Fish food is a high-quality food with high protein, low fat and rich nutrients. It contains a variety of amino acids, vitamins and trace elements needed by the human body. It has the effects of strengthening the brain and strengthening the body, prolonging life, and maintaining health and beauty. Therefore, fish products are known as "healthy food" and "smart food".
Winter and autumn are good times for the frail to take supplements, and fish is a good aquatic food for supplements. It not only tastes delicious, but also has extremely high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with high absorption rate by the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D, etc. and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proven to have hypoglycemic, heart-protecting and anti-cancer effects. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis.
Chinese cabbage is a frequent visitor to the winter table. It is known as "winter cabbage is as beautiful as bamboo shoots". It has high nutritional value and contains more than 90% cellulose. It also contains vitamin C, vitamin E, etc. In autumn and winter when the air is particularly dry, Eat more cabbage can have skin care and beauty effects.
If Chinese cabbage wants to become a delicacy, there are some things to pay attention to when cooking: wash it first and then cut it; it is not advisable to use the method of squeezing the juice after boiling to avoid a large loss of nutrients. Especially Chinese cabbage should be cut vertically. Some studies have shown that cutting this way is better for preserving water. Secondly, cutting cabbage in this way is easier to ripen and reduces vitamin loss; thirdly, cutting Chinese cabbage along the silk can retain more crude fiber, which is more conducive to stimulating intestinal peristalsis.
Chinese cabbage can be fried, and can also be made into pickled cabbage, pickles, pickles, pickled vegetables, dried vegetables, etc. It is an "all-round vegetable".
This dish was originally made according to the recipe for boiled fish slices, but based on the principle of health preservation in autumn and winter, it has been modified to have less oil and less spicy. It also uses thick chicken soup. The soup is also very delicious and can be drunk O(④_④)O~
Chinese cabbage fish fillet soup
Recipe Recommendations
- Chinese cabbage appropriate amount
- grass carp appropriate amount
- chicken soup appropriate amount
- starch appropriate amount
- egg white appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- douchi appropriate amount
- salt appropriate amount
Steps for Chinese cabbage fish fillet soup
1
Wash the fish.
2
Slice into slices, marinate with starch and egg white for more than an hour.
3
Tear small pieces of Chinese cabbage and wash them well.
4
Slice ginger, minced garlic, and prepare dried peppers and pepper.
5
Put oil in a frying pan and fry dried peppers and pepper over low heat.
6
Remove the dried peppers and pepper, chop them up for later use.
7
Leave the oil in the pan and stir-fry the cabbage until it is ripe.
8
Spread cabbage to the bottom of the pot.
9
Add oil in the pan and saute the minced garlic, ginger slices and fermented beans until fragrant.
10
Add chicken soup to the pan, add salt, and bring to a boil.
11
Lower the fish slices and cook for 5 minutes over high heat.
12
Pour the fish slices and soup into a cabbage bowl, top with minced garlic and shredded pepper.
13
Heat the oil in the pan and smoke.
14
Pour the oil onto the minced garlic and shredded pepper pepper.