The cold weather of winter makes people less active, and the body needs more nutrients to maintain body temperature and daily activities. In winter, fish meat is tender and nutritious, which is very beneficial to the body. FishAbundantProteinsMineralswithVitaminsand is lower in fat. In addition,FishRich in unsaturatedFatty acids, theseFatty acidsVery important for good health. Moderate amountFishIntake can provide the body with the nutrients it needs, strengthen the body's immunity, and resist the discomfort caused by cold weather. In addition, regular consumption of fish can also help lower cholesterol and prevent cardiovascular disease. Therefore, eating fish in winter has become the first choice of smart people. Now let's take a look at the four best fish to eat in winter.
Crucian carp is the fattest in winter, and the meat is also the most tender. It can be steamed, boiled, or even stewed. Regardless of the cooking method, the nutritional effect of crucian carp can be optimal.
Ingredients: 1 crucian carp,Pork100 grams,Black fungus1 small handful,Cooking wine1 tablespoon, salt to tasteLight soy sauce1 scoop,Old ginger1 small piece, oil to taste.
1. Remove the internal organs of the crucian carp and rinse it with water after it is cleanedBlack fungusSoak in warm water in advancePorkWash and chopMinced meat
2. WillBlack fungusChopped withMinced meatMix well together and addCooking wine, salt andLight soy sauceStir well and mix wellMinced meatPut it in the belly of the crucian carp.
3. Heat the oil in the pot, put in the drained crucian carp, fry until both sides are golden brown, then add an appropriate amount of boiling water, turn to medium heat after boiling over high heat, cook until the soup is white, add an appropriate amount of salt to taste, boil again, and sprinkleFinely chopped green onionsto turn off the heat.
Sea bass is nutritious, the meat is tender, and the taste is delicious. Sea bass is rich in easy to digestProteins, fat, calcium, potassium and other nutrients. In winter, the sea bass is fat and pleasant, and the flesh is as white as snow, which is suitable for tasting.
Ingredients: 1 sea bass,OnionsHalf,Light soy sauce15 grams,Dark soy sauce10 grams,Oyster sauce10 grams,Seafood15 grams of sauce, 2 grams of saltCooking wine15 grams, 1 gram of black pepper, 5 grams of corn starch, 8 grams of oilGarlic2 pcsOld ginger1 piece,Millet pepper2 green onions, to taste.
1. Wash the sea bass, cut it into small pieces, add 2 grams of salt and 15 gramsCooking wine15 grams,Light soy sauce10 grams,Dark soy sauce10 grams,Oyster sauce15 grams,Seafoodsauce, 1 gram of black pepper, 5 grams of cornstarch, grasp and marinate for 1 hour. If the fish is larger, the marinating time can be extended.
3. Add a small amount of oil to the pot and put it inOnionsOld gingerGarlicStir-fry until fragrant, pour into a baking tray, stack the marinated fish pieces on top, and pour in the remaining sauce. Using the waterless baking mode, sprinkle at the end of the programFinely chopped green onionswithMillet pepperand drizzle with hot oil.
The hairtail fish in winter is the fattest, the meat is fat and oily, and the taste is particularly good. Hairtail fish is rich in nutrients and has the effect of tonifying the spleen and invigorating qi.
Ingredients: 500 grams of hairtailRed peppers1 pc,Tempeh1 handful,Light soy sauce2 scoops,Dark soy sauce1 scoop,Cooking wine1 teaspoon, 1 teaspoon of saltStarchAppropriate amount, appropriate amount of oil.
1. Wash the hairtail, remove the head and tail, and cut into pieces. Red peppersWash and minceTempehRinse with clean water and set aside.
2. Add to a bowlLight soy sauceDark soy sauceCooking wine, salt andStarchand stir well to become a marinade. Pour the marinade into the cut cuttlefish pieces and marinate for ten minutes.
3. Heat the oil in a pan, add the marinated hairtail pieces, and fry until golden brown on both sides. Then joinRed peppersSumTempehStir-fry well.
4. Add an appropriate amount of water to boil, turn to low heat and cook for 10-15 minutes, let the fish pieces cook thoroughly, and add an appropriate amount of salt to taste.
The carp meat in winter is delicious and tender. Carp is abundantProteins, trace elements andVitaminsHigh-protein, low-fat foods.
Ingredients: a carp (about 500 grams).Ginger3 tablets,GarlicIn moderation,Cooking wineSalt to tasteLight soy sauceIn moderation,StarchAppropriate amount, appropriate amount of green onion,CorianderIn moderation,
1. Remove the scales of the carp, remove the internal organs, wash it and make a few cuts on the back of the knife, so that the flavor is added when cooking.
2. Spread the carp evenly on one side and cover itFish skinofStarch, and then use the back of the knife to wipe off the excessSalt and pepperPowder.
3. Place evenly in the belly of the fish and on the body of the fishSliced ginger, withCooking wine, salt and someGingerMix well and sprinkle on the carp and marinate for 10 minutes.
4. Add an appropriate amount of water to the pot and put it in after the water boilsSegments of green onionswithGinger shredsand put the marinated carp inSteamerSteam for 20 minutes.
5. After steaming, take out the green onion and ginger and add a littleLight soy sauceSeason and then putSoy sauceHeat over the carp and sprinkleMinced garlicwithCorianderCan.
These are the four most suitable fish to eat in winter, they are delicious and provide rich nutrients, which are very beneficial to the body. Different cooking methods can makeFishEven more delicious, I hope you can enjoy a delicious and healthy winter fish meal.