(Fusiliers), scientific name Tilapia nilotica, it is native to Lake Tanganyika in Africa, has excellent adaptability and strong reproduction. Its appearance, individual size is somewhat similar to crucian carp, fins spiny, similar to Mandarin fish. Fukushima is a widely saline fish that can survive in both seawater and freshwater; tilapia has strong adaptability to low-oxygen environments and generally inhabits the bottom layer of the water, usually changing the layer of the water with changes in the water temperature or the size of the fish.
The fish is the Pearl River Fisheries Research Institute in July 1978, the introduction of Nile tilapia from Thailand as the father, Mozambique tilapia as the mother of the cross to get the offspring.
The body shape of the fusilier is similar to that of the Nile tilapia, which is gray-green. There are 8-9 yellow-brown vertical stripes from the back of the gill cover to the caudal peduncle, and the caudal fin has 8 brown vertical stripes that can go up and down. The dorsal and anal fins have yellow-green spots equal to the size of the pupil. The body is covered with rounded scales, and the body color changes easily according to the habitat. In breeding males, the lower jaw and pectoral fins are reddish, and the edges of the caudal fin are also red. The dorsal fin has 15-17 hard spines and 10-12 soft strips; the ventral fin has 1 hard spine and 5 soft strips; the anal fin has 3 hard spines and 10 soft strips; the pectoral fin has 13 soft strips; and the hard spines of all fins are very sharp. Lateral line divided into upper and lower sections, two rows of lateral line scales*** with 29-32, two rows of scales separating the two lateral lines. There are 5 rows of scales between the beginning of the base of the dorsal fin and the lateral line, and 11 rows of scales between the base of the anal scale and the lateral line.
Home cooking method steamed Fukushou fish
Materials:
Main ingredient: tilapia 500 grams
Accessories: chili peppers (red, sharp) 25 grams
Seasoning: 5 grams of salt, monosodium glutamate (MSG) 2 grams of sesame oil 3 grams of pepper 2 grams of wine 5 grams of cooking wine 15 grams of green onion 15 grams of ginger 15 grams of cooking wine
Methods:
1. first, will be the Wash the fish and take out the viscera, and make a cross cut on the fish
2. Wash the ginger and cut it into small pieces, and put it into the cuts on the fish
3. Put the fish into a bowl, add salt, monosodium glutamate (MSG), hu shu powder, and cooking wine to marinate it for 5 minutes, and then put it into a steamer and steam it for 8 minutes
4. Finally, slice the red bell pepper, ginger, and scallion into julienne strips and sprinkle them over the fish
5. Put a little oil into a pot, and when the oil is hot, sprinkle it over the fish. Add a little oil to the pan and pour it over the fish when it is hot.
Tips:
1. chopped out of the garlic with a knife, often pungent and spicy, not enough flavor
2. such as garlic peeled into the bowl, with a stick will be fully crushed garlic, add a little salt and monosodium glutamate and then pound, can be pounded more and more viscous, more and more fragrant pounding
3. the fish should not be steamed for too long to avoid the meat is too old.
Steamed Eggs with Blessed Fish
Materials
Main Ingredients
Main Ingredients: Blessed Fish (1 fish, 1 catty or so), Earthen Eggs (3 eggs), Ginger (5 slices), Green Onion (1), Cilantro (1) Seasoning: Oil (3 tablespoons), Steamed Fish Soy Sauce (4 tablespoons), Sugar (1/4 tablespoon)
Methods
1. Crack the 3 eggs into a bowl with an empty egg shells to hold 3 eggshells of cold boiled water poured into the bowl, stirring with chopsticks in one direction for 15 minutes.
2. Wash the fish, cut a slice across the back of the fish, and sprinkle 1/2 tablespoon salt all over the fish to marinate. Wash green onion, ginger and cilantro, cut green onion and cilantro into segments, and cut ginger into julienne strips.
3. Boil the water in the wok, stuff a little shredded ginger inside the belly of the fish, and steam the fish in the wok over high heat for 5 minutes.
Braised Fish
Materials
Fish, green onion 2-3, coriander 1, chili pepper half, ginger, ginger, oil, soy sauce, sugar, chicken essence, oyster sauce, a little bit, a little bit of salt, a bowl of water, a little bit of cornstarch, chili pepper
Practice
1, kill the Fukushima fish washed clean, especially the black membrane of the fish belly must be clean, so as to make it clean. To get clean, so that there is no mud flavor. Both sides of the back of the fish diagonally each three cuts.
Braised Fish
Spread a little salt on both sides of the fish and the belly. Marinate for a few minutes, then pour off the blood, and stuff the stomach with some white onion and ginger
2. Heat a wok, then rub the wok with two pieces of ginger. Then pour oil. The fish are patted on both sides with some dry cornstarch. Then put in the pan, with a small fire on both sides are a few minutes after the spatula
3, in another empty bowl put in soy sauce, a little salt, sugar, a little chicken essence or oyster sauce. Add a bowl of water and a little cornstarch. Mix well and set aside
4. Pour some more oil into the pan, put the remaining ginger and green onion into the pan to burst the aroma. Pour the above sauce into the boil after the pan-fried fish into the pot, pour a little wine, simmer over medium heat for about 15 minutes, simmering, both sides of the fish should be simmering through, so that the flavor. If the juice is too thick, to add some water
5, and finally put the shredded chili pepper, ginger, the rest of the green onion into the pot and then simmer for 2 minutes, that is finished
Fish and tofu soup
Materials
Fusiliers a fish, bean curd, shrimp, fishballs, the size of the green onion, ginger, salt
Practice
1, the fish cleaned and dried (the inside of the belly), the black membrane is very fishy to the fish, and the fish is very fishy. That layer of black film is very fishy to brush off) small onion knots, large onions, ginger cut
2, with a block of ginger in the pan wipe again, can prevent sticking to the pan
3, the pan put the oil bursting ginger slices put the fish over medium heat on both sides of the pan yellow, push the fish to one side of the pan, zoom in the green onion popping incense.
4, then add water over the fish, put the onion knot. Boil over high heat and turn to medium to cook for 10 minutes or so, until the soup is creamy
5, put the balls and continue to cook for 10 minutes
6, put the tofu and salt over medium heat and cook for another 3-5 minutes. Be careful not to cook the tofu
Tips:
Put the salt in a little bit earlier for better flavor. Pills do not put their own preferences
Health Tips:
1. Fukushou fish, also known as tilapia, Wuguo fish, African crucian carp, its meat flavorful, tender meat, containing a variety of unsaturated fatty acids and rich in protein, this fish is known as "no protein protein source".
2. In the market to buy Fukushou fish, you can let the master of the fish to scrape the scales and disemboweled to remove the viscera, back to wash can be cooked in the pot.
3. Fukushou fish to braise, steaming is appropriate, when buying and selecting a catty fish is better, too big Fukushou fish meat is coarse, mud fishy taste is also heavy, the taste is not fresh.
4. If the fish weighs more than two pounds, you can extend the steaming time by 2 to 3 minutes, and two chopsticks under the fish body, so that the fish is easy to cook through, out of the pot after the chopsticks can be withdrawn.
5. steamed fish soy sauce has a salty flavor, in addition to fish and eggs, so put more steamed fish soy sauce is not too salty.
Scallion oil fish
Main ingredient: Fukushou fish a tail
Applications: green onion shredded, ginger sliced, garlic flat, cooking wine, soy sauce, a little sugar, soy sauce, hot salad oil
Method of production:
1: the fish processed, cut into pieces.
2: Drown the fish with cooking wine, soy sauce, sugar, garlic and ginger to taste.
3: Plate, on the cage steamed!
4: out of the pot, sprinkle shredded green onions, dripping steamed fish soy sauce, and then dripping hot oil, done
Bean fish
Materials: Fukushou fish (1), Ingredients: Ginger (1 small piece), Garlic (3 cloves), Seasoning: Bean Sauce, Salt, Chicken Powder, Sugar, Soy Sauce, Cooking Wine, Chili Oil, Pepper, Water Starch (each in moderation)
Methods: 1 will be Fukushou fish slaughtered, then Sprinkle both sides with a little salt and pepper, and pan-fry in oil until golden brown
2Smash ginger and garlic into minced pieces
3Put 1 tbsp oil in a wok and stir-fry ginger and garlic minced pieces, add 1 tbsp chili oil and 2 tbsp bean paste
Stir-fry the mixture, add ? cup of water, a pinch of salt, chicken powder, sugar, and 1 tbsp dark soy sauce and cooking wine, and cook, then thicken the mixture with water starch. Cook on low heat for 3 minutes!