What kind of fish to eat in summer is good for yellow croaker. Among the fish suitable for eating in summer, yellow croaker is rich in nutrition. The content of protein and inorganic salts such as calcium, phosphorus, iron and iodine in fresh fish is high, and the fish tissue is soft and easy to digest and absorb. Because the meat of yellow croaker is garlic-petal-shaped, and there are no broken thorns, it is most suitable for the elderly, children and the infirm.
Stewed tofu with yellow croaker
Ingredients: 750g croaker, 750g bittern tofu, bean paste, onion, ginger and garlic, star anise and dried red pepper.
Practice:
1, scaling of yellow croaker, laparotomy, evisceration and gill removal, washing and drying control, punching knives on both sides of the fish body, cutting tofu into large pieces, and cutting onion into sections and ginger slices for later use;
3, from the oil pan, when the oil is warm, add onion, ginger, garlic, star anise and dried red pepper to saute;
4. Add two spoonfuls of bean paste to stir-fry the fragrance, add fish and water, and the water will not pass through the fish, and the fire will boil;
6. Add cooking wine, sugar and vinegar, and continue to stew over medium heat until the soup is over half;
7. Add tofu, add appropriate amount of salt, continue to stew with medium heat until the soup is basically dry, add monosodium glutamate, and sprinkle with chopped green onion.
Carp carp is in the spawning period in summer, and it has accumulated a lot of nutrients in its body. Its body is fat and strong, so the meat tastes the most delicious. The climate in summer is warm and humid, so drinking some carp soup properly will help to dispel dampness, stimulate appetite, promote diuresis and reduce swelling. From the nutritional point of view, carp is rich in high-quality protein, minerals and vitamins, which are easily digested and absorbed, and are suitable for all kinds of people, including children, pregnant women and the elderly.
Braised carp
Ingredients: fresh carp 1 750g, peanut oil 1 00g, wet starch 25g, scallion 5g, soy sauce 25g, pine mushroom 1 5g, cooking wine 25g, ginger 5g, monosodium glutamate 1 g and pepper/kloc.
Practice:
1, wash fresh carp, scale and gill, cut it with a knife at the abdominal section, gut it, wash the blood foam, and slash both sides with 5 knives.
2. After the pine mushrooms are soaked in water, wash the sediment, remove the pedicle, peel the green onions, wash them, and cut them into filaments; Wash, peel and slice ginger.
3. Put peanut oil in the pot, and heat it with high fire. When the order is slightly different, fry the whole carp into yellow on both sides, then cook the cooking wine, then add Chili noodles, shredded pine mushrooms, refined salt, soy sauce and ginger slices in turn, boil it over low fire, then add scallion, monosodium glutamate and thicken, add sesame oil and pepper, and serve.
Silver carp catfish in summer is fatter than other seasons, and catfish is suitable for people who are weak and malnourished. Catfish roe is not edible except for its bad taste. Catfish is a valuable nutritional product, which has been recorded in history books for a long time and can be compared with shark's fin and wild turtle. Its dietotherapy and medicinal value are not available to other fish, and its unique functions of strengthening bones and prolonging life are its unique highlights. Efficacy: Catfish is not only rich in nutrition like other fish, but also tender in meat, and contains more protein and fat, so it has a good dietotherapy effect on people who are weak and malnourished. Catfish is a good product for lactation, and it has the functions of nourishing yin and blood, invigorating qi, appetizing and diuresis, and is a necessary food for women's postpartum dietotherapy and nourishing.
Steamed silver carp
Ingredients: a catfish tail, onion ginger, cooking wine, salt, a little pepper, steamed fish black bean oil, chicken oil.
Practice:
1, the catfish is scalded in the water and immediately taken out and put in cold water to wash the mucous membrane on the fish.
2. Cut the fish into a flower knife, add a spoonful of cooking wine, salt, pepper, onion and ginger, and marinate for 10 minutes.
3. After the steamer is boiled, add the fish and steam for ten minutes. Pour the steamed fish with soy sauce, add a spoonful of chicken oil to another pot and pour it on the steamed fish.
Mackerel mackerel is a kind of food with high protein, low fat and easy to be absorbed by human body. The mackerel also contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and EPA has the functions of dilating blood vessels and preventing blood coagulation. DHA plays an extremely important role in the growth and development of brain cells, especially brain nerve conduction and synapses.
Stewed mackerel with Chinese cabbage
Ingredients: Chinese cabbage, vermicelli, pork belly seasoning salt, monosodium glutamate, vinegar, sugar, star anise, pepper, onion, ginger, garlic and peanut oil.
Practice:
1, clean the fish, change the knife and cut into pieces.
2, onion, ginger and garlic, saute pork belly, fry the fish pieces, add broth, simmer 10 minutes, seasoning.
3. Add Chinese cabbage and vermicelli and stew.
Spanish mackerel has delicate meat, delicious taste and rich nutrition, and is rich in protein, vitamin A and various minerals, especially calcium. Spanish mackerel has dietotherapy functions such as refreshing and anti-aging. Eating Spanish mackerel often has certain auxiliary dietotherapy effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. In addition, Chinese medicine believes that Spanish mackerel has the effects of nourishing lung qi, relieving cough and asthma, and has a certain therapeutic effect on weak body and chronic cough and asthma.
Stewed Spanish mackerel
Preparation materials: 1 Spanish mackerel, 5 dried peppers, a little pepper, onion, ginger, garlic and coriander soy sauce, cooking wine, sugar, aged vinegar and salt.
Practice:
1, wash the fish, cut into sections 1-2cm wide, add dried pepper, peppercorns, onion, ginger and garlic, saute until fragrant, and add wine to spray the pan.
2. Pour the Spanish mackerel into the pot, add soy sauce and water. After the water boils, add salt, sugar and stew the fish on low heat.
3. After the fish soup is dried, pour a bottle of old vinegar and shake the wok.
4, cover the lid, collect the taste, after the plate, sprinkle a little parsley to help improve the taste.
Salmon Salmon is rich in unsaturated fatty acids, which can effectively reduce the contents of blood lipids and cholesterol, prevent cardiovascular diseases, enhance brain function, prevent Alzheimer's disease and prevent vision loss. It also contains a substance called astaxanthin, which is a very powerful antioxidant, and can play a role in delaying aging, lightening pigmentation and beauty beauty.
Garlic-flavored salmon
Ingredients: salmon, cooking wine, salt, black pepper, olive oil, garlic, boiled carrots, kale.
Practice:
1 Marinate the salmon with cooking wine, salt and black pepper for a while.
2, hot pot, olive oil preheating, add salmon and a few cloves of garlic, just fry.
3, with some boiled carrots and kale, it is not bad.
The edible value of Duobao Fish is very high. It not only has few bone spurs, but also has smooth and sweet taste, and has the effects of moistening skin, caring skin, tonifying kidney and strengthening brain, and helping yang to refresh. Europeans like to make Duobao fish into "fish chops", while in China, especially in Guangdong and Hong Kong, steamed fresh food is the main food.
Steamed turbot
Ingredients: Duobao Fish, Onion, Ginger, Shredded Red Pepper, Lee Kum Kee Steamed Fish and Douchi.
Practice:
1, steamed turbot: firstly, clean the fish and put it on a plate, then put the shredded ginger with scallion on the fish, sprinkle some pepper and a little salt, drizzle with cooking oil, steam it in a pre-steamed steamer 10 minutes and take it out.
2. Clean up all the steamed onion and ginger, pour the juice into a small bowl, and add the steamed fish and soy sauce of Lee Kum Chicken for later use.
3. Then put shredded red pepper, chopped green onion and shredded ginger on the steamed fish again.
4. Heat oil in a wok, pour it on chopped green onion and shredded ginger, and then pour the blended material in step (2) to enjoy.
White Fish Taihu White Fish is one of the well-known "Three Whites in Taihu Lake". Its meat is tender and tender, and there is much fat under the scales, which looks like shad. It is a rare fish in Taihu Lake and is the top grade of fish. It is very delicious when eaten fresh or pickled. People in Suzhou pay attention to both methods and seasons when eating fish. In cooking methods, there are steaming, burning, frying, smoking, etc. In season, there is a saying that "soft-shelled turtle brews in March and white fish brews in May and June". So now is the best time to taste the white fish in Taihu Lake.
White fish broth
Ingredients: 300g of white fish, 6-7 bowls of water, proper amount of fish bones, a little salt, shredded onion 1/2, 2 garlic, 2 tablespoons of minced parsley, 2 tablespoons of minced lemon peel 1/2, thyme 1 tablespoon, and bay leaf/kloc-0.
Practice:
1, fish skin and bones are cut off, boiled in boiling water, simmered on low heat for 15 minutes, fish residue is filtered out to obtain fish stock, and a little salt is added for seasoning.
2. Cut the fish into pieces and marinate with marinade for 3-4 hours.
3. After the broth is boiled, add the marinated fish to continue cooking, boil it again, remove the foam floating on the surface, and then put it into the bowl.
Perch perch is strongest in summer, so summer is the best time to eat perch. Perch has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney deficiency. The content of DHA in muscle fat of perch in freshwater fish ranks first among all tested samples. DHA is not resistant to high heat, so steaming or stewing is recommended for fish rich in DHA.
Steamed bass with chopped pepper
Ingredients: perch 1 strip, chopped pepper, salt, ginger, vegetable oil, soy sauce and onion.
Practice:
1 After the bass is cleaned, cut it open and put it on a plate. Cut several knives on the fish and apply a little salt and vegetable oil.
2. Spread a proper amount of chopped pepper on the fish, sprinkle some shredded ginger and steam in boiling water for 8- 10 minutes.
3. Sprinkle chopped green onion after taking out the pot, heat the appropriate amount of vegetable oil in the pot again, and then pour the hot oil on the fish.
4, finally pour the right amount of soy sauce to serve.
The dragon head fish, also called bean curd fish and shrimp babble, is milky white, tender in meat and high in protein and calcium. The dragon head fish can be bought in the market many times a year. The dragon head fish in July of the lunar calendar is large in quantity, low in price and fresh.
Braised dragon head fish
Ingredients: dragon head fish, garlic cloves, ginger slices, salt, soy sauce, balsamic vinegar and sugar.
Practice:
1, a dragon head fish, washed under the faucet.
2. Heat the oil pan, drain the oil, stir-fry the ginger slices and garlic slices, add a bowl of water, and add some salt.
3. After the water is boiled, add the dragon head fish, then add a spoonful of soy sauce, a little sugar and a little balsamic vinegar.
4. Cover the lid and cook for 4 or 5 minutes.
The four rules of eating fish: the nutrition is balanced only when sea fish and river fish cross each other. According to the survey, both river fish and sea fish have high nutritional value. However, eating only one kind of fish for a long time will lead to nutritional deficiency, so if conditions permit, it is best to eat river fish and sea fish cross.
Commonly eaten river fish include crucian carp, grass carp, eel, etc. If it is cooked for children, it is best to cook eel, because it contains more iron than other fish and has no fishbone, so it is delicious and convenient to cook. Marine fish, especially deep-sea fish, is the best, such as salmon, salmon and so on. Deep-sea fish are rich in unsaturated fatty acids, especially omega-3 fatty acids, which have a very good effect on maintaining cardiovascular health and reducing inflammatory reaction, but this fatty acid content is very small in poultry and livestock.
There is also a little common sense that we often think that frozen marine fish are not fresh and should not be given to children. There is a misunderstanding here, because offshore fishing must freeze the fish, and the quickly frozen fish can actually retain the nutrition in the fish. So frozen marine fish is also a good choice.
You can't just eat fish, or your health will be out of balance. The more fish you eat, the better. Because fish is not a perfect food, for example, the content of mineral iron in most fish is not as good as that in beef and mutton. Therefore, several kinds of meat should be eaten together, and a little more fish is better.
Experts have made a quantitative interpretation of the healthy diet of adults, among which it is especially recommended to eat fish at least twice a week, each time100 ~150g, and at least once for high-fat fish. Then the children can be halved accordingly.
Steamed fish is the healthiest. Mothers often take how much their children eat as a measure. Therefore, in cooking fish, they often fry and fry. Children like fish cakes, fish meatballs and the like. However, in order for children to absorb more nutrients, steaming is better, because the cooking temperature is lower, which can well ensure that protein and fat in fish are not destroyed. Stewed soup is also very good, especially "stewed tofu with fish head". After a long period of stewing, the rich collagen in fish head can be fully dissolved, and calcium is more easily absorbed by the human body.
Do not fry or fry, but also avoid the situation that children are too obese.
Fish brain and fish eye can make children eat more. Fish brain is rich in DHA, commonly known as "brain gold", as well as phospholipids, which is helpful for brain development. There is also a saying that "eat eyes to make up eyes", which also has some truth. DHA can also promote the development of children's eyes and retina. Therefore, it is suggested that when cooking fish, don't burn the fish eye and keep it intact, especially the deep-sea fish eye is more beneficial to repairing the eye.