Fresh fish must be steamed, so that it can not only enjoy its natural delicacy, but also reduce the use of edible oil, which is more nutritious and healthy. Needless to say, the nutritional value of fish is even higher than that of shrimp, and it is rich in high-quality protein. What needs to be said here is that the final pepper oil should not be too much, and the fish should not be steamed for too long, which may lead to the aging of protein and affect the taste. Heat is the key to steaming fish. Like many steamed vegetables, you must boil the water in the pot first, and then put the fish in the pot.
Eating steamed bass is the best brain tonic.
DHA is familiar to everyone. This substance, known as "brain gold", is recognized as a brain-nourishing nutrient at present, and it is also an essential nutrient for teenagers to enhance their intelligence, memory and improvement. However, DHA only exists in fish and a few aquatic animals, and other foods such as grains, soybeans, potatoes, livestock and poultry meat, fruits, etc. hardly contain DHA.
Many people think that only marine fish contain DHA, but it is not.
Researchers from the Scientific Research Institute of the State Grain Administration analyzed and compared the contents of DHA and EPA (eicosapentaenoic acid, another essential fatty acid often accompanied by DHA) in muscle and visceral fat of Alaska fish oil, salmon, hairtail, yellow croaker, herring, pomfret and bass, mandarin fish, Wuchang fish and grass carp. The results showed that except grass carp,
In particular, the content of DHA in muscle fat of perch in freshwater fish ranks first among all tested samples. In order to avoid the loss of valuable DHA in fish, we should pay attention to reasonable cooking methods. DHA is not resistant to high temperature, so it is recommended to steam or stew fish rich in DHA, and frying is not recommended, because high frying temperature will greatly destroy valuable DHA.
Practice of steaming perch
Raw materials: perch; Green onions and ginger; Cooking wine, steamed fish sauce, salt
Exercise:
1. When finishing fish, you can cut the fish spine to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming. Marinate the fish with cooking wine and a little salt for a while and sprinkle with shredded ginger.
2. Shredded onion is also evenly spread on the fish (the belly, mouth and bottom of the fish should be added). After the boiler boils, put the fish in the pot. Steam for 6-7 minutes, turn off the fire, then "virtual steam" for 5-8 minutes by using the residual temperature in the pot, and then take out the pot immediately.
3. Mix the steamed fish soy sauce with appropriate amount of water and put it in a pot to boil. Pour the water out of the plate and pour the hot seasoning into the plate.
4. Sprinkle with shredded onion. Finally, pour hot oil on the fish and sprinkle with red chopped pepper for decoration.
Steamed Chinese Bass
Steamed bass in microwave oven
Ingredients: sea bass.
Exercise:
1. After the fish is cleaned, put salt inside and outside, fill your stomach with onion leaves and ginger slices, and blanch for half an hour.
2. Stretch the belly of the fish, spread the fish out, cut both sides into pieces, and cut off the middle back; Pour in two teaspoons of rice wine, a few drops of sesame oil and two drops of rice vinegar, add half a glass of water, and put it in a microwave dish. Heat the fire for 8 minutes.
3. When the time is up, steam the fish juice on the fish in the microwave oven, add tomato sauce, white sugar, minced garlic, soy sauce, raw flour, rice wine and salt, hook it into a sauce, and pour it evenly on the steamed fish.
4. Decorate with cooked corn, cooked green beans and shredded carrots.
Steamed bass in rice cooker version
Ingredients: bass 250g( 1 strip), shredded onion 10g, shredded ginger 10g, a little salt, steamed fish black soybean oil 50g, salad oil 10g.
Exercise:
1. After washing and draining the perch, wipe it evenly with a little salt.
2. For the rice cooker, inject a proper amount of water into the inner container of the rice cooker. Put the fish on a special steamer for electric cookers, and stuff 10g shredded onion, 10g shredded ginger and a little salt into the fish belly.
3. Cover the rice cooker and select the menu "Steamed Fish", which will end in about 15 minutes.
4. Mix 50g of steamed fish black soybean oil and salad oil 10g, and put it in the microwave oven 1 min. After the fish is steamed, take it out and put it on a plate and pour it evenly on the fish.
Steamed Chinese Bass
How to choose perch?
High quality perch
1, the best size is about 750 grams, too small without much meat, not enough growth period, too big with coarse meat.
2, the fish body is smooth and natural, no damage, and swimming is agile. The body is blue, and the scales are shiny and translucent.
3. If it is a sea bass, it may smell of seawater or seaweed.
4. If the fish dies, the gills are bright red, the epidermis and scales do not fall off, and they are elastic. Fish eyes are clear and transparent, with no red lines and no damage marks.
Inferior perch
1. If the cornea of one eye or both eyes is partially or completely white, it is a fish with damaged eyes.
2, the tail is red, indicating that the fish is damaged and will die soon after buying it back.
3. The fish is long and round, and the belly of the fish is too high, which means that the merchant feeds the fish too much before selling the fish and will soon die.
4. Frozen fish fillets are dull, soft and inelastic, dull and stale.
Note: Sea bass belongs to "coral fish" and likes to grow near coral bushes. Because there may be a toxic substance called "snow toxin" on coral, you must not eat the internal organs, fish heads and other parts of sea bass when eating it. Perch often has parasites, so it is best not to eat it raw.
Who can't eat perch?
When eating any food, there will be its own food and people who are suitable for it. For bass, it is no exception. Before eating perch, these basic knowledge of eating perch is necessary. If you don't know this, you can refer to the following precautions for eating bass.
The general population can eat it. Suitable for people with anemia, dizziness, edema during pregnancy and restless fetal movement. People with sore and swollen skin should not eat it. Perch should not be eaten with cattle and sheep oil, milk cool and Chinese medicine Schizonepeta.
Four taboos for eating fish
Eating fish on an empty stomach-leading to gout.
Many people like to eat only vegetables instead of meals, and eating fish on an empty stomach is more common, but it is likely to lead to gout attacks. Gout is tissue damage caused by the disorder of purine metabolism leading to the increase of serum uric acid. Most fish are rich in purine. If you eat a lot of fish containing purine on an empty stomach, but there is not enough carbohydrate to decompose, the acid-base balance of the human body will be unbalanced, which will easily induce gout or aggravate the feelings of gout patients.
It is not advisable to eat fish on an empty stomach.
Eat sashimi-get "liver fluke disease"
Many people like the freshness and delicacy of sashimi, but they don't know that eating raw sashimi is bad for the liver, and it is easy to infect liver fluke disease and even induce liver cancer. According to experts in nutrition and health, liver fluke disease is a parasitic disease with hepatobiliary lesions as the main factor. People who eat raw or semi-cooked freshwater fish, shrimp and freshwater snails containing live metacercaria of Clonorchis sinensis are very likely to be infected. At present, there are millions of patients with clonorchiasis in Guangdong Province, many of whom are infected by eating raw fish and shrimp.
Kill alive and eat now-residual toxins are harmful to the body.
Most people think that the fresher the fish, the better, so they like to eat it alive, thinking that only in this way can the fish be delicious and nutritious. But this is actually a ... whether it is artificially raised fish or wild fish, there are certain toxic substances in the body. If you eat it alive, it is often too late to completely remove the toxic substances in the fish, and the parasites and bacteria on the fish have not completely died. These residual toxins are likely to cause harm to the body. In addition, the fish protein eaten alive is not completely decomposed, the nutrients are insufficient, and the taste is not the best.
Eat fish gall-detoxification does not prevent poisoning
There is a folk saying that eating fish gall can clear away heat and detoxify, improve eyesight and relieve cough, so although fish gall is bitter, there are always people eager to try. Eating fish gall is extremely dangerous, which can easily lead to poisoning and even life-threatening. Experts pointed out that fish bile contains water-soluble toxic toxins such as "sodium carp alcohol sulfate", which is heat-resistant and will not be destroyed by alcohol. Therefore, poisoning may occur whether fish bile is cooked, swallowed raw or taken with wine. The degree of poisoning of patients is generally related to the bile content of fish bile, so if the bile of larger fish is swallowed, the possibility of poisoning is greater.