Perch, also known as sea perch, Zhaihua, perch board, etc., is commonly known as perch shark. It is also known as the "Four Famous Fish" along with Yangtze River shad, Yellow River carp, and Taihu Lake silver fish. Perch is not only rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutritional elements; it has the effects of nourishing liver and kidney, nourishing spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney deficiencies;
The perch is white and fragrant, delicious and has no fishy smell. The meat is in the shape of garlic cloves, so it is best to steam, braise or stew. It becomes fat after autumn and its meat is as white as snow. In late autumn and early winter, mature bass are particularly fat, and the nutrients accumulated in the fish are also very rich.
The bass are flat in nature and sweet in taste. It has the effects of good muscles and bones, regulating stomach and stomach, and regulating water and qi. It can be eaten by most people. It can be used as a nourishing food for health preservation and health care.
Chrysanthemum, jade and sea bass soup
Recipe Recommendations
- bass a
- Japanese tofu art. 2
- salt 1/3 teaspoon
Steps for Chrysanthemum, jade and sea bass soup
1
Prepare perch and Japanese tofu, as well as spring onions and ginger.
2
Divide the tofu into uniform sizes, change it to a chrysanthemum knife, and place it in water to avoid breaking.
3
Wash the bass and divide it into two. (It's too long to cook well)
4
Heat the pan first, then heat the oil, then add shredded spring onions and ginger and stir-fry until fragrant.
5
Add the bass and fry until golden brown on both sides.
6
Add appropriate amount of boiling water.
7
Then add tofu.
8
Cover and boil the water over medium heat and simmer for about 20 minutes.
9
Add a little salt, add a few wolfberries, and cook for another 3 to 5 minutes.Chrysanthemum, jade and sea bass soup Make Tips
Poetic Heart: 1: Pay attention when cutting tofu with a chrysanthemum knife. If you cut it once, the flowers will be incomplete. 2: Before frying fish, heat the pan first and then heat the oil. In this way, when frying, it will not stick to the pan and cause the fish skin to be incomplete. 3: The amount of water should be added once, and it is not recommended to add water halfway. 4: Remember to turn to medium heat and simmer after the water boils, so that the soup will be thick and creamy white.