Hunan cuisine - Cuizhu powder steamed catfish dishes flow from source
When Su Shi of the Northern Song Dynasty returned home to the province and passed through the stone head, "the play is a must for the fish": "The pink stone head is still boneless. Stone Head Folk Song: "The copper fish stone head has, the name is shi shou, the day stone cave, the head of the stone head." Crucian carp stone head has, the name is shishou, the taste is more beautiful than the puffer fish, and the bone is no puffer fish. Since then, restaurants around Yueyang have often used bamboo steamed catfish to entertain guests, cut fresh bamboo, sawn into a tube, and put the processed crucian carp on it and steamed it, there is the fragrance of fresh bamboo. The steamed fine fish tastes special.
Hunan cuisine - the nutritional value of cuizhu powder steamed catfish
Rich in protein, a small amount of unsaturated fatty acids, as well as vitamin A, vitamin E, thioflavin, niacin and other trace elements, as well as calcium, phosphorus, selenium, magnesium, potassium, sodium and so on.
Hunan cuisine - Cuizhu powder steamed catfish food specialties
The green bamboo is fragrant, the fish is tender, tender and refreshing, delicious and fragrant.
Hunan cuisine - cuizhu powder steamed catfish ingredients
1) Main material: catfish, it is advisable to choose fresh catfish
2) Auxiliary materials: cooked rice noodles, lard, paprika, sesame oil, bean paste, soy sauce, sweet noodle sauce, five-spice powder, ginger, green onion, cooking wine, sugar, edible salt, pepper, pepper, bamboo tube.
The specific preparation method of Hunan cuisine - Cuizhu powder steamed catfish is as follows:
1) Take a bamboo tube with a diameter of 10 cm and a length of 25 cm, and have a bamboo knot at both ends, saw about 4 cm from the end of the bamboo tube and cut out a 10 cm wide mouth, and use the bamboo piece under the saw as a simple cover.
2) Cut the catfish into eerviscerated, wash and drain, cut into long cubes that are 5 cm long, 2.6 cm wide and 2 cm thick, wash and drain and put in a large bowl and set aside.
3) Mix the chopped fish cubes with soy sauce, watercress, sweet noodle sauce, allspice, pepper, peppercorns, sugar, cooking wine, salt, chili oil, chopped green onion and ginger, add cooked rice noodles, cooked lard and mix well for 5 minutes.
4) Put the marinated crucian carp into the bamboo, cover the bucket lid, put on the steamer basket for 20-30 minutes, take out the bamboo and serve.