【Northerners】Pay attention to the sharing WeChat public account [wws808], one case dish per day, select good ingredients, let you eat healthier in the north!
【Wei Shi Said】
Cod is commonly known as big head blue, big mouth fish, big head fish, Ming Tai fish. Pure cod refers to cod fish, divided into Atlantic cod, Greenland cod and Pacific cod. There are cods under the order Cod, and the common concept of cod expands to the cod family, with more than 50 species. The cold-water fish we make today belongs to the cold-water fish common in our northeast.
Cod meat is luscious and nutritious. The protein in meat is higher than salmon, pomfret, anchovy, and striped fish, and the fat in meat is only 0.5% like sharks, which is 17 times lower than salmon and 7 times lower than that of striped fish; the liver has a high oil content, in addition to being rich in all the DHA and DPA of ordinary fish oil, it also contains vitamins A, D, E and other vitamins necessary for the human body. The proportion of these nutrients in cod liver oil is the optimal proportion of the body's daily needs. Therefore, The Nordics refer to it as the "dietitian" at the dinner table.
【Today's ingredients】
2 fresh cod (mintai fish), 10 cloves of garlic, ginger, green onion, green, red pepper, onion, coriander
【Excipients today】
Cooking wine, sugar, salt, white pepper, dry starch, oil
【Preparation】
1, the fish bought back is no head, the fish body washed, remove the scales, fins, cut into segments, cut into clean water after rinsing, by hand dry water into a small basin for later;
2、 Take the shallot pants and 2 slices of ginger, cut into small pieces and set aside;
3: Crush the garlic, chop into small bowls, add half a bowl of water, 3 tablespoons cooking wine, 1/3 tablespoon sugar, 1/3 tablespoon salt, 1/3 tablespoons white pepper, green onion and ginger and mix well;
4. After the seasoning juice is fully flavored, drain the green onion, ginger and garlic, and leave the seasoning juice for later;
5. Pour the prepared seasoning juice into the fish segment and mix well, put it in the refrigerator and marinate for 2-6 hours;
6: Wash the greens, red peppers, onions and parsley, cut into small pieces and set aside.
【Production points】
1, heat the pot on high heat, pour in the oil to adjust to medium-low heat, put the marinated fish segments on the dry starch into the pan and fry slowly;
2. Gradually fry the fish until golden brown and put it on the plate;
3、 Pour the shallots, ginger, minced garlic, green, red pepper and onion into the pot and sauté;
4: Add 1 tbsp cooking wine to the pot, stir-fry the aroma and fill it with water, put in the fried fish segments and simmer for 5 minutes on high heat;
5. After 5 minutes, the soup in the pot becomes less thick, try the soup to adjust the salty and light;
6, use a spatula to slowly invite the fish to the plate, the soup in the pot poured into the open oil and burned on the heat;
7: Drizzle the broth on the fish and sprinkle with parsley.
【Weishi Experience】
Garlic and minced garlic dishes are delicious and very famous, such as garlic hollandaise beans, garlic ribs, garlic vermicelli scallops, garlic shrimp crawlers and so on. The reason why it is called "garlic" is because it can eat the aroma of garlic, but it is not easy to see the appearance of garlic. Now the weather is gradually getting colder, people's upper respiratory tract is most prone to problems, more love colds, so the garlic we usually eat can be disinfected and sterilized to improve human immunity.
However, eating garlic is still avoided, such as psoriasis, eczema friends do not eat garlic. Here Weishi to give you a little tip: in daily life, we often encounter some dishes called "garlic paste", and some dishes are called "garlic", which is distinguished according to the cooking method and the ingredients with which they are matched, so Wei Shi recommends that the best way to do garlic dishes is steaming, with seafood or green vegetables, garlic dishes can be fried, stewed, boiled and more with fish, meat ingredients with the taste is better.
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