The best way to eat fish is how to eat fish best

Eat fish without small spines, such as cinnamon and eel. Loach, sturgeon.

I come over.

Hakka people, when the fish is eaten on one side, the host does not move, the guest can not take the initiative to flip over, as the saying goes, "the guest does not turn the fish", because "fish" and "Yu" have the same sound, the guest turns the fish, will take away the Yu Fu of the main house, the guest first turns over the fish body, it is disrespectful to the host. Fish, generally turned by the owner, and turned silently or said "is coming".

At the same time, in order to please auspiciousness, I usually don't say "flip". The whole fish is shaped like a boat, and the "flipping" fish is like capsizing, so there is no flipping when eating the fish. Like Weihai and other places, it is taboo to put chopsticks flat on the mouth of the bowl when eating, because chopsticks symbolize the "mast", and if the mast falls, it means that the ship capsizes.

This phrase is also used by drivers in modern times.

Table manners shared:

Except for half of the fish, which is a column, the other fish have two sides. In the case of eating fish, if one side is finished, it is usually turned over and the other half of the fish is eaten. But if you go to a fisherman's house for dinner, don't do that.

Fishermen go out to sea to fish, and it is a job that combines risk and opportunity. It is generally a belief in it, and turning the fish over means that the boat has capsized.

We Chinese are accustomed to eating rice with chopsticks, and when halfway through eating, if you want to learn to put down the wooden chopsticks, you must put them flat on the top of the bowl or on the table, and you can't insert the wooden chopsticks vertically on the top of the bowl. We Chinese have always had a bit of a habit of incense, and the wooden chopsticks are very similar to the incense sticks inserted vertically, so it is very taboo.

In fact, not only the fish soup will become jelly, the soup in the Shanghai soup dumplings we eat is boiled out of the pork skin, and it will also become frozen seeds and then cut into granules and wrapped in soup dumplings I usually stew chicken wings like this, and there is also stick bone broth This is because fish and meat are protein-rich foods, and when stewed, there is a protein called raw gelatin in fish and meat that will interact with hot water to become animal gelatin. At higher temperatures, these animal glues dissolve in water, and when the temperature drops, they condense into freezing. If the simmering time is longer, some of the proteins in the fish and meat will further react with the water to produce various amino acids.

Amino acids are both nutritious and umami, so fish broths and broths that take longer to simmer will taste more delicious. In fact, the fruits and leaves of some plants also contain gum, which we call vegetable gum, such as hawthorn fruit contains a lot of vegetable gum. If you boil the hawthorn in water, you can make a sweet and sour hawthorn soup, and even in summer, the hawthorn soup can freeze.

Boiled spicy fish, tofu fish soup, pepper soup with mutton or lamb offal, fried or fried and then sent to white porridge (or dipped in sweet and sour sauce or tomato sauce), hot pot to eat. However, in terms of hygienic conditions, I think it is best to eat it raw.

---Pan-fried flat fish]--

Ingredients: 3 flat fish, 2 grams of salt, 15 grams of cooking wine, 2 slices of ginger, a little light soy sauce, and an appropriate amount of oil.

- Production process:】-

1.Flat fish disembowelment to remove the intestines and gills and clean them;

2.The cutting knives on both sides are convenient for flavor, and a little cooking wine, salt, and shredded ginger are marinated for 10 minutes;

3.After the electric baking pan is preheated, pour oil into the baking pan, dry the fish body with kitchen paper, put it in the baking pan, and heat it over medium heat to set the bottom;

4.After the bottom is completely set, turn over and fry the other side, and at the same time buckle the upper lid, that is, the upper baking tray, and heat both sides, evenly and time-saving; After the pot is drizzled, you can pour a little light soy sauce or steamed fish soy sauce, and it takes 10 minutes, which is convenient, right?

-Apple's private words]--

1.The flat fish meat is thick and less thorny, and it is easy to taste by two knives, and a simple seasoning marinated can be done, and there is no need for too many complex seasonings to cover the umami of the fish;

2.The electric baking pan heats up and down quickly, and the upper and lower baking pans are heated evenly, so you don't have to worry about frying the paste at all; If you use a frying pan, cover and simmer for two minutes, paying attention to the heat.

-Braised sweet and sour hairtail fish]--

Ingredients: 2 hairtails, 1 handful of shallots, 1 head of garlic, 1 piece of ginger, 2 star anise, 30 grams of cooking wine, 30 grams of soy sauce, 20 grams of vinegar, 10 grams of sugar, 2 grams of salt, 20 grams of oil, 1 bowl of hot water.

- Production process:】-

1.Remove the head, fins, and internal organs of the hairtail, clean it, cut it into 6 cm long sections, and marinate it in cooking wine for about 30 minutes; shallots, garlic, ginger ready;

2.Cut the shallots into inch segments, cut the ginger into thick shreds, and prepare 2 star anise;

3.Put soy sauce, vinegar, sugar, and salt into a bowl, mix well, and try to melt the sugar and salt;

4.Pour a little oil into the non-stick pan, when the oil temperature is hot, spread the hairtail on the bottom of the pan, wait for the bottom to become hard and slightly charred, then turn over and fry the other side;

5.Pour an appropriate amount of cooking wine along the edge of the pot and take away the fishy smell while the steam rises;

6.Pour the bowl juice evenly into the pot, pour another bowl of hot water, all the hairtail fish is not in the soup, sprinkle most of the shallots, garlic, star anise, and ginger shreds; Cover and simmer for 15 minutes;

7.When the soup is almost consumed, put the remaining shallots into the pot, and then pour a little vinegar along the pot to make the sweet and sour taste stronger; Hold the hairtail slices on a plate and place the garlic and freshly added green onions and the remaining broth on a plate.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

Spicy tempeh mackerel is delicious.

Main ingredients: mackerel, tempeh.

First of all, the mackerel is cleaned, the head and tail are removed, and the internal organs are removed, so it is beneficial to wash it several times.

Then add green onions, ginger, rice wine, a small amount of pepper, peppercorns, and a little salt to the mackerel, mix well and marinate for 20 minutes, then sprinkle with a thin layer of dry flour (non-stick pan when frying fish).

During the marinating process, you can prepare the seasoning of the stewed fish, such as Sichuan pepper, star anise, bay leaves, green onions, ginger and garlic, and spicy tempeh. (In fact, the seasoning can be put to your liking, so you don't have to stick to a certain recipe).

Make a pot and put oil, the oil should be slightly more, the oil temperature is slightly higher, and then put in the fish, do not turn it over, wait for the fish to brown, fry until both sides of the fish are browned and shovel out the fish.

Pour out the remaining oil in the pot, leave a little bottom oil, pour the seasoning into the pot and fry over low heat, gently put the fried fish into the pot, and then put in balsamic vinegar, rice wine, dark soy sauce, a little sugar, a little pepper, salt, two tablespoons of spicy tempeh, you can put more if you like to eat spicy), add water slightly higher than the fish surface and boil over high heat, simmer for half an hour on medium heat, leave a little soup to turn off the heat, and let the fish soak in the soup for an hour (the fish is too thick and not easy to taste.

Mackerel has delicate flesh, delicious taste and rich nutrition, rich in protein, vitamin A, mineral blue spot mackerel (mainly calcium) and other nutrients.

One way to eat is steamed fish, which is more nutritious, because the value of the fish is all in the soup; The second way to eat is braised fish, which is more delicious because the braised fish is very flavorful.

Braised fish, the fish that comes out of this way tastes very delicious and tastes very delicious.

The fish soup is lighter, there will be some umami, and the fish meat is also very tender.

There are many ways to eat fish. First: steaming, steaming can preserve the freshness of the fish; Second: boil porridge, add fish fillets to the boiled porridge, which can make the porridge more delicious and have an endless aftertaste; Third: Stir-fry, fry the fish with oil, and then add chili peppers to enhance the flavor, which is very delicious.

The simplest is steaming, and then you can put it in the oven to make grilled fish, and people who love barbecue also love to eat grilled fish. Or it is braised or fried, and you can also fry the fish, wrap it in flour and fry it deliciously.

There are many kinds, such as steamed sea bass, braised fish, fried fish fillet, stewed fish soup, and a lighter fish head with chopped pepper and sauerkraut fish.

The more common ones are steaming, stewing, boiling, stewing, roasting, grilling, frying, stewing, frying, soup, making fish balls, etc., as well as raw food, which has become popular in recent years.