The difference between bream and pomfret
1, the biggest difference between pomfret and wulff is that the former is a saltwater fish, and the latter is a freshwater fish.
2. The difference between pomfret and bream is the number of ribs. Pomfrets are also known as wuchang fish. In taxonomy, it belongs to the family of carp, subfamily of bream and genus of pomfrets. It was originally a large economic fish in the lakes of the middle reaches of the Yangtze River.
Bream
1. Lipid and antihypertensive
Bream can prevent anemia, hypoglycemia, hypertension and arteriosclerosis and other diseases.
2. Nourish yin and replenish deficiency
Wuchang fish has the ability to replenish deficiency, benefit essence, moisten the lungs and tonify the kidneys, and is used for lung and kidney yin deficiency. It is suitable for long term illnesses or deficiency of the body or deficiency of the tonic. It is suitable for people who are anemic, weak, malnourished, and do not want to eat.
3, appetizer spleen
Wuchang fish has the effect of regulating the spleen and stomach, appetizer spleen, enhance the role of appetite. At the same time, it is also conducive to the body's absorption of nutrients.
4, prevention of arteriosclerosis Wuchang fish contains high protein, low cholesterol, regular consumption can prevent anemia, hypoglycemia, hypertension and arteriosclerosis and other diseases.
Pomfret
Pomfret has the effect of benefiting qi and blood, tonifying the stomach and essence, slippery joints, soft tendons and bones, and it is very effective for indigestion, diarrhea of the spleen, anemia, and soreness of the tendons and bones. Flatfish can also be used for children with chronic illness, deficiency of qi and blood, fatigue, lack of appetite and other conditions.
Pin pomfret practice
1. pomfret gutted and cleaned, fish body on both sides of the head and tail each cut a cross knife, the middle of the horizontal cut a knife, with soy sauce (1 / 3), shaoxing wine (1/2) slightly marinated, and then dipped in cornstarch.
2. Hot pan, oil, to eight mature, the whole head of the pomfret pan fried to golden brown when poured into a colander filtered oil.
3. Leave a moderate amount of oil in the pot, under the garlic sautéed, then add stock, soy sauce, sugar, curry powder, pepper, sesame oil, vinegar, shaoxing wine, cook and pour into the pomfret, simmer until the juice viscous will be dry when the seasoning, from the pot mounted on the plate, plate side decorations with slices of tomato, pike silk radish, eyebrow green onions can be.