Since we're talking about preserved fish, here's a recipe for preserved fish.
Steamed dried radish with preserved fish:
1, cut the preserved fish into slices, pour 1 spoon of milk, sprinkle some ginger to soak for a while;
2, the bottom of the plate spread with soaked dried radish, sprinkle some ginger, onion and garlic minced;
3, lay a layer of preserved fish;
4, repeat steps 3, 4;
5, lay some bacon or pancetta;
6, sprinkle ginger, onion and garlic, dried chili, add a spoonful of yellow wine, I use their own soaked jujube wine;
7, on the steamer, high heat steaming for 45 minutes.
Waxfish nutritional value
Waxfish contains a variety of amino acids needed by the human body, of which lysine, rice, noodles and other grains are relatively rare, eat a little salted fish can avoid lysine deficiency.
The fat contained in salted fish is unsaturated fatty acids beneficial to human health, the brain and nerve development, to prevent atherosclerosis and cardiovascular disease has a certain effect.
La fish is also rich in vitamins B1, B2, B12 and iodine, calcium, phosphorus, iron and other minerals, are the human body needs substances.
Precious fish in the curing process, pickled fish nitrite can inhibit the growth of Clostridium botulinum and other types of spoilage bacteria, has a good antioxidant effect, and can improve the flavor of pickled food. However, nitrite can react with amines, a protein breakdown product in pickled products, to form nitrosamines, which are carcinogens, and the presence of nitrite in pickled foods is a major potential hazard.