How to make Shibeng delicious?
Shibeng, also known as Shibeng fish or Shibengzi, is a small fish that grows in fresh water. Its meat is delicious and nutritious. In recent years, with people's pursuit of healthy diet, Shibeng has gradually become a popular ingredient on the dining table. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you to Shibeng cooking methods in detail, and attach structured data to help you easily make delicious Shibeng dishes.
1. Nutritional value of Shibeng
Shibeng is rich in protein, unsaturated fatty acids, calcium, phosphorus and other nutrients, which has a significant effect on enhancing immunity and promoting bone development. The following is the main nutritional ingredient list of Shibeng:
| Nutritional information | Content (per 100g) |
|---|---|
| protein | 18.5 grams |
| fat | 3.2 grams |
| Calcium | 120 mg |
| Phosphorus | 200mg |
| unsaturated fatty acids | 1.8 grams |
2. Tips for purchasing stone bungees
If you want to make delicious Shibeng, you first need to choose fresh ingredients. The following are some key points when choosing stone bungees:
1.Look at the appearance: The body of fresh rockfish is smooth, with intact scales and no damage or falling off.
2.smell: Fresh Shibeng has a light watery smell. If there is a peculiar smell, it may not be fresh.
3.Feel elastic: Gently press the fish body with your fingers to get fresher fish with good elasticity.
3. The classic method of making stone buns
There are various cooking methods for Shibeng. The following are the three most popular methods on the Internet in the past 10 days:
| Practice name | main ingredients | cooking time | Popularity index (out of 5 stars) |
|---|---|---|---|
| Pan-fried stone buns | Shibun, ginger, garlic, salt, cooking wine | 15 minutes | ★★★★★ |
| Shibeng stewed tofu | Shibun, tofu, green onion, coriander, pepper | 30 minutes | ★★★★☆ |
| salt and pepper rock bungee | Stone, salt and pepper, flour, eggs | 20 minutes | ★★★★★ |
4. Detailed steps for pan-fried stone buns
The following is the specific method of pan-fried shibeng, which is simple and easy to learn and suitable for home cooking:
1.Dealing with rock jumps: Remove the scales and internal organs of the stone fungus, wash it and absorb the water with kitchen paper.
2.pickled: Marinate the Shibun with salt, cooking wine and ginger slices for 10 minutes to remove the fishy smell and enhance the flavor.
3.Fried: Heat the pan with cold oil, put the Shibeng into the pan, and fry over low heat until both sides are golden brown.
4.seasoning: Sprinkle with minced garlic and a little salt, and drizzle with a little light soy sauce before serving.
5. Suggestions for matching stone bungees
The deliciousness of Shibeng can be perfectly combined with other ingredients. Here are a few common combinations:
1.Shibeng+Tofu: The tenderness of the tofu and the deliciousness of the tofu complement each other, perfect for stewing soup.
2.Stone bun + chili: The spiciness of chili pepper can neutralize the fishy smell of shibeng, suitable for stir-frying.
3.Shibeng+Lemon: The sour taste of lemon can enhance the umami flavor of Shibeng, suitable for steaming.
6. Precautions
1. Shibeng has many fish bones, so be careful when eating it.
2. When cooking, try to keep the heat uniform to avoid burning.
3. Shibeng should not be eaten with cold foods, such as crabs, watermelons, etc.
Through the above introduction, I believe you have mastered Shibeng’s cooking skills. Whether it's pan-fried, stewed or salt-and-pepper, Shibeng can add a delicious dish to your table. Come and try it!
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