CATDOLL : CATDOLL: What are the nutritional values ​​of yellow bone, olive fillet and turbot?

What are the nutritional values ​​of yellow bone, olive corner and turbot?

If it is fish, they are all rich in protein, but the environment they grow in is different, that is, the water quality is different, the food is different, and some ingredients may be different. But the names are all quite weird.

I have two turbots at home. What should I do? Details, as well as its detailed information

The scientific name of turbot is Turbot, which is native to the Atlantic Ocean in Europe and is a type of flatfish. Its body is flat and slightly diamond-shaped, with faint black and brown patterns in the brown color. Because of its graceful body shape when swimming, like a butterfly in the water, it is also called "butterfly fish". Because of its rich nutritional value and delicious taste, it is deeply loved by consumers and is given the reputation of "turbot" by consumers.

Regarding the issue of carcinogens in turbot:

At an expert briefing held recently, Academician Lei Jilin pointed out: "The drug residue detection projects conducted by the Shanghai Food and Drug Administration this time are all antibacterial drugs, including banned drugs and allowed drugs. Even the banned drugs for farmed turbot are still clinically used as prescription drugs, such as nitrofuran drugs, which are the main ingredients of the commonly used Furazolidone."

Dr. Wang Yingeng from the Yellow Sea Fisheries Research Institute of the Chinese Academy of Fishery Sciences said that the claim that nitrofurans and other drug residues found in turbot samples are carcinogenic is exaggerated. The International Agency for Research on Cancer has also confirmed that such drugs have no carcinogenic effect on humans at normal doses. Adults can take 100 mg of such drugs orally 3-4 times a day. According to the Shanghai authorities' detection of 1 mg of nitrofurans per kilogram of turbot, a person eating 300-400 kilograms of turbot a day is equivalent to taking 3-4 tablets of sulfamethoxazole. Therefore, under normal consumption of turbot, nitrofuran drugs will not cause harm to the human body. There is no scientific basis for the claim that turbot contains "suspected carcinogens" and "toxic fish causes cancer". You can eat turbot with confidence!

Steamed turbot:

There are three key points to making steamed fish delicious: fresh fish, proper cooking time, and authentic seasoning. Although marine fish has many advantages, it is not easy to get live fish in Beijing, and many marine fish will become hard and tight if overcooked. The turbot I cooked today is a high-end fish that is very suitable for steaming. It has tender meat and a fresh taste. It can be sold for about 200 yuan per catty in restaurants, but it is only a dozen or twenty yuan per catty when it is cheap at the seafood market.

Ingredients : One turbot, steamed fish, preferably about 1.5 jin

Ingredients : onion, ginger, coriander, cooking wine, salt, sugar, pepper, the most important seasoning: Lee Kum Kee steamed fish soy sauce

practice :

1) Ask the fish seller to clean the fish, dry it, put onion slices, ginger slices, and sprinkle a little cooking wine and pepper.

2) Add water to the steamer and bring it to a boil. Place two chopsticks in the fish dish and then place the fish on the chopsticks to suspend it in the air so that the fish body will not be immersed in the steamed liquid and affect the taste and texture. Then steam it in a steamer over high heat for 7-10 minutes. For a pound and a half fish, it should not take more than 10 minutes on a normal home stove - I usually only steam it for 7 minutes. Then take it out and pour out the steamed water, remove the chopsticks, and pick up the scallion and ginger slices on the fish.

3) Add appropriate amount of steamed fish soy sauce, sugar, pepper, cooking wine and a small amount of water into the pot and boil, then pour it over the steamed fish. If you are afraid of trouble, you can pour the steamed fish soy sauce directly on the plate. However, it tastes better this way.

4) Finally, cut the green onion and ginger into shreds and the coriander into sections, spread them all over the fish, and pour the oil over the fish when it is boiling.

Well, this is really very simple. As long as the fish is fresh, the heat is just right, and the seasoning is appropriate, a simple dish that can be served at a family dinner is ready.

Braised flounder (braised turbot):

Turbot is a fish from the sea, and it does not have the earthy smell of river fish. Its meat is also very tender, with fewer fish bones, and it is suitable for steaming or braising. It is a fish variety that I like.

Ingredients:

Turbot

seasoning:

Soy sauce, sugar, ginger, chicken essence, onion, refined oil

practice:

1. After cleaning the fish, dry it (or wipe it dry) and cut it into 5MM wide fish pieces

2. Fry the fish pieces in oil that has been heated with ginger until they turn slightly yellow.

3. Pour out the excess oil, add appropriate amount of soy sauce and sugar and cook over medium heat for 5 minutes.

4. Finally, add some chicken essence, stir it, sprinkle with chopped green onions and serve.

How to make turbot with Riesling sauce:

Dish recipe:

150g turbot, 200ml Riesling white wine, 10g green onion, 5g carrot

Onion 10g Thyme 1g Laurel leaf 1g Parsley 5g

Dill 2g

50ml heavy cream 50g egg yolk 0.3g nutmeg powder

Preparation method:

1. Remove the head and internal organs of the fish and cut into 4 cm square fish fillets.

2. Peel the carrots and scallions and cut them into round slices, peel and slice the onions, and tie the spices into a bundle. Put these vegetables into the pot, add fish bones, fish heads, seasonings, spices, wine and an equal amount of water, as well as cardamom powder, salt and pepper. Bring to a boil and continue cooking for 20 minutes.

3. Strain the soup into a frying pan, add the turbot fillets, cook until done, remove from the pan and place on a plate for later use.

4. Heat the fish soup until half cooked, beat the egg yolks and cream, pour in two spoons of fish soup and beat, then pour back into the pan, stirring constantly until the soup is thick, then pour it on the fish fillets and serve immediately.

Bone-fried turbot :

Ingredients: 1 turbot (about 800 grams), 100 grams of fresh asparagus, 500 grams of salad oil.

Seasoning: 10 grams of concentrated chicken juice, 10 grams each of salt and MSG, 2 eggs, 10 grams of cornstarch, 10 grams each of ginger slices, garlic slices, scallion segments, and fresh red peppers, and 20 grams of chicken broth.

Method: 1. Kill the turbot, clean it, take out the meat, cut it into the shape of "日", add 5 grams of salt, 5 grams of MSG, 10 grams of egg white, and cornstarch, mix well and set aside. When blanching the asparagus, add 5 grams of salt and 5 grams of MSG to add flavor and remove from the water.

2. Put the fish into a 60% hot oil pan and fry on low heat for 1 minute until it is about 70% cooked, then remove from the pan.

3. Brush the fish bones with egg liquid, and use a frying pan with egg yolks to put them into an 80% hot oil pan to set. Remove from heat immediately and fry them on high heat for about 1 minute (i.e. hard fry for about 1 minute) until crispy.

4. Leave some oil in the pan. When it is 40% hot, add ginger slices, garlic slices, scallion segments, and fresh red pepper. Stir-fry over medium heat until fragrant. Add asparagus, chicken broth, fish, and chicken juice for seasoning. After thickening, serve the dish in a container made from fried fish bones.

Features: novel shape, smooth and refreshing meat, crispy fish bones.

Fried turbot :

Some frozen fish bought in supermarkets are more suitable for frying because they have been refrigerated. The biggest difficulty in frying fish is that it sticks to the pan. If you want to fry fish without sticking to the pan, you need to pay attention to the following steps:

1. Wash the pan, wipe it dry and heat it up, then add oil and turn the pan slightly so that there is oil all around the pan. When the oil is hot, put the fish in and fry the fish skin until it turns golden brown before turning it over, so that the fish will not stick to the pan. If you put the fish in before the oil is hot, the fish skin will easily stick to the pan.

2. Wash the fish (cut large fish into pieces), and coat it with a thin layer of flour. When the oil in the pan is hot, put the fish in, fry until golden brown, and then turn over and fry the other side. This way, the fish pieces are intact and will not stick to the pan.

3. Crack the eggs into a bowl and mix well. Then put the cleaned fish or fish pieces into the bowl, coat the fish with egg juice, and then fry them in hot oil. This way, the fried fish will not stick to the pan.

4. Wash and dry the pot, heat it up, apply a layer of ginger juice on the bottom of the pot with fresh ginger, then add oil, and when the oil is hot, put the fish in to fry. This way it won't stick to the pot.

Netizens’ approach :

First marinate the fish with salt, cooking wine, shredded ginger and shredded green onion. Then steam it.

After steaming, discard the water and the shreds, add fresh shredded ginger and green onions, then add a layer of chopped pepper, then pour hot oil on it. Finally, pour steamed fish sauce.

You can eat it now.

Pan-fried salted turbot :

Ingredients: 1 turbot (about 750g), 80g tea oil, 8g refined salt, 5g MSG, 3g chicken essence, 5g oyster sauce, 15g cooking wine, 5g fermented black beans, 10g ginger and garlic each, 15g whole dried pepper, 5g scallion, 3g sesame oil, 50g fresh soup.

Procedure: 1. Kill the turbot, gut it, clean it, cut it into cross-shaped pieces, and marinate it with salt, green onion, ginger, and cooking wine for 12 hours.

2. Cut the whole dried pepper into sections; mince the ginger and garlic; cut the green onions into flowers.

3. Place a clean pot on low heat, add tea oil, and when it is 50% hot, add the turbot and slowly fry until both sides are golden brown. Remove from the pan and set aside.

4. Put some oil in the pot, heat it up, add minced ginger, minced garlic, dried chili and fermented black beans, stir-fry until fragrant, pour in the fresh soup, add the turbot, add MSG and chicken essence to adjust the taste, simmer on low heat until the flavor is absorbed, then thicken the soup, drizzle with sesame oil and sprinkle with chopped green onions, then serve.