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Anonymous users2024-02-06Hello! There is no clear time period for when to eat fish!
As for what fish are more nutritious, there are the following:
1. Crucian carp Crucian carp invigorates qi and strengthens the spleen, dilutes water and reduces swelling, clears away heat and detoxifies, and clears up milk.
2. Carp has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, stabilizing the fetus and clearing milk, clearing heat and detoxifying.
3. Silver carp has the functions of warming and benefiting qi, warming the stomach, moisturizing the skin, etc., and is a warm and healthy food.
4. Herring has the functions of nourishing qi and stomach, dissolving dampness and water, dispelling wind and removing trouble. It contains trace elements such as zinc and selenium that help fight cancer.
5. Black fish tonifies the spleen and water, removes stasis and regenerates new, clears away heat and dispels wind, and nourishes the liver and kidneys.
6. Cuttlefish has the functions of nourishing the liver and kidneys, replenishing qi and blood, clearing the stomach and removing heat. It is a women's supplement.
7. Grass carp has the functions of warming the stomach and calming the liver and dispelling wind, and is a good product for warming and maintaining health.
8. Turbot.
Nourish the kidney, help yang, and rejuvenate the skin, and enter the three meridians of the liver, spleen and kidney.
9. Hairtail fish warms the stomach, replenishes deficiency, moistens the skin, dispels wind, kills insects, replenishes the five internal organs and other functions.
10. Eel.
It is beneficial to qi and blood, soft muscles and bones.
11. Yellow eel.
Entering the three meridians of the liver, spleen and kidney, it has the functions of replenishing deficiency, dispelling rheumatism, strengthening muscles and bones, and also has a certain regulatory function for blood sugar.
12. Loach.
Nourish the body, dispel dampness, quench thirst and sober up, dispel toxins and hemorrhoids, reduce swelling and protect the liver.
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Anonymous users2024-02-05After killing the fish, the fish made when the fish is about to spoil but not spoiled is the most nutritious, because at that time all the enzymes in the fish have a full chemical reaction, and the fish made at this time has the highest taste and nutritional value. But you can't know when the fish is about to go bad and when it hasn't.
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Anonymous users2024-02-04The most important thing is whether you choose wild fish or domestic fish! Wild nutrition is high!
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Anonymous users2024-02-03A few minutes before cooking.
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Anonymous users2024-02-021. Fish stewed is the most nutritious.
The so-called big fish is a fish with a lot of meat and a large size, and this kind of fish is suitable for stewing and eating. Production method: Wash the fish and cut it into large pieces, put an appropriate amount of oil in the pot, then put in the green onions, ginger, garlic and star anise, fry the fish directly after fragrant, add the appropriate amount of soy sauce and salt, stir-fry repeatedly, and then put the clear soup and stew for about 20 minutes, you can also add an appropriate amount of vermicelli, or diced carrots, or add an appropriate amount of vegetables according to your favorite, after the dish is added, cook for about 5 minutes and put a small amount of dark soy sauce, stir evenly to start the pot.
The practice of home-cooked fish stew.
After the fish is processed with internal organs, remove the fishy line, cut the flower knife, put the green onion, ginger and cooking wine and marinate for half an hour, so that the fishy can be removed.
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Prepare the materials. <>
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Fig.2 Stir-fry the seasoning until fragrant and add the miso to the sauce.
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Add water to the pot, put the fish, add salt, sugar, soy sauce and vinegar and simmer over medium-low heat for about 40 minutes.
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When stewing the fish, chop the coriander and garlic.
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Fish flip down.
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Remove from the pot <>
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Cheers
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