Question 2: What color is the fish of the sketch can be painted according to their own favorite color, such as:
Question 3: What color background is good to raise the goldfish White background 40 cm later with a black background But these are auxiliary means The main still depends on the pedigree
Question 4: What aquarium lights with what fish tank light, the fish will be a little more colorful, is to increase the red it or blue-white What kind of fish is it? What fish ah
Question 5: How to make soup with fish? Burning fish soup with lard, soup will be particularly white. But the practice is: 1, the lard is hot, put the ginger burst a little on the water. 2, put the fish into the pot and add salt. This practice is that the fish do not need to fry in oil but raw into the soup pot, so that the color of the fish soup is snow white, the taste is very fresh. If fried in oil, the fish soup will not be white enough, and the fresh flavor is discounted. Many MM may say this is not fishy? In fact, every time you do if the fish is fresh enough, that even do not put the wine, people who have eaten said fresh. Put the wine, but will destroy the flavor of the fish soup. 3, the fish is best stewed for no less than 10 minutes, and then put some green onions, monosodium glutamate on it 1, do fish soup, first boil the water and then put the fish, fish soup flavor will be more fresh. If you add a few drops of milk or put the right amount of beer, fish soup color white, tender fish, taste is particularly good. 2, when cooking meat soup, such as boiling water before putting meat, eat the texture does not feel so fat; such as meat in cold water first, open the pot after the slow cooking, the nutrients within the meat will be analyzed to the soup, eat soup flavor is particularly fresh. 3, do vegetable soup, first boil the water and then put vegetables, can save the nutrients in the vegetables, do soup thickening with the right amount of water starch, can avoid the reduction of vitamins in the soup. 4, with freshly slaughtered chicken soup should be put in the water after boiling; with marinated chicken soup, shall be cold water in the pot, soup flavor is more fresh. The following is the practice of pickled fish Raw materials: blackfish / pickled cabbage Production method: 1. will be cleaned blackfish sliced into a sandwich blade (that is, two pieces together, not skin), put salt / cooking wine / ginger and green onion juice marinade, in the addition of egg starch glaze! 2. the fish head and fish bones into the frying pan stir fry add water stew into thick soup! 3. will be battered fish fillets into the 6 into the hot frying pan and cut oil to 5 maturity, that is, fish up! 4. pot on the heat of the oil, add ginger / onion / chili / pepper / star anise / cinnamon stir-fry, in the put cut pickles continue to stir-fry! 5. Stewed fish soup poured into the pot with sauerkraut boiled, in the oil on top of the fish slices, in the boil on it! The key: the fish can not be in the pot for too long, so the fish will lose its tenderness! There are many ways to cook fish, and the most delicious is to cook fish soup. The standard of good fish soup is that the soup is milky white, the fish meat is tender and the taste is smooth. But cooking it well is not easy. Here, a general procedure for cooking fish soup: Heat the oil, add the ginger, fry the ginger until slightly charred, add the fish, add white vinegar, fry a little more, let the white vinegar evaporate to take away the fishy smell. Then add boiling water to cook the fish, can be. The key to making good fish soup is to use boiling water to cook the soup. When making fish soup, boil the water first before putting the fish, the fish soup will taste more delicious. If you add a few drops of milk or put the right amount of beer, the fish soup color white, tender fish, taste is particularly good. Blackfish soup practice 1, will be cleaned and cut fish fast, dry water, standby. Onion cut into sections, ginger slices spare. 2, the pot will be hot, with a tablespoon scoop a spoon lard (solid), and then add two spoons of vegetable oil (vegetable oil), and so fully mixed, heated to about seven hot, the fish and onions and ginger together into the pot to fry for a minute, slowly turning the fish pieces, so as not to break the skin. Otherwise, it will be like a stamp, bad taste, not a good selling point. Since it is a delicacy, of course, we should pay attention to the appearance. Properly fry for a while. 3, and then add an appropriate amount of cold water, note, is cold water, not hot water, so that the fish in the protein fully dissolved. 4, change the medium heat stew for 20 minutes, and then uncover the pot into the appropriate amount of salt and monosodium glutamate (preferably do not use chicken essence). To summarize, do fish soup to white to look good, one is to choose the oil to choose a mixture of animal and vegetable oil, two is to put cold water, three is onion and ginger do not first burst incense, because the frying pan is hot and fast, it is easy to explode the onion and ginger black, so that the soup floating are a black block, affecting the soup white not to mention that it will also affect the appetite, with the fish into the soup with the fish, and then soup well after the soup, the onion green and ginger soup white, get very pleasing to the eye and the taste is also delicious. 41
Question 6: What fish is good with boiled fish Boiled fish, also known as "river water boiled river fish", the Department of Chongqing Yubei flavor. Seemingly primitive practices, the actual workmanship is exquisite - choose fresh live fish, and give full play to the chili pepper cold, beneficial effect of blood, cooking out of the meat will not be tough, tender taste, oil and not greasy. Both remove the fishy flavor of fish, but also to maintain the tenderness of the fish. Full of chili red bright eye-catching, spicy but not dry, numb but not bitter. "Numb on the head, spicy addiction", so that the boiled fish in the country popularized a mess.
Perhaps everyone will ask what fish is better for boiled fish, in fact, grass carp, mackerel, carp, chub, chub, white pomfret, blackfish, Hu catfish, catfish, crucian carp and other fish can be used to do boiled fish. Personally, I think it is better to use grass carp to make boiled fish. Because the grass carp has fewer spines, the fish meat is more solid and the taste is also good. Here is a look at the practice of boiled fish!
Main ingredients: one grass carp, soybean sprouts (about 500 grams).
Accessories: dried chili peppers, peppercorns, ginger, garlic, green onions, oil, salt, monosodium glutamate, dry starch, cooking wine, bean curd (or chopped peppercorns), raw egg white, pepper.
Practice:
1. Kill the fish and wash, chop off the head and tail, slice into fish fillets, and chop the rest of the fillet into several pieces. The fish slices with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes (the head and tail and fish steak another plate, with the same method of marinade) ;
2. Boil a small pot of water, the bean sprouts washed, put into the boiling water to scald a little bit, fished into a large pot, according to personal taste sprinkled with a little bit of salt, standby;
3. In a clean frying pan with the usual frying vegetables triple the amount of oil, when the oil is hot, add three tablespoons of bean sprouts (or a few). When the oil is hot, add three tablespoons of bean curd (or chopped pepper), add ginger, garlic, green onion, peppercorns, chili powder and dried red chili pepper and stir-fry over medium-low heat. When it smells good, add the head and tail and fish fillet, turn up the heat, turn well, add wine and soy sauce, pepper and sugar, continue to stir fry for a few moments, add some hot water, and season with salt and monosodium glutamate (MSG). When the water boils, keep the fire high, put the fish slices in one by one, use chopsticks to disperse, turn off the fire in 3~5 minutes. The fish and all the broth are poured into a large pot of bean sprouts;
4. Take another clean pot and pour in the oil (the amount of oil depends on the size of the container you're preparing, and when you pour it into a large pot, all the fish and bean sprouts will be submerged, so you can visually inspect it). When the oil is hot, turn off the heat and let it cool for a while. Then add the peppercorns and dried chili peppers, and slowly stir-fry the peppercorns and chili peppers over low heat. Note that the fire can not be too large, so as not to fry paste;
5. chili pepper color is changing, immediately turn off the fire, the pot of oil and pepper chili together into a large pot of fish.
Question 7: What is the correct way to eat fish? Fish has always been a widely popular food because of its deliciousness and nutrition. When the ancestors made the word, the word "fresh" in the "fish" department, the fish as the "fresh" of the best, and a variety of new ways to eat, but also to make the fish is highly sought after. The benefits of eating fish are obvious, but food is not law, but also to human health hazards, and even get into fatal diseases.
Here are the characteristics of the different ways to eat it
1, raw fish
In fact, raw fish is easy to get "liver fluke", many people like the freshness of the raw fish, but do not know that raw fish is very unfavorable to the liver, it is easy to get infected with liver fluke, and even induce liver cancer. Hepatic schistosomiasis is a parasitic disease mainly in the liver and gallbladder, people eat raw or half-cooked freshwater fish and shrimp containing live cysts of liver fluke and freshwater snails are infected with a very high probability, at present, only in Guangdong Province in China, there are millions of patients with liver fluke, many of whom are infected because of eating fish and shrimp. Its clinical symptoms to fatigue, epigastric discomfort, indigestion, abdominal pain, diarrhea, liver pain, hepatomegaly, dizziness, etc. More common, serious infections in the late stages can cause liver cirrhosis ascites, and even death. Many people think that raw fish mixed with sauce and vinegar can kill the liver fluke and can be eaten without fear, but in fact, general condiments, such as soy sauce, vinegar, mustard, alcohol, etc. are very difficult to kill them, even if the fish into the 90 ℃ hot water, the cooking time is not enough can not kill it. Therefore, it is better to eat less raw fish. In addition, it is worth noting that the liver fluke parasites in the human body, the beginning of almost no symptoms, some people even more than ten years do not feel its presence, but wait until the discovery is often too late, it is recommended that long-term addiction to eat raw fish is the best people to the hospital examination, diagnosis of whether the infection.
2, eat fish gall bladder without permission
It can be said that the detoxification is not anti-poisoning. Fish gall is a flavor of Chinese medicine, Chinese medicine is often used to treat the eye red gallbladder pain, throat paralysis, malignant sores and other diseases. Folklore has also been rumored to eat fish gall bladder can clear the heat, eyesight and cough, so despite the bitter taste of fish gall bladder, there are always people who want to try. Eating fish gall without authorization is extremely dangerous, very easy to cause poisoning and even life-threatening. Experts pointed out that the bile of fish contains water-soluble "sodium carbinol sulfate" and other highly toxic toxins, these toxins are both heat-resistant, but also will not be destroyed by alcohol, and therefore, whether the fish gall bladder cooked, swallowed raw, or served with wine, can be poisoned. Fish gall poisoning is fast onset, the condition is dangerous, high mortality rate. Poisoning of mild manifested as nausea, vomiting, abdominal pain, diarrhea and other symptoms, the serious will appear hepatomegaly, jaundice, pressure pain in the liver area, oliguria or anuria, renal pain, etc., if the rescue is not timely, can cause liver and kidney failure until death. The degree of poisoning of the patient is generally related to the amount of bile in the fish gallbladder, so swallowing the gallbladder of larger fish is more likely to be poisoned. Individuals must not eat fish gall bladders without authorization, and patients who have the requirement to consume them should be guided by a Chinese medicine practitioner for reasonable intake.
3, eating fish on an empty stomach
may lead to "gout". In the weight loss trend today, many people like to eat only vegetables do not eat, eating fish on an empty stomach is a common thing, but this is likely to lead to gout attacks. Gout is due to purine metabolism disorders lead to increased blood uric acid and cause tissue damage disease. The vast majority of fish itself is rich in purine, if fasting a large number of intake of purine-containing fish, but not enough carbohydrates to break down, the body acid-base ridge balance will be out of whack, easy to induce gout or aggravate the condition of gout patients. Individuals can eat some carbohydrate-containing low-fat food before eating fish, such as grain porridge, buckwheat flour, taro, etc., the bottom of the meal can also be eaten in the middle of the starch-containing dishes, such as steamed sweet potatoes, sweet corn, potatoes, etc., in order to balance the body acidity and alkalinity, to alleviate the harm caused by the purines, and play a role in the protection of the body's health.
4, live kill now eat
People think that eating fish the fresher the better, and therefore like to live kill now eat, think so as to ensure that the fish fresh and nutritious. But this is actually a misunderstanding. Live kill now eat, fish body toxic substances often too late to completely exclude, fish body parasites and bacteria are not completely dead, these residual toxins are likely to cause harm to the body. In addition, the protein of live fish is not completely decomposed, the nutrient content is not sufficient, and the taste is not the best. Purchase live fish home can be raised in water for a day or two before killing, has killed the fish is best to soak in water for about an hour, in order to try to volatilize the remaining toxins on the fish, reduce the harm of toxic substances on the body. And cooking is best carried out a few hours after the death of the fish, because after placing a period of time, the connective tissue of the fish began to gradually soften, the meat has become tasteful and fragrant, cooking at this time, the best flavor.
There is no denying that fish is indeed very ...... >>
Problem eight: fish cooked how to get rid of the bitter taste Doing a good job of the fish generally have no bitter taste it, you are not the fish bile broken, as long as the bile contaminated fish, coated with some wine or baking soda (baking powder can also be used), so that the bile is dissolved, and then rinsed with water, can be rushed to the bitter taste.
Question nine: Electricity at night. Fish, then, with what color light on the surface of the water penetration is strong, can see the fish in the water clearly Yellow, red, green light penetration is the strongest three, which is why the traffic signal light to choose these three reasons, you use these three light then the effect should be quite good