Nutritional analysis:
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 a variety of vitamins.
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.
3. Per 100 grams of carp food, 17.6 grams of protein, 4.1 grams of fat, 25 micrograms of vitamin A, 0.09 grams of riboflavin, 2.7 mg of niacin, 1.27 mg of total vitamin E, 334 mg of potassium, 33 mg of magnesium, 2.08 mg of zinc, and 15.38 mg of selenium. Complete amino acid content.
appropriate crowd
Can be eaten by the general population
1. It is suitable for people with nephritis edema, icteric hepatitis, liver cirrhosis ascites, cardiac edema, nutritional edema, beriberi edema, asthma and asthma; it is also suitable for women with pregnancy edema, unstable fetal movement, and lack of postpartum milk;
2. Anyone suffering from malignant tumors, lymphoid tuberculosis, lupus erythematosus, bronchial asthma, pediatric gills, thromboangitis obliterans, carbuncle cure sores, urticaria, skin eczema and other diseases should not eat it; at the same time, carp is a hair matter, and those with hyperactivity of yang and sores should eat it carefully.
braised carp
Recipe Recommendations
- salty and sweet
- burn
- three-quarters of an hour
- ordinary
Steps for braised carp
1
Appropriate amount of onions, ginger, dried peppers, aniseed, and fat meat.
2
One carp, remove the scales, remove the internal organs and clean it.
3
Make a cut at the head and tail, with both sides being the same.
4
Remove the fishy fish strings, pinch them with tweezers or your left fingernails, twitch them outward, and gently pat the fish body with your right hand.
5
Draw the knife on the fish, both sides are the same.
6
Open fire, heat the wok, and wipe the bottom of the pan and around with ginger.
7
After the pan is heated, add oil and heat it up, add the carp, turn to low heat, and fry until both sides of the fish are golden yellow.
8
Add fat meat and stir fry for a while.
9
Add the aniseed, spring onion, ginger, and pepper and stir fry until fragrant.
10
Add white sugar and stir-fry until the sugar dissolves.
11
Cook in white vinegar, cooking wine, and soy sauce and stir fry.
12
Add water, bring to a boil over high heat, and turn to low heat.
13
After boiling over high heat, simmer over low heat for 15 to 20 minutes, drain the soup, and add some shredded green onions.
14
The cooked carp tastes sweet, salty and very delicious.braised carp Make Tips
1. When frying fish, first wipe the bottom and sides of the pan with ginger to prevent sticking. 2. Heat the pan and the oil before adding the fish. 3. Once the fish is in the pan, do not flip it back and forth; wait until the skin is golden brown before turning it over to avoid breaking it.