Luo is not fish's _'s food encyclopaedia

Luo is not fish's _'s food encyclopaedia
Luo is not fish what is, is not Luo what nutritive value do fish all have? The meat bad smell that Luo is not the fish is delicious, meat is delicate, contain many kinds of unsaturated fatty acid and abundant proteins, in Japan, call this kind of fish " albumen source not needing protein " .






Introduce in detail
Luo is not that fish are commonly called as: African black carp, belongs to kind: Perch the intersection of shape and eye, perch the intersection of shape and suborder, Li fish department, Luo fish's genus. Luo fish one medium and small-scale fish, appearance, individual size of it similar to black carp a bit, many sour jujubes of fin are like the mandarin fish. Luo is not that fish belong to the eurysalinity fish, survive in sea, fresh water; Luo is not that fish have stronger adaptive capacity to the hypoxic environment, generally perch in the ground floor of water, vary with water temperature usually or the intersection of fish and the intersection of body and size change, perch aqueous layer. Whom our country cultivates is mainly Nero Luo not to be fish, Mozambique Luo is not that fish, Olli inferior Luo are not fish at present. The meat bad smell that Luo is not the fish is delicious, it is cooked that meat is delicate, no matter braising with soy sauce or clear, taste is all good.
Nutritive value
The meat bad smell that Luo is not the fish is delicious, meat is delicate, contain many kinds of unsaturated fatty acid and abundant proteins, in Japan, call this kind of fish ldquo; Do not need albumen source rdquo of protein; .
Relevant crowd
The general crowds can all eat
Processing mode
1. African black carp Israel is braising with soy sauce, steamed best;
2. The fishlike smell that skillful:
1,It if you can't scale fish, cut open by belly after cleaning,it is pour by some yellow wine not to put into basin,can except that district the offensive smells of the fish, and can make fish's flavour delicious;
2,The fresh fish cuts open and cleans, bubbles not only can get rid of and smell of fish increase the delicious flavor, but also can for a moment in the milk;
3,After eating the fish, when there is flavor in the mouth, chew a stretch of tea of Third Five-Year Plan Period, the tone is fresh at once;
Other relevant
Luo is not that fish are most earlier than 1946 to introduce from Wu ZhenHui, Guo QiZhang from Singapore to Taiwan Province, in order to commemorate these two people, call ldquo first; Fish rdquo Guo Wu; ; Introduced from Vietnamese to the hinterland of our country in 1957, had another name called ldquo; Vietnamese fish rdquo; ; Because it originates in Africa, similar to the local black carp, so someone is called its ldquo; African black carp rdquo; .
Remarks
Cut fish's method:
1,Fish quality detailed, fiber short, exchange breakage is should the intersection of fish and skin downward cut fish, the blade is getting oblique very much, you had better obey the fishbone, cut it more efficiently;
2,The epidermis of the fish has a layer of very slippery mucus, so it is not very easy to cut, when cutting the fish, put hands in the brine and soak for a moment, cutting would not skid.
The knack to wash fish:
1,Enter in the cold water the intersection of fish and bubble, add two soup spoon vinegar, go phosphorus after after two hour, very easy to shave netly;
2,If the fish are dirtier, can scrub by washing water of rice, not only can clean the fish, but also hands are unlikely to smell of fish very much;
3,While processing the fish, in case get the broken gall bladder because of carelessness, can put the sodium bicarbonate in the place with gall bladder fast, or spread some wine, then clean with the fresh water, can remove acerbity;
4,The fish have mucus on one's body, the mucus is apt to be stained with the filth. Wash fish, use detailed salt Lu of fish body one, then wash, can wash fish very much clean with fresh water.
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