Can crucian carp be steamed?

Crucian carp is rich in protein and is a good nutritional food for many friends. Many friends may use crucian carp to make soup in their lives, because the soup cooked with crucian carp is very fresh and sweet. In addition to making soup, crucian carp can also be steamed, which allows you to taste the authentic ocean flavor.

How to make steamed crucian carp the most nutritious

The protein contained in crucian carp is high-quality, complete, and easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. Regular consumption can supplement nutrition and enhance disease resistance. Crucian carp has the effects of strengthening the spleen and eliminating dampness, harmonizing the stomach and stimulating appetite, promoting blood circulation and dredging collaterals, and warming the middle and lowering qi. It has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, bronchitis, asthma and diabetes. People often stew crucian carp soup for postpartum women, which can not only replenish the body but also promote lactation. It is very beneficial for people with congenital deficiencies, acquired disorders, and those who are weak after surgery or illness to eat some crucian carp regularly. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can also eat it frequently to supplement nutrition and enhance disease resistance. Crucian carp roe can nourish the liver and eyes, and crucian carp brain has the effect of strengthening the brain and improving intelligence. The nutritional effect is best when steamed or boiled in soup; if fried, the nutritional value of crucian carp will be greatly reduced. It is best to diet in winter. Usually, crucian carp and tofu are stewed together for the best nutrition. Fish roe contains a high cholesterol content, so middle-aged and elderly people and those with high blood lipids and high cholesterol should avoid eating it.

There are many ways to eat crucian carp, and steaming it is the most nutritious. Many people who pay attention to health use steaming to cook crucian carp, but many people do not know the correct way to do it. Even though it is steamed, some nutrients are lost. Below are the correct ingredients and main methods for steaming crucian carp, you can learn from them.

Ingredients: 1 crucian carp (about 250 grams), 1 red pepper, 1 yellow pepper, 3 green onions, 1 small piece of ginger.

Seasoning: 20 grams of cooking oil, 1/2 tablespoon of lard, 2 teaspoons of sesame oil, 2 teaspoons of cooking wine, 1 tablespoon of fish sauce, and 1 teaspoon of pepper.

practice:

1. Kill and clean the fish, make cuts on both sides of the fish, and place it on an oiled plate.

2. Wash and cut the pepper into strips.

3. Wash and slice the ginger.

4. Wash the green onions, cut one into strips, and tie the other two into knots.

5. Pour cooking wine, fish sauce, lard and pepper into a plate, add scallions and ginger, and steam for 10 minutes.

6. After the fish is steamed, take it out, pick out the onion and ginger, and sprinkle the shredded chili and onion on the fish.

7. Heat sesame oil and cooking oil in a wok and pour over the fish.

Features: light taste, fresh and tender fish flavor.

Tips from the chef: Because fish sauce is salty and fresh, there is no need to add salt or MSG.

How to make steamed crucian carp? Nutrition will be lost

If you want to prevent the loss of nutrients in steamed crucian carp, the marinating time should not be too long, 10 minutes is enough, otherwise the meat will become tough and the nutrition will be greatly reduced. It takes 2 hours after slaughtering the crucian carp before putting it in the pot. During these two hours, the crucian carp is detoxifying. After the detoxification, it can be steamed in the pot. This is also the most nutritious time. Before steaming the fish, you must beat the water and boil the water before putting the fish in. This will reduce the loss of nutrients. In order to make the fish very fresh and fragrant, you need to have enough steam pressure.