Electric shock of live fish can prolong transportation time
Aquaculture experts have found that electric shock to live fish, so that live fish fake death, can prolong the storage and transportation time. The method is to apply a voltage of 5000 volts per kilogram of live fish such as snapper for 30 seconds and make them breathe oxygen for 5 minutes. In this way, the fish will take the minimum breath necessary to maintain life and enter a state of suspended animation. The fish in this state of false death hardly need to consume oxygen, and can be kept and transported at the ratio of "half of the fish and half of the water". Not only the transportation cost can be greatly saved, but also the survival time can be extended to 1 ~ 4 weeks. In addition, electric shock to the cuttlefish will not only make the cuttlefish into a state of false death, but also spit out all the ink.
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Jinsha cream prawns
Preparation materials: sand shrimp half jin, salted egg yolk (4), a little embellished with coriander, butter preliminary preparation: after the shrimp is shaved, the shrimp is boiled in the pot, the pot is filtered, the water is dried with kitchen paper towels, and the salted egg yolk is steamed and crushed into sand. Cut coriander into chopped coriander. Production method: first heat the pan, turn the heat, add the butter, and so on, after the butter is boiled, stir-fry the salted egg yolk to make gold sand, to stir-fry the egg yolk and turn the sand must be over low heat, and the oil is not too much, so there is no way for him to stick to the main material.
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Raw materials: silver carp head, shredded ham, shredded shiitake mushrooms, shredded bamboo shoots, shredded red pepper, shredded green pepper, spring onions, ginger, garlic, cooking wine, soy sauce, vinegar, sugar, refined salt, monosodium glutamate, pepper, sesame oil, water starch, salad oil and so on. Production: fish head to remove Gill wash clean, with a knife from the jaw cut, but do not split, showing a "hinge" of a large piece. After rinsing clean, marinate with cooking wine and refined salt, steam for about 15 minutes on the plate, decanting the soup from the plate. Heat the wok, pour in the oil, and stir-fry several kinds of shreds.
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