Steamed catfish is a popular home -cooked dish. The catfish meat is thick and delicate and white, delicious, less spines, soft bones, and the steamed catfish tastes delicious and very refreshing.The method of steaming catfish is very simple. The steaming time does not need to be long, which can ensure the beauty of the catfish to the greatest extent.The catfish is light and elegant and fragrant, but you must eat it while it is hot, otherwise the umami will run away and the fishy smell will come out.
The nutrition of catfish
River is very high in protein, and there is very little fatty content. In addition, the catfish also contains nutrients such as carbohydrates, calcium, magnesium, phosphorus, iron, etc., and its sugar content ranks first.Chinese medicine believes that catfish is sweet, flat, warm, bitter, and has the effects of strengthening the spleen and blood, nourishing the kidneys, and strengthening the muscles.It should be noted that the cholesterol content in catfish is high, so patients with hypertension and coronary heart disease should not be eaten with caution.
The practice of steamed catfish
The ingredients are prepared 1 tail (about 400 grams), 5 grams of ginger, 1/2 onion, and 1/2 red pepper.
A: 2 tablespoons of rice wine, 1 spoon of firewood powder, a little salt, a little white pepper powder.
B: 3 spoons of sesame oil.
Method steps 1. Drive knife on the back of the catfish; shred the green onion and red pepper;
2. Take an ellipse disk, put the catfish with a method 1, and lay ginger slices.Remove all seasonings A in order and cover the plastic wrap.
3. Put it in the pot and steam for 7 minutes.Take it out and put on the green onion and red pepper.
4. Take a flat pan and pour the sesame oil to heat over medium heat to about 120 ° C in about 120 ° C, and directly pour the green onion and chili shreds on the fish body.
The practice of steaming catfish often
The ingredients are prepared 500 grams of catfish and 50 grams of black fungus.Cooking wine, salt, ginger slices, garlic slices, sesame oil, shallots, pepper, and pepper.
Method Step 1. Remove the gills, scales, internal organs, wash, simmer the water, remove it; wash the black fungus in the water, tear the small slices, and set aside.
2. Put the steamer on the fire.Put the catfish, ginger slices, garlic slices, cooking wine, pepper, salt, and black fungus slices in a bowl, steam the cage for 20 minutes, drizzle sesame oil, and sprinkle with the shallots.
Authentic steamed catfish practice
The ingredients are prepared for a net catfish, with the appropriate amount of winter bamboo shoots, shiitake mushrooms, green onions, and ginger slices.Starch, cooking wine, salt a little each.
Method Step 1. Put the sturgeon with salt and cut it with a knife, add cooking wine, green onion section, ginger slices; peeled and shredded in winter bamboo shoots;
2. Put the fish on the dish, and then put it in the steamer for about 7 minutes and take it out.
3. Heat the oil pan, stir -fry the winter bamboo shoots and shiitake mushrooms, pour in an appropriate amount of water and boil, add salt to season, stir -up with starch, and pour it on the fish.

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