Carp is a very common fish, and as people in modern society study fish more and more thoroughly, the cooking of fish is becoming more and more diverse.

Carp has a lot of nutrition, mainly as follows.

1、The protein of carp is not only high in content, but also of good quality, with a digestibility and absorption rate of 96%.

It supplies essential amino acids, minerals, vitamin A and vitamin D.P

2、Carp fat is mostly unsaturated fatty acids, can be good at reducing cholesterol, can prevent atherosclerosis, coronary heart disease.

Therefore, eat more fish can prevent some diseases.

3、Carp has high potassium content, which can prevent and control hypokalemia and increase muscle strength.

There is a lot of fish cooking, the most common or the fish cut into pieces, direct dipping to eat.

This way you can keep the fresh taste of fish can also meet people's desire for food.

Filleting fish is a job that requires skill, a little carelessness will cut the fish too thick or too thin.

1. The fish across the board, the back of the fish towards themselves. 2. The tail on the left, press the fish head side with a rag, the right hand knife mouth towards the left.

3. Down the knife in the keel up a millimeter position, feel the resistance with the knife mouth, with inch strength, one by one push off the ribs until the tail, cut, put the side.

4. Then turn the fish over on its side, with The same technique, left hand pressure, right hand knife to the left to push, pay attention to the angle of the knife.

And the general common fish eating sauce is wasabi paste.

Wasabi is found in the world today in the international market is extremely valuable seasoning food, expensive, market demand for a special edible health plant.

Wasabi is now extremely scarce in the international market because of its special growing conditions and the limited places suitable for growing and cultivating.

Wasabi has a good taste, rich in nutrients, and a variety of pharmacological effects as well as immunomodulatory effects and antibacterial, anticancer, antioxidant, etc.

Wasabi is rich in fat, which can promote the absorption of these fat-soluble vitamins, increase satiety, maintain body temperature and protect internal organs by providing essential fatty acids.

The preparation of wasabi paste is also very simple.

1、Extraction

Put wasabi into the automatic extractor, select allyl isothionate as extractant, allyl isothionate content 1%, and 1% is the mass percentage of allyl isothionate in wasabi, extract the active ingredients of wasabi.

2、Battering

The extracted wasabi is put in the high-speed crusher, and the temperature is below 10°, and the beating time is 4-5s.

3、Powdering

After beating, the raw materials are dried at 45° for 8h, and then crushed in a high-speed crusher under normal temperature and dry environment.

4、Mixing

Mix vegetable oil, salt, sugar, additives and wasabi powder in proportion, that is, to get the product; wasabi paste through extraction, beating sauce can be