working methods
1. Fresh small white fish, not big enough to fry. Remove fish scales and internal organs, clean them, then sprinkle with salt and marinate for a while.
2. Turn the rice cooker to the 7th gear and preheat the frying pan for 1-2 minutes.
3. Pour in the oil, and when it is 60% hot, add the marinated small fish.
4. Turn to 5th gear and slowly heat and fry until golden on both sides.
This kind of small white fish is quite difficult to fry, which requires a lot of patience. Just don't turn over when frying, wait until the fish is hard, and finally turn off the power and fry the other side with waste heat. If you don't have enough patience like me, I suggest you throw the fish on the flour so that the fish won't stick to the bottom of the pot.
The nutritional value of fish has nothing to do with the size of fish, but with the type of fish!
Among them, fish are divided into freshwater fish and marine fish.
1. Difference between freshwater fish and marine fish: (nutritional value)
The biggest difference between river fish and sea fish lies in the growing environment.
Common freshwater fish are carp, crucian carp, grass carp, silver carp, Wuchang fish, tilapia and eel.
Marine fish include hairtail, tuna, large yellow croaker, small yellow croaker, Spanish mackerel, salmon and turbot.
Whether it is freshwater fish or marine fish, the nutritional components are roughly the same!
The total nutritional value of fish is very high.
First of all, fish is rich in protein, and the quantity and proportion of essential amino acids are most suitable for human needs, which is a good source for human to ingest protein.
Secondly, fish contains less fat and is mostly composed of unsaturated fatty acids. The absorption rate of human body can reach 95%, which has the functions of lowering cholesterol and preventing cardiovascular and cerebrovascular diseases. Thirdly, fish is rich in minerals such as iron, phosphorus and calcium. Fish liver contains a lot of vitamin A and vitamin D.