What is a hibicchick called? What kind of fish is the head fish

In some areas of Hubei, crucian carp is called "Xitou fish".

Habits. 1. Crucian carp is an omnivorous fish that lives in freshwater and has a plump body. The living level of crucian carp belongs to demersal fish.

In general, they swim underwater, forage for food, and inhabit. When the air temperature and water temperature are high, they will also swim and forage in the middle and lower layers of the water.

2. Adult crucian carp is mainly based on plant food. Because the plant-based feed is abundant in the water body, there are many varieties and a wide range of food intake. The stems, leaves, buds and fruits of vascular aquatic plants are the favorite food of crucian carp in the Songhua River.

Wild and pond culture, crucian carp culture is also relatively extensive, with rich nutrients. Diatoms and some algae.

It is also food for crucian carp, as well as small shrimp and earthworms.

Juvenile snails, insects, etc.

3. Crucian carp has the fattest meat. Loved by the people. Crucian carp is very adaptable and can survive in both deep and shallow water, running water and still water. Even in strongly alkaline waters with pH = 9, the salinity of Dari Lake is as high.

It can still grow and reproduce.

4. The feeding time of crucian carp varies according to the season. Spring is the peak season for feeding, and feeding is continuous day and night; Summer feeding time is early, late and night; All-day feeding in autumn; In winter, it is fed around noon.

Lotus head fish is a dish that belongs to Hubei cuisine. The main ingredient is crucian carp, the ingredients are pork, etc., and the seasoning is salt, vinegar, sugar, etc., which is marinated and fried.

Ingredients: 750 grams of crucian carp.

Excipients: 150 grams of pork (fat and lean), 40 grams of winter bamboo shoots, 15 grams of ham, 60 grams of eggs, 40 grams of starch (broad beans), 25 grams of fungus (water hair).

Seasoning: 2 grams of salt, 5 grams of vinegar, 8 grams of sugar, 10 grams of rice wine, 50 grams of shallots, 15 grams of sesame oil, 25 grams of ginger, 50 grams of lard (refined), 2 grams of monosodium glutamate.

Features: ruddy color, fresh and tender fish, diverse taste, oily but not greasy, viscous marinade, fragrant and sweet.

In the old society, the common people and the questioner, the big character can not recognize a basket, but also to do business, the fish seller can not write the word "crucian", just write "Ji fish", but the fish buyer does not know the word "Ji", but it can be seen that it is the upper half of the word "Xi" posted on the wall when doing happy events, just call it "Xi Tou", in this way, the crucian carp has become a happy head fish. It's all due to the lack of universal compulsory education.

Yes, Wuhan is often called Xitou! It's crucian carp!

I really don't know the name crucian carp I liked to call it goldfish when I was a kid Hehe confused.

The head fish is a crucian carp. It is one of the most common freshwater fish in China and lives on the Qinghai-Tibet Plateau.

Major water systems outside the region. The head fish is mainly an omnivorous fish that feeds on plants, and likes to live in clusters. The nutritional value is very high, with 13 grams of protein, 11 grams of fat per 100 grams of meat, and a large amount of minerals such as calcium, phosphorus, and iron. <

The head fish is a crucian carp. It is one of the most common freshwater fish species in China, and lives in major water systems outside the Qinghai-Tibet Plateau. The head fish is mainly an omnivorous fish that feeds on plants, and likes to live in clusters.

The nutritional value is very high, with 13 grams of protein, 11 grams of fat per 100 grams of meat, and a large amount of minerals such as calcium, phosphorus, and iron.

Wuhan people call crucian carp Xitou fish.

Crucian carp [Hi-head fish, sea attached fish]."

1. Crucian carp breast with green onions.

Ingredients: 1 crucian carp (about 400 grams).

Seasoning: 5 grams of rice wine and soy sauce, 7 grams of salt, 7 grams of sugar, grams of pepper, grams of monosodium glutamate. 1 fennel, 1 gram of sesame oil and ginger juice, 100 grams of green onion, 25 grams of soup, 500 grams of essential oil (actual consumption of 25 grams).

Operation procedure 1, wash the crucian carp and cut off the head and tail, batch into two pieces, then cut into 5 cm square pieces, put in salt, ginger juice, wine marinate. Cut the green onion into long sections.

2. Heat the oil in a pan, add the fish pieces and fry them until they are fragrant on the outside and tender on the inside (need to be fried again) and remove them.

3. Leave the bottom oil in the pot, add the green onion to stir until fragrant, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper, soup to boil, soak the fish pieces into the juice, drip with sesame oil, and then put it out of the pot and put it on the plate.

Comments: The green onion is fragrant and delicious. Grilled crucian carp with sliced green onions in sauce has a better taste and texture than grilled whole.

The head fish is generally called crucian carp, and it has more fins, but the taste is very fresh and the meat is very tender.

Ingredients: 1 live crucian carp (about 500 grams).

1 papaya (about 500 grams).

Chicken broth 750 grams.

Flavor: 1 tbsp refined salt.

MSG in small amounts.

Cooking wine a little.

Pepper a little.

Sliced ginger a little.

A pinch of green onions.

Method:1Slaughter and wash the crucian carp, believe what you say on both sides of the fish, engrave a certain flower knife, peel and seed the papaya, cut it into slices, and wash it;

2.Heat oil in a pan, add crucian carp and fry until crust appears on both sides;

3.Pour oil into the pot, add ginger slices and green onions, burst out the fragrance, cook cooking wine, add chicken broth and papaya, and add after the water boils.

Add the fried crucian carp, cover and cook over low heat until the soup is milky white, remove the ginger and green onion, season and add pepper to serve.

Efficacy: Spleen and appetizer, diuretic. It is suitable for people who have been sick for a long time, have edema, and have poor urination.

Nutritional analysis: Crucian carp contains protein, fat, calcium, phosphorus, iron, etc.

How to make crispy crucian carp.

First, the composition of raw materials.

Ingredients: Fresh crucian carp.

Seasoning: salt, sugar, spices, green onion, ginger, garlic, vinegar, soy sauce, tomato paste, cooking wine, dried chili, etc.

Second, the characteristics of the finished product.

The color is red and bright, salty, sweet and sour, the bones are crispy and the meat is rotten, and it melts in the mouth.

3. Production method.

1. After scraping the scales and removing the internal organs of the fresh crucian carp, wash it, fry it with seven or eight percent hot oil temperature and then remove it for later use.

2. Cut the green onion and ginger into ginger slices and green onion segments.

3. Put the wok on the fire to make the base oil, add the ingredients, after the fragrance, add the green onion, ginger, garlic, dried pepper, stir-fry the fragrance, then put in the tomato sauce, stir-fry, add cooking wine, salt, sugar, vinegar, soy sauce, water, and boil.

4. Take another pot with green onion leaves at the bottom (anti-paste pot), stack the fried crucian carp layer by layer, until the yard is finished, finally pour the fried juice in, put it on the fire, simmer on low heat for about six hours after boiling, and take it out layer by layer after cooling.

Crucian carp [Hi-head fish, sea attached fish]."

2. Douban crucian carp.

Features: The color is red and bright, the meat is delicate, the taste is fresh and strong, and it is slightly sweet and sour.

Ingredients: 2 live crucian carp or 1 mandarin fish (weighing about 600 grams), 30 grams of minced garlic, 50 grams of chopped green onion, 10 grams of minced ginger, soy sauce, sugar and vinegar, 25 grams of Shao wine, 15 grams of wet starch, 2 grams of fine salt, 40 grams of Pixian bean paste, 300 grams of broth, 500 grams of cooked vegetable oil (about 150 grams).

Production process 1, wash the fish, cut two knives on each side of the fish body (the depth is close to the fish bone), smear with Shao wine, fine salt and marinate slightly.

2. On the wok, the oil is boiled until it is hot, and the fish is slightly fried. Leave 75 grams of oil in the pot, fry the minced bean paste, ginger and garlic in Danxian County until the oil is red, put the fish and broth, move to low heat, add soy sauce, sugar and fine salt, cook the fish and put it on a plate.

3. Put the original pot on the fire, thicken it with wet starch, pour vinegar, sprinkle chopped green onions, and pour it on the fish. Note: Fresh crucian carp or mandarin fish must be used. When cooking, the marinade should be thick, so that the fish sticks to the marinade and absorbs the flavor.

The head fish is the crucian carp.

In the old society, the common people recognize the big characters.

Not a basket, but also to do business, the fish seller can not write the word "crucian", it is written as "Ji fish", but the fish buyer does not know the word "Ji", but it can be seen that it is the upper half of the word "Xi" posted on the wall when doing a happy event, just call it "Xi Tou", in this way, the crucian carp becomes a happy head fish.

Crucian carp, also known as crucian carp, crucian carp seeds, crucian carp skin, belly rice fish, crucian carp (carp family).

Local name] grass carp plate, head fish, crucian carp melon seeds, carp, crucian carp, morning fish, knife fish, crucian carp shell.

Morphological characteristics] generally 15-20 cm in length. It is streamlined (also called fusiform), with flat and tall sides, thick body, and a round abdomen. The head is short and the snout is blunt.

Without. The gill rakers are long, and the gill filaments are slender. Hypopharyngeal teeth in a row, flat sheet shaped.

Large scales. The lateral line is slightly curved. The dorsal fin is long and the outer edge is straight.

The third hard spines of the dorsal and anal fins are strong, and the posterior margin is serrate. The end of the pectoral fin can reach the beginning of the pelvic fin. The caudal fin is deeply forked.

Generally, the dorsal surface of the body is grayish-black, the ventral surface is silvery-gray, and the fins are grayish-white. Depending on the water in which it grows, the body color is different.

The abdomen is white-black on the back and the back is black. Natural predators look down from above the water, and because the black back of the fish is the same color as the silt at the bottom of the river, it is difficult to spot; If the predator looks up from the bottom of the water, it is difficult to find the white fish belly because the color of the white fish is similar to that of the sky; I often see some articles describing that in the early morning, "the east is white", which is the reason. It is a protective color.

The happy head is the crucian carp, but the name is different.

Isn't the head fish just crucian carp......

There is no difference between a headfish and a crucian carp, and a headfish is a crucian carp.

In the old society, the common people quickly guessed, the big word can not recognize a basket, but also to do business, the fish seller can not write the word "crucian", Chong quietly wrote "Ji fish", but the fish buyer does not know the word "Ji", but it can be seen that it is the upper half of the word "Xi" posted on the wall when doing happy events, so it is called "Xi Tou", in this way, the crucian carp has become a happy head fish.

Crucian carp, belongs to freshwater fish, widely distributed, all over the country waters have perennial production, with 2 April and 8 December crucian carp is the most fat, is one of the important edible fish in China, mostly produced in the Yellow River Basin, the Yangtze River Basin, the Pearl River Basin. There are many kinds of dishes made of crucian carp, such as crucian carp tofu soup, braised crucian carp, braised crucian carp in sauce, and crucian carp soup with shredded radish.

Crucian carp habits.

Crucian carp is found in rivers, lakes, reservoirs, ponds, mountain ponds, outlands, ditches, swamps, and large and small water bodies overgrown with aquatic weeds. Crucian carp is one of the typical demersal fish and is very adaptable, surviving in water with a pH of 4 or 9, even in mineral-containing springs, sewage, and industrial and mining wastewater.

Crucian carp is an omnivorous fish with a wide range of diets. Although its food composition varies slightly depending on the region and season, it mainly eats rotifers, cladoperas, and latticepods in zooplankton, and also eats midges larvae, small shrimps, small molluscs, algae, plant detritus, young shoots or young leaves of aquatic higher plants, and humus from scattered slag in silt. Under the conditions of artificial breeding, a variety of commercial feed (soybean cake, lai seed cake, peanut cake, cottonseed cake, bran, corn flour, rice bran, bean dregs, dregs, etc.) and various livestock and poultry manure.