There are so many ways to eat Duobao fish!
First, how to choose the treasure fish?
1. Observe the vitality: fish the dolphin, let its stomach face up, and then put it back into the water, which can be flexibly turned back.
2. Observe the fisheye: The fisheye of the fresh Dolby fish is protruding, and the corner of the eye is bright and very full.
3. Observe the fish meat: the high-quality Duobao fish meat is tight and elastic. Pinch Duobao fish by hand to deform it, and the fresh fish will recover immediately.
Second, the nutritional value of Duobao fish
Duobao fish has rich and tender meat, few bone spurs, comprehensive nutrients, reasonable proportion, rich collagen, complete and balanced amino acids, and high DHA and EPA (brain gold) contents.
In addition, it also contains a variety of mineral elements such as vitamins, potassium, zinc, manganese, magnesium, iron, calcium and mucopolysaccharides, which are beneficial to human health.
Third, the origin of the name of Duobao fish
Duobao fish, also known as turbot, is a flounder with diamond spots on its back. Originated in the North Atlantic and the Mediterranean coast of Europe, the English name is Turbot. After aquaculture was introduced to China in 1990s, it adopted the auspicious homonym of "Duobao Fish".
Duobao fish are widely distributed in warm and hot waters, and feed on benthic invertebrates and fish. Their flat bodies are especially suitable for benthic organisms on the sea floor.
Fourth, a variety of ways to eat Duobao fish.
Besides steaming, you can also braise in soy sauce, salt and pepper, and grilled fish.
1, braised turbot
Preparation materials: Duobao fish, ginger and garlic, white wine, sugar, salt, soy sauce, pepper, star anise and vinegar.
Step 1: Wipe the pan with ginger before frying the fish, then put the fish in and turn over when frying. Fry both sides with white wine, add some vinegar and soy sauce, add star anise and pepper.
Step 2: add water, don't let the water pass through the fish. When the water boils, add salt, sugar and ginger. When the juice runs out, add the garlic slices, turn the fish over, cover it for 2 minutes, and take out the pot.
2, salt and pepper treasure fish
Preparation materials: 65438+ 0 Duobao fish, 5 millet peppers, half a bowl of chopped green onion and garlic, and appropriate amount of salt and pepper.
Step 1: Chop the cleaned turbot into small pieces, wrap them with dry starch, and add oil to heat them. When the oil temperature is 60% hot, fry the fish in the oil pan until the surface is brown and crisp, and take it out for later use.
Step 2: Leave the oil in the bottom of the pot, pour in the fried garlic and millet pepper, pour in the Duobao fish pieces, sprinkle with appropriate amount of salt and pepper, stir fry evenly, sprinkle with chopped green onion, and take out the pot!
3. Baked Duobao fish
Prepare ingredients: Duobao fish, cooking oil, Chili powder, salt, cumin powder, white sesame seeds and chopped green onion.
Step 1: put knife flowers on the surface of Duobao fish, use kitchen paper towels to absorb water, preheat the oven for 5 minutes at180℃ in advance, and put the fish in the oven for 20 minutes to dry the water.
Step 2: Take out the brush oil and bake for another 20 minutes. Remove salt, Chili powder and cumin powder from both sides, put them back to bake for 10 minute, remove chopped green onion and white sesame seeds, and you can eat!