1, how long is it appropriate to stew fish

The time needed to make fish stew should be a little more, so that it can be more flavorful. But not too long to stew, otherwise it will make the fish old, lack of tender taste, usually about 20 minutes of stewed fish can be.

2, stewed fish need some seasoning

Stewed fish when choosing the right seasoning is very important, you can add some appropriate like green onions, salad oil, pepper water and other seasonings to increase the flavor.

3, what is the nutritional value of stewed fish

Because the fish is composed of a single muscle group of thin muscle fibers, so the fish can maintain more water, meat in the protein content is very high, and the fat content is very low, so it is particularly suitable for some older people and children to eat. Children eat more fish is able to promote brain development. Chinese medicine believes that: fish taste sweet and warm, has a tonic, stomach, strong bones, liver and kidney, etc., can be used for spleen deficiency, less food, indigestion.

Stewed fish with what the best fish

People in various places have the habit of stewed fish to eat, stewed fish choose what the fish vary from person to person, after all, everyone's tastes are different, the need to supplement the nutrient elements are not the same, so they will choose a different fish, but at present the most popular are the following three kinds of:

1, crucian carp

Cassian carp is mainly plant-fed! It is an omnivorous fish that prefers to live in groups and choose its food. Tender meat, not only high protein content, but also good quality, human digestion and absorption rate of up to 96%, and can supply the body with essential amino acids, minerals, vitamin A and vitamin D; crucian carp has a very high medicinal value, the nature of its flat taste sweet, into the stomach, kidney, with and in the complementary deficiency, in addition to the winnowing, warming the stomach into the food, tonic in the efficacy of the anger, the fat is more than unsaturated fatty acids, can be very good to reduce cholesterol, you can combat Arteriosclerosis, coronary heart disease. Carp is widely distributed, high economic value, the use of crucian carp to do fish stew, not only, the soup is thick white, tender meat, and easy to take, suitable for family production.

2, carp

The flavor is excellent, everywhere in the production. One of the delicacies on the Chinese table. Cooking, can cure cough, jaundice, thirst, diuresis. It is also used to eliminate edema of the lower limbs and fetal restlessness. As perch, it has the effect of warming and tonic, removing coldness, chest congestion and abdominal distension, and epigastric accumulation and discomfort. Ground into powder, it can sweat, cure cough and asthma, promote lactation and reduce swelling. It is also used to treat severe diarrhea in children and adults by mixing it with rice drink. Simmering in children's stool can cure regurgitation and bad wind into the abdomen.

3, grass carp

Grass carp grow fast, large individuals, the largest individual up to 35 kilograms. The meat is fat and tender, flavorful. Each 100 grams of edible part of protein 15.5-26.6 grams, 1.4-8.9 grams of fat, calories 83-187 kcal, calcium 18-160 mg, phosphorus 30-312 mg, iron 0.7-9.3 mg, thiamine 0.03 mg, riboflavin 0.17 mg, niacin 2.2 mg. Grass carp is rich in unsaturated fatty acids, beneficial to blood circulation, is a good food for cardiovascular patients, and is rich in selenium, regular consumption of anti-aging, skin effect, but also has a certain effect on the prevention and treatment of tumors.

Stewed fish have several common practices

1, wolfberry stewed fish

Instructions: 30 grams of wolfberries, live crucian carp 3 tails, 6 grams of cilantro, green onions, vinegar, cooking wine, pepper, ginger, salt, monosodium glutamate (MSG), sesame oil, lard, broth, milk soup, each in appropriate quantities.

Features: carp is soft, wolfberry sweet, cilantro green, flavorful and tasty.

Operation:

1.1, the live crucian carp to remove scales, gills and viscera, wash, slightly scalded with boiling water. In the crucian carp body, every 2 centimeters diagonal knife cut into a cross flower knife.

1.2, cilantro cut into segments, green onion cut into thin julienne.

1.3, in the iron pot put lard, set on high heat, put pepper, green onion, ginger, then into the broth, milk soup, monosodium glutamate, salt, at the same time will have cut the knife of crucian carp in the boiling water pot of boiling water for about 4 minutes, take out and put into the field.

1.4, the berries will be washed with warm water, under the fish pot, after boiling, moved to a small fire on the stew for 20 minutes, add shredded green onions, cilantro, vinegar, dripping into the sesame oil is ready.

2, stewed fish

Ingredients: pork 5 money, fresh fish 1 tail, yucca slices 3 money, mushrooms, green vegetables, 3 money, 50 grams of oil, chicken essence, broth, salt, pepper, pepper, parsley, onion, ginger, oil, each appropriate amount.

Features:Sweet and savory, thick white soup, tender meat.

2.1, the fish scrape clean, in the back of the fish cut on the diagonal knife; meat, yucca slices, mushrooms, bok choy slices, cilantro chopped, scallions cut into segments, ginger slices.

2.2, the first fish into the water blanch a little, to wake up the miscellaneous flavors fish out, and then into the hot oil in a fried fish out.

2.3, spoon in the bottom oil is hot, add green onions, ginger, peppers, mushrooms and wine, and then add broth, put the fish, after boiling to remove the foam, slow stew through the flavor, adjust the taste, pick up the green onions, ginger and peppers, poured into the bowl of soup, drizzled with oil, sprinkled with cilantro can be.

2.4, cooking wine can be replaced with white wine according to their taste to remove the fishy flavor and better.

3, beer stewed fish

Ingredients: beer, fish, green onions, ginger and garlic, bean paste.

Features: savory flavor, meat is delicious.

3.1, pour oil in the pan hot soy sauce, pepper, onion, ginger and garlic cloves stir fry, stir fry the flavor of the fish fry;

3.2, pour a bottle of beer on high heat and then change to a low fire slowly simmer;

3.3, to be almost the time, and then put a little sugar and minced garlic, high heat juicing;

3.4, turn off the fire out of the pot on a plate can be!