The Spanish mackerel is fusiform in body length, with the head larger than the body height, the mouth is large and oblique attack, the back is blue-black, the belly is silver-gray, the side of the body has black spots of varying sizes, and the lateral line is irregularly mottled, there are two dorsal fins which are very small apart, and there are 8-9 small fins each after the dorsal and anal fins, and the caudal fins are y forked. Spanish mackerel has thick, firm, garlic-clove-shaped flesh with a reddish color, a good taste and few spines.
Nutritional value
1, Spanish mackerel its meat is delicate, tasty, nutrient-rich, rich in protein, vitamin A, minerals and other nutrients;
2, Spanish mackerel has a tonic gas, coughing, coughing and asthma have a certain effect on the frailty of coughing and wheezing;
3, Spanish mackerel also has a refreshing and anti-aging and other therapeutic functions, often eat on the treatment of anemia, premature aging, Malnutrition, postpartum weakness and neurasthenia will have some auxiliary effect.
Applicable people
General people can eat, especially suitable for weak coughing, anemia, premature aging, malnutrition, postpartum weakness and neurasthenia and other diseases of the crowd.
Use
1, Spanish mackerel is rich in fat, fresh and fat and palatable, mostly used for home cooking, can be cooked after washing, the most suitable braised;
2, Spanish mackerel is also suitable for cooking stewed, stewed and other dishes; its meat can be made stuffing.
Eating efficacy
The Chinese medicine believes that Spanish mackerel has a tonic gas, cough effect, the weak cough and asthma have a certain effect;
Wahoo mackerel also has a refreshing and anti-aging therapeutic functions, eating on the treatment of anemia, premature aging, malnutrition, post-partum weakness and neurasthenia and other diseases will have a certain effect on the adjunctive therapy.
Tips
1, before and after eating fish avoid drinking tea;
2, Spanish mackerel containing more fat, easy to produce oil burning phenomenon, after the age of change will also produce fish oil poison, such as without treatment, easy to eat after poisoning, must pay attention.
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Mackerel stew
a Fresh Spanish mackerel gill. Ripping and washing, if there is fish roe or fish white (sheepskin seeds) to choose out of the spare, the fish belly anyway, wash the surface of the spare, the fish body cut section thickness of about two centimeters, the head and tail to remain intact. Ginger slices, new garlic slices, new scallions cut into sections, three or four cloves of seasoning, a little salt to be put into the pot when the oil is hot, slightly fried. Then into the fish head and tail and cut fish section, gently turning as much as possible to make it balanced heat, depending on the surface of the fish slightly white, that is, add a sufficient amount of cold water, and then add rice vinegar, cooking wine, sugar, white curd juice, cover the pot with high heat to boil, turning the fish block to prevent sticking to the pot and add fish maw, fish roe or fish white. Cook for a while, then add salt for the second time to achieve the right flavor. When the sauce is almost done, add the green onions for a second time. Drizzle in a little sesame oil before serving. Next, you will taste the famous dishes of Qingdao folk!
b Thick Soup Crab Meat Fish: The Spanish mackerel rectification clean, piece of large pieces, pot of oil, put the Spanish mackerel slightly fried, put onions and ginger, broth (at least not over the fish pieces) after the pot is open, turn on low heat and slowly simmering, and then put on the salt, monosodium glutamate, pepper, cilantro, etc., adjusted to taste, and sung into a large bowl.
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Spring Spanish mackerel eat more
Spring Spanish mackerel growth In winter and spring, the seawater temperature is lower, the growth cycle is relatively long, and the meat is delicate, dense, hard and not easy to loose.
There are many ways to make spring Spanish mackerel, stewing, frying and deep-frying are all very tender. When stewing, with a small amount of onion, ginger, garlic slices burst pot, add water, vinegar, cooking wine, salt, into the cut fish section stewed, out of the pot put some parsley end. This is the most tender way to preserve the original flavor of spring Spanish mackerel. Frying, cut the fish section with salt after half an hour, you can dip in flour or batter, into the frying pan fried through.
Spanish mackerel consumption, its traditional production methods, folk "garlic shoots roasted Spanish mackerel, stewed Spanish mackerel, Spanish mackerel meatballs, Spanish mackerel dumplings" and so on, in order to make the Spanish mackerel taste diversification, special introduction of several practices, with everyone happy **** enjoy.
● thick soup crab fish:
will be clean mackerel remediation, slice chunks, pot of oil, put the mackerel slightly fried, put onions and ginger, broth (at least not more than the fish) after the pot, turn on the small fire slowly stewed, and then put on the salt, monosodium glutamate, pepper, cilantro, and so on, adjusted the taste, into the big bowl.
Another small bowl of ginger juice, when serving dip, eat meat and drink soup, a unique flavor.
● Spanish mackerel in tomato sauce:
The Spanish mackerel is fixed, top knife cut thin slices, with salt, cooking wine slightly simmering for a while, dipped in dry powder, into the frying pan deep-fried to golden brown when removed, control the oil neatly arranged in the dish, the pan put the bottom of the oil put onion, ginger, garlic, bursting incense, put tomato sauce, a little broth, sugar, a little soy sauce, vinegar, orange juice, hooked on the thickening, drizzled with sesame oil, poured on the deep-fried Spanish mackerel on the can be. Taste sweet and sour delicious.
● new method of splashing Spanish mackerel:
will be clean Spanish mackerel remediation, straight knife cut into thick pieces, and then put a deep bowl, add wine, soy sauce, green onion knots, ginger, salt, monosodium glutamate, peppercorns, broth, etc., on the cage on the high heat and steam for 12 minutes, take out most of the soup, pick out green onions and ginger, peppercorns, etc., will be cut up onions, shredded ginger, shredded fungus, garlic, cilantro, dried red pepper, etc., sprinkled in the fish block Above, put peanut oil in the pot, pepper oil, when the oil is hot, splash in the Spanish mackerel can be. Fish flavor is strong, simple and long.