Entering the 39th day, the most edible fish is not hairtail fish and crucian carp, insiders will eat these 3 kinds, delicious and not expensive
After entering the 39th day, the temperature has also reached the coldest time of the year, and the old man often says, "3949, shivering from the cold", from which you can see the degree of coldness. However, people's living standards are getting better and better, and they have a certain response to the cold weather, comfortable down jackets and warm heating can help resist the cold.
In addition to keeping warm, such a season is the most likely to get sick, because the colder the weather, the worse the resistance, so in autumn and winter, don't be reluctant to spend money, you need to eat more nutritious food. Many people will eat more fish in winter, it is true that the fish is delicious and the nutritional value is also high, but there are also many types of fish, what kind of fish is nutritious and not expensive?
In winter, most of the dishes that we eat are hairtail and crucian carp, because the flood season of hairtail fish starts in November and lasts from January to January, which is about 3 months, and the taste of hairtail fish is relatively delicious at this time. In the same way, crucian carp is also a seasonal delicacy in winter, and it is often said that "eat crucian carp in winter and carp in summer", so many people will also choose crucian carp.
In fact, in addition to crucian carp and hairtail, insiders will eat these 3 kinds, which are delicious and inexpensive!
1. Blackfish
Black fish is also called mullet, eating history is relatively long, almost 2,000 years ago by the "Shennong Materia Medica" listed as the best grade of insect fish. The amino acid content in its muscles accounts for 77.07% of the total, of which the total amount of 7 essential amino acids is 29.73%, and the protein content in the muscles is higher than that of grass carp, silver carp, bighead carp, Chinese soft-shelled turtle, hairtail, shrimp and eggs.
Recommended Recipe【Braised Black Fish】
Main ingredients: black fish, garlic, shallots, millet pepper
1. The black fish is sticky and slippery, let's scald it with hot water first, and then clean the black fish, especially the black membrane in the stomach, as well as the blood close to the bones, if it can't be cleaned, the fish will have a fishy smell when eaten.
2. After cleaning, we wipe the fish dry, then put it on the cutting board, and then use kitchen scissors to cut off the fins for it, then cut off the fish head, and then cut a knife from the tail of the fish, and then slice the fish meat along the fish bones, and then slice the fish bones for it.
3. After all the fish is processed, cut it into small pieces of about 3 cm, after all the meat is cut, put it in a bowl, pour in water, continue to clean the fish several times, wash the blood water, add a little salt and cooking wine after washing, grasp it and mix evenly, and marinate for 10 minutes.
4. Put some starch into the marinated fish, grasp it and mix evenly, after adding starch, the fish is not easy to spread out when cooking, so that the fish has some bottom taste.
5. Heat oil in the pot, heat the oil temperature of 6 into the fish, fry slowly over medium heat, don't be in a hurry to turn it first, otherwise it will stick to the pan, wait until the fish is set, we use chopsticks to gently turn it, continue to keep the medium heat and slow frying, until the skin of the fish is slightly golden.
6. Pour oil into the pot, fry the minced garlic first, then put a spoonful of bean paste to fry the red oil, then add the fish meat and gently turn it a few times, add an appropriate amount of beer, then put the straw mushroom light soy sauce, oyster sauce, salt, sugar, hoisin sauce and stir well, cover the pot and simmer over medium low heat for 15 minutes.
7. When the time is up, let's collect the juice on high heat, gently push it from the bottom, don't mix back and forth, otherwise the fish is easy to scatter, don't collect the juice too cleanly, sprinkle with chopped green onions and millet peppers, and it will be delicious.
2. Yellow bone fish
Yellow bone fish is also called "yellow spicy ding" in many places, "yellow thorn fish" and so on, it is a kind of fish with the same origin of medicine and food, and the nutritional value is relatively high. Although it looks small, the meat is extremely delicate and delicious, and it is also extremely easy to digest. Many people who eat fish regularly are very fond of yellow bone fish.
Recommended Recipe【Spicy Stir-fried Yellow Bone Fish】
Main ingredients: yellow bone fish, green and red peppers, perilla leaves, beer
1. The yellow bone fish boss has been cleaned up, we just need to wash off the blood. Chop the fish into two pieces directly after cleaning.
2. Put oil in the pot and sprinkle some salt, so that when frying the fish, it will not stick to the pan.
3. Then put the chili pepper and minced garlic and stir-fry over high heat, add beer, the beer can remove the fishy and make the meat more tender, then put soy sauce, light soy sauce, five-spice powder, oyster sauce, sugar, stir the seasoning evenly, and cook for 10 minutes over medium heat to let the fish taste good.
4. Finally, put the perilla leaves and green onions, stir-fry evenly, and then get out of the pot
3. Pomfret
Pomfret belongs to the sea fish, the best time to eat is also winter, the earliest time pomfret is also one of the more precious fish, because of its tender meat, less spines and delicious by everyone. Pomfret is generally an offshore pelagic fish, which is not only rich in high-quality protein, but also rich in more than 10 kinds of amino acids, which is very helpful for strengthening the body.
Recommended Recipe【Steamed Pomfret Fish】
Main ingredients: pomfret, ginger, shallots, red pepper
1. Clean the processed pomfret, and then cut a flower knife on the pomfret, which not only tastes good, but also reduces the steaming time.
2. Add white salt to the water, add green onion and ginger shreds to grasp and mix evenly, and then put in the pomfret, this step is very important, in addition to removing the fish, it can also make the pomfret flesh white and firm, soak for 10 minutes.
3. Then prepare green onions, green onions, and red peppers to stack them together, so that it is easier to shredd, and it is more beautiful to soak them in water after cutting.
4. The soaked pomfret surface is brushed with oil, which can lock in moisture and make the meat more tender.
5. Put it in the steamer, steam it on high heat for 10 minutes, pour out the excess water after leaving the pot, and put on the soaked three wires.
6. Splash it with 600 degrees hot oil to stimulate the fragrance, and finally drizzle some steamed fish soy sauce with the latter boiling sauce.
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