As the saying goes, "winter tonic, spring to fight tigers", in the cold winter season, all things have entered the stage of recuperation, people are no exception, after the consumption of spring, summer and autumn, winter is a good season for nourishment, if this time period is made up, then the new year can be full of vitality and energy.
Winter tonic to eat more meat, but not greasy, so fish is the best choice, because the fat content of fish is very low, and rich in a large number of high-quality protein, minerals, trace elements, etc., plus the taste of fish is delicate, delicious, so most people love it.
Many people only know how to eat hairtail and sea bass in winter, in fact, the most important thing to eat is the following kinds of fish, which are more delicious and nutritious, so let's take a look at what kind of fish they are.
1. Cod
Cod are cold-water benthic fish that feed on invertebrates and small fish. It has a high nutritional value, and it can be said that it is full of treasures. Although cod is more common in fish markets and supermarkets, most of it is not real cod. Traditionally, only Atlantic cod, Greenland cod and Pacific cod can be called pure cod.
In the supermarket, we can often see frozen cod, and the price is also very cheap, but this cod is not real cod, because real cod costs dozens or hundreds of dollars a catty, and the kind of cod that costs more than ten yuan is basically pretended to be water cod, oil fish, and naked cover fish.
After thawing, the meat of real cod is relatively firm, there will be no looseness, the color of the meat is relatively white and bright, the taste is very delicate, the meat is firm, and it tastes like "garlic clove", and there is a fragrant umami.
2. Mackerel
Mackerel is no stranger to everyone, and there are many delicious foods made with it, such as the most common is mackerel dumplings, which are really the "king" of dumplings. Of course, in addition to making dumplings, mackerel braised is also one of the rare delicacies.
Mackerel, scientific name "blue-spotted mackerel", also known as mackerel. It is mainly distributed in the Bohai Sea, the Yellow Sea, and the East China Sea, and is also an economic fish in China's oceans. In addition to direct cooking, mackerel also has a wide range of uses, such as extracting cod liver oil and making it into canned food, salted and dried products, and so on.
In addition to being rich in protein, mackerel also has a variety of vitamins, calcium, etc., and the content of DHA is also very high.
Mackerel is usually frozen or chilled that we can see, the first choice is chilled when buying, in addition to observing whether the appearance of mackerel is complete, whether the fish eyes are sunken, so as to ensure its quality to the greatest extent, and finally choose the origin of the best mackerel in Dalian.
3. Blackfish
Black fish is also called mullet, eating history is relatively long, almost 2,000 years ago by the "Shennong Materia Medica" listed as the best grade of insect fish. The amino acid content in its muscles accounts for 77.07% of the total, of which the total amount of 7 essential amino acids is 29.73%, and the protein content in the muscles is higher than that of grass carp, silver carp, bighead carp, Chinese soft-shelled turtle, hairtail, shrimp and eggs.
Recommended Recipe【Braised Black Fish】
Main ingredients: black fish, garlic, shallots, millet pepper
1. The black fish is sticky and slippery, let's scald it with hot water first, and then clean the black fish, especially the black membrane in the stomach, as well as the blood close to the bones, if it can't be cleaned, the fish will have a fishy smell when eaten.
2. After cleaning, we wipe the fish dry, then put it on the cutting board, and then use kitchen scissors to cut off the fins for it, then cut off the fish head, and then cut a knife from the tail of the fish, and then slice the fish meat along the fish bones, and then slice the fish bones for it.
3. After all the fish is processed, cut it into small pieces of about 3 cm, after all the meat is cut, put it in a bowl, pour in water, continue to clean the fish several times, wash the blood water, add a little salt and cooking wine after washing, grasp it and mix evenly, and marinate for 10 minutes.
4. Put some starch into the marinated fish, grasp it and mix evenly, after adding starch, the fish is not easy to spread out when cooking, so that the fish has some bottom taste.
5. Heat oil in the pot, heat the oil temperature of 6 into the fish, fry slowly over medium heat, don't be in a hurry to turn it first, otherwise it will stick to the pan, wait until the fish is set, we use chopsticks to gently turn it, continue to keep the medium heat and slow frying, until the skin of the fish is slightly golden.
6. Pour oil into the pot, fry the minced garlic first, then put a spoonful of bean paste to fry the red oil, then add the fish meat and gently turn it a few times, add an appropriate amount of beer, then put the straw mushroom light soy sauce, oyster sauce, salt, sugar, hoisin sauce and stir well, cover the pot and simmer over medium low heat for 15 minutes.
7. When the time is up, let's collect the juice on high heat, gently push it from the bottom, don't mix back and forth, otherwise the fish is easy to scatter, don't collect the juice too cleanly, sprinkle with chopped green onions and millet peppers, and it will be delicious.
This pot of fragrant braised black fish is ready, the taste is really too tempting, the black fish sauce is fragrant, the fish skin is soft and glutinous, the inside is tender and delicious, and the rice is particularly satisfying.
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