Catfish with garlic(suan xiang nian yu )

Garlic catfish method:

Raw materials for making garlic catfish:

3 catfish, 1 bowl of garlic, 2 tsp minced garlic, 1 tsp minced ginger, 1 tsp scallion, 2 tsp spicy bean paste, 2 tsp salt, 1 tsp sugar, 1 tsp monosodium glutamate, 2 tsp soy sauce, 3 tsp vinegar, 2 bowls soup, 1 tsp Taibai powder water and 6 TSP oil

Processing steps of garlic catfish:

1. Wash the catfish and cut it 4-5 times on the back;

2. Prepare the garlic, heat the oil in the pan, stir fry the garlic and minced garlic until fragrant, then add the minced ginger, spicy bean paste, salt, sugar, monosodium glutamate and soy sauce, mix well, then add catfish and soup to cook;

3. After boiling, simmer for 10-15 minutes. Turn the fish upside down and stir fry with scallion and chili oil for several times. Thicken with white flour. Add some vinegar and pour on the fish.

Catfish with garlic

Garlic catfish is a famous dish of Han nationality, belonging to Guangdong cuisine. This dish is bright red in color, full-bodied with garlic flavor, waxy skin, tender meat, salty, fresh and slightly spicy. It is warm in nature and sweet in taste, belonging to the stomach and bladder meridian. It has the functions of Tonifying Qi, nourishing Yin, promoting lactation, appetizing and urinating. Silurus asotus is a good product for promoting lactation, and has the functions of nourishing yin and blood, tonifying middle Qi, appetizing and diuresis. It is a necessary food for postpartum dietotherapy. According to traditional Chinese medicine, catfish tastes sweet and warm, and has the effects of tonifying yang, urinating and edema.

Food practice

mixed ingredients

3 catfish, 1 bowl of garlic, 2 tsp minced garlic, 1 tsp minced ginger, 1 tsp scallion, 2 tsp spicy bean paste, 2 tsp salt, 1 tsp sugar, 1 tsp monosodium glutamate, 2 tsp soy sauce, 3 tsp vinegar, 2 bowls soup, 1 tsp Taibai powder water and 6 TSP oil

Production method

1. Wash the catfish and cut it 4-5 times on the back;

2. Pat a little cornstarch and fry in oil at about 160 ℃ until well done.

3. Stir fry garlic and minced garlic until fragrant, then add minced ginger, spicy bean paste, salt, sugar, monosodium glutamate and soy sauce, and then add catfish and soup;

4. After the soup is rolled, simmer it over low heat for 3-5 minutes. Stir fry the scallion and chili oil for several times. Thicken it with white powder. Add some vinegar before boiling. Pour over the fish.

Home Cooking

Catfish is found in all rivers in Huai'an, and its nutritional value is comparable to that of shark fin wild king. Catfish is rich in nutrition. It contains 64.1 grams of water and 14.4 grams of protein per 100 grams of fish. It also contains a variety of minerals and trace elements. It has always been an important dish for dinner.

practice

Here's how to make catfish at home

Remove the stem and core of several fresh red peppers, cut into small circles, add 1 tbsp of bean paste, 1 / 3 tbsp of sweet flour paste, 2 tbsp of soy sauce, 2-3 tbsp of sugar, sesame oil, pepper, ginger juice, and mix well to make a sauce for steamed fish. Dip your fingers to taste whether it is salty enough (depending on your taste). If it is not salty enough, add a little salt;

One catfish is slaughtered, gills and viscera are removed, black membrane inside the belly of the fish is scraped off and cleaned, and then fishy mucus is removed by one of the following two methods:

Method 1: use hot water about 90C to pour on the fish, then scrape off the white mucus with a small teaspoon, and then rinse it with cold water - this method is fast, convenient and efficient, but it will slightly damage the smooth taste of the fish skin

Method 2: Sprinkle 0.5-1 tbsp of crude salt on the fish, scrub it, sprinkle proper amount of raw powder, glue and wipe off the mucus on the fish, and then rinse it with water - this method is more complex, but it can most effectively retain the taste of fish and the smoothness of fish skin

Use a sharp kitchen knife to cut the clean catfish into 1.5-2CM thick round pieces of money, and then mix the cut pieces with the steamed fish sauce. In the enlarged plate, sprinkle shredded scallion white (4-5 strips of scallion white, scallion green, shredded for use) and tangerine peel (tangerine peel should be foamed with water in advance) - catfish is river fish, with muddy smell. Use tangerine peel Scallion white is the most effective way to remove the fishy smell;

Steam the fish in water or microwave oven,

1. Steaming with water: put the water in the pot, put the steaming partition on it, put the dish with fish on the steaming partition, wait for the water to boil fully, then add the cover. In this way, the bottom of the dish will be heated more evenly, keep steaming for about 5 minutes (the time will be adjusted slightly according to the size of the fish), then turn off the fire, but don't open the cover first, use the old greedy cat's method of "virtual steaming" for more than 2 minutes, the fish will taste better

2. Steam fish plate in microwave oven. Put the fish on a white porcelain plate or special utensil in microwave oven, cover it and steam for 5 minutes (if the fish is large and thick, add 1 minute)

After steaming, take out the dish, filter out the excess juice, sprinkle the shredded green onion, pour 1 tbsp boiling oil on the green onion, and you can eat it!

Practice of garlic catfish

Ingredients: 1 catfish (about 750 grams), 2 red peppers, 1 chive, 1 ginger, 15 garlic petals, seasoning: 50 grams of edible oil, 1 / 2 tbsp of soy sauce, 10 tbsp of soup, 1 tbsp of cooking wine, 3 tbsp of Pixian Douban, 1 tbsp of vinegar, 1 tbsp of refined salt, 1 / 2 tbsp of monosodium glutamate,

Method:

1. Wash and chop the catfish after slaughter,

2. Wash pepper and cut into sections,

3. Wash the scallion and cut it into sections, wash the ginger and slice it into slices, and chop the watercress finely,

4. Heat the frying pan over high heat, add oil to heat, stir fry Pixian Douban until the oil is red and bright, add green onion, ginger and broth, then add soy sauce, salt, cooking wine, fish, garlic and pepper in turn, bring to a boil, turn to low heat and simmer for 10 minutes,

5. When the fish is ripe and tasty, scoop up the fish and put it into the plate,

6. Turn up the remaining soup in the hot pot again, add monosodium glutamate and vinegar, wait for the juice to thicken, then pour it on the fish.

Chef YiDianTong: use fire to collect juice. When the pot put vinegar, the effect is better.

nutritive value

Silurus asotus is not only rich in nutrition like other fish, but also tender, delicious, less thorn, appetizing, easy to digest, especially suitable for the elderly and children.

Silurus asotus is rich in protein, minerals and other nutrients. It is especially suitable for people who are weak, deficient and malnourished.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Suan Xiang Nian Yu