Fish with pickled vegetables feed on carp and are cooked with pickles and other ingredients, which has a hot and sour taste. Fish is rich in high-quality protein, which can provide people with rich nutrients such as protein and minerals. Lactic acid in sauerkraut can promote iron in human body. The absorption of elements can also increase appetite.
People have different opinions about the historical origin of pickled fish. So far, it has not been verified, and it has been passed down to this day. The production methods are different, but the taste is basically the same. The main raw material of pickled fish is rich in high-quality protein. The digestibility of human body can reach 96%, which can provide essential amino acids, minerals, vitamin A and vitamin D. The fish fat is mainly unsaturated fatty acids, which is very good. Lowering cholesterol can prevent arteriosclerosis and coronary heart disease, so eating more fish can be healthy and lasting.
Carp is rich in high quality protein. The digestibility of human body can reach 96%, which can provide essential amino acids, minerals, vitamin A and vitamin D. Carp fat is mainly unsaturated fatty acids, which can reduce and prevent cholesterol. Arteriosclerosis, coronary heart disease, so eating more fish can lead to a long and healthy life. Carp is sweet and flat. It has the effects of nourishing stomach, removing edema, removing milk, clearing away heat and toxic materials, relieving cough and lowering qi. It is beneficial to various types of edema, edema, abdominal distension, oliguria, jaundice, and mammary obstruction.
Lactic acid in sauerkraut can stimulate people's appetite, refresh themselves, calm down, eliminate fatigue, increase appetite, help digestion and promote iron absorption. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose.