1, crucian carp
Crucian carp has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation.
2. Carp
Has effects in invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials.
3. Silver carp
It has the functions of warming middle warmer, benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi.
4. herring
Has the effects of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, dispelling pathogenic wind and relieving vexation. The trace elements such as zinc and selenium contained in it help to fight cancer.
5, snakehead
Invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney.
6, cuttlefish
Has the effects of nourishing liver and kidney, invigorating qi and blood, clearing stomach and removing heat. It is a healthy food for women.
7. Grass carp
It has the function of warming the stomach, calming the liver and expelling the wind, and is a good product for warming the middle warmer and tonifying the deficiency.
8.turbot
Tonify kidney, strengthen yang, nourish skin and enter liver, spleen and kidney. Rich in muscle, white and tender, high in glial protein, delicious and nutritious. It has a good moisturizing and beautifying effect, can tonify the kidney, strengthen the brain, and help the yang to refresh. The method of eating is steaming and stewing, which is also a good material for sashimi. Its fish head, bones, skin and fins can also be used as soup.
9. hairtail
Has the effects of warming stomach, nourishing deficiency, moistening skin, expelling pathogenic wind, killing insects and nourishing five internal organs.
10, eel
Has the functions of benefiting qi, nourishing blood, softening tendons and benefiting bones.
1 1, eel
Entering the three meridians of liver, spleen and kidney has the functions of tonifying deficiency, expelling wind and removing dampness, strengthening bones and muscles, and regulating blood sugar to some extent.
12, loach
Tonify middle energizer, invigorating qi, eliminating dampness, quenching thirst, sobering up, expelling toxin, eliminating hemorrhoid, reducing swelling and protecting liver.
13, rainbow trout
Originated in the mountains and streams of California, USA, they like to live in clear and pollution-free cold water, mainly eating fish and shrimp, and are called torrent warriors. The fish has tender meat, delicious taste, no small spines, no fishy smell, high protein and low fat, and is listed as the top grade green food in the world. Rainbow trout can be made into exotic sashimi, steamed and stewed, or made into shredded fish, braised and smoked fish. It is an excellent health food.
In addition, generally speaking, the nutrition contained in fish brain is the most comprehensive and rich, which contains a kind of fish oil needed by human body, and fish oil is rich in highly unsaturated fatty acids, and its main component is what we call "brain gold". This is an essential nutrient for human body, which mainly exists in phospholipids in the brain and can maintain, improve and improve brain function.
Steaming is best,
Nutrient retention is the best.
Original he flavor
raw-food material
Raw materials: fishtail [1] Accessories: shredded onion, shredded ginger, Shaoxing wine, shredded green pepper, soy sauce, vinegar, suet, vegetable oil and oyster sauce.
manufacturing method
Specific steps
Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.
Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.
Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.
Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.
Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.
Step 6: virtual steaming of fish: the so-called virtual steaming means that after turning off the fire, do not open the lid, steam for 5 to 8 minutes with the remaining temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.
Special tips
1. If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly when heated. You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.
2. If you want the fish to smell less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then pour it on the fish.
3. Cooking steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is very particular. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish.
The key secret of steamed fish
1, fish weight selection: it is best to control it between 500-600g, so it is easier to grasp the raw and cooked temperature, and it is also beautiful in a fish dish.
2. When finishing the fish: You can cut the fish spine from the abdomen, which can prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming.
3. When steaming larger fish: You can put a barbecue grill under the fish. If not, you can also use a few chopsticks to let the fish leave the chassis above your head and let the fish cook quickly after being fully heated.
4. When steaming big fish: You can stand the fish up (the way the fish swims in the water) and steam it. Spread two 5 cm-long green onions on the belly of the fish to make it stand steady, or tie two small ceramic bowls on both sides of the fish to fix the fish. Put the flower knives on both sides of the fish and put a piece of ginger in each seam.
5. Essential seasonings for fish: white wine or cooking wine, sesame oil or other oils, salt, onion, ginger, etc. Putting seasoning in the belly of fish can make the fish taste fresher and make the steamed fish look full. Steamed fish itself tastes delicious, so monosodium glutamate and chicken essence are omitted.
6. How to set the plate when steaming fish: Take ginger slices and green onions and spread them on the fish plate. After the fish is put into the plate, sprinkle some ginger slices and onions on the fish and taste evenly.
7. Heat of steamed fish: Heat is the key to steamed fish. Like many steamed vegetables, you must boil the water in the pot, then steam the fish in the pot 10 minutes and turn off the heat immediately.
8. Virtual steaming of fish: The so-called virtual steaming means that after turning off the fire, don't open the lid first, and steam it for a few minutes with the remaining temperature in the pot before taking it out. At this time, the steamed fish is soft, delicious and fragrant, with high nutritional value.
9, steamed fish juice should be kept: many people when steaming fish, pour out all the original juice of steamed fish and change it into sauce to keep the original juice, in order to better maintain the original flavor of fish, so steamed fish is delicious.
Food characteristics
The fish is complete in shape, soft and tender, fresh and fragrant, and the soup is mellow.
nutritive value
Nutritional value of various fishes;
Crucian carp-has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation. Patients with ascites use fresh crucian carp and red beans to make soup, and the effect is remarkable. Simmer fresh crucian carp and pig's trotters together and eat soup together, which can cure puerpera's hypogalactia. Crucian carp oil is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation.
Carp-has the functions of invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials. Carp, wax gourd and onion are boiled in soup to treat nephritis edema. Scaled carp, intestinal impurities, slow fire stew, respectively, to treat jaundice. Taking live carp and pettitoes soup to treat puerpera's hypogalactia. Carp and Bulbus Fritillariae Cirrhosae are boiled in small soup to cure cough and asthma.
Silver carp-has the effects of warming the middle warmer and benefiting qi, warming the stomach and moistening skin, and is a health food for warming the middle warmer and benefiting qi. Black herring-has the functions of benefiting qi and nourishing stomach, eliminating dampness and promoting diuresis, expelling wind and relieving annoyance. The trace elements such as zinc and selenium contained in it help to fight cancer.
Snakehead-has the effects of invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney. Cooking snakehead with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Braised snakehead with brown sugar can cure nephritis. Eating steamed snakehead can promote lactation and enrich blood.
Cuttlefish-has the functions of nourishing liver and kidney, nourishing qi and blood, clearing stomach and clearing heat, nourishing blood and improving eyesight, dredging menstruation and preventing miscarriage, promoting delivery, stopping bleeding and promoting lactation. Grass carp-has the functions of warming stomach, calming liver and expelling wind, and is a health food that warms the middle warmer and tonifies deficiency.