Stewed eggplant with catfish, a famous dish in northeast stew, is a local cuisine created according to the national characteristics, regional characteristics, eating habits and cooking techniques in Liaoning. Fresh catfish and eggplant are stewed together, and fish and eggplant are mixed together to make catfish fat but not greasy. Eggplant is fresh and fragrant, and meat and vegetables complement each other. Eggplant sticks to the fragrance of catfish, and catfish has the flavor of eggplant. Catfish is warm and sweet, and regular eating has the effects of invigorating qi, nourishing yin, promoting lactation, appetizing and facilitating urination.
Main ingredients
Catfish, eggplant
one's taste
fresh and delicious
Chinese name
Braised eggplant with catfish
characteristic
Taste mellow
classify
Liaocai, northern cuisine
1. Catfish viscera and gills are removed, cleaned up and cut into 5cm-wide segments;
2. Blanch in boiling water for a while to remove the fishy smell.
3. Wash the dried mushrooms after soaking, and drain the water for later use.
4. Cut the onion into sections, wash the long eggplant and remove the pedicle, and cut it into hob blocks of moderate size.
5. Put it into a plate suitable for microwave oven, move it into microwave oven, and heat it on high fire for 2 minutes until the eggplant pieces are soft and taken out.
6. Stir-fry the oil in the pan on high fire, add garlic cloves, stir-fry the ginger slices for fragrance.
7. Add the cut catfish segments and stir-fry until the fish pieces turn golden yellow.
8. Add the eggplant pieces, add hot water (the amount of water should not exceed the fish pieces and eggplant pieces), skim off the floating foam after the fire is boiled, add the onion pieces, and turn to low heat to continue stewing 15 minutes.
9. Add the processed mushrooms and medlar, add salt, and continue to stew for 10 minute.
Steamed catfish in soy sauce
Making time: 20 minutes making simplicity: ★ Taste: salty and slightly sweet.
Ingredients: catfish 1 strip (400g), lobster sauce 1 0g (about 20 pieces), 2 slices of ginger (10g), 3 cloves of garlic (10g), 2 shallots, and fresh red pepper1root.
Seasoning: light soy sauce 1 tbsp, clear water 1 tbsp, sugar 1 tbsp, chicken essence 1/4 tbsp, white pepper116 tbsp, sesame oil/kloc-0.
method of work
1 Chop ginger, garlic and red pepper, chop shallots separately, and chop fermented beans.
2. Use kopis to cut off the spikes on the head side of catfish, which can easily hurt hands.
3. Cut the catfish into blocks with a thickness of 1.5CM.
4. Heat the wok, add oil and cold oil, add ginger, garlic, scallion and red pepper and stir-fry until fragrant.
5. Add lobster sauce and stir-fry with low fire.
6, add soy sauce, water, sugar, chicken essence, pepper and cook with low heat until the sugar dissolves, which is the soy sauce.
7. Pour the cooked soy sauce into a bowl, add the catfish pieces, mix well and marinate for 15 minutes.
8. The pickled catfish is placed in a flat plate, together with the pickled soy sauce, and then topped with sesame oil.
9. Boil water in the steamer, put a fish dish on it, and cover it with high fire for 12 minutes.
10, steamed fish, sprinkle chopped green onion on the surface.
Food tips
1, lobster sauce and soy sauce are salty, so there is no need to add salt. Adding some sugar can make the dishes less salty.
2, steamed fish pieces should be mixed well, so that the soup at the bottom of the plate will be better.
Steamed catfish with chopped pepper powder
Ingredients: 1 catfish weighing about 2 kg, steamed vegetable powder100g, 2 tablespoons of salt, vinegar15g, cooking wine15g, Jiang Mo10g, chicken essence and pepper.
Chopped pepper juice: 25g of chopped pepper sauce, 0/5g of vinegar/kloc, 0/00g of clear water/kloc, 30g of oil, 0/5g of water starch/kloc, and 0/0g of chopped green onion/kloc.
Steamed catfish with chopped pepper powder
1. Kill catfish alive, remove intestines and gills, divide them into four sections, put a flower knife on them, wash them and drain them;
2. Put the processed catfish in a large pot, add salt, cooking wine, Jiang Mo, vinegar, chicken essence and pepper, mix well, marinate 15-20 minutes (I forgot to shoot it in this process), spread the steamed vegetable powder on the plate, and pat the steamed vegetable powder on both sides of the marinated fish (please refer to here for the production method of steamed vegetable powder);
3. Pack the fish pieces wrapped in powder in a steamer covered with tin foil and put them in a steamer that has been burned with water;
4. Cover the lid and steam for 20 minutes.
5. Mix 25g of chopped pepper sauce, 0/5g of vinegar100g of clean water100g and 30g of oil, boil in a pot, thicken with water starch, and turn off the heat when the soup is thick;
6. Add a tray under the steamer, pour the chopped pepper juice on the steamed fish, and finally sprinkle with chopped green onion.
Tips
Jujube and catfish can't be eaten together: Catfish and jujube eat together, which will lead to hair loss and can be detoxified with crabs.
Schizonepeta tenuifolia and catfish can't be eaten together: Schizonepeta tenuifolia contains volatile oil, which is pungent and fragrant, and the fish smells fishy. Cooking with salty and cold seasonings in soy sauce will inevitably weaken its medicinal properties.
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