Is fried fish high in nutrition or boiled in high nutrition? How is fish the most nutritious?

Boiled fish is more nutritious, some of the things inside the fried are fried and spoiled, boiled fish, clear soup fish, delicious taste, good taste and nutritious.

Steamed fish is better preserved in terms of nutrition.

Look at the fish. Frying fish is destroying nutrients. And it's very oily, it increases cholesterol, and fried things are prone to carcinogens.

Fish is boiled soup to drink. Steamed fish. The most nutritious ,..But look at what fish. The crucian carp soup is delicious. The bream is to be steamed and eaten deliciously. Black fish can be eaten in soup and fillet. The best thing to eat is the tail.

Frying destroys nutrients, everything is the same.

The best way to preserve nutrients is steaming.

Fish mainly contains the following four nutrients: water, protein, inorganic salts, and oils.

a) Protein.

The protein content of fish is generally 15-25%, which is easy to digest and absorb, and its nutritional value is similar to that of livestock meat and poultry meat. In the amino acid composition, tryptophan is low.

Proteins are macromolecules that may be partially destroyed at high temperatures, such as those parts that we burn and blacken, which may be carbonized protein macromolecules.

b) Fat. The fat content of fish is generally 1 3%, in the range, fish fat is mainly distributed under the skin and around the internal organs.

Fish fat is mostly composed of unsaturated fatty acids, accounting for 80%, with a low melting point and a digestion and absorption rate of 95%. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish fat have the effect of lowering blood lipids and preventing atherosclerosis.

The cholesterol content of fish is generally 100 mg 100 g, but the caviar content is high, about 354 934 mg 100 g.

Fat is actually a kind of animal oil, high temperature can make it melt and soften, of course, modern living conditions are better, fat is not a good nutrition, it provides reserve energy, but too much accumulation will make people sick.

Cholesterol is one of the important causes of blood clots, and it is not a good nutrition, but the human body still needs it, but not more. It is also not destroyed by high temperatures.

c) Minerals.

The mineral content of fish is 1 2%, slightly higher than that of meat, rich in phosphorus, calcium, sodium, potassium, magnesium, chlorine, and is good for calcium**. The calcium content in shrimp skin is very high, which is 991mg g. It is also rich in iodine.

The vast majority of minerals are found in food in the form of small molecules, and these ions are rarely lost without chemical reactions, and most of them are basically retained in our normal frying.

iv) vitamins.

Fish are good**, such as yellow eel contains vitamins. The liver of marine fish is rich in vitamin A and vitamin D.

Vitamin A is a fat-soluble substance, high temperature will destroy part of it, but on the other hand, it is not destroyed but integrated into the oil to help absorption, VA is good for the eyes, ** upper layer, should be absorbed more.

Vitamin D is destroyed.

In summary, fried fish destroys protein and vitamins, and minerals may also be broken down partially, leaving behind fat, which is more than worth the loss!

So it is recommended not to fry it.

Ingredients: small strips and half a catty, spontaneous flour to be decided, salt, five-spice powder, cooking wine, water, green onions, salt and pepper, basil leaves.

Method 1Cut the long fish, gut it, wash and drain. Put it in a basin, add five-spice powder, cooking wine, salt, green onions, stir well, and marinate for 30 minutes. (Reserve 2 points of saltiness, and sprinkle the salt and pepper at the end).

2.Mix the self-rising flour with water to form a batter, the batter should not be too thick. Put the marinated strips into the batter and then clip them out, the batter can just fall from the head to the tail of the fish, and the whole body is still wrapped in a layer of batter.

It is said that the stupidest way to judge the proper thickness of the batter is to see if you can find the fish eyeballs. Thank God! Mine is still available).

3.The oil is boiled to eighty percent hot, the fish is fried, and the fried fish is slowly fried on low heat until the light yellow crust on both sides is removed, the fire is turned off, and the fried fish is sucked with oil-absorbing paper.

4.Wait for the oil to cool down and heat the oil again for a second frying. After this frying, the small strips will become golden brown on both sides and crispy in the bite. Be careful when arranging, otherwise you will break the tail of the fish. Finish with a sprinkle of salt and pepper and basil leaves.

Nutritious. Only the nutrient loss is severe, depending on the length of time you fry it, the nutrient retention varies from 50%-30%.

1. Fried fish is still nutritious, but there will be a serious loss of nutrients. Depending on the frying time, the amount of nutrients lost varies.

2. There are nitrogenous compounds in fish tissues, mainly collagen and mucin. Fish contains a sulfur-containing amino acid called taurine, which can reduce low-density lipoprotein cholesterol in the blood and increase high-density lipoprotein cholesterol, which is beneficial to the prevention and treatment of arteriosclerosis. Taurine can promote infant brain development, improve the dark adaptability of the eye, generally fish has less fat content and low heating energy, so fish is a high-protein, low-calorie food.

Fish, wine, green onion, garlic, chili lard, a little seasoning.

Method: 1. After killing the fish, smear salt, condiments, and smear fried powder and soak for about half to an hour;

2. Put oil in a hot pan, put the fish in the hot oil, fry the fish on low heat or medium heat alternately, until the fish is golden brown, and put it on a plate for later use.

3. Put oil in a hot pan, stir-fry chives and white, garlic slices or minced garlic, ginger slices, etc., put an appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about 10 minutes. Generally, the longer it is simmered, the more flavors of various condiments enter, but it cannot be simmered endlessly.

Appropriate is sufficient. 4. After the fish is cooked, release onions, coriander and other favorite decorations, which not only achieve the purpose of aggravating the fragrance, but also achieve the purpose of decoration.

Note that the flour should be mixed with water before being smeared. Whether the fried fish is eaten directly or used to braise it, the oil should not be too little, otherwise it will paste the bottom, which has a certain relationship with whether it is a "non-stick pan", but it has little to do with it. Whether the fish is fried and eaten directly or braised before eating, it must be fried over low heat until the skin is golden brown before it can be put on a plate.

2. The reason why the fish made is fishy, and the fish skin is fragrant, hidden or delicious, and the fish meat is not delicious, so it is not as good as bringing it to taste, for the following reasons:

Before frying the fish, be sure to rub salt and submerge it for about half to an hour to achieve the effect of removing the mud. If the fried fish is braised in a braised sauce, in the same way, it is also salted, and an appropriate amount of soy sauce, cooking wine and other favorite condiments should be poured on, and then smeared with fried powder or flour.

It is best to eat separately, the fish body can be used for Liang Han steamed or braised, and the fish head is used to make fish head soup, the nutritional value is the highest, tell you a way to try it:

Wash the fish head you bought, cut it in half, and dry it with kitchen paper, otherwise it will be easy to splash oil for a while.

Pour oil into a saucepan and heat up. Put the fish head in and fry it. Once one side is golden brown, turn over and fry the other side.

Once both sides are cooked, transfer to another pan. Heat, pour cooking wine and a small amount of vinegar, turn on low heat, cover with a lid, simmer for a while, remove the fishy smell. Don't heat it for too long, though, so as not to dry out the pan.

Pour in the appropriate amount of stock (stock is generally not available at home.) I was cooking fish while I set up another small pot and cooked a chicken thigh. When the fish is fried and the soup is almost cooked, take out the chicken thighs, blanch the slag silver into the fish pot), add the green onions, ginger and garlic after cutting the feast slices, and add a small amount of cooking wine and vinegar.

Turn on a high heat and bring to a boil. Turn the heat to low, cover the lid and burn slowly.

Cook for about 30 minutes, and after the soup is milky white, put shredded bamboo shoots, fungus, and shiitake mushrooms (after adding fungus and shiitake mushrooms, the color of the soup will become darker, so if you want to look better, you can skip it.) But I still like these two things very much, they taste delicious), and add salt (I think salt is better to add when the fish soup is about the same, so that the umami of the fish is easier to come out). Turn the heat to high and bring to a boil, then simmer on medium heat for about 5 minutes.

If you feel that the water is a little low, you can add more water and bring it to a boil. Sprinkle in the chicken essence before removing from the pan.

Remove from pan and sprinkle with shallots. If you have coriander, put some coriander, it will taste fresher.