Norwegian Mackerel Mushroom Cooked Food | Warm Pot in Winter!
by Ren Yunli
Favorite
Difficulty
Normal
Time
15m
Serving
2
It's officially beginning of winter.
By the end of the year, the north has become a large natural refrigerator. Persimmons and pears have been placed one by one on the windowsill. The fluffy coats of various colors must also be tightly wrapped around the body. On the way home from the night, I breathe. Can be condensed into white mist...
It is actually very easy to defrost this coldness, just a little warmth is enough. For example, the sugar-fried chestnuts rustling on the street, the roasted sweet potatoes that can be held just by closing your hands; and there is a gushing hot pot.
Before this season, my friends liked to go out to eat copper pot, hot pot and shouxi pot. The simple single pot is far more unfathomable than it looks. It can blanch fat beef, cook sweet cabbage, and most importantly, it can simmer a group of people softly.
Before going to Japan in autumn and winter, the favorite of ordinary people was all kinds of boiled food. According to Japanese chefs in the market, "boiled food" is the root of Japanese cuisine. Almost everything can be used as "boiled food", and people often use mackerel, which is most active in autumn and winter. In Japanese cuisine, most of the favored mackerel comes from Norway.
From September to November every year, it can be said to be the "Norwegian mackerel season". The sea water turns cold. In order to resist the cold, the fat of Norwegian mackerel becomes very rich, with a fat content of up to 30%. The taste of the fish is unprecedentedly juicy and plump. . Naturally, the juice of Norwegian mackerel cannot be missed. I have made sweet and sour crispy Norwegian mackerel before. Taking advantage of the best fishing season for Norwegian mackerel in November, you can catch up with the last wave of deliciousness.
"Boiled food" is the general term for "boiled dishes", which emphasizes the "original flavor". Two or more kinds of food are cooked together, and in the end they can still maintain their own original flavors while at the same time being delicious.
In order to maintain the original taste of the food, when making this dish, you don't need too much seasoning, and only rely on mushrooms to lift the freshness of Norwegian mackerel. I prepared flower mushrooms, white jade mushrooms and dried shiitake mushrooms. Of course, you can also prepare more kinds of ingredients. There are plenty of choices for seasonal mushrooms alone.
The water used to soak dried shiitake mushrooms can be used as a soup base. It is clear and rich. Nothing is added. Simply boil it to swell the aroma. Cut the mackerel into pieces, boil it in hot water first, and then cool it down in ice water to keep the fish tender as much as possible. When the mushrooms are almost cooked, the mackerel can be poured into the water. The combination of the two is a combination of 1+1>2. When the inosinic acid in fish meat and the guanylic acid in mushrooms meet, it is enough to freshen up eyebrows.
The deliciousness is enough, norwegian mackerel is quite connotative. Over 30% of the fat in mackerel is basically healthy, highly unsaturated fatty acids, which are called "swimming unsaturated fatty acids" in the ocean. Among them, precious fish oil accounts for 20%-26%, and eating one piece is equivalent to supplementing more than half a bottle of deep-sea fish oil. The familiar DHA and EPA are also abundant, which can help children's brain development and prevent vascular sclerosis in middle-aged and elderly people.
Eating mackerel, for us women, can also be regarded as skin care in a certain sense. Fish meat is rich in Omega-3, antioxidants and protein, which can also make dry skin more shiny and elastic in autumn and winter.
In my eyes, these are actually only additional items. In a cool breezy day, what could be more comfortable than eating a pot of warm cooking? Just listening to the gurgling in the kitchen, the family sitting around, eating and chatting, it is as cozy as a hot spring, or the kind from the Arctic Circle.
By the end of the year, the north has become a large natural refrigerator. Persimmons and pears have been placed one by one on the windowsill. The fluffy coats of various colors must also be tightly wrapped around the body. On the way home from the night, I breathe. Can be condensed into white mist...
It is actually very easy to defrost this coldness, just a little warmth is enough. For example, the sugar-fried chestnuts rustling on the street, the roasted sweet potatoes that can be held just by closing your hands; and there is a gushing hot pot.
Before this season, my friends liked to go out to eat copper pot, hot pot and shouxi pot. The simple single pot is far more unfathomable than it looks. It can blanch fat beef, cook sweet cabbage, and most importantly, it can simmer a group of people softly.
Before going to Japan in autumn and winter, the favorite of ordinary people was all kinds of boiled food. According to Japanese chefs in the market, "boiled food" is the root of Japanese cuisine. Almost everything can be used as "boiled food", and people often use mackerel, which is most active in autumn and winter. In Japanese cuisine, most of the favored mackerel comes from Norway.
From September to November every year, it can be said to be the "Norwegian mackerel season". The sea water turns cold. In order to resist the cold, the fat of Norwegian mackerel becomes very rich, with a fat content of up to 30%. The taste of the fish is unprecedentedly juicy and plump. . Naturally, the juice of Norwegian mackerel cannot be missed. I have made sweet and sour crispy Norwegian mackerel before. Taking advantage of the best fishing season for Norwegian mackerel in November, you can catch up with the last wave of deliciousness.
"Boiled food" is the general term for "boiled dishes", which emphasizes the "original flavor". Two or more kinds of food are cooked together, and in the end they can still maintain their own original flavors while at the same time being delicious.
In order to maintain the original taste of the food, when making this dish, you don't need too much seasoning, and only rely on mushrooms to lift the freshness of Norwegian mackerel. I prepared flower mushrooms, white jade mushrooms and dried shiitake mushrooms. Of course, you can also prepare more kinds of ingredients. There are plenty of choices for seasonal mushrooms alone.
The water used to soak dried shiitake mushrooms can be used as a soup base. It is clear and rich. Nothing is added. Simply boil it to swell the aroma. Cut the mackerel into pieces, boil it in hot water first, and then cool it down in ice water to keep the fish tender as much as possible. When the mushrooms are almost cooked, the mackerel can be poured into the water. The combination of the two is a combination of 1+1>2. When the inosinic acid in fish meat and the guanylic acid in mushrooms meet, it is enough to freshen up eyebrows.
The deliciousness is enough, norwegian mackerel is quite connotative. Over 30% of the fat in mackerel is basically healthy, highly unsaturated fatty acids, which are called "swimming unsaturated fatty acids" in the ocean. Among them, precious fish oil accounts for 20%-26%, and eating one piece is equivalent to supplementing more than half a bottle of deep-sea fish oil. The familiar DHA and EPA are also abundant, which can help children's brain development and prevent vascular sclerosis in middle-aged and elderly people.
Eating mackerel, for us women, can also be regarded as skin care in a certain sense. Fish meat is rich in Omega-3, antioxidants and protein, which can also make dry skin more shiny and elastic in autumn and winter.
In my eyes, these are actually only additional items. In a cool breezy day, what could be more comfortable than eating a pot of warm cooking? Just listening to the gurgling in the kitchen, the family sitting around, eating and chatting, it is as cozy as a hot spring, or the kind from the Arctic Circle.
