What is Zhaihua fish, how to make fresh Zhaihua fish delicious

Zhaihua fish is the sea bass we usually know, such a fresh fish, most suitable for steaming or stewing, but there is a classic method, that is, frying.

Frying braised fish is a homely practice, and the fresher the fish, the better it tastes when it is fried. The processed fish is slightly salted for a while, a little oil is heated in a pan, and the sides of the fish are evenly dipped in dry flour, and then put in the pan to start frying.

Fry for a while, then turn over and continue until both sides are browned and the flavor of the fish begins to fill the air.

Then, add chopped green onions, shredded ginger, garlic slices, add an appropriate amount of vinegar and cooking wine, add water to cover the fish, and bring to a boil over high heat.

After boiling, change to low heat and simmer, so that the flavor can slowly absorb the flavor. After about 15 minutes, the soup is almost collected, put some coriander segments, and it is ready to go.

Sea bass is rich in protein and delicious in meat, making it one of the common marine economic fish.

1. Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; It has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney insufficiency.

2. Perch can also treat fetal restlessness, postpartum lack of milk and other diseases, expectant mothers and women who give birth to sea bass is a kind of nutritious food that not only replenishes the body, but also does not cause overnutrition and leads to obesity, and is a good product for fitness and blood, spleen and qi and body health.

3. There is more copper in the blood of sea bass, copper can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances.

Zhaihua fish is a bony fish, which is a completely different fish from the perch, the Zhaihua fish is omnivorous, the bottom is active, and it likes to have a current, and the perch is a pure carnivorous fish, and the whole water layer is active.

Hello, dear, I'm glad to answer for you. Zhaihuayu and Zhangkouzhai are both festival activities in traditional Taiwanese culture, but there is an essential difference between the two. Zhaihua fish is a festive activity, which was recorded as early as the Qing Dynasty.

It refers to the activity of making flour into a traditional pattern, then weaving it with string to make a fish-like object, and then hanging it in front of the house. This mausoleum activity can allow people to wish their parents health, longevity, and children and grandchildren, and also bring a happy and happy atmosphere to the family. Zhangkou Village is a traditional folk activity on the southern coast of Taiwan, and it is also an activity during the Chinese New Year.

Local residents hang decorations such as boats and light bulbs in their homes to express the meaning of "opening the village", which means that they hope to resolve the tension and chaos of the relationship, and the family is grateful and polite to the outside world.

Hello! Zhaihuayu and Zhangkouzhai are two different concepts. Zhaihua fish is a common freshwater fish that lives mainly in rivers and lakes in southern China, rich in protein and nutrients, and is a delicious ingredient.

Zhangkouzhai is a place name, located in Qiandongnan Miao and Dong Autonomous Prefecture in Guizhou Province, China, which is an ancient village inhabited by Miao people, with a long history and unique cultural features. There is no direct correlation between Zhaihuayu and Zhangkouzhai, but they are both representatives of the unique culture and flavor of southern China. Zhaihua fish is one of the southern cuisines, and Zhangkou Village is a representative of the southern villages of Chuanhan Peitong.

It is worth mentioning that southern China is blessed with abundant water resources and ethnic culture, so the flavor and culture here are very unique and worth exploring for tourists.

When I was a child, I was called Zhaihua, and when I grew up, I was called Perch.

Ingredients: 4 Zhai flowers, 5 grams of green onions, 3 grams of ginger, 3 cloves of garlic, 6 grams of salt, 700ml of water.

Stewed village fish.

Method 1, remove the internal organs of the Zhai flower and clean it, put oil in the pot, first put the Zhai flower on both sides and fry it, 2, add water, put in the green onion, ginger slices, garlic cloves.

3. Bring to a boil over high heat, turn to medium heat, cover and simmer for 10 minutes, add salt to taste before cooking.