"March and April powder is the best time to eat fish. At this time, the fish is tender and delicious. The fish has a lot of protein and low fat content. It is one of the most suitable white meats for human consumption. Today, this snapper is especially suitable for women and children, because it has less prickly meat, tender meat and great taste. My family eats it at least three times a week, although the price is more expensive than ordinary freshwater fish. But it's delicious! There are few thorns, so children are particularly relieved to eat.
At present, the best fish is it, with less prickly meat and tender meat. Eat it three times a week!
When we buy snapper in the supermarket, we usually buy it piece by piece, and rarely have the whole one, probably because the price is not cheap, but judging from its nutrition, it is quite reasonable to be expensive:
The collagen of snapper is rich, which can delay skin aging and reduce age problems such as wrinkles and spots. The collagen inside can improve skin problems and make skin shiny and elastic. The reason why women like it is probably the most important factor. In addition to delaying aging, snapper also has the effects of benefiting liver, strengthening spleen, regulating stomach, tonifying kidney, moistening intestine, enriching blood, regulating menstruation, nourishing yin and tonifying deficiency. Moreover, it grows in the deep sea, and its special living environment makes it pollution-free, with high activity of nutrients and easy to be absorbed by the human body. In this era of endless food safety problems, snapper is relatively at ease.
The snapper simmer soup tastes the best, but children prefer to braise in soy sauce. Today, this practice is one of the classic dishes in my family, which is crisp outside and tender inside, especially delicious. Like to look down together-"
material
Ingredients
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A piece of snapper
ingredients
oil
of appropriate amount
salt
of appropriate amount
Red pepper powder
of appropriate amount
Garlic
of appropriate amount
chopped green onions
of appropriate amount
shredded ginger
of appropriate amount
Corn flour
of appropriate amount
light soy sauce
of appropriate amount
coriander
of appropriate amount
The method of garlic-flavored snapper slices
1.
After washing the snapper slices, use kitchen paper to absorb the water, cut them into small pieces, pour in a little soy sauce and appropriate amount of salt and Jiang Mo, and marinate for about 10 minute.
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2.
Put the pickled snapper pieces into corn starch, and use chopsticks to help, and evenly wrap the pieces with corn starch.
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3.
Leave it for 1 min, and let the corn flour stir-fry to better blend with the fish pieces.
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4.
Put the processed snapper pieces into an oil pan at about 160℃, fry for about one minute with high fire until the skin of the fish pieces is crisp and brown, and then take out and drain the oil.
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5.
Leave a little base oil in the pot, add shredded ginger and stir-fry until fragrant, then add chopped pepper and stir well.
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6.
Pour in half a bowl of water, season with salt and bring to a boil.
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7.
Pour the fried snapper into the pot and stir-fry until the snapper is evenly coated with soup.
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8.
Sprinkle chopped green onion and coriander segments and serve.
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Finished map of garlic-flavored snapper slices
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knack for cooking
1, snapper is salted first and then coated with powder, which makes it more tasty and more fragrant when fried.
2. When the fried snapper slices are cooked in the pot again, the time must not be too long. Leave a little soup in the pot, and the snapper can be wrapped in soup.