Fish stewed eggplant Northeast practices
A Northeast stew with strong local characteristics, the practice is not difficult.
Main ingredient: 1. catfish two, 1500 grams (buy fish tips: color black is farmed, color green, yellow belly is wild} killed washed.
2, 2000 grams of purple eggplant, (according to the number of people to add or subtract)
Accessories: 50 grams of green onion, garlic cloves (beat) 50 grams of ginger 30 grams, pepper 10 grams of soy sauce 20 grams of wine 10 grams of salt 10 grams of monosodium glutamate 10 grams of sugar 15 grams of soybean oil 100 grams of soy sauce 50 grams of soybean paste (now there are buy generation of Hsu's soy sauce, be sure to use ah, otherwise the taste is not correct)
There is no need to buy a new one, so you can use a new one. (taste is not correct)
Practice: pot hot, under the oil, open and put onion, garlic cloves (shoot) ginger, fried flavor put soy sauce, soybean paste, pepper, sugar. Explode the pot and add water, put the eggplant, catfish. (The amount of water to not over the eggplant is good.
High heat to boil, turn to low heat and simmer for 40 minutes on high heat to reduce the juice, put monosodium glutamate out of the pot on the plate.
Garlic burn catfish practices and tips
a, raw materials: fresh catfish 1 tail, about 750 grams; Pixian 25 grams of beans; pickled chili 25 grams; 30 grams of shredded tree peppers; 25 grams of ketchup; garlic 30 grams; 15 grams of cilantro; salt, pepper, cooking wine, soy sauce, monosodium glutamate, oyster sauce, white sugar, white vinegar, sesame oil, red oil, broth, water starch, salad oil, each appropriate amount
Green slate 1
Two, method:
1, first catfish fell unconscious, and then chopsticks from the mouth strangled viscera, chopped off the head and tail for it (some cruelty, very guilty), wash, from the back of the catfish into the knife cut, but make the abdomen connected to the shape of a comb, and then chop the fish body for the 3-centimeter-long section; Pixian Douban, pickled chili pepper are chopped fine; garlic cut rice; cilantro minced.
2, frying pan on the fire, into the salad oil is hot, into the Pixian bean paste, pickled chili pepper sautéed excellent, and then into the tomato sauce, oyster sauce, fried well, down into the catfish section, cooking wine, turning evenly, mixed into the soup, seasoning salt, pepper, soy sauce, sugar, white vinegar, sprinkled into the tree pepper threads, with a large fire after the boil, turn to a small fire? To catfish cooked and soup thick, mix in monosodium glutamate, with a little water starch thin thickening pot.
3, the net pot on the fire, put a little salad oil and sesame oil, red oil hot, down into the garlic rice, cilantro stir-fried, pan poured on the catfish in the plate, that is.
Three, the operation of the tips:
1, catfish weighing about 500 to 750 grams of good, and should not be selected gray or black catfish, because these two catfish skin and meat more rough and earthy taste is heavy.
2, the catfish guts out of the mouth, is to keep the shape of the fish body beautiful, and in the body of the fish chopped into sections, to try to keep the size of the uniform.
3, cut garlic rice, it is best to use a knife to cut, rather than messy chopping, to ensure that the garlic rice flavor is strong.
4, firing should pay attention to master the fire, in order to maintain the catfish shape whole not rotten.
5, burning soup is not too much to just submerge the raw material is appropriate, and it is best to once the soup mixed with enough, in the middle of the soup should not be added.
Stewed pot catfish practice
This is just seen on the Internet, not practiced.
Dish base:
Garlic cloves a small hand
Carrots, onions, white potatoes or potatoes are cut into even small pieces
Catfish cut 1cm pieces with cooking wine and chili powder marinated in
Pan, preferably non-stick pan put a small amount of oil to the dish evenly spread, and then the catfish slices laid out, the head of fish fish, fish tails, placed in the middle of the sauce smeared on the surface of the fish, cover the lid. The lid of the pan.
Open a small fire, gradually the vegetable juice will come out, must remember not to add water, observe the soup and then increase the fire appropriately, about thirty minutes or so you can eat.
Don't like to eat sweet people, you can reduce the amount of tomato sauce, increase the amount of curry brine, the ratio of these juices is not fixed can be adjusted according to their own tastes.
After eating fish, you can add water to shabu-shabu vegetables and tofu and so on, this is not much to say, often eat three juice casserole will be more familiar with.
Stewed catfish (boiled beef)
Stewed catfish (boiled beef)
Be careful in the process of making, because catfish meat is very tender, it is easy to fall apart, so the action should be light. It's best not to overload the flavor of this dish because it's a soup dish and the soup is high in nutritional value, so if the flavor is too heavy it will affect the quality of the soup.
Clean stewed catfish Ingredients:
Catfish, pork fat lean meat, garlic, asparagus, salt, cooking wine, monosodium glutamate (MSG), pepper, sesame oil, broth, parsley, scallions, ginger.
Operation:
1. catfish to mucus cut into chunks into the basin with salt, cooking wine, pepper to beat the bottom flavor, pork cut into small dices, asparagus sliced fly water to be used.
2. frying pan on the fire, put the right amount of oil, burned to 7 into the heat is to put the fish pieces fried only golden brown out.
3. The original pot to stay in the bottom of the oil, put the pork stir-fried incense, put garlic, scallions, ginger continue to stir-fry.
4. Put the soup, boil and put asparagus slices and fried catfish, add wine, pepper, salt, monosodium glutamate (MSG), turn the fire less to the soup into a talk about the yellow into the soup pot, sprinkle parsley on the top can be.
Dish name braised catfish
Taste characteristics of this dish color red and oily, taste salty and slightly sweet, meat fat and not greasy, gravy wrapped fish
Main ingredients Fresh catfish 1 tail (about 1500 grams)
Seasoning - 6 grams of refined salt, 30 grams of soy sauce, 4 grams of monosodium glutamate (MSG), 15 grams of sugar, 5 grams of ginger, 5 grams of green onion, 3 grams of pepper, 15 grams of yellow wine, 50 grams of wet starch, 15 grams of wet starch. 15 grams, 50 grams of wet starch, 1500 grams of cooked lard (about 100 grams)
Braised catfish practice 1, the catfish clean, chopped into 7 cm long, 3 cm wide block, blanched in a pot of boiling water, remove the mucus, then removed and drained.
2, frying pan on a high flame, under the cooked fin oil burned to seventy percent of the heat, into the fish pieces of oil after draining the oil.
3, frying pan on a high flame, stay in the bottom 25 grams of oil to heat, with ginger stir-fry pan, under the catfish frying, add soy sauce, 500 grams of water to boil. Cooked into the yellow wine, switch to a small fire until the fish is seven mature, add salt, monosodium glutamate, sugar, continue to burn until the fish through the flavor, switch to a high flame heating. Thickening with wet starch, dripping with cooked lard, sprinkled with green onion, pepper, pan into
Braised catfish practice two:
Materials: catfish two treaty 500 grams to 600 grams; small fresh red chili peppers 4 to 5; 10 grams of green onions; 500 grams of vegetable oil; 15 grams of cooking wine; 15 grams of soy sauce; 4 pepper; anise 1; monosodium glutamate, pepper, a little bit of each; thickening powder 10 grams; 200 grams of soup; 10 grams of sesame oil.
Braised catfish specific method:
First live catfish gutted, the head of the front part of the head chopped off and discarded, and then cut the fish body into 6 centimeters to 7 centimeters or so of the small section. Marinate with 5 grams of cooking wine and a pinch of salt for about 6 minutes. Wash the fresh red chili peppers and scallions and cut them into small pieces. Start a pot, put the oil to seventy percent heat, set into the catfish section, let it fry for a while, when fried into both sides of the golden brown, you can filter the oil, but leave a little oil in the pot, and then put into the peppercorns, star anise, scallion segments, chili pepper segments, sautéed with flavor, and then the catfish section poured in. Then add cooking wine, broth, soy sauce, salt, monosodium glutamate, pepper, simmer for about 20 minutes over moderate heat, see the broth is not much, thickening powder, pouring sesame oil, can be out of the pot.
Braised catfish practice three:
Raw materials: catfish, wine, onion, garlic, chili lard, seasoning a little. Practice: 1. will catfish clean, cut pieces; 2. into the hot frying pan first frying to catfish skin yellow see hard, fish out. 3. pot with cooked lard, wine, onions, garlic, chili peppers, seasoning stir-fry, and then into the meat broth to boil, the catfish into. Then simmer over low heat for about ten minutes, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped catfish pieces, that is.
Braised catfish practice four:
Main ingredient: catfish a, about 1500g (chopped into 1 cm square small pieces)
Applications: vegetable oil 300g, cooked lard 300g, pickled radish 300g (cut into strips), 200g homemade soybean flap, a bottle of wild pepper about 200g, garlic 300g, green onion 200g (cut into 2 cm segments), ginger 100g (cut into slices)
Seasoning:dry sea pepper 100g (cut into 2cm segments), pepper 30g, pepper, cooking wine, salt, sesame oil, chicken essence, water bean powder in moderation
Method of production:
1) catfish pieces with cooking wine, salt, water bean powder yards for 40 minutes, to be used
2) the pot placed on a medium fire, first cook the vegetable oil, then add the Lard, when the oil temperature rises to 7 ~ 8 into the heat, six times under the fish block frying, fish fried to 6 mature when picked up, to be used
3) with the remaining oil in the pot, when the oil temperature rises to 8 ~ 9 into the heat, under the dry pepper segments, peppercorns, fried, fried for about 10 seconds, under the homemade doubanjiang stir-fry, stir-fried until the doubanjiang oil color red, spicy overflow of incense and then under the garlic, pickled radish, ginger, wild peppercorns, and continue to stir-fry, fried until the pickle sour taste fades, garlic taste out, add water When the garlic flavor comes out, add 2000g of water (better with stick bone broth).
4) When the soup boils, change to low heat, slowly simmer. Simmer until the garlic rake (soft), and then under the catfish pieces, scallions (scallion dosage 3/4). When the fish pieces cooked, under the sesame oil, chicken essence, and then hook water bean powder. Mix well and serve in a pot. Put the remaining 1/3 of the scallion on top.
Requirements for the finished dish: 1. bright red color
2. numbing, spicy, fresh, fragrant and tender
3. the earthy taste of catfish is basically inedible
Special note: the meat of catfish should not be old. The key is to use a mixture of oil, as well as cooking with low heat. Just cook the meat, not for a long time.
Braised catfish practice five:
Raw materials: catfish, wine, onion, garlic, chili lard, seasoning each a little.
Specific production methods:
1. Wash the catfish, cut pieces;
2. Into the hot frying pan first frying to catfish skin yellow see hard, fish out.
3. Add cooked lard, wine onions, garlic, chili peppers, seasoning stir-fry, and then put the meat broth to boil, the catfish into. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped catfish block, that is.
Simple way to stew catfish
Hubei flavor.
1. Catfish cut into pieces, carrots cut into pieces, with star anise and other spices, as well as green onions, ginger, together in hot water to cook for 30 minutes. (Be careful not to turn it in the middle)
2. Season the fish after it is cooked, add salt, vinegar, soy sauce and other seasonings according to your taste.
It's that simple and delicious. Because the catfish itself is high in oil content, so this stew out of the fish fresh and tender, while the fish soup is floating with oil flowers, fresh and delicious. Fish soup can also be used to make boiled cabbage, the flavor is very good.
Catfish is best used for stewing.
Give you a recipe.
Main ingredients:
Catfish 400 grams, 400 grams of tender eggplant.
Ingredients:
50 grams of pork panko, 10 grams of cilantro.
Seasoning:
10 grams of iodized salt, 5 grams of monosodium glutamate, 5 grams of vinegar, 3 grams of cooking wine, 5 grams of pepper, 3 grams of green onion and ginger each, 5 grams of sesame oil, 500 grams of soup.
Method of production:
1. Eggplant de-tipped washed and peeled, spread into strips with your hands, parsley cut into segments, sliced pancetta.
2. The catfish will be cleaned up and organized, put into boiling water slightly hot, fish out into cool water to soak and cool, take out with chopsticks to scrape off the surface mucus. The big catfish change 6-7 centimeters section, small whole can be.
3. Put a little oil in a spoon and stir-fry the eggplant strips, then pour them into a bowl and set aside.
4. Spoon put soup, catfish, meat, eggplant, green onion, ginger, boil skimming, add salt, cooking wine and simmer on low heat for about 20 minutes, pick up the meat, pour into the bowl.
5. Bowl with vinegar, monosodium glutamate, pepper, point of sesame oil sprinkled with parsley that is good.
Note: catfish blanch scraping surface mucus, can reduce the fishy flavor. Eggplant stir-fried after taste better ah!
In fact, the practice of many kinds, however, each person's taste is different, even every time I do it is generally very little to put other ingredients, just stewed in chicken broth, put a little fermented soy sauce, and salt on the good.
Make Tofu Fish, my favorite dish. Blanch the communal fish in boiling water, then cut the fish into cubes, and cut the tofu into slightly larger cubes. Add ginger, garlic, green onion, peppercorns, Chinese seasoning, and fish. Stir-fry for a few minutes and add cooking wine, then let the water boil for a minute or two. Add hot pot ingredients, spicy ones are the best, then add tofu.
Catfish stewed eggplant Northeast practice
a strong local characteristics of the Northeast stew, practice is not difficult.
Main ingredient: 1. catfish two, 1500 grams (buy fish tips: color black is farmed, color green, yellow belly is wild} killed washed.
2, 2000 grams of purple eggplant, (according to the number of people to add or subtract)
Accessories: 50 grams of green onion, garlic cloves (beat) 50 grams of ginger 30 grams, pepper 10 grams of soy sauce 20 grams of wine 10 grams of salt 10 grams of monosodium glutamate 10 grams of sugar 15 grams of soybean oil 100 grams of soy sauce 50 grams of soybean paste (now there are buy generation of Hsu's soy sauce, be sure to use ah, otherwise the taste is not correct)
There is no need to buy a new one, so you can use a new one. (taste is not correct)
Practice: pot hot, under the oil, open and put onion, garlic cloves (pat) ginger, fried flavor put soy sauce, soybean paste, pepper, sugar. Explode the pot and add water, put the eggplant, catfish. (The amount of water to not over the eggplant is good.
High heat boil, turn the heat down to 40 minutes of simmering high heat juice, put monosodium glutamate out of the pot to plate.
Garlic burn catfish practices and tips
a, raw materials: fresh catfish 1 tail, about 750 grams; Pixian 25 grams of beans; pickled chili 25 grams; 30 grams of shredded tree peppers; 25 grams of ketchup; garlic 30 grams; 15 grams of cilantro; salt, pepper, cooking wine, soy sauce, monosodium glutamate, oyster sauce, white sugar, white vinegar, sesame oil, red oil, broth, water starch, salad oil, each appropriate amount
Green slate 1
Two, method:
1, first catfish fell unconscious, and then chopsticks from the mouth strangled viscera, chopped off the head and tail for it (some cruelty, very guilty), wash, from the back of the catfish into the knife cut, but make the abdomen connected to the shape of a comb, and then chop the fish body into a 3-centimeter-long section; Pixian Douban, pickled chili pepper are chopped fine; garlic cut rice; cilantro minced.
2, frying pan on the fire, into the salad oil is hot, into the Pixian bean paste, pickled chili pepper sautéed excellent, and then into the tomato sauce, oyster sauce, fried well, down into the catfish section, cooking wine, turning evenly, mixed into the soup, seasoning salt, pepper, soy sauce, sugar, white vinegar, sprinkled into the tree pepper threads, with a large fire after the boil, turn to a small fire? To catfish cooked and soup thick, mix in monosodium glutamate, with a little water starch thin thickening pot.
3, the net pot on the fire, put a little salad oil and sesame oil, red oil hot, down into the garlic rice, cilantro stir-fried, pan poured on the catfish in the plate, that is.
Three, the operation of the tips:
1, catfish weighing about 500 to 750 grams of good, and should not be selected gray or black catfish, because these two catfish skin and meat more rough and earthy taste is heavy.
2, the catfish guts out of the mouth, is to keep the shape of the fish body beautiful, and in the body of the fish chopped into sections, to try to keep the size of the uniform.
3, cut garlic rice, it is best to use a knife to cut, rather than messy chopping, to ensure that the garlic rice flavor is strong.
4, firing should pay attention to grasp the fire, in order to maintain the catfish shape whole not rotten.
5, burning soup is not too much to just submerge the raw material is appropriate, and it is best to once the soup mixed with enough, in the middle of the soup should not be added.
Stewed pot catfish practice
Dish base:
Garlic cloves a small hand
Carrots, onions, white potatoes or potatoes are cut into even small pieces
Catfish cut 1cm piece with wine and chili powder marinated in
Pan, preferably non-stick pan put a small amount of oil to the dish evenly spread, and then the catfish slices laid out, the head of fish fish, put in the middle of the sauce smeared with fish. center, spread the sauce on the surface of the fish and cover the pan with a lid.
Open a small fire, gradually the vegetable juice will come out, must remember not to add water, observe the soup and then increase the fire appropriately, about thirty minutes or so you can eat.
Don't like to eat sweet people, you can reduce the amount of tomato sauce, increase the amount of curry brine, the ratio of these juices is not fixed can be adjusted according to their own tastes.
After eating the fish, you can add water to shabu-shabu vegetables and tofu and so on, this is not much to say, often eat three-juice casserole TZ will be more familiar with.
Another: sweet and sour catfish
Raw materials:
Catfish a tail weighing about 500 grams, 20 quail eggs, 25 grams of asparagus, 25 grams of green peppers, 25 grams of green onions, 1,000 grams of peanut oil (consumed about 50 grams), 25 grams of sesame oil, 4 grams of refined salt, 2 grams of monosodium glutamate, 80 grams of tomato sauce, 100 grams of wet starch, 250 grams of soup, 40 grams of wine, 20 grams of ginger. grams of ginger 20 grams, a little green onion.
Method:
1, catfish with 60 degrees Celsius water scalding, scraping the black membrane peeling, catfish broken belly to viscera, head and tail. Sliced catfish meat, cut into 1.5 cm slices. Quail eggs boiled and shelled. Water hair asparagus, green pepper, green onions were cut into slices, ginger minced.
2, frying pan on high heat, into the peanut oil to five mature, then pushed into the catfish slices slightly after the explosion, the pan drained of oil. The original pot to stay in the bottom of the oil, put on the fire and heat, into the onion, green pepper, asparagus slightly stir-fried, to be through the flavor, add fresh soup, tomato sauce, cooking wine, salt, monosodium glutamate, with wet starch into a thick thick gravy, and immediately put into the ripe catfish slices, in the pot upside down a few times, dripping sesame oil, sprinkled with scallions to plate.
3, the original pot on medium heat, put fresh soup, salt, monosodium glutamate, quail eggs, burned to taste, with wet starch hook glass gravy, dripping sesame oil, into the fish around the slices that is complete.
Features: red color, fresh and salty moderate, slightly sweet and sour.