Nutritional value The meat of perch is white, tender, fragrant and odorless. The meat is garlic cloves, which is most suitable for steaming, stewing or stewing soup. Especially in late autumn and early winter, mature perch is particularly fat and nutritious, which is the best season to eat fish.
Edit the distribution scope of this paragraph. Perch is distributed in the western Pacific Ocean, the coastal areas of China and the fresh water bodies leading to the sea, mainly in the East China Sea and Bohai Sea. It is one of the common economic fish, and it is also a species to develop marine culture. The main producing areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands. The fishing season is spring and autumn.
Black perch made of perch.
Season, the annual fishing period is 10 to 1 1. I like to live in salty and fresh water in the estuary, and I can also live in fresh water. It is fierce and feeds on fish and shrimp. Individuals are large, and can grow up to 30-50 kg at most, usually 3-5 kg.
The economic value of this section is that the meat quality of perch is solid and white, which not only has high nutritional value, but also tastes delicious. Perch can be divided into white perch and black perch because of their different skin colors. The black spots of sea bass are not obvious, except that the abdomen is gray and the back side is bronze or dark brown; White perch is relatively white with irregular black spots on both sides.
Perch is an export variety, named Japanese sea bass in English, and exported to Japan, Hong Kong and Macau. export
Fresh bass just caught.
Ports: Liaoning, Hebei, Tianjin, Shandong, Jiangsu, Shanghai, Zhejiang and Fujian.
How to eat: Steamed raw materials: perch 1 strip (500-600g), 30g cooked ham, 30g bamboo shoots, 4 mushrooms and a little parsley.
Accessories: 5 grams of ginger slices and shredded onion, 5 grams of salt, 0/5 grams of cooking wine/kloc-,a little soy sauce and 50 grams of chicken soup.
Preparation: gut the perch, clean it, dry the excess water and put it in a steaming tray; Cut the ham into pieces similar to the size of bamboo shoots and code them on the fish; Soak mushrooms in warm water, remove pedicels, slice, and code around the fish. Then put ginger slices and shredded onion into a fish dish, and then pour in salt, soy sauce and cooking wine. Wash coriander and cut into sections for later use.
Practice: 1. Boil the water in the steamer with high fire, put it in a fish dish, steam for 8 ~ 10 minutes with high fire, take out the fish immediately after it is cooked, and pick out the ginger slices and shredded onion.
2. After the chicken soup is boiled, pour it on the fish and decorate it with coriander.
Steamed bass [2]
Tips: 1. If there is no chicken soup, you can use chicken essence and water instead. Adding chicken soup is mainly to increase the flavor of steamed fish, and it is ok without adding it.
2. Steamed fish should be as fresh as possible. Besides perch, grass carp, Wuchang fish and mandarin fish can also be used.
Features: Perch is warm, and it has the effects of invigorating the middle energizer, invigorating qi, nourishing yin, stimulating appetite and promoting lactation. Perch began to gain weight in autumn, and its meat was as white as snow, which is known as "the west wind gradually spread to the east and the smell of perch". Method 2: Pot paste ingredients: 225 grams of fat pork, 300 grams of net bass meat and 3 eggs.
Seasoning: 3 teaspoons of refined salt, monosodium glutamate 1.5 teaspoons, sesame oil and pepper 1 teaspoon, 0.5 tablespoons of wet starch and dry starch, 750g of peanut oil, and refined salt of Ji juice and pepper 1 plate.
Production: change the fat into a rectangle with a length of 5cm and a width of 3cm, and marinate 24 pieces. Change the bass meat into rectangular slices about 5 cm long and 3 cm wide, and mix in refined salt, monosodium glutamate, sesame oil and pepper.
Fried perch
Mix eggs and wet starch into a thick paste, spread fish evenly at 70%, and mix salt and fat evenly at 30%. Sprinkle dry starch on the big plate, arrange the fat, and then stick the fish on the fat. Heat the oil at the bottom of the pot, remove the fire, put the fish in the pot, put it back in the oven and fry it until it is half cooked and golden on both sides, and pour it into a colander to control the oil. Cut it neatly with scissors and put it on a plate. Serve with Ji juice, salt and pepper at the same time. Practice 3: iron plate features: novel method, beautiful shape, fresh and delicious, and unique taste.
Ingredients: fresh bass 1, crude salt, monosodium glutamate, rose wine, Meijia soy sauce, rose sauce, bean paste, oyster sauce, crystal sugar, monosodium glutamate, soy sauce, sesame oil, pepper slices, onion, butter, red pepper rings, onion segments, etc.
Production: ① Cut the perch into pieces, clean it, drain the water, marinate it with salt, monosodium glutamate, rose wine and other seasonings for a while, immerse it in a warm oil pan, fry it until it is mature, and take it out.
(2) Leave a little oil in the pot, and add Meijia soy sauce, rose sauce, bean paste, oyster sauce, sesame oil, sugar, rock sugar, monosodium glutamate, soy sauce, pepper slices, etc. Thicken.
(3)1piece of tin foil, pad with shredded onion, pour butter, add perch, pour sauce, put red pepper rings and onion segments, wrap them in tin foil and put them on a hot iron plate. Serve.
Iron plate perch
Sweet and sour perch material:
pole
Seasoning: chopped green onion, shredded red pepper, shredded green onion, Jiang Mo, minced garlic, soy sauce, sugar, vinegar, cooking wine, salt, wet starch, sesame oil, clear soup oil and appropriate amount of wet starch.
Practice: 1. After the fish is washed, drain the water, cut a knife diagonally on both sides of the fish and marinate it with pepper and a little salt.
2. Adjust the seasoning into sweet and sour juice for later use.
3. Shred red pepper and onion for later use.
4. When the oil is heated to 70%, spread the wet starch evenly on the fish, lift the fish tail, fry the fish head in the oil first, then pour the oil on the fish, and then slowly put the fish into the oil pan after the starch is solidified.
5. When the fish is fried to golden brown, remove the oil and put it in the plate for later use.
6. Leave a little oil in the wok, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and then pour in the prepared sauce. When the sauce is thick, pour it on the fish and sprinkle with shredded onion and shredded red pepper. Steamed eggs of perch raw materials:
Perch, eggs.
Seasoning:
Chicken oil, salt, onion, ginger, steamed fish black soybean oil, sugar.
Exercise:
1. Wash the perch, cross the fish's spine with a knife, and sprinkle 1/2 tablespoons of salt on the fish for pickling. Wash onion, ginger and coriander, cut onion and coriander into sections, and shred ginger.
2. Put a little shredded ginger in the belly of the perch, put some chicken oil on the fish, add plastic wrap and steam in the microwave for 6 minutes.
3. Beat 2 eggs into a bowl, pour warm water into the bowl, and stir in one direction with chopsticks.
4. Take out the bass, pour out the soup from the plate, put it back into the pot, pour the beaten egg liquid into the plate, cover it, and heat it in the microwave oven for 5 minutes.
5. Add 3 tablespoons of oil to a hot pot, saute shredded ginger, add onion, pour 4 tablespoons of steamed fish black soybean oil, 1/4 tablespoons of sugar and water, mix well, pour over the fish and sprinkle with chopped coriander. Do it. Bass soup raw materials:
Ginseng beard 30g, red dates 12, perch ginger 3, hot water 2000ml.
Seasoning:
30 ml of rice wine, 2 tbsp of oil, and appropriate amount of salt.
Exercise:
1 Heat the pan, pour in the oil, and then fry the ginger in the oil pan. Then add the bass, fry until the two skins are golden yellow, and take out the pot for later use;
2 Take a stew, add fried bass and ginger slices, then add ginseng, red dates and rice wine, inject hot water, put it in a steamer, stew for 2 hours, and finally add salt to taste. Raw materials of bass and radish soup:
Perch, radish, salt, sugar.
Exercise:
Fry bass on both sides, add hot water to stew 10 minute, add radish to stew 10 minute, and add salt and sugar. Curry diced fish material:
Bass, onion
Exercise:
1. Wash the perch and cut it into small pieces, add wine and marinate it with Jiang Mo and onion 15 minutes. Chop the onion.
2, hot pot into the oil, 80% hot, put down the bass and fry until golden and crisp, remove and drain the oil.
3. Leave a little oil in the pot, add curry powder and stir fry, then add chopped green onion and stir fry, put down the fish pieces, add a little pepper, salt and chicken essence and stir fry evenly.
[3]
Edit this special dish, steamed bass in Thai sauce.
Materials:
Perch, onion, ginger, pear, lemon juice, salt, fish sauce, pepper, white wine, homemade Thai sweet and sour sauce.
Exercise:
1 bass washed clean.
2. Punching knives on both sides, evenly pickling inside and outside, and pickling.
3 the bottom of the cooking box is covered with onions, pears and ginger.
Add bass, and I stuffed the remaining pears and some ginger into the fish's stomach for fear of fishy smell.
Because I was afraid of fishy smell, I stuffed ginger in the gap of the flower knife and dropped wine and fish sauce.
6 Sprinkle some onions and peppers.
7 homemade Thai sweet and sour sauce
Pour a spoonful of Thai sweet and sour sauce.
9 Cover and put in the refrigerator, and marinate for 4- 5 hours.
10 high fire 15 minutes. [4]
Edit this nutritional analysis 1. Perch is rich in nutrients such as protein, vitamin A, vitamin B, calcium, magnesium, zinc and selenium. It has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency.
2. Perch can also treat fetal movement disorder and lack of milk. Expectant mothers and pregnant women eat perch, which is a kind of nutritious food. It not only nourishes the body, but also won't lead to obesity due to overnutrition. It is a good product for strengthening the body, enriching the blood, invigorating the spleen and benefiting qi, and benefiting health.
3. The blood of perch contains more copper. Copper can maintain the normal function of the nervous system and participate in the functions of key enzymes in the metabolism of several substances. People who lack copper can eat perch to supplement it.
Editing this paragraph is suitable for ordinary people.
1. Suitable for people with anemia, dizziness, edema during pregnancy, and restless fetal movement.
2. People with skin diseases and sores should not eat it.
Edit this paragraph. The edible phase of perch should not be eaten together with cattle and sheep oil, milk cool and Chinese medicine Schizonepeta.
The cooking instructions of this paragraph are edited by 1 Perch meat is white and tender, fragrant and odorless. Meat is garlic cloves, which is most suitable for steaming, stewing and stewing soup.
2. In order to ensure the white meat quality of the perch, the gill of the perch should be cut off when slaughtering, and the blood should be bled backwards. After the blood is exhausted, put it on the chopping block, cut the sternum from the fish tail along the spine, divide the perch into soft and hard sides, take out the internal organs, and wash the blood (for perch balls).
3. Skillfully remove the fishy smell: After cleaning the fish by removing scales and laparotomy, put some yellow wine in the basin to remove the fishy smell of local fish and make the fish delicious; Fresh fish can be cut open and washed, and soaked in milk for a while, which can not only remove the fishy smell, but also increase the umami flavor.
The therapeutic effect of this paragraph is that the perch is sweet in taste and flat in nature, and enters the liver, spleen and kidney.
Has the effects of invigorating spleen and qi, tonifying kidney and preventing miscarriage.
In this paragraph, edit other related dietotherapy drugs: An Tai Bu Zhong, especially salmon.
Jia Bencao: It is pleasant to eat more perch, especially as a frog. Violent dryness is very fragrant and beautiful. Although it has little poison, it won't get sick.
The folk prescription can be decocted with perch, onion and ginger to treat children's dyspepsia; Grinding cheeks or boiling soup can be used to treat pertussis in children, edema in pregnancy and fetal movement in women.
In late autumn and early winter, mature perch is particularly fat and nutritious, which is the best season to eat perch.
Edit the meat of perch in the family Fishes. Perch is also called sea bass, sea bass board, flower village and sea bass. Distributed in China's coastal areas and rivers. After obtaining, remove fish scales, soup impurities, etc. , and wash for later use.
[Attribute] Sweet in taste and flat in nature. Can tonify spleen and stomach, liver and kidney.
[Reference] Contains protein, fat, calcium, phosphorus, iron, copper, vitamins A and B 1. B2 and nicotinic acid.
[Usage] Used for wounds with spleen and stomach weakness, fatigue due to lack of food or qi and blood, and incurable for a long time; Spleen edema; Insufficient liver and kidney, unhealthy bones and muscles; Restlessness of fetal movement, etc.
[Usage] Decoct soup, serve it on a plate, etc.
[attachment]
1, Perch Jianpi Decoction: 50g of perch, 0/0g of Atractylodes macrocephala/kloc, 5g of dried tangerine peel and 0.5g of pepper. Decoction suit
Perch is good for spleen and stomach, but it is still too weak. Therefore, Atractylodes macrocephala is used to strengthen the spleen and stomach, supplemented by tangerine peel to regulate qi and strengthen the stomach, and pepper to warm the stomach. Used for patients with spleen and stomach weakness, dyspepsia, eating less diarrhea, or dull or cold pain in epigastric cavity.
2. Braised perch with Astragalus membranaceus: 1 perch (250-500g), 60g of Astragalus membranaceus. Stew meat in water and eat meat in soup.
Astragalus membranaceus combined with perch can invigorate qi and nourish blood, promote granulation and close the mouth. Can promote postoperative wound healing.
3. Steamed bass with Amomum villosum: 250g. Mash 6 grams of Amomum villosum and 10 gram of ginger, cut into fine particles, put them into fish maw, put them into a bowl, add a little water and salt, and steam them in a pot. Eat meat and drink soup.
This prescription uses perch to prevent miscarriage, Amomum villosum to regulate qi and prevent miscarriage, and ginger and stomach to stop vomiting. Used for spleen deficiency and qi stagnation, nausea and vomiting, and fetal movement.