A list of the contents of this article:

How to cook soup with raw fish? What do you put in it? what's the effect?

The watercress is soaked in salt water first, just like if the leech floating noodles, rinse again to be sure. Eviscerate raw fish, wash, and pan-fry until golden brown on both sides. Put the fish in the gauze bag and set aside for sure. Remove the fat from the fresh duck chicken, scrub it with coarse salt and scald it for sure. Soak the dried duck chicken in hot water for a while and wash it for sure. Soak the tangerine peel in water until soft, scrape off the flesh for sure. Wash the lean meat and scald it for sure.

Prepare materials as shown in the picture. Remove the internal organs of raw fish and wash them. Heat the oil in the pan and stir-fry the ginger slices. Fry the fish over low heat until golden on both sides. Pour in hot water and bring to a boil. Move to a casserole, put in Huaishan, radish, ribs, lean pork (spareribs, lean pork with hot water to blood) boil over high heat, turn to simmer for 40 minutes. Add salt and put onions into the pan.

Production: ① raw fish scales and gills, wash clean, pan-fry with ginger and oil until yellowish. Wash Qi Zi, red jujube, tangerine peel and lean pork. Enucleate red dates. Add water to the ② tile pot, cook over high heat until the water boils, add ingredients, cook over medium heat for another 3 hours, season with a little salt, and serve. The experience of cooking women is that if the pig is cooked for too long, its effective ingredients for treating diseases will be destroyed, affecting the curative effect.

Beishi, Qizi, Codonopsis pilosula, salt. 1, prepare ingredients: 8-12 red dates, 20 grams of Qi Zi, 15 grams of Beishi, 10 grams of Codonopsis pilosula. 2, then remove the scales and gills of the raw fish without evisceration and wash them clean. Add water to the soup pot and boil the herbs and sliced ginger first. After cooking for about 20 minutes, put the raw fish down and continue to cook. 5, then cook it for about half an hour, season it with salt and drink it.

Wash adzuki beans, wax gourd, skin cut, raw fish clean, slaughter off scales, viscera, fry slowly until yellowish (2) wash lean pork, cut the whole piece without a knife. Put the ginger in a tile pot and add 2500 ml of water (about 10 bowls of water). (3) change the heat to a simmer for two and a half hours and add the right amount of salt and oil for use by 4 people.

Raw fish soup is a kind of soup with black fish as the main material, which is a home-cooked dish. Its main cooking technology is stew. Delicious soup is fresh, nutritious and suitable for most people to eat. The meat of black fish is coarse and old, but it is very nutritious. It has the functions of tonifying heart and nourishing yin, clarifying kidney water, water infiltration and dampness, detoxification and fever. The practice of raw fish soup: wash and cut the fish quickly, control the dry moisture, and set aside. Cut the green onions into sections and slice the ginger.

What kind of fish is the natural enemy of black fish?

1. The natural enemy of black fish is Zhe Luo salmon. Zhe Luo salmon, commonly known as Haihuang beast, folding dragon, water dragon (northeast), big sea dragon (Xinjiang). Belonging to the genus Salmonidae, it is a large carnivorous and ferocious fish with an adult length of 2-5 meters, slightly flattened laterally and cylindrical in shape. The head is flat, the kiss is pointed, the mouth is split, and the scales are very small. For the world's second-class endangered animals. Zhe Luo salmon is very gluttonous and is one of the most ferocious freshwater fish.

2. Shark is one of the main natural enemies of black fish. Sharks are one of the top predators in the ocean. They quickly prey on blackfish by sensing their movements, smells and electric fields. Swordfish is also one of the natural enemies of black fish. Swordfish is a kind of carnivorous fish that swims at high speed, which is very suitable for hunting small fish. They use fins to bring small fish close to the surface and then hit them quickly with their tails to prey on them.

3. Black fish has natural enemies, and the natural enemy of black fish is Zhe Luo salmon. Giant Zhe Luo salmon is a rare cold water carnivorous fish in the north, with a body length of several meters and a weight of hundreds of kilograms. Ferocious, alert, hidden in deep water for years, the fish is reddish brown during the breeding season, which is known as the big red fish. Today, it has become extinct in most parts of the world, and only a small amount remains in Kanas Lake in Xinjiang. Zhe Luo salmon is a salmon-shaped order, salmon family, salmon subfamily, Zhe Luo fish.

How do you eat sashimi? A must-read guide for sashimi lovers!

1. Usually A says, it is recommended to eat less or not to eat raw foods such as sashimi. Of course, if you want to eat, you must choose a formal restaurant, or buy it in a regular and secure channel.

Sashimi, also known as sashimi, is a traditional Japanese delicacy that cuts fresh fish into thin slices, usually served with soy sauce, mustard and ginger slices. The delicacy of sashimi mainly depends on the freshness and cutting technology of the fish, while different kinds of fish will bring different taste and flavor.

3. The third part: the way of eating Sita delicious sashimi Sita delicious sashimi is usually taken out with chopsticks and eaten in one mouthful, feeling refreshing and long aftertaste. In the process of eating, you can also add a small soy sauce and mustard, put on the sashimi, with a little sushi rice, taste better. In addition, there is a way to use chopsticks to take sashimi sauce and put it on sashimi to make the flavor more intense.

4. Liver trematodes are mainly parasitic on freshwater fish and shrimp, so the best way to prevent liver fluke is not to eat raw fish, shrimp or aquatic products, and do not believe rumors that parasites can be killed by dipping in mustard or vinegar. The best way to kill liver fluke is to cook the food thoroughly. In addition, knives for handling fish and shrimp should be sterilized at high temperature, and knives for handling raw and cooked food should be separated from the cutting board.

5. Many people mistakenly think that eating sashimi dipped in wasabi mud is for sterilization, but in fact, the reason why the Japanese use this is just to better mobilize the original taste of sashimi, so we must not use chopsticks to stir the soy sauce and wasabi paste in the small plate when eating sashimi, because the authentic Japanese think it is impolite to eat.

6. Red-spotted grouper red-spotted grouper written in Japanese is "pheasant feather too", which belongs to the sea bass family and belongs to a kind of grouper. From Japan to the warm waters along the coast of China, it is a kind of high-grade food. Red-spotted grouper is synonymous with high-grade fish among fishing enthusiasts off the coast of Japan.

How to make sashimi? How's the sashimi?

1. Grasp sashimi well with * material. 2, put oil in the pan, add @ saute and pour water to the boil, add $seasoning to the pan. Please click on the input picture description 3, finally spread the pickled sashimi in the pot, wait for the water to boil again, cover and soak for three to five minutes.

2. The knife for cutting sashimi is specially made and cannot touch water. The cook can use this knife to cut the fish very thin. The fish you choose must be fresh, and many Japanese think that sashimi is really delicious after hours of killing. This is because amino acids reach the highest point after the dead fish become stiff. Of course, some Japanese think that the delicious sashimi made immediately after the raw fish is slaughtered is due to the crisp feeling of the fish before it is stiff.

3. This suggestion will taste better with some mustard and acid, which are found in common Japanese restaurants.

4. the production method is as follows: soak the tilapia meat in white vinegar, then wash the vinegar flavor with clean water, cut the fish into thin slices with sterilized knives and piers, and put them in a clean plate filled with ice. Wash the lettuce, cut it into shreds and put it on a plate. Soy sauce, vinegar, sesame oil and mustard are mixed into sauces. Serve sashimi, mustard sauce and lettuce leaves together and serve with fish slices dipped in sauce.

How to make the nutritional value of raw fish

1. Wash the raw fish and separate the fish bones from the fish fillets. Shred the ginger. Chop garlic into minced garlic. Cut the parsley into pieces. Heat oil in the pan and fry the fish head and bones, minced ginger and minced garlic until golden brown. Cook the fish bones fried until golden brown together with rice in a casserole for 60 minutes. Add sashimi and cook for 3 minutes and turn off the heat.

2, nutritional value protein, B vitamins, vitamin C, malic acid, cellulose, sugar, pectin, fat, phosphorus, iron, potassium suitable for the population: the general population can eat raw fish stewed with green apples 50 grams of green apples, 100 grams of raw fish, 50 grams of pig tendon, 50 grams of old chicken nuggets, appropriate amount of salt and monosodium glutamate. First of all, wash the pig tendon with clean water, cut it into pieces and set aside. Wash the apples and cut them into pieces.

3. Main ingredients: 300 grams of raw fish, 30 grams of garlic, 120 grams of adzuki bean. How to do it: boil until well done, drink soup and eat fish. Medicinal value: the main treatment of liver cirrhosis water-dampness internal resistance type: abdominal distension such as drum, press it full, such as sac wrapped in water, complexion yellowing, stunned, nausea and vomiting, short urination, light red tongue, white coating, fine pulse.

4. The production method of raw fish is very special and has high nutritional value. Because it is raw food, most of the nutrients are retained. The boiled soup contains a certain amount of collagen, which can replenish the moisture of the skin, improve the luster of the skin, and make people look younger and energetic. In addition, raw fish soup contains a large number of DHA and EPA, these substances can protect cardio-cerebrovascular, reduce blood lipids, play an important role in the prevention of cardio-cerebrovascular diseases.

5. Materials for cooking raw fish soup: raw fish, red jujube, Chinese wolfberry, Beishi, Qizi, Codonopsis pilosula, salt. 1, prepare ingredients: 8-12 red dates, 20 grams of Qi Zi, 15 grams of Beishi, 10 grams of Codonopsis pilosula. 2, then remove the scales and gills of the raw fish without evisceration and wash them clean. Add water to the soup pot and boil the herbs and sliced ginger first. After cooking for about 20 minutes, put the raw fish down and continue to cook.

How does raw fish taste?

1. The taste of raw fish is more delicate, and it tastes more "surimi" (I hope you can understand the meaning of this word. I can't think of any words that can correctly express that feeling). As for raw poultry, no one has ever eaten it.

2. In addition, Hakka sashimi tastes refreshing. In the hot summer, a plate of cold sashimi can not only satisfy people's pursuit of food, but also bring a cool feeling. The refreshing taste of sashimi makes people feel the freshness and serenity of nature in the process of tasting as if they were in a clear stream. In short, Hakka sashimi has the characteristics of delicious, tender, rich and refreshing taste.

3. In a word, the taste of Hakka sashimi is a delicious experience that is fresh and smooth. This dish not only has unique local characteristics, but also has high nutritional value. When tasting Hakka sashimi, people can feel Hakka's respect for ingredients and the inheritance of cooking skills, as well as the beauty given to us by nature.

4. Tender refers to the delicate meat and clear texture of sashimi. With a slight bite, you can feel the delicacy and softness of fish fiber. This delicate taste is due to the Hakka's attention to knife craftsmanship, cutting the fish into thin slices like cicada wings, so that every mouthful can feel the freshness of the meat. Slippery, refers to the smooth feeling at the entrance of sashimi, slipping on the tip of the tongue like silk, intoxicating.

Finally, the taste of sashimi is also related to its cutting skills. An experienced sashimi master will skillfully cut the perfect sashimi according to the texture and structure of the fish. This kind of sashimi not only looks beautiful, but also tastes better. The level of cutting skill directly affects the taste of sashimi, which is why the same fish has a completely different taste experience in the hands of different chefs.