1, the taboo of eating fish in spring
First of all, pomfret
Sweet, flat and light in taste, it has the effects of benefiting qi and nourishing blood, nourishing stomach and replenishing essence, smoothing joints, softening tendons and benefiting bones, and is especially suitable for people with dyspepsia, diarrhea due to spleen deficiency, anemia and soreness of bones and muscles.
Taboo: patients with itchy skin should avoid eating. And its fish eggs are poisonous and inedible. In addition, pomfret should not be fried with beef or sheep oil.
Second, crucian carp
Sweet and warm in nature, it has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation. The fat in crucian carp is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation.
Taboo: not to be used with Ophiopogon japonicus and Adenophora adenophora, and not to be eaten with mustard. Those with yang deficiency and internal heat should not eat, and those who are prone to heat and sores should not eat. It is not advisable to eat more during a cold and fever.
Third, carp.
It can supplement essential amino acids, minerals, vitamins A and D, contain more unsaturated fatty acids, lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, carp is suitable for patients with edema, edema and cardiovascular diseases.
Taboo: Anyone suffering from malignant tumor, lymphoid tuberculosis, lupus erythematosus, asthma, mumps in children, thromboangiitis obliterans, carbuncle, urticaria, skin eczema and other diseases should avoid eating; People with yang hyperactivity and sores should eat carefully. Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta, licorice, pumpkin, dog meat and pickles.
Four, silver carp
It can warm the middle warmer, replenish qi, warm the stomach and moisturize the skin. It is suitable for people with spleen and stomach deficiency and cold constitution, loose stool and dry skin, and can also be used for postpartum hypogalactia caused by spleen and stomach deficiency.
Taboo: people with spleen and stomach deficiency and heat should not eat silver carp. In addition, patients with common cold and fever, oral ulcer, constipation, pruritic dermatosis, urticaria and tinea should avoid eating silver carp.
Verb (abbreviation of verb) yellow croaker
Sweet and flat in taste, it can invigorate the spleen, invigorate qi, stimulate appetite and promote digestion. It is rich in protein, trace elements and vitamins, and has a good nourishing effect on human body.
Taboo: people with excessive phlegm in their stomachs, asthma patients, people with allergies, and obese people with internal heat should be careful to eat. At the same time, yellow croaker cannot be fried with cattle and sheep.
Six, hairtail
It is warm, sweet and salty, and has the functions of invigorating spleen and qi, warming stomach and nourishing liver, moistening skin and qi, nourishing blood and strengthening body. It is suitable for patients with chronic illness, blood deficiency, dizziness, shortness of breath and malnutrition.
Taboo: People who eat more scabies, allergies, measles, rubella and unexplained skin itching should not eat it. In addition, hairtail should not be fried in cattle and sheep oil, otherwise it is easier to get wind after eating it.
Seven, mandarin fish
Sweet and mild, suitable for people with weak constitution, fatigue, deficiency and cold of spleen and stomach, poor diet and malnutrition.
Taboo: People with excessive cold and dampness in the body, patients with hemoptysis and asthma should not eat mandarin fish.
Eight, grass carp
It has effects in stimulating appetite, nourishing, warming stomach, calming liver yang, expelling pathogenic wind, treating arthralgia, stopping malaria, benefiting stomach and eyes, and is very suitable for people with weak body and loss of appetite. It is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. Rich in selenium, regular consumption has anti-aging and beauty effects, and also has a certain preventive and therapeutic effect on tumors.
Taboo: it is not advisable to eat more, and eating more is prone to sores. In addition, women who eat grass carp during menstruation are prone to fatigue and edema.
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.