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A brief introduction to Haihong Biology

1. Haihong is a kind of bivalve marine life. Haihong, also known as mussel, is a kind of shellfish marine life, belonging to bivalve class. They usually attach to seaside rocks and feed on small organisms, plankton and organic debris in the ocean. Haihong's body is covered by two shells, which can be opened and closed freely to ingest food and breathe. Their shells are black, brown or gray, with unique textures and patterns.

2. Haihong is a kind of bivalve marine life, its scientific name is mussel. In different regions, people may give it different names according to its characteristics or habits. The following is a detailed introduction to Haihong: the name Haihong comes from Haihong, which is mainly used in the southern coastal areas of our country. In other areas, people may be more likely to call it a mussel. The name of this marine creature may be related to its special ecological habits.

3. Haihong refers to porphyra, also known as Mytilus mansoni. Haihong is a kind of marine life, which belongs to the mussel family. It is often referred to as porphyra or mussel. Haihong is distributed all over the world, especially in coastal areas, which is an important edible shellfish. Its shell is flat, usually purple or brown, and sometimes in green or black varieties.

The Preservation method of Sheng Haihong

1. The sea rainbow can be kept overnight. If it is a fresh sea rainbow, it can be preserved in ice water. To avoid sunlight, it should be placed in a cool place and the ice water should be changed at any time. However, it is recommended to finish it in the shortest possible time. If it is a cooked Haihong, it should be refrigerated in the refrigerator. Haihong is a kind of seafood, which is not suitable for long-term preservation. It is necessary to make and eat it after buying it home.

2. If it is a small amount of Haihong, we can wrap it in a wet cloth and store it in the refrigerator, which can be stored for 3-4 days. But fresh Haihong is not recommended to keep in this way, because once spoiled and eaten, it will cause harm to the body. Generally speaking, vendors who sell Hai Hong cover it with a quilt and put it in a shady place, so that they can sell it for two more days without being beaten by dew.

3. Haihong can keep it fresh by soaking and quick freezing. Soak if the Haihong bought home is still alive, you can put the Haihong into ice water to soak and preserve. The ice water only needs to pass Haihong. Soaking the sea rainbow in ice water can maximize the freshness of the sea rainbow, but it is best to change the ice water every 3 to 6 hours, so that the fresh time will be longer.

The practice of Haihong meat is familiar to the whole family.

1. Practice: pick celery leaves, wash and set aside. Cut the celery into sections. Haihong peels the skin and leaves the meat. Scald the celery in hot water. Mix celery and Haihong meat with salt, soy sauce and sesame oil. Fried Haihong ingredients with chili peppers: 400 grams of fresh Haihong, green pepper, dry red wine pepper, ginger garlic.

2. Haihong spareribs: fresh Haihong 1 jin, spareribs half jin, yellow sprouts, 2 slices of ginger, a little salt. Wash Haihong, add a few slices of ginger cold water to boil, shell, and put the meat on a plate for use. Stewed spareribs in Haihong soup for 2 hours. Wash the yellow sprouts and cook the roots and stems with spareribs. After the ribs are cooked, add the yellow sprouts and bring to the boil, then pour in the sea rainbow meat and sprinkle half a tablespoon of salt.

Steaming Haihong: this is the simplest and best way to retain the original flavor of Haihong. Wash Haihong, put it in a steamer, add the right amount of sliced ginger and onions, steam for about 5-10 minutes until the Haihong shell opens. Seasonings such as minced garlic, soy sauce or coriander can be added according to your taste. Stir-fry Hai Hong with minced garlic: first wash Hai Hong, then blanch it with boiling water until the shell opens, take out Hai Hong meat and set aside.

4. Steaming Haihong: rinse Haihong with clean water, cut it into pieces, put it in the top drawer of steamer and steam for 10-15 minutes until Haihong is done. You can use onion, ginger and garlic ingredients to dip in sauce to enhance flavor. Boil Haihong soup: put the washed Haihong in boiling water and cook for 2-3 minutes until the Haihong meat turns white. Boiled into delicious Haihong soup with vegetables and seasonings.