As soon as autumn passes, the heat gradually recedes, but the remaining power of “Autumn Tiger” cannot be underestimated, and the air becomes a little drier. At this moment, the old folk saying “posting autumn fat” quietly lingers on the tip of the tongue. Although big fish and meat are nourishing, the weather is still warm, and eating too greasy food can easily cause stagnation and damage to the body. At this time, it’s time for the fresh and plump fish to appear—— It can nourish the body, but also be refreshing and not greasy, especially for children, it is a wonderful choice for autumn fat.
1. “Perch: less thorns and tender meat, so children can eat with peace of mind”
This is the time when the perch has a plump paste, and its meat is as white and tender as snow, with few and regular spines, making it especially suitable for children. Steaming can best preserve its natural freshness and sweetness. When you take a bite, it feels like the clear smell of autumn rivers is jumping on the tip of your tongue.
Recommended recipe: Steamed bass
1. Clean the bass, cut flower knives on both sides of the fish, apply a little cooking wine and salt to marinate slightly.
2. Place slices of ginger and green onions on the bottom of the plate, and place bass and a few slices of ginger on top of the fish.
3. After the water boils, put it into the pot and steam over high heat for 8-10 minutes (depending on the size of the fish).
4. Steamed, take it out, pour out the excess soup from the plate, pick up the ginger and green onions, and spread fresh shredded green onions and red peppers.
5. Drizzle with steamed fish soy sauce, cook a spoonful of boiling hot peanut oil, and pour it on the shredded green onions with a “sizzling” sound, and the aroma will explode instantly!
2. “Bull’s tongue fish (dragon fish): a small treasure of seafood”
The oxtongue fish has a flat and long body, shaped like a tongue, with few spines and thick flesh, and the meat is delicate and smooth. It has a fresh taste, and the seafood is gentle and unobtrusive. It is wrapped in a thin layer of powder and fried dry. It is crispy on the outside and tender on the inside. The child’s little hands grab it and chew it one by one, not to mention how fragrant it is!
Recommended recipe: Dry fried bull tongue fish
1. Wash and cut the beef tongue fish fillet into sections, mix well with a little salt, white pepper and cooking wine and marinate for a while.
2. Prepare dry starch and flour (ratio about 1:1), mix well.
3. Roll the fish segments in the mixed powder, a thin layer is enough, shake off the excess powder.
4. The oil is 60% hot (put the chopsticks in and bubbles will appear around them), lower the fish segments, fry over medium heat until it is finalized and slightly yellow, take it out.
5. Increase the oil temperature, fry again until golden and crispy, remove and control the oil, sprinkle some salt and pepper while hot, and spray until fragrant!
3. Croaker: an autumn gift with garlic clove meat
The croaker is at its fattest at this time, with firm, alluring garlic cloves. Home-cooked sauce stew can best stimulate its mellow and delicious taste. The rich sauce aroma wraps the firm fish and the soup bibimbap. Children can eat half an extra bowl!
Recommended recipe: Braised croaker in sauce
1. The croaker is cleaned and a thin layer of starch is patched on both sides of the fish.
2. Heat the oil in the pan, fry the fish until both sides are golden and set, then set aside.
3. Leave the base oil in the pot, sauté the onion, ginger, garlic, and dried chili peppers (optional) until fragrant, add soybean paste and a little sweet noodle sauce and stir-fry until fragrant.
4. Cook the cooking wine and light soy sauce, add an appropriate amount of hot water to bring to a boil, and return the fried fish.
5. Add a little sugar to freshen up, cover the pot, simmer over medium-low heat for 8-10 minutes, the soup will be rich, sprinkle some chopped green onion and serve.
4. “Bayu: an autumn gift from the sea”
The mackerel migrates after the beginning of autumn, which is the most fertile and full season. It has thick flesh with few spines and a delicious and slightly sweet taste. Chop it into fine fish paste and embrace the fresh leeks of early autumn to create dumplings with tender, juicy fillings and excellent flavor. It is the most ironed autumn flavor among people on the beach.
Recommended recipe: mackerel and leek stuffed dumplings
1. The mackerel takes the meat (with careful thorns) and scrapes it with the back of a knife or a spoon into fine fish paste.
2. Add the pepper water several times and beat vigorously in one direction until the fish becomes sticky and the water is absorbed.
3. Add the minced pork fat (or minced pork belly) to increase the oily texture, add minced ginger, salt, white pepper, and a little sesame oil and mix well.
4. Chop the leeks and mix them into the fish filling before wrapping, stirring well.
5. Make dumplings and cook them in a pot under boiling water. The fillings are so tender that they melt in your mouth. The spiciness of leeks and the sweetness of fish blend perfectly between lips and teeth.
The autumn wind begins, which is the season when fish is the most plump and plump. Bass, beef tongue, croaker, and mackerel, each with their own umami flavor, take turns to appear. Steamed and dried fried dumplings with sauce are home-cooked, but the taste is absolutely extraordinary. The fresh aroma and moistness of fish meat are neither dry nor greasy, silently nourishing the growing children—— The time when fish meat is fed will eventually turn into nutrients to resist autumn dryness and accumulate strength, becoming the most ironing taste in the flow of seasons. guard.
Disclaimer: All photos used in this blog are generated by artificial intelligence (AI). These images are original creations produced by AI technology and do not depict real people, places, or events. They are provided for illustrative purposes only and cannot be claimed or used as real photographs.
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