Nutrition and value

A related species of bream, namely Wuchang fish. Performance applications are the same as for Bream. Meat from the cyprinid trigonid. Bream is also called bream, ratite, Wuchang fish and farro. Distributed in rivers such as Heilongjiang, Yangtze River, Pearl River, Qiantang River, and Minjiang River and lakes such as Dongting Lake, Poyang Lake, and Liangzi Lake. After obtaining, remove gills, scales and internal organs, wash and use fresh.

Applicable people

1. Suitable for people with anemia, physical weakness, malnutrition and unwillingness to eat;

2. People suffering from chronic dysentery Avoid food.

Function

Wuchang fish is warm in nature and sweet in taste; it has the effects of tonifying deficiency, replenishing the spleen, nourishing blood, dispelling wind, and strengthening the stomach;

According to laboratory tests Analysis shows that every 100 grams of Wuchang fish (edible part) contains 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 2.2 mg of iron. , riboflavin (vitamin B12) 0.08 mg, niacin (nicotinic acid) 1.8 mg. Medical professionals believe that regular consumption of bream can prevent anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases. It can be called the best fish.

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Method

Wuchang fish is a well-known aquatic product at home and abroad. It is abundant in Liangzi Lake under the jurisdiction of Wuchang County and Ezhou City. When society was a tribute, now it is a delicacy on the table. There are many cooking methods and are very particular. The most famous one is steamed Wuchang fish, and the best restaurant to prepare it is Wuchang Grand China Restaurant. This restaurant was founded in 1933 by people from Anhui and is famous for its Wuchang fish. Since the steaming method is the most representative, Wuchang fish is usually used as the name of steamed Wuchang fish. They usually use about one kilogram of fresh Fankou bream as the main ingredient, supplemented by more than ten kinds of seasonings such as ham, mushrooms, winter bamboo shoots, chicken soup, etc., steam them in a cage, and strictly control the heat to make it just right. After steaming, the fish is garnished with red, green, and yellow shredded vegetables to make it colorful, fragrant, tender, and delicious. In addition to steaming, they also create more than 30 kinds of fish dishes using methods such as braised in oil, braised in braise, and stuffed with flowers.

Steamed Wuchang fish

Ingredients: One fresh bream (about two kilograms), half a tael of cooked ham, one tael of clean winter bamboo shoots, one and a half lard, three ounces of MSG Divide, half a penny of refined salt, one and a half penny of scallion knots, one penny of shiitake mushrooms, two penny of chicken oil, three penny of chicken soup, two penny of cooking wine, two penny of pepper, and half a penny of steamed Wuchang fish.

Preparation method: Remove the scales, gills, and internal organs of the fish, wash it, cut a few flowers on both sides of the fish body, sprinkle with refined salt, and put it into a plate.

Remove the stems of the mushrooms and wash them, cut them into thin slices with the cooked ham, and place them on the fish surface spaced apart from each other. Cut the winter bamboo shoots into cypress leaf-shaped thin slices and place them on both sides of the fish. Add green onions, ginger (beaten pine) and Shaoxing wine.

Put the pot on a high fire, add water to boil, and steam the fish for ten minutes until the fish eyes protrude out of the cage. Pick out the ginger and green onions. Place the wok on a high fire, add lard to heat, add the original juice of the steamed fish, add chicken stock and bring to a boil, add MSG and chicken oil to the pan, pour it on the fish surface, sprinkle with pepper, and it is ready.

This dish is made of white whole fish decorated with various ingredients of red, yellow, brown and green, making it colorful. The fish meat is plump and delicate, and the soup is fresh and fragrant, maintaining its original flavor.

Braised Wuchang fish

Ingredients: One fresh bream (about two kilograms), one liang of magnolia slices, one liang of sesame oil, one qian of sugar, three qian of cooking wine, One penny for chopped green onion, one penny for cooked lard, half a penny for MSG, six penny for wet starch, one penny for soy sauce, and two penny for minced ginger.

Preparation method: Remove the scales, gills, and internal organs of the fish, wash it, and make five diagonal cross knife patterns on the fish. Magnolia

Slices of various Wuchang fish dishes (20 photos) into thin slices.

Put the wok over high heat, heat up the sesame oil, fry the fish until brown on both sides, add cooking wine, minced ginger, soy sauce, refined salt, green onions, magnolia slices, water, etc., cook together, wait for the soup to simmer After boiling, put the pot on medium heat and cook for ten minutes, then put the pot on high heat and continue to cook for three minutes until the soup is thick and thick. Remove the fish from the pot and put it on a plate. Put the original juice on high heat, add MSG and white sugar, thicken it with wet starch, add cooked lard, and pour it over the fish noodles.

This dish is golden in color, rich in fat, fine and waxy in texture, oily and smooth, and tastes extremely delicious.

Braised Wuchang fish in oil

Ingredients: One fresh bream (about one pound), one tael of fat pork, one and a half lard, half a tael of sugar, soy sauce One liang, half a qian of refined salt, three qian of minced ginger, one liang of water-cured magnolia slices, half a qian of MSG, three qian of cooking wine, half a liang of red pepper, half a liang of green onion, two kilograms of sesame oil (approximately one liang consumed).

Preparation method: Remove the scales, gills and internal organs of the fish and wash them.

Make several diagonal cross patterns on both sides of the fish. Spread the fish body with half a ounce of soy sauce and marinate for five minutes. Fatty pork, red pepper, green onions, and magnolia slices are all cut into one-inch thick shreds.

Put the wok on high heat, add sesame oil and heat until medium cooked. Place the fish in the pan and fry both sides until it turns light yellow. Take it out. Pour off the remaining oil in the original wok and put it on high heat. Add the fat pork, red pepper, green onions, and magnolia slices. Stir-fry for two minutes until the green onions are fragrant. Then add the fish to the pot, add cooking wine, minced ginger, and soy sauce ( Half a liang), white sugar, monosodium glutamate, refined salt, water (eight liang), simmer for three minutes.

When the fish sauce becomes thicker, put the pot on a low heat, cover it and simmer for eight minutes, then put it on a high fire, add lard and simmer for another two minutes, remove from the pot and put it on a plate.

This dish is yellow and shiny, with crispy and smooth skin, fat and tender meat, thick juice and delicious taste, salty and sweet with a slight spicy taste.

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Production instructions

Wuchang fish is suitable for braised and steamed; small fish is suitable for making crispy fish.

How to get rid of the fishy smell:

1. After removing the scales and disemboweling the fish, wash it, put it in a basin and pour some rice wine. This will remove the fishy smell and help Make the fish taste delicious;

2. Cut open the fresh fish, wash it, and soak it in milk for a while to remove the fishy smell and increase the umami taste;

3. After eating the fish , when there is a taste in your mouth, chew three or five pieces of tea leaves, and your breath will be fresh immediately.

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It can prevent anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases.

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Other related

Tang Meng Shen: Those suffering from malnutrition and dysentery should not eat.

"Dietotherapeutic Materia Medica": Bream fish can withstand stomach qi and benefit the five internal organs. Eating it with mustard paste can help lung qi, remove stomach wind and eliminate grains. When eaten as crucian carp, it can help the spleen and make people able to eat. It can be used as a soup to make a pleasant meal. The effect is the same as that of crucian carp.

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Remarks

How to cut Wuchang fish: The fish has fine flesh, short fibers, and is easily broken. When cutting the fish, the skin should face down, and the knife edge is inserted obliquely, preferably along the fish bones, so that the cut will be cleaner and neater; the skin of the fish has a layer of mucus that is very slippery, so it is not easy to cut. When cutting fish, soak your hands in salt water for a while, and then cut. It won't slip when you get up.

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Brand protection

The graphic marks "WuchangFish In Ezhou" and "WuchangFish In Ezhou" were successfully registered at the National Trademark Office. The origin certification trademark has been officially approved and registered by the Trademark Office of the State Administration for Industry and Commerce. In the same year, Wuchang fish net was also successfully registered by Ezhou City, giving Wuchang fish a double talisman.

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Therapeutic value

A related species of bream, namely Wuchang fish. Performance applications are the same as for Bream.

Attachment: bream

The meat of the cyprinidae triangular bream. Bream is also called bream, ratite, and farro. Distributed in rivers such as Heilongjiang, Yangtze River, Pearl River, Qiantang River, and Minjiang River and lakes such as Dongting Lake, Poyang Lake, and Liangzi Lake. After obtaining, remove gills, scales and internal organs, wash and use fresh.

Its nature and flavor are sweet and slightly warm. Li Shizhen said: "Crayfish... has fat in its belly and has the juiciest taste." "Dietotherapeutic Materia Medica" said: "It is delicious as a soup. Its function is the same as that of crucian carp."

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