Which is better black fish or tilapia, crucian carp or tilapia, which fish is the best?

Depending on each person's taste, the following is an introduction to the braised black fish method for your reference.

Ingredients: 1 black fish; Excipients: 5 slices of ginger, tablespoon braised sauce, 1 tablespoon cooking wine, appropriate amount of chives, a little salt, 1 teaspoon chicken essence.

Steps (8 steps total).

Enter cooking mode.

1.Remove the scales, gills and internal organs of the black fish and wash them;

2.cut off the head and tail and cook the soup;

3.The middle section is cut into fish segments with a thickness of about 2cm;

4.Heat the pan with oil, put in the ginger slices, press the ginger slices with a spatula and wipe them in the pan, so that the fish is not easy to stick to the pan;

5.Add the black fish and stir-fry; Don't turn the dough too much, wait until the fish turns white, then turn the dough once;

6.After the fish is 8 years old, put a spoonful of cooking wine, add the braised sauce, and stir-fry to color;

7.Put in an appropriate amount of water, basically not over the body of the fish, cover and save over high heat to cook;

8.When the soup is about to dry, add salt, chicken essence and chopped green onion to taste.

Master cheats. I use braised sauce here, one bottle can solve the problem, if there is no spare at home, just take one dark soy sauce, two light soy sauce, and add an appropriate amount of sugar to taste.

Turnip greens have their own love, tilapia soup is more nutritious, all about the same, the key is how you cook, will this be a problem. Diet, definitely to diversify pull! The bones of the general fish are more dora, and finally I wish the landlord a happy day!

Delicious.

Tilapia - Native to Africa, it is a tropical fish, and there are more than 100 species of tilapia including subspecies. Tilapia has the characteristics of fast generation, high yield, miscellaneous diet, few diseases, and strong fecundity.

Tilapia (African crucian carp) is the main aquaculture product in China. Its meat is delicious, less thorny, high in protein, and rich in 8 essential amino acids required by the human body, of which glutamic acid and glycine are particularly high. Tilapia is deeply loved by people because of the above characteristics, known as "white-fleshed salmon" and "fish of the 21st century", and has become one of the hot spots for breeding, processing and export in recent years.

At present, tilapia farming is mainly concentrated in Guangdong and Guangxi. In areas with high temperatures, such as Hainan, intensive pond culture is the mainstay. In addition to domestic sales, some enterprises use tilapia to make fish fillets, fish steaks, etc., which are exported to foreign countries, which are excellent aquaculture species.

Edible value:

The meat is delicate, the taste is fresh and the meat is delicious, and there are few thorns, no small thorns between the muscles, whether it is braised or steamed, the taste is good, and it is deeply loved by the public. Tilapia is flat in nature, sweet in taste, can benefit the spleen and stomach, nourish the liver and kidneys, and has a therapeutic effect on indigestion, diarrhea, thin yellow muscles, edema, muscle and bone weakness and other diseases.

Tilapia is extremely nutritious and comprehensive, rich in high-quality protein and essential amino acids, and the protein value is similar to that of eggs, and the protein content is more than 30% higher than that of eggs; Tilapia is low in fat, and most of the fat contained in it is polyunsaturated fatty acids, which lowers blood lipids, invigorates blood vessels, and is beneficial to cardiovascular health; In addition, tilapia is rich in calcium, iron, zinc and B vitamins and other trace elements, which can enhance the body's energy metabolism and anabolism, so that people can maintain their youthful vitality.

Tilapia is still delicious, of course, it is also a separate method, and the taste is not only delicious, but also other fish.

How to make tilapia delicious.

Roasted tilapia with small tomatoes, prepare fresh tilapia, baby tomatoes, dried chilies, garlic, ginger, monosodium glutamate, light soy sauce oil and salt. Remove the scales of the fish, clean the internal organs, clean and wash them repeatedly, mash the ginger in the stone mortar, chop the garlic, cut the dried chili pepper into segments, and then rub the salt and ginger on the tilapia and marinate it, so that it can achieve the effect of removing the fish, add oil to the pot and burn it to 7 into heat, put the fish in it and fry it, turn it over and continue to fry it after frying, add oil in the pot, put the chili section down and fry until fragrant, then add garlic, stir-fry the ginger to make a fragrance, add small tomatoes and continue to stir-fry, do not use a frying spoon to break it, this will affect the taste, After the tomato is fried, you can put in tilapia, add some light soy sauce, salt, slowly reduce the juice over low heat, and finally add some monosodium glutamate to taste and eat.

Tilapia tofu pot, prepare some lean meat, tofu, tilapia, shiitake mushrooms, ginger, Korean miso, garlic, rice wine, light soy sauce, tilapia, cut the flower knife after processing, pour some rice wine, salt, chop the meat into the end, the mushrooms are also chopped into the end, the tofu is cut into pieces, add oil to the pot, put the tofu in it when it is hot to 7 into the heat, fry it slowly over low heat, take it out after the two sides are golden and set aside, leave some bottom oil in the pot, put the tilapia in it and fry it, and put ginger slices and garlic halfway through, Fry the tilapia until golden brown on both sides, you can put it on a plate for later use, leave some oil in the pot, fry the minced garlic until fragrant, add hot sauce, Korean miso, and minced mushroom until cooked, add tofu cubes, add some boiling water around the ingredients in the pot, just past the ingredients, you can add an appropriate amount of salt during the firing process, put the tilapia in, add some green onions, cover the pot and simmer for a few minutes, then take it out and put it in a casserole, pour some light soy sauce, sprinkle some chopped green onions and eat.

The practice of grilling tilapia.

To bake tilapia, you need to prepare onions, celery, tilapia, salt, cooking wine, dried chili, stock, monosodium glutamate, ginger, garlic, coriander, Pixian, bean paste, sesame pepper, green onion, tilapia to clean up, put ginger, green onions, some need to be stuffed into the belly of the fish, pour cooking wine, sprinkle some salt and marinate for ten minutes, clean the baking sheet, put in the onion, smear some ginger on the body of the fish, pour some cooking wine, and then put it in the middle of the baking tray and bake for about 20 minutes, add an appropriate amount of oil to the pot, and then add sesame pepper, dried chili, green onions, ginger, garlic, add some Pixian bean paste, stock and cook for two minutes, and finally sprinkle some celery to turn off the heat.

It's delicious, I think the texture is that kind of creamy, and it's okay to be relatively tender.

Crucian carp and tilapia.

Which fish is the best? Tilapia is one of the most successful economic species introduced in China, tilapia is a very common fish in life, the meat is very delicious, many people also like to eat, but many people do not know that tilapia is actually called African crucian carp, tilapia is also called African crucian carp, although it is called crucian carp, but it is very different from crucian carp.

It belongs to small and medium-sized fish, and its shape is the same as that of crucian carp, commonly known as: African crucian carp, genus. Perciformes.

Suborder perch, opperchoidae, tilapia genus. Tilapia is a kind of small and medium-sized fish, its shape and size are similar to carp, tilapia and crucian carp are two species, although some say that it is African crucian carp, tilapia, but in fact, these are two different species, the natural taste is different, but the taste of fish and crucian carp is very delicious, compared with tilapia, the meat quality is better, more delicate, and has a faint sweetness. Crucian carp has many small spines, but crucian carp is very nutritious and suitable for boiling fish soup to maintain the body.

The number of bones is different: carp have more bones. Crucian carp and tilapia are common fish species in China and are easily seen in daily life.

The dorsal fin of tilapia is long and covers almost the entire back; The dorsal fin of crucian carp is relatively short, so it grows in the back half of the body; China's four major freshwater fish.

Yes: black fish, grass carp, silver carp.

Bighead carp, from ancient times to the present, people eat the most these four kinds of fish. Tilapia is just an exotic species because it looks like carp and crucian carp and has a delicious meat. Tilapia has fewer spines but relatively loose flesh. It is easy to break the marinade and is suitable for making steamed or grilled fish.

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It depends on your taste, but for me, I think the black fish is more delicious, and the meat of the black fish is more delicate and fragrant.

Personally, I think black fish is more delicious, and Huiyu is also very nutritious and delicious.

This depends on what your taste is, the meat quality of the black fish is more delicate and more fragrant, and the black fish is sweet, and the sex is flat and has the effect of nourishing blood in the early number, replenishing the blood of the opening of the potato, benefiting the yin, and swelling of the aphrodisiac disturber. Fun for all ages.

These are two species of fish that live in different environments.

Blackfish, scientific name: snakehead.

Ferocious by nature, fertile, and with a great appetite, they can often eat all other fish in a lake or pond, even their own juveniles. The meat is delicate, delicious and has high nutritional value, so it is very popular in the domestic and foreign markets and is a favorite dish. It also has the medical effects of removing stasis and renewing, nourishing and recuperating, strengthening the spleen and improving water. Eating after illness, postpartum and surgery has the effect of building muscle and replenishing blood, accelerating the healing of wounds, and can also be edema, dampness, and athlete's foot.

Hemorrhoids, scabies and other symptoms.

Catfish. The scientific name is long-snouted bass, commonly known as long-snouted bass"Jiang Tuan.

Bai Ji"、"Fathead fish.

Bass"。It is a precious freshwater fish in China, distributed in the Yangtze River system, north to the Yellow River, south to the Minjiang River system. It is a large economic fish, its meat is tender and delicious, rich in fat, and there are no fine spines, the protein content is, the fat is, and it is known as the top grade in freshwater edible fish.

The most beautiful thing about this fish is the belly with soft edges. Moreover, its swim bladder is particularly fat, and it is a valuable fish maw after drying. The dorsal fin spines and pectoral fin spines have venomous glands, which are the more toxic of the freshwater spiny poisonous fish, and severe pain and burning occur immediately after being stung, and some will cause fever.

The affected area is painful and itchy, and it will stop after half an hour to 1 hour.

I like to eat black fish, but catfish is expensive. Catfish is the best choice for making fish maw because of the best swim bladder inside.

Actually, you can do it, it depends on what you like to eat, just choose what you like.