Health-preserving, anti-aging and anti-tumor grass carp is rich in sun elements. Regular consumption has anti-aging and beauty effects, and also has certain preventive and therapeutic effects on tumors.
Prevention and treatment of cardiovascular diseases Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients.
Nourish the body. For people with weak body and poor appetite, grass and fish are tender but not greasy, which can stimulate appetite and nourish.
The nutritional value of grass carp is100g, which contains:
Buy and store fresh fish with full eyes and transparent cornea; The explanation that the eyeball is not prominent and the cornea is wrinkled is not new.
Store a drop or two of white wine in the nostrils of grass carp, then put the fish in a ventilated basket and cover it with a layer of wet cloth, so that the fish will not die in two or three days.
Eating should be taboo. ① Steamed grass carp with fried dough sticks, eggs and peppers is beneficial to eyes and eyesight, and is suitable for the elderly to warm up and keep fit.
② Eating grass carp with tofu can nourish the stomach, induce diuresis and reduce swelling.
Avoid eating those who suffer from furuncle, swelling and sores. Fish gall is poisonous and cannot be eaten.
Side dishes of pickled fish: grass carp 1, 200g of pickled fish,
Accessories: garlic seed, ginger, salt, scallion, yellow pickled pepper, dried pepper, red pickled pepper, pepper, egg white 1, pepper, starch, cooking wine and white vinegar.
Exercise:
1. Dice garlic seeds, slice ginger, cut onion, pickle pepper, cut dried pepper, and chop fish and sauerkraut. 2, grass carp cut off the head, along the lower sides of the spine, and then slice the fish belly. Fish bones and fish heads are cut into pieces, and fish meat is cut with an oblique knife. 3. Prepare fish fillets, add a little salt, sprinkle with pepper, pour in an egg white and cooking wine, grab 1 min until it becomes thick, then pour in a proper amount of water starch, grab well, and marinate1min. 4. Put oil in the pan, add ginger, some onions, garlic and pickled peppers and stir-fry until fragrant. Add fish and sauerkraut, stir-fry for a while, pour in half a pot of water and bring to a boil. Then pour in the fish head and bones, cover the pot, cook for 10 minutes, and take out. 5. Leave soup at the bottom of fish head, fish bones and fish sauerkraut, pour in cooking wine, sprinkle with pepper, add a little salt, pour in white vinegar, add fish fillets, cook until the color changes, put the soup in a bowl together, and then add the remaining onions. 6, another pot, put the oil in the pot, add the dried pepper and pepper to stir fry, and pour it on the fish to enjoy!