Autumn has come, and many aquatic products have entered the harvest period. Not only seafood and crabs, but also many seafood are very tender, such as river shrimp and big herring. Among them, the big herring is the food that Juan Ma often buys recently. Compared with river shrimp, crab or other seafood, the price is more cost-effective, and the price fluctuates around 15 yuan. Even if it is eaten for a long time, it will not cost too much. The volume of the big herring is too large. In the autumn harvest stage, one fish can reach about 70-80 cm, which is particularly fat and tender, and the stings of the big herring are very small. Due to the volume, the stings are also very large, which is very easy to sort out and is not easy to get stuck when being eaten by children.

Compared with small fish such as perch, big herring is more compact in meat quality. Usually, when Juan Ma eats it, she will cut big herring into small pieces, fry both sides thoroughly with cooking oil, and then add some garlic platforms or leeks with strong fresh fragrance to fry a plate. The fried fish can quickly digest and absorb the fresh fragrance of leeks, and every time it is served well, relatives are sure to finish it. Fish is rich in protein and its various mineral vitamins. Autumn is the golden age for children's height. Remember to buy more nutritious fish for children to eat. Let's simply make a delicious home-cooked dish with big herring and leeks.

Stir-fried leek flower food with big herring: one section of big herring (about a catty and a half), one handful of leek flower, a small amount of small pepper, one spoonful of soy sauce and two grams of salt. Practice 1, the big herring is cut into small pieces and soaked in cold water to wash away the blood and scales on the surface. 2. Drain the washed fish and fry them in a pot until they are golden on both sides. 3. Wash the chives, cut and grow for about three centimeters, and set aside. 4, leave a small amount of fried fish oil in the pot, first put the chives into the pot and stir-fry the fragrance. Then add the fried small fish and a spoonful of delicious and two grams of salt, stir well and you can go out of the pot. After the fish is fried, the surface layer will be very crisp and fragrant, and the chives will give a good fragrance. When they are mixed together and poured with soy sauce, the fish will be crisp and fragrant, and there is also a very strong amaranth aroma, which is special and delicious. Not only children like it, but also adults at home love it. After the autumn, I bought this fish in my life, and it was not tender and tender. It was fried with leek flowers and I was sure to eat it when serving.