When fish is paired with any staple food, the nutritional value of fish is very high. The content of protein is twice that of pork, which belongs to high-quality protein, and about 87-98% of it will be absorbed by human body. It tastes delicious and is very popular with people. What's the staple food with the following fish?

What's the staple food with fish? 1 Cooked rice is the best staple food.

What food is the most nutritious with fish?

Tofu is soft and smooth, rich in high-quality protein, free of cholesterol and rich in calcium.

Tofu is soft and smooth, rich in high-quality protein, free of cholesterol and rich in calcium. However, tofu also has some deficiencies in nutrition, among which methionine, an essential amino acid for human body, is insufficient and cannot be fully utilized by human body. So we should find some good ways to match tofu to maximize its nutritional value. The combination of fish and tofu can exert unexpected nutritional value, and it is also very easy to make and tastes good.

Using fish and tofu as partners can not only play their respective advantages, but also play a synergistic role in nutrition.

1. From the point of view of nutrition, fish belongs to animal food, with high quality protein content and low fat content. Tofu is also one of all foods with high content in protein, and it also belongs to high-quality protein. The combination of the two is also a suitable match.

2. Although protein in tofu is also a high-quality protein, it lacks methionine, which is very rich in fish, so it can improve the quality of tofu protein and play a supplementary role in protein.

3. The iron absorption rate contained in bean products is very low, but when it is matched with animal edible fish, its utilization rate can be greatly improved.

4. Tofu contains a lot of calcium, while fish contains vitamin D, both of which are eaten together. With the help of vitamin D in fish, the absorption rate of calcium in human body is improved many times. Vegetable cholesterol in bean products can also reduce the absorption of cholesterol contained in fish.

Fish head tofu soup

Ingredients: fresh silver carp head, tofu, bamboo shoots with water, rice wine, vinegar and ginger, onion, sugar, pepper, coriander, oil, broth or water.

Exercise:

1. Wash the fish head, split it in the middle, chop it into several large pieces, and dip it in the kitchen paper towel to remove water.

2. Cut tofu into thick slices, wash bamboo shoots and ginger and slice.

3. Heat the wok with high fire, add oil to heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly burnt, and bring to a boil with high fire.

4. After the water is boiled, add vinegar and rice wine. Boil and add tofu, onion, ginger and bamboo shoots. Cover the pot and stew for 20 minutes.

5. When the soup is boiled to milky white, add salt and sugar, and add white pepper and coriander.

Stewed tofu fish

Ingredients: grass carp or carp, pork belly (a small piece), tofu.

Seasoning: ginger, garlic, pepper, aniseed, dried pepper, cooking wine, soy sauce, soy sauce, rock sugar and salt.

Exercise:

1, clean the fish, remove the fishy smell and grain, control the moisture, and chop into sections;

2. Cut the tofu into pieces and blanch it with hot water to remove the beany smell, which can also make the tofu not fragile;

3. Prepare onion, ginger, garlic, pepper aniseed and dried pepper; Wash and slice pork belly;

4. Put the oil in the pot and simmer on low heat. Add the onion, ginger, garlic, pepper and dried Chili, then turn to medium heat and add the pork belly slices to stir fry;

5. After the meat changes color, pour in the fish and fry the fish, but don't turn it over;

6. Add cooking wine, appropriate amount of soy sauce, soy sauce, rock sugar and salt, and then pour in hot water without fish;

7. After the water is boiled, add tofu and simmer until the juice is thick.

Fish-flavored tender tofu

Ingredients: pork stuffing, tofu, garlic, ginger, onion, pickled pepper.

Seasoning: soy sauce, soy sauce, salt, balsamic vinegar, sugar, chicken essence and bean paste.

Exercise:

1, heat the oil in the pan, add the pork stuffing and stir fry over low heat.

2. After the pork is oily, add ginger, garlic, chopped green onion and pickled pepper and stir fry.

3. Inject water or half a cup of broth.

4. Add all seasonings and cut tofu.

5. After boiling in medium heat, turn to low heat and cook until the soup is almost dry, and add water starch.

6. Sprinkle chopped green onion when the soup is thick.

What's the staple food with fish? 2 How to eat the healthiest fish?

Eating live fish is not good.

Nutritionists believe that cooking fresh fish or just dead fish is not the best choice in terms of nutritional value and taste.

Fish, like other animals, will continue to undergo biochemical reactions of rigidity, autolysis and corruption after death. In the fish in the stiff stage, the protein in muscle tissue has not been decomposed into amino acids. At this time, the cooked fish tastes hard and tender, and the nutrients are not easily absorbed by the human body.

Fish becomes stiff after death and then decomposes on its own. At this stage, the protease in fish gradually decomposes protein into various amino acids easily absorbed by human body. At this time, the fish is soft and easy to digest and absorb after eating.

When is the best time to eat live fish?

The best eating time of live fish is 2-6 hours after slaughter, that is, the late stage of fish stiffness and the early stage of autolysis. At this time, the fish is tender and delicious, which is beneficial to human digestion and absorption. Before that, it is best to store the freshly slaughtered fish in the refrigerator.

Not only is it unhealthy to eat live fish, but shrimps and crabs should not be eaten alive. When you eat raw fish, shrimp, crab, shellfish and other foods, parasitic cysts on fish and shrimp will quietly parasitize your tissues and organs.

Some people think that fish and shrimp can be killed by adding some ingredients such as wine, salt, soy sauce and vinegar before eating, not to mention being digested by acidic gastric juice after eating, and it is just as well to eat raw. However, after many experiments, scientists have proved that the above methods can not completely kill the metacercariae, and nearly half of them still survive. The common parasitic diseases are liver fluke disease, that is, people who eat fresh water fish and shrimp are infected with clonorchiasis.

As long as people ingest metacercariae, it can develop into an adult in the human body, attack tissues and organs, cause pathological changes and various symptoms, and seriously endanger life. In order to prevent eating raw fish and shrimp from endangering health, people must change the eating habits of raw fish, live shrimp or half-baked aquatic animals. Fish and shrimp must be thoroughly cooked before eating.

The same common unhealthy living food, as well as eggs and instant-boiled mutton, should not put life and health aside when pursuing delicious food on the tip of the tongue.

How to eat fish is healthy?

Fish is rich in protein, and protein contains a high proportion of unsaturated fatty acids, especially unsaturated fatty acids necessary for human body. So, what should such a good nutritious food do to be healthier? Someone will say "boiled fish" and "grilled fish" soon!

Indeed, boiled fish or grilled fish is a popular food at present, especially boiled fish, which has been popular for more than ten years! Unfortunately, you haven't understood them yet.

As the name implies, "boiled fish" should be "cooked" with fish, but it is not entirely so. Yes, very fresh fish are cooked with starch and boiling water, and then cooked in a lot of (or a lot of) hot oil!

Its first half cooking method is understandable and meets the needs of nutrition and health. Then the key steps went wrong. Boiled fish is made of two catties of oil in small portions and four catties of oil in large portions, and boiled with excessive Chinese herbal spices such as pepper and pepper. You can calculate: the cost of this oil is by no means cheaper than that of fish, which is why many restaurants do not include boiled fish oil!

So, how to deal with so much boiled fish oil? A great choice is reuse, which will be heated and then reused. There may not be too many bacteria and viruses in the oil repeatedly treated at high temperature, which is not suitable for infectious diseases, but there will be a lot of carcinogenic oxidized polymers in this oil, especially 3-4 benzopyrene exceeding the standard. Therefore, the originally healthy and nutritious fish is ruined!

Nutritional value of fish

Fish has the functions of nourishing liver and kidney, qi and blood, clearing stomach and removing heat.

Fish is rich in collagen, which can enhance the vitality of the body and repair human cells and tissues.

Fish has the functions of nourishing blood, improving eyesight, dredging menstruation, preventing miscarriage, inducing labor, stopping bleeding and promoting lactation.

Fish is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation.

Fish contains protein, calcium, phosphorus, iron, vitamin B 1 and lecithin, which can enhance memory, thinking and analytical ability and delay mental decline.

Fish has the functions of warming stomach, calming liver and expelling wind.

Fish has low fat content and low heat energy, and has the functions of benefiting qi and nourishing blood, softening tendons and benefiting bones.

The fish is fresh and tender, which has the functions of warming the middle warmer, benefiting qi, warming the stomach and moistening the skin. It is a kind of health food that warms the middle warmer and benefits qi.

Summary: Everyone knows more about the nutrition of fish, but when we eat fish every day, we must eat fresh live fish, which is fresh and nutritious.

What staple food does fish go with 3 1? Precautions for eating fish.

Suggestion 1: scale is easy to accumulate heavy metals.

According to the analysis data of relevant laboratories, the highest concentrations of heavy metals in fish are scales, gills, viscera and fish meat. Therefore, when dealing with fish, we should scrape off the scales first. For some "scaleless fish" such as hairtail, eel, tuna, squid, sardines and so on. In fact, most of them also have scales, but the scales have degenerated to tiny and are not easy to be found. The scales of this fish will also have heavy metal residues, which may not be less than those of scaly fish, so you still need to scrape them off with a knife before eating.

Suggestion: Grass carp, carp, etc. After scraping off the scales, you can still see a light black outer film on the fish. You can scald it with boiling water first, and then put up a blade to scrape it off. This treatment method can not only achieve the purpose of removing the fishy smell, but also help to completely remove the pollutant residue on the fish surface. In addition, for safety reasons, don't eat food made of fish scales, such as fish scale porridge.

Tip 2: Cleverly distinguish the food chain of fish.

Different fish have different ability to accumulate heavy metals, which is determined by the food chain of fish. Generally, the heavy metal content of herbivorous fish is lower than that of carnivorous fish, and that of freshwater fish is lower than that of marine fish. Herbivorous fish, such as grass carp, crucian carp, carp, silver carp, etc. The meat is tender and there are relatively many fishbones. They have no teeth of carnivores and feed on seaweed or aquatic plants. Therefore, the heavy metals in their bodies mainly come from the pollution of plants in water and water, which is relatively harmless for people to eat.

However, another fierce "carnivorous" fish will accumulate higher concentrations of heavy metals in the body because they survive by preying on other fish and shrimp. The obvious sign of this kind of fish is that it has obvious sharp teeth, which are used to bite food, such as hairtail, grouper and squid. When we deal with fish bellies, it is easy to find undigested small fish and shrimp. In addition, the heavy metal content of marine fish is often higher than that of freshwater fish.

Suggestion: Don't judge whether a fish is safe simply by its size. Although from a single species, small fish live in water for a short time and have less natural heavy metals, but at the same time, we should also consider the breeding environment. Small fish of the same size in alpine lakes are certainly much safer than those in waters near industrial pollution areas, while the five-year-old yellow croaker is much smaller than the one-year-old grass carp, but its heavy metal content is probably more than that of grass carp.

Tip 3: Avoid high temperature and oil.

How to cook fish is the healthiest? In fact, it is very simple, avoiding high temperature and greasy. Before formal cooking, it is best to fry both sides of the fish with a little oil, which not only plays a role in removing fishy smell, but also helps to absorb fat-soluble vitamins in the fish.

For example, steaming is a method of cooking fish with the least nutritional loss, which is most conducive to maintaining the low-fat health characteristics of fish; Secondly, small fire stew can keep the stability of beneficial fatty acids in fish; Then braise in soy sauce, but shorten the frying time appropriately.

Suggestion: Squirrel salmon and fried hairtail should be cooked as little as possible, because fish meat contains ω-3 long-chain unsaturated fatty acids, which are easy to oxidize at the high temperature of frying, thus losing its protective effect on health. At the same time, the oil used for frying fish will generate "bad fat" harmful to the cardiovascular system at high temperature, which will increase the risk of cardiovascular diseases.

Tip 4: Other preventive measures

Separate raw and cooked utensils: eating fish and shrimp that are not fully processed may cause parasitic diseases. It is easy to be contaminated by bacteria by cutting cooked food, cold dishes or fruits directly with knives and chopping boards that have cut raw fish.

Don't eat too much fish: the protein content of fish is very high. Excessive consumption can easily lead to indigestion and internal fire accumulation.

Pay attention to the frequency of eating fish: experts recommend eating 3~4 times a week or every other day, so that even if there is heavy metal pollution, it can give the liver a certain detoxification time and will not accumulate due to excessive intake. In addition, from the perspective of balanced nutrition, eating all kinds of animals and plants in an all-round way is helpful to health.

2. Tips for cooking fish

1, anti-sticking pan for frying fish.

You can put oil in a hot pot and sprinkle some salt, or you can clean the pot and wipe it with ginger. You can also heat the pan to a higher oil temperature and then add the fish. When the fish encounters high oil temperature, the skin will immediately harden and not stick to the pan, and then fry the fish thoroughly with a small torch.

2, burn fish to prevent meat.

Before cooking braised fish, fry or fry the fish thoroughly in the pot, which has a large amount of oil and high oil temperature. When cooking fish, don't have too much soup. Generally, water is no match for fish. Do not turn the fish over. In the cooking process, pour the soup on the fish with a spoon, so that even if the fish is delicious, it can keep its original shape.

3. Put ginger at night.

When cooking fish, some people like to put ginger and fish in the pot, thinking that this can remove the fishy smell. Actually, it is not. Putting ginger too early will make fish leach out of protein, which will hinder the deodorizing effect of ginger. You can cook the fish in a pot for a while, and then put the ginger after the protein is solidified; When frying, you can also cook a small amount of vinegar and cooking wine, which can remove fishy smell to relieve boredom and increase fragrance. If it still smells like fish, it is very effective to sprinkle some minced garlic before cooking, especially when cooking fish that has been frozen for a long time.

4. Steamed fish with boiling water.

When steaming fish, boil the water in the pot first, then steam the fish, and avoid steaming with cold water. Because when the fish suddenly encounters high temperature, the external tissue solidifies, which can lock the fresh juice inside. It is best to sprinkle some chicken oil or lard on the fish before steaming, which can make the fish more tender. It can also be sealed with plastic wrap to prevent the loss of fresh flavor of fish or to dilute the taste of fish with boiling water.

5, frozen fish put milk to burn.

When cooking fish in the refrigerator for a long time, you can put some fresh milk in the soup to increase the flavor of the fish. After the fish is taken out of the refrigerator, it is best to thaw it naturally, or it can be thawed in a container with a little salt. The purpose is that protein in frozen fish will solidify slowly when it meets salt, so as to prevent liquid from losing and losing nutrition.