Delicious Ingredients in WinterWinter is a cold season, and people need to consume some extra high-protein foods to meet their body's needs in order to maintain their body temperature and vitality. And among the many foods,FishConsidered the best option. FishAbundantProteinsMineralswithVitaminsAt the same time, the fat content is relatively low, and the unsaturated fatty acids are one of the nutrients required by the body. During the cold winter months, eat moreFishNot only can it be replenished with nutrients,Boosts immunity, but also to resist the discomfort of the cold. In addition,FishIt also helps to lower cholesterol and prevent the occurrence of cardiovascular diseases. Let's take a look at the 4 best types of fish to eat in winter.
Crucian carp is described as "winter carp and summer carp" because in winter, crucian carp has the thickest, fattest flesh and the highest nutritional value. Whether it is braised in a braised or steamed soup or stewed soup, the nutritional effect of crucian carp is the best. It can both taste tender and keep the food juicy and umami. So, whether it's boiled in soup or stewed, crucian carp is a must-have dish in winter.
Ingredients: 1 crucian carp,Pork100 grams, 1 small handful of black fungusCooking wine1 tablespoon, salt to taste, light soy sauce 1 tablespoon, 1 small piece of ginger, oil to taste.
1.Guttify the crucian carp and rinse well. Soak the black fungus in warm water in advance. willPorkWash and chopMinced meat
2.Chop the black fungus and withMinced meatPut it together in a container and add itCooking wine, salt and light soy sauce and stir well. Stuff this mixture into the abdominal cavity of the crucian carp.
3.Heat the oil in a pan, add the processed crucian carp and fry until golden brown on both sides. Add an appropriate amount of boiling water, bring to a boil over high heat, turn to medium heat, and cook until the soup is white. Add salt to taste, bring to a boil again and sprinkleFinely chopped green onionsto turn off the heat.
Sea bass is rich in easily digestibleProteins, fat, calcium, potassium and other nutrients. It has the characteristics of warmth and lusciousness, which can strengthen the spleen and stomach and replenish the function of the liver and kidney. The sea bass in winter is rich and delicious, the meat color is white, and the taste is delicate, which is the best time to eat sea bass in winter.
Ingredients: 1 sea bass,Onions1/2, 15 grams of light soy sauce, 10 grams of dark soy sauceOyster sauce10 grams, 15 grams of hoisin sauce, 2 grams of saltCooking wine15 grams,Black pepper1 gram, 5 grams of corn starch, 8 grams of oilGarlic2 pieces, 1 piece of gingerXiaomi2 peppers, appropriate amount of green onions.
1.Prepare the ingredients, wash the sea bass, cut it into small pieces, add 2 grams of salt, 15 gramsCooking wine, 15 grams of light soy sauce, 10 grams of dark soy sauce, 10 gramsOyster sauce, 15 grams of hoisin sauce, 1 gramBlack pepperFlour, 5 grams of corn starch, mix evenly, marinate for 1 hour.
OnionsPeel, wash and cut into small pieces. GarlicKeep it intact and don't shredd. Ginger cut into small pieces.
3.Add a little oil to the pan and put it inOnions, old ginger,Garlicand stir-fry until fragrant. Will fry until fragrantOnionsSpread it flat on the bottom of the pan, stack the marinated fish pieces on top and pour in the remaining sauce. Cook on waterless mode and sprinkle when doneFinely chopped green onionswithXiaomiPepper and drizzle with hot oil.
In winter, the hairtail is the fattest, with rich and oily meat and a particularly good taste. Hairtail fish is rich in nutrients and has the effect of tonifying the spleen and invigorating qi.
Ingredients: 300 grams of hairtail, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of dark soy sauceCooking wineAppropriate amount, appropriate amount of sugar, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of water starch.
1. Wash the hairtail and cut it into sections. Finely chop the ginger and garlic, and cut the green onion into sections.
2.Heat a little oil in a pan and stir-fry the minced ginger and garlic until fragrant. Add the hairtail segments and fry until golden brown on both sides.
3.Add to tasteCooking wineStir-fry evenly. Add an appropriate amount of light soy sauce, dark soy sauce, sugar and salt, and continue to stir-fry evenly.
4.Add some water, cover and cook for about 5 minutes until the hairtail is cooked through. Finally, add an appropriate amount of chicken essence and stir-fry evenly. After thickening, sprinkle with green onions, stir-fry evenly and turn off the heat.
The meat of the eel is delicate and delicious, and it is a winter traditionGastronomyOne. It is rich in premiumProteins, unsaturated fatty acids andVitamins, helps to enhance physical strength, nourishmentKidneysBoosts immunity
Ingredients: 100 grams of eel, 200 grams of white rice, appropriate amount of chives, appropriate amount of egg yolk, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of light soy sauce,Cooking wineAppropriate amount, sugar to taste, salt to taste.
1. Chop the eel into sections, add an appropriate amount of cooking wine, sugar and salt and marinate for 10 minutes.
2. Finely chop the chives and finely chop the ginger and garlic. Beat the egg yolks and set aside.
3. Heat a little oil in a pan and fry the eel segments until golden brown on both sides.
4.Add minced ginger and garlic to stir-fry until fragrant, and then add an appropriate amount of light soy sauceCooking wine, sugar and salt stir-fry evenly.
5. Add an appropriate amount of water, bring to a boil, turn to low heat and cook for 5 minutes to let the fish pieces absorb the flavor.
6.Bring water to a boil in another pot, cook the rice, and then serve in a bowl. Cover the cooked eel over the rice and sprinkleFinely chopped green onions
7. Finally, drizzle the egg yolk liquid and steam in the steamer for 10 minutes before enjoying.
theseFishIt can be prepared in a variety of ways, from simple sautés to more complex roasts or stewings, all to maintain their delicious taste and rich nutritional value. I hope you will enjoy these delicacies more during the winter monthsFishto replenish the body with adequate nutrients and energy.