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The best steamed fish varieties

To recommend 4 kinds of fish ingredients, with the method of steaming to cook will be more delicious Oh!

Carp

Has the function of benefiting qi and strengthening the spleen, inducing diuresis and eliminating swelling, clearing heat and detoxification, and promoting lactation. Ascites patients with fresh crucian carp and red beans **** boiled in soup serving has a therapeutic effect. With fresh crucian carp and pig's trotters simmering, even soup consumption, can cure maternal breast milk. However, crucian carp fine thorns more, eat when to pay attention to oh!

Carp

Carp and winter melon, white onion soup serving, treatment of nephritis edema. Large carp to stay scales to remove the intestines and mixed simmering cooked sub-service, the treatment of jaundice. With live carp, pig's hooves in soup for maternal breast milk. Carp and Sichuan shellfish end of a little boiled soup to take, the cough asthma.

Perch

Perch is rich in a variety of nutritional values, is the highest amount of DHA in freshwater fish, so the steamed perch is the most brain. Choose about a catty of sea bass, steamed just the right time to fire, the fish just cooked, tender and smooth, the freshness of the fish is completely presented.

Silver pomfret

Pomfret, sweet, flat, light, rich in protein and a variety of other nutrients, with the benefit of qi and blood, soft muscles and bones. Effective in the treatment of indigestion, spleen deficiency and diarrhea, anemia, muscle and bone pain. The light steamed silver pomfret is very suitable for this season!

Yellow pomfret

Contains rich protein, as well as a variety of trace elements needed by the human body. Regular consumption has great health benefits. Steamed yellow croaker is delicious and flavorful with tender meat.

To teach you a simple method of killing fish, it is easy to handle and clean oh!

Patting Halo

Use the back of a knife or rolling pin to pat the head of the fish a few times, will be patted Halo easy to operate, put on the chopping board

Scaling

Use the back of the knife diagonally to the head of the fish began to scrape the fish scales, note that is diagonal to the head of the fish, or else the knife is easy to force the depth of the fish, resulting in the damage of the fish meat; for the relatively large scales, we can directly use the hand to pick out the scales, more quickly.

Digging viscera

The bottom of the fish tail fins at the beginning of the knife to the mouth of the fish to cut the depth of about 5 millimeters of the mouth, according to the size of the fish to determine the depth of the paddle to the contact to the viscera can be; from the tail with the hand to start pulling out the inside of the viscera, so that it is easy to the whole of the viscera out of the mouth, and then rinsed clean.

Digging gills

Digging out the gills on both sides of the fish

Deleting the fishy line

Wash the fish inside and out; in the front and back, the fish head and tail, each with a knife; front and back, respectively, to draw out the fishy line; will be positive and negative, the head of the fish remaining fishy line pulled out on it.