January eel
Eel, Pinyin: Pinyin: mn alias: white eel, white eel, river eel, eel, green eel, wind man, Japanese eel. Eel refers to the general name of species belonging to eel classification. Also called eel, it is a kind of fish that looks like a long snake and has the basic characteristics of fish. In addition, eels have similar migration characteristics to salmon. Eel is a kind of fish. It looks like a snake, but it has no scales. It is usually found in the waters bordering fresh water in Yuxian County.
Eels have also become "sea eels". The eel in January is white and tender, delicious and has few fishbones. Eating sea eel often has the effects of promoting blood circulation, dredging collaterals, detoxifying and diminishing inflammation. Because eels are the cheapest at this time. Before the Spring Festival, every household should make eel owl and eel tube, and the price will be higher. Although the price has dropped after the holiday, the taste is still the same.
Braised Monopterus albus with onion
Material: eel 1 onion 8.
condiment
Material A: 65438+ 0 tbsp of rice wine and starch.
3 tablespoons soy sauce
Material b: rice wine 1 tablespoon soy sauce 2 tablespoons.
65438+ 0/2 tbsp sugar and vinegar.
A little pepper
1. Wash the eel, scald it with warm water, take it out, cut off the head and tail, cut open the belly of the fish, cut the big bone in half, cut it into small pieces (Figure 1), put it in a bowl, and marinate it with material A for 20 minutes; Wash the onion and cut it into sections for use. .
2. Heat 2 tablespoons of oil in the pan, add eel, fry until both sides are golden, and serve.
3. Heat the remaining oil in the pot, add the shallots and stir fry, add the fried eel (Figure 2), add the material B and 2 cups of water, after the fire is boiled, turn the fire down until the eel is tasty, and then turn the fire to the soup.
White shrimp in February
White shrimp with ridged tail, also known as white rice shrimp and small white shrimp, is widely distributed in coastal areas of China, especially in northern Jiangsu, and is the main variety of mixed culture of shrimp, crab and shellfish. Decapoda, Macrobrachium, Exopalaemon.
White shrimp is a kind of marine shrimp, and its scientific name is white shrimp with ridged tail. Generally living in shallow coastal waters, but also living in low salinity fresh water, so it is also divided into wild and cultured. White shrimp is chosen because the white shrimp in February of the lunar calendar is the fattest and the price is the cheapest in a year.
Ingredients: 400g of white shrimp, 5g of carrot, 3g of green pepper, refined salt10g, oyster sauce10g, yellow rice wine10g, seafood sauce10g, 5g of monosodium glutamate, 5g of sugar, and liquor10g.
Exercise:
1. 1. Take out the white shrimp, wash it and soak it in yellow wine 10 minute.
1.2. Dice garlic, ginger, shallots, green peppers and carrots, add refined salt, oyster sauce, seafood sauce, monosodium glutamate, white sugar and white wine, and mix well to get drunk juice. Then pour the drunk juice on the white shrimp and mix well to serve.
How to eat white shrimp? Boil white shrimp with the most delicious wine and salt water.
Ingredients: a catty of white shrimp, a spoonful of fermented grains, salt and shredded ginger.
Exercise:
2. 1. First boil the clear water in the pot, and add a proper amount of salt, ginger and a spoonful of fermented grains (instead of cooking wine).
2.2, pour the washed white shrimp, until the shrimp body is white and arched, can be filled into the soup basin.
Tip: (Don't cook for a long time) This dish soup is clear and the shrimp is white. The method is simple. Replacing cooking wine with mash, on the one hand, keeps the soup clear, and on the other hand, adds some sweetness to the original salty taste to increase the flavor, which is an innovation of local farm dishes.
March mackerel
Mackerel, blue-spotted mackerel, long and narrow, with blue-black head and back. Generally, it is 25~50 cm long and weighs 300~ 1000 g. It is distributed in the western North Pacific Ocean and originated in the Yellow Sea and Bohai Sea in China.
The first record of Hong's Xiao Du Shu Zhai in Qing Dynasty: "Jiaxing Ma Gao fish tastes more beautiful than other fish, but the meaning of its name has not been solved yet. Today's Water Classic Notes Underwater says that' there is a high city on the right side of the valley water', so the fish should be named after the ground.
Japanese is () = common name: Tu? Fish /maga/ spindle tooth soil? English name of fish (Scomberomorus commerson)
Long and narrow figure, blue and black head and back. There are a series of blue-black circular spots on the upper side, the abdomen is white, and there are horns behind the dorsal fin and gluteal fin. In summer and autumn, they often migrate long distances in groups.
Mackerel has less thorns and more meat, and its body is fatter. It's delicious and unusual to burn it with "snow vegetables" It can be made into "smoked fish" or pickled, which is a delicious dish.
Around Tomb-Sweeping Day, mackerel with eggs will migrate to the river to lay eggs. At this time, mackerel tastes the most delicious. There is a kind of mackerel called blue spotted mackerel, which migrates to Xiangshan Port to lay eggs. When it is caught by fishermen, it is called "crossing the black". Due to the scarcity of resources, a fish can sell for thousands of dollars as soon as it is listed. Mackerel in March of the lunar calendar can't be called "string herring", but it is abundant, tastes better, and most importantly, it is cheap.
Taking mackerel as the main raw material, after a lot of manual work, it is first ground by hand and then mixed into cakes. Finally, according to personal taste, the cake-shaped meatballs are kneaded into meatballs with similar sizes.
Fried mackerel balls
3. The boiled mackerel balls are white in color and full in style, and the appearance of floating on the noodle soup is particularly mouth-watering.
Paired with Chinese cabbage
April yellow crucian carp
Yellow crucian carp, commonly known as horse mouth before, yellow? Chicken feathers, yellowbird, red nose, yellow tip, white red, mangkou, thin crucian carp, thin mouth, oily buckle and grilled fish. It belongs to Chordata, Skeletal Fish, Rhamnoidea. Family, crucian carp Distributed in dry Indian Ocean and western Pacific Ocean. China South China Sea, East China Sea, Yellow Sea and Bohai Sea are all produced. It can be captured all year round, with spring and autumn as the peak season and concentrated output.
Yellow crucian carp is one of the important edible fish in China. Meat is tender and sweet, with high nutritional value. Every100g of meat contains protein13g, fat 1 1 g, and contains a lot of minerals such as calcium, phosphorus and iron. Yellow crucian carp has extremely high medicinal value, its nature is sweet, flat and warm, and it can enter the stomach and kidney, and it has the effects of tonifying deficiency and middle energizer, eliminating dampness and promoting diuresis, tonifying deficiency, warming stomach and nourishing middle energizer. In particular, live yellow crucian carp soup has unparalleled effect in lactation. Melon yellow crucian carp and radish yellow crucian carp are not only delicious, but also can cure diseases and prolong life. A small yellow crucian carp can make crispy fish. According to the analysis, every100g of yellow crucian carp meat contains protein13g, fat 1. 1 g, sugar 0. 1 g, thiamine 6.6mg, riboflavin 0.07mg, nicotinic acid 2.4mg, calcium 54mg. Clinical practice has proved that yellow crucian carp meat is effective in preventing and treating arteriosclerosis, hypertension and coronary heart disease.
The yellow crucian carp market in April has the largest quantity and the best quality, and its delicacy can be best summarized in one word, that is "fresh". Because there are many fishbones, the best way is to wash them and put them on the wire fence and bake them with white charcoal fire until they are dark yellow and oily. Baked yellow crucian carp can be made into soup, and chopped green onion and soy sauce are soaked in boiling water. The soup is orange, fragrant and fresh.
Yellow crucian carp soup is very important to make yellow crucian carp soup. The steps are as follows:
1, buy two fresh and killed yellow crucian carp of moderate size. When washing, wash all the fish scales and the fish belly to avoid the fishy smell of the soup.
2. After washing, smear appropriate amount of salt on the fish and marinate for ten minutes; Prepare three shallots, wash them and tie them for later use;
3. Cut a number of ginger slices (according to the size and quantity of fish); Spread ginger juice evenly in the pot (to prevent fish skin from sticking to the pot), pour salad oil and light it;
4, the oil should not be too hot, turn down the fire, gently put the fish into the pot, and at the same time add ginger slices to turn down the fire; Fry until the skin of the fish is slightly golden, and turn the fish gently until it is slightly golden; In the process of frying, pay attention to turning over the pan to make the fish fry evenly;
5, turn off the fire, add cold water until the fish are submerged, add the prepared onion knots, and open the fire to boil; Turn the fish over and cook for another five minutes, add appropriate amount of salt and continue to cook until the soup is milky white; Add monosodium glutamate and cook for two minutes.
6. At the same time, prepare the ingredients for eating fish: pour a little vinegar into the bowl, add a little salt, sugar and monosodium glutamate, and stir well. Put the fish in a big bowl alone, and the crucian carp soup in a soup bowl; Dip the fish in the ingredients and drink the soup immediately.
Wuyuemi fish
Rice and fish, a job? Fish (sound sensitive) is similar to perch, with dark body color, taupe and purple-green, and gray abdomen. The upper edge of dorsal fin spine is black, and there is a vertical black stripe in the center of fin. There is a clear spot above the axillary part of pectoral fin. The remaining fins are gray-black. The rice fish is flat on both sides, extending backward, and the back and abdomen are shallow arcs.
Rice fish: The meat is slightly rough and its body color is dark, but its swim bladder is a treasure and a high-protein tonic, which has certain medicinal value, and can enhance the function of brain and nervous system, promote growth and development, improve immunity and promote gastrointestinal digestion and absorption. Today, fish are both farmed and wild.
There is a dish called "fish bone sauce", which uses fresh mackerel or rice fish as ingredients. The dish I want to share, the fish bone sauce is delicious, but it also retains the integrity of the fish. If you can only eat one fish at ordinary times, then the recipe I shared can definitely make you eat two.
material
Rice, fish, ginger, garlic, onion, vinegar, sugar, cooking wine, delicious fresh soy sauce, raw sweet potato powder or corn starch.
A plate of rice fish licked with sauce.
Fresh rice and fish. My fish comes from Shipu, so it is very fresh. Keep the most nutritious part of the stomach when washing! Dabu
Cut the fish into appropriate parts. Prepare onions, ginger and garlic.
Put garlic, onion and ginger in a pot, stir-fry and put them in rice fish. Don't! Turn around! Fried! Five seconds.
Pour 1 bowl of wine, vinegar, 3 bowls 1 bowl of delicious fresh soy sauce, and a few pieces of borneol candy. You can't use rock candy+honey, sugar and honey as rock candy. Add some soy sauce. I made a fish 3 meters long. If there are few fish, you can reduce the amount of seasoning. This step is not! Besides! Water! Cover the pot, fire.
10 minutes or so, the juice is almost done, and the fish is cooked. Then pour the water evenly into the pot with sweet potato powder. pan
Tastes like sugar and vinegar. The fish is fresh and tender, and the entrance is fresh and tender!
Two people are not enough to eat! The soup was licked! It is required to make a complete pot next to it, and other dishes are not available.
skill
1, the combination of sweet and sour can not only stimulate appetite, but also get rid of the fishy smell of seafood.
2, can't turn the pot in the process, to ensure the integrity of the fish.
Call me if you don't like it.
Joan bass
It is one of the four famous fishes in ancient China. Its meat is white, tender, fragrant and odorless. It is best to steam, braise in soy sauce or stew in soup. Crucian carp is the fattest in winter and perch is the strongest in summer.
July dragon head fish
The dragon head fish, also known as the teeth of fish and shrimp with bean curd, is milky white, tender in meat and high in protein and calcium. Head fish can be bought in the market many times a year. The head fish in July of the lunar calendar is abundant, cheap and fresh.
Jade bald in August
Sole fish are also called jade sole and tongue sole. Summer flood is 5? Autumn flood in July 10? In the month of 65438+February, the squid found in August of the lunar calendar is the largest, with delicious taste, cheap price, fresh food, fat but not greasy.
September white crab
Swimming crab, commonly known as "white crab" in some places. Because the breastplate is spindle-shaped, it is named spindle-shaped. There are three protrusions in the center of the crustacean, so it is also called "Portunus trituberculatus" and belongs to arthropods. Male umbilical apex is smooth, claws are long, and the shell surface is blue; The female umbilical cord is round and fluffy, and the shell surface is ochre or spotted. Portunus trituberculatus has delicious meat, high nutritional value and economic value, and is suitable for temporary cultivation and fattening in seawater. The head and breastplate are spindle-shaped, and the width is almost twice as long; The surface of the head and breastplate is covered with fine particles, with 2 lateral ridges and 3 verrucous protrusions; There are two sharp teeth on the forehead; There are 9 sharp teeth on the front side edge, and the back teeth are long and prickly and protrude outward. The pliers are thick and longer than the breastplate of the head. The long section is prismatic, the male long section is slender, and there are four spikes in the front edge.
Fried swimming crab
Ingredients: Portunus Portunus seasoning: refined oil, flour, salt, soy sauce, onion ginger, cooking wine.
Exercise:
1. Wash the swimming crabs and cut each crab into two sections;
2. Seal the trimming of Portunus trituberculatus with flour;
3. Put the oil in the hot pot to 50% heat, and the knife edge of Portunus trituberculatus contacts the oil downwards.
4. Stir-fry and add cooking wine, salt, sugar, soy sauce, onion ginger and water.
5. Cover with medium fire for 6-7 minutes (depending on the size of the crab) to serve.
The white crab is the male swimming crab, which is very delicious, so it is also called "the freshest in the world".
October mullet
Mullet (Yu Zi), Mugil Cephalus (Linnaeus, 1758), is a fish belonging to the genus Mullerian. Also known as: Wuzhi, Jiuguan, Tianyu, Aconitum, mullet, fat fish, white-eyed fish, diced fish and black-eared mullet. The body is slender, the front is approximately cylindrical, and the back is flat. Generally, it is 20 ~ 40cm long and weighs 500 ~1500g. The whole body is covered with round scales, with big eyes and developed eyelids. Teeth are small and fluffy, born on the edge of the upper and lower jaws. There are two dorsal fins, eight anal fins and a deeply forked caudal fin. The body, back and head are bluish gray, and the abdomen is white. The shape of mullet is similar to that of barracuda, the main difference is that mullet has short fat and barracuda is slender; The eye socket of mullet is large, the inner membrane and middle part are black, and the eye socket of barracuda is small, with red lens fluid. Mullet is a high-quality economic fish in shallow water in warm regions, which is widely distributed in the Atlantic Ocean, Indian Ocean and Pacific Ocean. 、
Braised mullet
Clean the scales, gills and internal organs of mullet, and obliquely cut several knives on both sides of the fish (convenient for eating).
Wash garlic, onion, ginger, dried pepper and star anise.
When the pan is hot, pour in oil (preferably half meat oil and half salad oil). When it is 50% hot, add mullet and fry until golden on both sides. Take it out.
Put the fried fish on the side and fry the garlic, onion, ginger and dried pepper with the oil at the bottom of the pot.
Then add cooking wine, soy sauce, salt, sugar and water, boil and simmer for about 15 minutes (turning over halfway), and the soup is almost collected.
Mullet is rich, delicious, nutritious, and mellow but not greasy.
The meat of mullet is tender and delicious, containing 22% of protein, without fine bones, and the fish is mellow but not greasy. It can also be processed into minced fish, fish balls, fish fillets, canned fish and other products, and its fish eggs can be made into caviar.
November hairtail
Hairtail belongs to trichiuridae, Perciformes, Chordata, Vertebrates, a bony fish. Also known as saury, nepotism, fat belt, oil belt, toothfish and so on. , is fierce. Qingdao and Rizhao city along the Yellow Sea coast are called? Fish. Hairtail is flat as a ribbon, silver gray, and its dorsal fin and pectoral fin are light gray with tiny spots. Its tail is black, the tip of hairtail is larger, and it gradually tapers to the tail. Its height is twice that of the head, and its total length is about 1 m. It is fierce and mainly feeds on shrimp and squid. It is mainly distributed in the western Pacific and Indian Ocean, and in China it is distributed in the Yellow Sea, the East China Sea, the Bohai Sea and the South China Sea. Together with large yellow croaker, small yellow croaker and squid, it is also called China's four seas fresh.
1: Wash and drain the fish. Because water is easy to stick to the pan when it comes into contact with oil.
2: Sauté ed hairtail with salt, and evenly covered with flour.
3: Boil the oil, then fry the fish in the oil until both sides are brown. Oil must be boiled before it becomes brittle.
Fried hairtail is ready. Would you like to have a try?
At this time, hairtail prepares for overwintering and accumulates fat in the body, so the meat is thick and oily, and the taste is particularly good.
December small yellow croaker
Larimichthys polyactis, also known as small yellow croaker, vertebrate and bony fish, is also known as "small fresh, big-eyed, colorful, cucumber, ancient fish, yellow scaly fish, small spring color, golden dragon and thick scaly fish", also known as "yellow croaker" and "small yellow flower". It looks like a large yellow croaker, but its head is longer, its eyes are smaller, its scales are larger, its tail stalk is short and wide, and there are 5-6 rows of scales between the starting point of dorsal fin and the lateral line, which are golden yellow. 28~30 vertebrae. Otoliths are relatively large. The body length is about 20 cm and the longest can reach 40 cm. The back is grayish brown and the abdomen is golden yellow. It is a group of fish that migrate at the bottom of the sea and inhabit the sea area with silt or sediment matrix. The water depth of spawning ground in coastal waters is 10 ~ 25m, and the wintering ground is generally 40 ~ 80m. Fish have obvious vertical movement, rising at dusk and falling at dawn, and inhabit at or near the bottom during the day. Overwintering in the deep sea in winter, migrating to the coast in spring, spawning from March to June, mainly feeding on mysis, shrimps and small fish, and returning to the deep sea in late autumn. The swim bladder can make a sound. China is produced in the East China Sea, the Yellow Sea and the Bohai Sea, and also distributed on the west coast of the Korean Peninsula. It is an important economic fish in China. Used in fresh food or made into salt products and dry products; The swim bladder can be made into swim bladder glue; Testicles can make protamine.
Crispy small yellow croaker
Crispy small yellow croaker taste: golden color, crisp outside and tender inside.
Ingredients: 500g of small yellow croaker, 2 shallots, ginger 1 slice, appropriate amount of pepper and 250g of flour.
Seasoning: 500g cooking oil (actually 60g), cooking wine 1/2 tablespoons, a little pepper and salt, a little pepper powder, 3 tablespoons refined salt, and monosodium glutamate 1/2 tablespoons.
Production method:
1. The small yellow croaker is eviscerated and cleaned; Wash and cut the scallion, and shred the scallion leaves; Wash ginger and cut some into powder.
2. Put salt, monosodium glutamate, cooking wine, onion, ginger and pepper into a large bowl of small yellow croaker and marinate for two hours.
3. Pick up pepper, onion and ginger slices, sprinkle dry flour in the basin and wrap the fish evenly.
4. Pour the oil into the pot, heat it, turn it to medium heat, put the small yellow croaker one by one, and fry until golden brown.
5. Adjust the fire, heat the oil, then pour the oil in and fry it again. When the skin is crisp, you can take it out.
6. Dish small yellow croaker and sprinkle with shredded onion, Jiang Mo, salt, pepper and Chili powder.
Small yellow croaker in December of the lunar calendar, fat and tender, melts in the mouth. Yellow flower fish is tender and has few bones.
Little friends, did you eat right? Not only vegetables and fruits should be eaten in season, but also seafood should be eaten in season!