Can pregnant women eat mandarin fish?
Pregnant women can eat mandarin fish. The mandarin fish, namely "Aohua fish", has tender meat, less thorns and more meat, and is delicious. During pregnancy, expectant mothers should consume enough heat energy, protein, lipids, inorganic salts and vitamins to ensure the development needs of themselves and their babies, so they should choose high-quality protein such as beans and bean products, animal viscera, lean meat, dairy products, fish and eggs in their diet. Mandarin fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. For expectant mothers with poor gastrointestinal digestive function and constipation during pregnancy, eating mandarin fish can not only replenish deficiency, but also avoid worrying about digestive difficulties. Moreover, mandarin fish is low in calories and rich in antioxidants, so expectant mothers can not only ensure the intake of nutrients, but also do not have to worry about eating too much and causing obesity.
Pregnant women should pay attention to eating mandarin fish: clean it, and grasp the cooking time to ensure the freshness of the meat; Expectant mothers should not drink tea before and after eating fish; Chew slowly when eating, and be careful of fishbone spurs.
The practice of pregnant women eating mandarin fish
Sweet and Sour Mandarin Fish is sweet, flat and non-toxic, and belongs to spleen and stomach meridians; Has nourishing effects of invigorating qi and blood and benefiting spleen and stomach. Ingredients: one mandarin fish, a little green beans, a little diced pineapple, tomato sauce 1 00g, white vinegar, crystal sugar, salt, white wine, 200g dry starch, a little wet starch, 800g vegetable oil. Method:1,one mandarin fish as the main material; 2. Ingredients and seasonings; 3. Treat the mandarin fish quietly and cut off the fish head; 4, obliquely cut the fish head, and leave the ventral fin on the fish head, which is conducive to setting the plate; 5. Slice the meat from the fishbone to the fishtail to the tail, without breaking it, so that it is on the other side; 6. Lower the fishbone near the fishtail, and two pieces of meat are connected at the fishtail; 7. With a sharp knife, first cut the fish fillet along the straight knife to the fish skin, and don't cut the fish skin; 8, then cross the fish, oblique blade flower knife, to the fish skin; 9. Put the cut fish into a large bowl with proper amount of liquor and salt, wash it and take it out; 10, then put it into a dish filled with dry starch, pat the starch evenly, then lift the fish and shake off the excess starch; 1 1, first put the fish head in an oil pan and fry it (the fish mouth is up, the ventral fin is down and separated, pry the fish mouth open with chopsticks, and pour hot oil on the fish head with a spoon), take it out and put it on a plate when it turns yellow, stab the squirrel outward with a portable fish tail, pour hot oil on the squirrel with a spoon, and put it in the oil pan with the fish tail up after setting. 12, put the fried fish on the plate; 13, while frying fish, add a little hot oil for frying fish with a frying spoon, add tomato sauce and stir-fry until it becomes discolored, add a proper amount of boiling water, add a proper amount of sugar, salt, wet starch and white vinegar in turn, and boil. When the juice concentration is appropriate, add a spoonful of hot oil for frying fish, turn off the fire when the juice bubbles up, and pour the juice evenly on the fish; 14. Finally, sprinkle pineapple granules and blanched green beans on the fish for decoration. Tips: 1, you should use two frying spoons, one for frying fish and one for mixing juice, which should be done at the same time, so as to ensure that the fish is tender on the outside, and you can hear the "squeaking of squirrels" when pouring the juice. Of course, this is a little difficult for beginners. Dry-roasted mandarin fish is rich and firm in meat, delicious in taste, rich in protein, and less in meat spines. It can tonify the five internal organs, benefit the spleen and stomach, inflate the stomach and treat asthenia. Ingredients: mandarin fish 400g Accessories: a little scallion, a little Jiang Mo, a spoonful of red pepper sauce, 2 drops of soy sauce 1-2, 2 spoons of fermented wine, 2 spoons of cooking wine, a little red oil, and a little starch. Practice: 1, prepare the needed materials, prepare the onion Jiang Mo, wash mandarin fish, and carry the cutting edge, which makes it easier to taste. 2. After the oil is heated, put the washed mandarin fish. When the surface of the fish turns golden yellow, lift it. The fish should be fried thoroughly for later use, about 2 minutes; 3. Leave a little oil, stir-fry the onion in Jiang Mo until fragrant, then add a spoonful of red pepper sauce and two spoonfuls of wine; A little cooking wine and one or two drops of soy sauce are made into marinade; 4, add fried mandarin fish, put a little water, smoldering and savoring. About half a minute to a minute; 5, first put the mandarin fish, the juice continues to thicken, then add a little red oil to make the juice more ruddy and thick, sprinkle some onion powder and pour it on the mandarin fish, and the delicious sweet, sour and spicy dry-cooked mandarin fish is finished! Tips:
When the mandarin fish is fried, it should be fried thoroughly and thoroughly, and the surface is golden yellow. Add more onion and Jiang Mo, stir-fry for a long time, and make sure the fragrance is forced out before putting mandarin fish.