What fish will be very delicious?

I saw this question on the Internet, what fish will be very delicious? The nutritional value of fish is very rich, and it is not unreasonable for many adults to let children eat fish brains and fish eyes. There are thousands of fish in China, with many spines and few spines.

In my opinion, as long as you know how to make fish, I think it can make a delicious taste, and I think the fish is delicious and the nutritional value is also high. Fish is delicious, low in fat, and rich in nutrients, so people love it. <>

1. What are some delicious fish?

We usually talk about carp, grass carp, black fish, we want to introduce to you this name is mandarin fish, mandarin fish is a kind of freshwater fish, the surface is particularly smooth, the meat of mandarin fish is very tender, the fragrance is very strong, cooking into a delicacy, whether it is steamed or braised to eat is very fragrant, and there is no fishy smell. The meat is tender and chewy, but mandarin fish is very expensive, and it is sold for 50 yuan a pound in some areas. There is also a wave-resistant fish, which is a relatively small fish with a very small appearance and a slender and slender body.

2. The benefits of eating fish.

Eating fish is good for brain and visual development and improves memory. Fish contains DHA, which can promote the brain and visual development of young children after ingestion, which is conducive to improving the intelligence of babies. Crocodile meat is rich in lecithin, which can enhance brain vitality, repair damaged brain cells, and prevent Alzheimer's disease. <>

Eating fish can also improve immunity, its meat is delicate, easy to be absorbed by the body, so it can provide rich nutrients for the human body, improve the body's immunity and disease resistance. Eating more fish can also replenish collagen and reduce wrinkles. It can also prevent and treat cardiovascular and cerebrovascular diseases, and is very helpful for the prevention of arteriosclerosis and cardiovascular and cerebrovascular diseases.

But no matter what you eat, you have to eat less, and if you eat more, there is a certain amount of ***.

Personally, I think that sea bass is very delicious, sea bass is loved by many people because of its few spines, suitable for all ages, even small babies can eat, sea bass has higher nutritional value than other fish, and its DHA content is far more than other fish.

Hairtail is very delicious when it is made, and most people choose to fry it, first of all, the fish is marinated in a simple way, and then fried in a pan, and the taste is also very good.

Tilapia, of course. Tilapia has very few bones, and the taste is particularly delicious, making it particularly delicious.

First of all, the fish should be cleaned and fried in a pan, so that the meat of the fish is very nutritious, and the seasoning of the fish should be added to simmer for 15 minutes.

Put some seasonings in the steamed fish directly in the pot, the steamed fish has the most tender taste and high nutritional value.

You can use some condiments to marinate the fish meat when making the fish, and Bi You puts in the condiments such as green onions, imitation ginger, garlic, chili, soy sauce and so on, so that the fish made by the preparation stool is more delicious and nutritious.

To make braised fish, add some sauce while the fish is cooking. The taste of the fish will be beautiful in this way.

Fish is a good ingredient, but if it's done well, it's certainly a delicacy that we like. However, many people have a headache about the treatment of fish, because the fishy smell of fish is generally relatively strong, and many people can't deal with the fishy smell of the fish they make, and the result is that it is difficult to accept it. And many kinds of methods need to fry fish, and for fried fish, it is also a technical job, some people will always encounter the problem of sticking to the pan when frying fish, and in the process of frying fish, the fish meat is very easy to break, resulting in a good fish to be wasted, so not only waste the ingredients, but also we eat the taste is nothing, so how to make a fish to do well?

This is also a skill that many people want to master!

There are indeed many techniques that we need to master when it comes to making fish, and here are some skills that we don't usually pay attention to.

Tips for Cooking Fish]:

1.We usually like to cut the fish into pieces and fry them directly, and then put salt at the end, in fact, it is difficult to taste in the fish, so the fishy smell is relatively heavy, we will cut the fish into pieces and put it in a basin and then sprinkle some salt, pour in some cooking wine, and add a few slices of ginger into it, marinate the fish for 20 minutes, and then fry the fish to ensure that the fishy smell disappears, and the fish is very tasty, and it tastes more fragrant.

2.When frying fish, it is not possible to fry any fish, and it is generally better to fry it directly if it is fresh live fish when you buy it. And some friends buy the kind of cheap dead fish, it is best not to fry it in the pan, because the meat of the dead fish is not very fresh, the meat is relatively powdery, and the fish skin will stick to the pan when fried in the pan, and the fish will be broken if you turn it slightly.

For fish that is not too fresh, we can coat the surface with starch and put it in a pan to fry it so that there is no problem of breaking and sticking to the pan.

3.If we want to stew fresh fish soup, remember not to put too many spices (peppercorns, star anise, etc.) because these spices taste too much"Strong"Although it can remove the fishy smell of the fish, it will cover the umami of the fish itself, and at the same time it will make the color of the fish soup black, we can add more ginger slices and cooking wine when frying the fish to ensure the umami of the fish soup.

4.When frying fish, it is also important to prevent the oil temperature from sticking to the pan, we must remember that do not use high heat to fry the fish, as if the fish is released on high heat, the fish will immediately shrink and stick to the bottom of the pan, causing charred and broken. As long as the oil is hot, a little smoke can put the fish in, at this time we do not turn the fish body at will, to prevent breaking, generally under the medium oil temperature, turn every one or two minutes, and wait until the fish body is more hard and then turn, it is not easy to break.

If you want to eat the fish, it is tender and fresh, and you have to steam the fish. You don't need too much seasoning, you only need green onions, ginger, cooking wine to remove the fish, according to the size of the fish, steam for 5-7 minutes in water, take it out and pour it with steamed fish soy sauce, it is very tender and delicious.

The fish stew in sauce is delicious, tender and fresh, take sea bass as an example:Ingredients: 1 sea bass (other fish can also be used), appropriate amount of green onion, ginger and garlic, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoonful of dark soy sauce and soy sauce, 1 spoonful of bean paste, appropriate amount of green onion and coriander, appropriate amount of red pepper, appropriate amount of cornstarch.

Wang Bulu. >2. The fish is clean, and the perch bones are less tender and the meat is tender.

3. After removing the scales, the fish is planed and cut into small pieces.

4. Add a pinch of salt, a tablespoon of cooking wine, green onion and ginger, a little pepper, and marinate for about 1 minute.

5. After the fish is marinated, pick out the green onion and ginger and add a spoonful of cornstarch. Grab and mix evenly, this step is a simple way to hang a slurry on the fish, and it is not easy to fall apart when it is fried for a while.

6. Heat the pan, pour in an appropriate amount of base oil, turn on low heat, put the fish pieces into the pan, and fry slowly.

7. Fry one side until it is slightly white and discolored, then gently turn the fish pieces over. Sleepy.

8. Sprinkle in minced green onion, ginger, garlic and small red pepper.

9. Add a spoonful of bean paste, two spoons of light soy sauce and one spoonful of dark soy sauce. Add boiling water, not too much water, and it's about the same level as the fish. Turn on high heat, bring the soup in the pot to a boil, then reduce the heat, cover and simmer.

Simmer for about 5 minutes and you're done. Then open the lid and turn the heat to reduce the juice. Sprinkle with coriander and serve.