Yellow croaker is yellow croaker, and there are large yellow croaker. The difference between small yellow croaker and small yellow croaker is that the meat is tender and delicious, and the meat is prickly and less. Suitable for steaming and stewing. Famous dishes include pure oil fish, rotten fish fillets, Chinese cabbage and yellow croaker soup, and phoenix-tailed yellow croaker.
Hairtail is a popular economic variety, with few carvings and a small proportion of head and viscera. There are two kinds of fresh and delicious, the former tastes better, and the dishes often cooked are dry fried hairtail, braised hairtail, osmanthus hairtail and so on.
Mackerel, also known as oil tube fish, has solid meat and rich nutrition. Its dishes include fresh fragrant mackerel, boiled mackerel and cabbage mackerel.
Cod garlic cloves, with few thorns, are all frozen varieties sold in the market, which are economical and practical and can be made by braising in soy sauce, dry frying and home cooking.
Marine fish: yellow croaker, hairtail, Spanish mackerel, squid, cuttlefish, pike, pomfret, perch, eel, salmon, grouper and horseface fish.
River fish: carp, grass carp, crucian carp, silver carp, bighead carp, Wuchang fish, tuanyu, striped turtle, catfish, snakehead and mandarin fish.
Eating deep-sea fish is often more harmful;
The mercury content of pelagic deep-sea fish is relatively high.
According to the doctor, some deep-sea fish may have too high mercury content in their bodies for a long time even if they only eat it twice a week, which may lead to signs of nervous system diseases, memory loss and inability to concentrate.
An obvious case is a man who often eats tuna and Chilean sea bass and suffers from arrhythmia for a long time. After examination, he found that the mercury content in his body was twice the dangerous value.
The other ate tuna twice a week, but did not eat the rest of the seafood, but showed symptoms such as hair loss, involuntary trembling and memory loss. The test results show that the mercury content in his body is six times the dangerous value.
A child has been eating tuna and mackerel since he was 3 years old. Because of his ADHD, he can't concentrate at all. After inspection, he found that the mercury content has exceeded the dangerous value 15 times. Similar cases are still emerging.
Eating deep-sea fish will greatly increase the chance of mercury poisoning.
Doctors say this is because people like to eat fish far more than before. They used to eat offshore fish, such as mullet and halibut now they often eat large marine fish, such as tuna, salmon, swordfish, Chilean sea bass and halibut.
Professor Xiao of Ocean University also confirmed that pelagic fish are located at the top of the food chain because of their large size, so if mercury accumulates in lower organisms, of course, the mercury content in big fish is higher, and people who eat big fish are very likely to be poisoned by mercury. Be careful if you like to eat fish!
The probability of heart disease caused by mercury accumulation in the body has doubled.
Usually, people with mercury poisoning often have symptoms such as memory loss, unwarranted anxiety, disorientation, irritability, headache, involuntary body trembling, numbness or tingling of hands and feet, sparse hair, easy hair loss, joint pain, slurred speech and so on, and even lead to heart diseases such as arrhythmia.
Question 2: What kinds of deep-sea fish do you usually eat? There are more than ten kinds of deep-sea fish, such as tiger spot, green spot, pink spot, power fish, horse fish and bonus fish. The most common stone spots in restaurants are sesame spots, sea tiger spots, oil spots, green spots and East Star spots.
Question 3: What kind of marine fish do crabs eat? Do you have any pictures? Crabs are omnivores and eat all kinds of fish.
Crabs cultured in ponds generally feed on small yellow croaker.
Question 4: I wonder what marine fish in Japan can eat. Can you give me some photos? The most popular one should be まくろ. I personally like サモ! Unfortunately, I don't have any pictures.
Question 5: How many kinds of fish can you eat? There must be a picture. 1. Slaughter the fish (catfish), remove gills, scales and internal organs, wash and control drying, cut both sides of the fish into two sections with an oblique cross knife, and marinate with ginger juice and cooking wine;
2. Cut the suet into small squares;
3. Slice 20 grams of garlic, dice 30 grams, and shred onion and ginger;
4. Add oil to the frying spoon and heat it to 70% to 80% heat. Put the fish head first, then the fish tail. Add suet and minced garlic, and take them out together when they turn golden;
5. Add oil to the spoon and add octagonal petals to give off fragrance. Stir-fry shredded onion, shredded ginger and garlic slices in a pot, cook wine, add broth, and put fish and diced garlic into a spoon to burn together;
6. When the soup is boiling, cover it and turn the heat down. When the fish is tasty, turn to high fire to collect the juice, add sugar, adjust the mouth, put the fish in a plate, hook the remaining juice with a little thicken, pour oil on it and pour it on the fish.
Tips for making braised fish;
1. When you stew fish, you can't pass the soup over the fish. When collecting juice, pour the juice on the fish with a spoon to make the fish taste right.
2. Because of the frying process, it is necessary to prepare 1500g vegetable oil.
The first classic method of braised fish;
Raw materials:
1, one carp, one catty, gilled, scaled, laparotomy and cleaned.
About half of the cooked chicken is sliced.
3, half a slice of fresh mushrooms, sliced.
4. Half a piece of bamboo shoots, sliced and boiled in boiling water for about five minutes.
5, half an onion, cut into sections.
6, a small piece of ginger, sliced.
7. Two cloves of garlic, sliced.
8. Two tablespoons of soy sauce.
9, a tablespoon of starch, water into juice.
10, one tablespoon of cooking wine.
1 1, a spoonful of sesame oil.
12, salt, monosodium glutamate.
Exercise:
1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.
A detailed description of braised fish.
2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.
A detailed description of braised fish.
3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.
A detailed description of braised fish.
4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.
A detailed description of braised fish.
5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.
A detailed description of braised fish.
6. Pick up the fish and put it on a plate for later use.
A detailed description of braised fish.
7. thicken the soup in the pot and pour it into the fish dish.
A detailed description of braised fish.
The second method of braising fish in soy sauce
Main ingredients:
A grass carp (about 3.2 kg)
Marinade: 2 cups of soy sauce 1/,onion1root, 5 slices of ginger, and 4 tablespoons of spiced powder1/.
Marinade: 4 star anise, cinnamon 1 piece, 4 tsps of sugar, 1/2 cups of soy sauce, 2 cups of water.
Production process:
1) grass carp is washed, cut into small pieces and marinated with wine and marinade for more than 2 hours.
2) Heat the oil to 80% heat and fry the fish pieces until crisp and yellow.
3) Bring the marinade to a boil, simmer until it is thick, take out the anise cinnamon, and add 1 tbsp tomato sauce to boil.
4) Put the fish section 2 into the marinade, add a little Bailey liqueur, and collect the juice with low heat.
The third kind of braised fish
Ingredients: fish, wine, onion, garlic, pepper lard and seasoning.
Exercise:
1. Wash the fish and cut into pieces;
2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.
3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in the pot, then add the meat soup to boil, and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces.
2) After the oil burns blue smoke, stir-fry the ingredients. Don't be too angry. Mainly fried incense. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention not to stir-fry red pepper, it will not look good.
Use the remaining oil to fry fish! The oil temperature is 6 minutes, and the two sides are slightly yellow, or it can be fried a little older! !
Be careful when turning over the fish. If it's broken, it's broken, and then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook it with oil, so the family will use their own methods!
Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and smell! Add the previous ingredients and burn together. Add a little salt to the soup and consider the amount, because the sauce ... >>
Question 6: What are the common marine fish, such as Spanish mackerel, hairtail, yellow flower, small yellow flower, red turtle, skinning wolf, abalone, red crab, snakehead, silver carp, tuna, salmon, turbot, herring, yellow croaker, sardine and old fish.
Question 7: Species and pictures of edible fish 12 Common edible fish crucian carp has the functions of invigorating qi and strengthening spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation. Patients with ascites use fresh crucian carp and red beans to make soup, and the effect is remarkable. Simmer fresh crucian carp and pig's trotters together and eat soup together, which can cure puerpera's hypogalactia. Crucian carp oil is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation.
Carp has the functions of invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials. Carp, wax gourd and onion are boiled in soup to treat nephritis edema. Scaled carp, intestinal impurities, slow fire stew, respectively, to treat jaundice. Taking live carp and pettitoes soup to treat hypogalactia of pregnant women. Carp and Bulbus Fritillariae Cirrhosae are boiled in small soup to cure cough and asthma.
Silver carp has the effects of warming middle warmer and benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi.
Black herring has the functions of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, expelling wind and relieving annoyance. The trace elements such as zinc and selenium contained in it help to fight cancer.
Snakehead has the effects of invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney. Cooking snakehead with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Braised snakehead with brown sugar can cure nephritis. Eating steamed snakehead can promote lactation and enrich blood.
Cuttlefish has the functions of nourishing liver and kidney, nourishing qi and blood, clearing stomach and removing heat. It is a health food for women, which has the functions of nourishing blood, improving eyesight, dredging menstruation, preventing miscarriage, promoting delivery, stopping bleeding and promoting lactation.
Grass carp has the functions of warming stomach, calming liver and expelling wind, and is a health food that warms the middle warmer and tonifies deficiency.
Hairtail has the effects of warming stomach, nourishing deficiency, moistening skin, expelling pathogenic wind, killing insects and nourishing five internal organs, and can be used for adjuvant treatment of persistent hepatitis and chronic hepatitis. Patients with hepatitis can take the upper layer oil after steaming fresh hairtail, and long-term use can improve the symptoms.
Eel has the functions of benefiting qi and nourishing blood, softening tendons and benefiting bones.
Monopterus albus enters the liver, spleen and kidney, which has the functions of tonifying deficiency, expelling wind and removing dampness, strengthening bones and muscles, and also has a certain regulating effect on blood sugar. People with deficiency of both qi and blood can shred Monopterus albus and Astragalus membranaceus (gauze bag) and water them to taste. Children with malnutrition, thin constitution and little appetite can use an eel, cut it into pieces and cook it with a little chicken gizzard-membrane. For internal hemorrhoid bleeding and uterine prolapse, eel can be cooked and taken for a long time.
Misgurnus anguillicaudatus has the functions of invigorating middle energizer, invigorating qi, eliminating dampness and quenching thirst, sobering up and detoxicating, removing hemorrhoid and swelling, and protecting liver. Misgurnus anguillicaudatus and garlic cooked with strong fire can treat malnutrition edema. Misgurnus anguillicaudatus is fried to brown in oil and boiled in water, which can cure night sweats in children. Misgurnus anguillicaudatus stewed with tofu can cure damp-heat jaundice. Misgurnus anguillicaudatus and shrimp yellow can cure impotence.
Question 8: What kind of marine fish is this? What's your name? Can I eat? Tetradaceae fishes of gymnospermae (it is difficult to distinguish which species)
Maybe it's a red-haired lizard commonly known as Ye? Tiger fish
The body length is no more than 9.3cm and the color is red. Because of its small size, it is often used as an aquarium variety. There are thorns on the dorsal fin. It is distributed in shallow reefs and intertidal zones south of Honshu, Japan and south of Korean Peninsula.