Taste: sweet and salty
Technology: braise in soy sauce
Materials for making braised catfish:
Material: 500g catfish.
Accessories: 20g leek, 20g wheat flour.
Seasoning: cooking wine 10g, sugar 20g, soy sauce 10g, onion juice 10g, ginger juice 10g, salt 3g, monosodium glutamate 2g, pepper 1g, starch (corn)1.
Characteristics of braised catfish:
The meat is crisp and tender, salty and sweet, fragrant and delicious.
Teach you how to cook braised catfish, and how to cook braised catfish is delicious.
1. Catfish is packed, both sides are covered with bluegrass knives, and cut into sections;
2. Wash and cut the leek;
3. Soak catfish segments with flour evenly, fry them in 70% hot oil until they are slightly hard, and then take them out;
4. Leave 15g base oil in the spoon, add 10g white sugar and fry until dark red;
5. Add fresh soup, soy sauce, cooking wine, onion ginger juice and salt to boil;
6. Add the fried fish pieces and cook them thoroughly on low heat;
7. Add sugar, pepper and monosodium glutamate and cook until the juice is thick;
8. thicken with starch, add leek and turn well.
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Tips for making braised catfish: 1. This product has a frying process, which requires about 500 grams of lard.
2. Catfish is also a kind of fish without small thorns, which is quite suitable for children to eat;
3. If the fish is big, you can eat more times;
4. For example, make catfish tofu, catfish soup and so on.
Tips-Health Tips:
Catfish has high nutritional value. According to the famous doctor Belu, it is an ideal health food for infants.
Pie-food phase grams:
Catfish: Catfish should not be eaten with cattle and sheep oil, beef liver, venison, wild boar, pheasant and Chinese medicine Schizonepeta.