Introduction to carp<br /><br /> Chinese aliases: carp guaizi, carp zi. Thick and strong green-brown fish of the family Cyprinidae, scientific name Cyprinus carpio. Originally in Asia, it was later introduced to Europe, North America and other regions. The scales are large and have two whiskers on each side of the palate. They live alone or in small groups in ponds, lakes, and rivers with calm and muddy bases with overgrown water and grass. Omnivorous. Digging for food often muddies the water and increases the turbidity, which has adverse effects on many animals and plants. Therefore, it is often considered unpopular and it takes a lot of effort to get rid of it. <br /><br />Nutritional value of carp<br /><br /> 1. Carp not only has high protein content, but also has good quality. The human body's digestion and absorption rate can reach 96%, and can supply essential amino acids, minerals, vitamin A and vitamin D to the human body; every 100g of meat contains 17.6 g of protein, 4.1 g of fat, 50mg of calcium, 204mg of phosphorus and multiple vitamins. <br /><br />2. Most of the fat of carp is unsaturated fatty acids, which can lower cholesterol well and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a healthy and long life. <br />Pearl carp is Cantonese cuisine, and its taste is very delicious ~~~ I made this because I wanted to eat new carp
Ingredients: salt,tofu,mushrooms,carp,cooking wine,onion,Jiang,garlic,soy sauce,dried chili,aniseed
The scales are rich in calcium. Our habit of eating fish is to scrape off the scales before making fish, and throw away the scales and not eat them. It's a pity. <br /><br />After frying in oil, the fish scales taste crispy, a bit like eating chicken cartilage. You can also replenish calcium, and you can achieve multiple goals in one fell swoop. <br /><br />When making fish, you usually use white wine to remove the fishy smell. I always feel that I can't hold alcohol, so I switch to beer and use beer to make fish. With the fish scales, stewing it in beer not only removes the fishy smell, but also makes the fish delicious, soft and tender, and supplements calcium.
