The practice of lobster sauce fish
"Douchi Fish" is one of the famous local dishes in Hubei Province. It is made of spiced Douchi and cooked with spices such as pepper, yellow wine and ginger powder. People cook at home, and they are very popular as seasoning and table-pressing dishes at banquets.
Exercise 1
Ingredients: 750g crucian carp, 50g pork, 70g lobster sauce, 25g cooking wine, 5g soy sauce10g refined salt, 250g fresh soup and 7g sugar.
Production process:
1. Remove scales, gills and viscera from fresh crucian carp, clean it, then fry it in an oil pan for a while, and drain the water for later use.
2. Chop pork and Tongchuan Douchi together. Heat oil in a wok, add chopped meat and stir-fry until it is dispersed, add cooking wine, refined salt, white sugar, soy sauce and fresh soup to dry, and skim off the foam. Add fried crucian carp, cook for 10 minute, simmer on low heat until the fish with thick juice is cooked, and take out the pan to cool for later use.
3. Cut the cold fish into tile-shaped plates with a knife, and serve the remaining juice together.
Production key:
1, don't fry the fish for too long, it is difficult to take out the fish skin and drain it;
2, the amount of soy sauce and sugar should be less, and you can't eat sweet after cooking;
3, when collecting juice, the amount of soup should be moderate, not too much, so as not to paste the pot.
Exercise 2
Ingredients: 900g of herring, 5g of yellow wine, 50g of lobster sauce, 4g of salt, 5g of shallot, 25g of soy sauce, 5g of ginger, 20g of sugar, 4g of pepper, 4g of monosodium glutamate, 25g of sesame oil and 70g of peanut oil.
Production process:
1. Slaughter the herring, slice the clean fish, chop it into pieces 4 cm long and 3 cm wide, and put it in a bowl.
2. Add salt, yellow wine, onion and ginger to the fish, mix well and marinate for 2 hours to taste.
3. Put the dried lobster sauce into a bowl, add warm water, soak for about half an hour, remove impurities and wash. ...
Nutritional value of douchi fish
The main ingredients of lobster sauce fish are lobster sauce and fish. There are many kinds of douchi fish, among which herring is the most commonly used. For this kind of food, its nutritional value is mainly reflected in these two ingredients. What are the nutritional values of douchi fish? Let's take a look together!
The protein content of most fish can reach 18%-20%, which is higher than the protein content of meat, poultry, eggs and milk. It is easy to digest and absorb and has high utilization rate. The amino acid composition of fish protein is complete, including 8 essential amino acids that cannot be synthesized by human body, and the proportion is balanced. The fat content of fish is low, and most of them are unsaturated fatty acids, while the content of inorganic salts and vitamins in fish is high. Marine fish and freshwater fish are rich in sulfur and also contain inorganic salts such as phosphorus, calcium and iron. These are all nutrients that the human body needs.
As one of the ingredients of lobster sauce fish, herring not only has the nutritional value of fish, but also has thick and tender meat and delicious taste. Herring is not only rich in protein and fat, but also rich in trace elements such as selenium and iodine, so it has anti-aging and anti-cancer effects. Black herring is flat and sweet; Has the effects of invigorating qi, invigorating spleen, nourishing stomach, removing dampness, expelling wind and promoting diuresis, and can prevent pregnancy edema.
Another important component of lobster sauce fish, lobster sauce, contains high urokinase, which can dissolve thrombus; At the same time, Douchi contains a variety of nutrients, which can improve the gastrointestinal flora. Eating lobster sauce often can also help digestion, prevent diseases, delay aging, enhance brain power, lower blood pressure, relieve fatigue, relieve pain, prevent cancer, and improve liver detoxification function (including alcoholism).
Selection of ingredients for douchi fish
Douchi fish generally feed on herring. When cooking lobster sauce fish, you should also pay attention to the choice of ingredients. Choose the right ingredients to make delicious food. Let's teach you how to buy the cooking ingredients of lobster sauce fish!
"Douchi fish" generally uses large fish with scales, but herring is the best; How do we buy herring?
1, look at the shape. Fish with serious pollution, irregular shape, big head and small tail, bent spine and even deformity;
2. Look at your eyes. The eyes of poisonous fish are cloudy and dull, and some even protrude;
3. look at the appearance. Some scales fall off, the skin turns yellow, the tail is gray-blue, some muscles are green, and some fish bellies are swollen. This is caused by chromium pollution or the large use of ammonium carbonate fertilizer in fish ponds;
4. Look at the fish. Gills are the respiratory organs of fish, equivalent to human lungs. A lot of poisons may accumulate here. Poisonous fish gills are not smooth, rough and dark red;
5. smell it. Normal fish has obvious fishy smell, while polluted fish has peculiar smell.
How should we choose lobster sauce?
1. Douchi can be divided into "black bean Douchi" and "soybean Douchi" according to raw materials, and the Douchi with dark brown or yellowish brown color, delicious taste, moderate salinity, sweet dregs and unique flavor of Douchi is the best;
2. Take a small sample and smell it directly, or smell it after a little heating. A good sauce has a sauce flavor and an ester flavor, and there is no other smell; The inherent aroma of inferior sauce is not strong and dull; Inferior sauce has bad smell such as rancidity or mildew.
Dietary taboos of douchi fish
Douchi fish is a delicious home-cooked dish, which combines the nutrition of herring with the unique flavor of Douchi, making this home-cooked dish a classic dish of Douchi and appearing more and more on people's tables. Douchi fish is a dish with rich nutritional value and unique flavor, which is loved by many people. However, while eating this delicious dish, we should also pay attention to its dietary taboos. What are the main dietary taboos of douchi fish? Let's look at it from the perspective of herring and lobster sauce!
Black herring is suitable for ordinary people, especially those suffering from edema, hepatitis, nephritis and beriberi. It is also suitable for people with spleen and stomach weakness, deficiency of qi and blood, malnutrition, hyperlipidemia, hypercholesterolemia and arteriosclerosis. People with spleen and stomach fever, pruritic dermatosis, internal fever, urticaria and tinea should not eat herring.
After understanding the dietary taboos of herring, we need to pay attention to herring gall, which has certain medicinal value, can clear away heat and diminish inflammation, improve eyesight and retreat. However, herring bile is toxic and should not be taken indiscriminately. Excessive swallowing of herring bile can lead to poisoning. After half an hour, the mild person will have symptoms such as nausea, vomiting, abdominal pain and watery stool. In severe cases, coma, oliguria, anuria, blurred vision and yellowing of sclera appear after diarrhea, followed by commotion, convulsion, clenched teeth, stiff limbs, foaming at the mouth, eyeball movement and deep breathing. If the treatment is not timely, it will lead to death.