Spring Festival table must have a beautiful soup, a good soup will make your holiday table more colorful. As a seaside person, he often drinks all kinds of seafood soup. This time, he uses the ugliest fish in the deep sea, Ankang fish soup, to make a milky white Ankang fish soup. The meat of Ankang fish is very delicate. The thorns of fish are cartilage, so the stewed soup is milky white, the meat is tender and smooth, the fish bone is soft and crisp, and the pepper is slightly spicy. Feeling, men drink this bowl of soup to sober up and appetize; women drink beauty; children drink calcium tonic body, is really a bowl of good soup health. Ankang fish is also known as a kind of deep-sea fish, known as the ugliest fish in the sea. It looks extremely ugly and has rough skin. We are called "ugly old lady fish" locally, and it is one of the local common fish. On the back of Ankang fish is a kind of light emitter. Whenever it swims, the light emitter shines like a delicate lantern in the deep sea. National Geographic records that in the deepest Mariana trench in the world, when a healthy fish encounters love, it grows a lamp on its back. Scientists explain: Because there are blind spots in the eyes of healthy fish in love, with the deepening of love, the blind spots become bigger and bigger, so that they can not see the road ahead. So, they grow a lamp on their back instead of eyes to make up for the missing in love, so as to avoid losing their direction. During the Edo period in Japan, Ankang Fish was the highest tribute. It was known as Eastern Ankang and Western Puffer Dolphin. Fish is rich in vitamins A, D, E, etc. besides low fat and calorie. 100 grams of fish contains 0.8 grams of fat and 87 calories. It is rich in nutrition and low in cholesterol. It has the functions of maintaining eyesight, curing cough and preventing liver diseases. It has antioxidant effect and contains colloid, which is a tonic for modern womens beauty, beauty and health. The back skin, abdomen skin and scalp of Ankang fish are processed and manufactured into "Saihai Cucumber". There are two parallel cylindrical tendons at the junction of the head and spine of Ankang fish, which are called "cinnamon" and "Saiganbei" after drying. Although Ankang Fish is ugly, it has one of the most auspicious names - Ankang, which means peace and health. I wish my friends peace and health in the new year!
1. Cool the pan when scalding the fish, so that the fishy water in the fish can be removed;
2. When frying the fish, do not frequently turn the fish, or the fish is easy to disperse;
3. When stewing, do not add salt first, and then add salt to season.
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