Is the mud carp a freshwater fish or a saltwater fish, and how do you cook it to make it delicious?
Mud carp, commonly known as tu ling, xue ling, ling gong, hua ling, belongs to the order Cypriniformes, family Cyprinidae, and this species originates in China. So, is it a freshwater fish or a saltwater fish? According to the data, the mud carp is a freshwater fish, a fish that lives in the warm regions of the subtropical climate, mainly distributed in parts of Guangdong and Guangxi, Fujian, Taiwan, China and Yunnan, and it is also one of the important farmed species in the above regions.
I. How do you cook mud carp to make it delicious?
(1) Taro and Astragalus Stewed Mud Carp
Ingredients:
2 mud carp (about 500 grams net weight), 250 grams taro, 25 grams Bei Astragalus, 5 grams each of hawthorn roll, 100 grams lean meat.
Seasonings:
5 grams salt, 30 grams salad oil, 1000 grams clear broth.
Method:
1. Peel the taro and cut into 4×2 cm cubes.
2. Slaughter the mud carp, remove the scales and gills, then slit open the belly, remove the intestines and stomach and wash clean.
3. Put salad oil in the wok, and when it is heated to 60% hot, add the mud carp and fry over low heat for 2 minutes, turn the fish over, and fry over low heat for another 2 minutes, then remove.
4. Put the fried mud carp, Bei Astragalus, hawthorn roll, lean meat and clear broth together into a clay pot, bring to a boil over high heat, then turn to low heat and simmer for 1 hour, then add the taro cubes and simmer over low heat for 1 hour, add salt to season and serve.
Characteristics: The soup is fragrant without a fishy smell, and has the effect of quenching thirst, stimulating the appetite and promoting bowel movement.
(2) Mud Carp with Evergreen
Ingredients:
75 grams mud carp, 50 grams Evergreen (dried vegetable imported from Japan).
Seasonings:
0.5 grams salt, 1 gram MSG, 3 grams each of Maggi seasoning and scallion oil, 300 grams broth.
Procedure:
1. Soak the Evergreen in cold water until soft. Add broth to the wok and bring to a boil, add the Evergreen and blanch briefly, then remove and put in a bowl.
2. Take the mud carp and fermented black beans out of the can, chop them up and put them in the bowl with the Evergreen, then add salt, MSG, Maggi seasoning and scallion oil, mix well and plate.
Key tips: The Evergreen must be soaked until soft, and the seasoning must be well balanced.
Feature review: Fresh, fragrant, soft and tender. Evergreen has just entered the Shanghai market and has an excellent texture; the mud carp is richly flavored, dry and fragrant, and the two together complement each other perfectly.
II. The nutritional value of mud carp
1. Protein
All human activities are inseparable from the participation of protein, because the constituent elements of certain tissues in the body and the synthesis of certain enzymes all require the participation of protein, so the importance of protein to the human body is self-evident. Every 100 grams of mud carp contains about 18.4 grams of protein, and importantly, the fat content of fish is generally quite low, so while supplementing protein, there is no need to worry about excessive fat intake affecting health. It is a superb tonic for people who are weak or elderly.
2. Vitamin A
Vitamin A cannot be synthesized by the human body itself and must be obtained by eating food, and vitamin A is related to the development of our optic nerves, retinas, etc. So in our daily diet, we must pay attention to eating more foods rich in vitamin A or carotene (carotene can be converted into vitamin A in the body). Among them, mud carp is a food rich in vitamin A, and everyone can eat some in ordinary times.
3. Vitamin E
Vitamin E plays an important role in scavenging free radicals in the human body and delaying aging, so often eating some foods rich in vitamin E is good for human health.
4. Trace elements
The trace elements in mud carp are rich in variety, including calcium, magnesium, selenium, etc., which are of great significance for promoting bone growth and strengthening the physique.