Many people like to supplement a large amount of pork, beef and mutton in autumn and winter, in fact, in daily life, fish meat is higher in terms of taste and nutritional value. Especially the protagonist today - bring fish! The striped fish is easy to digest and absorb, and is a home-cooked recipe for all ages.
Nutritional value of striped fish
With fish meat tender and delicate, delicious, containing protein, fat, a certain amount of carbohydrates, calcium, phosphorus, iron, vitamin A and vitamin B and other nutrients, fish scales contain 20%-25% of the oil, which has essential fatty acids.
With fish warm and sweet taste, with warm stomach tonic, strong heart and kidneys, as well as the effect of relieving muscles and blood, improving the spirit, eating in the cold winter, especially suitable!
The protein content of the fish is 2 times that of pork, the absorption and utilization rate of the human body is high, and it is rich in vitamin D, calcium and phosphorus to effectively prevent osteoporosis, the elderly eat more strong muscles and bones, and children can grow taller
Delicious way to eat with fish
1. Steamed fish with strips
【Ingredients】With fish, cooking wine, soy sauce, salt, monosodium glutamate, ginger, garlic, green onion, red pepper, coriander.
【Directions】
1. Choose fresh fish, remove its cheeks, internal organs and abdominal black membrane, and rinse it. Divide into even segments. Marinate for 5 minutes with cooking wine, soy sauce, salt, and MSG.
2: Place ginger slices, garlic slices and shredded green onion at the bottom of the plate, place the marinated fish segments on top of each other, and pour the marinade juice into the steaming pan.
3: Steam in the pot and steam in water, turn off the heat for 8 minutes after opening, simmer for 2 minutes. Heat the oil, add red pepper shreds, garlic slices and ginger shreds, and sauté until fragrant. Pour out the soup from the steamed fish dish, sprinkle with shredded shallots and chopped coriander, and pour the steamed soy sauce over the steamed striped fish.
2: Fry the fish
【Ingredients】 600g of fish, 4 cloves of garlic, 1 spoonful of light soy sauce, 1 spoonful of cooking wine, appropriate amount of corn starch, appropriate amount of pepper and salt, a little ginger, a little green onion, a little olive oil.
1: Wash and cut the fish, and prepare the green onion, ginger and garlic. Put the striped fish into a deep basin, add the onion, ginger and garlic, cooking wine, soy sauce, pepper and salt and stir evenly for marinating, more than half an hour, you can flip it halfway.
2: Mix corn starch with salt and pepper. Wrap the marinated strips of fish with a layer of starch and wrap them all together.
3: Brush the bottom of the pan with a layer of oil and heat it up. Add the strips of fish and fry over low heat. Pay attention to turning over the noodles, and cook them on both sides before they can be eaten.
Don't eat such fish
There have been media reports that when cooking the fish bought, the fish meat not only "creaks". After entering the frying pan, it is even more or rolled, or exploded, the scene is called a hilarity...
This is not the same as usual, ah, with questions, to see what these fish have experienced.
hairtail
Why "blossom"
The bursting "flowering" of the striped fish after frying is due to the soaking of the illegal additive formaldehyde.
Formaldehyde is certainly not unfamiliar to everyone, colorless, has a strong irritating odor, the national second-level toxic substances, after the house decoration can not be immediately moved in is because formaldehyde may exceed the standard.
But why should a good fish soak in formaldehyde? This is because formaldehyde has a strong bactericidal and antiseptic function and is a cheap industrial preservative. 35-40% of the aqueous solution of formaldehyde is formalin, which can be used to soak biological specimens. In addition, formaldehyde also has the effect of preserving freshness and increasing color, and adding to aquatic products can extend the shelf life and increase color.
After soaking the formaldehyde in the fish, the protein becomes denatured, and the fish loses its elasticity and tension and becomes very brittle. In addition, when soaking, the degree of formaldehyde exposed to the inside of the fish body and the surface is not the same, so the degree of protein denaturation is also different, and suddenly encounter high temperature will occur to varying degrees of distortion and bursting, which looks like "flowering".
Therefore, such a fish should not be eaten.