[Braised Catfish Tips]_ Little Coup _ Tips
On New Year’s Day, if guests come to the restaurant to eat at home, although it will be convenient, but it is far more intimate than eating at home.
You can learn to make braised catfish, and you can show your skills when there are guests at home.
Braised catfish is not only nutritious and delicious, but also has a high nutritional value, as well as a good cosmetic effect.
Braised bonito is made from bonito as the main ingredient, and it is a delicious private dish cooked with coriander and red pepper. It has a spicy and delicious taste, is anti-wrinkle, and has rich nutritional value.
The specialties of the bonito meat are juicy and delicious, and can be braised, boiled or stewed.
Because it is rich in nutrition and contains a large amount of protein, regular food can replenish and strengthen the body.
Fish is good for office workers.
Staying in an air-conditioned room for a long time can easily lead to mental fatigue and dry skin; eating more catfish alternately regains skin elasticity, which can relieve stress and improve sleep quality.
Method: A side dish of ingredients and side dishes: small anchovy, coriander, shallot, ginger, garlic, red pepper; seasoning: soy sauce, rice wine, cooking wine, water, add chicken essence, sugar, pepper.
Production process 1, preferably not too big catfish, fresh.
, The fish is cleaned, hang the water; 2. do not dry for too long, wipe the flour (if the squirrel fish and other large dishes use flour), slide the tail in the oil and fry with your hands, carefully usingOil the shovel up so it won’t break the skin.
Fry until it is brown on both sides. Remove the oil from the pan, and the hot fish will be crispy when you see the wind.
3, left a little oil in the pot, turn on the fire, add onion, ginger, garlic, red pepper, stir fry for ten seconds; 4, spread the fried fish on the side dish, add soy sauce, rice wine, boil on high heat; 5,Turn over, add sugar, salt, pepper, a little MSG.
Add water, never fish.
Cover and cook for 5 minutes (less can be done, just cooked); 6, see the thick juice and taste, and bring to a pan.
Start the fish first, and then cover the fish with the side dishes.
7, from the pot into the container (evenly sprinkle some vinegar on the fish body after adding, can increase the umami taste, and the color is more bright and attractive, and can lock the nutrition, not easy to let the nutrition lose).
 做法二制作食材主料：鲫鱼(1尾，420克)、大葱(1/2根)、水发香菇(2朵)、姜(2片)调料：油(1杯)、酱油(1 tbsp), raw flour (1/2 tbsp), cooking wine (1 tbsp), salt (1/3 tbsp), chicken powder (1/2 tbsp)Two knives, use kitchen paper to absorb the water, add 1/2 tablespoon of raw flour to wipe the fish body; wash the fish roe for later use.
2: Shallots go to the head and tail, pat flat and cut into sections;
3: Heat 1 cup of oil, add anchovies and fish roe and fry until golden brown on both sides.
4: Heat 1 tablespoon of oil, stir-fry the ginger slices, shiitake shreds and shallots, pour 1/2 cup of water and stir well.
5: Add 1 tablespoon cooking wine, 1 tablespoon seafood soy sauce, 1/3 tablespoon salt and 1/2 tablespoon chicken powder to taste.
6: Add the fried anchovies and fish roe, cover with low heat and simmer for 10 minutes.
Making Tips 1. After the anchovy is cooked, sprinkle some salt into the hot oil and fry the fish roe until golden brown. Otherwise, the fish roe will have too much water and it will easily cause burns.
2. The sturgeon must be wiped with water and covered with a layer of raw flour. After the pan is heated, wipe it with ginger slices. Then pour the oil to fry the fish, and it will not be easy to peel.
3. The mud smell of catfish is heavier. After shaving the scales and removing the gills, remove the teeth in the throat behind the fish gills to completely eliminate the mud smell of catfish.
4. When frying and stewing anchovies, keep your hands lighter. If you use too much force, it is easy to break the fish body and break the skin, which will affect the appearance of the dish.
做法三制作食材主料： 鲫鱼一条 辅料：葱，姜，蒜制作流程1、清洗干净鱼的腹腔，在鱼的两侧割上花刀因为鱼小，所以没必要做十字花，斜3 slices is enough-note that the meat is cut diagonally, not straight!
Spread some salt evenly on the fish, you can even make a little in the abdominal cavity, and make a little early taste!
I don’t like some methods of dipping flour, I think it will destroy the taste of fish skin.
2. Put the prepared fish on the plate, add ginger, beat garlic, dried chili, and add some green onions.
3, go to the pot, after the oil burns blue smoke, add the ingredients fragrant incense, the fire can not be too large, mainly to fry the aroma.
When the onions and garlic are yellow, you can remove the ingredients for later use. Pay special attention to the red peppers not to fry them, which is not good.
4. Use the remaining oil to fry the fish!
The oil temperature is 6 minutes, and both sides are slightly yellow, or you can fry a little.
5, then you can put a small bowl of water to start cooking, add the most important rice wine + soy sauce after the water is boiling, is a step to remove fishy seasoning!
Add a tablespoon of watercress, and cook for a short while, the fish will be cooked, and the shape will be easily destroyed after a long time.
6. Now put the fish in a platter. Sprinkle onion leaves, add sugar and vinegar, flavor, and adjust the water starch at the bottom of the bowl. Bring to a boil.Out of the pot.The final step-pouring the soup!
The amount of juice is my own control, the less is too dry.
Method 4 Ingredients: 1 anchovy, 1/2 bell pepper, 1/2 bell pepper, 3 dried shiitake mushrooms, 3 dried chili peppers, 1 parsley seasoning, 1/2 teaspoon salt, 1 small ginger, garlic5 petals, 1 tbsp cooking wine, 1 tbsp raw soy, 1 tsp old soy, 1 tsp pepper, 1 tbsp sweet vinegar, 2 tbsp vegetable oil, 7 chives.
After the fresh mullet is slaughtered, rinse it off. Put a flower knife next to it to replace the flavor, stuff the fish roe and fish belly into the belly, then put a layer of salt on the surface of the fish, pour cooking wine, sprinkle with pepper, and marinate 15More than 2 minutes.
When pickling fish, prepare the ingredients, cut the chives into large pieces, cut the ginger into large pieces, slap the garlic, cut the bell peppers, red peppers, and dried mushrooms into small pieces 3.
Next, start frying the fish, heat the pan with cold oil, put the marinated fish in it, and fry over medium heat, do not move. After about five or six minutes, gently shake the pot. The fish can move, indicating that it has been shaped.Turn over and fry the other side. The fried fish can’t be anxious. Take it slowly. After the fish is fried, serve it for spare 4.
Pour the oil in the pan. Add the shallots, ginger, garlic and dried peppers and stir-fry when the 60% or 70% is hot. Add the bell peppers and red peppers after fragrant. Stir-fry for a while and add the soy sauce.
Pour in hot water, add an appropriate amount of salt, the soup can be slightly salty, then add the fried fish, add sweet vinegar, and simmer for about 20 minutes. When stewing, you can pour the soup on the fish and turn it over in the middleOnce, when the soup is a little thick, you can cook the pan. Cooking skills 1. It is best to use a non-stick pan for frying fish. If not, you can wipe the pan with ginger so that it is not easy to stick; 2. Bell pepper, red pepperYou can leave a part when it is out of the pot, so the color is beautiful, I will be lazy to save it; 3, dry mushrooms do not need to soak in advance, just washed and cut just fine; 4, no sweet vinegar can be replaced with white sugar and ordinary vinegar.
 做法五主料：鲫鱼1条;辅料：豆瓣酱2汤匙、老抽1/2汤匙、酱油1汤匙、黑胡椒粉1/2茶匙、清水适量、食盐1/2茶匙、黄酒1茶匙, 1 shallot, 3 cloves of garlic, 1 ginger, 2 tablespoons vegetable oil; practices: 1.
Prepare the required materials 2.
Wash the fish, cut it 3-4 times with a diagonal knife, and let it drain.
Add watercress sauce to the bowl, 1/2 tbsp old soy sauce 4.
Add 1 tablespoon of soy sauce 5.
Add 1/2 teaspoon black pepper.
Add 2 tablespoons of water, mix well and set aside.
Slice the ginger and cut the garlic into cubes 8.
Heat the oil in the pot and add the ginger flakes for fragrant 9.
Fry drained catfish for 10 minutes.
Fry to both sides of Justice Yellow 11.
Add rice wine or cooking wine and simmer for 2 minutes12.
Then pour in the prepared sauce13.
Cover with low heat and simmer for two minutes 14.
Add the garlic, season with salt, and harvest the juice on high heat.
Finally add the shallot segment 16.
Immediately out of the pot, cooking skills If you do n’t have rice wine at home, you can use cooking wine or vinegar instead. It is used to remove the fishy smell of fish. When adding salt, season it in moderation, because the remaining saltiness is already very large.
Method 6 Introduction of Braised Sturgeon Ingredients: Sturgeon (1) Douban Sauce (1 Scoop) Ingredients: Oil (appropriate) Salt (appropriate) Old Vinegar (appropriate) Soy Sauce (appropriate) Cooking Wine (appropriate) White Sugar (appropriate) Green Onion)) Starch (appropriate) ginger (appropriate) braised catfish practice steps: 1.
Wash the fish and drain the water.
Swipe a few knives (easy to taste) on the back of the fish, cut the ginger, and chop the spring onion3.
Spread a thin layer of starch on the fish skin (the fish skin is not easy to break during the frying process) 4.
Put oil in the pan and add ginger 5.
Stir fry ginger ginger and add fish fry 6.
Fried yellow on both sides 7.
Add an appropriate amount of water, a spoonful of watercress, cooking wine, vinegar, salt, sugar, and soy sauce each 8.
I have been using Shexian Douban sauce, and the cooked fish is delicious.
After the high heat has boiled, turn off the low heat, cover the pot and cook slowly, use a spatula to pour some soup on the fish, and gently push the fish body to prevent the pot from sticking underneath.
When the soup is quick-drying, serve the fish in a plate, and the rest of the soup will be burnt and sticky on top of the fish.
Sprinkle with green onions.
The soup tastes very good. When the fish is caught, dip the soup and eat it again. 1 Tips: 1.
Douban sauce is salty, so put less or no salt, according to personal taste2.
The fish soup is only cooked for a long time, so don’t use the high heat, and slowly dry the soup 3.
喜欢吃辣的朋友可以在煮的时候切几个干辣椒一起煮，或者在鱼盛起来后，放些青椒红椒丝在汤汁里翻炒几下，再淋在鱼上更漂亮  Seven ingredients for braised bonito Ingredients: bonito (2 sticks), fresh and delicious soy sauce (2 spoons), ginger slices (2 pieces), seasoning: shallots (1), garlic cloves (4 petals), cooking wine (2 spoons), braised bonito:1.
Ready seasoning: a handful of shallots, garlic slices, ginger slices.
After washing the fish, make a few knives.
Use a small amount of salt on the body to taste it, and it will not stick to the pan when it is fried.
Hot pot cold oil 4.
Under ginger slices 5.
Carefully add catfish.
Don’t move it, fry over medium heat.
Fry until golden on both sides.
Add garlic cloves and shallots.
8.Pour cooking wine 9.
Pour in delicious fresh soy sauce 10.
Set the fish aside and take 11 from the fry pan.
Pour in clear water, never fish 12.
The fire boiled 13.
Add a spoonful of white sugar to enhance the flavor 14.
When the juice is about the same, remove it from the pan and sprinkle with green onions.
Tips: 1. Put a flower knife on the fish and apply a thin layer of salt, which can better taste, and it is not easy to stick to the pan, but you need to pay attention to a little salt, because you will put soy sauce later,Otherwise, it will be too salty; 2. When frying the fish, be sure to wait until the oil is particularly hot, smoke the ginger slices, and then fish, do not flip it.
Wait for one side to fry, then turn over to fry the other side, don’t always flip it.
Nutritional value Anchovies, also known as anchovies, are also known as hitoids, are carps, and are produced throughout the country.
Carassius auratus is commonly known as coriander seeds. It has delicious meat and tender meat. It is nutritious, contains a lot of protein, has a small amount, and is fresh but not greasy. It is slightly sweet; it is a highly adaptable fish that lives in rivers.In lakes, ponds, rivers and canals, especially in shallow lakes and ponds overgrown with grasses, catfish are produced all year round, but with 2?
April and August?
The fattest is produced in December.
The carp is flat and tall on the side, smaller in body, dark on the back, and light in color on the abdomen. The body color varies depending on the place of origin, mostly black with metallic luster, no need on the mouth, small scales, and the shape of the fin is the same as the carp.
The carp meat is tender and delicious, with high nutritional value, but small and numerous spines.
Carassius auratus has high-quality and complete protein that can be absorbed. It is a good source of protein for patients with liver and kidney disease and cardiovascular and cerebrovascular disease. Regular food can enhance disease resistance, hepatitis, nephritis, hypertension, hypertension, chronic bronchitis, etc.Patients with disease can often take it; 2.
Anchovies have the effects of strengthening the spleen and dampness, and having an appetizing effect, promoting blood circulation and clearing collaterals, warming and lowering qi, and have a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, bronchitis, hypertension, and diabetes; postpartum women stew catfish2. Soup, can be used to replenish deficiency;
The fish is tender and delicious. It can be used for porridge, soup, vegetables, snacks, etc.
It is especially suitable for soup. It is not only delicious and delicious, but also has a tonic effect. It is very suitable for middle-aged and elderly people and those who are weak after illness. It is also especially suitable for pregnant women.
The fish tastes sweet, flat, enters the spleen, stomach, and large intestine; has the effects of strengthening the spleen, appetizing, nourishing qi, diuretic, passing milk, and dehumidifying.
Consumed by the general population1.
Suitable for people with chronic nephritis edema, liver cirrhosis, ascites, and malnourished edema; suitable for pregnant women who consume postpartum milk; suitable for those who have weak spleen and stomach and who do not have a good diet; suitable for the early stage of measles or those who are unhappy with measlesConsumption; suitable for hemorrhoid bleeding, chronic chronic diarrhea; 2.
Do not eat more during a cold or fever.
There are many fish and fat seeds, and the taste is delicious. They can be braised, boiled or stewed. Because of its rich nutrition, rich in protein, regular food can be beneficial to people.
Nutrition facts: 1104 kcal potassium: 3015.
2 mg phosphorus: 1960.
4 mg cholesterol: 1300 mg calcium: 813.
2 mg magnesium: 425.
2 mg sodium: 415.
84 mg of vitamin A: 178 micrograms of protein: 172.
36 grams of selenium: 143.
64 micrograms carotene: 48 micrograms carbohydrate: 43.
2 grams aunt: 27.
24 grams of niacin: 25.
4 mg zinc: 19.
72 mg of vitamin C: 13.
6 mg iron: 13.
56 mg folic acid: 9.
2 micrograms of Vitamin E: 7.
04 mg of vitamin B6: 1.
13 mg of dietary fiber: 1.
04 grams of vitamin B2: 0.
94 mg copper: 0.
86 mg manganese: 0.
82 mg of vitamin B1: 0.
42毫克营养功效增强抗病能力 通乳汁 明目益智 美容抗皱促进消化 治疗感冒 祛除寒气食用指南适宜人群高血脂胆固醇患者忌食胃溃疡、生疮者少吃香菜 食物相克鲫鱼：鲫鱼不宜Serve with garlic, sugar, mustard, ginseng, honey, pork liver, chicken, pheasant, venison, and Chinese herbal medicine Ophiopogon, Magnolia.
Avoid tea before and after eating fish.
Benefits Winter is the best season for eating catfish. In the cold wind and cold air, winter, the carp meat has a lot of fat and seeds, and the taste is particularly delicious. There is also a saying in the folk saying that “winter carp and summer carp”.
Fish can be appetizing and strengthening the spleen, nourishing and swelling, nourishing and detoxifying, clearing heat and detoxifying, and has direct or auxiliary effects on the treatment of spleen and stomach weakness, lack of food, fatigue, nephritis, edema, liver disease, ascites, postpartum lack of milk, ulcers, and blood in the stool.
Cooking catfish is a breakthrough method. Braised catfish and catfish tofu soup are especially delicious.
Fish should not be eaten with chicken, sheep, dogs, and venison. It is easy to produce heat if it is eaten, and it is not suitable to eat it if it is Yang Sheng and those who have internal heat. It is prone to heat and sores.
It is not suitable to use with Ophiopogon and American ginseng, and it is not suitable to eat with mustard.
In addition, before the catfish goes into the pot, people often forget to scrape the scales and remove the gills, but they rarely remove their throat teeth (the teeth located in the throat behind the gills), so the catfish-especially when stewed and braised,Its soup taste is not good, and some muddy smell is heavier.
Therefore, it is best to remove the throat of the catfish before it goes to the pot.