CATDOLL : CATDOLL: Will the price of bream increase or decrease by the end of the year?

1. Will the price of bream increase or decrease by the end of the year?

The general price increase is unprecedented now. It is estimated that the price of bream will be between 16 and 22 yuan per kilogram and will not fluctuate much.

This needs to be explained by commodity price theory. Commodity, sales price, sales volume and profit are linked. Basically, the prices of all commodities are summarized from people's long-term practice.

2. How to keep live bream for a few more days

1. First, prepare a container fish tank that is large enough to accommodate the growth of live bream.

2. Secondly, prepare enough red worm bait to feed the live bream.

3. Finally, prepare sufficient oxygen for the live bream to maintain its living conditions.

3. How long does it take to cook bream? How long does it take to cook bream?

1. The bream is cooked in 15 minutes.

2. Bream is big, so it will take a little longer to cook. Bream is small, so it will take a shorter time to cook. Generally speaking, a medium-sized bream can be cooked for 15-20 minutes. If the bream is cooked for too long, the fish meat will fall apart, which will not only affect the appearance, but also the taste of the meat.

4. How big can Douyu grow?

The big ones are generally not big. The good ones are considered to be drawn with about 15CM.

5. Simple bream cooking method

Ingredients for sweet and sour bream: fresh bream, ginger, pepper, scallion, garlic, cooking wine, sugar, vinegar, dark soy sauce, light soy sauce, water, starch. Method: 1. After killing and cleaning the flat fish, cut into two sides, sprinkle with appropriate amount of ginger slices, pepper, scallion, and cooking wine and marinate for 10-15 minutes; 2. Add 60-70ml of water to sugar, vinegar, dark soy sauce, and light soy sauce in a ratio of 2:1:1:1, and stir well to make sweet and sour sauce; 3. Add appropriate amount of oil to the pot and heat it, put the flat fish in and fry on both sides over medium heat until golden brown, remove from the oil and drain; 4. Leave a little bottom oil in the pot, add ginger slices, scallion, and garlic to sauté, and carefully pour in the sweet and sour sauce; 5. Add appropriate amount of relatively thin water starch and mix well; 6. Add the fried flat fish, bring to a boil over high heat, simmer over medium-low heat for about 10 minutes, and turn to high heat to thicken the soup. Steamed bream Ingredients: 1 fresh bream (net weight about 750g), 15g cooked ham slices, 2.5g raw bamboo shoot slices, 25g soaked mushrooms, 10g diced lard, 4g sliced ​​ginger, 3g rice ginger, 5g scallion knots, 5g balsamic vinegar, 4g refined salt, 3g MSG, 2g Shaoxing wine, 2g scallion segments, 250g broth. Method 1. Kill the bream, remove the scales and gills, cut open the belly, remove the internal organs, wash, then blanch in boiling water, remove, scrape off the black film, and rinse. 2. Make a cross-shaped cut on the back of the fish, place the fish in a deep plate, and then put bamboo shoots, mushrooms, diced lard, and ham slices on the fish, add refined salt, Shaoxing wine, and clear soup, then put ginger slices and scallion knots, and steam in a steamer over high heat for 10 minutes. When the fish's eyes are protruding, it is cooked. Remove the scallion and ginger from the steamer, and pour the original juice into a bowl for later use. 3. Put the fish in a long waist plate. Add refined salt, MSG, and 70 grams of boiling clear soup in the bowl, adjust the taste, and then pour it on the fish. 4. Eat with minced ginger and vinegar. Lao Gan Ma Braised Bream: Ingredients: one bream, 2/3 tablespoon of Lao Gan Ma, 1 tablespoon of light soy sauce. Accessories: some shredded ginger, a small amount of salt, an appropriate amount of pepper, an appropriate amount of sugar, and half a tablespoon of cooking wine. Method: 1. Cut ginger into shreds, remove the scales, gills and internal organs of the bream, and clean it; 2. Make an oblique cut on the bream, rub the whole body with cooking wine and salt, and marinate for 15 minutes; 3. Heat the oil pan, wipe the bream dry and put it in the pan, fry both sides until golden brown, add ginger, Lao Gan Ma, light soy sauce, pepper, sugar and water that covers half of the fish body, boil over high heat, turn to medium and low heat, and simmer for about 8 minutes; 4. After serving, cut some chili rings for decoration. PS: 1. Bream has a strong fishy smell, so it should be marinated with salt and cooking wine first; 2. Light soy sauce and Lao Gan Ma are both salty, and the fish has also been marinated with salt, so no salt is needed later; 3. Bream has few young bones and thick meat, which is more suitable for children and adults who are afraid of bones; 4. Bream has a strong fishy smell, and I personally think it is not suitable for steaming. It will taste better if it is braised. Spicy bream ingredients: bream, old ginger, green onion, salt, sugar, dark soy sauce, light soy sauce, chili sauce, cooking wine. Method: 1. The bream is quite big, so I cut it in half, and then cut the fish body with a slanted knife, diagonal grid, it will look better, cut both sides; slice the old ginger, cut the green onion into small pieces. 2. Put a proper amount of oil in the pot, add ginger slices to sauté; then put the fish in and fry until one side is browned, gently turn it over and fry the other side. When frying the fish, be careful of the oil splashing out, you can cover the pot and fry for 5-8 seconds. 3. Spray the cooking wine, add a proper amount of salt, a little sugar, dark soy sauce, light soy sauce, and then pour clean water on the seasoning, the clean water should be about 1cm below the fish body. The problem with soy sauce is still the same, dark soy sauce for color, light soy sauce for flavor, and it is not a big problem to put dark soy sauce directly. 4. Cover the pot and bring to a boil over high heat, then turn to low heat and cook for 5 minutes. Add appropriate amount of chopped peppers. The amount of chili sauce depends on how spicy you like it. Continue to cover the pot and cook until the sauce is reduced. It is best to sprinkle with chopped green onions before serving. Ingredients for braised bream: bream, diced green and red peppers, shredded ginger, salt, cooking wine, light soy sauce, dark soy sauce, sugar, and pepper. Method: 1. Clean the bream, cut several times on both sides of the fish with a knife, apply a layer of salt and cooking wine inside and outside, and marinate for about 15 minutes; 2. Dice the green and red peppers, and shred the ginger for later use; 3. Put a proper amount of oil in the pan, fry the bream until one side is golden, then turn it over to the other side and fry until the surface is golden; 4. Add shredded ginger and sauté; 5. Add water, salt, light soy sauce, dark soy sauce, and a little bit of sugar and boil; 6. When only half of the water is left, turn the fish over, cook it for a while, add the diced green and red peppers, and start to collect the juice after the diced green and red peppers are cooked; 7. When the juice is almost collected, remove the fish from the pan, add a thin layer of water starch with pepper to the remaining soup, pour it on the fish, and sprinkle with chopped green onions. PS: 1. For the method of frying fish, please see here: Five tips for frying fish without peeling the skin. 2. When reducing the sauce, you don’t need to use water starch, you can just cook it over high heat until it’s dry. I personally prefer a thicker soup, so I added a thin layer of water starch.