Is drinking crucian carp soup really good for the skin? What should you pay attention to when stewing fish soup?

Crucian carp soup is a very popular soup. It is not only delicious, but also rich in nutrients. It can strengthen the elastic fiber structure of human skin and maintain the elasticity of skin. Drinking crucian carp soup regularly is good for skin. If you are interested, please continue to learn more.

Contents of this article

1. Is drinking crucian carp soup really good for the skin?

2. Does crucian carp soup clear away heat or cause internal heat?

3. What should I pay attention to when stewing fish soup?

Is drinking crucian carp soup really good for the skin?

Drinking crucian carp soup has certain benefits for the skin.

Crucian carp soup is a very popular soup. It not only tastes delicious, but also contains rich protein, vitamins, amino acids, calcium, phosphorus, iron, potassium and other nutrients. The protein it contains can strengthen the elastic fiber structure of human skin, maintain skin elasticity, and reduce the formation of wrinkles; in addition, the various inorganic salts, amino acids, vitamins and other ingredients it contains can supplement the nutrition of skin cells, making the skin tender and smooth, so drinking crucian carp soup regularly is good for the skin.

Does crucian carp soup clear away heat or cause internal heat?

Crucian carp soup does not cause heat or internal heat.

Crucian carp is a neutral food with a sweet taste and is very mild. After being stewed at high temperature, its nature and flavor will not change, so it has no effect of clearing away heat, or it may aggravate the dryness and heat in the body and cause internal heat. However, if some ingredients with stronger nature and flavor are added during the stewing, it may change the nature and flavor, and have the effect of clearing heat or causing internal heat.

What should I pay attention to when stewing fish soup?

1. Eat fresh fish immediately after slaughter. When fresh fish is slaughtered, the body's energy metabolism is still going on, and a small amount of lactic acid and phosphoric acid will be produced in the fish meat to inhibit the reproduction of corrupt microorganisms. At this time, the fish meat is slightly acidic and hard. The protein in the fish tissue has not yet been decomposed to produce amino acids, which are the main components of umami. If you cook it immediately after slaughtering, not only will the taste be poor, the nutrients cannot be fully absorbed by the human body, and the acidic meat will also affect digestion. The best time to cook the fish is 2 to 5 hours after it is slaughtered. At this time, the enzymes in the fish meat begin to work, breaking down the protein into amino acids, making the fish meat delicious and tender.

2. Not cleaned up. The correct way to handle it is: put two fingers into the gills, pick off the gills, scrape off the scales, cut off the fins, cut open the abdomen, and remove the internal organs. Wash it with clean water several times, and then remove the fishing line. There is a white line on each side of the fish's body, called the "fishy gland". The mucus secreted by this mucus gland contains trimethylamine with a fishy smell. Removing it can reduce the fishy smell of the fish.