Mullet is actually a deep-sea fish fillet, which is commonly used in Japan as a seasoning for cooking. Then, the wood fish flower expired can still be used? How to save the wood fish flower?

Just planed out of the Chai fish fillet aroma is the most intense, in order to retain the aroma, will be packaged into a high-cost fully sealed plastic bags and filled with nitrogen, in order to maintain the original flavor, and to extend the shelf life. It is best to use up the slices as soon as possible after opening the bag, and please put the slices in the refrigerator in order to keep the best flavor, and the best effect is within 6 months.

Deep-sea fish is the most nutritious fish, rich in DHA, EPA, DHA has the name of "brain gold", not only for children's brain development plays a very important role, but also improve the retinal reflexes, strengthen the eyesight, prevention and improvement of eyesight. DHA can prevent breast cancer, can play a role in delaying the role of aging, so that women are more healthy and more beautiful.

EPA has a "vascular scavenger", can enhance the ability of middle-aged and elderly resistance to disease and can play a role in lowering blood lipids, anti-thrombosis, lowering blood pressure.

Commonly used in Japanese cuisine, cooking soup or sprinkled on top of the dish, can also be used in baked goods in the bread, cakes on the decorative or stuffing; or Chinese food on the hot pot, soup, coleslaw and other dishes. Commonly used in Japanese cooking wood fish flower soup, takoyaki dumplings, Pizza Hut's Wabi-sabi pizza, the following common dishes:

Fish Ball Soup

Ingredients

10 fish balls, 5 mushrooms, bamboo shoots 50g, 20g of shredded black fungus, 20g of shredded carrots, woodchuck slices 10g, 10g of garlic crisps, 10g, the fish ball, the fishballs, the fishballs, the fishballs, the fishballs, the fishballs, the fishballs, the fishballs. Broth 2000 ㏄, a little minced green onion

seasoning

salt, sugar 10g, water 100cc

1. mushrooms softened after washing and shredded, and bamboo shoots, shredded black fungus, shredded carrots, together with the boiling water boiling until cooked, fish out into the broth over medium-high heat until boiling, add salt, sugar, fishballs, woodchuck fillets, garlic paste continue to medium-high heat to boil. boiling.

2. Mix the flour and water together and slowly pour it into Method 1, stirring until it is completely absorbed, then bring it to a boil again and put it into a bowl and sprinkle with chopped green onion while it is still hot.

Chai Spice Tofu

Ingredients: 20 grams of Chai Spice, 1/2 an egg, 1 box of tofu, and some cornstarch.

Sauce: 1/4 tsp minced garlic, 1 tsp soy sauce, 1/4 tsp sesame oil.

1 Beat the eggs, cut the tofu into chunks, and coat with cornstarch, egg wash, and anchovy slices.

2 Start a frying pan, put in the tofu, deep fry until golden brown, then remove from the pan and dip into the sauce when serving. Tofu and leftover rice (the water will be less than new rice), scrunch together, add black pepper, beat an egg and mix well; lay flat in a baking dish, spread tomato and onion sauce, add cheese, cod, corn kernels, green beans, rosemary, pepper rings and other ingredients, and then lay a layer of cheese; preheat the oven at 180 ° for 5 minutes, put in the copy for 15 minutes; remove from the oven and sprinkle with wood fish.