Winter is the best time to eat fish, and the ancients summed up that "eating 4 fish in winter is more than enough every year", which provides important guidance for our health. In winter, the fish is fatty and nutritious, suitable for the old and young. In the cold winter, fish is the fullest and most nutritious, especially rich in protein and vitamin D, which can improve immunity and enhance the body's resistance. The unsaturated fatty acids in fish are good for heart health, help lower cholesterol and prevent cardiovascular disease. Moreover, the meat of fish is delicate and easy to digest, making it an ideal nourishing food for the elderly and children.
Not only that, eating fish in winter can also increase the "surplus" in the human body, enhance immunity, and reduce the occurrence of colds and other diseases. This "yu" is of great significance in traditional medicine, which can help regulate the balance of yin and yang in the human body, enhance the yang energy in the body, and resist the invasion of cold. Therefore, eating fish in winter not only nourishes the body, but also helps us get through the cold winter.
1. Sea bass
Sea bass is one of the most nutritious fish with delicate and delicious flesh and rich fat content. It can be used to make many delicious dishes, such as braised sea bass. It's as simple as cleaning the sea bass and then changing the knife for later use. Then heat the oil in a pan and fry the sea bass until golden brown on both sides, then remove from the pan and set aside. Next, heat the oil, add the pork belly and stir-fry the fat. Then add diced bamboo shoots, diced shiitake mushrooms, green onions, ginger and garlic and stir-fry until fragrant, and then add an appropriate amount of bean paste to stir-fry the red oil. Then add cooking wine, soy sauce, dark soy sauce and aged vinegar, then add an appropriate amount of hot water and bring to a boil. Finally, add the fried sea bass and simmer for seven or eight minutes. Sprinkle with some diced green peppers, reduce the juice over high heat, and then remove from the pan.
2. Mandarin fish
Mandarin fish meat is fatty, delicious, rich in protein and fat, and has the effect of nourishing yin and nourishing blood. Squirrel mandarin fish is a very classic dish that is simple to make. First, the mandarin fish is cleaned, then the knife is changed and cut into a cross knife, and some green onions, ginger, salt, pepper and cooking wine are added to marinate for a while. After marinating, sprinkle with some dry flour to evenly coat the mandarin fish meat, and finally shake off the excess flour. Next, heat the oil and fry the floured mandarin fish until golden brown on the surface, then remove from the pan and set aside. At the same time, the fish head is also coated with flour, fried in a pan until golden brown, and then placed on a plate for later use. In another pot, pour the sweet and sour sauce over the oil: tomato paste, sugar, vinegar, starch and water in proportion, then add the green beans and carrots, cook over high heat until bubbling, and finally sprinkle some chopped green onions and reduce the juice over high heat. Finally, pour it over the fish.
3. Silver carp
Silver carp is a fish with delicious meat and good health, especially in autumn and winter. Chopped pepper tarpon head is a very popular dish. The production method is very simple, just clean the fish head, add ginger, salt, pepper and cooking wine, stir well, and marinate for 10 minutes. Then put it in a pot, spread with green chopped peppers, pour in beer, add a spoonful of lard, cover and simmer for 30 minutes. Finish with a sprinkle of chopped green onions.
4. Crucian carp
Crucian carp is a common carp with delicious meat and excellent nourishing effect. Braised crucian carp is a very classic dish. After the crucian carp is cleaned, heat the oil and fry the crucian carp until golden brown on both sides. Then add green onions, ginger and garlic and stir-fry until fragrant, cook in soy sauce, vinegar, dark soy sauce and cooking wine, then add shiitake mushrooms and mushroom water. After the fire boils, simmer for more than ten minutes, then reduce the juice on high heat, and finally sprinkle some chopped green onions.
The benefits of eating fish in winter are also reflected in the nutritional value of the fish. Fish is excellent for good quality protein and vitamin D**. Protein is an important component of the body's cells, which can repair and build tissues and boost immunity. Vitamin D promotes the absorption and utilization of calcium to maintain bone health.
In addition, fish meat is rich in unsaturated fatty acids, which are very beneficial for heart health. Unsaturated fatty acids can lower cholesterol levels, reduce fat deposits on the walls of blood vessels, and prevent the occurrence of cardiovascular diseases. At the same time, omega-3 fatty acids in fish are beneficial for brain and vision development and can improve the function of the nervous system.
Fish is delicate and easy to digest, making it an excellent nourishing food for the elderly and children. In the cold weather of winter, eating fish can provide heat to the body, help maintain body temperature, and strengthen resistance.
In conclusion, eating fish in winter can provide our body with nutrients and healthy care. So, why not try the delicious fish this winter to keep our bodies energized and healthy during the cold season. I hope you all have health and happiness this winter!