CARP
Uses of carp
- There are 4 species of river fish that are considered the largest: carp, bigheaded carp, white carp, and black carp. Carp can cure diseases of 4 seasons. In autumn and winter, carp is usually more delicious.
- Black carp: Blue-black carp is the top grade among freshwater fish. It is suitable for people with weak spleen and stomach, loss of strength, edema, hepatitis, kidney disease, low numbness.
- According to analysis, every 100g of black carp meat has 19.5g of protein, with many amino acids, 5.2g of fat, calcium, phosphorus, iron minerals, vitamins, and many anti-aging substances.
Some healing dishes
- Improve resistance - prevent flu: Black carp (about 1kg) remove scales, intestines, wash, slit both sides of the fish, place on a steaming plate that is almost cooked for fresh ginger, onions, wine, continue cooking until cooked cooked dish.
- Clearing heat and detoxifying: Carp 1 fish 1kg, soybeans 500g, garlic 10g. The seasoning is just enough to marinate fish meat, cook it with soybeans and garlic into a soup to eat.
- Clearing heat, except for rheumatic diseases: 100g sliced carp, 300g melon, fried crispy fish. Peeled melon, cut into 3cm long pieces, then cut into strips, put in a pot of boiling water to cook for a while, take out and drain. Boil the broth for onions, ginger, wine and fish to cook, remove the foam, boil for 5 minutes, add the melon, seasoning.
- Weakness, loss of strength, dizziness: 500g black carp, 3 slices of ginger with just enough rice to cook porridge.
- Fostering postpartum women to prevent blood clots: 250g carp meat, cut into pieces, 10g wood ear, 10g green chili, 5g red chili. Fish meat is salted, powdered, then filtered and squeezed. Stir-fry fish with wood ear, chili.
- Chronic stomach pain: Cook black carp into soup to drink or eat with rice.
- Treatment of edema disease: 120g black carp meat. The quantity of shallot leaves is just enough to cook soup, eat and drink water.
- Female with long-term illness, weak body, irregular menstruation: 150g black carp meat, add a little chicken, pepper powder, wine, salt, onion, ginger. Use chopsticks to stir well, squeeze out the water, put the fish in and pound it into wontons. Pork thigh bones are washed, smashed, boiled to get water, then put 6g of cordyceps in, when cooked, let the wontons cook again until cooked to eat.
- Mumps: Use carp bile to hang in an open place to dry, mix indigo powder, then crush and mix sesame oil to apply on the swelling.
- Poisonous boils: Fresh black carp bile rubbed into painful swelling.
- According to chemical analysis, it shows that: For every 100g of white carp meat, there are 17.99g of protein, 4.3g of fat, minerals: calcium, phosphorus, iron, B vitamins (B1, B2, PP). Therefore, white carp is very good for the tendons and bones of the elderly and weak children, has the advantage of not causing bad reactions (itching, rash).
Some preventive dishes of white carp:
- Weakness after getting up sick: Carp 250g, amaranth 25g, dong quai 12g. Cook soup, eat fish, drink soup, remove medicine residue.
- Having poor eyesight, postpartum women, menopause, bleeding: Regularly eating carp cooked with many different dishes.
- Eyestrain: Cut carp meat, a little pepper powder, then cooked and eaten.
- Body weakness: 1 white carp, cleaned, marinated in sugar, vinegar to cook soup. This is a traditional dish from the Song dynasty, China called "Tay Ho vinegar fish", now very popular with modern processing in restaurants. Carp 700g, ginger powder 1.5g, coriander just enough, spices, soy sauce, rice wine, white sugar, vinegar, filter powder, water, a little each. Clean the carp cut into 2 pieces, then put the water in the pot to boil, put the pieces of fish in turn, cover the pot to boil, remove the foam, cook again, leaving 250g of broth (remains separate). Put soy sauce, rice wine, ginger pieces, bring to a boil and remove the fish to a plate. Water in the pot for sugar to boil, use filter powder, add vinegar to stir well, pour over fish, sprinkle coriander and pepper powder on top.
- Cold wind headache: One carp has just eaten, cooked almost until onions, fresh smell, boiled and eaten hot to sweat. Can be eaten with rice, or cooked with fish porridge.
- People with cold wind: Headache, stuffy nose: 150g carp meat, 25g fresh ginger, 100g rice wine, 1/2 bowl of water. Bring to a boil, then add fish, ginger, and wine. Stew 30 minutes for salt seasoning. Eat hot, covered with blankets to sweat.
- Hypertension, headache, dizziness: 150g carp meat, cut into pieces, 30g tapioca flour. The water is just enough to make a thick porridge. Instant food for a week
- White carp 200-250g (take the tail), squash 200-250g. Fry the fish and then add the squash to the stew. Eat for a few days.
Note: Both white and black carp honey are toxic. When making fish, pay attention to remove the honey and not use it. Some localities use carp bile to treat a number of diseases, because they do not know how to use it, so there are many cases of poisoning, even death.
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