Fish, rich in protein and delicious in taste, are the favorite food of many people. There are many kinds of fish, and there are many ways to do it. Today, let's talk about mandarin fish fat mandarin fish in peach blossom water. You can learn about the types of mandarin fish here. Let's have a look.
There are several species of mandarin fish, generally nine species, distributed in fresh water.
1. There are nine species of Siniperca chuatsi in China: chuatsi chuatsi, Siniperca chuatsi, Siniperca chuatsi, Siniperca chuatsi, Siniperca chuatsi, Siniperca chuatsi, Siniperca chuatsi, Siniperca chuatsi, Siniperca chuatsi, Siniperca chuatsi, Siniperca chuatsi.
2. The body of Siniperca chuatsi is high, the side is flat, and the back of head is raised. The mouth is large, the snout is pointed, the cleft mouth is slightly inclined, and the mandible protrudes outside the maxilla. There are small teeth on the upper, lower jaw, hoe bone and mouth cover. Scales small, lateral lines curved. The dorsal fin is divided into two parts, the anterior part is composed of 8 hard spines, and the rear is 13-15 branched fins. Ventral fin thoracic position. Pectoral fin and caudal fin are round. The body color is brown, and the abdomen is gray. There is a black stripe from the snout through the eyes to the front of the dorsal fin. There are many irregular patches and spots on the side of the body. The eyes of Siniperca chuatsi are relatively small, and the posterior end of the mandible can reach the posterior edge of the eye, while that of the big eye mandarin fish is large, and the posterior end of the mandible does not reach the posterior edge of the eye.
3. Mandarin fish, also known as mandarin fish, Osmanthus fragrans, seasonal flower fish, stone flower fish, etc., is a fierce carnivorous freshwater fish. It has delicious meat and rich nutrition. It is not only a delicacy on the banquet, but also a popular commodity in the market. It is a promising breed among famous, special and excellent aquatic products.
Mandarin fish, also known as mandarin fish, Osmanthus fragrans, seasonal fish, Carassius auratus, etc., belongs to Perciformes, family, Siniperca. Its meat is rich and solid, white and tender, delicious, less intramuscular spines, rich in nutrition and high in protein content. It is one of the famous freshwater fish at home and abroad. Siniperca chuatsi, whether it is sweet and sour, braised, fried slip, steamed and other methods of cooking, is a feast to see. It is also known as "fresh water grouper".
The difference between mandarin fish and mandarin fish is the same kind of fish, but the name is different.
1. Mandarin fish, also known as mandarin fish, usually we see are chuatsi chuatsi, mandarin fish are distributed in the waters of the country, most of them in the middle and lower reaches of the Yangtze River. Siniperca chuatsi is timid and less aggressive. It is very good at lurking or pretending to be dead. A large mandarin fish can reach 20 to 30 jin. There are very few mandarin fish in the wild waters, most of them are cultured mandarin fish. Siniperca chuatsi generally live in lakes, reservoirs or rivers in the rubble pit area.
2. Mandarin fish is mandarin fish, because mandarin fish is not easy to write, but also easy to read wrong, so people write mandarin fish as mandarin fish, mandarin fish is commonly known, mandarin fish is a scientific name.
3. Try to choose live bait to catch mandarin fish. Small fish, shrimp or loach can be used. Do not break the viscera of the live bait, but ensure the freshness of the live bait. Live shrimp is the best bait.
4. Sweet scented osmanthus fish is tender in texture and has no fine spines. It tastes sweet and delicious. It can be used to cook a variety of famous dishes for banquets. For example, steamed sweet scented osmanthus fish cooked with mushrooms, cloud fungus, longan meat, etc., is tender, smooth and fragrant, and extremely delicious; the Yellow stewed osmanthus fish cooked with various seasonings is sour, sweet and delicious with unique flavor; the fish soup cooked with fish head and fish mixed with towel gourd and bean curd is fresh, delicious and nutritious, which is the top grade in the soup.
The advantages of eating mandarin fish 1, mandarin fish meat is not high in calories, and rich in antioxidant components, for the appetite for delicious, want to beauty and afraid of obesity is an excellent choice.
2. It can nourish the five zang organs, benefit the spleen and stomach, inflate the stomach, and treat the deficiency and damage. It is suitable for the constitution of Qi and blood deficiency. It can also treat asthenia, weakness of the body and blood under the wind in the intestines.
3. The caloric value of mandarin fish meat is not high, and the average amount of calories per 100 grams of edible part is about 117 kcal.
4. The protein content of Guiyu is higher than that of Carassius auratus, Wuchang, silver carp, carp, grass carp, black carp and so on.
5. Mandarin fish contains protein, fat, vitamin B1, vitamin B2, nicotinic acid, calcium, potassium, magnesium, selenium and other mineral nutrients.
6. Tonifying deficiency and removing milk. Guiyu has many functions, such as invigorating spleen and dampness, harmonizing and appetizing, activating blood circulation and dredging collaterals, warming the middle and lower Qi, etc.
7. Nourishing. Mandarin fish soup is especially suitable for making soup. It is not only delicious and fresh, but also has a strong tonic effect. It is very suitable for the middle-aged and the elderly, and especially suitable for children.