The nutritional value of stickleback, stickleback is a delicious fish with high nutritional value. It will make people drool more when used to make soup. It is a kind of fish that many people like. Many people may not understand. Let's share with you the nutritional value of stickleback.
The nutritional value of stickleback is 1 1. Stichopus japonicus is rich in protein, which can maintain the balance of potassium and sodium and effectively eliminate edema.
2. Stichopus japonicus is rich in copper, which is an indispensable micronutrient for human health and has an important influence on the development and function of internal organs such as blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver and heart.
3, stickleback is rich in carbohydrates, which can maintain normal blood pressure and enhance neuromuscular excitability.
4. Stichopus japonicus is rich in protein, which can not only improve human immunity, but also reduce human blood pressure and effectively buffer anemia, which is of great significance to the normal growth and development of human body.
5. Stichopus japonicus contains a variety of minerals, including iron, magnesium, phosphorus and potassium. It can effectively regulate osmotic pressure and maintain the acid-base balance of human body.
Nutritional value of stickleback 2 Stickleback is distributed in the Yangtze River, Yellow River and other river basins, and it is rich in nutrition. For people with weak spleen and stomach, you can eat it often. There are many ways to cook stickleback fish, such as steaming, stewing or stewing soup.
The first is the thorn fish soup.
Ingredients: stickleback, tofu, ginger, salt, cooking wine, chopped green onion, monosodium glutamate and pepper.
1, the stickleback is eviscerated and the gills are washed for later use; Cut tofu into small pieces; Sliced ginger;
2, from the oil pan, when the oil temperature is 80% hot, add the stickleback and fry it slightly on both sides;
3. Add water to the pot, add tofu, ginger slices, salt and cooking wine, boil with strong fire, cover with medium fire, and cook for 10 minute;
4, add monosodium glutamate, pepper, chopped green onion, out of the pot.
Second, braised stickleback.
Ingredients: stickleback, ginger, dried pepper, onion, wine, oil, salt and soy sauce.
1. Clean stickleback, shred ginger and dried chili, and tie shallots tightly;
2. Heat the oil pan, add the stickleback and fry until it turns yellow;
3. Shred ginger, shredded red dried peppers and shallots, and sauté ed;
4. Add appropriate amount of water, wine, soy sauce and sugar;
5, simmer for 20 minutes, the fire will soon dry the juice, add the right amount of salt to the pot.
When eating stickleback, be careful not to eat it with tomatoes, because tomatoes contain a lot of vitamin C, which is similar to tomatoes. If you eat too much, you will be poisoned.
Nutritional value of stickleback.
Stickleback fish may not be familiar to everyone, so they don't know much about its nutritional value. The nutritional value of sea cucumber is very high, and it contains protein, fat, carbohydrate, calcium, phosphorus, potassium, sodium and other nutrients.
Sea cucumber is rich in protein, which can maintain the balance of potassium and sodium, eliminate edema and improve immunity. Eating more stickleback can effectively lower blood pressure and relieve anemia symptoms. For mothers, eating stickleback is more conducive to the baby's growth and development. The rich copper element in stickleback is an indispensable micronutrient for human health, which has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver and heart.
Eating more stickleback has the following therapeutic values:
1, nourishing stomach: warming stomach to treat stomach cold.
2, diuresis and detumescence: can remove toxins and excess water in the body, promote blood and water metabolism, diuresis and detumescence.
3, breastfeeding and raw milk: it has the effect of nourishing qi and blood and raw milk, and has the effect of promoting breastfeeding, nourishing the body and promoting rehabilitation for pregnant women.
4, clearing heat and removing fire: bitter taste, can clear the heart and purge fire, clear away heat and get rid of troubles, and can eliminate heat toxicity in the blood.
5, phlegm and cough: suitable for phlegm, phlegm, cough and other symptoms.
6. Stichopus japonicus contains folic acid, vitamin B2, vitamin B 12 and other vitamins, which have the effects of nourishing the stomach, strengthening the stomach and relieving cough.
Therefore, people with cold stomach can often eat stickleback fish. And the baby is also suitable for eating. Its meat is tender and has few thorns.
Can the baby eat stickleback?
Stichopus japonicus is a kind of nutritious freshwater fish, which has the effects of eliminating edema and improving immunity. Can the baby eat stickleback?
Babies can eat stickleback. The stickleback is a yellow fish, with a slightly black broken line, a flat head, a wide mouth and no scales. It has a beard and a hard thorn on its back. It hurts if you are not careful. For the baby, the main advantage of this fish is that there are few thorns, so you don't have to worry about the baby being stuck by fishbones.
Stichopus japonicus is a freshwater fish with tender meat, which is suitable for infants. Moreover, the stickleback fish itself has many functions, which will help the baby supplement nutrition and contribute to the healthy development of the body. Some novice mothers feed their babies stickleback fish when they are 1 year old. In fact, it is no problem to eat stickleback fish, but 1 year-old baby is still too young. Adults must clean up the thorns before eating fish. In addition, when mom cooks fish, she should also remove fins and toxic black lines from the fish.
Although the baby can eat stickleback, it is not advisable to eat more at once, especially when eating, all the fishbones must be taken out. Or give the baby fish soup directly.
The nutritional value of stickleback 3 stickleback is the best of all fish, not to mention how delicious it tastes, but its smoothness and delicacy are incomparable to ordinary precious fish. One special thing about stickleback is that it can bark. When you hold the hard thorn on its back, it will scream "angry thorn, angry thorn". Are you afraid of pain or untouchable? Interesting. The killing method of stickleback is also very special. You can grab your stomach with one hand and pull your head back with the other, then you can dig out the internal organs from your chin, then wash them, add more shallots and shredded ginger, and make a delicious fish soup. When drinking, it is a big bowl. Delicious beyond description. Mr. Wang Zengqi also likes the food in this water town. He lives in Beijing and still thinks about this dish in his hometown. But it's called "Ang Sniffing Fish" and "Ang Sniffing-Ang Sting", which is similar. The pronunciation of the He Lixia River is not warped. This fish is named after its sound. Here, the stickleback fish is written first, which is both vivid and audio.
Stickleback fish has many names. Shanghai people call it "Angniu". Suzhou people call it "king nail head"; Northeast people call it "Ga Ya Zi"; Ningbo people call it stickleback. All these names are based on the color of its fish, the shape of its pectoral fins and dorsal fins like long needles, or the "quack" sound it makes when swimming in groups. However, Sichuanese call it "Yellow Latin". Think about it carefully, these three words really cover the color, shape and sound of this fish, and the simplicity of Sichuan people's language is well-deserved. However, the most unique thing is the Hunan people, who are called "yellow ducks call".
Braised Ang's prickly head smells good. Although the two pieces of cheek meat on the cheek are only as big as fingernails, they melt when eaten in the mouth. It's also delicious to make tofu with thorns. Add more shallots and shredded ginger, and you can make a delicious pot of Weng thorn tofu soup, which is as white as milk and delicious beyond description. If you must describe it, it is delicious and not greasy. Fish is as tender as tofu cooked with it. Because there are few thorns, you can eat it spontaneously. Old Mr. Wang Zengqi also likes the delicious food of Ang Thorn Head. He is mostly a teenager in Beijing, and he is still obsessed with the bearded river fish in his hometown. I'm afraid there are not many foods that can make Wang Zeng grow old, which shows the delicious taste of Ang Thorn Head.