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Wuchang fish

Source: Time: 2020-01-28 19:15:20

Millennium Tongzhou vitality north stream

Wuchang fish
Introduction: It is one of the main freshwater farmed fish in China. Lakes that are native to the middle reaches of the Yangtze River have been extended to breeding all over the country. Wuchang fish is produced in Liangcheng Lake in Echeng and Wuchang County. The lake has a vast lake surface that leads directly to the Yangtze River, and the river water can be inverted. As a result, the lake water quality is good, and the bait is abundant, which is convenient for the growth and reproduction of Wuchang fish.
Wuchang fish is a kind of catfish, also known as Tuantou. It is flat in shape and weighs about one or two or three pounds. The meat is tender and rich in protein and fat. Is a precious freshwater fish dish. It is also because of Mao Zedong's words that he “drank the Yangtze River water and ate Wuchang fish” in modern times.
Season: Summer, Autumn
The efficacy and role of Wuchang fish
Tonic deficiency; Spleen; Nourishing; Qufeng; Stomach strengthening; Prevention of anemia and hypoglycemia; Prevention of hypertension; Prevention of arterial atherosclerosis
How to choose Wuchang fish
Fresh Wuchang fish's eyes are full and protruding, the cornea is transparent and clear, and elastic. The gill filaments are bright red and the mucus is transparent. The scales are shiny and closely attached to the fish body, and they are not easy to fall off. The muscles are firm and elastic.
Wuchang fish preservation method
1 day
Wuchang fish is a kind of catfish, which is abundant in Liangzi Lake in Ezhou City (Hubei County). The fish tastes tender and is representative of Hubei cuisine. After washing and drying, keep it in the refrigerator for refrigerated storage. It should be consumed within 1-2 days. If it is kept frozen in the refrigerator, it can be stored for a long time. However, it is recommended to use braised, sweet and sour cooking methods after freezing. It is not suitable for steaming again. Both have fallen significantly.
Taboos of Wuchang fish
Those who suffer from chronic dysentery should not eat.
The nutritional value of Wuchang fish
Wuchang fish is commonly known as Tuantouyu and Shrinking Xiangyu. According to the "Wuchang County Chronicle", it contains: 鲂, which is 鳊 fish, also known as deflated item 鳊, who produces Fankou Jiajia. It is a maneuver in the water, and the deep lake has no bottom. The fisherman caught it, and the taste is rich and the rest is better. "At the same time, with" scale white and no black membrane in the abdomen is true. "It is a precious freshwater fish dish. Because of Mao Zedong's modern phrase of" drinking Changsha water and eating Wuchang fish ", Wuchang fish is even more famous.
The nutritional value of Wuchang fish
According to laboratory analysis, for every 100 grams (edible portion) of Wuchang fish, 61 grams of water, 20.8 grams of protein, 15.8 grams of fat, 0.9 grams of carbohydrates, 229 kcal of calories, 15 grams of ash, 155 mg of calcium, 195 mg of phosphorus, and iron 2.2 mg, riboflavin (vitamin B12) 0.08 mg, nicotinic acid (niacin) 1.8 mg. People in the medical field believe that: eating lumps regularly can prevent diseases such as anemia, hypoglycemia, hypertension and arteriosclerosis. Called the finest fish.
Chinese medicine believes that Wuchangyu has the effects of tonic deficiency, spleen, nourishing blood, expelling wind and strengthening the stomach, and can prevent diseases such as anemia, hypoglycemia, hypertension and arterial sclerosis.
Suitable for the crowd
Edible for everyone
1. Suitable for people with anemia, physical weakness, malnutrition, and people who don't think about diet;
2. Those who suffer from chronic dysentery should not eat.
Therapeutic effect
Wuchang fish is warm in nature and sweet in taste; it has the effects of tonifying deficiency, nourishing spleen, nourishing blood, expelling wind, and strengthening the stomach; it can prevent diseases such as anemia, hypoglycemia, hypertension and arterial vascular sclerosis.
Wuchang fish practice
Wuchang fish is a well-known Chinese and foreign aquatic product. It is abundant in Liangzi Lake, which is co-managed by Wuchang County and Ezhou City. It was a tribute in feudal society, and it is now a treasure on the bench. There are various cooking methods and they are very particular about it. Generally, about one kilogram of fresh Fankou catfish is used as the main ingredient, supplemented with more than ten kinds of ingredients such as ham, shiitake mushrooms, winter bamboo shoots, and chicken soup. Make it just right. After steaming, add red, green, and yellow shreds to the fish to make it colorful, fragrant, fish tender, and delicious.
Steamed Wuchang Fish
raw material:
Fresh dumplings with one tail (about two pounds), half cooked ham, one or two net bamboo shoots, one or two halves of lard, one half of monosodium glutamate, one half of fine salt, one and half of green onion, one or two of mushrooms in water Oil for two, chicken soup for two or two, cooking wine for two, pepper for two cents, and ginger for one and a half.
System of law:
1. Descale the fish, gills and internal organs, and wash them. Scratch a few flowers on both sides of the fish body, sprinkle with salt, and serve in the dish.
2. Wash the shiitake mushrooms, cut them into thin slices with cooked ham, and separate them from each other on the fish surface. The bamboo shoots are cut into thin slices of cypress leaves and placed on both sides of the fish. Add onion, ginger (pasong) and wine.
Wuchang fish
Raw materials: Fresh dumplings with one tail (about one pound), fatty pork with one or two, lard with one or two and half, sugar with two or two, soy sauce with one or two, fine salt and half money, ginger with three dollars, water hair magnolia slice with one or two, MSG Half a dollar, three yuan for cooking wine, half a pair of red peppers, half a pair of shallots, and two pounds of sesame oil (about one or two).
System of law:
1. Remove the fish from the scales, gills and internal organs and wash them.
2. Scratch several diagonal lines on both sides of the fish. Coat the fish with half of the soy sauce and marinate for five minutes. Fat pork, red peppers, shallots, and magnolia slices are cut into one-inch thick wires.
3. Set the wok on the high heat and sauté the sesame oil until it reaches eight maturity. Remove the fish from the wok and fry both sides into a pale yellow. Remove the remaining oil from the original wok and place on the hot fire. Add fatty pork, red pepper, shallots, and magnolia slices, and fry for two minutes. When the onion emits fragrance, add the fish to the pan, add cooking wine, ginger, soy sauce ( Half two), sugar, monosodium glutamate, refined salt, water (eight two), simmer for three minutes.
4. When the fish juice is getting thicker, move the pan to the low heat, cover with the bacon for eight minutes, then set it on the high heat, continue to simmer the lard for another two minutes, then lift the pan into the pan.
The dish is yellow and shiny, the skin is crisp and smooth, the meat is tender, the juice is thick, the taste is delicious, and the salty sweetness is slightly spicy.
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