How to cook big herring
Recently, among the hot topics on the Internet, food production is still one of the focuses of netizens. As a common freshwater fish, blue carp is loved for its delicious meat and rich nutritional value. This article will combine the hot content of the past 10 days to introduce in detail the various methods of big herring, and provide structured data for reference.
1. Nutritional value of blue carp
Herring is rich in nutrients such as protein, unsaturated fatty acids, vitamin D and calcium, which has a significant effect on enhancing immunity and promoting bone health. Below is detailed data on its nutritional content:
| Nutritional information | Content per 100g |
|---|---|
| protein | 18.5 grams |
| fat | 3.2 grams |
| Calcium | 50 mg |
| Vitamin D | 2.5 micrograms |
2. Classic recipe for big herring
According to recent popular search data, the following are some of the most popular herring recipes that netizens are most concerned about:
| Practice name | main ingredients | cooking time | heat index |
|---|---|---|---|
| Steamed herring | Herring, ginger slices, green onions | 20 minutes | ★★★★★ |
| Braised herring | Herring, soy sauce, sugar, cooking wine | 30 minutes | ★★★★☆ |
| Herring with Pickled Cabbage | Herring, pickled cabbage, pepper | 40 minutes | ★★★☆☆ |
| Pan-fried big herring | Herring, salt, pepper | 15 minutes | ★★★☆☆ |
3. Detailed steps for steaming big herring
Steaming herring is one of the most popular ways to preserve the tenderness of the fish without destroying its nutrients. Here are the specific steps:
1.Prepare ingredients: One large herring (about 500 grams), 5 slices of ginger, 2 green onions, 1 spoon of cooking wine, and appropriate amount of salt.
2.Processing the fish body: Remove the scales and internal organs of the big herring, wash it and make a few cuts on both sides of the fish body to facilitate the flavoring.
3.pickled: Coat the fish body evenly with salt and cooking wine and let it sit for 10 minutes.
4.Steam: Spread the ginger slices and green onion segments on the fish, put it in the steamer, and steam over high heat for 10-12 minutes.
5.Take out of the pot: After steaming, sprinkle with chopped green onions and drizzle with hot oil.
4. Tips for Braised Herring
The key to braised herring lies in the preparation of the sauce and the control of the heat. Here are a few tips:
1.Sauce ratio: The ratio of soy sauce, sugar, and cooking wine is 2:1:1, so that the sauce tastes most balanced.
2.Fried fish non-stick pan: Before frying fish, wipe the bottom of the pot with ginger slices to prevent the fish skin from sticking to the pot.
3.Collect juice: When the sauce is reduced over high heat, shake the pot constantly to avoid burning the bottom.
5. Selection and preservation of big herring
When purchasing large herring, you should pay attention to the following points:
| Purchasing criteria | Specific instructions |
|---|---|
| fish eye | Clear and transparent, not turbid |
| gills | Bright red, no peculiar smell |
| fish body | Elastic and can recover quickly after pressing |
When storing large herring, it is recommended to clean it and put it in a plastic bag. It can be stored in the refrigerator for 1-2 days and frozen for 1 month.
6. Conclusion
Herring can be cooked in a variety of ways, whether it is steamed, braised or pan-fried, it can all show its unique flavor. I hope the structured data and detailed steps in this article will help you make delicious herring easily. If you have other innovative practices, please share them in the comment area!
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