Champion: Kissed Fish
Calories: 43 calories/100g
Introduction: Rich in protein and minerals such as calcium and phosphorus! However, gout patients should avoid eating Goplin's kiss fish!
Best cooking: Kissing the giant salamander is salty. Remember to put less salt when cooking! Kissing fish porridge, dry-fried kissing fish or soup are all delicious.
Recommended recipe: kiss fish porridge
Ingredients: 1 bowl of hot rice (or 1/2 cups of uncooked rice), 5 cups of water, 50g of parent fish, 2 tablespoons of carrot powder, 1/2 cups of shredded Chinese cabbage, 1 tablespoon of celery powder, 1/2 tablespoons of coriander powder.
Ingredients: salt 1 teaspoon, white pepper 1/2 teaspoons, sesame oil 1/2 teaspoons.
Exercise:
1. Cook the cooked rice and water in a pot for about 20 minutes to make porridge, then add the parent fish, chopped carrots and shredded Chinese cabbage and cook for 5 minutes on low heat. If you like rotten things, you can cook them with boiled rice from the beginning.
2. Add celery, coriander, Jiang Mo and seasoning and mix well.
3. The way to cook porridge must be to use a big fire and then turn to a small fire, and stir with a spoon to prevent touching the bottom of the pot.
Note: Because some parent fish contain salt, it is best to try the salt before considering the appropriate amount.
Runner-up: carp
Calories: 9 1 calories/100g
Introduction: It can make the bloated figure slim. Since ancient times, it has been considered as the most diuretic fish. Especially cooking with red beans can make MM's edema slim!
Best cooking: Besides making soup, braising in soy sauce and sweet and sour cooking make carp more delicious!
Recommended recipe: Braised carp.
Raw materials: carp 1 strip (about 750g), water-borne fungus 5g, water-borne winter bamboo shoots 1 0g, vegetable oil diced10g, onion ginger10g, egg10g and gouache 30g.
Ingredients: monosodium glutamate 4g, cooking wine 15g, sugar 10g, oil 100g, soy sauce 30g, salt water 10g, peanut oil 1500g (about 75g), and head soup 350g.
Exercise:
When 65438+ oil is 60% hot, fry the fish into persimmon yellow first.
2. Rooting, washing and kneading into large pieces; Winter bamboo shoots are cut into willow leaves and onions are cut into sections; Peel the ginger and pat it loose with a knife.
3. Set the fire, enlarge the oil, add the soup, ingredients, seasonings and fish, burn thoroughly, the water thickens slightly, and you can eat it when the juice is thick.
Third place: grass carp
Calories: 93 calories/100g
Introduction: Unsaturated fatty acids contribute to blood circulation and are good food for cardiovascular patients. Moreover, the selenium in its body has a great effect on anti-aging and beauty.
Best cooking: Grass carp is relatively large, usually cut into small pieces for sale, and soup, steaming and stewing are the best.
Recommended recipe: steamed grass carp
Ingredients: grass carp 1 (about 600g), coriander 20g, a little onion ginger.
Ingredients: oil, soy sauce, sesame oil, salt, pepper powder, monosodium glutamate, cooking wine.
Exercise:
1. Cut the flower knives on both sides of the fish, wash them with clear water, put them in a container and marinate them with a little salt, cooking wine and pepper powder. In addition, onions should be placed in the abdominal cavity, head and cut flowers of the fish, so that the fishy smell can be removed when steaming.
2. Slice ginger and shred parsley.
After the fish is steamed in the drawer, take it out and put it on the plate. Sprinkle minced onion and ginger on the fish, drizzle with soy sauce and serve.
4. Add cooking oil and sesame oil to heat, pour on the fish and sprinkle with coriander.
Fourth place: yellow croaker
Calories: 100 calories/100 grams
Description: Rich in protein and minerals, with little fat in all parts of the body.
Best cooking: frying and boiling soup are delicious.
Recommended recipe: fried yellow croaker
Ingredients: 500g of Pseudosciaena crocea, 25g of pork (lean meat), 3g of onion, 3g of ginger and 2g of garlic (white skin).
Ingredients: 25g peanut oil, 5g sweet noodle sauce, 3g soy sauce, 2g cooking wine, 0g 65438+ sesame oil, 2g vinegar and 2g salt.
Exercise:
1. Wash and drain, and draw four straight knives on both sides of the fish. Pork is cut into 0.3㎝ thick slices, and onion and ginger are cut into 3cm segments.
2. Add 500 grams of oil, fry the fish until stiff, and Huang will take it out.
3. Leave about 25 grams of oil at the bottom, stir-fry the meat slices until half-cooked, add cooking wine and sweet noodle sauce, add soy sauce, onion, soup stock and salt and stir well. Finally, put the fish in the pot and simmer thoroughly (about 10 minute), take out the pot and add garlic and sesame oil.
Fifth place: perch
Calories: 108 calories/100g
Introduction: It is a high-quality good product for strengthening the body, enriching blood and strengthening the spleen, benefiting qi and strengthening the body! Patients who have had a knife and people who are weak drink it to make up for themselves.
Best cooking: a plate of steamed lemon bass with hot and sour sauce will definitely make your mouth water. In addition, making soup or stir-frying is also a delicious food not to be missed.
Recommended recipe: steamed lemon perch
Ingredients: perch 200g, lemon 30g, onion, coriander10g, ginger and garlic 5g.
Ingredients: Chili sauce, fish sauce10g each, and white wine 5g.
Exercise:
1. Wash it, cut it twice on your body and put it on a plate.
2. Squeeze the lemon juice and scrape some lemon dander with a knife.
3. Wash ginger, peel garlic, wash and chop.
4. Wash the vegetables and cut them into pieces.
5. Chop onion, ginger and garlic, put them on the fish, add Chili sauce, wine, fish sauce and lemon juice, and steam for 8 minutes.
6. Sprinkle lemon dander and coriander powder on the steamed lemon fish.