Simple home-cooked crucian carp

Roasted crucian carp is a delicious home-cooked dish. The main ingredient is crucian carp, and some seasonings need to be prepared, such as green onion, ginger, garlic, etc. The method is relatively simple, the nutritional value is relatively high, and the taste is very delicious. It has a good effect of nourishing the body. The meat of crucian carp is relatively tender and has a good effect on regulating the stomach. For people with weak stomachs, eating some crucian carp can also help improve immunity.

Simple home-cooked crucian carp

Ingredients: onion, ginger and garlic. Seasonings: salt, sugar, cooking wine, vinegar, soy sauce, starch, and cooking oil. Method 1. Remove the gills, scales and intestines of the crucian carp, wash it and make cuts. 2. Marinate the crucian carp with salt and cooking wine for 30 minutes. 3. Coat the marinated crucian carp with a thin paste of water starch and set aside. 4. Chop the green onion and ginger into small pieces and set aside. 5. Fry the crucian carp in 70% hot oil until golden brown and then remove from the oil. 6. Heat oil in a pan, add onion, ginger and garlic when it is 50% hot and stir-fry until fragrant. 7. After adding the crucian carp, add cooking wine, soy sauce, salt, vinegar, sugar and water and bring to a boil over high heat. 8. Simmer over high heat until the crucian carp is soft and tasty, then the soup is ready.

Nutritional value of crucian carp Crucian carp, also known as carp, is a carp and is produced throughout the country. Crucian carp is commonly known as crucian carp seeds. It has extremely delicious meat, tender texture and excellent taste. It is rich in nutrients, contains high protein and low fat, tastes fresh and not greasy, and has a slightly sweet taste, making it especially suitable for obese people. It is a highly adaptable fish that lives in rivers, lakes, ponds, and canals, especially in shallow lakes and ponds with dense aquatic plants. Crucian carp is produced in all seasons, but the best production is in March and September. Crucian carp is characterized by a tall and flat body, a small body, a dark back, a lighter belly, and body color that varies depending on its origin, mostly black with a metallic luster. It has no whiskers on its mouth, relatively small scales, and its fins are similar in shape to those of a carp.

Crucian carp is not only tender and delicious, but also has very high nutritional value:

1. The nutritional value of crucian carp is very high. The protein it contains is of high quality, has a comprehensive variety of amino acids, and is easy to digest and absorb.

2. Crucian carp contains a small amount of fat, mostly composed of unsaturated fatty acids.

3. Compared with other freshwater fish, crucian carp has a higher sugar content, which is mostly composed of polysaccharides.

4. Crucian carp is rich in trace elements, especially calcium, phosphorus, potassium and magnesium.

5. The head of crucian carp is rich in lecithin. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and a large amount of minerals such as calcium, phosphorus, and iron.

6. Crucian carp has extremely high medicinal value. It is mild in nature and sweet in taste. It enters the stomach and kidneys. It has the effects of harmonizing the middle and replenishing deficiency, eliminating emaciation, warming the stomach and promoting appetite, and replenishing the middle and invigorating vitality.