How to make canned Spanish mackerel

Canned Spanish mackerel food is a canned food made from Spanish mackerel. Compared with Spanish mackerel, canned Spanish mackerel is not only more delicious, but also has a longer shelf life. Of course, when making canned Spanish mackerel, especially when making homemade canned Spanish mackerel, you need to master many methods and techniques so that the canned Spanish mackerel will taste good. Next, I will introduce to you in detail the production method of canned Spanish mackerel!

1. How to make canned Spanish mackerel

1. Cut the fresh Spanish mackerel into sections, then marinate with salt, cooking wine, onion and ginger for more than half an hour. (Don’t use too much salt, but not too little either. Too little will make the flavor insufficient. If you have time, you can marinate it for a longer time.)

2. Fry the fresh Spanish mackerel in oil. It is ready to be served when it smells fragrant. (You don’t need too much oil, because you are not deep-frying, just frying both sides, make sure to fry thoroughly and fragrant)

3. After taking out the fried fish, put onion, ginger, garlic, star anise, a spoonful of sugar, salt (salt has been added when the fish was marinated, so add the salt that suits your taste), cooking wine, dark soy sauce, and a little bit of vinegar into the oil used to fry the fish. After you smell the aroma, add two medium-sized tomatoes.

4. When the tomatoes are soft and tasty, add the fried fish and start stewing. Use high heat at the beginning, and be sure to stir the tomatoes from time to time. When the water in the tomatoes is almost gone, turn to low heat. When there is basically no water left, add a larger tomato. Continue simmering over low heat until it turns golden brown and then you can serve.

Note: No water is added when stewing this fish. It is stewed entirely with the water from the tomatoes. (If you feel that the tomatoes are not moist enough, add more tomatoes)

2. Nutritional composition of Spanish mackerel

Spanish mackerel is rich in nutrients, containing abundant protein, a small amount of fat, carbohydrates, and a variety of elements such as potassium and phosphorus. Every 100 grams of Spanish mackerel also contains 75 mg of cholesterol, sodium, magnesium, calcium, niacin, zinc, iron, vitamin E, copper, vitamin B2, manganese, vitamin B1, selenium, vitamin A, iodine, rich dietary fiber, vitamin B6, vitamin B12, vitamin C, folic acid, and carotene. In addition, the water content in Spanish mackerel meat is extremely high, making it a good ingredient for nourishing the body.

3. Who should not eat Spanish mackerel?

1. Patients with cardiovascular diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis, and liver diseases should eat with caution

Pomfret is a food that can cause gout, and food that can cause gout is organisms that are high in protein. These nutritious, high-protein organisms are often the cause of gout. Eating pomfret may aggravate the condition and may also cause a recurrence of the disease.

2. People with weak spleen and stomach should eat less

Spanish mackerel is one of the foods with cool nature. If patients with weak spleen and stomach eat it, it will increase the burden on their gastrointestinal tract. Therefore, patients with weak spleen and stomach should try to reduce its consumption to avoid the onset of the disease.