"The Yangtze River surrounds the city, and I know that the river fish is delicious", fish is the delicious gift of nature to the world, and it is the representative word of "fresh". Its fat content is less, the nutritional value is high, rich in protein, unsaturated fatty acids, DHA and EPA, etc., it has an important role in the body, suitable for all ages, and the fish symbolizes wealth and auspiciousness, so in important folk festivals and celebrations, fish is often an indispensable dish.
As the old saying goes, "Eat fish in winter, eat shrimp in summer", winter is the season when fish are the least active, and a large amount of nutrients accumulate in the body, making the fish fat and tender. Moreover, eating fish is not easy to gain weight, and it can also increase the body's resistance, so eating fish in winter can not only satisfy people's enjoyment of food, but also supplement the nutrients needed by the body.
There are many fish that can be eaten in winter, such as carp, sea bass, salmon, grass carp, etc., but it is recommended to eat less silver carp and crucian carp. Because, it is recommended that everyone eat less silver carp and crucian carp, and eat more of these 4 kinds of fish, which are delicious and not greasy and not expensive.
1. Grass carp
Grass carp is one of the "four major fish" and is also a seasonal fish in winter. Its meat is firm, delicious, has a high meat yield, and is cheap. Therefore, it is loved by the public, not only the fish with the highest consumption rate in the hotel, but also the preferred fish for making preserved fish in winter.
Recipe【Sauerkraut fish】
1. Clean the grass carp, first chop off the head and tail of the fish, then put the two pieces of fish belly down from the main bone, and then put a row of stabs on the fish belly, and finally chop the fish bone, the fish meat is sliced, add salt, monosodium glutamate, cooking wine, corn starch and starch for later use.
2. Heat the pot, moisten the pan with oil, first put the fish bones in the pan and fry until browned on both sides, then add lard, ginger and garlic, sauerkraut, dried chili peppers, and peppercorns and stir-fry until fragrant.
3. Stir-fry the sauerkraut, add an appropriate amount of boiling water, boil the soup thick white, season and add salt, monosodium glutamate, chicken essence, white pepper, white vinegar, and wild pepper water.
4. After seasoning, remove the sauerkraut and fish bones from the soup and put them in the bottom of the bowl, add the marinated fish fillets, and boil the soup for 2 minutes.
5. After the fish fillet is cooked, take it out and put it in a bowl, put the dried chili pepper, Sichuan pepper, chopped green onion, and pour hot oil on it.
2. Sea bass
"People come and go on the river, but love the beauty of sea bass", in winter, sea bass begins not to eat, relying on the energy stored in the body fat to survive. At this time, the sea bass is not only tender in meat, but also has the smallest fishy smell, and it tastes delicious and not greasy, so it is especially suitable for winter consumption.
Recipe【Braised sea bass】
1. When buying sea bass, let others handle it, clean it after taking it back, then put a flower knife on the surface, put it in an oil pan and half fry it, and take it out after frying.
2. Heat the pot, add lard, rapeseed oil, minced ginger, minced garlic, dried chili pepper and bean paste and stir-fry until fragrant.
3. After stir-frying, add an appropriate amount of boiling water, add sea bass, add a green pepper to remove the fishy flavor, add light soy sauce, dark soy sauce, pepper, sugar, aged vinegar to taste, bring to a boil over high heat, turn to low heat and simmer for 6 minutes.
4. After the sea bass is cooked and flavored, take out the fish and put it on a plate, thicken the remaining soup, and finally put a little chopped green onion and drizzle with a little oil.
5. Pour the sauce over the sea bass, sprinkle with chopped green onions, and serve.
3. Bream
The bream is also called Wuchang fish, and it is famous for the sentence "only drink Changsha water and eat Wuchang fish". The bream head is very small, the body is flat and wide, the flesh is delicate, the taste is delicious, it is a valuable economic fish,
Recipe【Home-cooked roasted bream】
1. Slaughter and clean the bream, dispose of the scales everywhere on the fish, the black membrane in the stomach is more fishy, wash it, and then drain it for later use.
2. Put the thicker part of the bream back with a cross knife flower, which is convenient to taste and better ripe.
3. Heat the pot and then put the oil, the oil is slightly smoky, then add the bream to fry both sides, then add ginger and garlic, cook the vinegar and soy sauce from the side of the pot to stimulate the flavor of the sauce.
4. After cooking soy sauce, add boiling water, put a green pepper to enhance the flavor, add salt, chicken essence, monosodium glutamate, pepper, light soy sauce, bring to a boil over high heat, cover and simmer for 7 minutes.
5. When the time is up, open the lid of the pot, add a little chicken essence and monosodium glutamate again, dry the soup over high heat, and cook the vinegar from the pot to put it on the plate.
4. Treasure fish
Treasure fish is recognized as a high-quality fish in the world, native to Europe, and was known as "young chickens in the sea" in ancient Rome, which shows how delicious the taste of treasure fish is. Treasure fish has fresh and tender meat, few bone spurs, fragrant taste, high nutritional value, rich in collagen, amino acids, mucopolysaccharides and other nutrients, higher nutritional value than ordinary freshwater fish, and is easier to be absorbed by the human body.
Recipe【Steamed Treasure Fish】
1. Although there are no scales, there are some small hard keratin on the back, and these are scraped off with a kitchen knife so as not to affect the taste.
2. The internal organs of the treasure fish are relatively small, make a cross knife on the abdomen near the head of the fish, cut off the gills with scissors, and then pull out the fish internal organs together, and finally clean it for later use.
3. Put the back of the fish with knife flowers, put it on a plate, drizzle with lard, and steam the steamer on high heat for 8 minutes.
4. After the fish is steamed, pour out the soup on the plate, pour in the soy sauce sauce (steamed fish soy sauce mixed with a little boiling water), put on the shredded green onion cut in advance, and finally pour hot oil to finish.
The climate is cold in winter, the body needs more calories to resist the cold, eating more meat will be greasy, and the fat content of fish is less, there are many methods, the taste is fresh, not greasy, and the nutritional value is high, winter is also the fattest season for fish, so you can eat more, but it is recommended to eat less silver carp and crucian carp, and eat more cost-effective grass carp, sea bass, bream, and treasure fish.
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