Compared with pork and beef, pork is less calorie and fat, and women are not afraid of fat. Autumn and winter is a good time for the infirm to supplement, while fish is a good aquatic food for tonic. It is not only delicious but also of high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with high body absorption rate. Fish is rich in thiamine, riboflavin, niacin, vitamin D, and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proven to have hypoglycemic effects, heart protection and anti-cancer effects. The vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis.
Eating steamed fish is good for the heart
According to expert studies, eating fish has great benefits for the heart. Eskimo people and residents of coastal fishing villages in Japan have fish on three meals a day. Their low proportion of people suffering from cardiovascular diseases is a good example.
Studies have shown that omega-3 fatty acids can increase the level of high-density lipoprotein (HDL) that helps lipolysis in the human body and reduce the amount of fat-dense low-density lipoprotein (LDL). Excessively low levels of omega-3 fatty acids in human blood will increase the risk of heart disease. If the content of omega-3 fatty acids is less than 4% of all human fatty acids, the risk of heart disease death is highest. The fatty acid content of fish oil is higher than other foods, so a lot of fish can protect the heart.
Experts tell us that different fish contain different amounts of omega-3 fatty acids, so the degree of heart protection is different. In general, deep-sea fish, such as eel, salmon, salmon, etc., living in frigid waters, have thick fats and many fish oils, and have relatively high omega-3 fatty acids. Freshwater fish, which is often referred to as river fish, have a short growth period, serious water pollution, and low levels of omega-3 fatty acids.
In addition, the experts also stated that the content of omega-3 fatty acids in farmed fish is relatively low, whether freshwater fish or marine fish. Most of the freshwater fish sold on the market are farmed, so the role of the heart is not great. The octopus, squid, flatfish, squid, tuna, sardine, mia, and squid are all species that are not culturable. The body will contain more omega-3 fatty acids, which is particularly beneficial to protect the heart. Eat more.
How to cook steamed fish? Experts support you 6 secret tricks
1, pick fish do not pick big, steaming practices in the control of the fish within 1 pound of 2 as well, the fish must be fresh and lively, the most beautiful live fish steamed. Before the steaming, the fish must be handled cleanly, especially the black membrane inside the fish's abdomen, it must be scraped clean to ensure that the steamed fish does not lick;
2, according to the shape of the fish to choose whether the fish body needs to be handled by the knife. The most suitable mature fish is a flat-shaped fish, such as squid, which can be picked up with a willow knife or a deep knife at the back of the fish and steamed directly on the plate. It is also possible to steam directly without changing the knife (steaming) Fish with thicker ridges, such as squid, etc., can be cut in the abdomen with a knife along the back of the spine, and the fish can be squatted while steaming, reducing the thickness to maturity (steamed squid); Large fish such as puffhead fish, herring, grass carp, etc., it is best to cut two slices or steaming (two-color fish head).
3, before the fish pot steamed, pickled time not too long, better than 10 minutes. Because salt has the function of penetrating and coagulating proteins, placing it for too long will make the hard texture affect the taste.
4, the fish body slightly steamed overhead. A thin layer of oil was applied to the steamed fish dish. The ginger and green onions were placed at the center of the dish and placed on the fish. This was equivalent to slightly lifting the fish, which was conducive to even heating of the fish in the hot air circulating in the pot.
5, steamed fish, steamed fish sauce and fish are best steamed separately, and finally poured up. Because the sauce and ingredients are mixed prematurely, some chemical and physical reactions will occur during the high-temperature cooking process, affecting the delicate taste of the fish meat; the prepared steamed fish sauce can also not steam, but repeatedly tried to steam The steamed fish sauce does not have a bit of astringent taste in the sauce and tastes even more delicious.
6. Fresh steamed fish requires a slap of gas. There are three bogey: a bogey water is not open and put the fish into; second bogey midway open cover deflated; three bogey pot insulation after a long time.
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