The chrysanthemum can be said to be a food with a very high CP value, and it is especially plump from October to February of the following year! However, the cold and processing technology are very harmful. The fish slices I bought now are not only thornless but also keep their freshness. They can be cooked by simply baking or frying, and you can taste the delicious fish!

After October every year, until February of the following year, it is the most plump time for fish. Not only are the fatty fat and the meat is tender, but it also has a large amount of production. Whether it is simply salted or fried, or red-hot, it can taste the delicious taste of fish!

{9 The squid is rich in protein, calcin, phosphorus, calcin, pit, and vitamins B and D groups. It has higher protein than the squid and squid, and has lower fat and heat. It also has rich DHA and EPA, which can be said to be a high and unpopular food.

Fresh lemon fish has more fat, which is best for baking, pan-frying or frying. After washing the lemon fish, apply salt to the fish body, stir-fry the aromatic ginger slices in the oil, add the lemon fish, and after cooked thoroughly, turn over and fry the other side, and serve it in the plate. Put the lemon juice before eating to add flavor.

●Tomato lemon, antioxidant cuisine

"Tomato lemon" is a healthy and full dish. Tomatoes can be antioxidant. The lemon contains rich DHA and EPA. The combination of the two makes the taste unexpectedly macadamia. After stir-frying ginger slices with oil, add ginger fish and fry them, stir-fry them with cold oil and stir-fry them with tomatoes, bring out ginger red, and then add ginger fish and stir-fry them with peas, and the green is mixed with color, aroma and taste.

●Spicy sausage blue and white pots, fragrant and fragrant to open the stomach

"Spicy sausage blue and white pots" are amazing. After washing the fish, apply salt to the slices of fish, and apply salt to both sides. After the oven is heated at 250 degrees, roast the fish meat for 3 minutes, turn over and then roast the fish skin for 3 minutes. After finishing, add spicy sausage paste and fried garlic slices. The fragrant sausage will open the stomach. You can eat an extra bowl of rice!

●The whiter the belly of the leek fish becomes, the fresher it is

The delicious dishes come from fresh ingredients. When choosing leek fish, the brighter the fish body, the fresher it becomes, and the whiter the abdomen is, the better it is. The fish belly cannot feel soft. After buying it, use the "oil-cooked vinegar method" to prevent the fish meat from contacting the air, which not only extends the storage time, but is also more delicious.

"Oil-cooked vinegar method" is not difficult. Pour the oil into the container, add a few drops of bergamot olive oil or lemon slices to increase the aroma, soak the processed fish meat in the oil, refrigerate for 30 minutes, and then put it in a plate and eat it for one day. Soak it in the refrigerator for half a year. You can take it out and eat it directly or cook it.

(This article is authorized to be reprinted from Taiwan’s good food)