Crucian carp

Introduction

Crucian carp (scientific name: Carassius auratus, also known as crucian carp seeds, moon crucian carp, native crucian carp, fine head, crucian carp, cold crucian carp) is common in Eurasia. It is a common freshwater fish belonging to the genus Carassius in the order Cypriniformes, subclass Actinopterygii. After artificial breeding and selection, many new species of crucian carp can be produced. For example, goldfish is an ornamental fish produced from this. Its scientific name is the same as that of the wild crucian carp for consumption, Carassius auratus.
Nutritional value of crucian carp
1. Crucian carp contains high-quality, complete protein that is easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can eat it frequently.
2. Crucian carp has the effects of strengthening the spleen and eliminating dampness, harmonizing the stomach and stimulating appetite, promoting blood circulation and unblocking meridians, warming the middle and lowering the qi. It has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma, and diabetes. Postpartum women can eat crucian carp soup to replenish deficiency and promote lactation.
3. Crucian carp meat is tender and delicious, and can be used to make porridge, soup, dishes, snacks, etc. It is especially suitable for making soup. Crucian carp soup is not only delicious, but also has a strong tonic effect. It is very suitable for middle-aged and elderly people and those who are weak after illness, and is also especially suitable for postpartum women.
It is edible for the general public

The efficacy and function of crucian carp

1. Suitable for people with edema due to chronic nephritis, ascites due to liver cirrhosis, and edema due to malnutrition; suitable for pregnant women and postpartum women with insufficient milk; suitable for people with weak spleen and stomach and poor appetite; suitable for people in the early stage of measles or those with slow measles outbreak; suitable for people with hemorrhoid bleeding and chronic diarrhea.
2. Do not eat too much during cold and fever period.

Side effects and contraindications of crucian carp

Crucian carp should not be eaten with garlic, sugar, mustard greens, adenophora, honey, pork liver, chicken, pheasant, venison, pork ribs, and Chinese medicines such as Ophiopogon japonicus and Magnolia officinalis. Do not drink tea before or after eating fish.

How to cook crucian carp

Crucian carp soup <br /> Ingredients: 3 river crucian carps, 200g magnolia slices, 2 boxes of boxed tofu, 200g fresh mushrooms.
Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of onion, 3 grams of pickled red pepper, 15 grams of MSG, 20 grams of chicken essence, 3 grams of pepper, and 20 grams of cooking wine.
practice:
1. Cut the magnolia slices into diamond shapes, divide the boxed tofu into seven, cut the fresh mushrooms into two, wash them, and put them into a casserole for later use.
2. Slice the ginger and garlic, and cut the onion and pickled red pepper into "horse ear" shapes.
3. Remove the scales, gills and internal organs of the river crucian carp, fry it in a pan until both sides are golden brown and then take it out.
4. Put the wok on the fire, heat the oil, add the sliced ​​ginger, garlic, green onion, pickled red pepper, and stir-fry until fragrant. Add the white soup, river crucian carp, MSG, chicken essence, cooking wine, pepper powder, bring to a boil, remove all the foam, pour into the pot, and serve.

Egg and milk crucian carp soup <br /> Ingredients: 1 crucian carp, 5 peppercorns, 20g egg and milk, 10g ginger, 10g green onion, some salt, some chicken essence. Instructions:
1. After cutting open the crucian carp, clean it and set aside.
2. Fry the crucian carp in 30% hot oil to remove the fishy smell.
3. Add appropriate amount of water and seasoning and simmer over low heat for 40 minutes.
4. Adding a little egg and milk when serving can make the soup whiter and thicker and taste better.