List of this article: 1, how to make Tamar fish 2. What is the nutritional value of Bita fish? 3. Introduction of Tamara fish 4. What are the delicious nutrition of Tamara fish? How to make Tamara fish is a local common name, which is common in Beijing and Tianjin. Tamara fish evolved from flat fish and is a kind of flounder. In some places, Tamara fish is directly called flounder.
Tama fish is extremely delicious and tender, which is very common in coastal cities in China. The best one is Tama fish in Yantai, Shandong Province, especially in the summer flood season, which is the best time for Tama fish. Tamara fish lives in shallow estuaries with wide salinity, and its seedlings hatch in seawater with a salinity of about 22%, and then go upstream to live in the estuary where salt and fresh water meet, and can enter fresh water to feed and grow, but most adult fish live in salt and fresh water.
The practice of tama fish: braised tama fish.
Ingredients: Tama fish, salt, chicken essence, onion, ginger, garlic, pepper, aniseed, soy sauce, a little white wine, a little vinegar and a little sugar.
Practice:
1, Tamar fish is a marine fish, which is frozen, so it should be thawed, then the black side is peeled off, and the white side is scraped off, then the impurities in the head and stomach are removed, washed and put away.
2. Prepare onion, ginger and garlic, put a proper amount of soy sauce, a small amount of vinegar, a small amount of white wine, put pepper, aniseed and sugar, and put a proper amount of water. The ratio of water to seasoning is about 1: 1; Dip the tama fish in flour and fry it in the pan. Fry the side with skin first to prevent the side without skin from sticking to the pan.
3. Cut one side of the gold and turn it over to the other side. After both sides are golden, support it on the plate for later use. When it is finished, put all the fish back in the pot.
4. Introduce the prepared seasoning, and add an appropriate amount of water, the amount of which is subject to the fish to be covered, and then cover it with a small pot for stewing. When the fish is cooked, you can order some sesame oil out of the pot.
The practice of tama fish: pork belly shredded tama fish
Ingredients: shredded pork belly, winter bamboo shoots and rape heart.
Seasoning: sweet noodle sauce, soy sauce, sugar, cooking wine, vinegar, peanut oil, onion, ginger and garlic.
Practice:
1, Tama fish is cleaned, put on a diagonal knife and spread with sweet noodle sauce.
2. Add oil to the pot and fry the fish until the sauce is red.
3, another pot, add onion, ginger, garlic, stir-fry shredded pork until discoloration, add soy sauce, soup, seasoning, add fish to boil, simmer with slow fire and plate.
Stir-fry bamboo shoots and rape, and garnish them on the fish.
The practice of tama fish: fry tama fish.
Ingredients: fresh tama fish1500g, egg100g, flour100g.
Seasoning: 250g of cooking oil, 50g of sherry, proper amount of white vinegar, refined salt and pepper.
Practice: Wash Tama fish to remove intestinal impurities and head and tail, cut into150g pieces, sprinkle with refined salt, white vinegar, pepper and sherry, and marinate for about15min, then dip in a layer of flour, and then dip in a layer of egg liquid for later use.
Heat the pan, then pour in cooking oil. When the oil temperature reaches 50%, put in fish pieces one by one and fry until golden and fragrant, and serve.
How to make tama fish: tama fish mushroom roll
Ingredients: Tama fish, water-soaked mushrooms, butter sauce.
Practice:
1, fry the fish in a pan until golden on both sides, take it out and put it in the middle of the plate.
2. Roll up the rhizome of shiitake mushrooms with fried fish fillets and put the head of shiitake mushrooms on it.
3. Decorate the plate with carrot sticks and cucumber sticks, and sprinkle some butter juice on it.
The practice of tama fish: burning tama fish in sauce
Ingredients: tama fish, parsley, salt, soy sauce, soy sauce, onion, ginger, vinegar, cooking wine and sugar.
Practice:
1, clean the fish, evenly spread salt on the surface for 30 minutes, and prepare onion and ginger slices.
2, put more oil in the pot, add fish after the oil is hot.
Fry both sides for about two minutes.
3. When the skin is hard, add hot water, slightly avoid the fish, and add soy sauce, cooking wine, vinegar, onion, ginger and sugar. At this time, turn on a small fire.
4. When the water is less, pour the soup on the fish from time to time with a spoon, which is more delicious.
5, finally sprinkle with coriander, and collect the juice on the fire.
Efficacy and function of Tamara fish
Tamara fish is rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients, especially vitamin B6, but less fat. In addition, Tamara fish is also rich in DHA, the main component of the brain, which can enhance intelligence if eaten regularly.
In terms of medicinal efficacy, Tamara fish has the effects of expelling wind and dampness, promoting blood circulation and dredging collaterals.
Unsaturated fatty acids are easily absorbed by the human body, which helps to lower blood cholesterol and enhance physical fitness.
What is the nutritional value of pita fish? There is no pita fish, but it is similar to the pen-tube fish, and its nutritional value is as follows:
Sea vermicelli is rich in nutrients. According to the determination, its dry product contains protein 32%, fat 9%, ash 3.4% and salt 12%.
Traditional Chinese medicine believes that it is sweet, salty and cold in nature, enters the liver and lung meridians, and has the effects of nourishing yin, improving eyesight, clearing heat, softening hardness and relieving cough.
Seafood vermicelli is delicious. It can be fried, fried, made into soup and stewed with rock sugar. It can be used as a cool summer drink, especially for Chinese in Southeast Asia, and it is also regarded as a sea treasure by people in Fujian and Guangdong.
Pen fish has a strange shape. It is a slender fighting fish, and some of them are written as Biguan fish.
Qingdao and other places also call it a sea rabbit.
The cuttlefish, also known as Japanese squid, also known as octopus, small squid and octopus, is a kind of cuttlefish with a slender trunk in appearance.
Cephalopoda, a squid family, has a trunk length of up to 15 cm, which is similar to squid, but shorter and wider than squid.
Some Qingdao people also call it "sea rabbit".
life habit
Octopus bicephalus lives in shallow water, is fierce and carnivorous, and feeds on shrimp and small fish, mainly distributed in Bohai Sea, Yellow Sea and Dalian area.
Octopus bidentata is small in size, but it produces a lot, and its meat is tender and delicious. It is usually frozen for export.
Introduction to Tamar Fish Tamar fish is a local common name (common in Beijing and Tianjin, but not in other places). It evolved from "flatfish" and is a kind of flounder. In some places, it is directly called a flounder.
Tama fish is extremely delicious and tender, which is very common in coastal cities in China. If it is the best, it is the best in Yantai, Shandong Province, especially in the summer flood season. After September, Tama fish lays eggs and its taste is finished.
In Yantai, Shandong Province, Tama fish is not called Tama fish, but called "Piankou".
There is a jingle in Tianjin about Tama fish, "Tama fish's mouth, big girl's leg". In fact, Tianjin people passed it around and lost four key words, which became such a nondescript two sentences.
The original words are: it's better to chew the mouth of a tama fish than touch the leg of a big girl.
To describe the delicious and tender meat of Tamar fish.
Of course, this sentence is spread around Beijing and Tianjin. In Yantai, there is no room for this sentence-there are too many delicious fish. Although Tama fish is delicious, it is not the best.
After talking about the fish itself, let's talk about the historical story of Tama fish. Anyway, it's a big New Year's day, and it's also idle, hehe.
In ancient China, Tamara fish was a strange fish symbolizing faithful love. Together with the Biwing Bird and the Beachbearer, Tamara fish represented the symbol of love in the three fields of sea, land and air.
There are many words handed down from generation to generation-"Phoenix's amphibian fish is competing with a flounder", "If you succeed in competing with a flounder, why don't you quit your job? You'd rather be a mandarin duck than a fairy", and "A sea song is full of grace, and a flounder is born.
Xuanyuan Chenghua Day, a group of phoenix plays pool stage.
"
Ok, I'm a little sleepy, so I'll stop here. I hope the landlord can find his own "Tama fish" and live a life of comparison with himself and become a pair of people on a par.
What are the delicious nutrition of Tamar fish? Tamar fish is a kind of flounder. Tamar fish is extremely delicious and tender.
Our family likes steaming and braising.
Below I have compiled the method of Tama fish for you, I hope you can like it.
The practice of tama fish: braised tama fish.
Ingredients: Tama fish, salt, chicken essence, onion, ginger, garlic, pepper, aniseed, soy sauce, white wine (small amount), vinegar (small amount) and sugar (small amount).
Practice:
1, Tamar fish is a marine fish, which is frozen, so it should be thawed, then the black side is peeled off, and the white side is scraped off, then the impurities in the head and stomach are removed, washed and put away.
2. Prepare onion, ginger and garlic, put a proper amount of soy sauce, a small amount of vinegar, a small amount of white wine, put pepper, aniseed and sugar, and put a proper amount of water. The ratio of water to seasoning is about 1: 1; Dip the tama fish in flour and fry it in the pan. Fry the side with skin first to prevent the side without skin from sticking to the pan.
3. Cut one side of the gold and turn it over to the other side. After both sides are golden, support it on the plate for later use. When it is finished, put all the fish back in the pot.
4. Introduce the prepared seasoning, and add an appropriate amount of water, the amount of which is subject to the fish to be covered, and then cover it with a small pot for stewing. When the fish is cooked, you can order some sesame oil out of the pot.
The practice of tama fish: pork belly shredded tama fish
Ingredients: shredded pork belly, winter bamboo shoots and rape heart.
Seasoning: sweet noodle sauce, soy sauce, sugar, cooking wine, vinegar, peanut oil, onion, ginger and garlic.
Practice:
1, Tama fish is cleaned, put on a diagonal knife and spread with sweet noodle sauce.
2. Add oil to the pot and fry the fish until the sauce is red.
3, another pot, add onion, ginger, garlic, stir-fry shredded pork until discoloration, add soy sauce, soup, seasoning, add fish to boil, simmer with slow fire and plate.
Stir-fry bamboo shoots and rape, and garnish them on the fish.
The practice of tama fish: fry tama fish.
Ingredients: fresh tama fish1500g, egg100g, flour100g.
Seasoning: 250g of cooking oil, 50g of sherry, proper amount of white vinegar, refined salt and pepper.
Practice: Wash Tama fish to remove intestinal impurities and head and tail, cut into150g pieces, sprinkle with refined salt, white vinegar, pepper and sherry, and marinate for about15min, then dip in a layer of flour, and then dip in a layer of egg liquid for later use.
Heat the pan, then pour in cooking oil. When the oil temperature reaches 50%, put in fish pieces one by one and fry until golden and fragrant, and serve.
How to make tama fish: tama fish mushroom roll
Ingredients: Tama fish, water-soaked mushrooms, butter sauce.
Practice:
1, fry the fish in a pan until golden on both sides, take it out and put it in the middle of the plate.
2. Roll up the rhizome of shiitake mushrooms with fried fish fillets and put the head of shiitake mushrooms on it.
3. Decorate the plate with carrot sticks and cucumber sticks, and sprinkle some butter juice on it.
The practice of tama fish: burning tama fish in sauce
Ingredients: tama fish, parsley, salt, soy sauce, soy sauce, onion, ginger, vinegar, cooking wine and sugar.
Practice:
1, clean the fish, evenly spread salt on the surface for 30 minutes, and prepare onion and ginger slices.
2, put more oil in the pot, add fish after the oil is hot.
Fry both sides for about two minutes.
3. When the skin is hard, add hot water, slightly avoid the fish, and add soy sauce, cooking wine, vinegar, onion, ginger and sugar. At this time, turn on a small fire.
4. When the water is less, pour the soup on the fish from time to time with a spoon, which is more delicious.
5, finally sprinkle with coriander, and collect the juice on the fire.
Efficacy and function of Tamara fish
Tamara fish is rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients, especially vitamin B6, but less fat. In addition, Tamara fish is also rich in DHA, the main component of the brain, which can enhance intelligence if eaten regularly.
In terms of medicinal efficacy, Tamara fish has the effects of expelling wind and dampness, promoting blood circulation and dredging collaterals.
Unsaturated fatty acids are easily absorbed by the human body, which helps to lower blood cholesterol and enhance physical fitness.
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This is the end of the introduction of the efficacy and function of the tower fish and what it is. I wonder if you have found the information you need from it? If you want to know more about this, remember to collect this website.