How to make the red gaji fish delicious, what kind of fish is the red gaji fish

The scientific name of red jaige is true sea bream, also known as red carp, true red sea bream, big-headed fish, small red scales, etc., and it is a fish of the family of sea bream and true sea bream. The body is oval, laterally flattened, with a raised dorsal margin and a rounded and blunt ventral margin. The body color is pale red, the abdomen is white, the dorsal distribution is sporadically distributed to indicate the blue dots, and the terminal margin of the upper caudal fin is black, and the lower caudal fin margin is white.

The scientific name of red jaige is true sea bream, also known as red carp, true red sea bream, big-headed fish, small red scales, etc., and it is a fish of the family of sea bream and true sea bream. The body is oval, laterally flattened, with a raised dorsal margin and a rounded and blunt ventral margin. The body color is pale red, the abdomen is white, the back is scattered with small blue dots, and gradually disappears when it grows, the terminal margin of the upper lobe of the caudal fin is black, and the edge of the lower caudal fin socks is white.

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How to make the gaji fish delicious The method is as follows: 1Add a teaspoon of light soy sauce, a little cooking wine, a little salt, a spoonful of oil, and half a spoon of sesame oil to the pork filling, stir well, marinate for 10 minutes2

Slice the garlic, mince some of the green onion and ginger, shred the remaining green onion and ginger, and dice the shiitake mushrooms for later use. Add the minced green onion and ginger to the pork filling, add the shiitake mushrooms as well, and stir well3Gaji fish scrape off the scales, disembowel, remove the internal organs, clean it, and then sprinkle in a spoonful of salt and marinate for half an hour

Fill the belly of the marinated gaji fish with minced pork and sew it with a needle and thread to restore the integrity of the fish5Put an appropriate amount of oil in the pot, after the oil is hot, the chili flakes and garlic slices are stirred in the pot until fragrant, put the fish into the pot, fry it on both sides, add half a pot of boiling water, add a spoonful of white wine, add an appropriate amount of dark soy sauce to color, sprinkle in the ginger shreds, cover the pot, and simmer for 30 minutes on low heat 6Then add the chopped green onion and simmer for 10 minutes until the soup in the pot is tight, then turn off the heat.

Hello dear! Those who have a high disadvantage are happy to answer for you! How to make the gaji fish delicious The method is as follows:

1.Add a teaspoon of light soy sauce, a little cooking wine, a little salt, a spoonful of oil, and half a spoon of sesame oil to the pork filling, stir well, marinate for 10 minutes2Slice the garlic, mince some of the green onions and ginger, shred the remaining green onions and ginger, and dice the shiitake mushrooms for later use.

Add the minced green onion and ginger to the pork filling, add the shiitake mushrooms as well, and stir well3Gaji fish scrape off the scales, disembowel, remove the internal organs, clean it, and then sprinkle in a spoonful of salt and marinate for half an hourFill the belly of the marinated gaji fish with minced pork and sew it with a needle and thread to restore the integrity of the fish5

Put an appropriate amount of oil in the pot, after the oil is hot, the chili flakes and garlic slices are stirred in the pot until fragrant, put the fish into the pot, fry it on both sides, add half a pot of boiling water, add a spoonful of white wine, add an appropriate amount of dark soy sauce to color, sprinkle in the ginger shreds, cover the pot, and simmer for 30 minutes on low heat 6Then add the chopped green onion and simmer for 10 minutes until the soup in the pot is tight, then turn off the heat.

Talking about Soxun, Jiaji fish is rich in nutrients, which contains high protein, a small amount of fat and carbohydrates, including vitamin A, vitamin B1, vitamin E, niacin, niacin, carotene, retinol, etc., and also contains calcium, iron, phosphorus, so the nutrients are very rich. In general, traditional Chinese medicine believes that Jiaji fish can be appetizing and invigorating, dissipating accumulation and relieving cough, and can be taken appropriately for patients with food accumulation or easy palpitations, and at the same time, Jiaji fish also has a good effect on cough and diarrhea. Jiaji fish contains rich protein, vitamins, trace elements, etc., with effective detoxification, antibacterial, anti-inflammatory effects, for tuberculosis, chronic enteritis, chronic gastritis or long-term diarrhea patients, take this can play a good tonic role, but for patients with ** disease or gout, it is recommended to eat less or try not to eat.

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Preparation of braised kaji fish:Ingredients: 1000g of gaji fish.

Excipients: appropriate salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of water starch, appropriate amount of red pepper.

1. Disembowel, remove the scales and clean the Jiaji fish, and salt it with a sail.

2. Remove the oil from the pan and fry the fish over high heat.

3. After about a minute or two, turn the fish over and fry until golden brown on both sides.

4. Boil cooking wine along the edge of the pot, add shredded ginger, light soy sauce, and simmer the fish in water for 5 minutes.

5. Add green onion segments to the cooked fish, season with pepper rings, and thicken with water starch to get out of the pot.

6. The braised missing bridge fiber and Jiji fish are ready.

Kaji is a type of sea bream, and it is commonly steamed and braised to grill or eat sashimi directly, each with its own unique taste and is a very delicious ingredient.

A complete list of the practices of the Gaji fish.

1. Braised Jiaji fish.

Prepare the ingredients: Jiaji fish (500g), green onion (to taste), ginger (to taste), oil (to taste), salt (to taste), light soy sauce (to taste).

Method: 1. First of all, the Jiaji fish is processed first, and the salt is salted on both sides of the fish body for more than ten minutes, and it is best to cut the two sides of the fish body with a flower knife before pickling.

2. Cut the prepared seasoning green onion into flowers and shred the ginger.

3. In a wok, heat the oil, add the Jiaji fish until one side of the fish turns yellow, and then fry until it turns yellow.

4. In a pot, pour in the green onion and ginger and pour in the light soy sauce.

5. Boil in half a bowl of water until the fish is cooked, then turn off the heat.

6. Add salt to taste, that is, Chi Tong can be served.

2. Steamed Jiaji fish.

Ingredients: 350 grams of Jiaji fish, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of steamed fish soy sauce.

Method: 1. Remove the scales, gills, and belly of the Jiaji fish, wash it, draw 2 knives diagonally on both sides of the fish body, and marinate it with salt for 10 minutes to taste.

2. Add some cooking wine and sprinkle with shredded ginger.

3. Steam for 10 minutes and turn off the heat. Sulse for 2 minutes.

4. Pour out the steamed water from the fish plate and pour the steamed fish soy sauce.

5. Sprinkle with chopped green onion and pour hot oil.

How to make the gaji fish delicious.

There are many ways to eat Kaji fish, in addition to steaming, frying, baking, burning, stewing, slipping, and sauce stewing, you can also eat it raw, eating raw Kaji fish is very common in Japanese cuisine, and the practice of Kaji fish can be described as varied, and even raw eating has come in, which shows that Kaji fish really provides creative space for the public.

Nutritional value of Gaji fish.

1. Rich in essential nutrients. Gaji fish is not only rich in protein, but also rich in calcium, potassium, selenium and other mineral elements, all of which are nutrients needed by the human body.

2. Beauty and skin care. Eating Gaji fish often also has the effect of beauty and skin care. Because the collagen in gaji fish, especially red snapper, can improve skin problems and make the skin shiny and elastic.

3. Anti-aging. Gaji fish is rich in collagen, delays skin aging, reduces wrinkles, pigmentation and other aging problems.

4. Regulate the body's metabolism. Gaji fish can help the body regulate metabolism and keep the whole body and spirit in a youthful and energetic state.

The origin of the Gaji fish.

Gaji fish is mainly distributed in the northern coast of the Indian Ocean to the middle of the Pacific Ocean, Hawaiian Islands, etc., China's coastal areas also have output, mainly produced in Guangdong, Shandong, Hebei, Liaoning, Fujian, and then exported to Japan to earn foreign exchange, the peak production period is concentrated in November every year. However, due to the decline of resources, the production of wild gaji fish in recent years is not much, and the annual output is only more than a ton, so it is more and more precious. At present, most of the red sea bream on the market are artificial cage breeding species, and the market of breeding varieties is about 30 yuan a catty.

1. Add 600g of fish to the main ingredients, an appropriate amount of auxiliary oil, an appropriate amount of salt, an appropriate amount of cooking wine, an appropriate amount of green onions, an appropriate amount of ginger, and an appropriate amount of steamed fish soy sauce.

2. Defrost the fish in jaji.

3. Remove the scales and guts of the fish, rinse it well, cut the knife obliquely on both sides of the fish body, and shred the green onion and ginger.

4. Marinate the fish with salt and wine for 10 minutes.

5. Spread shredded ginger on the plate.

6. Put the marinated fish on a plate, put shredded green onion and ginger on top of the fish, add water to the pot, boil and steam over high heat for about 10 minutes.

7. Leave a little shredded green onion and prepare the steamed fish soy sauce.

9. Pour out the steamed water in the fish plate, pick out the ginger shreds, sprinkle with shredded green onions, pour the steamed fish soy sauce, and then pour hot oil.