Mackerel Know an Ingredient of the Day.

Know an ingredient every day:

Synonyms: green grass carp, wuqing, snail green, black grass carp, wu carp, black mackerel, wu mackerel. Taste and flavor: sweet, flat, goes to the spleen, stomach and liver meridians.

Common sense of purchase: the one with full and protruding eyes, transparent and bright cornea with elasticity, tightly closed gill cover, bright red gill color and gill slice, clear gill filaments, solid and elastic muscles, and the one that can be recovered from the depressions immediately without any peculiar smell is the best.

How to eat mackerel?

Mackerel meat porridge: 150g of mackerel meat, 50g of rice, seasonings, appropriate amount, the mackerel scales and thorns, wash, cut fine. First take the rice clean, put into the pot, add the right amount of water to cook porridge, to be cooked to porridge, seasoned with green fish meat, pepper, ginger, seasonings, etc., cooked to become.

Green fish mountain wolfberry soup: green fish 250g, yam 150g, wolfberry 30g, seasonings in moderation will be scaled, cleaned and cut into pieces, into the frying pan frying until both sides of the golden brown, add the right amount of water to boil, and then under the medicines, spices, etc., cooked to become.

Green fish barley porridge: 150g of green fish, Coix seed 50g, seasonings, the green fish scales and thorns, washed and cut fine. First take the rice, put into the pot, add the right amount of water to cook porridge, to be cooked to porridge, seasoned with green fish meat, pepper, ginger, seasonings, etc., cooked that is to become.

Mackerel, for the carp order carp family Yarrow subfamily mackerel meat or all, for China's most common and one of the endemic freshwater aquaculture fish, distributed in the Yangtze River, the Pearl River and its watershed. Cyprinids, grass carp, bighead carp, bighead carp are collectively known as the "four big fish".