What fish is suitable for autumn?
1 cuttlefish
Cuttlefish is delicious and nutritious. Every100g of meat contains protein13g, and the fat is only 0.7g.. It also contains carbohydrates, vitamins A and B, calcium, phosphorus, iron and other essential substances. It is a nutritious food with high protein and low fat. Eating cuttlefish in autumn is especially nourishing for women. From the perspective of traditional Chinese medicine, cuttlefish has the effects of nourishing blood, invigorating stomach and regulating qi, and can nourish yin and promote fluid production, so it is very suitable for autumn and winter consumption.
In northern families, cuttlefish and leeks are cooked together, which tastes good. In fact, stewed tofu with cuttlefish is also a good choice.
2, loach
There is a folk proverb called "autumn wind rises, loach is fat, and loach competes for ginseng in early winter". Autumn is a season suitable for tonic, and eating loach at this time can play a role in benefiting qi and strengthening yang. Loach is the most plump in autumn after being nurtured in spring. Chinese medicine believes that loach has the functions of invigorating qi, eliminating dampness and eliminating evil. Can be used as auxiliary food for treating dry scabies and other diseases.
Because loach has a lot of silt in its stomach, it doesn't slip in autumn, so many people will complain that it is difficult to process. In fact, as long as you master some tips, it will be easy. Keep the fresh loach in clear water for a few days, drop a few drops of rapeseed oil to make it spit out the sediment, then scald it in boiling water, and the mucus on it will fall off by itself, and it will naturally be cooked and relaxed.
Step 3: Rod
10 is the fat period of perch, and the perch produced at this time is full of meat and rich in nutrition, which has the dual effects of moistening dryness and nourishing stomach, and is the first choice for nourishing in autumn. Perch is sweet and flat, which can nourish liver and kidney, strengthen spleen and stomach, resolve phlegm and relieve cough. It has a very good nourishing effect on people with indigestion. It began to fertilize after autumn, and in late autumn and early winter, it accumulated the most abundant nutrients in the body.
Bass meat is garlic cloves, so it's best to steam it. The steaming method is as follows: fresh perch is washed and rubbed evenly with salt; Put a few slices of onion and ginger under the plate, put the fish on it, and put two slices of ginger in the fish's stomach and body; Steam for eight minutes; After taking out the pot, pour some steamed fish soy sauce, sprinkle some shredded onion, heat the pot and pour oil on it.
4. Grass carp
Grass carp is a very common fish, which is easy to see on everyone's table. Although grass carp is common, it has the effects of warming stomach, calming liver and expelling wind, and is a health food that warms the middle warmer and tonifies deficiency. In the autumn diet, you might as well buy more grass carp to eat, which is a cheap and beneficial food.
Grass carp should be fresh, and the heat should not be too strong when cooking, so as not to cook the fish; Grass carp and tofu are eaten together, which has the effects of tonifying the middle energizer and stomach, promoting diuresis and reducing swelling; It has special effects on the growth of myocardium and children's bones, and can be used as dishes for patients with coronary heart disease, high learning fat, children's dysplasia, edema, tuberculosis, postpartum hypogalactia, etc. Steamed grass carp with fried dough sticks, eggs and peppers is beneficial to the eyes and eyesight, and is suitable for the elderly to keep warm and keep fit.
5. hairtail
Hairtail meat is tender and delicious, and it is a popular food with good quality and low price. Traditional Chinese medicine believes that it has the effects of invigorating spleen and regulating stomach, tonifying deficiency and blood, moistening skin and caring skin, and is suitable for diseases such as weakness of spleen and stomach, dyspepsia, dry skin and yellow hair. Hairtail is rich in protein, calcium and magnesium, as well as iron, zinc, copper, manganese, cobalt, selenium and vitamin A2.
The practice of bringing fish, whether it is braised, sweet and sour, dry fried or stewed, tastes just as delicious.
6、
There is a folk saying: spring bream, autumn carp and summer plum. Entering autumn, as one of the four freshwater rivers, it is the most beautiful at this time. Traditional Chinese medicine believes that it is flat in nature and sweet in taste, and has the effects of invigorating stomach, nourishing, diuresis and detumescence, and lactation. Modern nutrition shows that protein in carp is not only high in content, but also good in quality, with a human consumption rate of 96%, and contains essential elements such as amino acids, minerals, vitamin A and vitamin D, etc.
Most fish can be braised in brown sauce, which is suitable for both fishy and light fish. The former conceals the fishy smell by braising in soy sauce, while the latter cooks according to consumers' tastes. In addition, fish with poor freshness can also choose braised. But the carp after braising in soy sauce tastes better.
7, snakehead
Autumn is a good time to eat snakehead, because the weather in autumn is relatively dry, and snakehead contains a lot of gel substances, which is good for the skin. Snakehead is rich in high-quality protein, which is convenient to eat, can supplement nutrition and enhance resistance. Black fish also has the effects of removing blood stasis, promoting regeneration and nourishing blood. It is a nourishing product for people who are recovering from illness and weak, with high calorific value. It is a good food to drive away cold and keep warm.
Snakehead mainly feeds on fish and shrimp, which is fierce in nature, but delicious. When cooking with snakehead, we should first pay attention to the selection of ingredients, that is, the fish should not be too big, generally about 400 grams. This kind of fish is about 1 year, which can ensure the freshness of the fish.
8. Silver carp
Silver carp is sweet and slightly warm. Entering the spleen and stomach meridian has the effects of strengthening the spleen and benefiting qi, warming the stomach, blackening hair and caring skin, and eliminating dampness. Especially suitable for autumn. Yes, it is effective for anorexia, emaciation and fatigue, diarrhea and other symptoms. Silver carp is one of the best ingredients for tonic because of its high quality and low price.
Silver carp is suitable for roasting, stewing, steaming, oil immersion and other cooking methods, especially steaming and oil immersion can best reflect the light and delicious characteristics of silver carp. When washing silver carp, the liver should be removed because it contains toxic substances; When removing fishy smell, you can peel, gut and wash the fish, and then pour some yellow wine into the basin, which can not only remove fishy smell, but also make the fish taste more delicious.
9, crucian carp
Carassius auratus can be produced all year round, but February-April and August-65438+February are the fattest. Crucian carp has extremely high medicinal value, and its nature is sweet and warm. Entering the stomach and kidney has the effects of harmonizing the middle energizer, tonifying deficiency, eliminating dampness, promoting diuresis, tonifying deficiency, warming the stomach, nourishing the middle energizer and benefiting qi. In particular, live crucian carp retting soup has an unparalleled effect on lactation.
Crucian carp can be braised, dried, steamed and made into soup, but stew is the most common. Speaking of stew, crucian carp has three good partners, namely white radish, tofu and winter bamboo shoots. Using them to stew crucian carp separately is not only delicious, but also nutritious.