Fried codfish: Chinese style of mixed codfish(xiang jian xue yu zhong guo shi de za xiang xue yu zuo fa )

Fried codfish: Chinese style of mixed codfish

Introduction:

"I used to cook fried cod, but then I suddenly turned it into Douchi cod with a little Chinese prickly ash. Anyway, I can't think of a name for a dish. It can be called fried cod, Douchi cod or Chinese prickly ash cod. Tut, tut, tut, tut, tut, tut, tut, tut, tut, tut, tut, tut, tut, tut, tut, tut. The nutritional value of cod: cod meat is sweet and nutritious. The protein content of meat is higher than that of salmon, pomfret, shad and hairtail, while the fat content of meat is only 0.5% like that of shark, which is 17 times lower than that of salmon and 7 times lower than hairtail; the oil content of liver is high, which is rich in DHA and DPA of common fish oil, as well as vitamin A, D, e and other vitamins necessary for human body. The proportion of these nutrients in cod liver oil is the best proportion of the daily requirement of the human body. Therefore, Nordic people call it the "nutritionist" on the table. "

Production steps:

Step 1: thaw the COD and drain the water as much as possible. The drier the fish is, the harder it is to scatter. One egg

Step 2: spread the eggs over the cod.

Step 3: pour in 6 teaspoons of yishutang sesame oil

Step 4: fry the cod with eggs. Fry the COD over low heat until it's lumpy. Fish out with a little golden color

Step 5: cook over high heat, pour in four spoonfuls of sesame oil, saute ginger slices, garlic rice and Douchi

Step 6: prepare medium heat, pour in half a bowl of water, add 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp sugar, cover pepper and simmer for 10-12 minutes until the juice is finished.

Step 7: complete out of the pot

Materials required:

Cod: 3 yuan

Egg: 1

Jiang: one piece

Garlic rice: half

Douchi: 3 teaspoons

Zanthoxylum bungeanum

Soy sauce: 2 teaspoons

Oyster sauce: 3 teaspoons

Sugar: 1 teaspoon

Water: half a bowl

Sesame oil: 10 teaspoons

Note: 1. This dish need not put salt, because Douchi is salty enough. 2. I hope black Douchi can be used for those with heavy flavor, and yellow Douchi can be used for those with heavy flavor. 3. In order not to heat up, you can use hemp oil to fry, the nutritional value will be higher, and not to heat up.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: spiced

Chinese PinYin : Xiang Jian Xue Yu Zhong Guo Shi De Za Xiang Xue Yu Zuo Fa