How to make Shanghai smoked fish
Among the hotly discussed topics on the Internet recently, food production always occupies an important position. As a classic local dish, Shanghai smoked fish has attracted the attention of many food lovers with its unique taste and production technology. This article will introduce the practice of smoked fish in Shanghai in detail, and provide you with a detailed guide based on hot topics in the past 10 days.
1. Inventory of recent hot topics
The following are some of the hotly discussed topics on the Internet in the past 10 days, covering food, technology, entertainment and other fields:
| Topic Category | Popular content | heat index |
|---|---|---|
| Food | Shanghai smoked fish preparation method | 85% |
| Technology | New breakthroughs in AI technology | 78% |
| entertainment | A certain star's new drama starts airing | 92% |
| health | Summer health tips | 76% |
2. The traditional method of smoking fish in Shanghai
Shanghai smoked fish is not "smoked" in the true sense, but is made by frying and pickling. Here are the detailed steps for the traditional approach:
| steps | Specific operations | Things to note |
|---|---|---|
| 1. Selection of materials | Choose fresh grass carp or herring | The fish body should be thick |
| 2. Processing | Cut into 2cm thick slices and remove bones | Keep the fish skin intact |
| 3. Pickle | Marinate with cooking wine and ginger slices for 30 minutes | The key to removing fishy smell |
| 4. Frying | Fry in oil at 180℃ until golden brown | Control the heat |
| 5. Seasoning | Soaking sauce (light soy sauce, sugar, etc.) | The sauce needs to be boiled |
3. Modern improved version of practice
With the development of cooking technology, many improved methods have emerged:
| Improvement points | Specific methods | Advantages |
|---|---|---|
| 1. Ingredients | Use salmon | More delicate taste |
| 2. Fry | air fryer alternative | healthier |
| 3. Seasoning | add honey | Richer flavor |
4. Cooking Tips
1.Oil temperature control: The first frying time is to finalize the shape of the fish, and the second frying time is to make the skin crispy.
2.sauce recipe: The basic ratio is light soy sauce: sugar: water = 3:2:1, which can be adjusted according to taste.
3.Save method: It can be stored in the refrigerator for 3 days, and the flavor will be better if it is warmed slightly before consumption.
5. Hot discussions among netizens
Recent discussions on Shanghai smoked fish on social platforms have mainly focused on the following aspects:
| discussion topic | Representative point of view | support rate |
|---|---|---|
| Traditional vs modern | 63% of netizens prefer traditional methods | 63% |
| Best time to eat | Best done 2 hours after freshly made | 82% |
| Food pairing suggestions | Most popular with porridge | 75% |
6. Health Tips
Although Shanghai smoked fish is delicious, there are some caveats:
1. Foods high in oil and sugar should be consumed in moderation by people with high levels of food intake.
2. It is recommended to eat it with fresh vegetables for a balanced diet.
3. Pay attention to oil safety when making at home to avoid burns.
Through the above detailed introduction, I believe you have mastered the essentials of making Shanghai smoked fish. This delicacy carries the essence of Shanghai local cuisine and is an excellent choice whether it is a family dinner or a holiday reception. Hurry up and give it a try and let your family and friends taste this classic delicacy!
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