Effective dehumidification and water utilization of crucian carp stew in spring

In spring, everything recovers Although the fruit is in a state of "green and yellow", there are many fresh seasonal vegetables in spring, such as spring bamboo shoots, spring leeks, and spring tea just sprouting, which can also satisfy people In addition, February to April is also one of the most plump seasons for crucian carp At this time, making a seasonal dish with crucian carp can not only taste the delicious crucian carp, but also let the crucian carp remove moisture from your body and warm your stomach Why not? Subject: ingredients of crucian bean curd soup: one crucian carp, one piece of bean curd, two pieces of onion, several pieces of ginger, proper amount of edible oil, pepper and salt: 1 Clean the bought crucian carp, remove the black film and unclean internal organs, and then make a long cut on the back of the fish and put salt on it Cut ginger into the cut of the fish, marinate it for a while, wash the tofu and cut it into pieces for standby, and cut the onion into sections for standby 2 Take out the ginger from the pickled fish, wash it with water, and then dry the water on the fish with paper; 3 Take the frying pan, put in a small amount of oil and turn the pan so that the oil is evenly distributed in the pan After firing, put the crucian carp into the pan and fry it in a small heat until both sides are golden; 4 Put the soup pot into half pot of water, put the fried fish directly into the cold water, put in 3 or 4 pieces of ginger and boil them over high heat, put in tofu and some pepper after boiling, turn off the heat and cover for about 10 minutes, turn off the heat, sprinkle a small amount of salt and onion Festival, and then eat them Cooking skills: When frying fish, you don't need to put too much oil It's better that the oil can paste the Yangkai to the bottom of the pan, and the pan is better than the pan You don't need to wait for the oil to heat up the fish, so it's easy to stick the fish skin to the bottom of the pan, resulting in the fish's body and flesh breaking You can directly put the crucian carp in the minimum heat, and fry it slowly until the skin is golden and slightly crisp If you fry the fish too long, you lose the fresh taste of the crucian carp In addition, fish and shrimp are good for fresh taste, so salt should not be put in more, and there is no need to add MSG for seasoning, which will make the taste bad, while fish has absorbed a lot of oil in the process of frying, so it is not necessary to put extra oil in the soup, so as to avoid excessive oil intake The results showed that: 1 In spring, Carassius auratus is the most plump, which can dehumidify, benefit water temperature and eat in stomach Most people think that fish is the most plump from August to October, but because Carassius auratus is spawning period in winter, February to April next year is also one of the most suitable periods for eating Carassius auratus Carassius auratus is tender and sweet, which has high nutritional and medicinal value It has the functions of tonifying deficiency, dehumidification and diuresis, tonifying deficiency and weakness, warming stomach and eating, and tonifying vital energy Carassius auratus contains 13 grams of protein and 1.1 grams of fat per 100 grams of meat, and is rich in calcium, phosphorus, iron, selenium, zinc and a variety of vitamins Carassius auratus contains high-quality protein, which is easy to digest and absorb It is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases Regular consumption can supplement nutrition and enhance disease resistance Carassius auratus has the functions of invigorating the spleen and promoting dampness, harmonizing the stomach, promoting blood circulation and dredging collaterals, warming the middle and lower Qi It has a good nourishing therapeutic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes People often stew crucian carp soup for postpartum women, which can not only supplement deficiency, but also promote milk 2 Crucian carp soup is the most suitable Milk white does not mean more nutritious crucian carp is rich in protein, unsaturated fatty acid and a variety of trace elements, and it is easy to digest and absorb It is a good tonic for people to eat It is especially suitable for people with physical deficiency after postpartum, operation and disease, and often eating crucian carp is good for physical recovery Generally speaking, the 0.5-1 Jin crucian carp is the most tender and slightly sweet Carassius auratus can be braised, stewed or braised, but the soup is the most delicious, such as Carassius auratus tofu soup, Carassius auratus mushroom meat slice soup, Carassius auratus pig's hoof soup, etc Although Carassius auratus is good, it is not suitable for all people It is not suitable to eat more Carassius auratus during the period of cold and fever It is not suitable for those with Yang deficiency and internal heat It is also not suitable for those who are prone to heat and have sores Many netizens think that it is the most nutritious soup to boil fish soup into milk white, but this is not the case The reason why the soup is milky white is that a large number of fat particles are suspended in the water, reflecting white light, making people look like the soup is white, but such soup does not mean that it is more nutritious, on the contrary, pregnant women with heavy weight or people with high blood fat should not drink such fish soup as much as possible In addition, the fish is rich in high-quality protein, many people think that drinking fish soup will be more nutritious than eating fish, but this is not the case There will only be a small amount of protein, a large amount of fat and a small amount of water-soluble vitamins in the soup The real high-quality protein is in the fish, if you want to get nutrition, eating meat is better than drinking soup!