The year is the best time to stick to the fat again. The hot pot bureau and the barbecue were already on the agenda. Helplessly, the pressure of epidemic prevention has increased sharply, and the lively and noisy situation can still be avoided.
Even so, naturally, it is not easy to miss the opportunity to become bright and rounded. Just as Haruki Murakami wants to eat steak, he will hear his body automatically say "Lack of meat!" Gollum, gollum..." signal.
Recently, I also heard signals from my body. However, it is not so much fanfare, and it is still just some kind of vague hint. Because I have maintained a light diet for almost the whole summer (pretending to forget the days of eating and drinking), even if I can eat and drink, I dare not be too arrogant.
. Serve with a crispy baguette
Absolutely
So, let's start with very healthy deep-sea fish! Recently, it's my favorite "Mackerel Season". I've introduced it several times before! In November, Norwegian mackerel has entered its fattest season; this super ingredient from the pristine waters of the Arctic Circle is one of the highest quality and fattest fish in the world!
. Cut the grease from the Norwegian mackerel
Seasonal fresh goods, try to be addicted, or choose the best quality.
In terms of global production areas, Norwegian mackerel can also be regarded as a mackerel with excellent production and quality. When a piece of fish is introduced, you will really feel what it should be like to be fat, tender and firm.
. Didn't put a drop of oil
Cooking mackerel, neighbors Japan and South Korea have their own set of rules: Japan's salt grilling route, Korean fresh fish barbecue, vinegar daily, spicy sauce slow-cooked mackerel is also a daily hospitality routine.
However, as long as we exert our wisdom in eating Chinese, we can always eat new meanings. For example, I have introduced another delicacy of mackerel with the traditional delicious magic sweet and sour seasoning, which can also be boiled with mushrooms. This time, I still want to eat without repeating itself.
. I really didn't put a drop of oil
It is not difficult to buy Norwegian mackerel, and the major supermarkets and e-commerce platforms around us can easily buy it. And in order to make it easier for people to create new ways to eat, there are various colors of processed blue and white fish: cut, boneless, open back, and whole. Because the mackerel is rich in oil, it must be frozen while it is fresh.
Because of the high content of deep-sea fish oil, Norwegian mackerel thaws quickly, and the basic room temperature is one or two hours! After thawing, it is simply processed and cut into small pieces – just when cut, the fat in the fish can't help but burst out. These oils are all healthy unsaturated fats.
Pieces of mackerel oil directly under the pot, do not need to put another drop of oil, the use of the mackerel itself out of the deep sea fish oil, fried until the skin crispy meat tender, golden and fragrant, has completed 99% of the dish.
. Serve with arugula and bean paste
I want both health and deliciousness!
In order to continue the good habit of eating more vegetables, this time I tried to eat the fried mackerel wrapped in lettuce leaves, and I felt that I did not lose the meat wrapped in lettuce. It can also be made into a foreign aperitif tapas. Sliced leftover baguettes for breakfast, decorated with a crispy mackerel, the aroma of grease pours down, making the baguettes feminine.
In the end, it is still a Chinese stomach, I tried to use watercress sauce to base the seasoning, and found an unexpected fit. The mackerel is only simply seasoned, and the fresh aroma of the bean paste has the effect of finishing touches, sweeping away the cold atmosphere of Northern Europe, and is the Chinese pyrotechnic gas that crackles and bubbles up.
If there are elderly people and children in the family, it is actually recommended to take advantage of the season to add more mackerel dishes. It is rich in omega-3, dha, epa and high-quality protein, which can help children activate the brain and help the elderly prevent hardening of the arteries. It is rich in vitamins and proteins that can also synthesize collagen, which also has certain benefits for dry skin in autumn and winter.
Many friends feel that life is too repetitive and monotonous. Then, try to put a few uncertainties on the table. In the season when the food is the best, eat it in a fun way!
-Lettuce wrapped crispy Norwegian mackerel-
“ ingredients”
Norwegian mackerel net fillet 3 pieces
Cooking wine / rice wine (for fishy use) 30 ml
Cooked soybean sauce / light bean paste
A variety of fresh organic lettuce leaves
Bell peppers/ arugula / sprouts
Baguettes with crushed cheese
“method”
1- Frozen Norwegian mackerel fillet, thawed at room temperature for 1 h.
2- Rinse the Norwegian mackerel and dry the surface moisture.
3- Drizzle with cooking or rice wine, marinate on both sides for 10 minutes to remove fishy and dry again
4- Cut the Norwegian mackerel into small pieces, each with two knives shallow on the surface
5- Place the fish cubes directly in a clean saucepan and heat over low heat. There is no need to put additional oil, norwegian mackerel itself is rich in deep-sea fish oil.
Fry over low heat until browned and crispy on all sides, a process of about 4 to 5 minutes
6- Wash and wipe the lettuce leaves in advance, spread the cooked soybean sauce or light bean paste, directly into the fried crispy Norwegian mackerel, or you can accompany other vegetable grains/shreds and eat while wrapping.
7- Or spread cooked soybean sauce or light bean paste on the bottom of the stick slices, directly on the fried crispy Norwegian mackerel, served with other sprouts and arugula, rub with the cheese and make an open sandwich.
. Pair with salads
The vegetable leaves also became cute
When eating salad, you can also put a few pieces to supplement high-quality protein and make the salad more delicious