Mandarin fish, flat in nature and sweet in taste, enters the stomach and spleen meridians, contains protein, and is rich in trace elements (calcium, potassium, phosphorus, magnesium, selenium, zinc, etc. ), vitamins (A, B 1, B2, E), nicotinic acid and other nutrients. The potassium contained in mandarin fish can regulate the acid-base balance in the body; Contains vitamin E, which can play a role in health care and fertility, and can also be used for beauty beauty; It contains trace elements such as calcium and iron, which can supplement calcium, promote the absorption of calcium and supplement iron. Eating regularly can prevent iron deficiency anemia; It also contains a lot of high-quality protein, which is a good supplement for the elderly, children, patients and people with weak spleen and stomach. Regular consumption can improve human immunity.

Nutritional value of mandarin fish

1. mandarin fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. And its meat is tender and easy to digest. For children, the elderly and people with weak body and poor digestive function of the spleen and stomach, eating squid can not only replenish deficiency, but also avoid the trouble of digestive difficulties.

2. Sweet-scented osmanthus fish is low in calories and rich in antioxidants, which is an excellent choice for ladies who are greedy for food, want beauty and are afraid of obesity.

Efficacy and function of mandarin fish

1. mandarin fish is sweet, flat and non-toxic. Belonging to the spleen and stomach meridian, it has nourishing effects of invigorating qi and blood and benefiting the spleen and stomach.

2. Eating mandarin fish has the function of "tuberculosis", which means it is beneficial to the rehabilitation of tuberculosis patients.

The practice of mandarin fish

1, steamed mandarin fish

Ingredients: one mandarin fish, half a red pepper, ginger, onion, cooking wine, salt, steamed fish sauce and salad oil.

working methods

1. Remove scales and viscera from mandarin fish (glutinous rice), then wash and dry.

2. Wipe the fish surface with two spoonfuls of cooking wine and a little salt and marinate for ten minutes.

3. Peel the ginger and slice it, cut the onion into sections, put it in the fish and steam it in a steamer for ten minutes (note: put it in after the water is boiled and start counting! When steaming fish, cut a shredded onion (if you use southern chives, more), the thinner the better! Shredded onion will taste better if it is soaked in ice water for a while! There's a trick to shredding onions. Let's talk about it later! Hey hey. . . ) Remove seeds, tendons and silk from red peppers for later use.

4. Take out the steamed fish, ginger, onion and soup (soup is delicious, but it can be used as seasoning for other dishes, so it is not used here).

5. Put shredded onion and red pepper on the fish and pour the steamed fish with soy sauce. Many people ignore this step! Pour a little salad oil into the pot and heat it, then pour it on the fish.

2. Roasted mandarin fish with spicy lemon juice

Ingredients: mandarin fish, garlic, purple onion, tomato, coriander, lemon, 1/2 cup of white wine, 1/2 cup of water, chopped red pepper and black pepper, salt and olive oil.

working methods

1. After cleaning the fish, smear it evenly with proper amount of salt and black pepper, squeeze a little fresh lemon juice to remove the fishy smell and marinate it.

2. Shred onion, diced tomato, chopped coriander, sliced garlic and lemon.

3. Preheat the incense to 180 degrees, prepare a baking tray, spread tin foil, apply a little oil, and put the fish on the tin foil.

4. Heat olive oil slightly, saute shredded onion and garlic, and add chopped coriander, chopped tomato and wine until thick.

5. Pour the juice on the fish, then cover with lemon slices, pour 1/2 cup of water, put it in a preheated oven, and bake at 180 degrees for 20 minutes.