carp

Introduction

Fish, also known as carp, carp, hairy fish, red fish in Chinese. A strong brown fish in the Cyprinidae family, scientific name Cyprinus carpio. Native to Asia, later introduced to Europe, North America and other regions, omnivorous. Large scales, two whiskers on each side of the upper jaw, live alone or in small groups in calm ponds, lakes and rivers with muddy bottoms covered with aquatic plants. Has the habit of migrating in places with small water bodies.

Nutritional value of carp

1. Carp protein not only has high content but also good quality. The human body digestion and absorption rate can reach 96%, and it can provide the human body with essential amino acids, minerals, vitamin A and vitamin D.
2. Carp fat is mostly unsaturated fatty acids (such as EPA and DHA), which are essential fatty acids for the human body and have important physiological functions.
3. Carp has a high potassium content, which can prevent and treat hypokalemia and increase muscle strength, which is consistent with the spleen-strengthening effect of "the spleen controls muscles and limbs" in traditional Chinese medicine.

The efficacy and function of carp

1. Eliminate edema and promote lactation. It can nourish the spleen and stomach, promote diuresis and reduce edema, promote lactation, clear away heat and detoxify, stop cough and relieve gas. It is beneficial for various edema, swelling, abdominal distension, oliguria, jaundice, and lactation obstruction.
2. Improve eyesight: The retina of carp contains a large amount of vitamin A, so carp is particularly good at improving eyesight.
3. Carp fat is mostly unsaturated fatty acids, which can effectively lower cholesterol and prevent and treat arteriosclerosis and coronary heart disease. Therefore, eating more fish can help you live a healthy and long life.
4. According to traditional Chinese medicine, all parts of carp can be used as medicine. Carp skin can treat fish stumps; carp blood can treat facial paralysis; carp soup can treat children's body sores; carp is especially effective in treating edema in pregnant women and fetal movement disorders.

Side effects and contraindications of carp

People who suffer from malignant tumors, lymph tuberculosis, lupus erythematosus, bronchial asthma, mumps in children, thromboangiitis obliterans, carbuncles, urticaria, skin eczema and other diseases should avoid eating carp. At the same time, carp is an allergenic food, so people with hyperactivity of yang and sores should eat it with caution.

How to cook carp

Ingredients for braised carp: 1 fresh carp, about 750 grams, 100 grams of peanut oil, 25 grams of wet starch, 5 grams of garlic, 25 grams of soy sauce, 15 grams of pine mushrooms, 25 grams of cooking wine, 5 grams of ginger, 1 gram of MSG, 1 gram of pepper, 1 gram of chili powder, 1.5 grams of fine salt, and 2 grams of sesame oil.
practice:
1. Wash the fresh carp, remove the scales and gills, cut open the abdomen with a knife, remove the internal organs, wash away the blood foam, and make 5 oblique cuts on both sides.
2. After the pine mushrooms are soaked in water, wash off the mud and sand, remove the stems and roots, peel the green onions, wash them, and cut them into thin strips; wash the ginger, peel it, and cut it into slices.
3. Pour peanut oil into the pot, heat it over high heat, and when it simmers for a while, put the whole carp into the pot and fry until both sides turn yellow. Then add cooking wine, and then add chili powder, pine mushroom shreds, salt, soy sauce, ginger slices, bring to a boil, then simmer on low heat, then add scallion, MSG, starch, sesame oil and pepper powder and serve.