Home practice of braised tilapia

Abstract: tilapia, also known as African crucian carp, tilapia, Vietnamese fish, Nanyang crucian carp, etc., originally refers to the hatched non-crucian carp species with Mozambique as the model producing area, and is now the common name of several species of fish belonging to the genera of the family Sparidae, such as non-crucian carp and mouth-hatched tilapia. The meat is delicate, whether it is braised or cooked, it tastes good. Let's take a look at the common practice of braised tilapia.

Tilapia, also known as African crucian carp, tilapia, Vietnamese fish, southern crucian carp, etc., originally refers to the mouth-hatched non-crucian carp species with Mozambique as the model producing area, but it is now the common name of several species of fish belonging to the genera of the family Sparidae and mouth-hatched non-crucian carp. The meat is delicate, whether it is braised or cooked, it tastes good. Let's take a look at the common practice of braised tilapia.

Ingredients for braised tilapia

1 tilapia (about 600 grams), 2 red peppers, 3 chives, 1 small piece of ginger, 3 cloves of garlic, 30 grams of edible oil, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 2 tablespoons of wine, 1 tablespoon of pepper, 1 tablespoon of refined salt, 1 spoon of sugar and 2 tablespoons of monosodium glutamate.

The practice of braised tilapia

1. Clean the tilapia and cut 3 knives diagonally on both sides of the fish.

2. Rinse spring onions and cut into sections. Rinse ginger, garlic and red pepper into slices.

3. Refuel and heat the fish in the pan and fry the fish until golden brown on both sides.

4. Leave a small amount of oil in the pot, saute onions, ginger, garlic and chili and add soy sauce, cooking wine, sugar, pepper, salt, monosodium glutamate and water to boil.

5. Put in the fried tilapia, burn it over low heat until it is flavored, remove and plate, boil the remaining soup until thick, sprinkle with sesame oil and pour on the fish.

The efficacy of braised tilapia

1. Tilapia is high in protein and rich in a variety of essential amino acids needed by the human body, among which glutamic acid and glycine are particularly high, and the essential amino acids are balanced and rich, so they belong to high-quality and high-protein products. Compared with meat protein, fish protein is easier for the human body to digest and absorb, and the nutrients consumed will be fully utilized without waste.

2. Tilapia has a high content of retinol, which helps to prevent night blindness and vision loss, treat a variety of eye diseases, maintain the normal function of the immune system, remove senile plaques, promote development, and strengthen bones. Maintain the health of skin, hair, teeth and gums, and have the effect of anti-respiratory system infection.

3, tilapia taurine content as high as 210kg 220mg / 100g, taurine can be comparable with EPA and DHA, can help reduce blood cholesterol and neutral fat, regulate blood pressure, strengthen liver function, promote insulin secretion, promote retinal development, help vision recovery. The content of taurine in livestock meat is very low, such as 32 mg / 100 g in beef and none in chicken.

4. Tilapia is rich in unsaturated fat. The content of unsaturated fatty acids in tilapia muscle is about 54.58%, and it also contains a certain amount of DHA and EPA. A large number of studies have shown that DHA and EPA contribute to the development of human brain and vision, help to maintain human health and prevent heart disease, hypertension, hyperlipidemia, arthritis, stroke, skin diseases and other diseases.

5. Tilapia is rich in selenium. Selenium is an indispensable element in heart metabolism and has strong antioxidation. Its effect is 50 times higher than that of vitamin E, and it has strong anti-aging and anti-cancer effects.

6. Tilapia also contains vitamin E, thiamine, riboflavin, nicotinic acid and mineral potassium, sodium, calcium, magnesium, iron, manganese, zinc, copper and so on.