How to fry fish: analysis of hot topics and hot content on the Internet in the past 10 days
Recently, the topic of cooking skills has become increasingly popular on major social platforms, especially the practical skill of "how to fry fish", which has triggered widespread discussion. This article will combine the hot topics on the Internet in the past 10 days, present relevant hot content using structured data, and analyze in detail the techniques and precautions for frying fish.
1. Summary of hot topic data on the entire network in the past 10 days
| Platform | hot topics | Number of discussions (10,000) | Related keywords |
|---|---|---|---|
| #The secret of frying fish without breaking the skin# | 12.5 | Kitchen skills, home cooking | |
| Douyin | “Learn to fry fish perfectly in 3 minutes” | 8.2 | Food tutorials, life tips |
| little red book | When frying fish, should you use ginger slices or flour? | 5.7 | Food handling and cooking disputes |
| Station B | [Hardcore Science Popularization] The physical principle of fish skin sticking to the pan | 3.9 | Scientific cooking, kitchen experiments |
2. Analysis of the core skills of frying fish
Based on the hot topic discussions, we have compiled the following key steps and precautions for frying fish:
| steps | Operational points | scientific principles |
|---|---|---|
| 1. Fish body processing | Dry thoroughly with kitchen paper | Evaporation of water will cause the oil temperature to drop sharply |
| 2. Pot selection | Prefer using cast iron or non-stick pans | Uniform heat conduction and physical anti-sticking |
| 3. Oil temperature control | Cook at 180℃ (oil level fluctuates slightly) | The optimal temperature range for the Maillard reaction |
| 4. Timing of turning over | Flip when the edges turn golden brown | The protein is fully coagulated and not easily broken |
3. Controversies about fried fish hotly discussed by netizens
From discussions on social platforms, we found that the following issues are the most controversial:
1.Preprocessing method:35% of netizens recommended using ginger slices to wipe the bottom of the pot, 28% advocated sprinkling thin flour, and 37% thought that just controlling the moisture would suffice.
2.Oil selection:Support statistics for peanut oil (42%), rapeseed oil (33%), and olive oil (25%).
3.Whether to pickle:The debate over pre-cured pies (61%) vs pan-fried and seasoned pies (39%) continues to heat up.
4. Advanced techniques provided by experts
1.Cold pot hot oil method:First put the oil and burn it until it smokes, then turn off the heat and let it cool for 2 minutes before reheating it to form a more stable oil film.
2.Temperature test method:Insert wooden chopsticks into the oil. When dense small bubbles appear (about 170-180℃), it is the optimal cooking temperature.
3.Anti-splash Tips:Putting a small amount of salt in the oil pan can effectively reduce oil splashing. This is a popular challenge on Douyin recently.
5. Hot search list of related kitchenware products
| product type | Hot search index | Represent the brand |
|---|---|---|
| cast iron skillet | ★★★★★ | Lodge, Sori Yanagi |
| kitchen thermometer | ★★★★☆ | ThermoPro, Xiangshan |
| Silicone frying spatula | ★★★☆☆ | OXO, Zwilling |
6. Comparison of regional fried fish characteristics
Data analysis shows that there are obvious differences in the methods of frying fish in different regions:
1.Cantonese style:Emphasis is placed on the "hot pan, cool oil" technique, pursuing the integrity of the fish skin, and commonly uses freshwater fish such as seabass.
2.Jiangsu and Zhejiang schools:I prefer to rub the pan with ginger first, and the popular "double-sided brown" frying method is more popular with sea fish such as hairtail.
3.Sichuan and Hunan School:After frying, bean paste or chopped pepper must be added for secondary cooking to form the "fried and roasted" composite technique.
Conclusion:Frying fish is a basic cooking skill, and the discussion of its technical details reflects contemporary people's pursuit of quality of life. It is recommended that novice cooks start with the two key factors of controlling oil temperature and moisture, and gradually master other advanced techniques.
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