seasoning. In addition to the very high requirements for the heat, the taste will inevitably be inferior to any extent.

Therefore, in the Tang Dynasty, thanks to the unprecedented development of communication and integration between the Central Plains and foreign cultures, seasonings such as agarwood and wild fennel were introduced to the Central Plains. A splash of color on the table.

Meng Shen, a dietitian and medical scientist in the Tang Dynasty, recorded the cooking of scallops in his book "Diet Therapy Materia Medica": "Use raw pepper sauce to make good food."

It can be seen that people at this time have gradually stepped out of the field of single-grilled scallops, but are looking for how to better maintain their original flavor and at the same time bring out different characteristics.The scallop meat with raw pepper sauce after steaming has a unique fresh and spicy taste, and it can also be said to be the prototype of spicy scallops.

Unfortunately, limited by transportation and storage conditions, except for a few coastal areas, people in the early inland areas usually had difficulty accessing all kinds of seafood, including scallops.

Therefore, it can be seen that eating seafood and seafood products is a symbol of status and luxury.As a rare food in inland areas, scallops are as famous as fish bones, sea cucumbers, shark fins, abalones, fish maws, fish lips, and caviar, and are included in the "Eight Treasures of the Sea".They were used as seafood cooking ingredients that the emperor would eat when he held a banquet, which made many dignitaries flock to them at that time.

By the Song Dynasty, stalls specializing in seafood dishes gradually appeared in the Jiangnan area.

Among them, "Jiujiang Jue" is the most famous.

Take the meat raw, wash it with wine, the filaments are as big as a tendon, cook it with extremely hot wine.Make strands and eat them with pepper and vinegar.Add pepper, vinegar, a little sugar and salt, and serve cold.

Hot wine can effectively remove the fishy smell of scallops, making them refreshing even as a cold dish.

In the Qing Dynasty, with the development of shipping and the popularity of shellfish, more and more people liked to use scallops, dried scallops, and ginger.Many different local cuisines have gradually absorbed scallops into their own dishes. In addition to the palace cuisine that needs to include "Hai Bazhen" in the Manchu banquet, many official dishes, Tan family dishes, and Confucian dishes can be seen containing scallops. Cooking with this ingredient appears.For a while, various cooking methods are applied to this ingredient, such as cold dressing, frying, steaming, simmering, stewing, roasting, boiling, or spooning as stuffing.

However, as a precious food, scallops are not affordable by ordinary people.

I bought a lot of scallops, and the stall owner said with a smile: "Student, I have other things to write here, crayfish are also good?"

"Crayfish, hahaha, we have big lobsters."

Zhao Hao laughed.

"Lobsters!"

"Hehe, it's almost there. Let's come again next time we have a chance."

Chen Fan smiled.

Large yellow croaker, small yellow croaker, large lobster, blue crab, plus tuna, these scallops and oysters are enough seafood.

Let’s buy some leeks, enoki mushrooms and the like later. After all, we can’t always eat meat, right?
The group went shopping again, but luckily there was a caravan, and they waited until the sun set before turning back.

When they got home, they set up barbecue grills in front of Chen Fan's house.

"Students, look, we're grilling seafood by ourselves tonight, so we're full!"

Han Guohua directly started a video in the group and pointed the camera at a pile of ingredients on the long table.

"Have you seen it, tuna sashimi! It can be eaten raw, without further ado, I'll give you a taste!"

After saying that, he stretched out his chopsticks, picked up a large piece of fish and put it into his mouth!

In an instant, the group exploded!

(End of this chapter)