Every spring in March and April, peach blossoms are in full bloom, birds are singing and flowers are fragrant, which is also a good season for draught products. As the weather gets warmer, many kinds of fish are also in the peak season, with high yield, rich nutrition and delicious taste. However, it should be noted that spring is the time when the sun is energetic. In addition, spring is full of flowers and the air is filled with a lot of pollen, so spring is the season of allergic diseases. At the same time, damp-heat of spleen and stomach can easily cause allergies, and stagnation of spleen and stomach will affect digestion and absorption of spleen and stomach. Therefore, people with chronic diseases or allergies should be careful to eat wet aquatic products such as fish, shrimp and crabs to prevent the recurrence of old diseases. In addition, aquatic products such as clams and clams may be attached with hepatitis A virus, so don't eat them raw or half-baked in spring. First of all, mandarin fish
Mandarin fish is called the freshness of spring. Siniperca chuatsi is fat, plump, tender, delicious and has few bone spurs, and has always been regarded as the top grade of fish. Li Shizhen once called it capybara, which means it tastes excellent, as delicious as puffer fish, and there is no danger of poisoning when eating puffer fish. Siniperca chuatsi is deeply loved by people because of its rich nutrition. It is rich in nutrients such as protein, fat, calcium, phosphorus and iron, and its nutritional value is higher than that of silver carp, bighead carp and carp. Siniperca chuatsi also has good medical and health care functions. Compendium of Materia Medica states that mandarin fish meat is sweet and non-toxic, which can tonify fatigue, protect spleen and stomach and replenish qi. Its meat and soup can enhance human immune function, improve disease resistance, supplement nutrients needed by the body, and help prevent and treat cancer. Second, shad.
Spring is also a good time to taste shad. At the turn of spring and summer, it is the estrus of shad. At this time, shad lay eggs in the upper reaches, distributed in the Yangtze River, Qiantang River, Fuchun River, Poyang Lake and other waters, among which shad in the Yangtze River is the most famous. In Qing Dynasty, Zheng Banqiao called shad the crown of South China, and left a wonderful sentence that fresh bamboo shoots in the south of the Yangtze River cooked shad in the spring breeze in early March. The shad is sweet in taste and flat in nature, and has the effects of tonifying fatigue, warming the middle warmer, invigorating the stomach, diminishing inflammation and detoxifying. Moreover, shad is rich in nutrition, protein, fat, calcium, phosphorus, iron and other minerals, as well as carbohydrates and vitamins, so it is a treasure in the aquarium. This shad is tender and delicious. It can be braised, boiled in vinegar, steamed and fried. Jiangsu famous dish steamed shad is well known, and Anhui famous dish casserole shad is also well known at home and abroad. Third, chubby fish.
Fat fish, also called bighead carp, is one of the four famous fish in China. Fat-headed fish is big and fat, and its meat is white and tender, which is deeply loved by people. Fat fish is a kind of fish with high protein, low fat and low cholesterol, which can protect the cardiovascular system if eaten regularly. Fat fish is rich in phospholipids and pituitrin, which can improve memory, especially the brain marrow content in its head is very high. Eating regularly in spring can warm the stomach, eliminate dizziness, improve intelligence and brain, enhance memory and delay aging. Fat fish also has the functions of soothing the liver, relieving depression, invigorating the spleen and lung, tonifying deficiency, dispelling cold, and benefiting bones and muscles, and can be used as a dietotherapy material for people with cough, edema, hepatitis, dizziness and physical weakness. It's a pity that fat fish can't eat too much, otherwise scabies will easily grow. The gallbladder of chubby fish is poisonous. Don't eat. People who have itchy skin or get angry, urticaria and tinea in spring should also eat less. Fourth, abalone.
Abalone has extremely high nutritional value, and has the effects of nourishing yin, calming the liver and strengthening the kidney. Eating abalone in spring can stabilize blood pressure, because it can adjust blood pressure in two directions, and can improve the bad symptoms of people with unstable blood pressure, asthma due to qi deficiency, frequent urination at night and difficulty in concentration. Eating abalone in spring can also improve eyesight, so it is called eyesight fish. Abalone is mostly used to make soup, and it can also be made into famous dishes such as braised abalone and roasted abalone. However, abalone contains more sodium, so people with hypertension should not eat more. Five, river shrimp
Shrimp is warm, nutritious and delicious. Because it has the effects of invigorating spleen and kidney, nourishing essence and strengthening yang, it is listed as a good product for strengthening yang in spring by health experts. River shrimps in spring are especially delicious among shrimps. Although river shrimp is uglier than Neoshrimp and sea shrimp, its nutritional value is better than the other two kinds of shrimp. Six, oysters
Spring is the harvest season for oysters. As the saying goes, from the solstice of winter to Tomb-Sweeping Day, oyster meat is full and crystal clear (oyster is the common name of oyster). People who come to Shenzhen, Guangdong Province in spring like to taste the famous Shajing oyster, because its meat is rich in nutrients such as protein, fat, vitamins and minerals, and it has the reputation of undersea milk. Oysters in manholes in spring are big and tender, delicious, crisp and smooth, and never tire of eating them.