Flounder is rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients, especially vitamin B6, but less fat. In addition, flounder is also rich in DHA, the main component of the brain, which can enhance intelligence if eaten regularly.
Users can put some salt and cooking wine on the washed flounder and put it in the refrigerator. Cold storage can last 1-2 days, and freezing can last for about 3 months.
Extended data:
Precautions for eating flounder:
1, flounder meat is tender, with less prickly meat, which is suitable for steaming.
2, suitable for the crowd: the general population can eat flounder.
3. Taboo population: People with cancer, gout, obesity, phlegm fire, thrombocytopenia, hemophilia, vitamin E deficiency, cirrhosis and other diseases should not eat flounder.
4. Take out the fried fish for later use, add onion ginger, aniseed, pepper, fragrant leaves and cinnamon, and stir-fry with the bottom oil in the pot.
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