Sea bass can be cooked in soup with yams and loofahs

The loofah can be eaten with fish soup, and it can be tasted as a loofah crucian carp soup in the following ways:

Ingredients: 500g crucian carp, appropriate amount of salt, appropriate amount of milk, appropriate amount of blended oil, appropriate amount of loofah.

1. First of all, handle the crucian carp and wash it with water.

2. Then use a kitchen knife to cut the green onions, ginger and garlic and set them aside for later use.

3. Then use a kitchen knife to peel and cut the loofah into sections, and set aside for later use.

4. Put an appropriate amount of oil in the pot, heat it over high heat, put the fish, green onions, ginger, garlic, water and milk, cover and boil.

5. After boiling, put in the loofah, cover with a lid, and simmer over low heat.

6. After stewing, put it in a bowl and finish.

Fish and eggs should be fine, but it is best not to add loofah, because it will hinder the absorption of calcium, and if it is a marine fish, it may even cause arsenic pentoxide in marine fish to be reduced to toxic arsenic trioxide (arsenic) when it meets vitamin C, which can lead to food poisoning.

Luffa and fish are relatively high nutritional value of things, if you can eat it often, it has a health care effect on the body, there are many ways to eat loofah and fish, but loofah or fish need to be paid attention to in food matching, some foods can not be matched with fish or loofah, improper food matching, easy to affect physical health, fish and loofah can not be eaten at the same time in ordinary times, this is something that everyone is very concerned about.

Can you eat fish and loofah at the same time?

The loofah can be eaten with fish, and the soup cooked with the loofah and crucian carp can nourish qi and strengthen the spleen, clear away heat and detoxify, and regulate milk.

Preparation of loofah crucian carp soup.

Ingredients: about 400 grams of live crucian carp, about 200 grams of loofah, salt, cooking wine, green onions, ginger, and a little coriander.

Method:1The crucian carp is killed and washed, and a few small cuts are made obliquely on both sides of the fish, sprinkled with salt and cooking wine to marinate for a while. Peel the loofah and cut it into hob pieces, knot the shallots, and slice the ginger;

2.Put oil in a non-stick pan, boil until it is hot, put the crucian carp in the oil pan and sprinkle some salt, which can prevent the oil from splashing and fry the fish on both sides to yellow;

3.Take out the soup pot, put in the fried crucian carp, add an appropriate amount of boiling water, then add ginger and green onions, bring to a boil over high heat, point a little cooking wine, turn to low heat and cook for 30-40 minutes, until the soup turns white;

4.Put the loofah into the fish broth, cook for 3 minutes, turn off the heat, add salt, and sprinkle with coriander.

Crucian carp can't be eaten with anything.

Crucian carp and pork liver: Crucian carp contains a variety of bioactive substances, and eating it together with pork liver will reduce the nutritional value of pork liver. And easily wisdom leads to abdominal pain, diarrhea.

Crucian carp and mustard greens: The food of crucian carp is dry and warm, and one of its functions is to reduce edema and detoxify fever. If eaten with mustard greens, it will cause edema.

Crucian carp and peanuts: eating them together can make you sick to your stomach.

Crucian carp and pheasant: eating together can cause biochemical reactions, which are harmful to the human body. Li Shizhen's "Compendium of Materia Medica":

Crucian carp and chicken are eaten together with carbuncles. "Crucian carp is sweet and warm, while pheasant is sweet and slightly cold; Crucian carp is good for qi and water, and pheasants can replenish and benefit qi. The two do not have the same temperament, so they should not be eaten together.

Moreover, chicken and fish contain enzyme hormones, and eating them together is also prone to biochemical reactions, which are harmful to the human body.

Crucian carp and pork: bad for health. Tang Mengxu's "Dietary Therapy Materia Medica": "Crucian carp should not be eaten with pork. "Pork has a sour, cold and slightly cold taste, crucian carp is sweet and warm, and the taste function is slightly different, but the two can react when eaten together, which is not good for health.

Sea bass and cave socks can be eaten together, and there is a dish called sea bass steamed yam, which is a home-cooked dish in our place. Now I'm going to take a look at what sea bass is compatible with.

Foods that are compatible with sea bass are:

Sea bass + cheese: If you eat both at the same time, it may cause chronic illness.

Sea bass + clams: The two are mutually restrictive foods, and if eaten at the same time, copper and iron may be lost.

Sea bass + cream: May affect calcium absorption.

Sea bass + hala: The two are mutually restrictive foods, and if eaten at the same time, it may cause the loss of copper and iron.

Sea bass is rich in nutrients, containing 105 kcal per 100g of sea bass. It also contains thiamine, calcium, a large amount of protein, riboflavin, a wide variety of trace elements such as magnesium, a small amount of fat, niacin, iron, zero carbohydrates, zero vitamin C, manganese, vitamin E, zinc, vitamin A, cholesterol, copper, carrotin, potassium, phosphorus, retinol equivalents, sodium, selenium.

How to choose fresh sea bass.

1. The size is about 750 grams, too small and not much meat, not enough days to grow, too large meat to become coarse and rough.

2. The fish body is smooth and natural, no damage, and swims quickly. The body is blue, and the scales are shiny and translucent.

3. If it is sea bass, it may smell like seawater or seaweed.

4. If it is a dead fish, the gills are bright red, the epidermis and scales do not fall off, they are elastic, the fish eyes are clear and transparent, not turbid, there is no red wire, and there are no traces of damage.

Hello, perch leakage year macro fish yam can be eaten together, they will not occur food restraint situation, as long as ensure clean and hygienic, eat in moderation, do not overdo it, finch search can be put back to the heart of the book to eat.

Yam is the tuber root of the perennial creeping herbaceous plant dioscaceae of the dioscaceae family. It is mainly produced in Henan, Hebei, Shanxi, Shandong and other places. Use dried tubers into the medicine.

Sexual taste, attribution: sweet, flat. Return to the lungs, spleen, and kidney meridians.

Efficacy, Applications:

Nourish the spleen and stomach: benefit the lungs and strengthen the kidneys.

Nourishing Yin and Nourishing Jin: Precautions for use:

1.Ganping is moist and moist, and can be solid and astringent, such as dampness, chest and abdomen are full of stuffiness, when it should be avoided.

2.Moisturizing, mostly used for fatigue cough and thirst; After stir-frying, it is also astringent, mostly used for diarrhea, belt down, spermatozoa, and enuresis.

1. Ingredients for stewed yam with sea bass: sea bass, yam, coriander, green onion, ginger, light soy sauce, salt and cooking wine.

2. Wash the perch, cut the twill on the body, and cut three knives on each side.

3. Cut the green onion and ginger for later use, and put a few slices of green onion in the fish maw.

4. Pour oil into the pot, heat until the oil is hot, and place a piece of ginger on the oil ** (the purpose is to prevent the lowest place touching the pot from sticking to the pan after putting the fish).

5. Put the sea bass into the oil, do not turn over, and stay for a while, during which you can turn the pot so that the oil can touch the head and tail of the fish. Leave for 30 seconds to a minute, turn the fish over, and do the same thing.

6. Pour in a little light soy sauce until the fish is poured, a little cooking wine, and then pour in boiling water. Bring to a boil and reduce heat to a simmer.

7. At this time, wash the yam and coriander, cut the yam hob into pieces, and cut the coriander into sections. Wait for the pot to cook for 5 minutes, put the yam and simmer for 15 minutes.

8. Reduce the juice over high heat, add salt and a little sugar. Place on a plate, spread with coriander and enjoy.