The protein content of fish is twice as much as that of pork, and it is a high-quality protein with a high rate of absorption by the human body, about 87-98% of which will be absorbed by the body. Fish is rich in thiamin, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proven to have a sugar-lowering, heart-protecting and cancer-preventing effect. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. So what exactly should you do? Here are some of the fish cooking methods I organized, I hope to help you!

Fish cooking methods are as follows:

1 steamed Wuchang fish

Recommended reasons: Wuchang fish practice a lot of things, the only steamed the most delicious!

Ingredients Wuchang fish 1, ginger moderate, green onion moderate

Practice:

1. The market to buy Wuchang fish, pull out the viscera, wash.

2. Both sides of the Yu scratch tic-tac-toe, fish on both sides of the code salt and cooking wine, taste.

3. Plate with green onion and ginger, put the fish on the green onion and ginger, on top of the code on the green onion and ginger, minced garlic.

4. Code 2 chili pepper shredded, on the steamer for 12 minutes.

5. Take out the steamed Wuchang fish.

6. Boil peanut oil and pour it on top of the Wuchang fish.

2 chopped pepper fish head

Recommended reasons: chopped pepper fish head is Hunan cuisine, *** spicy red chopped peppers, covered with *** tender fish head meat, bubbling with the hot fragrant aroma, cooked very well

Instruments fish head 700g, 1 section of green onion, 1 piece of ginger, 1 head of garlic, chopped peppers, 1 teaspoon salt, 1 teaspoon of black pepper, steamed fish, 1 teaspoon of black pepper, 1 teaspoon of black pepper, 1 teaspoon of black pepper. 1 teaspoon, 1 tablespoon of soy sauce, 1/2 teaspoon of chicken broth

How to do:

1. Fish head with salt scrub clean, rinse off the brine, sprinkle pepper 1 teaspoon, soy sauce marinade for ten minutes.

2. Chopped pepper with garlic minced, green onions and ginger shredded pad plate bottom.

3. Oil is hot, put the chopped pepper and garlic stir fry a little, seasoned chicken spare.

4. Fish head spread on the chopped pepper, water boiling, steaming 10 minutes.

5. Oil is hot, pour on the fish, sprinkle green onion decoration.

3 soy sauce steamed fish

Recommended reason: some pots and pals say that when the steamed fish put chopsticks underneath the Hou easy to cook, I used to do so, but later found that a plate has a side bad to put, and secondly, the fish is easy to deform when the draw out, so I recommend cutting some thick ginger, pad in the bottom, steamed and do not need to draw out, and can be deodorized.

Ingredients bream 450g, ginger 10g, scallion section 10g, salt 1/8 spoon, cooking wine 1/4 spoon, soy sauce 1 spoon

Practice:

1. bream belly to remove the viscera, scrape off the fish scales, in the back of the fish shallow cut a knife.

2. Coat the fish with salt, cooking wine and marinate for 15 minutes, stuff the fish belly with scallions, shredded ginger, and then coat the surface with a layer of soy sauce.

3. Boil water in the pot, put the fish plate, cover with a lid and steam over high heat for 10 minutes.

4. Steam the fish and drizzle 1 tsp of hot oil on the surface.

5. Finally, sprinkle green onion, red pepper and cilantro on the surface as decoration.

4 Wuchang Fish

Recommendation: Wuchang fish is famous for its tender meat, most of them are steamed to maximize the original flavor, and complemented by good-looking shape, it is used to treat the guests absolutely earn face!

Ingredients Wuchang fish 900g, small red bell pepper 2, salt 1 tsp, ginger, 30ml vinegar, 15ml cooking wine, chicken essence 1/2 tsp, white pepper, 10g ginger, 10g garlic, 20g green onion, 20ml steamed fish drum oil, 20ml sesame oil

Practice:

1. Wuchang fish, scaling and gilling.

2. Head and tail each cut a knife, the viscera from the side to pick out.

3. Middle section cut into slices with a knife.

4. Place the fish skin in a large bowl, add ginger, salt, chicken essence, white pepper, cooking wine, vinegar and mix well to marinate for 5-10 minutes.

5. Fish head up on a plate, fish slices in the plate arranged in a fan shape, make a peacock open screen shape, sprinkle with ginger and garlic.

6. Put it into a steamer that is already on steam, and steam it for about 8-10 minutes.

7. Cut small red bell peppers diagonally into rings, and chop small green onions.

8. Tail decorated with red pepper rings, sprinkled with chopped green onions, drizzled with steamed fish drum oil and sesame oil can be.

5 steamed sea bass

Recommended reasons: sea bass fish fish meat ***, fragrant, no fishy, meat for the garlic clove-shaped, the most suitable for steaming

Instruments sea bass 400g, steamed fish soy sauce, salt, cooking wine, green onions and ginger, chili peppers, vegetable oil, moderate

Practice:

Practice:

These are the best way to make the best use of the sea bass. p>1. Bass remove the gills to remove the viscera wash, in the fish body cut flower knife.

2. Drizzle with cooking wine and rub salt on the body.

3. The bottom of the plate into the green onion and ginger and red pepper, and then put the fish, fish body and fish belly also put into the shredded green onion and ginger.

4. Bass into the steamer pot on the pot to steam for 8 minutes.

5. Steamed fish removed to remove the plate of green onions and ginger. Spread shredded green onion and ginger and shredded red pepper on the fish.

6 Thai lemon steamed fish

Recommended reason: the lemon slices, cushion in the waxed fish under the sauce, drizzled with their own modulation of the heart of the water sauce into the steamer, after a rainy day, the waxed fish both lemon collected all the freshness, warmth and freshness of the aroma is just right.

Ingredients: 500g of preserved fish, oil, salt, 50g of lemon, 5g of white pepper, 5g of cooking wine, 5g of fish sauce, 5g of soy sauce, 5g of sugar, 5g of minced garlic, 5g of minced green onion, 10g of Thai sweet chili sauce

How to do it:

1. Clean preserved fish and wipe it with white pepper, cooking wine, and fish sauce and marinate it for 5 minutes. A few cuts on the fish can effectively reduce the steaming time and make the steamed fish more tender.

2. After washing the lemon, cut it into even thin slices,

3. Decorate the lemon slices to the side of the plate for steaming the fish, put the marinated walleye into the lemon, and arrange a few more lemon slices on the fish.

4. Mix salt, soy sauce, sugar, minced garlic, minced scallions, and Thai sweet chili sauce into a bowl of sauce for steamed fish.

5. Pour 1/2 of the prepared sauce over the lemon fish, send it to the steamer or steamer, and steam for 5 minutes. After steaming the fish, drizzle with the remaining 1/2 of the sauce and finish with a drizzle of hot oil.

6. Drizzle evenly with Lee Kum Kee Steamed Fish Soy Sauce. Drizzle the hot oil over the burned fish.

Nutritional Value of Fish:

Fish for the general population can be eaten. However, patients with bleeding disorders should not eat more fish, and patients with tuberculosis should avoid eating fish when taking medication. Gout, cirrhosis, body allergies, infertility and other patients avoid eating fish.

Pregnant women, women in labor, nursing mothers can eat. It is especially suitable for patients with weak constitution, nutritional deficiencies, indigestion, weak spleen and stomach, and fatigue.

Baby can also eat. The nutritional value of fish is very high, to the smaller baby new supplemental food, you can chop the fish into fish puree for the baby to eat, but also can be boiled into the rice or crumbled added to the rice paste.