The magical 37° north latitude passes through Yantai, Shandong, leaving rich products between the mountains and the sea. The mouth-watering seafood feast in "A Thousand Years of Meals" inspired many viewers to grow in Yantai, and also refreshed everyone's understanding of Shandong cuisine. We know it, but what caused more discussion among the audience was the colorful sea cucumbers naturally growing in the sea.
Purple, green, yellow, white... so many rare colors, but they are all natural and edible delicacies?
Many netizens expressed their knowledge: "Dopamine color matching is also popular in sea cucumbers?" "If I hadn't watched the show, I would definitely not dare to eat it if it appeared on the dining table in the future." "The last time I saw such a bright ingredient, it was poisonous mushrooms. "... When you come to Yantai to eat seafood, there are so many ways to eat seafood that you can't imagine.
Sea cucumbers are also popular with dopamine? In fact, you can eat all of these!
The survival history of sea cucumbers can be traced back to more than 600 million years ago. It is one of the earliest living biological species and was born 300 million years earlier than the dinosaurs! Of the more than 1,000 species of sea cucumbers existing in the world today, less than 100 are edible.
The most common thing on our dining table is black sea cucumbers, but in fact, sea cucumbers come in many more colors than we think. The program "One Thousand Years of Meals" showed four kinds of sea cucumber seedlings with different colors at once. The bright colors and rare quantities made many people mistakenly think that they were "mutated varieties". Are these sea cucumbers really edible?
Yellow sea cucumber is also called yellow wart sea cucumber and yellow sea cucumber. It is characterized by its good appearance and shiny golden appearance, which makes it look rich and delicate. Not only are they beautiful to look at, but they also have a "docile" personality. Many people raise yellow sea cucumbers specifically for viewing. In fact, this kind of sea cucumber tastes very good and has very high nutritional value!
Green sea cucumbers look more beautiful and more "dangerous". The green color is like gemstones, as if they are wearing a green shirt. They not only rely on their appearance to resist natural enemies, but also "scare off" many diners. In fact, the green skin of sea cucumbers is due to the absorption of the green color of seaweed and seaweed. When these sea cucumbers grow up, they become slightly larger and taste more enjoyable.
White sea cucumber is also called white jade ginseng. It is as white as snow, as clean as jade, and its appearance is absolutely stunning. The probability of a sea cucumber gene mutating into white is only one in 200,000, and because white sea cucumbers have very strict water quality requirements for survival, they are extremely rare and rare to see. Not only does it look great, but it also contains significantly more selenium than ordinary sea cucumbers.
Purple sea cucumbers are more precious than white sea cucumbers. The so-called "white for thousands of years and purple for thousands of years", purple sea cucumbers are very rare in nature. The "Jiaolong" manned deep-sea probe once was at a depth of 4743 meters in the Mariana Trench. I photographed a purple sea cucumber that is more than 30 centimeters long. Both the color and the size are amazing.
Experts in the program "One Thousand Years of Meals" said that my country has already started breeding colorful sea cucumbers. Perhaps in the near future, these sea cucumbers with wonderful colors and high nutritional value will appear in our lives as new varieties of edible sea cucumbers. on the dining table.
Do you dare to try it? Colorful sea cucumbers are coming to our dining tables
"Sea cucumbers are warm and tonic and can nourish the enemy, hence the name sea cucumbers." As a food ingredient, sea cucumbers have extremely high nutritional value, ranking first among the eight delicacies. They are also known as "sea ginseng". It contains 18 kinds of amino acids needed by the human body, and has various pharmacological effects such as anti-tumor, regulating immunity, and antioxidant. The "Compendium of Materia Medica" records the miraculous effects of sea cucumbers as medicinal materials.
The earliest records of eating sea cucumbers in my country appeared in the Three Kingdoms period. At that time, the main way to eat them was "burning them". By the Wei and Jin Dynasties, sea cucumbers had become a precious delicacy in banquets. The Ming Dynasty's "Wuzazu" and the Qing Dynasty's "Suixiju Diet Manual" both have detailed records of the cooking methods of sea cucumbers, including cold dressing, roasting with green onions, steaming, and making soup.
In this week's "One Thousand Years of Meals" program, we explore "Lang Tao Sha" and "Pomegranate Sea Cucumber", two delicacies related to sea cucumbers from ancient books.
Despite its long history, sea cucumbers have always been a rare and precious ingredient. Now, with the efforts of marine biologists and the business community, sea cucumbers are gradually making their way onto people’s dining tables and will soon become a more daily gourmet ingredient, including the amazing ones in the show Colorful sea cucumbers for everyone.
All this is inseparable from the efforts of scientists. This week's "One Thousand Years of Meals" program went to the ocean ranch in Yantai, Shandong, where a large number of doctor-level "sea cucumber dads" are protecting the baby sea cucumbers.
scientifically cultivate sea cucumber varieties with more stable genetics and better quality; continuously monitor the ecology of marine pastures to provide a more suitable growth environment for sea cucumbers; recuperate and recuperate in stages, continue to increase and release, and interact with scenes, seed industry, equipment and husbandry, etc. Level upgrading and construction to achieve a leap in productivity. It is not only necessary to meet the "quantity" demand, but also to achieve "quality" upgrade. This new quality productivity with scientific and technological innovation as the core is effectively driving the better development of the sea cucumber industry. As netizens lamented, it turns out that "the country has sent a group of people with the highest IQs to work hard to enrich our dining tables."
Use the sea as a field, sow the seeds of science and technology, bloom the flowers of development, and harvest the fruits of prosperity. How will "One Thousand Years of Dish" explore more sea cucumber delicacies next? Let us look forward to it together!
