Question 2: Are Basha fish and Longli fish a kind of fish? Are their meat qualities similar? Longli fish, whose scientific name is Cynoglossus auratus [T?], is a kind of flounder in the bottom of the sea. It has the characteristics of high meat yield, high protein content, smooth taste, no fishy smell, delicious taste and long cooking time, and is very popular. Tongue fish, tongue sole and the like in the seafood market are all Longli fish. Due to the lack of natural resources, the price of wild Longli fish is around 30 yuan per catty, and even exceeds that of 50 yuan when it is in short supply. Nowadays, the Longli fish fillet sold in many supermarkets is actually not Longli fish, but is made of cheap Basha fish, so you should choose to buy Longli fish whole instead of processed fillets.
Question 3: The difference between Basha fish and Longli fish. Longli fish was not a kind of fish with Basha fish in a long time ago. Basha fish was a kind of big catfish produced in Vietnam, while the earliest Longli fish was flat and had less meat, but the taste of the two fish was similar, both of them were spineless and scaleless, and the taste was soft and tender. In fact, all Longli fish fillets widely sold in China were made from Basha fish in Vietnam. However, domestic sellers are still used to calling it Long Liliu. Because we have a factory in Vietnam that specializes in this, we know a little about it. I wonder if it has solved your doubts. )
Question 4: Which is delicious, grass carp or Basha fish? I like Basha fish, which is delicious and tender. It is said that this kind of fish is a large catfish produced in Vietnam, which is not the same species as the Longli fish we usually say. The earliest Longli fish is flat and has less meat. However, Basha fish and Longli fish are both spineless and scaleless, and their taste is almost very soft. How can there be no fish on the menu of the Mid-Autumn Festival family dinner when the practice of fish is full again? If there are children and old people at home, Basha fish is the most suitable, because this kind of fish has no bones and bones, so you don't have to worry about the fishbone getting stuck in your throat, and the old people and children can eat as much as they want. The practice of Basha fish is very simple, without too much seasoning and complicated steps. Just sprinkle the fish with seasoning and fry it in a little oil. In order to enrich the taste, I specially matched a homemade tomato and apple salsa, which is sour and fragrant and has a unique flavor with fish. Raw material for frying fish: Basha fish 1 piece. Marinated fish seasoning: salt 1/8 teaspoons, black pepper 1/8 teaspoons. Seasoning for frying fish: olive oil. Salting and frying process of Basha fish: 1. Frozen Basha fish is naturally thawed at room temperature. 2. Dump the thawed ice water from the plate and dry the water on the fish surface with a kitchen paper towel. 3. Cut the dried fish into fish pieces with uniform size, and sprinkle 1/8 teaspoons of salt evenly on the surface of the fish pieces. 4. Sprinkle 1/8 teaspoons of black pepper evenly on the surface of the fish. 5. Put the fish aside and marinate for 5 minutes. 6. Set the pan on a high fire and heat the bottom of the pan. Turn to a low heat and pour a small amount of olive oil. 7. Put the marinated fish pieces in an oil pan and fry them over low heat. 8. Fry until one side is golden yellow, turn it over and fry the other side. 9. Take out the fish pieces until they are golden on both sides. Production of tomato and apple salsa: the common practice of sweet and sour fish Raw materials: tomato 1 piece, apple 1 piece, green pepper 1 piece, celery leaves, lemon 1 piece. Seasoning: salt 1/8 teaspoons, black pepper 1/8 teaspoons, cumin powder 1/4 teaspoons and lemon juice. Production process of tomato and apple salsa: 1. Rinse tomatoes, apples and green peppers with clear water. 2. Tomatoes, apples and green peppers are cut into diced with a knife. 3. Rinse celery leaves and lemons with clear water. 4. Cut celery leaves into pieces with a knife. 5. Put diced tomatoes, diced apples, diced green peppers and minced celery in a small bowl and sprinkle with 1/8 teaspoons of salt. 6. Sprinkle 1/8 teaspoons of black pepper. 7. Sprinkle 1/4 teaspoons of cumin powder. 8. Squeeze in the right amount of lemon juice. 9. Stir well with chopsticks. Sour and fragrant tomato-apple salsa, whether used as a side dish, blanching process of asparagus: 1. Cut off the old roots of four asparagus and wash them with clear water. 2. Wash asparagus and cut it into inches with a knife. 3. Put a proper amount of cold water in the pot for barbecue, add asparagus and blanch it until it is cooked. Take out the water and put a spoonful of tomato and apple salsa on the plate, and put two blanched asparagus on it. Put the fried fish pieces on the asparagus and decorate them with sliced lemons.
Question 5: Basha fish is also Longli fish. Is it a marine fish or a straight fish? Longli fish is not Basha fish. Basha fish is an important freshwater aquaculture species in Southeast Asian countries. It belongs to the order Silurus, and the Silurus of the genus Silurus is a scaleless fish. It is a unique high-quality economic fish in the Mekong River basin. It is transliterated as "Kabasha" in Vietnam, which means "three fatty fish", because during its growth, the fish accumulated three large fats in its abdominal cavity, accounting for about 58% of its weight.
Longli fish, also known as pedal fish, beef tongue fish and sole fish, is a large-scale bottom-layer marine fish in warm coastal waters. Longli fish lives in the coastal waters of China all year round. Longli fish is tender and nutritious, and belongs to high-quality marine fish with high meat yield and delicious taste.
Question 6: How to eat Basha fish well? Recently, I like Basha fish, which tastes delicious and the fish is tender. It is said that this kind of fish is a large catfish produced in Vietnam, which is not the same species as the Longli fish we usually say. The earliest Longli fish is flat and has less meat. However, Basha fish and Longli fish are both spineless and scaleless, and their taste is almost very soft. A complete collection of fish practices
How can there be no fish on the menu of Mid-Autumn Festival family dinner when it is full moon again? If there are children and old people at home, Basha fish is the most suitable, because this kind of fish has no bones and bones, so you don't have to worry about the fishbone getting stuck in your throat, and the old people and children can eat as much as they want.
The practice of Basha fish is very simple, without too much seasoning and complicated steps. Just sprinkle the fish with seasoning and fry it in a little oil. In order to enrich the taste, I specially matched a homemade tomato and apple salsa, which is sour and fragrant and has a unique flavor with fish.
Raw material for frying fish: Basha fish 1 piece.
Marinated fish seasoning: salt 1/8 teaspoons, black pepper 1/8 teaspoons.
Seasoning for frying fish: olive oil.
Salting and frying process of Basha fish;
1. Frozen Basha fish is naturally thawed at room temperature.
2. Dump the thawed ice water from the plate and dry the water on the fish surface with a kitchen paper towel.
3. Cut the dried fish into fish pieces with uniform size, and sprinkle 1/8 teaspoons of salt evenly on the surface of the fish pieces.
4. Sprinkle 1/8 teaspoons of black pepper evenly on the surface of the fish.
5. Put the fish aside and marinate for 5 minutes.
6. Set the pan on a high fire and heat the bottom of the pan. Turn to a low heat and pour a small amount of olive oil.
7. Put the marinated fish pieces in an oil pan and fry them over low heat.
8. Fry until one side is golden yellow, turn it over and fry the other side.
9. Take out the fish pieces until they are golden on both sides.
Making tomato and apple salsa: the home-cooked practice of sweet and sour fish
Raw materials: tomato 1 piece, apple 1 piece, green pepper 1 piece, celery leaves, lemon 1 piece.
Seasoning: salt 1/8 teaspoons, black pepper 1/8 teaspoons, cumin powder 1/4 teaspoons and lemon juice.
Processing of tomato and apple salsa;
1. Wash tomatoes, apples and green peppers with clean water.
2. Tomatoes, apples and green peppers are cut into diced with a knife.
3. Rinse celery leaves and lemons with clear water.
4. Cut celery leaves into pieces with a knife.
5. Put diced tomatoes, diced apples, diced green peppers and minced celery in a small bowl and sprinkle with 1/8 teaspoons of salt.
6. Sprinkle 1/8 teaspoons of black pepper.
7. Sprinkle 1/4 teaspoons of cumin powder.
8. Squeeze in the right amount of lemon juice.
9. Stir well with chopsticks.
Sour and fragrant tomato and apple salsa, whether as
Blanching process of asparagus as a side dish;
1 .4 asparagus. Cut off the old roots and wash them with clear water.
2. Wash asparagus and cut it into inches with a knife.
3. Put a proper amount of cold water in the pot for barbecue, add asparagus and blanch until cooked, and remove it under control of water.
Put a spoonful of tomato and apple salsa on the plate, put two blanched asparagus on it, put the fried fish pieces on the asparagus, and decorate them with sliced lemons.
Question 7: Where can I buy Longli fish fillet in the sea? It's not from Vietnam. It's not the real Longli fish fillet of Basha fish, so you don't have to think about it. It's all fake by Vietnamese Basha fish.
It is troublesome to skin and bone Longli fish, and it is easy to break in the middle, so there are almost no manufacturers who do this.