Speaking of silver fish, most people have only heard the name, and have not seen its true face, although it is not as well known as blackfish, crucian carp, carp, but it originated in China, in China's coastal waters and major river mouths can see the figure of silver fish, because of this, China has become the most abundant silver fish resources of the country.
Silverfish, salmonids, silverfish family, is a variety of translucent fish collectively, silverfish also known as silverfish, noodle fish. May and September of each year is the peak season for fishing silverfish, silver fish life cycle is short, generational dispersion, fertility and settlement ability is strong, but because the silver fish will die as soon as it leaves the water, so the market can not see live silver fish, so when buying silver fish, you should pay attention to, the fresher the silver fish meat is more transparent, has been white and turbid, it shows that it is not fresh, do not buy.
Silver fish is known in Japan as "fish ginseng", and its nutrition should not be underestimated. In recent years, many people have been arguing about whether silverfish are marine fish or freshwater fish, in fact, the growth habits of silverfish and knifefish are similar, there are complete seawater, there are complete freshwater, and there are also migratory between seawater and rivers.
In addition to washing fresh food, silver fish can also be dried into dried silver fish, or fried with batter, and different methods can present different flavors. Because silver fish is extremely calcium, high protein, low fat, and no large fish bones, no need to defin, bone and head and tail, edible rate of up to 100%, is a "holistic food", so it is especially suitable for the elderly and children to eat. The nutritional value of sun-dried silver fish is doubled, especially the calcium content, which ranks first among the fish. Li Shizhen once described the silver fish in the "Compendium of Materia Medica": "The food is very delicious and sweet, non-toxic, can be used as 'soup food', wide in the stomach, tonic lungs, nourishing yin fire, supplementing fatigue." "Dietary Therapy Materia Medica" also contains the role of "silver fish liqueuring water, moisturizing the lungs and suppressing cough".
So today we will use the dried silver fish to make a delicious, the dried silver fish soaked in soft and fried in oil, and then add a little tempeh, green pepper, onion with the stir-fry, whether it is used for wine or rice is very good.
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Ingredients: Dried silver fish
Accessories: tempeh, green pepper, onion, ginger, garlic flakes, green onion, sugar, cooking oil
Specifics
(1) The dried silver fish sold on the market is relatively salty to eat, so soak it in warm water for 10 minutes to minimize the saltiness.
(2) After the softly soaked dried silver fish is fished out, control the moisture, pour the cooking oil into the frying pan, pour in the dried silver fish and fry until the aroma floats out and is slightly yellow, and then put it out for later.
(3) Cut the green pepper into strips and cut the onion into pieces and set aside.
(4) Heat the oil in another pot, sauté the ginger shreds, garlic slices, green onions, add a little tempeh and stir-fry to make the aroma, then add green peppers and onions and stir-fry evenly.
(5) Then add the sautéed dried silver fish and stir-fry for 2 minutes.
(6) The dried silver fish itself has a salty taste, and the tempeh also has a salty taste, so there is no need to add additional salt, just put a little sugar before coming out of the pot.
In this way, our "soy sauce small silver fish" is ready, the dried silver fish is soaked and fried to eat more fragrant, coupled with the unique taste of tempeh, it can be said that it is a very delicious porridge and wine side dish.
As a very calcium fish, nutritionists list it as a "longevity food", and its effect of "tonifying the lungs and clearing gold, nourishing the yin and replenishing the deficiency" makes it a "treasure in the water".
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