In fact, it is because fish is not only high in protein and low in fat, but also rich in unsaturated fatty acids. Eating too much won't make you fat. But also has a good edible effect on controlling blood lipid and protecting cardiovascular system, which is better than pork, beef, sheep, chickens and ducks, and tender fish is more conducive to digestion and absorption.
So what seasonal fish is suitable for eating more in winter and can bring us the effect of "tonic"? Let's take a look at the following five kinds of fish, which are the most worth eating in winter, especially hairtail, which is rich in nutrition and less fatty thorns, and is suitable for children to eat more.
The first kind: hairtail
Winter is the peak season for fishing. Hairtail at this time will accumulate fat in the fish in order to survive the winter smoothly, so hairtail at this time is not only delicious, but also very fat and rich in fish oil.
Moreover, hairtail is a famous fish with high protein and nutrition. According to statistics, hairtail contains as much as 17.7g of protein per 100g, which is comparable to beef, but its calcium content is more than 6 times higher than beef, and its edible value is higher.
In addition, the hairtail is tender, with high absorption rate and few small thorns, which is suitable for the elderly and children to eat more.
Recommended way to eat: pan-fried hairtail
Production steps: When the hairtail is slaughtered, the internal organs and fins are removed, the fish head is cut off, washed, drained and cut into uniform sections, then the onion and ginger are shredded, the pepper grains, thirteen spices, a small amount of white wine and salt are added to the hairtail, mixed evenly, and then marinated in the refrigerator overnight.
Take it out the next day, pick out the auxiliary materials, then put the hairtail section into flour and roll it up with flour.
Boil the oil in the pot, and put a little more oil than usual. After heating, put the selected auxiliary materials into the oil pan and fry them with low fire, then take them out and discard them.
Instead, add hairtail, slowly fry until both sides are golden, and fry until cooked.
The second kind: Spanish mackerel
Many people don't want to buy Spanish mackerel, a marine fish, because many people have been cheated by seafood stalls, because Spanish mackerel and Spanish mackerel are so similar in appearance that people who don't know it are easy to buy it wrong.
Back to the meat quality and nutrition of Spanish mackerel, I suggest that you can buy authentic Spanish mackerel and eat it often, because Spanish mackerel meat is thick and has few thorns, delicious taste and rich in trace elements, unsaturated fatty acids, DHA and so on. Jiaozi with Spanish mackerel balls or Spanish mackerel stuffing is very delicious.
Recommended eating method: Spanish mackerel in tomato sauce
Production steps: the selected Spanish mackerel is not too big, slaughtered and washed, the fish head is removed, and the water is absorbed.
Fry Spanish mackerel until golden brown on both sides, add white vinegar, soy sauce, cooking wine, tomato sauce, onion, ginger, garlic, a little sugar, star anise and salt, pour in enough boiling water, bring to a boil with high fire and simmer for 30 minutes.
Stew until it tastes good, open the pot to collect the juice, and collect the tomato sauce until it is sticky. You can eat it.
The third kind: perch
"Autumn wind blows bass fat". In winter, perch is the fattest and tender time. Eating more perch usually has a good nourishing effect on strengthening the spleen and stomach, strengthening the physique and nourishing the five internal organs. At the same time, bass meat is also rich in DNA, which can play a very good role in children's brain development. Moreover, the meat of perch is delicious and tender, which is most suitable for steaming and tasting the original flavor of perch.
Recommended eating method: Steamed bass.
Production steps: Slaughter and clean the perch, cut both sides of the fish, apply proper amount of cooking wine, white pepper, ginger slices and onion segments, and marinate for 15 minutes.
Marinate the vegetables, put a proper amount of minced onion and ginger on the surface, boil the water, steam in a steamer for 8~ 10 minutes, and turn off the fire for 3 minutes.
After taking out the pot, peel the onion and ginger, pour out the fish water, add fresh shredded onion and ginger, pour the steamed fish with soy sauce, and pour the hot-fried incense on the fish noodles, and serve.
The fourth kind: snakehead
Snakehead, nicknamed grouper, raw fish, etc. , is a kind of nutritious fish, which has a strong "tonic effect" and is rich in calcium, phosphorus, magnesium and other mineral elements, vitamins, amino acids, protein, fat and so on. It has a good edible effect on invigorating spleen and qi, malnutrition, weakness, lactation and blood supplement. Moreover, the history of eating snakehead in China is quite long, as early as in Shennong's Herbal Classic.
Recommended eating method: black fish tofu soup
Production steps: after the snakehead is slaughtered, first scald the snakehead skin with boiling water, boil the mucus on the skin and scrub it clean.
Separate fish head, fish bones and fish fillets, put fish bones and fish heads together, add a little cooking wine and white pepper, and marinate for a while.
Add salt, pepper, a little cooking wine, starch and egg white to the black fish fillets, and grab and size them evenly.
Heat oil in a hot pot, fry the fish head and bones until golden brown, pour enough boiling water and bring to a boil. Continue to cook on high fire for 10 minute, so that the soup will be milky white, and then add the tofu pieces and continue to cook for 5-8 minutes.
Add marinated fish fillets, season with salt and white pepper, cook for about 2 minutes, then sprinkle with chopped green onion and coriander to season.
The fifth type: yellow spicy diced
Diced yellow pepper has always been a favorite fish for deer. Also known as yellow croaker and yellow duck, they have high nutritional value. It is not only rich in protein, unsaturated fatty acids and trace elements, but also has certain medicinal value. The key yellow croaker has good nourishing effect, fresh and tender meat and less thorns. Whether stewed, steamed or stewed, it tastes particularly fresh.
Recommended eating method: steamed yellow croaker
Production steps: Slaughter and clean the chopped yellow pepper, put it in a plate, add appropriate amount of ginger and cooking wine, and simply grab it and marinate it.
After the yellow croaker is marinated, put it on a steaming plate and pour the mixed sauce of "soy sauce+oyster sauce" on the surface.
After the boiler boils, put diced yellow pepper into the pot, steam over high fire for 10~ 13 minutes, take out shredded ginger, add fresh shredded pepper, shredded ginger and chopped green onion, and pour into hot oil to serve. This dish is very fresh and tender.