1 Cargill fish, 8 horseshoe shells, 1g of tofu, 2g of radish, 3 fresh mushrooms, 1/2 bag of Flammulina velutipes, 3g of fish cake, 6 Chinese cabbage leaves, 5g of spinach, 1/2 green onions, 3g of chrysanthemum morifolium, 2 tablespoons of sake, 4 cups of kelp water and a little refined salt.

Operation method of orange juice fish

1. The fish should be scraped to remove internal organs, fins and tail, and a piece of fish should be sliced in the front and back.

2. Sprinkle 2 tablespoons sake and a little salt on the fish fillet, and pour some boiling water after 2 minutes.

3. soak horseshoe shells in light salt water to remove silt.

4. Cut tofu and radish into square slices (slightly thicker).

5. Remove the stalks from the mushrooms and cover them with a spatula. Cut off the roots of Flammulina velutipes.

6. spread the oblique knife on the fish cake into a fan shape.

7. Blanch cabbage leaves and spinach with salt water, then wash them with cold water and squeeze them dry. Spread cabbage leaves on the roller blind first, put spinach on the leaves, roll them up like seaweed rice rolls, and cut them into 1.5 cm long sections.

8. Slice the scallion obliquely, and only take the leaves of Artemisia selengensis for later use.

9. spread a layer of raw materials in the pot and pour in kelp water. Add scallion and chrysanthemum morifolium, add salt to adjust the taste, boil and skim off the floating foam.

Introduction of orange juice Cargill Fish

Also known as snapper, bangaji, red snapper and copper basin fish.

Cargill fish belongs to the family SeaBream. The body is high and flat, more than 5 cm long, silvery red with light blue spots. The tail fin is green and black, with a big head and a small mouth. The upper and lower teeth are conical at the front and molars at the back, and the body is comb-shaped, with hard spines on the dorsal fin and gluteal fin.

China's coastal areas are all produced, but the main producing areas are Dadonggou in Liaoning, Qinhuangdao in Hebei, Shanhaiguan, Yantai, Longkou and Qingdao in Shandong, and Shanhaiguan produces the best quality.

The nutritional value of orange juice Cargill fish

Cargill fish is rich in nutrients, such as protein, calcium, potassium, selenium, etc., which can enrich the human body with protein and minerals.

orange juice plus fish is suitable for people

it can be eaten by the general population, especially those with loss of appetite, indigestion and postpartum weakness of qi and blood.

usage and dosage

1. Cargill fish is a first-class edible fish with tender meat and delicious taste, which can be braised, dry-roasted, stewed, roasted, steamed and sauced.

2. The head is rich in gum and fat, and the stew tastes best.

Edible efficacy of orange juice plus fish

Chinese medicine believes that fish plus fish has the effects of nourishing stomach and spleen, expelling wind and transporting food.

Other related

There are two kinds of Cargill fish: Cargill and Black Cargill. The scientific name of Red Cargill is red snapper, and Black Cargill is black snapper. There is an interesting story about the origin of the name of Cargill.

According to legend, Emperor Taizong made an expedition to Li Shimin and came to Dengzhou (now Penglai, Shandong). One day, he crossed the sea on an auspicious day to visit the sea fairy mountain (now Changshan Island). After tasting the beautiful and delicious fish on the island, he asked the accompanying civil and military officials, what is the name of this fish? The ministers did not dare to talk nonsense, so they bowed and replied, "The name is given by the emperor." Emperor Taizong was overjoyed, thinking that it was an auspicious day to cross the sea, and tasting fresh fish added luster to the auspicious day, so he was named "Jiaji Fish".

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