There are many people who like to eat fish, but how to cook a good fish, while taking into account the nutrition and taste, are very particular about.
1. Steam fish with boiling water. When steaming the fish, first boil the water in the pot, then place the fish in the pot and steam it. Avoid steaming with cold water. This is because when the fish meets the high temperature, the external tissue solidifies and can lock the internal fresh juice. If possible, put some chicken or lard on the fish before steaming to make the fish more smooth and tender.
2. Frozen fish put milk. When the fish are left in the refrigerator for a long time, they can put some fresh milk in the soup to increase the taste of the fish. However, it must be noted that thawing fish must be cooked properly without losing its nutrients. Under normal circumstances, after the fish is removed from the refrigerator, they are thawed in a container with a little salt. The purpose is to freeze the protein in the frozen fish and slowly solidify it, preventing it from overflowing from the cells and losing its nutrition.
White garlic,also called normal white garlic or purple white garlic,is the most common garlic variety of Shandong,China. The skin of normal white garlic is basically white but White garlic also has a few purple stripes on it.
Normal white garlic, new crop
1. Commodity name: Normal White Garlic (Regular white garlic or Single Clove Garlic)
2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness.
3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.
4. Packing:
1) Loose packing(inner string bag):
a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag
2) Prepacking:
a) 1kg*10bags/carton b) 500g*20bags/carton c) 250g*40bags/carton
d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag f) 250g*40bags/mesh bag
g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside h) packed according to clients' requirements.
5. Supply period: all the year round
a) Fresh Garlic: early June to end August
b) Cold storaged garlic: early September to the next middle May
6. Conveyance:
a) Cartons: 24-27.5MT/40' HR (If palletized: 24Mt/40' HR)
b) Bags: 26-30Mt/40' HR
7. Transporting and storing temperature: -3°C--+2°C
8. Shelf life: stored for up to 12 months in proper conditions
Normal White Garlic,Fresh Normal White Garlic,White Garlic,Single Clove Garlic
JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com