Folks have the saying that "spring turtles are eating in spring and they get sick in less than a year." The soft-shelled turtle is rich in protein, calcium, phosphorus, iron and vitamin A. It has been regarded as a nourishing product since ancient times.
Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain proportion of calcium, phosphorus, iron and other minerals, and the fat content is low, is an extremely healthy food. In the spring, the fish is plump and firm, and the amino acid content in the body is increased. Therefore, the taste of fish is also more delicious than in other seasons. Therefore, it is best to eat fish in spring.
Spring health can eat 8 kinds of fish
1, mandarin fish
The mandarin fish has also been called salmon and seasoned fish. It has been considered as a "good product in fish" since ancient times. Its fleshy meat is rich, tender and delicate, and it has little spurs. As a delicacy on the feast, it is deeply loved by people, and it is the most fertile in the spring. Therefore, it is also known as “Springtime Freshnessâ€. There are many ways to eat mandarin fish, which can be steamed, boiled, boiled, burned, baked, fried, or made into a variety of shapes and colors of dishes, such as "Oolong mandarin fish", "good pork", "vinegar" Slender fish, etc., are all famous dishes on the feast.
2. Squid
In March and April, the squid was a large mandarin fish. According to Jiangyin “Chengjiang Zhi†records, in the early 1950s, the annual catch of squid from Jiangyin Jianghai Co., Ltd. reached 4,000 kilograms. Wild salmon is probably rare nowadays. On the market, ten yuan of fish are farmed salmon, and the flavor is not good.
The carp carp is hypertrophic, and it is a rare river after the sun is dried. The old restaurant's “crab meal†is a famous dish. The fish skin of eel is elastic and gelatinous, and it should be braised, eaten, fish fattened, smooth, soft, fresh and sticky, with a gummy texture. "White-salted squid" is one of the oldest Shanghai dishes. The squid has to remove scorpions, and it has two white ribs on both sides of the back. It is particularly suffocating. It is necessary to remove the white scallops. Also, it is best to add some pepper to the squid.
3, soft-shelled turtle
Spring turtle meat tastes the best, because the turtle has not eaten for a winter, this time, the body has the least fat, fresh meat, so the folk have "spring turtle eaten, one year less sick" argument. The soft-shelled turtle is rich in protein, calcium, phosphorus, iron and vitamin A. It has been regarded as a nourishing product since ancient times.
Patients with liver disease should not eat soft-shelled turtles; people suffering from gastroenteritis, gastric ulcers, cholecystitis and other digestive diseases should not eat; insomnia, pregnant women and postpartum diarrhea are unfit for human consumption. The soft-shelled turtle contains high protein and fat, especially its edge meat skirt also contains animal gums, not easy to digest and absorb, should not eat too much at a time.
4, carp
As soon as we step into the spring, the fat season of the eel will soon be approaching. Many old wives wait for a year and finally look forward to tasting delicious salmon. There are three kinds of river creeks in the Yangtze River valley, the most famous of them: “Sambosâ€, which are eaten by eel, puffer fish, and swordfish. The most famous is the eel and the “king of fishâ€. Eating squid does not remove fish scales because the squid scales are rich in fat and can increase the freshness of the mouthfeel when eating fish.
5, with fish
In the choice of fish, the fish is the first to bring fish. In spring, octopus is highly nutritious, rich in unsaturated fatty acids and magnesium, and it protects the heart. In addition, the octopus has a higher fat content than normal fish, and it has the effect of lowering cholesterol and enhancing cell viability on the skin surface. Eat octopus and Yanggan blood, Ze skin health benefits. It should be noted that the octopus itself is relatively heavy, so it is best to use braised, sweet and sour sauce when cooking.
6, salmon
Salmon is rich in easily digestible protein, fat, vitamin B2, niacin, calcium, phosphorus, potassium, copper, iron, selenium and so on. Chinese medicine believes that carp is sweet and warm, and it has the functions of strengthening spleen and stomach, supplementing liver and kidney, and relieving cough and phlegm. In the spring, the fish is fat and sweet, and the meat is white and the fish is delicate. It is the best season for squid.
There are many practices for squid, and steamed, braised or stewed soup is a good way to eat with your personal taste. The general population can eat, especially for women with pregnancy edema or fetal movement disturbed situation, eating catfish can help prevent fetuses. However, squid is an onset food, so people with skin diseases should not eat it. It is generally best not to eat more than 100 grams of squid per day.
7, salmon
The most common fish in spring are squid, and the temperature rise in spring is the peak period for squid spawning. Carp is listed among the river fish as one of the best, the meat is delicate, delicious, with the most fat in February and March. Chinese medicine believes that it has nourishing, stomachic, water-stimulating, and milk-relieving effects; modern nutrition analysis of its fish taste is good, mainly because of its more than ten kinds of free amino acids, especially glutamic acid, glycine and histidine. rich. The squid is delicious and the meat has thick thorns. However, it should be noted that the white scallops on each side of the fish's abdomen have a thin line, commonly referred to as a "squid line". Removing it before cooking can remove stench.
8, squid
The squid in the river fish is also a spring food supplement. Carp is characterized by a full range of nutrients, containing more sugar, less fat, rich in protein, vitamins, trace elements, and amino acids necessary for the body, so it is both fresh and not fatty. Eating squid often not only helps fitness, but also helps lower blood pressure and blood fat, making people prolong life. Maternal consumption of squid can not only increase nutrition, but also effectively promote milk.
In general, 0.5 to 1 pound of carp is the most tender and slightly sweet. Squid can be cooked, stewed, and braised, but soup is the most delicious, such as mackerel bean curd soup, squid mushroom pork soup, and squid trotter soup. Although the squid is good, it is not suitable for all people. During colds and fevers, it is not advisable to eat squid. The yin deficiency physique and internal heat are inedible, and those who are prone to heat and suffer from sores should not eat.
How do you eat fish?
poached fillet
White, fresh, high-protein non-fat, best for weight loss.
Ingredients: 150g of fish, 20g of egg white, 20g of chilli sauce, 3g of salt, 5g of green onion, 2g of ginger, 1g of MSG, 2g of starch (corn)
practice:
1. Wash the herring meat, skewer large batches with a knife, place it in a bowl, add egg white, salt, onion ginger juice, monosodium glutamate, dry starch and sizing, and then refrigerate in the refrigerator for half an hour;
2. Add boiling water to the wok, boil it, pour it into the fish, and after a few moments remove and drain the water and put it into the pot. Serve with a small dish of the American Extremely hot chili sauce on the serving table.
Braised fish
Ingredients: one fish, ginger, garlic, green onion, parsley, soy sauce, vinegar, cooking wine, sugar, salt
practice:
1, the fish to the internal organs, fish gills, cut off the fins, fish tail, in both sides of the fish cut some inclined knife edge; then use the kitchen paper as much as possible to suck the water of the fish body, until the pot boiling water into the Fried fish.
2. Put about 50g of oil in the pot and put it into the fish when the 6 layers are hot. Turn it on when it's frying until golden, and wait until the other side is golden.
3, the pot to stay a little oil, add chopped green onion, ginger, garlic until fragrant, pour 1/2 tablespoon vinegar, 1/2 tablespoon cooking wine, 2 tablespoons soy sauce, 1/4 tablespoon sugar, a little salt, a bowl of water .
4. When the water in the pot is boiled, add the fried fish and simmer for half an hour with a small simmer. Then the fire will be filled with soup and sprinkle with parsley.
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