Tomorrow is the winter solstice, it is said in the "Seventy-two Candidate Explanations of the Lunar Order"."On November 15th, the breath of the end is extremely good. ”
In the face of the cold season, we can't help but ask ourselves, how to maintain the health of the body, how to channel the yang energy in the body to fight the evil of cold?
As the "Yellow Emperor's Neijing" says,"The response of winter weather, the way of cultivation,"It is necessary for us to take active health measures to maintain the balance of the body.
Winter is characterized by cold and dryness, and such a climate can easily adversely affect the human body.
According to the theory of the "Compendium of Materia Medica", the cold climate will restrict the meridians of the human body, block the circulation of blood and qi, and easily lead to poor qi and blood, thus causing various diseases.
In order to cope with this situation, we can start with food and choose ingredients that have a warming effect to help the body dispel cold evil and stimulate the vitality of yang energy.
This is exactly what ancient medicine emphasized"Winter supplements yang, summer supplements yin".ideas.
The nutritional value of fish
In winter, the human body needs more calories to maintain body temperature, and fish is rich in high-quality protein, which is an excellent calorie**.
Protein is an important component of the constructive tissue, which has the function of nourishing and repairing.
Especially during the cold season, moderate intake of fish can provide the body with the calories it needs, help maintain body temperature, and relieve the feeling of cold.
This also confirms the principle of combining "food supplement" and "medicinal supplement" in the theory of traditional Chinese medicine health preservation.
The abundance of omega-3 fatty acids in fish is the secret to winter health**.
Omega-3 fatty acids have a significant effect on the health of the cardiovascular system, helping to lower cholesterol levels and reduce the risk of arteriosclerosis.
In dry cold weather, it is easy to lose moisture, and omega-3 fatty acids can improve the moisture retention of ** and resist the discomfort caused by dryness.
Different species of fish provide a variety of nutrients to our body during the winter. In the cold season, it is necessary to choose different ingredients according to individual differences.
For example, for people with yang deficiency constitution, it is more appropriate to choose the type of fish that is warm in the meat. For people with yin deficiency, you can choose fish that contains the effect of nourishing yin.
Therefore, a diverse selection of fish helps to meet the needs of different physiques and provides more possibilities for health care.
How to choose fish reasonably in winter, and how to skillfully match seasonings to maximize the original flavor of fish?
Try a few of the following dishes.
Steamed turbot
Remove the scales and internal organs of the treasure fish, clean it, and use a knife to cut three times on each side of the fish body, which is conducive to flavor and steaming.
Place shredded ginger and green onion on each knife on both sides of the fish.
Sprinkle an appropriate amount of salt evenly on both sides of the fish, then drizzle with cooking wine and light soy sauce and spread evenly on the fish.
Place the ginger and green onion evenly in the knife on both sides of the fish body to improve the flavor.
Place the marinated turbot on a plate and try to lay it as flat as possible.
Add an appropriate amount of water to the pot and bring to a boil over high heat.
Put the dish with the tosbao fish in the steamer, cover the pot and steam over medium-low heat for 10-15 minutes until the fish is cooked through.
After steaming, sprinkle with chopped green garlic and drizzle with an appropriate amount of hot oil.
The fish body is sprinkled with shredded green onions and ginger to enhance the flavor and fragrance.
Decorate the steamed turbot fish plate neatly, drizzle with chives, ginger and garlic in hot oil, and serve.
The steamed turbot fish made in this way maintains the original flavor of the fish, and the taste is tender and fragrant, making it a simple and delicious home-cooked dish. It tastes even better with rice.
Carp soup
Remove the scales and guts of the carp, clean it, and use a knife to cut three times on each side of the fish body, which is conducive to flavor and cooking.
Place ginger slices on each knife on both sides of the fish.
Add an appropriate amount of water to the pot and bring to a boil over high heat.
Add the carp, blanch for a minute or two to remove the blood, then remove the carp.
Add an appropriate amount of water to the pot, add the ginger slices and green onions, and bring to a boil.
Add the blanched carp, add an appropriate amount of cooking wine, turn to low heat and cook for 15-20 minutes until the fish is cooked.
Add an appropriate amount of salt to the cooked carp soup and season to taste.
Then stir gently, making sure the salt dissolves evenly in the soup.
Remove the boiled carp soup and put it in a soup bowl.
You can sprinkle some chopped green garlic to enhance the flavor.
The carp soup made in this way is light and delicious, and the soup is delicious, which is suitable for those who need a light taste.
Carp is tender and rich in protein, making it a healthy soup. It tastes even better with rice.
Fish fillet hot pot
Prepare a variety of ingredients such as fish fillet, suifa kelp, onions, mushrooms, soft tofu, zucchini, cabbage, shredded chicken, and beef slices.
Heat the pan with cold oil, add ginger slices and minced garlic, and stir-fry until fragrant.
Add the hot pot base and stir well.
Add the chicken stock or clear broth, bring to a boil, then add an appropriate amount of soy sauce, salt, chicken essence, and season.
Dip the prepared ingredients into the hot pot separately and scoop them up according to your preference.
Beat the eggs, stir well, and dip the ingredients.
Place the ingredients in a bowl, add some hot pot base and sprinkle with chopped green onions for garnish.
Boil some consommé or chicken stock, pour into a bowl and enjoy.
The fish fillet hot pot made in this way is a delicious hot pot suitable for winter because of the fresh, light and delicious soup base and fresh soup base.
According to personal taste, you can choose different dipping sauces to add layers to the hot pot.
Winter is the season that requires more care, and choosing the right ingredients, such as fish, can not only maintain the body's heat, but also reconcile the balance of yin and yang in the body, injecting warmth and vitality into the body.