Aquatic Series Weight Loss Dishes (Part 1): Melon Rolls with Grass Carp, West Lake Vinegar Fish, Steamed Grass Carp with Three Shredded Vegetables, etc.

Melon roll with grass carp

fish

Meng Qi, Bu Kong, Fa Shui

Prepare 151 grams of cucumber and wash it; prepare 1.50 grams of green bell pepper and wash it.

Remove the backbone and small bones from the prepared bluefish, roast it over a fire until it turns golden brown, then place it in a bowl and marinate it with sweet and sour sauce. Peel the cucumber, cut it into sections the length of a scallop, and then use a knife to twist it into thin slices. Place the slices in a bowl, marinate them with salt for 5 minutes, and then squeeze out the water.

To prepare, place cucumber slices flat on a cutting board, then place the roasted herring fillet on top, add ginger shreds, roll it into a cylinder, and then cut it into 1 cm thick round segments. Arrange them on a plate and drizzle with sweet and sour sauce.

★This dish is characterized by its low oil content during roasting. It should be roasted over medium heat until golden brown, avoiding excessive heat that could cause it to burn and remain undercooked, thus affecting the quality.

★Benefits of Grass Carp: Grass carp is sweet and neutral in nature, and its functions include invigorating qi, replenishing deficiency, and eliminating water retention. The *Yilin Zuanyao* states that it "nourishes yin, calms the liver, and eliminates water retention." The *Suixi Ju Yinshi Pu* says it "replenishes qi and nourishes the stomach, relieves irritability, and dispels dampness and wind." Grass carp cooked with cucumber is quite suitable as a side dish for obese patients.

★ To easily remove fish scales, first soak the fish in cold water, ensuring the water covers the fish completely, add 2 tablespoons of rice vinegar, and after 2 hours, remove it and remove the scales. The scales will then be easy to scrape off.

West Lake Fish With Vinegar Sauce

Grass carp is a traditional famous dish, fresh and delicious.

Prepare one grass carp (about 500 grams), remove the scales and gills, take out the internal organs, wash it clean, and dry it for later use.

Cut the grass carp lengthwise with its back facing outwards, then cut off the head so that it only connects to the belly, and wash it clean with water.

Place 1000 ml of water in a cooking pot and bring it to a boil. Lay the fish out with the skin side up and place it in the boiling water. Cover the pot. Once the water boils again, uncover the pot and skim off any foam. Simmer over low heat for 5 minutes, or until the fish eyes bulge. Remove the fish, drain it, and place it on a large long plate (skin side up). Leave 250 ml of the original broth in the pot. Add chopped green onions, minced ginger, Shaoxing wine, soy sauce, and sugar. Bring it to a boil, thicken it with cornstarch slurry, add vinegar, and pour it over the fish. Drizzle sesame oil evenly over the fish and sprinkle with pepper.

★This dish is characterized by its bright red color, tender meat, and sweet and sour taste; it is a traditional famous dish of Hangzhou. Grass carp has a very low fat content, and very little oil and sugar are needed during cooking, making it very suitable for obese patients.

★Health and Weight Loss Benefits of Vinegar Vinegar not only has high nutritional value and is rich in nutrients, but also offers a wide range of health benefits. It contains essential nutrients such as amino acids. Furthermore, vinegar can relieve fatigue. It can inhibit and reduce the formation of oxidative substances during the aging process, reducing age spots and thus delaying aging and extending lifespan. The amino acids in vinegar can promote the conversion of excess fat into energy and facilitate the metabolism of ingested sugars and proteins, thus contributing to weight loss. Various compounds in vinegar can dilate small blood vessels in the skin, increase blood circulation, and kill some bacteria on the skin, leaving it smooth and radiant, thus having a beautifying and skin-care effect. In addition, vinegar can help relieve hangovers, prevent constipation, and treat diabetes. Regular and appropriate consumption of vinegar can boost energy and strengthen the body, greatly benefiting physical and mental health.

Steamed Grass Carp with Three Shredded Vegetables

Grass carp with scallion

Fresh chili ham

It warms the stomach and harmonizes the middle burner, benefits the liver and improves eyesight.

Prepare one grass carp (about 500 grams), 50 grams of scallion whites, 20 grams of fresh chili peppers, and 50 grams of ham.

To prepare the grass carp, use a knife to remove the scales and gills, gut it, wipe it dry with a cloth, and cut off the fins. Wash the scallions, chili peppers, and ham, and cut them into strips 3 cm long and 1 cm wide.

To cook, mix light soy sauce and white wine, then rub the mixture onto the fish and inside its cavity. Add scallions and ginger, and steam the fish for 15 minutes. Remove the scallions and ginger, drain the fish juices, and transfer the fish to a plate. Heat a wok over high heat, then add peanut oil, fish juices, MSG, and salt. Bring to a boil, then add cornstarch slurry to make a sauce. Pour the sauce over the fish, place chili threads in the center, and arrange scallion threads and ham threads on either side.

★This dish is characterized by its fresh and delicious fish flavor, and its versatility in flavor. Very little oil is used in its preparation, and all the ingredients are beneficial for weight loss.

★Benefits of Grass Carp: Grass carp has tender flesh with few bones and firm texture. Its meat has a warming effect on the stomach and promotes digestion, while its intestines can benefit the liver and improve eyesight. A small amount of fish bile mixed with salt can be applied topically to treat burns.

Fish ball soup

The fish balls are tender and the soup is clear and fresh.

Prepare one live grass carp (weighing about 600 grams), 10 grams of shiitake mushrooms, and 30 grams of winter bamboo shoots.

To prepare the grass carp, remove the scales and gills with a knife, gut it, and wash it thoroughly. Use a flat knife to cut the fish into two fillets along the spine from the tail. Remove the belly meat, peel off the skin, remove the red tendons, and take the fish meat. First, cut the fish meat into small pieces, then chop it into a paste and put it into an earthenware pot. Wash the shiitake mushrooms and winter bamboo shoots and slice them thinly.

To prepare the fish paste, add 250 ml of water and a small amount of salt to an earthenware pot. Use a pair of chopsticks to stir in the same direction until the fish becomes sticky and small bubbles appear. Then add a small amount of wine, cooked peanut oil, minced ginger, minced scallions, minced ham, and MSG, and mix well.

To prepare the fish balls, take a wok, add water until it's half full, and place it over low heat. Then, take a handful of fish paste, gently squeeze it through your thumb and forefinger, and squeeze it into the wok. Once all the fish balls are made, gradually heat the cold water over medium-high heat, constantly stirring the fish balls gently with a spatula until they turn jade-colored and become firm and elastic. Then, move the wok to low heat, add shiitake mushrooms and bamboo shoot slices, and simmer briefly. To serve, add salt and MSG to a soup bowl, pour the fish balls and soup into the bowl, and drizzle with cooked chicken oil.

★This dish features tender fish balls and a clear, flavorful broth. Grass carp is a high-protein, low-fat, and low-sugar fish, and when combined with two vegetarian ingredients, it becomes an excellent choice for weight loss, making this soup particularly beneficial for dieting.

Bamboo shoots and eel strips

Fish strips

Kezhong invigorates Qi, Luzhi strengthens the body

bamboo shoots

Prepare 250 grams of shredded eel and 100 grams of bamboo shoots, peeled and washed.

To make shredded eel, cut it into 5-centimeter-long strips; first slice the bamboo shoots, then cut them into shreds.

Heat a wok over high heat, add oil and heat until it reaches 70-80% of its smoking point. Add the eel shreds and stir-fry until cooked through, then add the bamboo shoot shreds and stir-fry for a few more seconds. Add Shaoxing wine, cover and simmer briefly to remove any fishy smell. Then add soy sauce, sugar, minced ginger, MSG and a small amount of water. When the soup thickens, thicken it with cornstarch slurry, add chopped green onions, drizzle with sesame oil, and serve. Sprinkle with pepper to taste before eating.

★This dish is characterized by its tender meat and fresh flavor. Eel can replenish qi and nourish the body, and can treat weakness, cough, and other ailments. When cooking eel dishes, avoid frying, stir-frying, or braising in a rich sauce, as this can increase appetite and hinder weight loss. Pairing it with bamboo shoots can enhance the weight loss effect.

★The Uses of Pepper: When cooking eel, pepper powder can often be added as a seasoning. Pepper is pungent and hot in nature. Traditional Chinese medicine believes that pepper has the effects of warming the middle and dispelling cold, and stimulating appetite and relieving stagnation. Modern medical research shows that pepper has fat-reducing effects, and the capsaicin it contains has the effect of preventing obesity.

★ How to cut eel into strips: Place live eels in a pot of clean water, cover, blanch until cooked, remove and wash with clean water. Cut into strips with bamboo strips, wash with clean water, and drain.