The most common practice in Jiaodong is to cut into slices, add bean paste and cook with tofu. This is standard practice. It tastes good, too, but I don't appreciate it very much, because any fish treated like this is a taste. The result of treatment is similar to that of cooking. Anyway, carp, mandarin fish and perch all taste the same when stewed.

Why is this practice? In fact, it is because the old fish itself will produce some amine substances, which will have a unique urine smell, which is also an important reason why shark meat rays are not popular.

A small shop in Weihai eats Laoban fish with scallion oil, which is steamed quickly and poured with a lot of scallion oil. It's slightly heavier than steamed, and it's very delicious. I will go to their house to eat this dish every time I go. And I have never been disappointed every time I go.

"Youyue's answer is impartial, please click on the top right corner to pay attention."

Rays, flat cartilaginous fish. It is called rammed fish in southern Fujian, swallowtail fish in Zhoushan Islands and Laozi fish and Laobanyu in Jiaodong Peninsula. Rays are delicious, cartilage is edible and chewy. Let's come to Hong Kong to learn how to make rays.

(1) Remove viscera, gills and teeth, wash, cut into pieces, put tobacco, cooking wine, thirteen spices, ginger slices and chicken essence, and marinate for ten minutes;

(2) cut garlic seedlings into sections (a little more) and slice ginger; Hot oil wok, add garlic (garlic first) and ginger slices, stir-fry squid, add a little cooking wine along the edge of wok, add light soy sauce, add water until squid, cover the lid, boil in boiling water, simmer for 10 minute on medium heat, and then add garlic green leaves and chicken essence.

Fried Rays ① Remove viscera, gills and teeth from Rays, wash them, chop them into pieces, and marinate them with salt, cooking wine, thirteen spices, ginger, garlic and chicken essence for ten minutes;

2 add sweet potato powder, stir a little fragrant frying powder and water, and the consistency is moderate, that is, pick up the fish pieces, and the slurry will slowly fall; Heat the oil pan to 70% maturity, put the skates one by one, fry until the skin is golden, take out and drain the oil.

Hello, everyone, I am a wicked brother, and wicked is wicked.

What people in Qingdao and Yantai call "Laoban fish", whose scientific name is Kunkun, is a kind of spiny and delicious marine fish, which can be steamed, stewed, braised and fried. Next, I'll introduce you to the practice of "old fish" with garlic.

Ingredients: an old fish, garlic, cooking oil, steamed fish and soy sauce, salt and cooking wine.

An old fish, eviscerated, washed, scratched several times on both sides of the fish, then evenly coated with salt and cooking wine in turn, and marinated for ten minutes.

Flatten and chop the garlic, add Jamlom oil to the pot, stir-fry the garlic for a few times after heating, and evenly spread it on the pickled fish after cooling.

Add water to the steamer, steam the fish for eight minutes after the water boils, take it out, pour a proper amount of steamed fish soy sauce or soy sauce on the fish, add a small amount of oil to the wok, heat it until it smokes, and pour it evenly on the fish.

I am Yu Renwen, a food nutrition expert of the Expert Committee of China Cuisine Association. As a Yantai person who grew up eating seafood, I am familiar with Laobanyu, and I can be sure-this is my dish! Laobanyu, also known as ray or mullet, belongs to cartilaginous fish with shark, sturgeon and bighead carp.

The laoban fish produced in Yantai and Qingdao has no "sand" on its skin, which is easy to cook and delicious.

1 Nutrition of Laoban fish

Every100g of laoban fish contains 20.8% protein and only 0.8% fat, and there is no carbohydrate, so it is the best diet food. Laoban fish is also rich in nicotinic acid and selenium, and the selenium content per 100 grams of Laoban fish is 29.4ug (Yang Yuexin Wang Guangya Pan Xingchang China Food Composition Table 2009 P 126). In addition, chondroitin sulfate extracted from sharks and rays is helpful to strengthen physical fitness, anti-aging, improve hearing and dry skin.

2 How to eat the old fish?

Speaking of eating, as a good at nutritional catering, I immediately got excited! Because there is no hard bone spur, Laobanyu is suitable for all ages and is most suitable for stewing, stewing and soup making. Of course, soft frying is also delicious, but it is not the first recommended practice as a nutritionist.

Before I became a soldier, I often cooked tofu with old fish powder strips and braised old fish in brown sauce at home. When cooking braised laoban fish, all you have to do is add some onions, ginger, garlic and one or two star anises. It is not advisable to put too much seasoning in order to catch the taste of fish. The best part of Laobanyu is the fins on both sides, which tastes as delicious and smooth as vermicelli.

Who is the best person to eat laoban fish?

Old people and children with poor chewing ability are more suitable for eating old fish, because there are no fishbones, they will not stick to their mouths, and fresh fish do not need to be chewed. If there are postoperative patients or parturients at home, they will stew fresh old fish with a little ginger to make a white soup, which will be particularly delicious and very nourishing! Be careful not to be pricked by the long needle on the tail when killing the old fish. There is no meat on the tail anyway. Cut off the tail before taking the fish, otherwise it will be extremely painful and even dangerous if you accidentally prick your hand! The fresh laoban fish has natural seawater taste, and the liver, stomach and white fish are all delicious! If you find that the old fish smells like ammonia when you buy fish, don't buy it!

Laobanyu is actually not a good fish. Generally, it is seldom ordered on similar occasions. The price is economical among fish. Nothing more than making a soup or braising in soy sauce. Never seen frying or frying.

Braised old fish at home is good. Add some soy sauce with big ingredients, and then stew until the soup is thick and delicious!

Making soup is stew. No soy sauce and aniseed. Add some fresh tofu and stew for a long time. Add some fresh chrysanthemums or leeks when cooking. It tastes old and fresh!

Outsiders may not have heard of the boss Yu, but if they meet this deity, it is estimated that most people know it. It's a ray, which is very similar to what we usually call devil fish. It's called Laoban fish in Qingdao and Yantai.

In Jiaodong area, Laobanyu is a very common domestic fish culture, which is not only delicious but also cheap. It is delicious when stewed whole or fried in pieces, and the locals also call it "Laozi fish".

There is almost a flat fish in the oceans all over the world, that is, rays, but they are two kinds of fish we see in the aquarium every day, and there are still great differences.

Rays and Rays look very similar, but they belong to different genera. Rays are also a branch of Rays, because there are many kinds, and some of them are difficult to distinguish from each other in appearance.

There are many kinds of rays, and the old-fashioned fish in Shandong coastal area, the scientific name Kong rays, is recorded in Shan Hai Jing. It is said that it looks like carp, has wings, a pale head and a red beak, and flies at night.

Kunray's body is much smaller than the common devil fish, and its whole body is flat and wide. When swimming, it constantly swings its fins like wings, making its body wavy and moving forward with the help of waves.

In Jiaodong, there is actually a saying that laoban fish was originally called "wife fish" because it was used in many places at previous wedding banquets, meaning to grow old together, but it later evolved into laoban fish.

There is also a saying that the word "pan" in the name of Laobanyu should be particularly emphasized, because this kind of fish has a flat body and was originally called "Laozi Fish". The meaning of a plate is that it looks like a plate, so the homophonic old fish is not what we mean by a businessman.

Usually rays have no dorsal fin and caudal fin, but most species of rays have obvious dorsal fin and caudal fin, which is naturally found in laoban fish, with a triangular tip, a yellowish brown or grayish brown body surface and two dorsal fins.

Generally speaking, the mouth of the old fish is horizontally split, the teeth of the male fish are relatively flat, and the teeth of the female fish are relatively slender. The male fish has two fin feet behind the ventral fin, but the female fish doesn't. The male fish has three rows of thorns on its tail, while the female fish has five rows.

Although it looks strange, many mainlanders think that this kind of fish can only be used for viewing. In fact, it is a very popular domestic fish in many coastal areas. As a cartilaginous fish, the boss has less bones and more meat, which is delicious.

The common practice in Jiaodong area is steaming old fish or stewing tofu, and braising in red oil is also a very good cooking method. Most cooking methods of fish are suitable for old fish.

The output of Laobanyu is not small, so fishermen in eastern Shandong and southern Liaoning often dry and preserve Laobanyu, and people will buy these dried fish as new year's goods in winter.

Laobanyu belongs to marine fish, so it is not too complicated to handle. Except for a big bone in the head, the whole body is cartilage without thorns. Stew, stew or stir-fry. Stewed tofu with old fish and crispy fried garlic are very popular.

The scientific name of Laoban fish is Raja porosa, which belongs to Raya genus of Raya family of Raya order. The body is flat and flat, and the body disk is slightly round or oblique square, generally 30-50 cm long. The body plate is wide and dry, weighing1000 5000g, the tail is flat and long, the side pig is developed, the snout is long and the snout is prominent. The front edges of larvae and female adults are slightly wavy, and the kiss is slightly prominent; The front edge of male body is obviously wavy, and the snout is prominent. The tail is wide and flat with well-developed side pleats. The eyes are small and oval, and the kiss length is 3.6-4.4 times of the eye diameter. The water spray hole is located behind the eyes. The front alar is wide and extends to the outside of mandible, and the front of the rear alar protrudes outwards in a semicircle, forming a water inlet. The mouth is big and flat; Teeth are small and numerous, arranged like stones, with sharp males and smooth females.

In different areas, they are called laozi fish, laozi fish, laozi fish, puffer fish, mackerel, tiger fish, puffer fish and mandarin fish. Inhabits in the sand bottom of the cold sea area, often shallowly buried in the sand, exposing eyes and spray holes, lurking during the day and foraging at night.

Kunlei's food includes: Yujin, Nereis, Shrimp, Cephalopods and frozen small miscellaneous fish (which need to be cut into pieces with a knife to feed). However, its mouth is located on the ventral surface of the head. Therefore, when baiting artificially, the food should be placed in front of the head or around the body plate, and the foramen and gills should sense the food and swallow it with the help of the feeling on the ventral surface of the body plate. Distributed in the Yellow Sea and the East China Sea; North Korea, Japan coast.

The meat is prickly and less, and there are no hard bones. Its meat can be eaten fresh, but it is more pickled and processed into light dried fish. Laozi dried fish is an aquatic product that coastal residents in Liaoning, Shandong and other provinces are used to and like to eat. It is regarded as an indispensable "new year's goods" for the Spring Festival. Ray's muscles contain a small amount of urea, so it needs to be scalded with boiling water before cooking fresh food to remove the odor.

How to eat old fish (practice)

1, braised laoban fish

1. 1, main ingredient 1, auxiliary oil, salt, ginger, pepper and soy sauce.

1.2, removing internal organs and fish gills. It is easy to remove the hidden parts. The gills are in the semicircles on both sides. Just cut it with scissors and clean it. 1.3, hot oil, shredded ginger and shredded pepper.

1.4, salt and soy sauce. Cover the pot and stew 10 minutes. 1.5, out of the pot, delicious braised laoban fish is ready. This is hot and edible.

2, the old fish stewed tofu

2. 1, main ingredients: 750g laoban fish, 250g tofu, auxiliary materials: appropriate amount of oil, salt, 100g chrysanthemum morifolium, appropriate amount of onion, appropriate amount of ginger, appropriate amount of bean paste and appropriate amount of cooking wine.

2.2, an old fish, washed.

2.3. Cut into large pieces.

2.4. Boil the boiling water in the pot and blanch the old fish. 2.5, take out and wash.

2.6, tofu cut into pieces.

2.7. Onions and ginger are ready.

2.8. Heat the oil in the pan, add the minced onion and ginger and stir fry, and stir fry the bean paste.

2.9, add the right amount of water to boil, add cooking wine, salt.

2. 10, add tofu and old fish.

2. 1 1. Bring the fire to a boil and simmer for more than half an hour. 2. 12, add chrysanthemum morifolium.

2. 13, turn to high fire, stir fry twice and turn off the fire.

Who can't eat laoban fish?

1, people who can't eat laoban fish can eat it for the general population. Friends who are allergic to old fish should eat carefully. 2, Laobanyu is suitable for the general population. 3. There is generally no special taboo in the way of eating Laobanyu.

What a coincidence! I just ate this thing this morning.

Speaking of it, this flavor in Jiaolai area is not big. Why? Because this fish is not on the menu of traditional banquets, it is not as nutritious as other fish species. But at the dinner table of ordinary people, it is quite popular because it doesn't sting, or it doesn't sting.

As for the practice, provide a dry steaming method, similar to the sweet dried fish in Jiaodong area, which is also delicious. Specifically, it is also simple. Take out the internal organs of the fish, wash them, dry them in the shade until they are half dry and hard, then cut them into sections, add appropriate amount of onion, ginger and pepper, shred them, and steam them in a pot. Do it.

Laobanyu is a kind of marine fish. The scientific name of Laobanyu is Kong Kun, which looks like a farm tool head, also known as sharing fish. Its meat is very delicious and nutritious, and it is deeply loved by everyone. There are many ways to cook fish, such as steaming, stewing, stewing and burning in sauce. They are all delicious.

Fish is a kind of meat that we often eat in our life. Delicious taste, delicate taste, rich nutrition, delicious taste, deeply loved by everyone. Many people like to eat fish. There are many kinds of fish. Many fish are rarely seen at ordinary times, only in restaurants and TV, like Laoban fish, which we don't have here. Many people probably haven't seen it. Let's share what Laobanyu is and how to do it well.

First, what is "old fish"? There are so many kinds of fish that we may not know the names of some fish. Laobanyu is the common name of Kunyu, which is a kind of marine fish and a miniature devil fish. Its shape is similar to the plow of agricultural tools, and it is also called squid. The old fish has many aliases, such as pot-covered fish, tiger fish and old fish.

Two. Braised laoban fish 1. Prepare ingredients: Laobanyu, garlic sprout, ginger, garlic, soy sauce, sugar, oyster sauce, chicken essence and pepper.

2. Choose fresh anchovies. The entrails of anchovies are under the belly of the fish. Clean the gills and internal organs of fish. This fish has thorns on its tail. Don't just cut them off. Wash it, cut it into small pieces and put it in a basin.

3. Wash and slice ginger, smash garlic, wash and cut garlic, add a little water to the pot, and put the old fish in boiling water to remove the fishy smell and mucus on the fish surface. Take it out after ironing and control the moisture.

4. Put oil in the pan, put a little oil in the pan, add garlic and ginger when the oil is hot, stir fry, add oyster sauce and soy sauce, stir fry evenly, add a little water, add soy sauce, white sugar, chicken essence and pepper to taste, cover with stew 10 minute, add garlic seedlings, stir fry evenly, and fire.

Third, the old fish stewed tofu 1, prepared ingredients: old fish, tofu, ginger, garlic, coriander, dried pepper, onion, pepper, salt, soy sauce, sweet noodle sauce, vinegar, rice wine.

2. Clean the viscera and gills of the old fish, remove the fish tail, wash and chop into small pieces, wash and cut tofu into small pieces, wash and mash ginger and garlic, wash and cut onions, and wash and cut dried peppers.

3. Add a little oil to the pot, add ginger, onion, garlic, dried pepper and pepper into the oil, stir-fry until fragrant, add a little vinegar, soy sauce and sweet noodle sauce, stir well, and add a proper amount of water.

4, put the old fish in, then put the tofu in, add a little yellow wine and salt to boil, cover, turn to low heat and cook for half an hour, then take out the pot, sprinkle with chopped green onion and coriander, it is delicious.

Summary: Now everyone knows what Laobanyu is. Although Laobanyu is ugly, it tastes delicious, with unique taste and delicious meat. It's full of collagen, delicious and affordable. There are many ways to cook fish, all of which are delicious and can be cooked according to your own taste.