What does mullet eat ? Why is aconitum not delicious?

Not easy to deal with. Mullet is also known as snakehead, snakehead, black fish, grouper, and raw fish. Mullet belongs to the class Ichthya taxonomically in animal taxonomy.

Living by the sea, because of the compact body structure, so that the fish bones are less, the meat is delicious, because the fish head is difficult to handle, direct steaming or stir-frying will have a great fishy smell, so many people do not like to eat mullet head and feel that it is not delicious, you can add cooking wine and salt before eating mullet head to go fishy.

1 fish.

Light soy sauce 1/2 tablespoon.

Salted perilla plum 3 pieces.

1/2 tablespoon of cooking wine.

The practice of eating mullet in two.

Three pieces of mullet. > click Enter a description.

Add salted perilla plum, green onion and ginger and marinate for 10 minutes.

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Salted shiso plum pickled by yourself.

Chop the salted plum into a sauce and spread it on the fish, steam it for 8 minutes, put a little cooking wine and light soy sauce, and pour hot oil on the steamed fish.

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Fry the fish head and boil the soup, add tofu first.

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Add the chopped celery.

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Delicious mullet soup.

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The most valuable items of mullet are mullet roe and fish maw, both of which are highly loved ingredients in noble cuisine.

Yellow curry mullet.

Description: Southern Thai cuisine. The locals have a spicy taste and don't have a sweet tooth. Yellow curry is a local specialty food made with the authentic spice turmeric.

Ingredients: Ingredients: 1 mullet (600 grams), 8 10 dried chili peppers, 8 shallots, 10 garlic meat, 50 grams of ginger, 50 grams of turmeric, 300 grams of green papaya, 10 chili peppers, 1 teaspoon of shrimp paste.

Seasoning: 6 tablespoons fish sauce, 2 tablespoons coconut sugar, 1 2 measuring cups of sour seed water (100 grams of sour seeds + 113 grams of water).

Method: (1) Wash the mullet, cut off 1 4 at the tail, and cut the rest into 3 cm long segments.

2) Peel the papaya and cut into cubes; Remove the seeds from the dried chili peppers and soak in water for 15 minutes.

3) Pour water into a pot and boil, put in the fish tail and take it out after cooking, keep the fish soup, and remove the meat from the fish tail.

4) Put all ingredients (except shrimp paste, fish, and green papaya) in a blender and crush them, then add the shrimp.

5) Bring the fish broth to a boil, add the minced fish sauce, boil the fish section again, continue to boil, then add the papaya pieces, add the seasoning and mix well.

Tips: 1) If you add 30 grams of Ma Kam Kak sour fruit, you don't need to add sour water.

2) Lime juice can be used instead of sour water.

3) Mullet can be replaced with seafood.

4) If fresh turmeric is not available, use 1 tablespoon of turmeric powder instead.

Mullet with tomato meat sauce.

Ingredients: 1 mullet, 1 canned spicy meat sauce, 100 grams of fresh shiitake mushrooms, 200 grams of tomatoes, 2 pieces of tofu, 2 garlic sprouts, 4 cups of water, 1 2 tbsp salt.

Method:1Wash the mullet and cut into cubes; Fresh shiitake mushrooms are destemmed and cut into patterns; Wash the tomatoes, remove the stems and cut into cubes; Tofu cut into 8 pieces; Wash the garlic sprouts and cut them into oblique sections for later use.

2.Pour 4 cups of water into a pot and bring to a boil, pour in the canned spicy meat sauce, all the ingredients of Method 1 and salt and simmer over low heat for about 5 minutes.

Stir-fried mullet fillet. Ingredients: 400 grams of mullet, 50 grams of cucumber slices. 1 tablespoon of seasoning lard, 1 2 tablespoons of Shao wine and vinegar, 1 3 teaspoons of refined salt and monosodium glutamate, a little green onion, shredded ginger and garlic slices, and an appropriate amount of starch.

Method: 1. Peel off the skin of the mullet, remove the ink bag in the abdomen and wash it, wipe the blade thinly, blanch it in boiling water, and drain the water.

2. Heat the wok on the fire, add the bottom oil, cook the wine and vinegar with green onions, ginger and garlic, add the soup to boil, add refined salt and monosodium glutamate to find a good mouth, then add cucumber slices and mullet slices, thicken with water starch, drizzle with oil, and put it on the plate.

Material replacement. Replace mullet fillets with squid fillets and call fried squid fillets.

Taste changes. Add red oil and shredded pepper to the seasoning, and call it stir-fried spicy mullet fillet.

Mullet is a freshwater fish and their recipe is very rich. Mullets feed mainly on small invertebrates, including benthic insects, molluscs, and crustaceans. In addition, they also eat some small vertebrates, such as small fish and toads.

Mullets are known for their way of rummaging underwater in search of food, which also makes them a prime predator for organisms at the bottom of the water body.

It is important to note that in some areas, mullets are seen as the perpetrators of the stalker that causes damage to other fish. Although they are kind by nature, in aquariums or artificial waters, they will eat the eggs of other fish and small fish, especially their own young. Therefore, when adjusting the mullet diet, it is necessary to carefully consider whether the mullet population needs to be controlled.

In addition to these basic diets**, mullets can get some extra nutrients from the environment in which they live. For example, they can absorb trace elements from the bottom of water bodies and even inhabit biofilms in different places to obtain beneficial bacteria. This extra nutrient strengthens the mullet's immunity and strengthens its ability to fight off various diseases.

In general, mullet is an adaptable freshwater fish with an empty grip and a wide range of food**, usually meeting their own needs for growth and development. Limiting the mullet population and keeping them away from non-food** substances is key to protecting the long-term health of mullets and aquatic ecosystems. <>

There are three reasons why fish breathe heavily. The first is because the amount of dissolved oxygen is relatively low, and at this time, the fish will still float their heads, and they need to inject oxygen into the water in time. The second is because the gills are sick, and at the same time they are infected with bacteria or parasites, and they are also accompanied by the phenomenon of rubbing the tank or shaking the fins when lying in the same shed.

The third is because the water quality is not good, and the water needs to be changed regularly.

If the oxygen level in the water is low, the fish will breathe heavily in order to take in more oxygen, and this can be accompanied by the floating head of the fish, which will gather on the surface of the water and breathe in the place where the water and air come into contact. In view of this situation, it is necessary to oxygenate the water body in time, you can use special oxygenation equipment, or you can install filtration, and inject gas into the water.

If a fish breathes heavily in the lower layers of the water body, it is likely that its gills are sick, possibly caused by bacteria or infective insects, which can affect the gas exchange of gill filaments, and may also rub against the tank or shake its fins. At this time, it is necessary to change the water for the fish, and at the same time to increase the water temperature appropriately, about 1-2 compared with usual, and put salt into the water, the salinity is between 3 and 5 thousandths, and you can also take out the sick fish and put it back after 20 minutes of medicinal bath.

In addition to the fish themselves, there is another type of disease that may cause the fish to breathe heavily, that is, the water quality deteriorates. Generally, the water in this case is relatively turbid and looks yellow or green, so what needs to be done at this time is to change the water in time. Usually a quarter of the water should be replaced regularly according to the condition of the water body, and the water must be replaced with trapped tap water, if untreated tap water is used, the chlorine in the water can affect the health of the fish and even lead to their death.

The practice of stir-frying mullet fillet.

Ingredients: 300 grams of mullet meat, 150 grams of cabbage, 1 egg white, a little refined salt, a little ground chestnut powder, a little sesame oil, a little pepper, a little rice wine, a little sugar, a little chicken soup.

Method: 1. Remove the bones of the mullet, cut it into thin slices, stir well with refined salt, egg white, pepper, a little sesame oil, and ground chestnut powder, put it in a warm oil pot, stir it with a spoon, so as not to stick, and keep the fish fresh and tender, and mix it until it is seven mature.

2. Put the cabbage sum into the pot from another pot, add a little oil, wine, refined salt, sesame oil, pepper, sugar, add a little chicken broth and fry well, then put the mullet in, turn it over a few times, and finally add the chestnut powder to the pot.

Stir-fried squid with garlic.

Ingredients: garlic moss, squid, condiment A (salt, starch, salt, wine, oil.)

Method: 1 small handful of garlic, 1 squid, condiment A (1 tablespoon salt, 1 tablespoon starch), 1 2 tablespoons salt, 1 tablespoon wine, 4 tablespoons oil.

When I was a child, I used to eat it often, just stew, as if doing so could prevent colds.