Warm and Fragrant Yellowtail Fish Porridge

3 yellowtail fish (eel bones), 1 cup of rice, 10 grams of salt, some shredded ginger, cooking wine, chopped green onion, appropriate amount of chopped green onion, appropriate amount of pepper, appropriate amount of sesame oil

1. Eat nutritiously: fish meat and fish brain

Fish meat is rich in high-quality protein, easy to digest and absorb; low in fat and heat energy; also contains inorganic salts such as calcium, phosphorus, potassium, iodine, zinc, selenium, as well as vitamin A, vitamin D and B vitamins. Fish muscles are divided into dark meat and white meat. Dark meat contains more lipids, glycogen, vitamins, enzymes, etc., and has a fishy taste. Generally, active tuna, bonito, sardines, etc. have more dark meat; silver cod, large yellow croaker, flounder, etc. have more white meat and a lighter fishy smell.

Fish brain is rich in polyunsaturated fatty acid DHA, commonly known as "brain gold", and phospholipids, which are helpful for the development of infant brain and also have a certain effect in the auxiliary treatment of Alzheimer's disease. However, the cholesterol content of fish brain is high, so the intake should be controlled.

2. Eat for beauty and taste: fish maw

Fish maw contains biomacromolecule collagen protein, which can improve tissue nutrition, promote growth and development, and delay skin aging. The consumption of fish maw was recorded in the "Qimin Yaoshu" more than 1,600 years ago, saying that it is as famous as bird's nest and shark fin, and is known as marine ginseng. It is an ideal high-protein and low-fat food. The wall of the fish maw of marine fish is thicker, and it is usually made into a dried product, called fish maw. Dishes made from fish maw have a smooth, delicate and rich taste.

Fish maw must be soaked before eating. There are two methods: oil soaking and water soaking. Thick fish maw can be soaked in either method, but thin fish maw is better soaked in oil. The oil should be kept at a low temperature. When the fish maw breaks easily when you fold it with your hand and the cross section is like a sponge, you can take it out. Pour boiling water into it and soak it until it softens. Squeeze out the water and cut it into different shapes as needed. Then rinse it with warm water to remove the oil. After washing, it can be used for cooking.

3. Eat novelty and fun: fish scales, fish eyes, fish lips

Fish scales contain choline, which can enhance memory. They also contain a variety of unsaturated fatty acids, which have a certain effect on preventing and treating arteriosclerosis, hypertension and heart disease, and can be made into fish scale jelly for consumption. In addition, Chen Shunsheng said that the scales of shad and herring contain certain lipids and umami ingredients, and can be directly steamed without removing the scales when cooking. When eating, suck the juice to absorb some collagen dissolved in it. The scales of hairtail contain 6-thioguanine, which can fight cancer and is of high value, so it is not necessary to scrape them when eating.

Fish lips are mostly made of the skin and related tissues of the upper lips of sturgeons, sharks, and rays, and the main component is collagen. It is also one of the eight delicacies of the sea, but it is actually not very nutritious. The content of vitamin B1 and DHA in fish eyes is slightly higher, but since fish eyes are small in quantity, the nutritional value is not great. In addition, there are fish tails and fish bones. The fish tail is a section of fish meat at the tail of the fish, and the nutrition is similar to the meat of the fish body; fish bones do have the effect of supplementing calcium, but people generally eat very little. Shark bones can be made into fish bone powder.