How to make fish soup: hot topics and practical guides on the Internet in the past 10 days
Recently, food topics have continued to heat up on social media, especially discussions about seafood cooking. This article will give you a detailed analysis based on the hot content on the Internet in the past 10 days.Fish stewtips, with structured data attached for reference.
1. An inventory of recent hot seafood topics
| Ranking | Topic keywords | heat index | Main platform |
|---|---|---|---|
| 1 | Health benefits of fish soup | 92,000 | Xiaohongshu/Douyin |
| 2 | Low fat high protein recipes | 78,000 | Weibo/Bilibili |
| 3 | Tips for removing fishy seafood | 65,000 | Zhihu/xiakitchen |
| 4 | Traditional fish soup from coastal areas | 59,000 | Kuaishou/WeChat public account |
2. The golden rule of fish stew
According to the recent popular video content of the food blogger @海海狗, you need to master the following points to stew the perfect fish soup:
1.Fish selection criteria: It is recommended to use marine fish species with firm flesh, such as yellow croaker, sea bass or grouper, preferably weighing 500-800 grams.
2.Handling skills: The gills and black membrane in the abdomen must be completely removed, which is a key step in removing fishy fish. A recent popular Douyin video demonstrating the "running water washing method" received 230,000 likes.
3.Fire control: After boiling on high heat, immediately turn to low heat and keep the soup noodles bubbling slightly, so that nutrients can be extracted without aging the fish.
3. The three most popular fish soup recipes on the Internet
| Soup name | core ingredients | cooking time | Popular index |
|---|---|---|---|
| Milky yellow croaker soup | Yellow croaker + tofu + ginger slices | 25 minutes | ★★★★★ |
| Medicinal seabass soup | Sea bass + astragalus + wolfberry | 40 minutes | ★★★★☆ |
| Sauerkraut Grouper Soup | Grouper + Sichuan Pickled Cabbage | 30 minutes | ★★★★★ |
4. The 5 soup stew issues that netizens are most concerned about
1.How to make fish soup white?A recent TOP1 video in the food section of Station B pointed out that the key is to add boiling water after frying the fish and keep the fire boiling for 10 minutes.
2.What seasonings can’t be added?Xiaohongshu’s 350,000-collection guide emphasizes that strong spices such as star anise and cinnamon should not be added to fish soup.
3.Is it suitable for frozen marine fish?Zhihu's highly praised answer suggested that soaking in salt water when thawing can preserve the freshness to the maximum extent.
4.Which drink is suitable for pregnant women?Dr. Lilac’s recent article recommends cod fish and tofu soup, which is rich in DHA and has a low risk of mercury.
5.How to use leftover fish soup?A popular TikTok challenge showcases creative ways to cook porridge with fish stock.
5. Comparison of regional characteristics of stew methods
| area | Featured practices | Secret ingredient | Soup color characteristics |
|---|---|---|---|
| Chaoshan | Casserole Slow Cooker | Puning bean paste | Golden and clear |
| Jiaodong | Boil over high fire | local green onions | Thick white as milk |
| Southern Fujian | Wine stew method | Old ginger + rice wine | Amber color |
6. Detailed explanation of practical steps
1.Preparation: Use kitchen paper to absorb the water from the cleaned marine fish. This is the key to prevent the oil from exploding. (The recent hot search topic on Weibo, #热鱼不吃oil#, has reached 120 million views).
2.frying stage: Heat the pan with cold oil, sprinkle a small amount of salt to prevent sticking, and fry the fish for 1 minute on each side until lightly browned.
3.stew process: Pour in boiling water (important!). The amount of water should be added at one time. Adding water in the middle will affect the taste.
4.Seasoning timing: Add salt 5 minutes before cooking. Adding salt too early will cause the protein to coagulate and affect the release of umami.
5.final touch: According to Douyin’s most popular plating instructions, sprinkle with chopped green onion or coriander, then pour a little hot oil to stimulate the aroma.
7. Nutritional value analysis
According to the Chinese Food Composition Table, the main nutrients per 100 grams of fish soup are as follows:
| Nutrients | content | Daily demand ratio |
|---|---|---|
| protein | 8.3g | 16.6% |
| Omega-3 | 0.5g | 125% |
| Selenium | 25.6μg | 46.5% |
In the recent hot topic of #foodnutrients, nutritionists particularly emphasize that fish soup is rich incollagenandtrace elementsIt has a significant effect on improving skin condition and improving immunity.
8. Precautions
1. Gout patients should control the amount they eat and it is recommended to consult a doctor (recently there has been heated discussion in the health self-media).
2. Live fish is best if it is killed and cooked immediately. If using chilled fish, it needs to be fully thawed.
3. The utensils for stewing soup are preferably casseroles or enamel pots, and avoid using iron pots (which can easily produce a metallic taste).
4. Taboos: Cold foods such as watermelon and persimmons should not be eaten together (recent popular science content of TCM health bloggers).
By mastering these key points, you can also stew a fish soup that’s as delicious as a restaurant! Welcome to share your soup stew experience in the comment area~
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