Problem description:

I want all the knowledge about cod, including living environment, habits, nutrients, suitability for people, cooking methods, in short, anything, as accurate as possible. Thanks in advance.

Analysis:

Braised cod

Materials:

Cod ... 1 slice

Salad oil ... 3 tablespoons

Ginger slices ... 5 slices

Onion slices ... Section 5

A material

Soy sauce ... 3 tablespoons

Salt ... 1/4 teaspoons

Sugar ... 1/2 tablespoons

Wine ... 1 teaspoon

Pepper ... 1/2 teaspoons

Practice steps:

After cleaning cod, dry it with paper towel, marinate it with material A for 20 minutes, and taste it.

Put oil in the baking pan, preheat with strong microwave for 5 minutes, add ginger slices and pickled cod, fry with strong microwave for 2 minutes, turn over, add onion, pour in marinated fish sauce, and continue with strong microwave for 4 minutes.

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Stewed tofu with cod

Raw materials:

Cod 300g, tofu 1 piece, sweet tofu 2 pieces, broccoli 1 piece, sweet bean 5 pieces, kelp knot 1 10g, fish plate 5 pieces, egg 1 piece and shallot 1 piece.

Accessories:

2 tsp salt, 65438+ 0 tsp wine, a little pepper.

Exercise:

1 Boned cod, cut into cubes with a side length of 7 cm, and fried in oil pan until golden brown.

2 cut tofu and tempura into small pieces; Cut broccoli into small flowers; Cut the onion into horse ears.

3 Put all the ingredients (except eggs and shallots) into the soup pot and cook for 15 minutes, then add the eggs and cook for 3 minutes.

Finally, add seasoning and shallots.

Tips:

If it's too much trouble, cod can be boned, but try to use round cod, which has good meat quality and won't break when cooked.

The fast-growing Arctic cod is distributed throughout the Arctic region and is a typical cold-water fish. It disappears when the temperature exceeds 5℃. It is a small and medium-sized fish, the longest of which can reach 36 cm, and it is one of the important economic fish in the Arctic.

Cod is one of the most famous specialties in Portugal. In northern Europe, cod is called "the nutritionist at the table", and even called "liquid gold" by the Portuguese, which shows its high nutritional value. Cod has thick meat, few thorns and delicious taste. Nutrition experts point out that its protein content is very high, while its fat content is extremely low at least 0.5%, which is almost equal to shark meat. More importantly, fish liver contains 45% oil and contains a variety of vitamins such as A, D and E. In Portugal, there is a "Cod Culture Festival" every year, and restaurants specializing in cod can be seen everywhere in the city. It is said that there are at least 365 cooking methods for local cod, the most famous of which is "steamed cod". The method is to put potatoes and onion slices on cod, then steam them in a steamer, and finally decorate them with boiled eggs and black olives. Besides steaming, roasted cod, garlic cod and corn nut cod are also common foods for Portuguese people. As for the pickled dried cod, it is the favorite on the Portuguese family table. This dried cod can be mixed with mashed potatoes for salad or eaten directly. It is salty and hard, but it is a traditional food in Portugal.

Cod is low in fat, high in protein and few in thorns, so it is a nutritious food suitable for all ages. Cod has the advantages of high nutrition, low cholesterol and easy absorption by human body.

Cod fat contains globulin, albumin and phosphorus, as well as various amino acids necessary for children's development. Its proportion is very close to the needs of children, and it is easy to be digested and absorbed by people. It also contains unsaturated fatty acids, calcium, phosphorus, iron and B vitamins.

cod

Ingredients: 4 pieces of cod (250g each), 600g of potato, carrot 1 root, lemon 1 root, 200g of butter, celery 1 root, salt and pepper.

Preparation: 30 minutes

Production: 20 minutes

Production: firstly, peel the potatoes and wash them; Wash carrots and cut them into thin slices; Chop celery; Preheat the oven to 200 degrees Celsius; ; Then, spread butter on the bottom of the baking tray and spread 4 pieces of cod flat on the baking tray; Sprinkle with salt and pepper; Put a lemon on each fish; Bake in the oven for 20 minutes; Put potatoes and carrots in a pot, add water and pepper, and cook for 10 minutes on medium heat; Cook on high fire for 1 min, and then it will feel sticky, like potato soup; Pour the fruit juice on the fish and serve.

Gold and silver cod (Shanghai cuisine)

Ingredients: 500g of silver cod, carrot juice, celery juice and garlic juice.

Seasoning: yellow wine, egg yolk, salt, monosodium glutamate, sugar and pepper.

Operation: Cut the silver cod into pieces, marinate with seasoning for half an hour, add raw flour and flour, mix well, and fry in a hot oil pan for 3 minutes.

Oat cod (Shanghai cuisine)

Ingredients: 400g of silver cod (6 slices), lemon 1 piece, 200g of oatmeal, 2 cherry tomatoes, a little parsley, Kraft Miao sauce and French mustard sauce 1 0g, egg1piece, 50g of flour, salt and monosodium glutamate.

Operation:

1. Add seasoning and lemon juice to cod, mix well, pat flour, hang egg liquid, pat oatmeal, and fry in a 30% hot oil pan.

2. Put the cod in a plate, mix the Kraft sauce with French mustard and pour it on the fish steak. Slice the lemon and decorate it. Cut cherry tomatoes into flowers with a knife and decorate the ends of the plate with parsley.

Frozen cod with ice particles (Shanghai cuisine)

Ingredients: clean cod meat 150g, gutter oil 10g, salt, monosodium glutamate, sugar and Geely powder.

Operation:

1. Cut the fish into willow leaves, put it in a pot and add boiling water to cook it, then put it in a small soup bowl for later use.

2. Add a small soup bowl of water to the pot, then add Geely powder to dilute evenly, then add salt, monosodium glutamate and sugar, and finally drop bad oil. Slowly pour into the spare small soup bowl, submerge the fish fillets, cool and freeze, and then buckle into the basin to serve.

Silver cod in chicken sauce (Southeast Asian cuisine)

Ingredients: silver cod 1 00g (2 pieces), olives 1, carrots and cucumbers 65438, vegetable salad shreds 1, Thai chicken juice 50g, eggs1,raw flour, salt, monosodium glutamate and lemon juice.

Operation:

1. Add lemon to the silver cod pieces, stir them evenly, then leave them for 10 minute, pat in the raw flour, hang the egg paste, fry them in a 30% hot oil pan, take them out and put them on a plate.

2. Pour the Thai chicken juice into the pot and heat it. Pour chicken juice on the fish pieces. Cook olive-shaped potatoes, carrots and cucumbers in water, stir-fry with a little scallion oil, add seasoning, decorate on a plate, and follow the shredded vegetable salad.

Fried cod (Italian food)

Ingredients: 4 cod (per treaty 180g), 2 eggs, milk 1/4 cups, flour 1 cup, Chili powder 1 teaspoon, fresh parsley slices 1 teaspoon.

Operation:

1. Stir the eggs and milk in the soup bowl to make them uniform.

2. In another bowl, mix flour, bell pepper powder, pepper, salt and parsley.

3. Dip the cod slices into the egg liquid one by one, then dip the flour on both sides, and dump the excess powder.

4. After the oil pan is heated for eight minutes, the firepower is changed from large fire to medium fire; Put the cod piece by piece into the pot, or fry or fry, and fry for about 2 minutes on each side until the skin is crisp and the fish is cooked. You can squeeze lemon juice to taste when eating.

Cod soup

Ingredients: 1 cod (small) (1 kg), 200g oysters, 2 Chinese cabbage leaves, 2 shallots, 6 cups of water, 1 tbsp salt, 2 tbsps soy sauce, 2 tbsps mashed garlic, 1 tbsp mashed ginger and 65438 Chili noodles.

Exercise:

(1) Wash cod, gut it and cut it into 5cm pieces. Wash raw oysters with salt water and put them in a basket.

(2) Cut the stem of Chinese cabbage into 4cm, and cut the onion into the same size.

(3) Put the head and tail of cod in a pan and add water to taste.

(4) Put the cod pieces and Chinese cabbage into the cooked cod soup, and add all seasonings. When cooked, add oysters and onions.

(5) When the oyster is ripe, it will turn off when the taste is coordinated.

The questioner's evaluation of the answer:

Very comprehensive, thank you ~

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Other answers *** 1

Cod (Gadus macrocephalus Tilesius), also known as big mouth, big head fishy, narrow cod and Ming Pacific fish, belongs to the whole family of cod. Cod is a deep-water marine fish and a bottom cold-water fish. Cod meat is thick, with few thorns and sweet meat. Protein accounts for 16.8% in cod meat, which is higher than that of salmon, pomfret, shad and hairtail, while the fat content in cod meat is only 0.5% like that of shark, which is 7 times lower than that of salmon and 7 times lower than that of hairtail. Every100g of cod contains 88kcal calories, 20.4g of white matter, 42mg of calcium, 84mg of magnesium, 2.7mg of nicotinic acid, 0.4mg of vitamin A/kloc-0, 0.2mg of carotene/kloc-0, 32 1 mg of potassium, 232mg of phosphorus. The proportion of these nutrients in cod liver oil is the best proportion of the amount needed by human body every day. Therefore, the Nordic people call it a "nutritionist" at the dinner table.

Cod has a certain health care function.

Meat: promoting blood circulation and removing blood stasis;

Swimming bladder: blood and hemostasis;

Bone: cure beriberi;

Liver oil: healing sores, clearing away heat and diminishing inflammation. Cod liver oil (oil content is 20~40%) can be extracted from cod liver oil, which is rich in vitamin A and vitamin D. Cod liver oil has inhibitory effect on mycobacterium tuberculosis, and the concentration of unsaturated acid can prevent bacteria from multiplying. Cod liver oil can also kill bacteria in infected wounds. Ointment made of cod liver oil can quickly liquefy gangrenous tissue. Cod pancreas contains a lot of insulin. 12000IU insulin can be extracted from 1kg pancreas, which has a good hypoglycemic effect and can be used to treat diabetes.

Name: Cod

Cod (Cod) Sparus macrocephalus

[Local name] Datouqing, Dakouyu, Dakouyu, Mingtai Fish, Shuikou, Kuankouyu, Dakouyu and Lithocarpus.

[Morphological characteristics] The body is slender, with one side slightly flat and the tail gradually tapering backwards. Generally, it is 25-40cm long and weighs 300-750g. The head is big, the mouth is big, the upper jaw is slightly longer than the lower jaw, and the neck has tentacles, which are equal to or slightly longer than the eye diameter. Both jaw and vomer have villous teeth. The small round scales covered on the body surface are easy to fall off, with obvious lateral lines, 3 dorsal fins and 2 gluteal fins, all of which are completely composed of fins without hard spines. The head, back and sides are grayish brown with irregular dark brown stripes, and the ventral surface is grayish white. The chest collateral is light yellow, and other eels are gray.

【 Origin and season 】 Distributed in the North Pacific Ocean. I was born in the Yellow Sea and the northern East China Sea. The main fishing grounds are in the north of the Yellow Sea, east-southeast of Shandong Higher Education, south of the island and south of the East China Sea. The fishing season is winter and summer, and the winter is 65438+February to February of the following year. Summer floods are from April to July.

[Economic value] It belongs to cold-water bottom fish and is one of the marine economic fish produced in the northern coastal areas. Cod contains protein16.5g and fat 0.4g per100g of meat. Its meat is white, fine and tender, and the entrance is not greasy. Many countries in the world regard cod as one of the main edible fish. In addition to fresh food, it is also processed into various aquatic foods. In addition, cod liver oil is large in volume and rich in vitamins A and D, which is the raw material for extracting cod liver oil.