There is a saying among the people that "Autumn tonic and winter are used to store the winter". People believe that in autumn tonic can lay a good foundation for children to welcome the cold winter. The White Dew solar term has passed, and now autumn is getting stronger, which is the golden period for replenishing nutrition for children.
In addition to eating pork, mutton, beef, fish is also a very high-quality source of protein. Eating fish is of great benefit to children, but eating fish is a very troublesome thing.
Especially for children, if they accidentally eat fish, the problem of fish bones stuck in their throats. Many people are worried about fish bones and simply don’t give their children fish.
But in fact, there are many types of fish. Some fish have almost no fish bones. After the white dew, it is recommended to give children: eat less grass carp, eat more 4 kinds of fish, and make them safer to make children fall in love with eating fish.
1. Sturgeon: soft gold among fish
Staurus is known as "soft gold among fish". Sturgeon has delicate flesh and delicious taste. The most rare thing is that there is only one cartilage on the whole body, which is very suitable for children to eat. This cartilage is also edible and rich in chondroitin sulfate, which is of great benefit to children's bone development.
Recommended way to eat: fried sturgeon.
Practice steps:
1. Soak the sturgeon in hot water for about 10 minutes, then use a knife to remove the hard scales, remove the mucus on the fish, then wash it with cold water, then cut it into 2 cm thick blocks, drain the water and set aside.
2. Scratch a few lightly on both sides of the fish, add a little salt, cooking wine and white pepper to marinate for 10 minutes, so that the fish meat can be fully tasted.
3. Take a skillet, heat the pan, pour in cooking oil, then add a little salt, put the marinated fish pieces into the pot, and fry the fish pieces slowly over low heat.
4. When frying fish in a pan, be careful to turn over. Fry one side to golden brown first, and then turn the other side. Do not turn over the side as the fish is easily broken.
5. After frying the fish, you can take it out of the pot, add a little black pepper sauce or salt and eat it directly.
2. Black fish: only one big bone spur
Black fish has a tight meat, a smooth taste, less thorns, more meat, rich in protein and a variety of amino acids, and has good nourishing effects, especially suitable for consumption in autumn and winter.
Recommended way to eat: braised black fish.
Practice steps:
1. Black fish has a lot of mucus. Remove the fish scales and internal organs, especially the black film inside the abdomen, otherwise it will taste too fishy. Wash and cut into segments.
2. Take a saucepan, add a little oil, add a little salt, and add a little sliced ginger.
3. Then put the fish pieces into the pot and fry the fish pieces over low heat until they are slightly yellow on both sides.
4. Then add cooking wine, light soy sauce, dark soy sauce, and sugar to season. If you like to eat chili, you can also add some.
5. Bring to a high heat and simmer for 10 minutes, sprinkle with chopped green onion.
3. Qingjiang fish: delicious and fishy.
Qingjiang fish is produced in Qingjiang Reservoir, Hubei. Because of its clear water quality, the meat of the fish is tender, with almost no earthy smell, and has few thorns and more meat, which is very popular among children.
Recommended way to eat: pickled fish
Practice steps:
1. Remove the scales and internal organs of Qingjiang fish. Wash the fish into slices diagonally, and add a little cooking wine, a little salt, a little oyster sauce, and starch to marinate for 10 minutes.
2. Then cut off the sauerkraut bought from the vegetable market, cut the dried peppers, ginger and garlic to set aside.
3. Add cooking oil to the pot, first add ginger and garlic to stir-fry to bring out the aroma, then add sauerkraut, stir-fry over high heat, and completely stimulate the sour taste of sauerkraut.
4. Then add boiling water, boil it, add the fish bones, the head and tail, and make some fish soup first.
5. After simmering over high heat for 5 minutes, add the fish fillets that have been marinated in advance. Put them in slices one by one to prevent them from sticking together. Cook the fish fillets for 2 minutes and then take them out.
IV. Sea bass: less thorns and more meat
Autumn is the most plump season for sea bass. At this time, the meat of sea bass is white, tender and fragrant, delicious, without fishy smell, and only has one main thorn, which is very suitable for children to eat.
Recommended way to eat: steamed sea bass
Practice steps:
1. Remove the scales and internal organs of the fresh bass, and wash them a few times on both sides of the fish body.
2. Then apply salt and cooking wine all over the fish body and marinate for 10 minutes to remove the fishy smell.
3. Then spread ginger slices on the bottom of the dish, put the bass on the fish, and put some ginger slices on the fish.
4. After the water is boiled, steam it in the pot for about 10 minutes. If the fish is relatively large, you can extend the time appropriately.
5. After taking it out, pour out the excess soup on the plate, spread it with shredded green onion and shredded ginger, drizzle it with steamed fish soy sauce, and finally pour it with hot oil.
After the white dew, the weather turns colder, and the child's diet should also be adjusted. Eat less grass carp and eat more of the above four types of fish. Not only does it have less thorns and more meat, but it is also nutritious and safe to eat.
What do you think about this?
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