Channel catfish in white sauce(bai zhi hui yu )

Method of channel catfish in white sauce:

Raw materials for making channel catfish with white sauce:

G fish 1 1250g, sugar 5 g, bamboo shoots 100 g, MSG 2 g, Shaojiu 30 g, onion 1, salt 3 G, ginger 2 pieces, lard 150 G.

Processing steps of channel catfish in white sauce:

1. Scaling, laparotomy, evisceration and gill removal of channel catfish, washing with clean water, putting on the chopping board, cutting off the head with fins, and cutting off the tail at the anus. Cut the middle part of the coin into two pieces, each into four pieces; cut the fish head into two pieces, and then each into two pieces; cut the fish tail into four pieces vertically. Put the fish pieces into the boiling water pot and take them out. Sprinkle them with clean water and rinse them clean.

2. Shell the bamboo shoots, wash them with clean water and cut them into rhombus.

3. Put lard in a frying pan over high heat until 70% to 80% heat. Stir in scallion and ginger and remove them. Then fry the channel catfish. After cooking wine, cover and simmer to remove the fishy smell. Then put bamboo shoots, add salt, sugar and water (to submerge the fish). Cover and simmer over low heat for about 15 minutes. Then thicken the marinade with high heat, add monosodium glutamate and put it out of the pan.

Characteristics of channel catfish in white sauce:

Channel catfish in white sauce is a famous spring dish in laobanzhai restaurant. The color is milky white, the meat is tender, the sauce is thick and sticky, and the taste is delicious. Channel catfish, also known as Jiangtuan, is a kind of precious fish. It has a heavy head, a long tail, a small mouth, a large stomach, no scales, few spines and tender meat. Yang Shen, a famous litterateur in Ming Dynasty, once praised it: "puffer fish is poisonous and can cure people. Shad fish tastes delicious but has many spines. Channel catfish has the beauty of puffer fish and shad fish, but has no defects of two fish." It can be seen that before the Ming Dynasty, channel catfish was listed as the best fish.

Channel catfish in white sauce

Channel catfish in white sauce is a famous dish in Jiangsu and Shanghai. It belongs to Huaiyang cuisine, with bamboo shoots as the main ingredient. The cooking skill of channel catfish in white sauce is mainly cooking, and its taste is salty and delicious. Dish name white juice, avoid soy sauce. Cut the fish into pieces, easy to taste. First blanch water, but oil, first wine stew, then boiled. The wine is fragrant, light and refreshing.

Basic information

Recipe name: channel catfish in white sauce

Shanghai Cuisine

Special Shanghai Cuisine

Its basic characteristics are milky white color, tender meat, thick and sticky sauce, and delicious taste

Basic ingredients: 1 channel catfish (1250g), 5g sugar, 1 scallion, 3G salt, 2 ginger slices, 150g lard, 100g bamboo shoots, 2G monosodium glutamate, 30g Shaojiu

Production technology

1. Scaling, laparotomy, evisceration and gill removal of channel catfish, clean with clean water and place on the surface

On the cutting board, cut off the head of the fish with the same fin, and cut off the tail of the fish at the anus. Cut the front and middle part into two pieces, each into four pieces; cut the fish head into two pieces, and then cut them into two pieces; cut the fish tail into four pieces vertically. Put the fish pieces into the boiling water pot, take them out and rinse them with clean water.

2. Shell the bamboo shoots, wash them with clean water and cut them into rhombus.

3. Put lard in a frying pan over high heat until 70% to 80% heat. Stir in scallion and ginger and remove them. Then fry the channel catfish. After cooking wine, cover and simmer to remove the fishy smell. Then put bamboo shoots, add salt, sugar and water (to submerge the fish). Cover and simmer over low heat for about 15 minutes. Then thicken the marinade with high heat, add monosodium glutamate and put it out of the pan.

Flavor characteristics

Channel catfish, also known as baijiyu and Jiangtuan, has a wide variety, only in the lower reaches of the Yangtze River

There are 13. At the foot of Jiaoshan mountain in Zhenjiang, the white Jiyu is white and crimson with no stripes. Its dorsal fin is white with light gray. Its flesh is fat and tender with few spines. It is a rare and precious species of Ascaris lumbricoides. Su SWA of Song Dynasty once praised the beautiful white auspicious fish as "the pink stone head is still boneless, and the snow-white puffer is not medicinal.". It is said that baijisheng yellow croaker has a lot of meat and no sting, and saifugu is delicious and nontoxic. Yang Shen of Ming Dynasty said that Baiji has both the beauty of puffer fish and shad fish. It is nontoxic and spinless, and has no defects of two fish. He praised Baiji as "pink and white, beautiful and catchy, with milk of western style and ripe scapula of water sheep". It is accurate to say that baiji is a "water sheep" and to describe it as fat and beautiful. "White sauce fish" soup like milk, thick sticky lips, meat thick without thorn, fresh and not greasy, wine overflowing. The beauty of loach and porpoise is better than that of "sheep blade". It is the best aquatic food.

dietary nutrition

Channel catfish: the lower body of channel catfish is slightly pink, scaleless, thick and long, with bulging abdomen and flat tail. Channel catfish is one of the three treasures of the Yangtze River aquatic products. Its meat is delicious, with complete color, fragrance and high nutritional value. It is a good choice for serving.

Bamboo shoots: bamboo shoots contain a kind of white nitrogen-containing substance, which constitutes the unique clear color of bamboo shoots

It has the functions of appetizing, promoting digestion and enhancing appetite. It can be used to treat dyspepsia, wanpi and Nadai. Bamboo shoots are sweet, cold and beneficial. The plant fiber contained in bamboo shoots can increase the storage of intestinal water, promote gastrointestinal peristalsis, reduce intestinal pressure, reduce fecal viscosity, soften feces and facilitate excretion. It can be used to treat constipation and prevent intestinal cancer. Bamboo shoots have the characteristics of low sugar, low blood sugar, low blood sugar, high blood sugar, low blood sugar, low blood sugar, low blood sugar, low blood sugar, low blood sugar, low blood sugar It is characterized by low fat and rich in plant fiber, which can reduce excess fat in the body, eliminate phlegm and blood stasis, treat hypertension, hyperlipidemia and hyperglycemia, and has a certain preventive effect on gastrointestinal cancer and breast cancer; the content of plant protein, vitamins and trace elements in bamboo shoots is very high, which helps to enhance the body's immune function and improve the ability of disease prevention and resistance.

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Chinese PinYin : Bai Zhi Hui Yu