Fish is rich in proteins, fat, calcium, phosphorus, magnesium and various vitamins, and the frequent consumption of fish is a good protection of the cardiovascular system, contributing to the prevention of cardiovascular diseases such as hypertension and myocardial infarction, as well as liver supplementation and the healthy development of the skin. On weekends, I made a simple dry-dried fish, delicious, soft fish。
From childhood, living in the North, neither by sea nor by river, only a small river was gradually contaminated. At that time, the New Year was nothing but chicken and meat, and the fish seemed to be cut off. Later on, there were fish sellers at the fairs, bought a couple of them at the festival, and only made red burns, but that smell was always admirable. Love needs to develop slowly, and the taste is still the same. In primary school, only a few sips of fish are eaten, but in middle school, only a few sips of fish are eaten. If rice is in the bowl, I don't touch it. It seems that the smell of rice is more fragrance. After work, I became into fish and started drinking fish soup. At one time, there was a stench of steamed fish, which made it difficult for people in red-burned towns to accept, with little color, less tasted, and more than twice as heavy as red-burned fish, although the material life was not so good at that time, but the steeds were rarely clean. In the beginning, people used to eat chopsticks automatically, and then they saw more chopsticks. Rural people who are used to pickles and rice can never enjoy the taste of steamed fish in any way. Later, when the water boils, whether it is spicy or not, it falls under a bowl of boiled fish, eating hot and hot. The first time I ate the fish, I was attracted to the spicy taste. I've done it many times at home. Then, the fish is made, a bag of Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhu Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhu Zhong Zhu Zhong Zhu Zhu Zhong Zhong Zhu Zhu Zhong Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Zhu Naturally, people who like heavy taste like this hot pot. They can also eat fish pickles directly at the table when the fish is cooked. One time at a friend's house, I automatically had to make a pot of fish, but no one dared to kill a fish, so I went home and saw the fish die for a while, but I didn't dare to cut it, and the two of my friends turned over, the knife hit the fish, and the fish spasmed, and the two of them threw the knife. But if you don't, you can't put it in the pot, so you have to have the courage to do it again. The fish is ready, and my friends say they won't eat any more. Since then, I've never been a panfish. There are also very few fish at home because they are afraid to kill and wash fish. Fish species are very limited in their lifetime, but the taste of fish is preferred in these limitations. It's fishy, but it's fishy and tasteful. The northerners tend to eat things from the south, and the fish are washed by their brother. He says it's very serious. I carefully scraped the silver white stuff from the outside with the black film inside, and I'm saying, "The silver white stuff is very nutritious. He says it's the worst. Do you eat it?" I'm mute. I still don't like fish smell like weed。
When I was a kid, I liked to eat dried fish with two little hands, chewed slowly, spitted fish and chewed more and more. After that, there was oil on the hands and mouth. But happiness and satisfaction. There are not many snacks when you're little, and something like this is naturally used as a luxury snack. Because it's not always available, it's been a good memory. This time olive oil was used to make this dish, which is relatively healthy. Fry with olive oil: Unlike herbs, olive oil remains stable at high temperatures because of its aerobic properties and high levels of unsaturated fatty acid. When common edible oil is used, the chemical structure of oil and fat changes when the temperature exceeds the smoke point, creating carcinogenicity. The smoke spot of olive oil, on the other hand, is between 240 and 270 degrees Celsius, which is much higher than that of other commonly used food oils, so that olive oil can use constants repeatedly and is the most suitable for frying。
