What are the methods of baking fish in tinfoil in microwave?

Studies have found that fish meat is rich in vitamins and minerals. Proper consumption is extremely beneficial to the human body. It can promote diuresis and reduce swelling, promote lactation, nourish the liver and blood, lower cholesterol, etc., so it is deeply loved by everyone. There are many ways to eat fish, such as braising, making fish soup, etc. In fact, if you make fish baked in microwave tin foil, the taste is also very good. The operation method is not complicated and you can make it at home.

1. How to bake fish in tin foil in microwave

1. Remove the leaves from the celery, wash and chop into small pieces, wash and chop the red pepper, wash and chop the green onion, ginger and garlic

2. Remove the scales, gills and internal organs of the sea bass, rinse it clean, make three oblique cuts on both sides of the fish, and marinate it with salt and a little cooking wine for a while.

3. Pour a lot of oil into the pan. When the oil temperature is about 50% hot, pat the sea bass with appropriate amount of dry starch, fry until both sides are golden brown, remove from the oil and drain.

4. Leave a little oil in the pan, add onion, ginger, garlic, and bean paste, stir-fry celery and red pepper, add cooking wine, steamed fish soy sauce, sugar and appropriate amount of water, bring to a boil, add sea bass and cook for 5 minutes

5. Preheat the oven to 200 degrees, take a slightly larger piece of tin foil, put the sea bass in the middle of the tin foil, pour the remaining ingredients on the fish, cover the fish with tin foil, put it in the middle layer of the oven, and bake for 5 minutes.

2. Nutritional value of fish

1. Fish contains folic acid, vitamin B2, vitamin B12 and other vitamins, which have the effects of nourishing the stomach, promoting diuresis and reducing swelling, promoting lactation, clearing away heat and detoxifying, and stopping cough and relieving gas. It is effective for various edema, swelling, abdominal distension, oliguria, jaundice, and milk blockage;

2. Eating fish has a good effect on pregnant women's fetal movement disorders and pregnancy edema;

3. Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial for preventing cardiovascular diseases such as hypertension and myocardial infarction;

4. Fish meat is rich in vitamin A, iron, calcium, phosphorus, etc. Eating fish regularly can nourish the liver and blood, moisturize the skin and nourish the hair.

5. Rich in complete protein. Fish contains a lot of protein, such as yellow croaker contains 17.6%, hairtail contains 18.1%, mackerel contains 21.4%, silver carp contains 18.6%, carp contains 17.3%, and crucian carp contains 13%. The protein contained in fish is complete protein, and the amount and ratio of essential amino acids contained in the protein are most suitable for human needs and are easily digested and absorbed by the human body.

6. The fat content is low and mostly unsaturated fatty acids. The fat content of fish is generally low, most of which are only 1% - 4%, such as yellow croaker contains 0.8%, hairtail contains 3.8%, mackerel contains 4%, silver carp contains 4.3%, carp contains 5%, crucian carp contains 1.1%, bighead carp (fathead fish) contains only 0.9%, and cuttlefish contains only 0.7%. The fat in fish is mostly composed of unsaturated fatty acids, which have longer carbon chains and have the effect of lowering cholesterol.