Fish and what staple food with

Fish and what staple food with the nutritional value of fish is very high, the protein content of pork twice, and belongs to the high-quality protein, about 87-98% will be absorbed by the body. The flavor is delicious and quite popular. The following fish and what staples with.

Fish and what staple food with 1

Best with staple food rice.

What is the most nutritious food with fish?

Tofu is soft and smooth, rich in high-quality protein, cholesterol-free and rich in calcium.

Tofu is soft and smooth, rich in high quality protein, cholesterol-free, and rich in calcium. However, tofu also has a small nutritional shortcoming, in which the essential amino acid thiamine content is insufficient, so it can not be fully utilized by the human body. Therefore, we should look for some good ways to match with tofu to maximize its nutritional value. Fish and tofu can play an unexpected nutritional value of oh, and in cooking is also very easy, the taste is very good.

Partnering with fish and tofu not only brings out the best in both, but also acts as a synergy of nutrients.

1, from the nutritional point of view, fish is an animal food, has a high content of high-quality protein and very low fat content, tofu is one of the high protein content of all foods, and also belongs to the high-quality protein, the combination of the two can be considered to be the right match.

2, although the protein in the tofu also belongs to high-quality protein, but compared to the lack of methionine, and methionine in the fish is very rich, so you can improve the quality of the tofu protein, play a complementary role in protein.

3, soy products contain iron absorption rate is very low, but when paired with animal food fish, can greatly improve its utilization.

4, tofu contains more calcium, while the fish contains vitamin D, the two eat, with the help of vitamin D in the body of the fish, so that the human body on the calcium absorption rate increased many times. The plant cholesterol in soy products can also reduce the absorption of cholesterol contained in fish.

Fish Head Tofu Soup

Ingredients: fresh chub head, tofu, hydrated asparagus, rice wine, vinegar, ginger 2 slices, green onion,,, sugar, pepper, coriander, oil, broth or water

Practice:

1, wash the fish head, split in the middle, and then chopped into a couple of large pieces, dipped into a kitchen paper towel. remove the water.

2, cut the tofu into thick slices, bamboo shoots, ginger cleaned and sliced.

3, high heat frying pan, under the oil is hot, the fish head block into the pan frying for 3 minutes, the surface slightly browned after adding soup (or water), high heat boil.

4, after the water boils put vinegar, rice wine, boil into the tofu, scallions, ginger and bamboo shoots, cover the pot and simmer for 20 minutes.

5, when the soup burned to milky white, seasoned with salt and sugar, skimming white pepper and coriander segments can be.

Tofu Fish Stew

Ingredients: grass carp or carp, pancetta (a small piece), northern tofu.

Seasonings: ginger, garlic, pepper, dashi, dried chili peppers, cooking wine, dark soy sauce, soy sauce, rock sugar, salt

Method:

1, fish cleaned up, remove fishy threads, control the water and chopped into segments;

2, cut the tofu into cubes, blanch in hot water to remove the smell of soybeans, but also so that the tofu is not easy to crumble;

3, the preparation of onion, ginger, garlic, pepper and dried chili pepper. Dashery and dried chili; pork cleaned and cut into thin slices;

4, the pot into the oil, low heat, into the onion, ginger and garlic, pepper Dashery and dried chili, after the aroma of the turn to medium heat into the pork slices stir-fry;

5, after the meat browned and poured into the fish, the fish will be fried a little bit, but do not turn it hard;

6, add cooking wine, the amount of dark soy sauce, soy sauce, brown sugar and salt, and then pour into the hot water, did not pass the The fish;

7, the water boiled down into the tofu, turn to medium-low heat stew until the juice thick.

Fish Scented Tender Tofu

Ingredients: pork stuffing, tofu, garlic, ginger, green onion, pickled peppers

Seasoning: light soy sauce, dark soy sauce, fine salt, balsamic vinegar, sugar, chicken essence, soybean paste.

Directions:

1, hot oil in the pot, put the pork stuffing stir fry on low heat.

2, to the pork out of fat, put ginger, garlic, scallions, pickled pepper stir fry.

3, inject half a cup of water or broth.

4, add all the seasonings, and cubed tofu.

5, medium heat to boil, turn to low heat and cook until the soup is almost dry, add water starch.

6, to the soup thick sprinkled with chopped green onions can be.

Fish and what staple food with 2

How to eat fish is the most healthy?

Live fish eaten alive is not good

Nutritionists believe that, both in terms of nutritional value and taste, cooking live fish or fish that have just died, are not the best choice.

Fish, like other animals, after death, muscle tissue still continues to stiffen, autolysis, decay of biochemical reactions. In the stiff stage of the fish, muscle tissue in the protein has not been broken down into amino acids. At this point, the burnt fish tastes hard, not tender enough, while the nutrients are not easy to be absorbed by the human body.

The fish body stiffens after death, and then autolysis. At this stage, the protease enzyme in the fish body makes the protein gradually decompose into a variety of amino acids that are easily absorbed by the human body. At this time, the texture of the fish meat is soft, easy to digest and absorb after eating.

When to eat live fish is the best

The best time to eat live fish is 2-6 hours after slaughter, that is, the late stage of the fish stiffness, the autolytic stage of the early stage. At this time, the fish meat is both tender and flavorful, but also conducive to human digestion and absorption. Before this, it is best to just kill the fish in the refrigerator freezer storage.

Not only live fish live to eat unhealthy, shrimp and crab should not live to eat, when you eat raw fish, shrimp, crab, shellfish and other foods, parasitic cysts on the fish and shrimp will not move to parasitize your tissues and organs.

Some people think that fish and shrimp before eating as long as you add some wine, salt, soy sauce, vinegar and other ingredients, you can kill the parasitic cysts, not to mention that after eating after acidic gastric juices, digestion, raw food can not hurt. But scientists have proved after many experiments, the above methods can not completely kill the cysts, there are still nearly half of the cysts survive. Common parasitic diseases are liver fluke disease, that is, people eat freshwater fish and shrimp, infected with liver fluke cysts.

As long as people ingest the cystic larvae, it can develop into adult worms in the body, invading tissues and organs, resulting in lesions and various symptoms, serious life-threatening. In order to prevent raw food fish and shrimp damage to health, people must change the eating raw fish, live shrimp or half cooked aquatic animals diet. Fish and shrimp must be cooked through before eating.

Equally common unhealthy live foods are eggs and shabu-shabu, which should not be put aside in the pursuit of tongue-flavor.

How to eat healthy fish

Fish is rich in protein, and although it has less `fat', it contains a high proportion of unsaturated fatty acids, especially those essential to the human body. So, how to do such a good nutritional food is healthier? Some people will immediately say "boiled fish", "grilled fish"!

Indeed, boiled fish or grilled fish is a popular food, especially boiled fish has been popular for more than a decade! But unfortunately, you haven't read them yet.

"Boiled fish" seems to suggest that the fish has been "boiled", but that's not entirely true. It's made from very fresh fish that has been battered, cooked in boiling water, and then doused in a large amount (or sea) of hot oil!

The first half of the cooking method is perfectly fine, and very nutritious and healthy. But then the crucial step goes wrong. A boiled fish uses as little as two kilograms of oil and as much as four kilograms of oil, which is boiled with an excessive amount of chili peppers, mace, and other Chinese herbal spices. You can do the math: the cost of this oil is never cheaper than the fish, which is the reason why many restaurants do not pack boiled fish oil!

So, how to deal with so much boiled fish oil? A great option is to reuse, these leftover oil will be heated and processed, and then reused. There may not be any excessive bacterial viruses present in the repeatedly heat-treated oil, and it's not appropriate to transmit diseases, but there will be a lot of carcinogenic oxidized polymers in this oil, especially 3-4 benzo(a)pyrene overload. So, the otherwise very healthy and nutritious fish is spoiled!

Nutritional Value of Fish

Fish has the function of nourishing the liver and kidneys, replenishing qi and blood, clearing the stomach and removing heat.

Fish is rich in collagen, which can enhance the body's vitality and repair the body's cell tissues.

Fish has the functions of nourishing the blood, brightening the eyes, promoting menstruation, stabilizing the fetus, facilitating childbirth, stopping bleeding, and promoting lactation.

Fish is good for cardiovascular function, but also reduces blood viscosity and promotes blood circulation.

Fish contains protein, calcium, phosphorus, iron, vitamin B1, lecithin, which can enhance memory, thinking and analyzing ability, and delay the decline of brain power.

Fish has the function of warming the stomach and neutralizing the liver and dispelling wind.

Fish meat has low fat content, low caloric energy, and has the function of nourishing the blood, softening the tendons and bones, etc.

Fish meat has the function of warming the stomach and calming the liver.

Fish meat is tender and has the function of warming the middle, warming the stomach, moisturizing the skin, and so on, it is warming the middle and replenishing the vitality of the food.

Summary: fish nutrition, we also know more, but for us to eat fish daily, must be fresh live fish, eat now buy, so fresh and nutritious Oh.

Fish and what staple with 3

1, eat fish notes

Tips 1: scales easy to gather heavy metals

From the relevant laboratory analysis data show that the fish body heavy metal aggregation of the highest position in order for the scales, gills, guts, fish meat. Therefore, when dealing with fish, you should first scrape off the scales. For some "scale-free fish" such as scallop, eel, tuna, squid, sardines, etc., in fact, most of them also have scales, only that the scales have been degraded to a small, not easy to be found. The scales of these fish will also have heavy metal residues, the degree is perhaps not less than the scales of scaly fish, so you still need to scrape them off with a knife before consumption.

Suggestions: Grass carp and carp, etc., after scraping the scales, the fish can still see a layer of blackish film, you can first use boiling water, after the blade of the knife up to scrape it down. Such a treatment method, in addition to achieving the purpose of deodorization, but also help to completely remove the surface of the fish body pollutant residues. In addition, to be on the safe side, do not go to eat food made from fish scale pieces such as fish scale porridge.

Tip 2: Recognize the food chain of fish

The ability of different fish to accumulate heavy metals is different, which is determined by the food chain of fish. The heavy metal content of herbivorous fish is usually lower than that of carnivorous fish, and the heavy metal content of freshwater fish is lower than that of marine fish. Herbivorous fish such as grass carp, crucian carp, carp, silver carp, etc., the meat is relatively tender, relatively more fish spines, they do not have the teeth of predators to algae or water plants for food, so the body of the heavy metals are mainly from the water current and plants in the water contamination, the harm of human consumption is relatively small;

And the other type of ferocious "carnivorous In addition, sea fish often contain higher levels of heavy metals than freshwater fish.

Suggestion: Don't judge the safety of a fish simply by its size. Although from a single species, the small size of the fish in the waters of the short survival time, heavy metals naturally less, but also to consider the breeding environment, the same size, from the mountain lakes in the small fish is certainly much safer than the small fish in the sea near the industrial pollution zone, and five years of yellow chili ding is far smaller than a year-old grass carp, but its body is afraid of the heavy metal content than the grass carp more.

Tip 3: Avoid high temperatures and more oil

How to do fish is the most healthy? In fact, it is very simple, avoid high temperature and more oil. In the formal cooking, it is best to use a little oil to fry the fish on both sides a little bit, in addition to play the purpose of fishy, but also conducive to the absorption of fat-soluble vitamins in the body of the fish.

For example, steaming is the least nutritious way to make fish, and is most conducive to maintaining the low-fat health characteristics of fish; followed by stewing, which can maintain the stability of the beneficial fatty acids in fish; and then braising, but to shorten the time of frying appropriately.

Suggestions: Try to do less squirrel salmon, fried scallops, etc., because the fish contains Omega-3 long-chain unsaturated fatty acids, which are easily oxidized under the high temperature of frying, thus losing the protective effect on health. At the same time, frying fish with oil at high temperatures, but also generated on the cardiovascular system harmful to the "bad fat" that trans fatty acids, increase the risk of cardiovascular disease.

Tip 4: other notes

utensils should be raw and cooked separately: eating fish and shrimp that are not processed and cooked may be infected with parasitic diseases, cut raw fish with a knife, cutting boards directly cut cooked food, mixed vegetables or fruit, it is easy to be contaminated by bacteria.

Do not eat too much fish: fish protein content is very high, excessive consumption can easily lead to indigestion, internal fire accumulation.

Pay attention to the frequency of eating fish: experts recommend 3 to 4 times a week, or every other day to eat, so that even if there is heavy metal contamination, but also to give the liver a certain amount of time to detoxify, and will not be too large an intake to cause accumulation. In addition, from the point of view of nutritional balance, the full consumption of a variety of plants and animals, in order to help health.

2, do fish tips

1, fried fish anti-sticky pan.

You can put oil in the hot pot and then sprinkle some salt, or you can use ginger to wipe the pot once after the net pot. You can also make the pan a little hotter, higher oil temperature, and then put the fish, the fish will meet the high oil temperature skin will immediately harden, will not stick to the pan, and then switch to a small fire to fry the fish through.

2, burn the fish to prevent the meat from breaking.

Before doing the braised fish, fry the fish through the pan or fry through, the amount of oil should be large, the oil temperature should be high. Burning fish soup should not be too much, generally to the extent that the water did not exceed the fish. Do not turn the fish, burning process, with a spoon will be soup constantly pouring on the fish, so that even if the fish meat into the flavor, but also can maintain the original shape of the fish.

3, deodorized late put ginger.

When burning fish, some people like to put the ginger and fish together in the pot, that can remove fishy. In fact, it is not, too early to put ginger will make the fish body leaching protein impede the deodorization effect of ginger. You can first cook the fish in the pot for a while, to be protein coagulation and then put ginger; can also be in the burst pot when cooking a small amount of vinegar and wine, to play the role of deodorant to solve the role of greasy aroma. If you still think there is a fishy flavor, sprinkle a little garlic before leaving the pot, the effect is very good, especially cooking long frozen fish.

4, steamed fish with boiling water.

Steam fish when the first pot of water boiling, and then steamed fish, do not steam with cold water. Because the fish in the sudden encounter with high temperature, the external tissue coagulation, can lock the internal fresh juice. Before steaming, it is best to sprinkle some chicken oil or lard on the fish, which can make the fish more tender. You can also seal the plastic wrap to prevent the freshness of the fish from running off or drip the steamer water to dilute the flavor of the fish.

5. Frozen fish put milk to burn.

Cooking long time in the refrigerator fish, can be appropriate to put some fresh milk in the soup to increase the fish fresh flavor. After the fish from the refrigerator, it is best to freeze naturally, but also can be placed in a container with a little salt thawing, the purpose is to freeze the protein in the meat of the fish in the salt will slowly coagulate, to prevent the loss of liquid, and the loss of nutrients.