The most nourishing fish on the winter solstice are not grass carp and pomfret, but these 4 kinds of fish, which have fewer spines and are not expensive in low fat
December 22 is the winter solstice solar term, is the beginning of the number of nine days, the weather will get colder and colder, after nine nine plus nine, spring is coming. As the saying goes, "the winter solstice is tonic, and the spring is the beginning of the tiger", how to take the winter solstice? We should supplement more protein, enhance immunity, help us survive the cold winter, and lay a good foundation for the beginning of spring.
Fish meat is a high-protein, low-fat food, but you should pay attention to eating fish in winter, and the fat of many fish is still quite high, such as grass carp (5.2 grams) and pomfret (6.5 grams), which are relatively high in fish meat.
In winter, these kinds of fish are on the market in large quantities, tender and low-fat, with fewer spines and tender meat, which is not expensive, so they are suitable for family members.
1. Yellow croaker (2.5 grams)
Recommended method: [Steamed yellow croaker]
Mixed yellow croaker, salt, cooking wine, ginger, chives, light soy sauce, carrots, cooking oil.
1. Remove the scales, gills and internal organs of the yellow croaker, tear off the black membrane in the belly of the fish, rinse it with water, and use a knife to cut a few knives on the surface of the fish body to facilitate marinating. One green onion is tied into a knot, the rest is cut into thin strips, and the carrots are shredded. Slice one part of the ginger and one part into shreds.
2. Smear the yellow croaker with salt and cooking wine, stuff the fish belly with green onion knots and ginger slices, stuff ginger slices in the fish mouth, and marinate for 20 minutes. Spread ginger slices on the plate, put the pickled yellow croaker, add water to the steamer and bring to a boil, put the yellow croaker on high heat and steam for 10 minutes.
3. Take out the steamed yellow croaker and pour out the soup on the plate, otherwise it will be very fishy. Throw away the green onion and ginger, put the shredded green onion and ginger again, pour an appropriate amount of light soy sauce, pour an appropriate amount of oil into the pot and heat it, and pour it on it to bring out the fragrance.
2. Crucian carp (2.7 grams)
Recommended method: [Wakame crucian carp tofu soup]
Prepare crucian carp, tofu, wakame, eggs, chives, ginger, goji berries, salt, cooking oil, cooking wine.
1. Clean the crucian carp, smear it with salt and cooking wine and marinate for 20 minutes. Soak the wakame in advance, wash it and set aside. Wash the tofu and cut into cubes. Chop the chives and shred the ginger. Soak the wolfberries in warm water for 10 minutes, drain and set aside.
2. Pour an appropriate amount of oil into the pot and heat it, beat in 2 eggs, fry them over low heat until they are golden poached eggs on both sides, and set aside. Heat the bottom oil in the pot, put in the pickled crucian carp, fry it on low heat until golden brown on both sides, add the ginger shreds and stir-fry until fragrant, and pour in an appropriate amount of cooking wine to remove the fish.
3. Use a shovel to crush the crucian carp, pour in an appropriate amount of boiling water, cook on high heat for 10 minutes, wait until the fish soup becomes thick and white, filter out the residue, put the fish soup into the casserole, add tofu cubes, poached eggs, wakame, continue to simmer for 10 minutes, put an appropriate amount of salt before leaving the pot, sprinkle with chopped green onions and wolfberries.
3. Pangasius (1.8g)
Recommended method: [Teriyaki pangasius]
Prepare pangasius, ginger, garlic slices, chives, cooked white sesame seeds, light soy sauce, dark soy sauce, oyster sauce, cooking wine, honey, cooking oil.
1. Wash the pangasius fillet and dry it with a kitchen paper towel for later use. Slice ginger and garlic cloves, put them in pangasius, add light soy sauce, dark soy sauce, oyster sauce and cooking wine, mix well with your hands, and marinate for 30 minutes.
2. Pour an appropriate amount of oil into the pot and heat it, put in the marinated pangasius fish fillet, fry it on low heat until golden on both sides, add an appropriate amount of honey to the remaining juice and stir well, pour it into the pot and simmer on high heat for 5 minutes, pour in the water starch to thicken after the soup gradually decreases, and sprinkle chopped green onions and sesame seeds before leaving the pot.
4. Treasure Fish (1.1g)
Recommended method: [Steamed Treasure Fish]
Prepare turbot, ginger, chives, cooking wine, salt, pepper, steamed fish soy sauce, sugar, and cooking oil.
1. Slice the ginger into shreds and the chives into thin strips. Handle the turbot fish, rinse it several times with water, smear it with cooking wine, salt, pepper, wipe it on both sides, and marinate it on a plate for half an hour.
2. Add water to the steamer and bring to a boil, spread ginger slices on the plate, put the treasure fish on the plate, and steam in the steamer for 5 minutes. Add an appropriate amount of light soy sauce and sugar to the bowl and stir well, pour off the juice after steaming, pour the juice on the sauce and continue to steam for 5 minutes.
3. Pour an appropriate amount of oil into the pot and heat it, take out the treasure fish after steaming, throw away the ginger slices, put the shredded green onion and ginger, and pour the hot oil on it to bring out the fragrance.
Winter solstice solar terms, don't only know to eat beef and mutton, eat too much is easy to get hot and fat, it is better to eat some fish, low-fat and tender, nourishing is not afraid of fat. If you think my article is good, please like, comment, forward, favorite, follow, and see you next time.