Materials: Catfish
Side dishes: cucumber, rice noodles
Seasonings: eggs, dry starch, cooking oil, butter, green onions, garlic, spicy fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dried chili peppers, dried chili pepper, coriander.
Practice: 1, the catfish cut into pieces, sticky well beaten egg sauce coated with dry starch, in 60 degrees oil temperature in cooking oil, until the catfish pieces of the surface of the light yellow after fishing.
2, with the remaining oil in the pan fried spicy fish seasoning, the oil temperature should not be too high, keep stirring, add garlic cloves, peppercorns, dried chili peppers (cut into 2 petals), and then poured into the fried catfish pieces and stir-fried evenly, add the end of the water over the fish, add salt, chicken essence, pepper, chili, 2 spoons of brown sugar, butter and chopped scallions, and then cut into strips of cucumber, and cut into chunks of the rice noodles poured into the pot, and wait for the vegetables to be ready to cook! Serve on a plate with chopped green onion and cilantro.
Flavor characteristics: spicy and fresh, tender fish, strong flavor of vegetables.
Inside a lot of the ingredients are not easy to buy can be discretionary minus, huh. In fact, there are many types of spicy catfish, the choice of materials and production methods are also numerous
Spicy catfish two:
Raw materials to prepare: catfish, pepper, pepper, chili pepper, chili peppers (cut into small segments of about 2 centimeters), sugar, salt, monosodium glutamate (MSG), bean sprouts, salad oil (best not to use peanut oil), cooking wine
Practice: 1, the catfish washed, and then sliced from the tail, the fish is divided into two, the fish is divided into two, the fish is divided into two, the fish is divided into two, the fish is divided into two, the fish is divided into two, the fish is divided into two. Cut the fish into two, take out the fish bones, and start slicing from the tail, and the fish slices are best when they are large and thin.
2. Add salt, pepper and chili pepper to the sliced catfish and mix well. Add a little sugar and savory essence, a little wine (preferably yellow wine), and marinate for 20 to 30 minutes.
3. Wash the bean sprouts, put them in boiling water, and fish them out
4. Put a lot of oil in the pot, and when the oil is 90% hot, put in the marinated catfish head, fry it, and then put it into the pot with bean sprouts, and then put in a proper amount of catfish meat, and then fish it into the pot with bean sprouts, and then put it into the pot with bean sprouts, and then fish it into the pot with bean sprouts, and then put it into the pot with bean sprouts, and then put it into the pot with bean sprouts, and then put it into the pot with bean sprouts, and then put it into the pot with bean sprouts, and then put it into the pot with bean sprouts.
5, the peppercorns into the pot fried to 8 mature, put the chili pepper segment, until the chili pepper fried to deep red, the whole pot of oil poured into the pot containing bean sprouts and fish meat, the moment the kitchen is filled with the aroma of fish, finished.
Spicy catfish three:
Main ingredients: catfish, tofu, potatoes, eat spicy noodles with the kind of vermicelli, generally eat hot pot with the dish can be added.
The fish cleaned and cut into pieces sprinkled with a little pepper, pepper and salt, and then put a little white wine marinade in the basin standby, the vermicelli should be soaked in warm water in advance! Tofu and potato slices spare.
Accessories: salt, chicken essence, pepper, pepper, chili, pepper, Bei County bean curd, large incense, grass nuts, anise, cinnamon, ginger, garlic, scallions, etc.
A, seat pot of oil (generally 2 pounds of fish to use half a pound of oil), under the bean paste fried, this time the fire should be small, slowly fried, has been fried to the sauce with a bit of yellow until the sauce, probably about 12 minutes or so, under the chili pepper, pepper, garlic, ginger, and other seasonings stir-fried for 5 minutes or so, under the chili pepper, garlic, ginger and other seasonings. and other seasonings stir-fry for about 5 minutes, plus boiling water, add salt, chicken essence, pepper and pepper (taste according to their own needs to put), after the water boiled put on the tofu, in turn is the taro, after boiling again put catfish! ~Fish can not be put too early! Otherwise, when the other dishes are cooked, there will be fish bones left in the pot! Finally, the vermicelli! You can't put the vermicelli in too early! If you put it in too early, it'll get mushy. It's the same with hot pot. To be out of the pot with onion knots.
Two, the catfish in the pot, you can put a little cilantro on the top! More beautiful! Then wash the pot and put a little oil to heat.
Catfish stewed eggplant
Main ingredients: catfish 400 grams, 400 grams of tender eggplant.
The ingredients: 50 grams of pork, 10 grams of parsley.
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, 5 grams of sesame oil, 500 grams of soup.
Production:
(1) eggplant de-tipped washed and peeled, spread into strips by hand, 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 catfish can be changed into 6-7 cm sections for larger ones, and whole ones for smaller ones.
(3) Heat a little oil in a spoon and stir-fry the eggplant strips, then transfer to 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.
Key: catfish blanch scraping surface mucus, can reduce the fishy flavor. Eggplant stir-fried taste better.
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In fact, catfish is catfish!
It is made as follows:
1. Catfish is the main ingredient, salad oil, green onion, ginger, peppercorns, refined salt, soy sauce, vinegar, sesame oil and other seasonings.
2, about 500 grams of live catfish cut belly, remove impurities, wash.
3, the pot on the fire, pour peanut oil hot, sautéed onion, ginger, refined salt, and then add 2000 grams of water, pepper, catfish into the pot of slow simmering, so that the nutrients in the body of the fish fully dissolved into the water.
3, when the water boils, put soy sauce, spinach leaves, monosodium glutamate, sesame oil and other seasonings, served in a bowl that is.
Features: flavorful, nutritious.
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Braised catfish
Materials:
Two catfish about 500-600 grams
Small fresh red chili 4 -5
Scallion 10 grams
500 grams of vegetable oil
15 grams of cooking wine
15 grams of soy sauce
4 peppercorns
1 star anise
Monosodium glutamate, pepper, a little bit of each
Thorny rice flour 10 grams
200 grams of broth
Spiced oil 10 grams
Method:
First, remove the internal organs of the live catfish bought in the market, chop off and discard the front part of the head, and then cut the fish body into small segments of about 6 to 7 centimeters. 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 into small pieces. Start a wok, put the oil to seventy percent of the 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 the wok to leave a little oil, and then put into the peppercorns, star anise, scallions, chili pepper, sautéed flavor, and then the catfish section poured into the. Then add cooking wine, broth, soy sauce, salt, monosodium glutamate, pepper, simmer for about 20 minutes, see the broth is not much, thickening powder, pour sesame oil, can be out of the wok.
Chef's words
Thailanders are addicted to eating this fish, children often caught in the paddy fields, skewered on a branch barbecue to eat, the fish is strong, but also suitable for nourishing the body.
The standard for this dish is: slightly red in color, smooth outside and tender inside. May wish to practice cooking.