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健康寿命を和食で達成
Achieve a healthy lifespan by eating Japanese cuisine
Moshi Moshi Japan De Aru
Sardines are one of the major protein sources in most cultures with areas adjacent to the ocean. In Japan, it is edible for sashimi, salt-grilled, fried, tempura, vinegared, boiled etc. [4]. Frying fish and young fish are used as a material for crepe shabko (dried shit), shuttlefish (shampoo) and boiling. Even in Europe and America it is edible with salt-grilled, pickled, oiled, canned (anchovies) etc. Since it is easy to be damaged after landing, it is often distributed as processed goods such as dried fish, canned foods and clogs.
In terms of nutrition, it contains abundant unsaturated fatty acids such as DHA and EPA. CoQ 10 is also included. On the other hand, patients with hyperuricemia (gout) and those who tend to have hyperuricemia (gout) may be told to refrain from taking intake because they contain a large amount of purines.
One tail fish preserved tech
Because sardines are easy to be damaged, choose fresh ones and save it well
Basically from material selection. The eyes are clear, the skin has gloss, and the things with the whole firmness are fresh! Do not try to drip food trays.
When refrigerating one-tailed fish like sardines, immediately remove the internal organs, wash them with water and wipe off water. Wrap dry kitchen paper, wrap it in "Saran wrap" and save at around 0 ℃. But, anyway fish life is fresh! Let's use it as early as possible
If you can not use it immediately, let's freeze it! Take the bruised head and internal organs and wash it with water, wipe the drain well and wrap it exactly with "Saran wrap".
(Note: The image uses horse mackerel.)
Put it in "Zip rock freezer bag", remove air as much as possible, close the zipper tightly, frozen storage
When using, thaw in the refrigerator. Salt-grilled or boiled fish, please fly ♪
Keep it properly and keep it delicious
