1. Mandarin fish
Mandarin fish is a common fish in winter, with tender meat and delicious taste. It is rich in protein, a variety of amino acids and vitamins, which are beneficial to enhance the body's immunity and improve liver function. Mandarin fish is rich in unsaturated fatty acids, which help to lower blood lipids and also help the cardiovascular system to a certain extent.
Recommended method: Braised mandarin fish
Ingredients: Mandarin fish: one (about 500 grams);Ginger: to taste;Garlic: to taste;Green onions: to taste;Cooking wine: to taste;Light soy sauce: to taste;Dark soy sauce: Appropriate amount;Sugar: to taste;Salt: to taste;Edible oil: appropriate amount;Water: Appropriate amount;Coriander (optional): To taste.
Production Steps:1Handling mandarin fish: Remove the scales and guts of the mandarin fish, wash and cut into sections for later use. You can make several cuts on the diagonal blade of the fish to help absorb the flavor.
2.Marinate the fish pieces: Put the fish pieces in a bowl, add an appropriate amount of cooking wine and light soy sauce and marinate for a while to let the fish pieces absorb the flavor.
3.Stir-fry in a hot pan: Pour an appropriate amount of cooking oil into the pot, heat it over medium-low heat, add ginger, minced garlic and green onion and stir-fry until fragrant.
4.Fry the fish pieces: Arrange the marinated fish pieces evenly in the pan and carefully fry until lightly browned on both sides.
5.Seasoning and cooking: Add an appropriate amount of water, add a little sugar, salt, dark soy sauce, cover the pot, and turn to low heat to cook.
6.Simmer to reduce the juice: When the fish pieces are cooked until they are seven or eight years old, switch to high heat to reduce the juice to make the fish pieces flavorful.
7.Plating: When the soup is thickened, sprinkle with chopped coriander (optional), then turn off the heat and serve.
8.Enjoy: Serve the braised mandarin fish on a plate, drizzle with the broth, and serve with a sprinkle of chopped green onions or coriander.
Tips: 1) Master the heat when cooking to avoid the fish being cooked for too long and the meat will become old.
2) The amount of seasoning can be adjusted according to personal taste to ensure that the flavor is absorbed.
2. Grass carp
Grass carp is a common freshwater fish, and winter is also the time when its meat is at its fattest. Grass carp is rich in protein, vitamins and trace elements, which help to enhance immunity and improve physical fitness. Its meat is delicious and suitable for a variety of cooking methods, such as steaming, braised and so on.
Recommended method: Steamed grass carp
Ingredients: Grass carp: one (about 500 grams);Ginger: to taste;Garlic: to taste;Green onions: to taste;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;Edible oil: appropriate amount;Coriander (optional): To taste.
Production Steps:1Cleaning and handling of grass carp: Remove the scales and guts of the grass carp, then wash and absorb the water with a kitchen paper towel. Count the knives on the diagonal blades on either side of the fish to help absorb the flavor and cook evenly.
2.Marinated fish fillet: Place the grass carp on a plate, sprinkle with ginger, green onion and minced garlic, drizzle with cooking wine and light soy sauce, and marinate for a while to let the grass carp absorb the flavor.
3.Prepare the steamer: Bring water to a boil and place the marinated grass carp on the steamer drawer.
4.Start steaming the fish: After the steamer water is boiling, steam it over medium heat for about 8-10 minutes, depending on the size of the fish, be careful not to steam it for too long to avoid the meat getting old.
5.To make the seasoning: Take another pot, pour in an appropriate amount of cooking oil, heat until slightly hot, add chopped green onions and stir-fry until fragrant, then turn off the heat.
6.Steamed fish out of the pot: Take out the steamed grass carp and pour the green onion oil on the grass carp.
7.Finishing to taste: Garnish with a pinch of salt and chopped cilantro (optional) and serve.
Tips: 1) In the process of steaming grass carp, you can add an appropriate amount of ginger, garlic and green onion according to your personal taste to add flavor.
2) The time of steaming the fish needs to be controlled according to the size and thickness of the grass carp to avoid steaming for too long and causing the meat to become old.
3. Sea bass
Sea bass has a delicate flesh and delicious taste, making it one of the most loved fish in winter. Rich in high-quality protein, vitamins and minerals, it is good for strengthening immunity and boosting metabolism. Sea bass is also rich in unsaturated fatty acids, which help regulate blood lipids and maintain cardiovascular health.
Recommended method: Sea bass tofu soup
Ingredients: Sea bass: one (about 300 grams);Tofu: to taste;Ginger: to taste;Green onions: to taste;Coriander (optional): To taste. Salt: to taste;Edible oil: appropriate amount;Water or stock: to taste.
Production Steps:1Preparation: Remove the scales and guts of the sea bass, wash and chop into cubes, and cut the tofu into cubes for later use. Thinly slice the ginger and cut the green onion into sections. Wash and chop the parsley and set aside.
2.Handling the Fish Pieces: The fish pieces are marinated with a little salt for a few moments to remove the fishy smell.
3.Stir-fry in a hot pan until fragrant: Pour an appropriate amount of cooking oil into the pan, add the green onion and ginger slices and stir-fry until fragrant.
4.Fry the fish pieces: Place the marinated fish pieces evenly in the pan and carefully fry until lightly browned on both sides.
5.Add water to boil the soup: Add an appropriate amount of water or stock (about one layer of fish pieces), bring to a boil over high heat, reduce the heat to low and simmer, and simmer until the fish is cooked and soft.
6.Add the tofu: When the fish is almost cooked, add the chopped tofu cubes and cook for another 2-3 minutes to allow the tofu to absorb the flavor.
7.Final seasoning: Add salt to taste, adjust to taste. Sprinkle with chopped coriander (optional) and turn off the heat.
8.Serve on a plate: Serve the cooked sea bass tofu soup in a bowl, garnish with coriander and serve.
Tips: 1) Master the heat when cooking the soup to avoid the fish being too soft due to too long cooking.
2) Choose tender fish and fresh tofu to make the soup more delicious.
Fourth, the yellow girl
Yellow girl, also known as yellow croaker, is one of the most abundant marine fish in winter. Its meat is delicious and rich in protein, vitamins and minerals. Yellow girl helps to enhance the body's immunity, promote metabolism, and is rich in calcium, which helps bone health.
Recommended method: Yellow girl stewed tofu
Ingredients: Yellow croaker (yellow girl): 1 (about 300 grams);Tofu: 300 grams;Ginger: to taste;Green onions: to taste;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;Edible oil: appropriate amount;Water or stock: to taste. Coriander (optional): To taste.
Production Steps:1Preparation: Remove the scales and guts of the yellow croaker, wash and cut into cubes, and cut the tofu into cubes for later use. Thinly slice the ginger and cut the green onion into sections.
2.Handling the Fish Pieces: Marinate the fish pieces for a while with a pinch of salt and cooking wine to remove the fishy smell.
3.Stir-fry in a hot pan until fragrant: Pour an appropriate amount of cooking oil into the pan, add the green onion and ginger slices and stir-fry until fragrant.
4.Fry the fish pieces: Place the marinated fish pieces evenly in the pan and carefully fry until lightly browned on both sides.
5.Add water to boil the soup: Add an appropriate amount of water or stock (about one layer of fish pieces), bring to a boil over high heat, reduce the heat to low and simmer, and simmer until the fish is cooked and soft.
6.Add the tofu: When the fish is almost cooked, add the chopped tofu cubes and cook for another 2-3 minutes to allow the tofu to absorb the flavor.
7.Final seasoning: Add salt to taste, adjust to taste.
8.Serve on a plate: Serve in a bowl the boiled yellow croaker stewed tofu and sprinkle with chopped coriander (optional) and serve.
Tips: 1) Master the heat when cooking the soup to avoid the fish being too soft due to too long cooking.
2) Choose fresh yellow croaker and good tofu to make the soup even more delicious.
Four fish are known as a nourishing product in winter, not only because of their delicious taste, but also because of their rich nutrition and unique effects. Mandarin fish, grass carp, sea bass and yellow croaker bring warmth and nourishment during the winter months, injecting vitality and strength into the body. They are rich in high-quality protein, various vitamins and minerals that help to strengthen immunity and improve physical fitness. Not only that, but they are also an important part of traditional Chinese food culture, playing an important role in family dinners and festivals. As the New Year approaches, let's feel the health blessings brought by these four nourishing and delicious fish, and look forward to health and prosperity throughout the year. May the nourishing delicacies of winter be a wonderful start for us to welcome the New Year in a healthy way. Autumn and Winter Check-in Challenge