How to make Wujiang silver carp delicious
Recently, food topics have become increasingly popular on major social platforms, especially the preparation methods of local specialties. As a classic ingredient in Guizhou, Wujiang silver carp has become a hot topic of discussion due to its tender meat and unique taste. This article will combine the hot topics on the Internet in the past 10 days to introduce you in detail to the various delicious recipes of Wujiang silver carp, and attach structured data for reference.
1. Nutritional value and purchasing skills of Wujiang silver carp
Wujiang silver carp is rich in high-quality protein, unsaturated fatty acids and a variety of trace elements, making it an ideal choice for a healthy diet. Below is detailed data on its nutritional content:
| Nutritional information | Content per 100g |
|---|---|
| protein | 18.5 grams |
| fat | 3.2 grams |
| Calcium | 56 mg |
| Phosphorus | 187 mg |
Shopping tips:Fresh Wujiang silver carp has bright red gills, clear eyes, and elastic body. It is recommended to choose individuals of 1-1.5 kg, as the meat is more tender.
2. Ranking of the most popular Wujiang silver carp recipes on the Internet
According to the popularity of discussions on social media and food platforms in the past 10 days, the following three practices are the most popular among netizens:
| practice | core steps | heat index |
|---|---|---|
| Wujiang silver carp in sour soup | 1. Cut the fish into pieces and marinate; 2. Fry the sour soup base; 3. Boil the fish for 8 minutes | ★★★★★ |
| Braised silver carp with bean paste | 1. Fry the fish until golden; 2. Add bean paste and simmer; 3. Reduce the juice | ★★★★☆ |
| Steamed Wujiang Silver Carp | 1. Cut the fish body with a knife; 2. Steam for 10 minutes; 3. Pour hot oil | ★★★★☆ |
3. Detailed production steps (taking Wujiang silver carp in sour soup as an example)
1. Food preparation:
Ingredients: 1 Wujiang silver carp (about 1.2 kg)
Accessories: 200ml Guizhou red sour soup, 2 tomatoes, 10 drops of ginger oil, appropriate amount of ginger slices and green onion segments
2. Key steps:
① Fish processing: remove the internal organs, cut into 3cm thick pieces, marinate with cooking wine and ginger slices for 15 minutes;
② Stir-fry sour soup: Stir-fry the tomatoes until soft, then add sour soup and boil;
③ Cook the fish: After the soup boils, add the fish pieces, cook over medium heat for 8 minutes, and finally add in the ginger oil.
3. Tips from actual testing by netizens:
• Adding tofu can make the soup more delicious (more than 50,000 likes on Douyin)
• Use mineral water instead of tap water to cook soup (popular Xiaohongshu review)
4. Comparison of differences in regional characteristics
There are obvious differences in the cooking of Wujiang silver carp in different regions. The following is a comparison of the main schools:
| area | Featured practices | Seasoning focus |
|---|---|---|
| Guizhou | Sour soup | Red sour soup, wood ginger seeds |
| Sichuan | Malayaki | Pixian Douban and Zanthoxylum bungeanum |
| Guangdong | Steamed with black bean sauce | Yangjiang tempeh and tangerine peel |
5. Frequently Asked Questions
Q: How to remove the earthy smell?
A: ① Blanch the fish skin with 80℃ warm water for 30 seconds; ② Add perilla leaves to marinate (recommended by Weibo food bloggers)
Q: Can frozen silver carp be used as sour soup fish?
A: Yes, but it needs to be refrigerated and thawed 12 hours in advance, and soaked in milk for 1 hour to restore tenderness (valid in the actual test of the UP master at Station B)
Master these tips and you can easily make Wujiang silver carp dishes that rival restaurants. Now is the season when silver carp is at its most plentiful, so hurry up and try it!
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