Live in coastal cities and can be exposed to various sea fish, crabs, soft and shellfish . The most important thing is that the ingredients are fresh. Every morning, fishermen go to the sea to fish. When they come back to sell, they keep some for themselves. Residents near
If you want to eat seafood, you can go to the seafood market. is fresh and fat seafood. You can eat it by simply cooking. It has high nutritional value, freshness, tenderness and delicateness, and is suitable for most people.
Leaving the coastal city and walking a few hundred kilometers further inside, it is not so convenient for people here to eat seafood. It is okay to say that in some places, , some places have thousands of kilometers, and they can only eat some frozen seafood. The flavor will be greatly affected.
What delicious sea fish are there in China? Old fishermen recommend these 4 types, which are economical, fresh and nutritious,
1, yellow croaker
yellow croaker is divided into small yellow croaker and big yellow croaker . It is the primary economic fish in my country. This fish is fresh and yellow . Small yellow croaker is economical and affordable. Big yellow croaker is much more expensive. Ordinary people eat it twice or three times a month. There are many ways to make yellow croaker. steamed original flavor, braised sweet and sour, stewed spicy and appetizing , a light bite, crispy on the outside and tender on the inside, and the lips and teeth are fragrant, and it has a wonderful taste of .
1. Prepare two fresh yellow croakers, hollow out the internal organs, clean them, cut them a few times on the fish, do not cut them thoroughly, so that they can be tasted easy, pour in an appropriate amount of cooking wine, apply evenly, then stuff ginger slices, marinate for 15 minutes, and remove the fishy smell and add fragrance.
2. Prepare a pan or electric baking pan . First rub the bottom of the pot with ginger slices, then pour in a small amount of vegetable oil, add to the big yellow croaker, fry slowly over medium-low heat, fry for 5 minutes, turn over, fry until both sides are golden, and you can leave the pot.
3. Use light soy sauce, oyster sauce, sugar, and a little vinegar . Simple combination with a sauce, pour it into the pot, and you can prepare it for eating. It is crispy on the outside and tender on the inside, the fish is tender, the taste is delicate, and the taste is particularly delicious and fragrant. It is loved by all your family.
2. Hairfish
Hairfish is also called hairbrush. is fierce in nature. Yellow Sea , East Sea , Bohai , South China Sea are all distributed in . It is one of the common sea fish. Coastal cities can eat fresh food, but inland cities can only eat some frozen hairbrush. hairbrush is nutritious and nourishing, has high nutritional value, and has beneficial substances such as vitamins, lecithin , and unsaturated fatty acids.
1. Cut the hairtail into sections, marinate it with an appropriate amount of cooking wine for a while, put it in the egg liquid and wrap it in the pan and cook oil. Add the oil and heat it into the hairtail and fry it until the color is golden, remove it and control the oil.
2. Boil oil in the pan, heat the oil, add onion, ginger and garlic, and after the aroma is burst, add two bowls of boiling water, season and add fresh soy sauce, balsamic vinegar, sugar, and dark soy sauce, add fried hairtail, simmer over low heat for 20 minutes. When the time comes, put on a high heat to collect the sauce.
3. Sprinkle some green onions to increase freshness, and you can prepare to eat it. is sweet and sour, the fish is tender, and it is easy to remove bones. It leaves a fragrance on the lips and teeth. In the end, there is not even the soup left, and the taste is quite good.
3. mackerel
mackerel is also called mackerel . Now there are fewer fresh mackerel in winter. When fishing in spring, fresh mackerel is the most suitable for giving gifts. Mackerel is rich in protein , fat and vitamins, and has high nutritional value. is widely praised by the public.
1. Prepare two tender mackerels, break the belly, dig out the internal organs, rinse them a few times, rinse them cleanly, start from the back of the knife, divide them into two, remove the mackerel meat, chop them into minced meat, be careful not to have fish bones, try a few more times, you will be able to do it.
2. Add a few peppercorns to the pot, blanch them with boiling water, brew them into the peppercorns, and then use them until they are warm. peppercorns are a must-have thing for removing fishy smell in dumpling filling, especially to mix meat filling.
3. Put the fish into a basin, stir vigorously in one direction, add a small amount of pepper water multiple times, stirring while pouring, the more you stir, the more sticky the more you stir, and finally the chopsticks can stand up. and beat 1 egg, add 1 spoon of vegetable oil, 1 spoon of cooking wine, and appropriate amount of salt. Continue to stir for a few minutes, and stir for a while without any harm.
3. Add an appropriate amount of fresh leeks and chopped green onion and ginger, season and add an appropriate amount of oil to consume, stir evenly, and then can start making dumplings, scoop in the filling, pinch tightly, and wrap it into dumplings.
4. The mackerel dumplings made in this way are tender and juicy, nutritious, purely handmade throughout the process, and have a very fresh taste. They all like to eat them all, and are nutritious. It is really satisfying to eat three plates in a row. must be stirred clockwise to make the filling vigorous.
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