Deng Yu is one of the high-quality freshwater fish, which is produced in freshwater lakes and rivers in the Yangtze River basin and the Pearl River basin in China. Due to the different growth environment, lamprey presents different species, such as lamprey from Yangtze River, lamprey from Dongting Lake and lamprey from Chaohu Lake. Each lamprey has its own taste and characteristics. Generally speaking, lamprey is slender, with many bone spurs, tender and elastic meat and high nutritional value.
2. The nutritional value and edible method of lamprey.
Deng Yu is rich in high-quality protein, unsaturated fatty acids, vitamins and minerals, especially riboflavin, selenium, potassium and other nutrients, which is beneficial to improving immunity and preventing anemia and nervous system diseases. There are many ways to eat lamprey, such as steaming, stewing, stewing soup and frying. Among them, steaming and stewing have the best taste, which can not only retain the nutrition of lamprey, but also highlight the delicacy and smoothness of fish.
3, lamp fish and food collocation recommendation
Although the bottle fish is small and exquisite, it has strong collocation ability. Paired with light vegetables such as Shanghai green or water bamboo can create a refreshing taste; Paired with tofu or egg drop soup can increase the rich layering; With ginger slices, minced garlic and other condiments, the fresh and fragrant taste of lamprey can be increased. Common Deng Yu cuisines include "Braised Deng Yu", "Steamed Deng Yu", "Deng Yu soup" and "Fish-flavored shredded pork clay pot rice", each of which has its own unique taste and nutrition.