How to cook yellow stickleback fish
Recently, food topics have become increasingly popular on major social platforms, with “home-cooked fish recipes” becoming the focus of searches. Because of its tender meat and rich nutrition, yellowthorn fish has become the new favorite of many family dining tables. This article will give you a detailed analysis of the classic cooking method of yellow spine fish based on the popular cooking methods on the Internet, and attach a structured data comparison.
1. Nutritional value of yellowthorn fish
Yellow stickleback is rich in high-quality protein, unsaturated fatty acids, calcium, phosphorus and other trace elements, and is especially suitable for the elderly and children. The following are the main nutrients of yellow stickleback per 100g:
| Nutritional information | Content |
|---|---|
| protein | 18.5g |
| fat | 3.2g |
| Calcium | 59mg |
| Phosphorus | 210mg |
2. Comparison of popular cooking methods
According to statistics from platforms such as Douyin and Xiaohongshu in the past 10 days, the following three practices are most highly praised by netizens:
| practice | heat index | core ingredients |
|---|---|---|
| Braised yellow stickleback fish | 92% | Doubanjiang/light soy sauce/dark soy sauce |
| Steamed yellow stickleback fish | 85% | Shredded green onions/steamed fish with soy sauce |
| Yellow stickleback fish in sour soup | 78% | Tomato/Wild Pepper |
3. Detailed explanation of classic braised cooking method
Step 1: Preprocessing
1. Remove the internal organs from the yellow stickleback fish and cut it with a diagonal knife
2. Marinate with onion, ginger and cooking wine for 15 minutes to remove the fishy smell
Step 2: The key to frying
1. Heat the pan with cold oil and sprinkle salt to prevent sticking.
2. Dry the fish body and fry over medium-low heat until both sides are golden brown.
Step 3: Season and stew
1. Add minced ginger, garlic and 1 tablespoon bean paste and stir-fry until fragrant
2. Pour hot water to cover the fish body
3. Add seasoning: 2 spoons of light soy sauce + 1 spoon of dark soy sauce + 1 spoon of sugar
4. Feedback from netizens’ practical data
| Difficulties in cooking | frequency of occurrence | solution |
|---|---|---|
| Damaged fish skin | 43% | Rub the pan with ginger before frying |
| Fishy smell remains | 35% | Marinate with lemon juice |
| Salinity out of control | 22% | Use half the bean paste |
5. Recommendations for innovative eating methods
1.Steamed vermicelli with garlic paste: The bottom layer is covered with soaked vermicelli, and the fish body is covered with gold and silver garlic.
2.Black bean sauce: Use Yangjiang fermented bean paste instead of bean paste for a more mellow flavor
3.Thai lemon fish: Add lemongrass and lime juice to make hot and sour taste
According to statistics from the Xiachuchishi APP, the number of views of yellow stickleback cooking videos has increased by 120% in the past 10 days, indicating that it is becoming a new Internet celebrity ingredient for home cooking. It is recommended to pay attention to the following when cooking:
1. Choose fish of 300-400g size for easier tasting
2. Be sure to remove the blood line from the spine when slaughtering
3. Pairing it with tofu or vermicelli can enhance the deliciousness of the soup.
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