What kind of fish is more suitable for steaming in life?

It is more suitable for steaming crucian carp, which is beneficial to qi and spleen, dilution and swelling, heat clearing and detoxification, and passing through the lower milk and other functions, ascites patients use fresh crucian carp and red adzuki beans to cook soup with curative effect, with fresh crucian carp and pig's trotters simmered together, even soup to eat, can treat maternal lack of milk, crucian carp grass carp oil is conducive to cardiovascular function, can also reduce blood viscosity, promote blood circulation. ‍‍

Sea bass is the most suitable among the steamed fish, sea bass is different from other fish, the fish bones are relatively few, the fish meat is delicate, the fragrance is unique, the umami is relatively light, and the steaming can play its unique characteristics more and increase the appetite.

Green eel belongs to a kind of eel, to the body size is much larger than the general yellow eel, can grow to about 1 catty, delicate meat, soft and thornless, delicate after steaming, full of fragrance, note: green eel to more than half a catty is suitable for steaming, too small steaming, meat quality, taste is not very good.

Of course, it is a carp, which 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. Carp and winter melon, green onion boiled soup to eat, treat nephritis edema. The large carp retains the scales to remove the intestines and simmers them to treat jaundice.

Use live carp and pig's trotters to make soup to treat maternal lack of milk. Carp and Chuanbei are boiled in a little soup to cure cough and asthma. ‍‍

Personally, I think that black fish is more suitable for steaming, and its nutritional value is also very large, and it has the functions of tonifying the spleen and water, removing stasis and renewing, clearing heat and dispelling wind, and nourishing the liver and kidneys. Cooking black fish with ginger and red dates has an auxiliary effect on ** tuberculosis. Black fish stewed with brown sugar can cure nephritis.

Pregnant women eat steamed black fish to promote lactation and replenish blood. ‍‍

It is more suitable for steaming silver carp, which is particularly delicious, and has the functions of warming and benefiting qi, warming the stomach, moisturizing the skin, etc., and is a warm and healthy food. ‍‍

Saury is a special steamed fish, this fish belongs to the sea fish, but in February and March of each year will enter the Yangtze River basin, although this fish has more spines, but the meat is delicate, the meat is delicious, fat but not greasy, the color and flavor are complete, this kind of fish steamed can best reflect the characteristics of its tender meat. ‍‍

Treasure fish and sea bass are similar in terms of meat quality, the meat belongs to the fish with fewer bones and relatively delicate meat, the only difference is that the skin of the treasure fish contains a lot of collagen, and it is more glutinous and fragrant when steamed, but in terms of taste, the treasure fish is not as good as the sea bass. ‍‍

I know that there are relatively few fish that I have eaten, and the grouper, eastern star grouper, osmanthus fish, treasure fish, tiger grouper, and sea bass are all very delicious.

There are many kinds of fish that can be steamed, such as hairtail fish and treasure fish, which can be steamed and eaten, and then nutritious.

1. Crucian carp

It has the functions of strengthening qi and spleen, diluting water and reducing swelling, clearing heat and detoxifying, and smoothing the lower breast. Patients with ascites are effective in taking fresh crucian carp and red adzuki beans together in soup. Simmer with fresh crucian carp and pig's trotters, and eat it with soup, which can cure maternal lack of milk.

Crucian carp oil is good for cardiovascular function, and can also reduce blood viscosity and promote blood circulation.

2. Carp

It 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. Carp and winter melon, green onion boiled soup to eat, treat nephritis edema. The large carp retains the scales to remove the intestines and simmers them to treat jaundice.

Use live carp and pig's trotters to make soup to treat maternal lack of milk. Carp and Chuanbei are boiled in a little soup to cure cough and asthma.

3. Blackfish

It has the functions of tonifying the spleen and water, removing stasis and renewing, clearing heat and dispelling wind, nourishing the liver and benefiting the kidneys. Cooking black fish with ginger and red dates has an auxiliary effect on ** tuberculosis. Black fish stewed with brown sugar can cure nephritis, and pregnant women can eat steamed black fish to promote lactation and replenish blood.

4. Sea bass

Its body length is flattened on the side, the lower jaw is longer than the upper jaw, the meat is firm and garlic cloves, and the swim bladder can be made into fish maw, which is often steamed and eaten. Its flesh is white and fatty, with few fine thorns, no fishy smell, extremely delicious, rich in protein and vitamins, can be used in medicine, and is an extremely precious tonic. Generally, the body length is 30-40cm, and the weight is 400-1000g, which has become one of the precious economic fish, and is also a species for the development of marine aquaculture.

5. Herring

Considered a first-class edible fish, herring contains minerals such as sugars, vitamins, zinc, calcium, phosphorus, iron, and magnesium. It has the functions of nourishing qi and nourishing the stomach, dissolving dampness and improving water, dispelling wind and removing troubles.

1. Several varieties such as sea bass, osmanthus fish, and treasure fish, although they are aquacultured, the varieties are naturally fatty and full, without rustic and fishy, and are suitable for steaming. Choose live fish at the time of purchase, the loose flesh of dead fish is not suitable for steaming.

2. Common river fish are not suitable for steaming, the fishy smell and earthy smell of river fish are very strong, and the meat is loose and there are many fish bones.

3. Yellow croaker and other marine fish are basically only eaten chilled, and the taste of steamed yellow croaker and other marine fish is relatively light, unless it is steamed with a heavier taste.

4. The more common steamed fish are: steamed Wuchang fish, Cantonese steamed fish, steamed osmanthus fish, steamed grass carp, steamed crucian carp, steamed carp, steamed grouper, steamed silver carp, steamed black fish, steamed mandarin fish, steamed cuttlefish, steamed herring and so on.

Ingredients: 1 yellow croaker.

Sliced ginger 5 grams.

3 green onions.

Salt 2 grams. Steamed fish soy sauce to taste.

Shredded chili pepper 3 grams.

Shredded green onion 3 grams.

Shredded carrots. Steps.

1. Remove the scales of yellow croaker.

2. Cut off the fish head, remove the internal organs, cut from the middle, and remove the fish bones.

3. Cut into uniform flower knives.

4. Place it on the plate and do a good job of styling.

5. Reverse the fish.

6. Put the ginger slices and green onions on the drizzle with cooking wine and a pinch of salt2

7. Steam for 5 minutes to remove excess soup.

8. Drizzle with steamed fish soy sauce.

9. Add shredded green onions, shredded carrots and shredded chili peppers.

10. Drizzle with the soup.

11. Drizzle with hot oil.

How to make the multi-treasure fish].

Ingredients: 1 treasure fish, green onion, ginger, steamed fish soy sauce, appropriate amount of cooking oil.

Cooking Steps]:

Treasure fish slaughter and bleed, remove internal organs, and then use a kitchen knife to scrape the mucus on both sides of the fish body, you can choose to wipe some salt to assist in scrubbing, and drain the processed fish for later use;

Take a steaming tray, put two slices of ginger in it, then set up two chopsticks, put the cleaned treasure fish on the chopsticks, and add some green onion and ginger shreds to the fish;

Bring the water in the steamer to a boil, put the turbot fish into the pot and start steaming over high heat, basically about 8 to 10 minutes, after steaming, pour out the soup on the plate, and discard all the green onions and ginger shreds on the fish;

Re-chop some shredded green onion and ginger and put it on the fish, boil a spoonful of hot oil to stimulate the aroma, and then pour in light soy sauce or steamed fish soy sauce from the side of the plate.

Steamed sea bass, steamed Wuchang fish, steamed yellow croaker, and steamed crucian carp are all good ways to eat steamed fish.

I think carp, crucian carp, sea bass, mandarin fish, treasure fish, because these fish are very nutritious, and halal can retain the best nutrients, and it is also the easiest to absorb, and the taste is particularly good.

Sea bass, treasure fish, osmanthus fish, yellow croaker, Wuchang fish, grass carp, grouper, dragon fish, pangasius, these fish are cooked in a steamed way and taste very good, and the steamed fish taste is also very good, very delicious.

Wuchang fish, sea bass, grass carp, carp, saury, soft-shelled turtle are all very suitable for steaming, the nutrition is also very rich, and the taste is also very good.

Dragonfish. Saury. Turtle. Sea bass. Green eel. Grass carp. Grouper. Guiyu. The steamed taste is very good.

Steamed fish generally choose sea bass, sea bass has a particularly high nutritional value, not only very rich in protein, but also a lot of vitamins and trace elements.

Eating sea bass regularly is particularly beneficial to health, and steaming sea bass can make the sea bass taste particularly tender and smooth.

What kind of fish is generally selected for steamed fish.

Sea bass, true sea bass.

It is a fish, also known as flower perch, village flower, perch plate, four-ribbed fish, etc., and the Yellow River carp, mandarin fish.

and Heilongjiang Xingkai Lake big white fish as "China's four major freshwater famous fish".

The meat of sea bass is white and fatty, with few fine spines, no fishy smell, extremely delicious taste, rich in protein and vitamins, can be used in medicine, and is an extremely precious tonic.

In our country, there are relatively many varieties of sea bass, most of the fish can be called sea bass, so far, the more common sea bass mainly includes four types, namely sea bass.

Songjiang perch, seven-star perch and California perch.

It is better to choose sea bass because it does not have a lot of spines and does not have a lot of fishy smell. It doesn't have to be processed too much, it's very convenient.

Steamed fish is a common practice in the stove of daily life. When making steamed fish, you can use sea bass or crucian carp. You can also choose grouper for a more delicious taste.

I think it's best to choose carp, because carp is very delicious, and it's cheaper, easy to cook, and it tastes very delicious.

For example, some fish with good meat and taste, fish with no obvious fishy smell.

Cod, this fish is perfect for steaming, and the flavor is particularly delicious, and the preparation method is relatively simple.

Osmanthus fish, because this fish is more tender, steamed is more delicious.