Fish is not only nutritious, but also delicious, making it perfect for eating in the spring. Here are a few fish that are perfect for spring consumption and how to recipe:
1. Carp
Carp is a common freshwater fish and a good choice for spring consumption. Carp is rich in nutrients such as high-quality protein, calcium, phosphorus, iron, vitamins and so on. Carp is suitable for steaming, sweet and sour, teriyaki and other cooking methods. Here's how to do it with sweet and sour carp:
Material:
1 carp, 1 egg white, salt, cooking wine, starch, green onion, ginger, garlic, chili, vinegar, sugar, soy sauce.
Method:
1. Wash the carp with scales and internal organs, cut a knife on each side of the fish body with a knife, sprinkle with salt, monosodium glutamate, cooking wine and marinate for 15 minutes.
2. Beat the egg whites well, add an appropriate amount of starch, and coat the carp with egg white paste.
3. Fry the fish in a pan until golden brown on both sides and set aside.
4. Put an appropriate amount of oil in another pot, add green onion, ginger, garlic and chili pepper to fry until fragrant, put an appropriate amount of vinegar, sugar, soy sauce and boil, and then pour the fried fish into the pot, stir-fry over low heat evenly.
2. Crucian carp
Crucian carp is also a common freshwater fish with high nutritional value, rich in protein, trace elements and vitamins. Crucian carp is suitable for many cooking methods such as braised carp, steamed and miso grilled. Here's how to steam crucian carp:
Material:
1 crucian carp, ginger, green onion, salt, cooking wine, light soy sauce, dark soy sauce, water to taste.
Method:
1. Wash the crucian carp with scales and internal organs, and cut several knives on both sides of the fish body with a knife.
2: Cut the ginger into strips, cut the green onion into pieces and spread on the crucian carp.
3. Mix salt, cooking wine, light soy sauce, dark soy sauce and water to make steamed fish sauce.
4. Pour the crucian carp with sauce and steam it in the steamer for 8-10 minutes.
3. Perch
Sea bass is a saltwater fish with delicate and delicious meat, rich in nutrients, rich in high-quality protein, vitamins and trace elements. Sea bass is suitable for steaming, braised fish, sweet and sour and other cooking methods. Here's how to prepare braised sea bass:
Material:
1 sea bass, ginger, green onion, salt, cooking wine, light soy sauce, dark soy sauce, water, sugar, MSG.
Method:
1. Wash the sea bass with scales and internal organs, cut three knives on each side of the fish body with a knife, sprinkle with salt, monosodium glutamate, cooking wine and marinate for 15 minutes.
2. Heat the oil in a pan, fry the sea bass on both sides until golden brown, and set aside.
3. Leave a little base oil in the pot, add ginger and shallots and stir-fry until fragrant, put in an appropriate amount of light soy sauce, dark soy sauce, water, sugar, put the fried sea bass into the pot after boiling, and then simmer for 15 minutes over low heat.
4. Eels
Eel is a deep-sea fish that is highly nutritious and rich in protein, fat, vitamins, and trace elements. Eel is suitable for grilling, boiling, stir-frying and other cooking methods. Here's how to grill eel:
Material:
1 eel, ginger, garlic to taste, salt, sugar, cooking wine, light soy sauce, dark soy sauce, oil to taste.
Method:
1. Wash the eel with scales and internal organs, cut it diagonally into thin slices, add salt, sugar, cooking wine, light soy sauce and old soy sauce, mix well, and marinate for 30 minutes.
2. Finely chop the ginger and garlic, add an appropriate amount of oil and salt, stir well, and spread on the eel fillet.
3. Spread the eel fillets on a baking sheet, put them in an oven preheated to 180°C, and bake for 15-20 minutes.
5. Longli fish
Longli fish is a deep-sea fish with tender meat, delicious taste and rich nutritional value, containing a variety of essential amino acids and a variety of minerals. Longli fish is suitable for steaming, pan-roasting and other cooking methods. Here's how to steam the fish:
Material:
1 dragon fish, shredded ginger, green onion, salt, cooking wine, water, sesame oil.
Method:
1. Wash the fish with scales and internal organs, cut three knives on each side of the fish body with a knife, sprinkle with salt and cooking wine and marinate for 15 minutes.
2. Heat the steamer until the water boils, spread the shredded ginger and green onion on the dragon fish, pour an appropriate amount of water, and steam in the steamer for 15 minutes.
3. Take out the dragon fish, pour the steamed fish juice into a bowl, add a little salt and sesame oil, stir well, and pour on the steamed dragon fish.
In short, spring is the multiplication and breeding period of fish, and the nutritional value and taste of various fish are also richer. The above 5 types of fish are the best to eat in spring, which is not only delicious but also good for health. In the cooking process, the appropriate cooking method should be selected according to the characteristics of different fish to make it taste better and taste more delicious.
Source: Gourmet Talent Program