What are the benefits of Yangtze fatty fish for women

The real Yangtze River fatty fish is also high, the fat fish is high in protein, fat is also very rich, and the vitamin content is also relatively high. It is a nutritional product, and it is better for pregnant women and patients who need to supplement a lot of nutrients. The taste and taste of fatty fish are quite good in Jiangyan City, but the fatty fish is not very easy to make, and it will be fishy if it is not done well, and the taste will not be very good.

Let me first tell you the basic treatment methods in hotels and restaurants;

First, after the initial treatment of the fatty fish, after chopping the pieces, it is generally necessary to blanch the water once, and some inappropriate places Add cooking wine and ginger slices to the blanched water, and the blanched water should be boiled for a long time. This process is mainly to remove the mucus on the surface of the fatty fish, (although the main component of the mucus on the fatty fish is egg protein, there are also more fishy substances such as trimethylamine), in order to reduce the fishy smell.

Second, clean the blanched fish pieces in running water, and rinse the white membrane on the skin.

Third, over the oil, burn the oil to about sixty percent, do not too high oil temperature oil pan, blanch and drain the fish pieces into the oil pan, over the oil, the schedule is not long. (If you do it at home, you should pay attention to safety, at this time the oil is very easy to burst out of the oil star).

After the above treatment, the fatty fish can be used to make braised fatty fish, crystal fatty fish, white fatty fish, milk soup fatty fish and other dishes.

Depending on your situation, I suggest that it is better to make fat fish in milk soup, which is easier and safer. The method is that the first two of the above can not be wrong, and then put oil and ginger in the pot to fry the fat fish, and then add three times the water of the fish pieces, boil until the soup is white, and then put salt to taste, and when the water is reduced to half, sprinkle green onions and white pepper noodles to put in the bowl. Having said a lot, you can try it first.

Hopefully you can do a good job, but of course it's best if you don't do it yourself.

Its scientific name is long-snouted bass [wéi], and its main food is small fish and aquatic insects, which can be caught with earthworms. The Yangtze River fatty fish near Yichang is the most delicious meat, and it is the most distinctive ten bowls and eight buckles of the Tujia wedding banquet, which is the unique food culture of the Tujia people in the Three Gorges area.

Ingredients: 1500 grams of fatty fish in the Yangtze River.

Excipients: 70 grams of winter bamboo shoots, 25 grams of shiitake mushrooms (fresh).

Seasoning: 100 grams of lard (refined), 50 grams of cooking wine, 10 grams of salt, 15 grams of vinegar, 50 grams of bean paste, 10 grams of sugar, 15 grams of soy sauce, 2 grams of monosodium glutamate, 15 grams of green onions, 15 grams of ginger, 15 grams of garlic, 13 grams of starch (peas), 15 grams of sesame oil.

The practice of roasting fatty fish in bean paste:

1.Fatty fish scrape off the saliva, remove the gills and fins, disembowel, gutt, and wash;

2.Chop off the head and tail from the middle of the fish body, chop the abdominal backbone slightly, marinate it with salt and cooking wine, and wash it;

3.Remove the stems and wash the shiitake mushrooms, and cut the shelled and washed winter bamboo shoots into shreds;

4.Mince the green onion, ginger and garlic;

5.Bring the oil to a boil, wipe the fatty fish dry, and fry it in the oil pan until it is five ripe and remove it;

6.Then bring the lard to a boil, add shredded bamboo shoots, shredded mushrooms, ginger, minced garlic and hot bean paste, stir-fry until fragrant, then add fatty fish, soup, soy sauce, sugar and monosodium glutamate;

7.After boiling, transfer to low heat and simmer, dilute with 25 grams of wet starch (13 grams of starch and 12 grams of water) to thicken;

8.Put it on a fish plate, sprinkle with chopped green onions, and drizzle with sesame oil.

The secret Yangtze fish is delicious, and it is very simple to try the raw material in very fine steps: fish (mullet).

Seasoning: Oyster sauce, sugar, soy sauce, dark soy sauce, black pepper, wine shallots.

Preparation of Yangtze River fish in ginger chili sauce.

Secret bean paste, green onion buy live fish to remove scales, and internal organs to clean.

2。The fish was cut in half;

3。Then the water is clean and set aside;

4。Put a small bowl of soy sauce and a spoonful of dark soy sauce in a small bowl;

5。Add a spoonful of oyster sauce, half a teaspoon of ground black pepper;

6。Add half a teaspoon of sugar, a spoonful of wine;

7。Add a spoonful, minced green onion and ginger;

8。Add half a teaspoon of chili sauce, bean paste, spread the body of the fish 9. Add the above prepared juice and pour over the fish to marinate for 15 minutes;

10。Wok, add olive oil;

11。Pick up as much fish as you can to drain the sauce;

12。Immediately turn on low heat and put the fish in the pot without flipping it;

After a minute over an open flame, in front of the sauerkraut fish sauce, add.

14。Add a small bowl of water, bring to a boil over high heat, cover and cook over medium heat until the sauce is almost panning;

15 front pans sprinkle with chopped green onions.

Because it's very fat, hehe, it's good to understand the meaning of the word.

Produced in the Three Gorges of the Yangtze River, the long-snouted bass is known as the four famous fish of the Yangtze River together with the saury, anchovy and pufferfish. The meat of Yichang Yangtze River fatty fish is delicate, no intermuscular spines, smooth as jade, melts in the mouth, and the taste is light and elegant; In particular, the stewed fish soup is as white as qiongqiong, moist and refreshing, and sweet as jade liquid; Its swim bladder is thick and has been a treasure in food since ancient times.

Ingredients: Ingredients.

1000g of fish

Coriander 20g excipient oil.

Appropriate amount of salt, appropriate amount of ginger and shallots.

Appropriate steps. 1.Prepare the fish and spices.

2.Put the fish in the soup and stew.

3.Add the coriander when it's almost ready.

4.After two minutes, it will be ready to serve.

As the title suggests, the common names of various places are different fathead fish and fat tuo pointing to the scientific name of Jiangtuan.

Fish of the genus Leiocassis of the family Bagridae.

The figure below is shownLong-snouted bass leiocassis longirostris, commonly known as catfish, fat tuo, fat kingfish.

The body is long, the snout is tapered, and it protrudes prominently anteriorly. Subordily, crescent-shaped, with thick lips and small eyes. Must be 4 pairs, small.

Scaleless, dorsal and pectoral fins with serrated posterior edges of hard spines, fat fin hypertrophication, caudal fin deeply bifurcated. The body color is pink, the back is slightly gray, the belly is white, and the fins are grayish-black.

Main ingredient 1500g catfish

Winter bamboo shoots 70g method steps.

1.The catfish scrapes off the saliva fluid, removes the gills and fins, disembowels and guts, and washes;

2.Chop off the head and tail from the middle of the fish body, chop the abdominal backbone slightly, marinate it with salt and cooking wine, and wash it;

3.Remove the stems and wash the shiitake mushrooms, and cut the shelled and washed winter bamboo shoots into shreds;

4.Mince the green onion, ginger and garlic;

5.Bring the oil to a boil, wipe the catfish dry, fry it in the oil pan until it is five ripe, and remove it;

6.Then bring the lard to a boil, add shredded bamboo shoots, shredded mushrooms, ginger, minced garlic and bean paste to stir-fry until spicy, then add catfish, soup, soy sauce, sugar and monosodium glutamate;

7.After boiling, transfer to low heat and simmer, dilute with 25 grams of wet starch (13 grams of starch and 12 grams of water) to thicken;

88.Put it on a fish plate, sprinkle with chopped green onions, and drizzle with sesame oil.