"People come and go on the river, but I love sea bass beauty", sea bass is delicious and delicious, with tender meat. Whether it is steamed or braised, it is extremely delicious. It is very popular with everyone and is a regular customer of home-cooked dishes. Not only are sea bass freshwater sea bass and sea bass , but the quality is also divided into advantages and disadvantages. Do you know how to buy high-quality sea bass?
Some friends have misunderstandings when choosing sea bass. If you buy sea bass, you don’t have to be right. share some tips for selecting sea bass. After you understand it, buy it. The sea bass you buy is of high quality and tastes fresh, and you won’t waste money.
1. If you choose "big belly" or "small belly"
, bass, like carp , crucian carp , etc., grow in the lower layer of the river and feed on some small fish, shrimp and other aquatic organisms. The bass is a more ferocious fish and usually moves faster, so the normal bass will be slender and long, that is, it is streamlined. Even if the intake is too high, it just looks more "round" overall, rather than just a round and large belly.
You can often see round "big belly" sea bass in the vegetable market. When encounters this sea bass, don't rush to buy it home. , "big belly" perch, is generally fed from the pond. In order to speed up the growth rate of the perch, it will be fed too much feed. In addition, the exercise volume is also small, not only is the meat not tight, but also has a lot of oil, which is not too delicious. When buying perch, it is best to buy a "little belly" and avoid a "big belly".
2. When buying bass, there are 3 types of bass. It is not recommended to buy
1. Overly large bass
usually has a high-quality fresh bass with a growth period of one year. The fish body grows about 30 to 40 cm and weighs about 1.5 kilograms. The meat and taste of this bass are relatively good.
If the bass is too big and too heavy, it is generally because it grows for a long time. Although such bass looks large and thick in flesh, it is a "old bass". The meat is not as tender as the bass with a growth period of about one year, and the taste is not delicious. On the contrary, if you encounter a bass with a smaller size and light weight, it may mean that the bass has a growth period of less than one year, and it has not grown completely, and there is less meat. You can't eat much meat when you buy it home, and the flavor is not enough.
When buying sea bass, do not choose too large or too small. Try to choose sea bass with a weight of about 1-2 kilograms.
2, perch with red tail
, perch is fierce and has strong predatory nature, but this is also a disadvantage of perch. It may hurt its tail when competing for predation, and the tail is an important part of perch swimming. If injured, it may affect the movement of perch and its activity will also decrease. In the long run, the meat of perch will also decrease. Moreover, after the tail is injured, it is easy to be infected by bacteria in the water. If the tail is red, it is one of the signs of injury, try not to buy it.
3, turbid sea bass
Fresh fish eyes are usually clear and bright, and there are no red tendons or bloodshot. If you see turbid sea bass with impermeable eyes, it is generally not fresh. Even if it looks fresh outside, it may be frozen for a long time. Let’s choose another one.
There are many ways to make sea bass. They share a golden soup sea bass. The soup base is golden and the fish meat is white, which looks very attractive. The sweet and sour taste is very suitable for the cold winter. Drink a bowl and your whole body is warmed up.
Recommended recipe: Jin Tang Sea Bass
Preparation Ingredients: a sea bass, pumpkin, one egg, ginger, pickled pepper, Yellow Lantern Chili Sauce , garlic.
1. Clean the bass and cut off the fish head, and follow the fish bones to remove the fish meat slices on both sides of the abdomen, then slice them into thin slices, chop the fish bones and place them aside with the fish head. Pour 2 spoons of green onion and ginger water into the fish slices, beat in an egg white, add a small amount of starch and oil, and mix evenly.
2. Peel and cut a piece of pumpkin into thin slices, steam and pour it into a juicer to make a paste, prepare the millet pepper rings, garlic, ginger slices, green onion slices, etc.
3. Add a small amount of oil to the wok, pour in the fish bones and fish head after the oil is hot, fry until one side is golden and then turn over, and continue to fry the other side.
4. Add scallion, garlic, and ginger slices to stir-fry until the soup is milky white. Add the prepared pumpkin puree, yellow lantern chili sauce and pickled peppers, and boil again.
5. Season with salt, chicken essence and appropriate amount of rice vinegar, remove the fish bones and fish heads and put them in the bowl to the bottom, add the fish slices and cook until they change color.
6. Take out the fish fillets and put them on the fish head and tail, pour in golden soup, sprinkle with millet peppers, chopped green onion and white sesame seeds, and drizzle with hot oil to exude the fragrance.
——Lao Jing said——
The quality of ingredients directly affects the quality of the dishes, and cooking sea bass is no exception. You can choose a high-quality sea bass. No matter which cooking method you use, you can achieve a good taste without basics. It is recommended to know more about these little knowledge about choosing ingredients.
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