What is the nutritional value of steamed sea bass, the nutritional value of steamed sea bass

Nutritional value of steamed sea bass.

Sea bass is rich in protein, calcium, magnesium, zinc, selenium and other nutrients, and sea bass is also rich in vitamins, most of which are vitamin B and vitamin A. Vitamin A not only promotes our physical development, but also helps our eyes, and studies have shown that vitamin A deficiency can lead to a series of eye diseases such as myopia, night blindness, etc. Therefore, people who use their eyes too often, such as office workers and students who face the computer, can eat more sea bass to protect their eyesight.

Vitamin B plays a vital role in the metabolic regulation of our body, and people with bad stomach should eat more sea bass.

In order to avoid the loss of valuable DHA in fish meat when eating, it is also necessary to pay attention to reasonable cooking methods. DHA is not tolerant to high heat, so for fish rich in DHA, it is recommended to use steaming or stewing, and it is not recommended to fry it, because the frying temperature is too high will greatly destroy the valuable DHA, so steamed sea bass is the most brain-replenishing.

Sea bass, like other fish, is rich in protein, which is very helpful to our physical development and nutritional supplements, and the protein of sea bass is a high-quality protein, which contains a variety of amino acids needed by our body, which can participate in the metabolism of fat and protein in our body, thereby enhancing our physique, and the amino acids contained in sea bass can also nourish our brain cells, which is very helpful to our brain. Especially for the elderly, eating more sea bass can prevent Alzheimer's.

Sea bass also has the effect of promoting lactation, and pregnant women eating sea bass can not only supplement nutrition, but also have the effect of promoting lactation. It has a good improvement effect on the milk produced after childbirth. Moreover, sea bass is a low-fat and low-cholesterol nutritious food, and regular consumption will not cause obesity and high cholesterol and other symptoms of overnutrition.

Moreover, it has been clinically proven that eating sea bass during pregnancy has a good fetal effect, can ** fetal movement, and also has a certain preventive effect on fetal malformations and dystocia, so sea bass can be said to be the most suitable for expectant mothers.

Why is it said that people who like fish are much smarter than people who eat meat? In particular, eating marine fish is rich in nutrients that are beneficial to brain development, and it is rich in high-quality protein and unsaturated fatty acids, which helps to lower lipids and cholesterol. So what are the nutritional values of steamed sea bass?

First of all, the sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, phosphorus, selenium and other nutrients, which are effective in nourishing the kidneys and liver, strengthening the spleen and stomach, dissolving phlegm and relieving cough.

Secondly, eating sea bass can not only replenish the body, but also prevent fetal restlessness and less milk secretion.

In addition, there is more copper in sea bass, which can help maintain the normal function of the nervous system, and can also participate in the function of key enzymes in the metabolism of several substances.

Nutritious. Each 100 grams of fresh sea bass contains grams of protein, in addition to fat, cholesterol, vitamin A, vitamin B1, vitamin B2, vitamin E, niacin, niacin, calcium, phosphorus, potassium, zinc, copper, iron, selenium and other nutrients.

Is sea bass still nutritious after steaming for a long time?

There are nutrients, but a lot of nutrients will be lost.

Many nutrients are not resistant to high temperatures, such as: vitamins, etc., sea bass steamed for a long time, there will definitely be some nutrients lost, and the nutritional value will be reduced, however, the minerals in sea bass are relatively resistant to high temperatures, such as: calcium, potassium, magnesium and other components are high-temperature resistant components, and they will not be fully lost after steaming for a long time.

Do you have to pour out the soup after the sea bass is steamed?

It is recommended to pour it out.

After the sea bass is steamed, there will be a layer of soup on the plate, which is the water oozing out of the fish, as well as the water condensed by the water vapor during the steaming process. Because the color of this soup is turbid and unbright, the fishy substances in it will reduce the deliciousness of the fish and affect the saltiness of the whole dish, so it is common to choose to pour out the water and remake the soup and pour it on it.

Tips: If it's too troublesome or the taste requirements are not so high, you can also not throw it out.

In fact, steaming sea bass is very simple, and steaming sea bass has now become the content of labor skills in the upper grades of primary school. The meat of sea bass is relatively thick and has few spines, which is very suitable for steaming and is exceptionally delicious.

Here's how:

1. Like other fish, scrape off the scales. Basically, when you buy fish, the stall owner will clean it up for you. If you can do business, when you buy fish, they will give you a few chives.

Second, after the sea bass is bought, rinse it further, don't rinse it too thoroughly, and remove the blood, if it is too clean, then the fish will not be fresh. The same is true for other fish.

3. After the sea bass is cleaned, control the water and use a knife to cut the belly of the fish until it reaches the head of the fish and separates it. The back of the fish is sliced on both sides, and the sides of the belly are also sliced. After slicing, sprinkle cooking wine on the whole body of the fish, sprinkle a thin layer of salt on the body of the fish, etc., and spread evenly.

Fourth, four or five slices of ginger are on the bottom of the fish plate, and the ginger should be peeled.

Fifth, the sea bass is stacked on the fish plate in a swimming posture, and the top and bottom of the fish are stacked with cut chives and shredded ginger, and these things can also be squeezed into juice and smeared on the fish body, which has achieved the effect of removing the fish. Prepare another portion of green onion and ginger shreds.

6. Marinate the sea bass quietly for 20 minutes. Start to boil the water, after the water boils, put the steaming grid, put the fish plate in the high heat and steam for 8 minutes, when the fish eyes protrude can turn off the heat.

7. Take out the fish plate, pour out the excess juice and water, and discard the ginger and green onions. Spread the spare green onion and ginger shreds on the fish again and start to heat the oil.

8. After the oil is smoking, immediately throw in some peppercorns, splash the oil on the fish plate, and finally pour in some steamed fish soy sauce.

Steamed sea bass is very rich in nutritional value, and in order to maximize the freshness of the fish, steaming is undoubtedly the best policy. The steamed sea bass is made with the meat as tender as tofu and as fresh as crab meat. Steamed sea bass is not only delicious, but also retains the nutritional value of the sea bass itself to a great extent.

Sea bass has the highest DHA content of all freshwater fish, and DHA is not tolerant of high heat, so the best thing to do for DHA-rich fish is to steam or stew it. DHA is a good brain tonic, so eating more sea bass is more brain-tonifying than other fish.

Sea bass is a good product for fitness and blood, spleen and qi and body health. Steamed sea bass has the effect of nourishing the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with insufficient liver and kidney. In addition to the general people can eat with confidence, steamed sea bass is also especially suitable for expectant mothers and mothers.

There is also more copper in the blood of sea bass, which can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances. Coriander is also very powerful in steamed sea bass, coriander can get rid of the fishy smell of meat, has a significant sweating and heat clearing rash function, in addition, eating coriander can also promote gastrointestinal peristalsis.

1 Preparation of steamed sea bass.

Ingredients: Sea bass (1 piece, 700 grams), refined salt (a little), peanut oil (40 grams), shredded ginger (15 grams), green onion (2 pieces), ).

Production process] 1. Slaughter the sea bass, remove the internal organs, and wash it. Pour salt, ginger and peanut oil into the sea bass belly. Put two or three green onions at the bottom of the plate, and put the sea bass on top of the green onions.

2. Then stir well with shredded pork, shredded mushrooms, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, smear it on the fish, steam it over water for ten minutes, take out half of the original juice after cooking, add shredded green onions and pepper and put it on the fish, then burn the lard and pour it on, and add a little bit of soy sauce wine.

2. Nutritional value of sea bass.

1. Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; It has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney insufficiency.

2. Perch can also treat fetal restlessness, lack of milk and other diseases, expectant mothers and women eat perch is a kind of nutritious food that not only replenishes the body, but also does not cause overnutrition and leads to obesity, and is a good product for fitness and blood, spleen and qi and body health.

3. There is more copper in the blood of sea bass, copper can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances.

Sea bass is very fat and lovely in winter, not only the meat is as white as snow, the fish meat is delicate, and the nutrients accumulated in the fish body are also the richest, so winter is the best season to taste sea bass! So what are the nutritional values of steamed sea bass?

Sea bass has a high nutritional value, rich in easily digestible proteins, fats, vitamin A, vitamin B2, sugars, inorganic salts, niacin, niacin, calcium, phosphorus, potassium, zinc, copper, iron, selenium and other nutrients.

Copper. There is more copper in the blood of sea bass, copper can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances.

EPA and DHA

It is rich in EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which has a certain effect on the prevention of dyslipidemia and cardiovascular and cerebrovascular diseases.

Protein. The protein contained in sea bass meat (including various nutrients) is easy to digest, and it is suitable for people with chronic enteritis, chronic nephritis, and habitual miscarriage.

Unsaturated fatty acid.

Sea bass contains a large amount of unsaturated fatty acids, which have a good preventive and advanced effect on hypertension, coronary heart disease, arteriosclerosis and senile dementia, memory loss, forgetfulness and other diseases.

Collagen. Collagen can have the effect of beautifying and nourishing the skin, which can moisturize ** and delay aging.

Vitamins and minerals.

Sea bass is rich in vitamins and minerals, which can replenish the nutrients needed by the human body and improve the body's immunity.

Ingredients: 1 sea bass; Ginger; shallots; shredded red pepper; Salt; Steamed fish with soy sauce in cooking wine.

Cooking oil. Recipe Preparation:

1. Clean the sea bass and make a few cuts evenly on both sides of the fish;

2. Rub a little salt on the fish, then pour an appropriate amount of cooking wine and marinate for 10 minutes;

3. Spread a little ginger shreds on the plate, put the fish on the ginger shreds, and put a little ginger shreds on each knife edge of the fish and in the belly of the fish;

4. Put it in a pot of boiling water and steam it over high heat;

5. Shred the red pepper, shred the shallots and then cut a little ginger;

6. Steam for 8-10 minutes, turn off the heat and take out the steamed fish;

7. Take out the fish and change it to a new plate, pick out the ginger shreds when steaming, and sprinkle ginger, green onion and red pepper on the fish again;

8. Evenly pour steamed fish soy sauce on the fish;

9. Pour an appropriate amount of oil into the pot and heat it, then pour it on the fish while it is hot.

Recipe Tips:

1. The time for the fish to be steamed in the pot is not too long, generally about 500 grams of fish boiling water pot 8-10 minutes is enough, too long the meat will be old.

2. If you don't have steamed fish soy sauce, you can replace it with soy sauce.

3. After steaming the fish, I changed the fish plate, if I didn't change the plate, I need to pour out the steamed soup.

4. The steamed fish soy sauce itself contains salt, so don't add too much salt when marinating the fish in advance.

Health efficacy: sea bass: nourish the liver, spleen and kidney, and kidney.

The nutritional value of steamed sea bass is very high, because the way of steaming can ensure that the nutritional value of sea bass is not lost to the greatest extent, so this is the most nutritious cooking method.

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