Introduction: Whitebait is a freshwater fish, which is found in salt water and fresh water in East Asia and is known as delicious in China. Slender, salmon-like, scaleless or finely scaly, about seven to ten centimeters long, rarely longer than 15 centimeters (6 inches). Big mouth, big and sharp teeth, preying on fish. Whitebait is named after its slightly round body length, delicate and transparent color, such as silver. It is produced in the Yangtze River estuary, commonly known as noodle fish, noodle fish, ice fish, glass fish and so on. Represented by whitebait in Taihu Lake. As early as the Ming Dynasty, Songjiang perch, Yellow River carp and Yangtze River shad were called the four famous fish in China.

Practice: Scrambled eggs with whitebait (fresh whitebait) 1, whitebait can be fished in cold water first to remove impurities and drain water;

2. Beat the eggs directly into the whitebait, add appropriate amount of chopped green onion, water, salt and monosodium glutamate, and stir well;

3. Take the oil pan, add garlic slices and saute until fragrant after the oil is hot, pour in cooking wine, then stir the stirred whitebait in the pan until it is shaped, and then take out the soup.

Tips: Add some water when stirring, in order to make the fried eggs taste tender. (Excellent nutrition)

Crispy whitebait peanuts (dried whitebait) 1, washed peanuts and put cold oil into the pot.

2, the minimum fire, keep stirring until you hear the sound of cracking, and then turn off the fire for 25 seconds. Sprinkle a little salt and set aside.

3. Rinse peanuts and dried whitebait and soak for a minute. Tear laver into small pieces.

4, small fire, less oil, put the dried whitebait and stir fry slowly.

5, when slightly stiff, add seaweed and fry together, still small fire.

6. After drying obviously, pour in peanuts and mix well.