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Mackerel is a very familiar fish that meets the requirements of delicious – nutritious – cheap, so scad is very popular with housewives. In addition to the traditional dish of scads with tomato sauce, scads can also prepare many delicious and nutritious dishes for family meals, including the dish braised scad with bamboo shoots.
1. Nutritional composition of scad fish
Mackerel is a species of marine fish that is widely cultivated and caught in the coastal areas of Vietnam. This fish is highly appreciated for its nutritional value and economic potential.
According to nutrition experts, every 100g of mackerel contains about 111 calories, but this is just an estimate, not the most accurate number of calories, because each fish will have a different habitat. are different, weight, and size are different, so the number of calories will be different.
In addition to an abundant source of energy, every 100g of scad fish will supplement the body with a lot of nutrients, specifically as follows:
Protein: 20.2 g Calcium: 85 mg Fat: 3.3g Water: 76.3 g Phosphorus: 160 mg Potassium: 383mg Sodium: 104mg Zinc: 1.72mg Copper: 211mcg And many other trace elements, vitamins.
2. Nutritional value and preliminary processing of bamboo shoots
Fresh bamboo shoots are plants that contain many nutritional components and essential trace elements such as iron, phosphorus, calcium... Especially with high fiber content, fresh bamboo shoots are very good for the human digestive system. , helps prevent constipation effectively and is suitable for people who want to lose weight .
From a medical point of view, fresh bamboo shoots have the effect of treating phlegm, diuretic, brightening eyes, helping to absorb fat and promoting fermentation of other foods, thereby supporting the digestive system and digestive activities. details.
In 100g of fresh bamboo shoots, the nutritional ingredients are as follows:
Water: 92g; Protid: 1.7g; Glucid: 1.7g; Fiber: 4.1g. However, in each meal, we should not eat too much fresh bamboo shoots, specifically, we should not eat more than 500g because bamboo shoots are cold, high in fiber, easy to become a burden on the stomach.
On the other hand, there is a toxic substance in bamboo shoots, which is glucoside, which produces cyanhydric acid, but cyanhydric acid can be dissolved in water and easily evaporated when heated, so when using fresh bamboo shoots, it is necessary to boil thoroughly, discard the water. Boil and wash again (can be done twice) then pour away the boiling water. Cyanhydric acid will dissolve in the boiling water and evaporate when the water boils, the bamboo shoots are now edible and no longer toxic.
Cá nục bổ sung cho cơ thể rất nhiều chất dinh dưỡng
3. Ingredients to cook braised scad with bamboo shoots
To cook scad with bamboo shoots, we need to prepare the following ingredients:
2 fresh scads. 2-3 branches of bamboo shoots 1 small galangal tuber 2 chili peppers A few green onions Cooking seasonings: salt, fish sauce, seasoning seeds (or main noodles), cooking oil, pepper, colored water.
4. How to cook braised scad with bamboo shoots
4.1. Prepare the ingredients
Fresh scad: after buying, need to wash and cut into small pieces to eat, take care to remove all fish intestines. Then, marinate the freshly prepared scad with half a teaspoon of salt, half a teaspoon of pepper and let the fish absorb the spices for 20 minutes. Fresh bamboo shoots: after buying, cut into moderate pieces, then peel off the old bamboo shoots, tear the bamboo shoots into thin strands, and wash them. Boil a pot of water, put the bamboo shoots in, wait for the water to boil again, then remove the bamboo shoots from the basket and let them drain (this is an important step to remove the toxins in the bamboo shoots). Galangal: peel off the skin, wash and cut into slices Chili: wash, remove seeds and slice Green onions: remove roots, wash and cut into pieces
Sơ chế cá trước khi nấu cá nục kho măng
4.2. How to cook braised scad with bamboo shoots
Using a clean pan, put some cooking oil in the pan and heat it. After the oil in the pan has boiled, add the scads and fry briefly, then remove the fish to a plate lined with absorbent paper to absorb the cooking oil that has just been fried. Prepare a medium pot to store the fish, put the fried scads in the pot, then put a layer of bamboo shoots on top of the fish, then galangal, sliced fresh chili on top. Season in the pot of braised scad with bamboo shoots: 3 tablespoons of colored water, half a tablespoon of fish sauce, and half a teaspoon of seasoning. Put on high heat to boil the fish. After the pot of braised scad with bamboo shoots has boiled, turn down the heat to low and then add about 200ml of boiling water (or put boiling water in the pan with the fish face down). Cover the pot and cook until the water in the pot is almost empty, the fish hardens, the bamboo shoots absorb the spices. Before turning off the heat, put the chopped scallions into the braised scad with bamboo shoots. Arrange braised sardines with bamboo shoots on a plate, sprinkle on top of fish with a little pepper to increase the flavor of the dish.
4.3. Requirements of braised scad fish with bamboo shoots
The meat of scad is firm, not fishy, evenly absorbed with rich flavor, a little spicy; The bamboo shoots are soft, sweet, absorbent, and when served with fish meat, they create a unique delicious taste. As can be seen, the way to cook scad with bamboo shoots is extremely simple but provides high nutritional value, very suitable for family meals.
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