Stewed eggplant with northeast fish
A northeast stew with strong local characteristics is not difficult to cook.
Main material: 1. Two catfish, 1500g (tips for buying fish: the black catfish is farmed and the yellow catfish is wild) are slaughtered and washed.
2, 2000 grams of purple eggplant (can be added or subtracted according to the number of people)
Accessories: 50g onion, 50g garlic cloves, 30g shredded ginger, pepper powder 10g, 20g soy sauce, cooking wine 10g, salt 10g, monosodium glutamate 10g, sugar 15g, and soybean oil10g.
Practice: Heat the pan, put oil, put onion and garlic cloves (shredded ginger) after boiling, stir-fry until fragrant, and add soy sauce, soy sauce, pepper powder and sugar. Add water after frying, add eggplant and catfish. The water quantity is better than eggplant.
Boil with high fire, simmer for 40 minutes, collect the juice, and put the monosodium glutamate out of the pot.
Practice and experience of burning catfish with garlic
First, raw materials: 1 fresh catfish, about 750g Pixian watercress 25g; 25 grams of pickled peppers; Shred 30 grams of tree pepper; 25 grams of tomato sauce; 30 grams of garlic; Coriander15g; Salt, pepper, cooking wine, soy sauce, monosodium glutamate, oyster sauce, sugar, white vinegar, sesame oil, red oil, fresh soup, water starch and salad oil.
Green slate 1 block
Second, the method:
1. Knock the catfish unconscious first, then wring the internal organs out of your mouth with chopsticks and chop off the tail for other purposes (some cruel, very guilty). After washing, cut the catfish from the back with a knife, but make the abdomen into a comb shape, and then cut the fish into 3 cm long sections; Pixian watercress and pickled pepper are finely cut; Cut garlic into rice; Coriander powder.
2. Put the wok on fire, add salad oil to heat it, add Pixian watercress and pickled pepper to stir well, then add tomato sauce and oyster sauce to stir well, add catfish to cook wine, stir well, add fresh soup, add refined salt, pepper, soy sauce, sugar and white vinegar, sprinkle with shredded pepper, and boil over high fire for later use. When the catfish is ripe and the soup is thick, add monosodium glutamate and thicken it with a little water starch.
3. Re-ignite the griddle, add a little salad oil, sesame oil and red oil to heat, add garlic and coriander powder to stir fry, and pour it on the catfish in the dish.
Third, the operating experience:
1, catfish weighing about 500 ~ 750g is better, but gray or black catfish is not suitable, because these two catfish have rough meat and strong earthy smell.
2. Taking catfish viscera out of the mouth is to keep the fish beautiful. When cutting the fish into sections, try to keep the size even.
3. When cutting garlic rice, it is best to cut it with a knife, not with a knife, to ensure that the garlic rice is rich in flavor.
4. Pay attention to the heat when firing to keep the catfish shape intact.
5, when firing, don't have too much soup, just to drown the raw materials, it is best to mix the soup at one time, and it is not appropriate to add soup in the middle.
The practice of braising catfish
This is only seen on the internet, and it has not been practiced.
Bottom of the plate:
A handful of garlic cloves
Cut carrots, onions, sweet potatoes or potatoes into small pieces.
Cut catfish into pieces of 1cm and marinate with cooking wine and Chili powder.
Put a little oil in a flat pan, preferably a non-stick pan, and spread the vegetables evenly. Then put the catfish slices in the middle, put the sauce on the surface of the fish and cover it.
Turn on a small fire and gradually the vegetable juice will come out. Be sure not to add water. After observing the soup, increase the firepower appropriately and you can eat it in about 30 minutes.
People who don't like sweets can reduce the amount of ketchup and increase the amount of curry brine. The proportion of these juices is not fixed and can be adjusted according to your own taste.
After eating the fish, you can rinse the vegetables and tofu with water, so don't say much. People who often eat three sauces of stew will be familiar with it.
Stewed catfish (boiled beef)
Stewed catfish (boiled beef)
Be careful in the production process, because catfish meat is tender and easy to loosen, so the action should be light. It's best not to taste too heavy, because it's soup, and the nutritional value in the soup is very high. If the taste is too strong, it will affect the quality of the soup.
Stewed catfish raw materials:
Catfish, pork fat and lean meat, garlic, winter bamboo shoots, salt, cooking wine, monosodium glutamate, pepper, sesame oil, broth, coriander, onion and ginger slices.
Operation:
1. Slice catfish, season with salt, cooking wine and pepper, cut pork into pieces, and slice winter bamboo shoots into water for later use.
2. Get the wok on fire, put some oil, and heat it to 70%, that is, fry the fish pieces until golden brown.
3. Leave the bottom oil in the original pot, stir-fry the pork until fragrant, and continue to stir-fry the garlic, onion and ginger slices.
4. Add the broth, boil it, add the winter bamboo shoots and fried catfish, add cooking wine, pepper, salt and monosodium glutamate, turn down the heat until the soup turns yellow, then put it in the soup pot and sprinkle with coriander.
Braised catfish
Taste characteristics: this dish is bright red and oily, salty and slightly sweet, with fat meat but not greasy, and fish wrapped in sauce.
Main ingredients 1 catfish (about 1500g).
Seasoning-6g of refined salt, 30g of soy sauce, 4g of monosodium glutamate, 5g of sugar15g, 5g of Jiang Mo, 5g of onion, 3g of pepper, 50g of yellow rice wine15g, 50g of wet starch, 50g of cooked lard1500g (about100g
The method of braising catfish is 1. Wash catfish, chop it into pieces 7 cm long and 3 cm wide, blanch it in boiling water pot, remove mucus and drain water.
2. Put the wok on the fire, add the cooked shark fin oil and heat it to 70%. Add the fish pieces and drain the oil.
3. Put the wok on a big fire, heat it with 25g of base oil, fry the catfish in a Jiang Mo wok, and add 500g of soy sauce and water to boil. Cook yellow rice wine, turn to low heat until the fish is almost cooked, add refined salt, monosodium glutamate and white sugar, continue to cook until the fish is thoroughly flavored, and turn to high heat. Thicken with wet starch, sprinkle with cooked lard, sprinkle with onion and pepper, and serve.
Braised catfish practice 2:
Material: 500g to 600g catfish; 4 to 5 small bright red peppers; 10g shallot; 500 grams of vegetable oil; Cooking wine15g; Soy sauce15g; 4 pepper; Star anise1; A little monosodium glutamate and pepper; 10g convergent powder; 200 grams of broth; Sesame oil 10g.
The specific method of braising catfish:
First, gut the live catfish, cut off the front of the head and discard it, and then cut the fish into small pieces of 6 cm to 7 cm. Marinate with 5 grams of cooking wine and a little salt for about 6 minutes. Wash red peppers and shallots and cut them into small pieces. Take the pan, add oil to 70% heat, add catfish and fry for a while. When both sides are golden brown, you can filter out the oil, but leave a little oil in the pot, then add pepper, star anise, chives and peppers, stir-fry the catfish segments and pour them in. Then add cooking wine, broth, soy sauce, salt, monosodium glutamate and pepper, and simmer for about 20 minutes. Seeing that there is not much broth, thicken the powder, pour the sesame oil, and then take it out of the pot.
Stewed catfish practice 3:
Ingredients: catfish, wine, onion, garlic, pepper lard and seasoning. Practice: 1. Wash catfish and cut into pieces; 2. Put it in a hot oil pan and fry it until the catfish skin turns yellow and hard, and then take it out. 3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in a pot, then add the meat soup to boil and add the catfish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the catfish pieces.
Practice of stewing catfish 4:
Material: a catfish, about 1500g (cut into small pieces 1cm square).
Ingredients: 300g of vegetable oil, 300g of cooked lard, 300g of pickled radish (cut into strips), 200g of homemade watercress, 200g of a bottle of wild pepper, 300g of garlic, 200g of onion (cut into 2cm segments) and 0/00g of ginger/kloc (cut into slices).
Seasoning: dried sea pepper 100g (cut into 2cm sections), 30g pepper, pepper, cooking wine, salt, sesame oil, chicken essence and water bean powder.
Production method:
1) code catfish pieces with cooking wine, salt and water bean powder for 40 minutes.
2) Put the pot on medium heat, first boil the vegetable oil, then put the lard. When the oil temperature rises to 70% to 80% heat, fry the fish pieces for six times, and pick up the fish when it is 60% mature.
3) When the oil is left in the pot and the oil temperature rises to 80-90%, dry sea pepper and pepper, stir-fry for about 10 second, add watercress at home, stir-fry until the watercress oil is red and bright, spicy and fragrant, then add garlic, pickled radish, ginger and pepper, continue to stir-fry, and add 2000g of water until the sour taste of pickles becomes weak and the garlic flavor comes out.
4) After the soup is boiled, reduce the heat to simmer. Cook until the garlic rake is soft, then add catfish pieces and onion pieces (3/4 of the onion pieces). When the fish pieces are cooked, add sesame oil, chicken essence and goudou powder. Even marijuana. Then put the remaining 1/3 onion segments on it.
Cooking requirements: 1. The color is bright and red.
2。 Spicy, delicious and tender
3。 The earthy smell of catfish is almost inedible.
Special note: the meat quality of catfish should not be old. The key is to cook with mixed oil and low heat. As long as the meat is cooked, don't cook it for long.
Method 5 for stewing catfish:
Ingredients: catfish, wine, onion, garlic, pepper lard and seasoning.
The specific production method:
1. Wash catfish and cut into pieces;
2. Put it in a hot oil pan and fry it until the catfish skin turns yellow and hard, and then take it out.
3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in a pot, then add broth to boil, and add catfish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the catfish pieces.
Simple method of stewing catfish
Hubei flavor.
1. Cut catfish and carrots, add anise, onion, ginger and other spices, and cook in hot water for 30 minutes. (Be careful not to flip in the middle)
2. Season the fish after cooking, and add salt, vinegar, soy sauce and other seasonings according to your own taste.
It's that simple and delicious. Because catfish itself has high oil content, the stewed fish is fresh and tender, and there are oil flowers floating in the fish soup, which is delicious. Fish soup can also be used to make boiled cabbage, which tastes very good.
Catfish is best for stewing.
Let me give you a recipe.
Main ingredients:
400g catfish and 400g tender eggplant.
Composition:
Pork belly 50g, coriander 10g.
Seasoning:
Iodized salt 10g, monosodium glutamate 5g, vinegar 5g, cooking wine 3g, pepper 5g, shredded onion and ginger 3g, sesame oil 5g and soup 50g.
Production method:
1. Eggplant is pedicled, washed and peeled, spread into strips by hand, cut coriander into sections, and sliced pork belly.
2. Clean the catfish, put it in boiling water, scald it slightly, take it out and soak it in cold water, then take it out and scrape the surface mucus with chopsticks. Replace the big catfish with 6-7 cm segments, and the small catfish can be whole.
3. put a little oil in the spoon, fry the tomato strips until they are soft, and then pour them into a bowl for later use.
4. Put the soup, catfish, sliced meat, tomato strips, shredded onion and shredded ginger into a spoon, boil and skim the foam, add salt and cooking wine and stew for about 20 minutes, then pick up the pork belly and pour it into a bowl.
5. Add vinegar, monosodium glutamate and pepper to the bowl and sprinkle some sesame oil and coriander.
Note: Scalding catfish can reduce the fishy smell by scraping the surface mucus. Eggplant tastes better after frying.
In fact, there are many ways, but everyone has different tastes. Every time you cook, you rarely put other ingredients, just stew in chicken soup, add a little fermented soy sauce and salt.
Make a tofu fish. My family often eats like this. Blanch the fish with boiling water before cutting into pieces, and cut the tofu into slightly larger pieces. Put the oil in the pot. After the oil is hot, add ginger slices, garlic slices, onion slices, pepper grains, aniseed and fish in turn. Stir-fry a few mouthfuls of cooking wine, stop for a minute or two and put down three or four bowls of water. After the water is boiled, add hot pot ingredients, preferably spicy ones. After rolling, add tofu. This basically succeeded more than half. After boiling again, add chicken essence and monosodium glutamate to serve. Sometimes we put some celery before cooking.
Stewed eggplant with catfish in northeast China
A northeast stew with strong local characteristics is not difficult to cook.
Main material: 1. Two catfish, 1500g (tips for buying fish: the black catfish is farmed and the yellow catfish is wild) are slaughtered and washed.
2, 2000 grams of purple eggplant (can be added or subtracted according to the number of people)
Accessories: 50g onion, 50g garlic cloves, 30g shredded ginger, pepper powder 10g, 20g soy sauce, cooking wine 10g, salt 10g, monosodium glutamate 10g, sugar 15g, and soybean oil10g.
Practice: Heat the pan, put oil, put onion and garlic cloves (shredded ginger) after boiling, stir-fry until fragrant, and add soy sauce, soy sauce, pepper powder and sugar. After frying, add water, add eggplant and catfish. The water quantity is better than eggplant.
Boil with high fire, simmer for 40 minutes, collect the juice, and put the monosodium glutamate out of the pot.
Practice and experience of burning catfish with garlic
First, raw materials: 1 fresh catfish, about 750g Pixian watercress 25g; 25 grams of pickled peppers; Shred 30 grams of tree pepper; 25 grams of tomato sauce; 30 grams of garlic; Coriander15g; Salt, pepper, cooking wine, soy sauce, monosodium glutamate, oyster sauce, sugar, white vinegar, sesame oil, red oil, fresh soup, water starch and salad oil.
Green slate 1 block
Second, the method:
1. Knock the catfish unconscious first, then wring the internal organs out of your mouth with chopsticks and chop off the tail for other purposes (some cruel, very guilty). After washing, cut the catfish from the back with a knife, but make the abdomen into a comb shape, and then cut the fish into 3 cm long sections; Pixian watercress and pickled pepper are finely cut; Cut garlic into rice; Coriander powder.
2. Put the wok on fire, add salad oil to heat it, add Pixian watercress and pickled pepper to stir well, then add tomato sauce and oyster sauce to stir well, add catfish to cook wine, stir well, add fresh soup, add refined salt, pepper, soy sauce, sugar and white vinegar, sprinkle with shredded pepper, and boil over high fire for later use. When the catfish is ripe and the soup is thick, add monosodium glutamate and thicken it with a little water starch.
3. Re-ignite the griddle, add a little salad oil, sesame oil and red oil to heat, add garlic and coriander powder to stir fry, and pour it on the catfish in the dish.
Third, the operating experience:
1, catfish weighing about 500 ~ 750g is better, but gray or black catfish is not suitable, because these two catfish have rough meat and strong earthy smell.
2. Taking catfish viscera out of the mouth is to keep the fish beautiful. When cutting the fish into sections, try to keep the size even.
3. When cutting garlic rice, it is best to cut it with a knife, not with a knife, to ensure that the garlic rice is rich in flavor.
4. Pay attention to the heat when firing to keep the catfish shape intact.
5, when firing, don't have too much soup, just to drown the raw materials, it is best to mix the soup at one time, and it is not appropriate to add soup in the middle.
The practice of braising catfish
Bottom of the plate:
A handful of garlic cloves
Cut carrots, onions, sweet potatoes or potatoes into small pieces.
Cut catfish into pieces of 1cm and marinate with cooking wine and Chili powder.
Put a little oil in a flat pan, preferably a non-stick pan, and spread the vegetables evenly. Then put the catfish slices in the middle, put the sauce on the surface of the fish and cover it.
Turn on a small fire and gradually the vegetable juice will come out. Be sure not to add water. After observing the soup, increase the firepower appropriately and you can eat it in about 30 minutes.
People who don't like sweets can reduce the amount of ketchup and increase the amount of curry brine. The proportion of these juices is not fixed and can be adjusted according to your own taste.
After eating the fish, you can rinse the vegetables and tofu with water, so don't say much. TZ, who often eats three-sauce stew, must be familiar with this.
Another kind: sweet and sour catfish
Raw materials:
A catfish tail weighs about 500 grams, 20 quail eggs, 25 grams of winter bamboo shoots, 25 grams of green peppers, 25 grams of onions, peanut oil 1000 grams (about 50 grams), 25 grams of sesame oil, 4 grams of refined salt, 2 grams of monosodium glutamate, 80 grams of tomato sauce, 250 grams of wet starch 100, and fresh soup.
Method:
1. Blanch catfish with water at 60 degrees Celsius, scrape off the black film and peel, and gut, head and tail. Slice catfish meat and cut into pieces of 1.5 cm. Quail eggs are cooked and shelled. Water-soaked winter bamboo shoots, green peppers and shallots are sliced separately, and ginger is minced.
2. Put the wok on the fire, add peanut oil and burn it until it is half cooked, then push the catfish slices into the wok and drain the oil. Leave the bottom oil in the original pot, heat it on fire, add onion, green pepper and winter bamboo shoots and stir-fry slightly. When the fragrance is exposed, add fresh soup, tomato sauce, cooking wine, refined salt, monosodium glutamate and wet starch to thicken, immediately add the fried catfish slices, turn them over several times in the pot, pour sesame oil on them, and sprinkle with scallions. Serve.
3. Put the original pot on medium fire, put fresh soup, refined salt, monosodium glutamate and quail eggs, burn them to taste, hook the glass sauce with wet starch, pour sesame oil, and serve around the fish fillets.
Features: bright red color, moderate salty, slightly sweet and sour.