It is reported that the recent Qingdao fishermen salvage noodle fish, the day more than 100,000 noodle fish full. The harvest season of noodle fish, noodle fish how to do delicious? How to do noodle fish soup flavor more fresh? Come together to learn about it.

How to make noodle fish delicious

Main ingredients: noodle fish moderate, 3 eggs

Accessories: salt

How to make noodle fish:

1. Wash the bought noodle fish and put it into a large bowl!

2. Beat the mixture of spaghetti fish and egg with chopsticks and season with a little salt.

3. Heat the oil in a wok until 70-80% hot and add the fish and eggs.

4. Wait until the egg solidified with a spatula gently turn, until the egg completely solidified, the noodles fish into milky white color can be out of the pot pull!

Scissors

Wash the fish ahead of time and drain.

Fry the fish in a frying pan with oil, when the oil is hot, turn down the heat and fry the fish.

Feel free to do something else, and finally fish drying is good.

Eat it with porridge, it's very authentic!

How to make silverfish soup with abalone juice

Department and efficacy: delicious congee soup

Craftsmanship: burned silverfish soup with abalone juice preparation materials: main ingredients: 500 grams of abalone juice, 150 grams of silverfish, 3 mushrooms.

Seasonings: broth, salt, monosodium glutamate (MSG), chicken broth, water starch. Teach you how to do abalone juice silverfish soup, how to do abalone juice silverfish soup is delicious 1. silverfish blanching to be used, mushrooms soaked and diced. 2. pot into the soup, abalone juice and the rest of the ingredients, boil, seasoning, thickening.

Deep Fried Silverfish with Huai Salt

Preparation Materials:

Main Ingredients: 500g of fresh silverfish.

Accessories: pearl beet leaves (or rape leaves) 100 grams.

Seasonings: 15 grams of Huai salt, 50 grams of crispy paste powder (see raw materials semi-finished product production), 2 egg yolks, peanut oil in moderation. The characteristics of Huai salt silverfish: five pure fragrance, salty and fresh. Teach you how to do Huai salt silverfish, how to do Huai salt silverfish is delicious 1. will be fresh silverfish wash and drain water, sop up, add Huai salt and mix well, add egg yolk liquid scrunching, sprinkle crispy paste powder. 2. pan sizzling well, into the peanut oil burned to seventy percent heat, into the pearl beet leaves fried all the water into the beet pine, into the leakage spoon draining oil, into the disk around good. Pan back on the fire, into the peanut oil burned to 50 percent hot, into the mixing and dusting scattered silverfish deep-fried, until the color golden yellow into the funnel drained oil, into the dish around the good pearl beet leaves into.

Sides: 500 g of potatoes (preferably oblong), 150 g of lettuce leaves.

Seasonings: 100 grams of tartare shaoji, 20 grams of refined salt, 0.5 grams of pepper, peanut oil in moderation. (Prepare 300 grams of bread flour, 100 grams of egg yolk) Tartare Shaoji silverfish features: phytolacca pure, salty and savory, refreshing and sour. Teach you how to make tartare of silverfish, how to make tartare of silverfish is delicious 1. Wash fresh silverfish, remove the head, sop up the water into the plate, sprinkle into the salt 10 grams, pepper mix well marinated, add egg yolks mix, sprinkle into the breadcrumbs shaking scattered dipped. Potatoes cut off the skin, cut into 4 cm wide, 2.5 cm thick rectangular, with a slicer cut into 4 cm long, 2.5 cm wide, 0.1 cm thick slices, rinse with cold water to remove starch, drain the water. Lettuce leaves sterilized, washed, sopped up, pad into the plate. 2. will be a good pan sizzling, under the peanut oil poured to fifty percent heat, will be dipped in flour silverfish shake loose to remove the remaining surface, sprinkled into the oil, deep-fried until the surface is golden; stereotyped fish up; to be the oil temperature rises to seventy percent of the oil quickly re-oiled, deep-fried crispy surface drained of oil into the plate padded lettuce leaves; to be the oil temperature rises to seventy to eighty percent of the oil, sprinkle into the potato slices, deep-fried to the surface of the surface of the hardened over a medium heat, and change to the Wen fire and keep stirring with a hand spoon, fried until golden and crispy when the oil into the funnel drain, sprinkle salt and turn evenly into a plate, the tartare into a small dish, and fried potato slices, fried silverfish on the table together.

Silverfish fried kelp

The main ingredients: kelp 4 two (about 160 grams), silverfish 8 two (about 320 grams)

Seasonings: celery, carrots, each of the two two (about 80 grams), red pepper, 1, the soup on the right amount of teach you how to fry kelp with silverfish. How to do, how to do silverfish fried kelp is delicious Method:

1, kelp with water immersion wash ear Gong listen to clean and shredded, and then bleach to remove the salty flavor, and then slightly boiled in hot water for a few moments to remove the mucus, with a little simmering broth.

2, silverfish washed, salted for a few moments, and then washed to remove the salt, go oil; Chinese celery, carrot washed and shredded; red pepper shredded.

3, with red pepper wok, and then add celery and carrots with stir-fry, add kelp and silverfish and then stir-fry, seasoning can be.

Nutritional value

Noodlefish, also known as silverfish, is abundant in the mouth of the Yalu River in Dandong, Liaoning, spawning in the upper reaches, and is now farmed in captivity in the reservoirs of the Yalu River, where it is known as a delicacy in China. The body is elongated, salmon-like, scale-less or with fine scales, and the adult fish is 10 to 20 centimeters, with a large mouth and large, sharp, predatory teeth. Silverfish is named for its long, slightly rounded body, delicate and transparent, and silver-like color. Commonly known as noodle Joe fish, noodle fish, ice fish, glass fish and so on. Lake Taihu silverfish as a representative. As early as in the Ming Dynasty, Songjiang perch, Yellow River carp, Yangtze River shad, and known as China's four great fish.

Silverfish is a high-protein, low-fat food for patients with hyperlipidemia. In Chinese medicine, it is considered to be sweet and flat, good for the spleen and stomach, and can be suitable for the lungs, water, can treat the spleen and stomach weakness, lung deficiency, coughing, fatigue and other diseases.

For people

Especially suitable for weak, undernourished, dyspeptic, hyperlipidemic patients, weak spleen and stomach, lung cough, fatigue and so on.