Introduction: Eat fish in winter, preferably these "3 kinds", fishmongers: artificial breeding can't be, cold weather is fatter!
I don't know if you feel the same way as me, you are always hungry in winter, and you always want to eat something delicious. I often start to plan what to eat for dinner just after lunch, and I always want to eat some hard dishes when eating. Winter seems to be a season suitable for eating big fish and meat, especially when there are snowflakes outside, the scene of steaming fish or meat stewed in the pot at home and the family eating around after serving it to the table is not too warm!
Eating some meat in winter can supplement the energy needed by the body, which is conducive to resisting the cold, and in addition to eating beef and mutton in winter, it is also very good to eat some fish, compared with other meats, fish is easier to digest and absorb, and its fat content is particularly low, and you don't have to worry about gaining weight if you eat too much.
My family has always had a soft spot for fish, three days and two heads will buy a few fish back to eat, because often buy fish, so and the boss of the fish seller is also very familiar, every time he goes he will enthusiastically recommend to me the best fish in the season, he told me to eat fish in winter, preferably these "3 kinds", fishmonger: artificial breeding can not be, cold weather is more fat! Let's take a look:
Red Shoe Fish:
The red shoefish is what we call it here, and some people call it the red ladyfish, and it is very beautiful. The red shoefish meat is spiny and less, the fish meat is firm, tender, white and delicate, the taste of the fish meat is a bit similar to crab meat, especially the stewed tofu with it, it is called a fragrant!
1. First clean the red shoefish, remove the internal organs and gills, and then rinse the inside and outside of the fish with clean water several times until the fish meat turns white.
2. Then put a flower knife on both sides of the fish body to better absorb the flavor, then put it in a basin, pour in an appropriate amount of cooking wine, salt, pepper, chopped green onion and ginger, massage it with your hands for a while, marinate for 15 minutes, and give the fish flavor and fishy.
3. Then take a piece of old tofu, blanch it and cut it into small pieces for later use.
4. Add oil to the pot, put in the red shoefish after heating (wipe the moisture on the surface of the fish with kitchen paper first, and then put it in the pot), fry until one side is set, then turn over and fry, fry until both sides are golden brown, push the fish to the side of the pot, then add minced ginger and green onions, then add a spoonful of soybean paste, stir-fry until fragrant, then add an appropriate amount of salt, sugar, light soy sauce and a little dark soy sauce, put in tofu cubes, pour in an appropriate amount of water, cover the pot and start to stew.
5. After the pot is boiled, continue to simmer for about 10 minutes before you can open the pot, after the juice is reduced on high heat, sprinkle a little coriander and green onion to enhance the freshness, and then you can turn off the heat and get out of the pot, it is so fragrant!
Mackerel:
Mackerel is a deep-sea fish that cannot be farmed artificially. Also called mackerel, the meat is fatty and delicate, there are few spines to eat, the fish meat is fat and fresh and particularly fragrant, it is very suitable for the elderly and children to eat. I eat mackerel in winter, I prefer to use it to stew and eat with chrysanthemum, fresh and fragrant, delicious and not greasy, so delicious!
1. Remove the internal organs and head of the mackerel, cut it into two centimeter-wide fish segments, then put it in a bowl, add an appropriate amount of salt, pepper, pepper powder, oyster sauce, light soy sauce, cooking wine and ginger slices, mix well and marinate for 30 minutes.
2. After washing and controlling the moisture, cut the chrysanthemum into two or three cm long segments for later use.
3. After the fish is marinated, take it out and put it in a plate filled with starch, evenly dip it in a layer of starch, and then put it into the pan and fry it slowly, fry until one side is set, then turn it over and fry until both sides are golden brown and put it out for later use.
4. Add a little oil to another pot, first add garlic slices and minced ginger and stir-fry until fragrant, then add a spoonful of soybean paste, fry the sauce fragrant, and then add the previously fried mackerel, then pour in an appropriate amount of water and simmer for about 20 minutes.
5. When the time is up, boil the pot, put in the chrysanthemum after the juice is reduced on high heat, stir-fry until the chrysanthemum becomes soft, then add salt, a little sugar and pepper, turn off the heat after stirring well, you can put it on the plate and eat, fresh and fragrant!
Silver Pomfret:
Silver pomfret is also a kind of fish that can not be artificially cultivated, its meat is very delicate, the fishy smell is light and nutritious, there is only one main spine, and the elderly and children at home can often cook and eat.
1. Remove the gills, internal organs, fins and tail of the fish, rinse them and make flower knives on both sides, then put them in a large bowl, add green onions, shredded ginger, salt, pepper and cooking wine, and marinate for about 15 minutes.
2. The marinated pomfret is evenly slapped with starch on both sides, add oil from the pot, put the pomfret when the oil temperature is 5 hot, and fry until the fish is golden brown on both sides.
3. Use the remaining oil in the pot to add chopped green onions, ginger and garlic and stir-fry until fragrant, then add a spoonful of soybean paste, add a bowl of water after stir-frying, then add a little salt, an appropriate amount of light soy sauce and sugar, and then put in the fish and stew for 3~5 minutes.
4. When the time is up, reduce the juice on high heat, and then you can get out of the pot, and then sprinkle in a little coriander segment, and it is delicious!
Eat fish in winter, preferably these "3 kinds", fishmongers: artificial breeding can't be, cold weather is fatter!That's all for today's sharing, if you like Xiaofeng's sharing, please help forward + like + collect to support Xiaofeng, we'll see you next time! Thank you for your support!
This article was originally written by Foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, and there must be my teacher in the threesome~