Catfish taste fishy, must go through the cleaning - demucus - bleaching water - salting - blanching process, so that the process of good catfish pieces, tender and fishy, better taste. Peppercorns and pepper powders used in the pickling process are also essential.
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Ingredients:
1 catfish (approx. 1250 g)
Accessories:
Garlic 60 g Red pickled pepper 30 g
Cleaning ingredients: 5 g of table salt
Marinated fish ingredients: 3 grams of salt 2 grams of pepper powder 2 grams of pepper powder 10 grams of cooking wine 5 grams of minced ginger 5 grams of minced green onion
Stir-frying ingredients: 1 green onion 1 small piece of ginger 2 thorns appropriate amount of celery 60 grams of rapeseed oil 60 grams of water starch 10 grams of red oil bean paste 30 grams of rice wine 2 grams of soy sauce About 4 grams of salt 2 grams of pepper 2 grams of balsamic vinegar 15 pieces of green peppercorns 2 grams of sugar 2 grams of monosodium glutamate
<h3 class="pgc-h-arrow-right" > production method:</h3>
1, catfish slaughtered clean clean washed away the blood water, washed with salt for 1 minute to remove the mucus on the surface, chopped pieces rinsed with water for 10 minutes to remove the blood in the flesh to fish out the water control.
2: Marinate the dried fish pieces with marinated fish for 10 minutes and then blanch them for later.
3. Prepare accessories during the period: 60 grams of garlic, 30 grams of red pickled pepper, chop and set aside, cut the green onion and ginger into 1 small piece, cut the two thorns and celery into small pieces and set aside.
4, from the pot to burn oil, the oil temperature of 70% hot into a few green peppercorns to fry the oil for later, another oil pot will be cut garlic under the pot frying until slightly yellow, when the green onion, red pepper stir-fry after the red oil 10 grams, watercress sauce stir-fried out of the red oil, add the appropriate amount of water, dark soy sauce 2 grams of color, add 1.5 grams of salt, a little sugar, pepper, balsamic vinegar 2 grams.
5: After boiling, blanch the catfish pieces, 30 grams of cooking wine, bring to a boil and reduce the heat to simmer for 10 minutes.
6: Put the cut two wattles and celery into the pot, add MSG, stir-fry slightly, add the appropriate amount of green pepper oil and mix well after the vegetables are cut off
In the spring, more peppercorns are put in the dishes, and in the spring, peppercorns can be eaten, which helps the growth of yang qi in the human body. In addition, in the south, there is more spring rain, and people with weak spleen and stomach are very susceptible to the problem of wet evil, resulting in indigestion, and peppercorns have the effect of dehumidifying in temperature.
When stir-frying, put a few peppercorns in a pot, you can also use pepper noodles to replace, with a variety of meat, fish soup, adding more than a dozen peppercorns is a good choice, because peppercorns can also effectively remove the odor of meat, such as the smell of lamb, fishy taste.
Peppercorns can dehumidify and relieve pain
According to Li Shizhen's "Compendium of Materia Medica", "Peppercorns have firm teeth, black hair, bright eyes, long service, good color, resistance to aging, increasing age, and health." Chinese medicine says that peppercorns taste spicy and hot, into the spleen, stomach, kidney meridians, there is an aromatic stomach, warm in the cold, dehumidification and pain relief, insecticidal detoxification, antipruritic and fishy and other effects, mainly for the treatment of vomiting, cold and wet paralysis, toothache and other symptoms.
Nutritionists have shown that peppercorns contain volatile oils, mainly of which are calvesol, limonene, phosphorus, iron and so on. Green pepper seeds contain volatile oils, mainly isointhenia, bergamotone, and benzoic acid.
Making meat and vegetables and putting some peppercorns can remove fishy antiseptics
As we all know, making meat dishes and putting some peppercorns can remove the fishy taste, but many people do not know that peppercorns can not only eliminate the fishy taste of meat, but also have antiseptic effects. Therefore, when stewing meat or fish, 5-10 peppercorns can be added, which not only removes the fishy smell, but also facilitates preservation. If there are no peppercorns when stewing fish, you can replace them with peppercorn leaves, but the peppercorn leaves should be put when they are about to come out of the pot.
Peppercorns can be used to treat dysmenorrhea
In addition to being used as a seasoning, peppercorns can also be used in medicine. Because of the temperature of peppercorns, it can also treat dysmenorrhea, the method is: 10 grams of peppercorns, 3 grams of pepper, two flavors of fine powder, with white wine into a paste, applied to the umbilicus, external wound wet pain relief ointment closed, once a day, this method is most suitable for cold condensation stagnation of dysmenorrhea.
Generally, peppercorns are used in medicine, in fact, other parts of the peppercorn tree have uses, such as leaves can be proud of vegetables, trunks can be used as cooking tools, etc. Peppercorns have a variety of medicinal effects, can warm the stomach, enhance appetite, have antiseptic, anti-inflammatory, diuretic, analgesic, insect repellent and other effects, but also relieve colds, treatment of lacquer poisoning.