Agar is a coagulant made from seaweed and is a delicious vegetarian food.
Because agar is not easy to melt, it needs to be added to boiling water and boiled for a few minutes to completely melt in the water. Once the temperature drops below 40 degrees, it will solidify immediately. Therefore, agar is often used to make pastries such as yokan and jelly.
It is said that agar can also be soaked in water before use. After being fully soaked, it will expand to four times its size. It has a soft yet hard texture and tastes very refreshing.
Xiang Yang did not collect too many, just one, and prepared to take it back for everyone to see.
Immediately afterwards, Xiang Yang saw a large number of small shrimps, which were one of the iconic marine creatures of Antarctica, Antarctic krill.
These Antarctic krill gather together like a hornet's nest, which is scary to look at.
Xiang Yang ignored these Antarctic krill. There were already enough krill on his boat. Moreover, even if he wanted to catch them, Antarctic krill could not be caught by humans on the seabed with their hands. The best way was to find a piece of floating ice, drill a hole in it, and then scoop it out.
Then, Xiang Yang saw a large number of Antarctic clams on the seabed beach.
These Antarctic scallops are also a very important economic seafood, sold all over the world. Not only is the meat delicious, but it is also rich in fat. It is a healthy food that increases protein in the body and can strengthen the body if eaten more often.
In addition, after the meat of the Antarctic clams is eaten, the shell also has an important use.
There are so many health care products and skin care products nowadays, and many people may have never seen this Antarctic shell skin care oil.
More than ten years ago, Antarctic shell skin care oil was a product that was popular all over the world. Especially in winter, applying it on the hands could prevent the skin from cracking. At that time, many people in coastal cities were using it.
However, the price of these Antarctic clams is not expensive, because they have strong vitality and reproductive ability, and artificial breeding has long been achieved in many coastal areas.
Moreover, artificially cultivated Antarctic clams are fatter and more delicious than wild Antarctic clams.
Xiang Yang took a few casual glances and lost interest in these Antarctic clams. Xiang Yang, who was used to eating large clams, simply looked down on these Antarctic clams that were not even as big as two fingers.
Suddenly, Xiang Yang's eyes lit up, "It's actually green-lipped abalone."
Greenlip abalone is a kind of cold water abalone that only lives south of the southern coast of Australia. It is one of the top abalones.
But then, Xiang Yang was disappointed. The reason why green-lip abalone is considered the top category of abalone is that it is large in size and has thick meat. An ordinary small one weighs about 200 grams, which is about the size of a two-headed abalone or a three-headed abalone. In the abalone market, there has always been a saying that double-headed abalone is worth a fortune.
Large wild green-lip abalone can grow into single-headed abalone. On the southwest coast of Australia, fishermen often catch green-lip abalone weighing five or six hundred grams and become rich overnight.
The abalone Xiang Yang saw was indeed a green-lipped abalone. It had a thick shell with eight small holes, and the abalone meat was covered with a circle of green coating.
The green coat is the biggest feature of the green-lip abalone. This green-lip abalone may have stayed in one place for a long time. There are some seaweeds growing on the shell, and the surface of the shell is red.
Xiang Yang stretched out two fingers and gestured at the green-lipped abalone. He was quite disappointed. This green-lipped abalone weighed only 200 grams at most and belonged to the category of three-headed abalone.
Although this kind of green abalone is also the best among abalones, it is far less valuable than single-head abalone.
Forget it, just be content.
Xiang Yang grinned, picked up the green-lipped abalone and put it back into the net bag.
Xiang Yang planned to take good care of the green-lipped abalone and see if he could cultivate it and raise it into a double-headed abalone. This green-lipped abalone clearly had the qualities to become a double-headed abalone.
Then, Xiang Yang began to search the surroundings carefully.
What's more, Xiang Yang really found a few more of them.
It’s just that these ones are smaller in size. If you count by number, there are more than ten of them.
But Xiang Yang did not miss it. Compared with the strong-flavored black-lip abalone, the green-lip abalone has a smoother taste and is suitable for stewing, stir-frying, or sashimi, especially stewing in soup.
The baked green-lip abalone has a strong abalone flavor, fresh juice and fragrance, and a chewy texture. The taste is different from that of dried abalone.
Xiang Yang planned to take these small ones on board and have them as a snack for himself.
Of course, those were too small. Xiang Yang did not catch any that were over twenty in size.
This is Xiang Yang's general idea of fishing, which is not enough to catch them all in one net.
At the same time, Xiang Yang began to recall the introduction of the green abalone in his mind.
Pure wild greenlip abalone mostly prefers sheltered waters, often accompanied by strong tidal movements.
Compared with other abalone varieties, the production of greenlip abalone is extremely low. From Western Australia to the Weddell Sea, the annual production of greenlip abalone is less than 60 tons. It is known as the world's top abalone and the king of nourishing food.
Its flesh is lighter in color and has a rich flavor, so it is particularly suitable for making soup and is very popular in southern Chinese and Hong Kong cuisines.
In addition, greenlip abalone has extremely high nutritional value. It can supplement the OMEGA-3 brain-essential nutrients needed by the human body, including protein, iodine, and iron.
Since wild green-lip abalone lives on the surface of rocks under the sea, they can only be caught one by one by diving into the water, which is extremely difficult. Therefore, green-lip abalone is very expensive.
In addition, green-lipped abalone likes to live in rock caves, the lower ends of rock protrusions, and in cracks between rocks.
In Australia, fishermen must dive into the cold southern Australian waters below 20 meters to catch the precious greenlip abalone.
Of course, green-lip abalone is worthy of its expensive price.
The meat of wild greenlip abalone contains a biologically active substance called abalone, which can promote lymphocyte proliferation and has a strong ability to inhibit the growth of cancer cells.
Many modern medical experts have used green-lipped abalone in combination with cyclophosphamide, the most commonly used anti-cancer drug in clinical practice.
Many scientific experimental results have shown that green-lipped abalone can increase the tumor inhibition rate of cancer patients and reduce the damage caused by cancer to normal cells.
Moreover, wild greenlip abalone is rich in arginine, which has a very significant effect on strengthening sperm for adult men.
In addition, wild greenlip abalone is also very rich in globulin, and its protein globulin content is much higher than that of pork, beef, mutton and other livestock.
Globulin can enhance the body's immunity and strengthen the disease resistance of those with weak constitution, especially the body's ability to resist infectious diseases such as influenza and measles.
Green lip abalone can be used to make a variety of delicious dishes, such as the Dongyi people's favorite sashimi, or it can be cut into pieces and mixed with chicken to make a delicious abalone and chicken soup, or it can be used with dried shrimps, chicken and fish to make a delicious fried rice.