"Tonicate in autumn and winter, and kill tigers next year" is a widely circulated saying. Tonic in autumn and winter requires tonic. In autumn and winter, if you don't pay attention to it, you will eat some high-fat foods. These foods are high in nutrition, but their calorie and fat content are not low. It is not suitable for the elderly or children or those with weak spleen and stomach . So what is better to eat for supplements in autumn? fish is a good choice, especially for the elderly and children. What fish should I eat in autumn and winter?
The older generation often say: "Winter crucian carp summer cat". You should eat more crucian carp in winter, because the meat in winter is more delicious, with high nutritional value, and a low fat content. The crucian carp is rich in high-quality protein, vitamin A, vitamin B, and trace elements such as calcium, phosphorus, and iron. Especially the protein content is very high, second only to shrimp. Eating crucian carp frequently can not only supplement protein , but also enhance resistance. The two nutrients DHA and EPA in crucian carp have a good effect on brain development, and the unsaturated fatty acids are also very beneficial to the health of blood vessels.
Traditional medicine believes that crucian carp has the effects of strengthening the spleen and stomach, promoting diuresis and reducing swelling, and promoting blood vessels. It has good effects on people with loss of appetite, edema, and weak spleen and stomach. However, eating crucian carp is the best in autumn and winter. The nutrition of steaming or boiling soup is the best. If it is fryed and fried, the effect will be greatly reduced. Therefore, crucian carp soup is the best way to eat in autumn and winter. Moreover, crucian carp soup has a good moisturizing and nourishing effect. It is very suitable for eating in cold autumn and winter. It enhances resistance while also increasing cold resistance.
Speaking of crucian carp soup, the biggest impression is that the soup is milky white. In fact, it is not milky white crucian carp soup that has higher nutritional value. The color and nutritional value of the soup are not linked to it. Moreover, the milky white soup needs to be fried before it can be formed. fried fish is not friendly to novices and is a relatively difficult thing. It has also been said that fried oil will reduce the nutrition of crucian carp. However, in addition to the milky white soup, fried oil also has an advantage, even if it can reduce the fishy smell of crucian carp. , each has its own advantages and disadvantages;
I prefer stewing crucian carp soup in autumn and winter. The fishy smell can be reduced by adding some seasonings. Let’s share with you a recipe for casserole crucian carp soup. The taste is particularly delicious and does not require fried oil. It is more suitable for novices. When stewing crucian carp soup in , a ingredient is also added, which not only makes the soup taste more umami, but also has better nutritional value. The article below will be explained in detail. Friends who like it can try it!
[Raw Ingredients] crucian carp, ginger, white pepper , cooking wine, red dates, wolfberry;
[How to make crucian carp soup in casserole]
1. It is generally recommended to cook the crucian carp directly after processing. You can buy the crucian carp home to raise it. The crucian carp has a strong vitality. Put it in a large basin, add more water, and then put the basin in the pool. The faucet is on, and the water flow does not need to be very large. It feels like it is dripping a drop of water in about two or three seconds. Using this method to raise crucian carp can be kept at home for several days.
2. When preparing to stew crucian carp soup, remove the crucian carp. fish scales . The internal organs and blood must be completely cleaned. After cleaning, use a knife to scrape the black film on the fish skin, scrape it in reverse, from the tail to the fish head, so that it can scrape cleaner. After scraping, rinse it clean again, which can remove the fishy smell very well.
3. After the crucian carp is processed, prepare a piece of lean meat. This is the key to the deliciousness and nutritionality of crucian carp soup. Lean pork is rich in protein, carbohydrates , calcium, iron, phosphorus and other nutrients. It has good results for iron deficiency anemia , repairing and renewing cells and promoting metabolism.
4. Prepare some ingredients to remove the fishy smell. A little more ginger, a little cooking wine and white pepper. White pepper can not only remove the fishy smell and increase freshness, but also warm the middle and dispel cold.
5. Cut the prepared lean pork into diced or minced meat, add a little cooking wine and light soy sauce to season, stir evenly, stuff the processed lean pork into the fish belly, there is no requirement for the amount of lean meat, as long as it is not stuffed too tightly, because the lean meat is stuffed too tightly and it is not easy to cook when stewing. After stuffing the lean meat, put a few slices of ginger into the fish belly.
6. Put the whole processed fish into a casserole, add more slices of ginger, about a tablespoon of cooking wine, a little white pepper and an appropriate amount of water. Do not use too much water, otherwise the umami flavor of the fish will be diluted and boil over high heat.
7. After boiling on high heat, skim off the frost on the surface, turn to low heat and simmer for half an hour.
8. After stewing, season, add a little salt, red dates and wolfberry, stew for another 5 minutes. After stewing, it will be released from the pot;
9. The crucian carp soup stewed in this way is particularly delicious. It has lean meat and has a light greasy, but it is not greasy. It can be drunk by the elderly and children.
Camel pot crucian carp soup summary:
1. The freshness of the fish has a great impact on the umami flavor of the soup. The soup stewed with fresh fish is better. It is not recommended to stew the frozen fish.
2. It is not recommended to heat the crucian carp soup repeatedly, and the amount of stewed one meal is the best.
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