What 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 has no broken thorns, it is most suitable for the elderly, children and the weak.
Stewed tofu with yellow croaker
Ingredients: 750g of croaker, 750g of bittern tofu, bean paste, onion, ginger, garlic, star anise and dried pepper.
Exercise:
1. Scales of yellow croaker, laparotomy, viscera removal, gills removal, washing and drying control, punching knives on both sides of the fish body, cutting tofu into large pieces, onions into sections and ginger slices for later use;
3, from the oil pan, when the oil is warm, add onion, ginger, garlic, star anise, dried red pepper and stir fry;
4. Add two spoonfuls of bean paste and stir-fry until fragrant. Add fish and water. Don't let the water pass through the fish and bring to a 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 a lot of nutrients are accumulated in the body. Its body is fat and strong, so meat tastes the best. The climate in summer is warm and humid, so drinking some carp soup is helpful to dispel dampness, stimulate appetite, induce diuresis and reduce swelling. From the nutritional point of view, carp is rich in high-quality protein, minerals and vitamins, which are easy to digest and absorb, and 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, onion 5g, soy sauce 25g, Tricholoma matsutake15g, cooking wine 25g, ginger 5g, monosodium glutamate1g and pepper/kloc-0.
Exercise:
1. Wash fresh carp, remove scales and gills, cut it with a knife at the abdominal node, remove internal organs, wash off blood foam, and cut both sides with 5 knives.
2. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicle, peel the scallion, wash it and cut it into filaments; Wash ginger, peel and slice.
3. Put peanut oil in the pot and heat it over high fire. When the order is slightly different, fry the whole carp until both sides are yellow, then cook the cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, boil over low heat, add scallion, monosodium glutamate, sesame oil and pepper, and serve.
Silver carp and catfish are fatter in summer than in other seasons, and catfish is suitable for people who are weak and malnourished. Catfish roe is inedible except for its bad taste. Catfish is a valuable nutrient, 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 is not possessed by other fish, and its unique function of strengthening bones and prolonging life is its unique highlight. Efficacy: Catfish is not only as nutritious as other fish, but also tender in meat, containing more protein and fat, which has a good dietotherapy effect on people who are weak and malnourished. Catfish is a good product for lactation, which has the functions of nourishing yin and blood, invigorating qi, appetizing and diuresis, and is an essential 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 soybean oil, chicken oil.
Exercise:
1, the catfish is scalded in water, and immediately taken out and washed in cold water.
2. Cut the fish into flower knives, add a spoonful of cooking wine, salt, pepper and onion ginger, and marinate for 10 minute.
3. After the steamer is boiled, add the fish and steam for ten minutes. Pour the steamed fish with soy sauce, and add a spoonful of chicken oil to the steamed fish.
Mackerel Mackerel is a kind of food with high protein, low fat and easy to be absorbed by human body. Mackerel also contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA can dilate blood vessels and prevent blood coagulation. DHA plays an extremely important role in the growth and development of brain cells, especially in brain nerve conduction and synapses.
Stewed mackerel with cabbage
Ingredients: Chinese cabbage, vermicelli, pork belly seasoning salt, monosodium glutamate, vinegar, sugar, star anise, pepper, onion, ginger, garlic and peanut oil.
Exercise:
1, clean the fish, change the knife and cut into pieces.
2, onion, ginger and garlic, stir-fry pork belly, stir-fry fish pieces, add broth, simmer for 10 minutes, and season.
3. Add Chinese cabbage and vermicelli to stew.
Spanish mackerel is tender, delicious and nutritious, rich in protein, vitamin A and various minerals, especially calcium. Spanish mackerel has the dietotherapy functions of refreshing and anti-aging. Eating Spanish mackerel often has a certain auxiliary dietotherapy effect on anemia, premature senility, 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: Spanish mackerel 1 strip, 5 dried peppers, a little pepper, onion, ginger, garlic, coriander soy sauce, cooking wine, sugar, mature vinegar and salt.
Exercise:
1. Wash the fish, cut it into sections with a width of 1-2cm, add dried pepper, prickly ash, onion, ginger and garlic, stir-fry until fragrant, and spray the pan with cooking wine.
2. Pour Spanish mackerel into the pot and add soy sauce and water. After the water is boiled, add salt and sugar and stew the fish on low heat.
When the fish soup is dry, pour a bottle of mature 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 delay aging, dilute pigmentation and beauty beauty.
Garlic salmon
Ingredients: salmon, cooking wine, salt, black pepper, olive oil, garlic, boiled carrots and kale.
Exercise:
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 stir fry.
3, with some boiled carrots and kale, not bad.
The edible value of Duobao fish is high. It not only has few bone spurs, but also has the effects of moistening skin and caring skin, tonifying kidney and strengthening brain, and helping yang to refresh. Europeans like to make Duobao fish into "fish steak", while in China, especially in Guangdong and Hongkong, steamed fresh food is the main food.
Steamed turbot
Ingredients: Duobao Fish, Onion, Ginger, Shredded Red Pepper, Lee Kum Kee Steamed Fish and Douchi.
Exercise:
1, steamed turbot: first, clean the fish and put it on a plate, then put shredded ginger and onion on the fish, sprinkle some pepper and a little salt, pour in cooking oil, put it in a pre-steaming steamer and steam it 10 minutes before taking it out.
2. Wash all the steamed onion and ginger, pour the juice into a small bowl, and add the steamed fish and soy sauce of Lee Kum Kee for later use.
3. Then put shredded red pepper, chopped green onion and shredded ginger on the steamed fish.
4. Stir-fry hot oil, pour it on chopped green onion and shredded ginger, and then pour the ingredients prepared 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 a lot of fat under the scales, which looks like shad. It is a rare fish in Taihu Lake, and it is the top grade of fish. Whether it is eaten fresh or pickled, it is very delicious. Suzhou people pay attention to both methods and seasons when eating fish. In cooking methods, there are steaming, burning, frying, smoking and so on. There is a saying in the season that "soft-shelled turtles brew in March and white fish brew in May and June". So now is the best time to taste the white fish in Taihu Lake.
White fish broth
Ingredients: 300g white fish, 6-7 bowls of water, proper amount of fish bones, a little salt, shredded onion 1/2, 2 garlic, 2 tablespoons minced coriander, 2 tablespoons minced lemon peel 1/2 tablespoons, thyme 1 tablespoon, laurel leaf 1 slice, etc.
Exercise:
1. Cut off the skin and bones of the fish, blanch in boiling water, simmer for 15 minutes, filter off the fish residue to get fish soup, and season with a little salt for later use.
2. Cut the fish into pieces and marinate for 3-4 hours.
3. After the soup is boiled, add the marinated fish to continue cooking, cook it again, remove the foam floating on the surface, and then put it in a bowl.
Perch Perch is the 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 nourishing effect on people with liver and kidney deficiency. DHA content in muscle fat of freshwater fish perch ranks first among all tested samples. DHA is not resistant to high temperature, so it is recommended to steam or stew fish rich in DHA.
Steamed bass with chopped pepper
Ingredients: 1 perch, chopped pepper, salt, ginger, vegetable oil, soy sauce and onion.
Exercise:
1. Cut the perch clean, cut it open and put it in a plate. Make a few cuts on the fish and put a little salt and vegetable oil on it.
2. Sprinkle 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 a proper amount of vegetable oil in the pot again, and then pour hot oil on the fish.
4. Finally, pour in the right amount of soy sauce to eat.
The dragon head fish, also known as the teeth of fish and shrimp with bean curd, is milky white, tender in meat and high in protein and calcium. Leading fish can be bought in the market many times a year. The dragon head fish in July of the lunar calendar is abundant, low in price and fresh.
Braised dragon head fish
Ingredients: dragon head fish, garlic cloves, ginger slices, salt, soy sauce, balsamic vinegar and sugar.
Exercise:
1, a dragon head fish, washed under the tap.
2. Heat the oil pan, drain the oil, add ginger slices and garlic slices and stir fry, add a bowl of water and add some salt.
3. Add the dragon head fish after the water is boiled, and then add a spoonful of soy sauce, a little sugar and a little balsamic vinegar.
4. Cover the pot and cook for 4 or 5 minutes.
Four rules of eating fish: only when sea fish and river fish cross each other can the nutrition be balanced. According to the survey, both river fish and sea fish have high nutritional value. But 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.
Common river fish are crucian carp, grass carp and eel. If it's for children, it's best to make eel, because eel contains more iron than other fish and has no fishbone, so it's delicious and convenient to cook. Marine fish, especially deep-sea fish, such as salmon, salmon and so on, are the best. 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 reactions, but the content of such fatty acids is very small in poultry and livestock.
There is also a little common sense, that is, 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 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 body will be out of balance. The more fish you eat, the better. Because fish is not a perfect food, for example, the mineral iron content of most fish is not as good as beef and mutton. Therefore, several kinds of meat should be eaten together, and 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 time 100 ~ 150g, and high-fat fish at least once. Then the child can be halved accordingly.
Steamed fish is the healthiest. Mothers often measure how much their children eat. So when cooking fish, they often stir fry. Children like fish cakes, fish balls and the like. But in order to let children absorb more nutrients, it is better to steam, because the cooking temperature is low, 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 human body.
Do not fry or fry, but also avoid the situation that children are too fat.
Fish brain and fish eye can make children eat more. Fish brain is rich in DHA, commonly known as "brain gold", and phospholipids that are helpful for brain development. There is also a saying called "eat your eyes to make up your eyes", which also makes sense. DHA can also promote the development of children's eyes and retina. Therefore, it is suggested that when cooking fish, the fish eyes should not be burnt and kept intact, especially the deep-sea fish eyes are more conducive to repairing the eyes.