Eat 4 fish in winter, more than every year. This ancient adage has been passed down to this day, telling us that winter is the best time to eat fish. It is said that the fish in winter are fatty and nutritious, especially suitable for young and old.
In the cold winter, the weather is cold and frozen, which is the time of the year when the fish meat is the fullest and the most nutritious. Therefore, the ancients summed up the wise saying that "if you eat 4 fish in winter, you will have more than enough every year". And behind this wise saying, there is a wealth of nutrition and healthy care.
Fish is an excellent source of high-quality protein and vitamin D**, which boosts immunity and strengthens the body's defenses. At the same time, the unsaturated fatty acids rich in fish are good for heart health, help lower cholesterol and prevent cardiovascular diseases. What's more, fish is delicate and easy to digest, making it an excellent nourishing food for the elderly and children.
First of all, let's talk about sea bass, which is one of the most nutritious fish due to its delicate flesh, delicious meat and rich fat content.
Recommended recipe [Dry braised sea bass].
Method: Handle the sea bass clean, then change the knife for later use.
Then heat the oil, add the sea bass and fry until golden brown on both sides, and then remove from the pan for later use.
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 add 1 tablespoon of bean paste to stir-fry the red oil.
Then add cooking wine, soy sauce, dark soy sauce and aged vinegar, add an appropriate amount of hot water, and bring to a boil over high heat.
Then add the fried sea bass and simmer for seven or eight minutes.
Finally, sprinkle some diced green peppers, reduce the juice over high heat, and you can get out of the pot.
The second is the mandarin fish, the meat is fat, delicious, and rich in protein and fat, which has the effect of nourishing yin and nourishing blood.
Recommended recipe [squirrel mandarin fish].
Method: Clean the mandarin fish, then change the knife, cut it into a cross knife, add some green onion ginger, salt, pepper and cooking wine to grasp it well, and marinate it for a while.
After marinating, sprinkle some dry flour so that the mandarin fish meat is evenly coated with dry flour. Finally, shake off any excess dry flour.
Heat the oil, then add the flour-covered mandarin fish and fry until the surface is golden brown, and then remove from the pan for later use. The fish head is also coated in flour, fried in a pan, fried until golden brown, and then placed on a plate for later use.
Heat the oil, then pour in the sweet and sour sauce: 5 tablespoons tomato paste, 4 tablespoons sugar, 3 tablespoons vinegar, 2 tablespoons starch and 1 bowl of water. Add green beans and carrots, cook over high heat until bubbling, and finally sprinkle some chopped green onions to reduce the juice over high heat. Finally, pour it over the fish.
Speaking of silver carp, it is a delicious and wholesome fish, and autumn and winter are the best seasons for silver carp.
Recommended recipe [chopped pepper tarpon head].
Method: Clean the fish head, add some ginger, add some salt, pepper and cooking wine to spread evenly, and marinate for 10 minutes.
Then put it in a pot, spread with green chopped peppers, pour in beer, and add a spoonful of lard.
Cover and simmer for 30 minutes, then sprinkle with chopped green onions.
Finally, there is crucian carp, which is a common carp with delicious meat and excellent nourishing effect.
Recommended recipe [Braised crucian carp].
Method: Clean the crucian carp, then heat the oil, add the crucian carp and fry 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, and then add shiitake mushrooms and mushroom water.
Bring to a boil over high heat, simmer for more than ten minutes, and finally reduce the juice over high heat, and sprinkle some chopped green onions after getting out of the pot.
In addition to nourishment, there is another important benefit of eating fish in winter, which is that "there is more than enough every year". According to the theory of traditional medicine, eating fish in winter can increase the "surplus" in the human body, so that people can enhance their immunity in the cold season and reduce the occurrence of colds and other diseases. Therefore, "eat 4 fish in winter, more than every year" also has this meaning.
This winter, try the delicious fish, which will not only bring a healthy nourishment to your body, but also enjoy a delicious feast for your taste buds. May you have health and happiness this winter!
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