Speaking of tilapia, many people know that tilapia is a type of freshwater fish. It has no thorns and the fish meat is tender and very popular with everyone. Tilopapia is very similar to sea fish and is also very nutritious. It is the best way to store tilapia in autumn. Don’t put it directly in the refrigerator when buying some tilapia. Just take one step less and eat it for half a year and it will be the same as fresh.
Today I will share with you the storage method of tilapia and the method of making tilapia. It is very delicious and delicious. You must try it~~
In our vegetable market, you can see fresh tilapia. The price of tilapia is cheaper than grass carp , only 7 or 8 yuan per pound. The fish meat is thick and nutritious, which is very suitable for the elderly and children. The tilapia is native to Africa and looks like the local crucian carp , so it is also called " African crucian carp ". The meat of tilapia is delicious, tender and free of thorns. Whether it is braised or cooked, it tastes very delicious. In addition to the high content of protein and amino acid , tilapia is also rich in retinol and taurine , which is very beneficial to children's growth and development and the elderly. When they encounter it, they sell it for 10 kilograms to store it, and it is fresh throughout the winter.
We bought tilapia, and do one less step, that is, do not slaughter it. Put it in the fresh bag and put it in the refrigerator to quickly freeze it. Take it out directly when eating, and slaughter it after thawing. The stored fish will be as fresh as thawed after being slaughtered, and will not be freeze-dried after storage. This trick seems simple, but many people don’t know it.
Ingredients used: tilapia, onion, ginger, soy sauce, vinegar, brown sugar, salt, millet spicy, peanut oil.
Preparation steps:
Step 1: Slaughter the tilapia out of the scales, clean it, and use a flower knife to make the surface taste better.
Step 2: Heat in the pot, pour in peanut oil, add the tilapia and fry it slightly, the skin turns yellow, and add cooking wine to cook to remove the fishy smell.
Step 3: Pour in boiling water, add a little dark soy sauce, vinegar, salt, brown sugar, scallion slices, ginger slices, garlic, boil over high heat, and simmer slowly.
Step 4: Stew for about 20 minutes, the fish becomes very soft, and you can collect the juice and come out of the pot. Stewed fish, whether it is tilapia, silver carp, grass carp, etc., requires a longer time to stew. The fish meat becomes very soft and then comes out of the pot. This way the fish tastes and tastes particularly good.
Step 5: Sprinkle a little chopped green onion on the surface of the fish, and serve it directly on the table and it’s OK. The tilapia is on the market, don’t miss it~~
Peak words:
1. Choose tilapia, we’d better choose live fish to freeze quickly, so that we can eat fresh fish all winter.
2. It takes a longer time to stew fish. The stewed fish will be better and more delicious. Many people don’t know that the short time of stewing will make the taste worse.
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