Salmon has the functions of strengthening the spleen and regulating the stomach, warming the stomach and regulating the stomach. The nutritional value of salmon is high in protein and low in calories, and it contains many vitamins and minerals such as calcium, iron, zinc, magnesium and phosphorus. Salmon practices include steamed salmon, salmon pumpkin porridge, three-layer fish head tofu soup, salmon head papaya sour soup, fried salmon and salmon eggs.
nutritive value
Salmon has the functions of strengthening the spleen and regulating the stomach, warming the stomach and regulating the stomach. The nutritional value of salmon is high in protein and low in calories, and it contains many vitamins and minerals such as calcium, iron, zinc, magnesium and phosphorus. Salmon practices include steamed salmon, salmon pumpkin porridge, three-layer fish head tofu soup, salmon head papaya sour soup, fried salmon and salmon eggs.
Salmon is not only a healthy food with high protein and low calorie, but also contains many vitamins and minerals such as calcium, iron, zinc, magnesium and phosphorus, and is also rich in unsaturated fatty acids. According to the theory of traditional Chinese medicine, its meat has the functions of supplementing fatigue, strengthening spleen and stomach, warming stomach and stomach, and can treat emaciation, edema and indigestion. Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipid and cholesterol and prevent cardiovascular diseases. Two meals a week can reduce the probability of death from a heart attack by one third. Salmon can effectively prevent the occurrence and development of chronic diseases such as diabetes, and has high nutritional value. Treasure in the water? The reputation of.
Nutritional components of salmon per100g
Energy 139 kcal;
7.8 grams of fat;
Cholesterol 68 mg;
Thiamine 0.07 mg;
Nicotinic acid 4.4 mg;
Calcium13mg;
Potassium 36 1 mg;
Magnesium 36 mg;
Zinc 1. 1 1 mg;
0.03 mg of copper;
Protein17.2g;
Folic acid 4.8 micrograms;
Vitamin A45 micrograms;
Riboflavin 0.18 mg;
Vitamin E0.78 mg;
Phosphorus 154 mg;
Sodium 63.3 mg;
0.3 mg of iron;
Selenium 29.47 micrograms;
Manganese 0.02 mg;
Edible method
1 salmon head papaya sour soup
Ingredients: the first half of salmon (about 400g), half of papaya, 2 tomatoes, 2 lemons, 1 local celery, a little onion, 2 slices of ginger, and appropriate amount of salt.
Exercise:
1. Remove the gills from the salmon head, wash and cut into pieces, put it in a plate and smear with salt; Clean local celery and onion, cut into powder, mix well with fish head, marinate for15min, then steam for10min;
2. Take half a papaya, wash and peel it, remove seeds and cut into pieces; Wash tomatoes and dice them; Wash the skin of lemon with salt and cut it into two pieces for later use;
3. Put two spoonfuls of oil in a hot pot, add diced tomatoes and ginger slices, and fry the tomatoes into a slurry;
4. Pour in 4 bowls of water, add papaya, lemon slices, steamed salmon head, celery and onion, bring to a boil over high heat, turn to low heat for 20 minutes, and season with salt.
Nutritional value and efficacy: appetizing digestion, beauty and breast enhancement.
Two steamed salmon.
Ingredients: salmon 1 strip, about half a onion, mushrooms 1 flower, a little shredded ginger, a little minced garlic, seafood soy sauce 1 spoon, a little sugar and a little minced coriander. (It doesn't matter if you don't let go)
Exercise:
1, the material is very simple, a piece of salmon, and then prepare some mushrooms, onions, ginger, coriander and garlic. Cut the salmon into large pieces; Shred onion; Sliced mushrooms; Cut coriander into sections; Garlic minced; Shred ginger;
2, take a large plate, the plate should not be too shallow, when steaming fish, a lot of soup will flow out, spread a layer of onion on the plate, then spread a layer of mushroom slices, and finally sprinkle some ginger;
3. Put the salmon on shredded onion, sliced mushrooms and shredded ginger, and steam for about 6-7 minutes;
4. Take a small bowl, pour the soup from the freshly steamed fish, then add chopped garlic, order a few drops of seafood soy sauce, add a little sugar, mix well, pour it on the salmon, sprinkle a little coriander powder, or eat it directly with fish dipping sauce.
3 Sanwen fish head tofu soup
Ingredients: salmon head, scallop, kelp, tofu, coriander, onion, salt.
Exercise:
1, washing kelp and slicing; Wash Yaozhu, soak until soft, and knead into silk;
2. Boil clean water, put it into the sea, and cook for 20 minutes on low fire. Pick up kelp and put it into scallops to continue cooking;
3. Remove the head of salmon, wash and cut into pieces; Wash tofu and cut into pieces;
4. Wash coriander and onion, cut coriander into sections and dice onion;
5. Put the salmon into the soup, boil it, add the tofu, cook for 3-5 minutes, sprinkle with coriander and chopped green onion, turn off the fire, and season with salt.
Nutritional value and efficacy: strengthening brain, improving intelligence and strengthening body. And eating salmon in autumn also has the effect of moisturizing the skin, so you may wish to eat more.
Four fried salmon
Ingredients: salmon 300g, sweet beans 50g, green pepper 1, red pepper 65438, yellow pepper 65438 (sliced), lotus root strips 50g, dried onion or onion 25g, egg 1, dried starch, black and white sesame seeds, lemon juice, salt, pepper, honey and fish sauce.
Exercise:
1. Cut the salmon into blocks with uniform size, and marinate with pepper, salt, lemon juice and honey for 5 minutes to remove the faint fishy smell of the salmon;
2. Open the eggs, first stick dry starch on one side of the salted salmon, then stick the egg liquid, and then stick the black sesame seeds and white sesame seeds that have not been fried for use;
3. Turn the induction cooker to medium heat, take out the pan, pour in an appropriate amount of olive oil, when the oil bubbles, add salmon, fry one side with black and white sesame seeds for 20 seconds, then fry the other two sides until golden, about 9% ripe, then leave the fire and fry for a few seconds with the remaining temperature, and serve;
4. Stir-fry sweet beans, green peppers, red peppers, yellow pepper slices and lotus root slices, and mix them with the fried salmon.
5 Salmon and pumpkin porridge
Ingredients: millet, pumpkin, salmon, salt, white vinegar, osmanthus fragrans, monosodium glutamate and sugar.
Exercise:
1. Millet is soaked for 2 hours in advance. Boil the water in the pot, put it in, boil it to remove foam, add pumpkin seeds, add a little white vinegar and cook for a while.
2. Slice the salmon, put it in a bowl, add a little ginger, add salt and monosodium glutamate after the porridge is cooked, and pour it on the fish.
6 salmon custard
Ingredients: salmon150g, 2 eggs, salt and sesame oil.
Exercise:
1. Chop the salmon and prepare 2 eggs.
2. Beat eggs and add salt. Stir the oil evenly, then sieve it once and put it in a boiling pot.
3. Cover the plate and steam for 8 minutes.
After 4.8 minutes, pour in the salmon paste, cover and steam for 2 minutes, turn off the fire and steam for 5 minutes.
Seven asparagus salmon.
Ingredients: 50g salmon, 50g asparagus, onion 15g, a little fresh ginger juice, a little boiled corn, an appropriate amount of olive oil, steamed fish and soy sauce.
Exercise:
1. Clean the raw materials and take the most tender part of asparagus.
2. Dice salmon, asparagus and onion respectively.
3. Add fresh ginger juice into the salmon bowl and grab it evenly by hand, then add water starch to grab it evenly and marinate for 5 minutes.
4. Add water to the pot, boil it to 70%, then add the diced fish and gently push it away with chopsticks. When the diced fish becomes discolored and floats, scoop it up with a colander, blanch it with cold water, and control the water for later use.
5. Add olive oil to the pot and stir-fry the onions.
6. Add asparagus and stir-fry until medium-cooked.
7. Add diced fish and stir fry a few times, then add steamed fish and soy sauce and stir fry a few times, and then add a little water to properly collect the juice.
8 servings of salmon in safflower sauce
Ingredients: salmon100g, pickle10g, mango 5g, mangosteen 5g, safflower juice 30g.
Exercise:
1. Make safflower juice into jelly and blend it with salmon by molecular gastronomy technology;
2. Mix kimchi, mango and mangosteen and put them in the bottom of the dish;
3. Fry the prepared salmon and put it on the plate.
Cooking Tips: When frying salmon, you need to grasp the heat, cook it with low fire as much as possible, let the salmon fry thoroughly and let the safflower juice in its body melt.
9 portions of salmon in sauce
Ingredients: salmon 150g, lemon half, honey 1 tsp, soy sauce 1 tsp, soy sauce 1 tsp, black pepper 1 4 tsp, and dried rosemary1tsp.
Exercise:
1, cut the salmon into 0.5cm thick slices.
2. Squeeze lemon juice on the salmon, pour in all the other ingredients, mix well and marinate for 10 minute.
3, a little olive oil in the pot, fry salmon fillets until both sides are yellow, take them out and put them on the plate.
4. Cook the marinated salmon sauce until it is thick and pour it on the fried salmon!
10 Salmon fried rice
Ingredients: salmon 1 slice, 4 or 5 shiitake mushrooms, eggs 1 piece, rice 1-2 bowls, a few green vegetables, a little chopped green onion, a little salt and pepper.
Exercise:
1. Marinate the salmon fillets with a little salt and pepper, then fry them in a pan with low fire, cool them a little and tear them into small pieces by hand.
2. Wash and slice mushrooms; Wash and tear cabbage leaves into large pieces; Beat the eggs well and set aside.
3. Pour a little oil into the wok, heat it, pour in the egg liquid, add the rice when it is half cooked, and stir it quickly and evenly.
4. Then add the mushroom slices, green leaves and salmon pieces, stir well, sprinkle with chopped green onion, season with salt and pepper, and stir well.