Edible efficacy of mandarin fish
What are the benefits of eating mandarin fish? Siniperca chuatsi has rich and compact meat, delicious taste, rich protein, and few meat spines. It can tonify the five internal organs, benefit the spleen and stomach, strengthen the stomach and treat fatigue. It is suitable for constitution with weak qi and blood, and can be used for treating deficiency of blood due to intestinal wind. Mandarin fish is also a very diverse food in our daily life, which can be eaten by the elderly and children.
Nutritional value analysis
1, tonic: Siniperca chuatsi contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. The squid with delicious meat is tender and easy to digest. For children, the elderly and people with weak digestive function of the spleen and stomach, eating squid can not only replenish deficiency, but also worry about digestive difficulties;
2, treatment of tuberculosis: eating mandarin fish has the effect of "tuberculosis", which means it is conducive to the rehabilitation of tuberculosis patients;
3, slimming: cinnamon fish is not high 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.
Guide to home-cooked practices of mandarin fish
There are many home cooking methods for mandarin fish, which can be steamed or braised in brown sauce. When cooking mandarin fish, you should pay attention to the spikes on the dorsal fin and anal fin, as well as the poisonous gland tissue on them. After being stabbed, people will have symptoms such as swelling and pain, fever and chills. Therefore, special attention should be paid when processing, and the dishes should be chopped before cooking. When cooking, you don't need to open your belly. First, cut the abdomen with a knife near the tail with small eyes to separate the intestine from the fish, then insert two chopsticks into the abdomen from the mouth, rotate twice, and then pull out the internal organs together with the fish gills.
Sweet and Sour Mandarin Fish
Ingredients: one mandarin fish, a little mung bean, a little diced pineapple, tomato sauce100g, white vinegar, rock sugar, salt, liquor, 200g of dry starch, a little wet starch and 800g of vegetable oil.
Practical guide:
1, one mandarin fish as the main material; Ingredients and seasonings; Quiet the mandarin fish and cut off the head; The fish head is obliquely cut, and the ventral fin is left on the fish head, which is beneficial to the plate setting;
2. Slice the meat from the fishbone to the fishtail, and don't break it, so that the other side is cut; Lower the fishbone near the fish tail, and the two pieces of meat are connected at the fish tail;
3. With a sharp knife, first cut the fillets to the skin along a straight knife, and don't cut the skin; Then cross the fish, oblique blade flower knife, stab to the fish skin;
4. Put the cut fish into a big bowl filled with proper amount of liquor and salt, and take it out after washing; Then put it into a dish filled with dry starch, pat the starch evenly, then lift the fish and shake off the excess starch;
5. First fry the fish head in the oil pan (fish mouth facing up, ventral fin facing down, pry the fish mouth open with chopsticks, and pour the hot oil on the fish head with a spoon), turn yellow, take it out and put it on a plate, poke the squirrel with the fish tail in your hand, pour the hot oil on the squirrel with a spoon, put it in the oil pan after setting, with the fish tail facing up, poke the squirrel up, pour the oil for setting, and fry until golden, and put it in.
6. Put the fried fish on the plate; While frying fish, add a little hot oil for frying fish, add tomato sauce for frying to change color, add appropriate amount of boiling water, add appropriate amount of sugar, salt, wet starch and white vinegar in turn, and boil. When the juice concentration is appropriate, add a spoonful of hot oil for frying fish, turn off the fire when the juice bubbles, and pour the juice evenly on the fish;
7. Finally, sprinkle pineapple granules and blanched green beans on the fish as decoration.
Siniperca chuatsi has high nutritional value and is especially suitable for people with weak body, weak spleen and stomach and malnutrition. Old people, women and people with weak spleen and stomach are more suitable. Mandarin fish can be braised, steamed, fried, stewed and fried, which is a common fish raw material in western food. Eating mandarin fish can help people replenish qi and blood, benefit the spleen and stomach, and have a very good nourishing effect on the body. But Siniperca chuatsi is not suitable for patients with asthma and hemoptysis and those with excessive cold and dampness.