It's cold in the morning. It is recommended that parents give their children more fish, which is rich in DHA, with more meat and less prickly nutrition, and high intake of
Autumn and winter are coming, and the cold winter is about to enter the cold winter. The weather is cold. We need to increase the calories appropriately to cope with the additional physical consumption caused by the low temperature. This requires more intake of high-quality protein , especially for children in the growth period. It can not only increase resistance, but also make the children grow stronger.
The nutrients needed for children to grow up lies in balanced nutrition. The sources of high-quality protein are nothing more than meat, fish, eggs, dairy products, soybeans and their products. Our family likes to eat fish, and the most common one on the table is fish.
blue and white fish is a relatively common deep-sea fish . The back of the body is blue and blue with irregular dark blue horizontal markings. From September to November every year, it is the most fat time for blue and white fish. The oil content is as high as 30%, and it is also rich in protein, marine omega-3 fatty acids, vitamin B12, vitamin D and iodine. Especially the DHA contained in blue and white fish ranks first among many sea fish. Rich DHA is conducive to the long-term development of the brain, fully activate the hippocampus that controls memory, add points to the child's IQ, and is also easily absorbed by the human body. It is cold, so parents are advised to give their children more fish, which is rich in DHA, with more meat, less prickly, and high nutrition.
The meat of blue and white fish is firm, chewy and full of umami flavor. It has a completely different taste from the fish we usually eat. Usually we go to the restaurant to eat roasted blue and white fish, or Zhaobao roasted blue and white fish, etc. Today I will share with you a very unique method. Add 1 spoonful of red wine lees when cooking. Not only does it reduce the fishy smell, it also adds a layer to the already plump blue and white fish. It is mellow and delicious, and it is very delicious. Let’s share the specific method with you, let’s take a look!
[Red wine lees, blue and white fish]
[Ingredients]: 2 boneless blue and white fish, 1 spoon of red wine lees, a little salt, ginger and garlic, and an appropriate amount of oil
[Method]: 1. Prepare the ingredients, 2 blue and white fish, 1 spoon of red wine lees, and the blue and white fish bought are frozen and boneless.
2. Clean the blue and white fish, cut it into small pieces, add a little salt, and marinate the pepper for 10 minutes.
3. Take some flour on the surface of the marinated blue and white fish. Don’t have too much flour, just a thin layer.
4. Heat the pan in the pot, add the blue and white fish, fry until the surface is slightly yellow, and serve.
5. Pour a little oil into the pot, add garlic, and stir-fry the old ginger to bring out the aroma.
6. Put the fried blue and white fish into the pot, add 1 spoonful of red wine lees, a little salt, and add half a bowl of water.
7. Boil over high heat and turn to medium heat, cook until the fish tastes good, the soup is dried up, sprinkle with chopped green onion and turn off the heat.
8. The blue and white fish out of the pot is not only tender but also delicious. The addition of red wine lees adds a layer to the already plump and tender blue and white fish, which is mellow and delicious, and is particularly delicious.
[Tips]: When we choose blue and white fish, we should pay attention to: ① Look at the color and shape. When choosing blue and white fish, check whether its appearance is complete, without damage, no blood spots, and no swelling in the abdomen. Peacock blue stripes on the back are clear and bright. ② When choosing, you can gently press the fish body with your fingers. The fresh blue and white fish meat is solid and elastic. The depression will disappear immediately after acupressure, without any odor, and the muscle cut surface is shiny.
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