Introduction: As the saying goes, "a summer without illness leaves one three-tenths deficient." After entering autumn, many people feel refreshed and have an improved appetite, making it an ideal time for nourishment. As the weather turns cool, some people start to heavily consume beef and mutton to replenish their energy and boost their immunity. However, this can lead to a dry mouth, severe constipation, and even trigger cardiovascular and cerebrovascular diseases.
Fu Jinru, Honorary Chairman of the Tianjin Nutrition Society, states that attention should be paid to nourishing yang and resisting cold, and enhancing vitality during the autumn and winter seasons. However, supplementation should also be moderate. People can consume fish in moderation because it is high in protein, low in fat, and contains a large amount of unsaturated fatty acids, which are beneficial for cardiovascular and cerebrovascular diseases. Fu Jinru recommends eating the following five types of fish in autumn, and Yang Liu, President of the World Association of Chinese Cuisine, introduces the best ways to prepare them.
Hairtail. Regular consumption of hairtail has the effects of nourishing the liver and replenishing blood, and moisturizing the skin and hair. Although the fat content of hairtail is higher than that of common fish, it is mostly unsaturated fatty acids, which can lower cholesterol. Hairtail is rich in magnesium, which can protect the cardiovascular and cerebrovascular system and prevent diseases like hypertension. Hairtail is suitable for people who are recovering from a long illness, have shortness of breath and fatigue, or have dry skin. However, it is not suitable for patients with skin diseases or asthma. Hairtail is best pan-fried; spraying some cooking wine before serving makes it taste better.
Braised Hairtail
Black Carp. Black carp is rich in selenium, iodine, zinc, and nucleic acids, and has anti-aging and anti-cancer effects, often used in dietary therapy. It contains polyunsaturated fatty acids that can dilate blood vessels and prevent blood clotting. Black carp is suitable for patients with edema, hepatitis, hyperlipidemia, high cholesterol, and arteriosclerosis, but not for those with a weak spleen and stomach, insufficient qi and blood, or pruritic skin diseases. As black carp has a higher fat content, it is suitable for grilling to ensure the meat remains tender.
Carp. Carp is rich in high-quality protein, with a human digestion and absorption rate of up to 96%. It is suitable for patients with nephritic edema, jaundice hepatitis, and cirrhosis with ascites. Carp is considered a "trigger food" and is not suitable for patients with malignant tumors or skin diseases. Carp is best cooked in soy-braised sauce; the intestines must be removed during cooking, otherwise it will ruin the flavor.
Sweet and Sour Carp
Loach. Loach has medicinal value with the effects of tonifying the middle jiao, replenishing qi, nourishing the kidneys, and generating essence. It is rich in spermidine and nucleotides, which can increase skin elasticity and moisture, and improve the body's antiviral capabilities. Loach is suitable for people who are physically weak, have a weak spleen and stomach with coldness, or suffer from night sweats due to deficiency. It is also very beneficial for the treatment of acute jaundice hepatitis. Loach may carry parasites, so it cannot be eaten raw and is best prepared by stewing.
Crucian Carp. Crucian carp is rich in protein that is easy to digest and absorb, making it an excellent protein source for patients with liver, kidney, and cardiovascular and cerebrovascular diseases. It has the effects of strengthening the spleen to promote dampness, harmonizing the middle jiao to whet the appetite, invigorating blood to unblock the collaterals. It is beneficial in dietary therapy for edema, ulcers, bronchitis, asthma, and diabetes. Postpartum women can eat crucian carp soup to replenish qi and promote lactation. Patients with a cold accompanied by fever should avoid eating crucian carp. Crucian carp is suitable for making soup, which has a great nourishing effect.
Thousand-layer Tofu and Carrot Crucian Carp Stew