From winter to spring, everything is thriving, and all kinds of fresh ingredients emerge one after another. Not only vegetables, melons and fruits, but also many fish are the fattest at this time, known as "spring fresh".
Compared with red meat, fish meat is low in fat, and appropriate eating can help prevent cardiovascular and cerebrovascular diseases and reduce the risk of Alzheimer's, bowel cancer, liver cancer and even depression.
From the perspective of nutrition and deliciousness, which of these countless spring fish is the most worth eating?
01
Prickly less flesh tender low purine
Mandarin fish
Mandarin fish, also known as laurel fish, is its fattest season in March ~ April every year. From the ancient poem "Egret flying in front of the Cisse Mountain, peach blossom flowing water mandarin fish fat" is enough to see people's love for spring mandarin fish, and it is no wonder that it has been able to dominate the "spring fresh" list for hundreds of years, and sea bass grass carp can not compare with it.
Not only is it delicious, but the health effect of mandarin fish is no less. The "Compendium of Materia Medica" records that mandarin fish "can replenish deficiency, strengthen the spleen and stomach, and improve qi strength", which is very suitable for people who are weak and weak, spleen and stomach qi deficiency and malnutrition. "Food Therapy Materia Medica" also said that it replenishes lung qi and treats tuberculosis.
Mandarin fish is also rich in protein, calcium, potassium, zinc and other substances, which have the effect of enhancing the body's immunity, beauty and beauty. It is particularly worth mentioning that although mandarin fish is a freshwater fish, it also contains certain Ω-3 fatty acids, which can play a protective role in cardiovascular disease. Moreover, the purine content of mandarin fish is very low, which is one of the few low-purine aquatic products, and gout patients can also eat it with confidence.
In addition, for people who are too lazy to pick and worry about fish bones stuck in the throat, mandarin fish is also a very recommended fish, its meat is tender and plump, and the spines are particularly small, which is very suitable for the elderly and children.
Mandarin fish can be made into stinky mandarin fish by fermentation, which can not only promote digestion, but also help dissolve dampness, improve halitosis, sticky mouth, dizziness, smelly stool, turbid urine and other symptoms.
Family version of stinky mandarin fish
Method: Choose mandarin fish with a pattern on the back and a size of about 1.5~1.6 pounds, clean it and evenly smear peppercorn salt inside and out, and then put it back down into a wooden barrel, sprinkle with ginger slices, cover the wooden cover with a stone press, and place it in a cool and ventilated environment at 10~14 °C.
Generally, it needs to be marinated for 3 days in summer and 7 days in winter.
However, the smell of stinky mandarin fish may be difficult for some people to accept, so it is better to try to match it with the seasonal wild vegetable alfalfa recommended by bean seedlings a few days ago, not only the umami taste is higher, but also the effect of protecting the heart and lowering lipids is better.
Alfalfa grilled mandarin fish
Method: Blanch the mandarin fish with boiling water to remove the skin and black film, and beat a flower knife for later use. Put oil in the pot, add mandarin fish, green onion, ginger, fry for a while, then pour boiling water, skim off the foam after opening the pot, add white wine, cover and simmer for 15 minutes, and serve.
In another oil pan, stir-fry alfalfa, pour in fish broth, add salt, pepper, chicken essence, and then add mandarin fish and cook for 2 minutes.
02
Calm the eyes and delay aging
Yellow fish
Yellow croaker are divided into large yellow croaker and small yellow croaker. March and April every year coincide with the migration and spawning period of large yellow croaker, which is the best time to eat both in nutrition and taste; In late spring, the small yellow croaker also reaches the spawning period, which is also a delicacy not to be missed.
In terms of nutrition:
(1) Yellow fish is rich in high-quality protein and has a good tonic effect on the human body;
(2) Rich in trace elements selenium, which can help block and remove free radicals in the human body, delay aging, and assist in anti-cancer;
(3) Contains more excitatory neurotransmitter glutamate, which can help maintain the normal operation of the nervous system;
(4) It is also rich in DHA, which is called "brain gold", which can promote the growth and development of brain cells, improve brain function, and improve memory.
Traditional Chinese medicine believes that yellow fish meat can enter the liver and kidney meridians, clear eyes, calm the mind, fill the essence, invigorate qi, strengthen the stomach, and is especially suitable for people with insomnia, blurred vision and vertigo.
In terms of practice, steaming is the best way to retain the fresh flavor characteristics and nutrition of the fish, if combined with other ingredients such as snow vegetables, it not only effectively removes fishiness, but also supplements nutrients such as dietary fiber.
Steamed yellow fish with minced snow vegetables
Method: After the yellow fish is cleaned, change the knife, add white pepper, cooking wine, green onion and ginger water to marinate into the taste. Put oil in a pot, add peppercorns and minced pork belly, stir-fry until fragrant, add minced green onion, ginger and snow vegetables. Season with sugar, white pepper, cooking wine, soy sauce and pour over the yellow fish.
Put the yellow fish in a steamer, boil the water for 15 minutes, put red pepper and drizzle with seafood soy sauce.
03
Nourish blood and improve joints
pomfret
Fishermen often say that "pomfret in March boils garlic heart, April bretfish do not shave", March is also a good time to eat pomfrets.
Pomfret is also a fish with less spines and thick flesh, it contains 18.5 grams of protein per 100 grams, 325 mg of potassium, and is rich in unsaturated fatty acids, magnesium, phosphorus and other nutrients, which can help reduce blood lipids and blood pressure in the body, and proper consumption can help prevent cardiovascular diseases such as coronary artery sclerosis to a certain extent.
In addition, pomfret is also through blood nourishment, smooth joints, soft tendons and bones, which is very suitable for people with symptoms such as indigestion, spleen deficiency and diarrhea, muscle and bone pain.
However, there are quite a few varieties of pomfrets, including silver pomfrets, golden pomfrets, etc., and the prices vary greatly. In general, silver pomfret is silver-white and relatively expensive; Golden pomfret has golden fins and tail and a relatively low price.
When cooking pomfrets, you can match it with Cigu, which also has the effect of activating the meridians, and the effect of unblocking the meridians is better.
Grilled fish steak
Method: Cut a few knives over the edge of the pomfret and put it in an oil pan with the ginger slices, fry until golden brown on both sides, and then pour in the water that has been boiled by Cigu. After cooking for a while, add the cigu slices, and then season with an appropriate amount of oyster sauce, tomato sauce and light soy sauce, and when all the ingredients are ripe, you can come out of the pot.
04
Enjoy the delicious fish
Pomfret requires 3 skills
When stewing fish
Before stewing the fish, you can put it in boiling water with cooking wine and blanch it, which can not only effectively remove the fishiness, but also keep the color of the meat white. Be sure to add boiling water instead of cold water when stewing, otherwise it will affect the taste of the soup and meat.
When steaming fish
Steamed fish should not be salted when pickling, otherwise it will cause the fish to lose a lot of water in advance, and the meat quality is easy to be old and woody after steaming, and the fishy smell is difficult to remove. The correct way should be to marinate with white pepper, cooking wine, green onion and ginger water, and you can also add a little green onion and ginger shredded and tempeh to the fish to further remove the fishy titian.
When frying fish
Before putting the fish in the pan, first wrap it with a thin layer of starch, or dip it in a layer of egg liquid, so that it can maintain its complete shape when frying, the meat does not fall apart, and the skin does not stick. In addition, it is also a good idea to put some salt in the pan and fry it before frying the fish.
(Health Doctor)