Catfish for summer nutrition diet

Catfish for summer nutrition diet

The summer supplement is headed by the yellow pheasant. The yellow pheasant is foraging and feeding in the spring. By the summer, it is plump, tender and delicious, and rich in nutrition. It has a nourishing function for people with various physical conditions.”Said.

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hzh {display: none; }  黄鳝,又称长鱼,是底栖性鱼类,可用口腔和皮肤直接呼吸空气,对恶劣环境适应性强,常栖于湖泊、河沟、稻田、池塘、水库等石In the cracks, there is a habit of feeding day and night, and it is distributed throughout the country. It is most common in the Yangtze River Basin and Guangdong. The yield is the highest. The carp meat is tender and delicious. It is a nourishing food.

According to legend, Emperor Qianlong went to Jiangnan to taste anchovies at first, and could not help asking “What kind of dish is this?”

“The master replied:” You play dragon money.

“Yonglong was made by Huang Zhi, so it was originally a small catfish in the river. It was different because it was mixed with a true dragon emperor. Since then, it has been worth 100 times and paid tribute every year.

Scutellaria baicalensis has only one spine in its entire body, no spines, and is warm, sweet and salty, with high nutritional value, and has been classified as a premium fish since ancient times.

  According to the analysis, protein is contained in every 100 g of fish.

8 grams, aunt 0.

9 grams, 28 mg calcium, 150 mg phosphorus, and iron 1.

8 mg, vitamin B1 0.

02 mg, B2 0.

95 mg, niacin 2.

8 mg of vitamin C 1.

34 mg, a high protein, low feces supplement food.

  Carassius auratus, as a medicinal ancient medical book, has many records, such as “Southern Yunnan Materia Medica”: “Carassius auratus adds lean and beneficial bones and strengthens bones and bones.

“Ben Cao Yan Yi Supplement”: “Good Qi.

“Compendium of Compendium of Materia Medica”: “The main dampness qi, tonic deficiency, the woman leached after delivery, irregular blood gas, thin, hemostatic, except for cold air in the abdomen.

“” Suishuiju diet spectrum “:” tonic deficiency and help, good to cold and dampness, blood circulation, sharpening muscles and bones, post-partum deficiency, healing scabies, hemorrhoids.

“It is warm, sweet, tonic, strengthens bones and bones, removes rheumatism, and is suitable for people who are weak, qi and blood, and malnourished. It is suitable for those with qi deficiency, prolapse of the anus, uterine prolapse, women’s strain, internal hemorrhoid bleedingedible.

It is suitable for people with rheumatism, pain in the limbs, but also for people with diabetes and hyperlipidemia, coronary heart disease and arteriosclerosis.

  Anchovies can be eaten in a variety of ways. They can be cooked, stewed, braised, fried, fried, fried, braised, or braised, stewed, steamed, boiled, and mixed. It can be used as a high-end alternative or as a home-fried dish.Ground.

  Among the big eight in the area, the yellow crickets occupy a considerable part, such as “striped catfish”, which is a traditional famous dish in Shazhou, Hubei province. It looks like wrinkled snake strips, has a bright brown color, is crispy on the outside, and tender on the inside.It is famous for its sweet and mellow taste; Nanjing famous dish “steak raw knock” is to knock the cheekbones with a wooden stick to make it disjointed, then fry it first and cook it, making it crispy but not broken, thick and not greasy, and excellent taste;  ”Liangxi crisp meal” is fragrant, crisp, sweet, and glutinous. It is one of the necessary Wuxi beginnings in Taihu cruises; there is also “fried stir-fried paste” in Anhui cuisine, tender and delicious meat, and “dryness” in Sichuan cuisine.”Yellow Courgette” and “Longan Anchovy”, “Tender Pork Tenderloin” in Hunan cuisine, “Simmered Braised Pork Dumplings” in Su Cai and “Scallion Scoop Roll” in Cantonese cuisine, each has its own flavor.It is mentioned that there are 108 scallion dishes in Huai’an, Jiangsu Province. There are 108 kinds of scallion dishes, and they are made differently and have different flavors. Here are some famous scallion flavor dishes for readers.

  Tigertail raw materials: Scutellaria baicalensis with medium stripe 5000 g, ground ginger 1.

5 grams, 1 gram of garlic, 25 grams of soy sauce, 15 grams of sesame oil, 5 grams of Shaojiu, and MSG 1.

5 grams, 25 grams cooked lard, pepper content.

  System of law: 1.

Add Scutellaria baicalensis in the boiling water pot and cook it. Remove it and cut it into reeds. Take a total of 400 g from the back of the tail (every 500 g of Scutellaria can only take about 50 g of the back of the tail). The rest of the back and belly are used for other purposes.
  2.

After washing the coriander tail, boil it with cold water, boil it, add wine, and simmer over a small fire for a minute or two and remove it with a colander. Drain the water and put it in a bowl. Add cooked soy sauce, MSG, and ginger., Sesame oil and pepper a little.

  3.

Wash and heat the wok, add 25 grams of lard, stir-fry the garlic puree until the color turns yellow, and pour the garlic puree with the oil on the mixed simmered tail to serve.

  Features: tender meat, fresh fragrance and smooth, salty taste, Huaiyang flavor.

  Yulong Opera Money Ingredients: 400 g of small anchovies, 200 g of fresh shrimp, 100 g of fatty meat, 100 grams of melon, 100 grams of cooked ham, 100 grams of sugar, two egg whites, two mushrooms with water, dried starch, cooking wine, balsamic, 20 grams each of soy sauce, 1,000 grams of lard, 40 grams of sesame oil, 20 capsules of pepper, 5 grams of salt, MSG, white pepper, green onion, ginger, garlic, coriander, and pepper noodles.

  System of law: 1.

Clean up the small anchovies, heat them in a boiling water pot, remove the scratches and remove the anchovy meat, tear them into thin strips, rinse them with fresh water, rinse the shrimps in fresh brine, and control the water to chop the fatty anchoviesStir in shrimps, chop them into velvet, add them to the bowl, add cooking wine, salt, monosodium glutamate, starch, ginger, pepper noodles, and stir into a paste.

  2.

Cut the ham into small diamond-shaped pieces, cut the shiitake mushrooms into thin strips, and cut the melon into 4 pieces.5 cm, strips similar to chopsticks, 4 cm long parsley, shredded ginger, garlic, shredded, soy sauce, sugar, salt, vinegar, cooking wine, monosodium glutamate, starch, add a little soup to make a juice.

  3.

Spread the bottom of the flat plate with cooked peanut oil, squeeze the puree and shrimp paste into hawthorn-sized balls, put it in the plate, flatten it into a round cake, and garnish with ham and mushrooms to form a money shape.

  4.

Heat the pan and add lard to the hot 70% heat to add shredded carp, stir fry a few times, then remove it; leave the bottom oil in the pot, stir-fry the shallot, ginger, and shredded pork, add the melon shreds, and stir fry until cooked, Pour the silk into the pan, pour in the sauce, stir-fry out of the pan, and place in a plate.

  5,

Set the pan on the fire, add sesame oil, fry the peppercorns, remove the peppercorn grains, pour the boiling peppercorn oil on the shreds, sprinkle the peppercorn powder, put the parsley segments, and fry the shrimp cakes with 60% hotOut, put it around the cymbals, you can serve.

  Features: beautiful shape, fresh and delicious, famous Beijing cuisine.