1 braised fish with what fish

braised fish species more, sea fish to big, small yellowtail is good, river fish to cinnamon fish, carp is good. In these fish, large and small yellowtail are less prickly garlic clove meat, guppy, carp and other meat thick and tender, braised out of the fish, thick and delicious.

2 braised fish

Main ingredients: carp a (one catty, gills, scales, dissect the belly, clean up).

Accessories: cooked chicken about half a taels (thinly sliced), half a taels of fresh mushrooms (sliced), bamboo shoots half a taels (sliced into thin slices and cooked in boiling water for about five minutes).

Seasonings: ? taels green onion, cut into pieces; one small piece of old ginger, sliced; two cloves of garlic, sliced; two tbsp soy sauce; one tbsp cornstarch, blended with water to make a gravy; one tbsp cooking wine; one tbsp sesame oil; salt and monosodium glutamate to taste.

Cooking Method

1, the finishing of the fish after the cramps in the body of the fish on both sides of the same distance from each of the five or six cuts, rubbed with salt and cooking wine to taste for more than half an hour.

2, the pot of oil to seventy percent of the heat, under the fish frying was light yellow fish out to be used.

3, the pan left about one or two remaining oil, burned to 40% heat, change the fire under the ginger, garlic, scallions fried flavor.

4, and then pour into the chicken, bamboo shoots, mushroom slices to medium heat fried half a minute.

5, add about a catty of soup or water, under the fish, soy sauce, salt and burn about three minutes, turn over and burn for another three minutes.

6, the fish fish up on a plate to be used.

7, the pot of soup thickening, dripping into the fish plate is complete.

Preparation tips

1, the pot of hot oil, fire temperature less stirring.

2, to fishy fixed color, such as cooking rice vinegar, soy sauce, white wine, green onions, ginger and garlic.

3, determine the taste, such as salt, sugar, chicken essence.

4, to guard the edge of the pot, from time to time to shake the fish to prevent sticking to the pot.

3 Which fish on the market has fewer thorns

Generally tilapia, silverfish and other flat fish have fewer thorns. But grass carp have a lot of spines. The spiny fish has only one main spine, no small spines, very convenient to eat. Freshwater fish with a flat body have more spines, like crucian carp, and those with a more garden-like body have fewer spines, like grass carp and black carp. Tilapia, silverfish, snowfish, mackerel, catfish, yellowtail, halibut, horse mackerel and so on. There are almost no small thorns in the flesh of these fish.

4 Eat fish notes 1, polluted fish do not eat

Eat fish, pay attention to if it is polluted fish also do not eat, which may contain toxic substances, eat such fish is easy to cause physical poisoning, especially pregnant women, lactating women, pregnant women should not eat.

2, now kill the fish need to be static

In addition, freshwater fish kill the best soak 1 hour, or put the refrigerator static 2-3 hours. Because just after the slaughter of the fish quality is not the best, need to go through a "acid" process, placed for a period of time, the taste is more delicious.

3, deep-sea fish is good but high purine

It should be noted that the general deep-sea fish containing purine than river fish much higher, this thing will be metabolized into uric acid in the body. Too much uric acid will increase the risk of hyperuricemia, which in turn increases the risk of gout. It is therefore best to alternate between the two types of fish. Freshwater fish such as carp and eel also have omega-3 fatty acids and can sometimes be added to recipes instead of sea fish. It is recommended to eat fish 2-3 times a week, about 100 grams each time.

4, the following people should not eat

1. Fish, shrimp and shellfish all contain purines, gout patients, patients with high uric acid is best to eat less, especially during the acute onset of the disease, have to do a good job of avoiding food.

2. Fish fat containing eicosapentaenoic acid (EPA) will inhibit platelet aggregation, thrombocytopenia, hemophilia, vitamin K deficiency and other bleeding disorders patients, is not conducive to recovery.

3. People with liver dysfunction, the liver generates fewer clotting factors, and often have a tendency to bleed, but also try to eat less fish.

4. Fish and shrimp and other histidine-rich foods in the body can be converted to histamine, under normal circumstances, the human body will secrete substances that inhibit histamine activity - monoamine oxidase, but when taking antimicrobial drugs such as dysentery, eugenol and other antihypertensive drugs, it will inhibit monoamine oxidase, resulting in the accumulation of histamine, easy to induce dizziness, headache, Panic, hives and other uncomfortable symptoms.

5. Fish is rich in protein and should not be eaten by people who are allergic to proteins, so as not to induce allergies.