Can you eat grilled catfish medium rare, how many minutes does it take to cook catfish before it is

Catfish are said to eat plankton in the water, and the rotting corpses are raised, a bit like crayfish!

Catfish, scientific name catfish, is also known as bearded silver carp, sticky fish, pond lice fish, and raw larvae. The distinctive features of this fish are the scaleless body, the mucus surface of the body, the flat head and broad mouth, and the upper and lower jaws have four whiskers. The best season to eat pangasius is between mid-spring and mid-summer.

Catfish is not only rich in nutrients like other fish, but also has tender, delicious and rich meat, few spines, appetizing, and easy to digest, especially suitable for the elderly and children.

Efficacy: Catfish contains more protein and fat, which has a good therapeutic effect on people who are weak and malnourished.

Catfish is a good product for lactation, and has the effect of nourishing yin and nourishing blood, replenishing qi, appetizing and diuretic, and is a necessary food for women's postpartum diet therapy and nourishment.

Suitable for people: suitable for the general public.

It is especially suitable for the elderly, young and young, women after childbirth and people with poor digestive function.

Applicable amount: 150 200 grams each time.

The body surface of the catfish is rich in mucus, and after slaughtering the nails, put it in boiling water and blanch it, and then wash it with water to remove the mucus.

Health Traffic Light:

Catfish eaten with beef and sheep fat, beef liver, venison, or with traditional Chinese medicine nepeta, may be detrimental to health.

Catfish is also a waste, and those with tumors and sores should be cautious and it is best not to eat it.

Any food is recommended that you should be cooked thoroughly before eating, for the sake of your body.

4-5 minutes. Balance.

Eggplant stew with catfish.

Ingredients: 400 grams of catfish, 400 grams of tender eggplant.

Ingredients: 50 grams of pork belly, 10 grams of coriander.

Seasoning: 10 grams of iodized salt, 5 grams of monosodium glutamate, 5 grams of vinegar, 3 grams of cooking wine, 5 grams of pepper, 3 grams of shredded green onion and ginger, 5 grams of sesame oil, 500 grams of soup.

How to make:1Remove the stems of the eggplant, wash and peel, sprinkle into strips by hand, cut the coriander into sections, and slice the pork belly.

2.After cleaning up the catfish, put it in boiling water and blanch it slightly, take it out and soak it in cold water, take it out and scrape off the surface mucus with chopsticks. Large catfish can be changed to 6-7 cm segments, and small catfish can be changed whole.

3.Put a little oil in the spoon, add the eggplant strips and stir-fry, until soft, pour into a bowl for later use.

4.Put soup, catfish, meat slices, eggplant strips, shredded green onions, shredded ginger in the spoon, boil the skimming foam, add salt to tease the old, cook wine and simmer over low heat for about 20 minutes, pick out the pork belly, and pour it into the bowl.

5.Add vinegar, monosodium glutamate, pepper to the bowl, and sprinkle with coriander with sesame oil.

When boiling catfish, boil for another 5 to 8 minutes. Let's take a look at how to cook catfish.

Ingredients: 1 catfish, 3 garlic, appropriate amount of ginger slices, 3 chives, 5 spicy millet, 1 2 radish.

Excipients: vegetable oil, salt, 1 sachet of tomato sour soup, bean paste.

1 tablespoon, salt, light soy sauce, lemon juice.

To taste, wood ginger oil.

1 scoop, 2 grams of chicken broth mix.

Production process: 1. 1 catfish, let the vendor help you deal with it when you buy it, chop it into small pieces, so that you can clean it directly when you go home, wash and drain the wild dry water, and put some lemon juice to marinate it.

2. Take out the casserole at home, put in vegetable oil, after heating, add garlic cloves and chives, then add ginger slices to stir-fry it until fragrant, and then put 1 spoon of bean paste to fry the red oil.

3. After stir-frying, add an appropriate amount of boiling water, cover with a lid, wait until the water boils, put in 1 packet of tomato sour soup, add a little salt and light soy sauce to taste.

4. Put the catfish we marinated in advance into the casserole, pay attention to the water at the bottom and do not pour it in, and then continue to stew with the lid on. Prepare the radishes, peel and cut into slices.

5. Put the radish into the casserole, stew it together, after it is soft and rotten, put in 1 spoon of wood ginger oil and 2 grams of chicken powder.

6. Sprinkle with our chopped green onions, mix it well, and a sour soup of white radish catfish is ready, the taste is mainly sour and spicy, and it is very appetizing to eat.

2. When making catfish, although you don't need to fry it, you should also pay attention to it, remove the fishy in advance, that is, marinate it in advance, and you can put lemon or other spices.

Summary. Hello, catfish generally has to be boiled for 15 minutes before cooking, and it can be steamed for 15 minutes on high heat. Catfish, catfish, catfish.

The catfish has no scales all around, mucus on the surface of the body, a flat head and a wide mouth, four whiskers in the upper and lower jaws, a black upper back, a white ventral surface, a round and short tail, not bifurcated, a small dorsal fin, and an anal fin connected with the caudal fin. They live in rivers, lakes, ponds, and marshes, lurking in the mud during the day, and come out at night to eat small fish, shellfish, frogs, etc. It is found all over the world.

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Hello, catfish generally has to be boiled for 15 minutes before cooking, and it can be steamed for 15 minutes on high heat. Catfish, catfish, catfish. The catfish has no scales all around, mucus on the surface of the body, a flat head and a wide mouth, four whiskers in the upper and lower jaws, a darker upper back, a high ventral surface, a white tail round and a clear ruler short, not forked, a small dorsal fin, and an anal fin connected with the caudal fin.

It lives in rivers, lakes, ponds and marshes, lurks in the mud during the day, and comes out at night to change its activities and eat small fish, shellfish, frogs, etc. It is found all over the world.

The method of steaming catfish is as follows: wash the catfish, make a few cuts on the back of the fish, and evenly spread the salt on the fish body to marinate for 10 minutes; Slice garlic and ginger, shred green onions and set aside; Put a few slices of garlic and ginger at the bottom of the plate, and place the garlic and ginger slices and green onions evenly on top; Take a small bowl, pour in oil, soy sauce, etc., stir well, pour it on and steam it in a pot.

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5 minutes is fine. For example:

Garlic roasted catfish.

Ingredients: Catfish.

Excipients: green and red peppers.

Seasoning: garlic cloves, dried red pepper, Sichuan pepper, ginger, green onion, sugar, soy sauce, vinegar, cooking wine, salt, chicken essence, cooking oil, water.

Method: 1. Slaughter, wash and cut the catfish into sections, marinate with a little salt for 5 minutes, and cut the green and red peppers into cubes;

2. Sit in the pot and put the oil on the fire, pour the garlic cloves and dried red peppers into the pot after the oil is hot, fry the garlic cloves until golden brown and stir-fry the catfish, add cooking wine, soy sauce, sugar, minced ginger, peppercorns, green onions, vinegar and a little water and simmer for 5 minutes, then add diced red pepper and chicken essence.

If it is relatively thin, about five minutes is fine, you can turn off the heat, because there is hot soup in the pot, and the soup will be just right for a while, if it is cooked for too long, the meat will become hard and the taste will not be so good.

The first thing to see is how thick the slices you cut in!!

Whether the soup has been flooded with fish, that is, the amount of soup.

The most intuitive way to identify is to see if it is discolored; whether it is curled up;

In general, the high heat Plenty of soup that the fish fillet can tumble with the soup! 2 minutes after boiling!! The soup is sufficient, and there is residual warmth, and even if it is not fully cooked, the residual temperature of the soup can be used to cook the fish.

The thickness of the fillet and the amount of soup are the main factors that determine how long it will be cooked!

Cut the fresh fish into slices and boil them in a hot water pot for a matter of minutes.

Grilled catfish main ingredients: 750 grams of pangasius.

Seasoning: 15 grams of green onion, 15 grams of ginger, 30 grams of garlic, 15 ml of cooking wine, 40 ml of light soy sauce, 40 ml of dark soy sauce, 15 grams of sugar, 30 grams of spicy sauce (minced garlic).

Steps:1After the fish is cleaned, cut a few more knives to make it easier to absorb the flavor, and put it in a baking dish.

2.Pour the chopped green onion, ginger, garlic, and other seasonings into the fish.

3.After spreading, preheat the middle layer in the oven at 180 degrees for 30 minutes, take it out halfway and spread the juice evenly on the fish twice.

Grilled catfish I only need "one skewer" to be full,

Spicy grilled catfish: Ingredients: catfish, chili noodles, salt, cumin powder, black pepper, sugar.

Method: 1. Wash the catfish, wipe it clean with kitchen paper, split it obliquely from the head of the fish, and stick the fish bones to the meat slices. The first time I slice a fish fillet, it was super successful; 2. Place the fish fillets on a baking sheet lined with tin foil, and put the fish bones into sections.

3. Mix the chili flour, salt, cumin powder, black pepper and powdered sugar, smear it on the fish meat and bones, wipe on both sides, and marinate for 1 hour; 4. Preheat the oven at 250 degrees, put the fish side up, and bake on the top layer for 7 minutes. I put the fish in the oven and used kitchen paper to blot the marinated water; 5. Flip the fish and sprinkle with some mixed seasoning powder. Continue to bake for 7 minutes.

Remember to blot the water with paper after turning it over. The fish grilled in this way is dry and does not have a slimy feeling.

Wash the fish, cut a few knives on it, sprinkle salt and cooking wine to marinate, about half an hour or so, you can chop the ginger and garlic into minced pieces, stuff them into the belly of the fish, brush the skin of the fish with a layer of oil, and then add some spicy bean drums, cover the bottom of the plate with tin foil, so that the inside is cooked first, and then put it in the microwave oven and heat for 20 minutes.

After it is thoroughly baked, sprinkle some chopped green onions on top, then put it in the microwave for five minutes, and it's OK.

ps: The less oil, the crispier, the more soft, depending on your taste If the fish is small, the time is shorter, you must pay more attention, don't bake it.

1. The main thing is to look, smell and do something. Method Steps: Look:

Including looking at fish eyes, fish maw, and fish scales. The pearls are bright and slightly raised, indicating that the fish is fresh; The eyes are dull and sunken downward, indicating that the fish is not fresh; The fish belly is intact, indicating that the fish is fresh; The fish belly is broken, indicating that the fish is not fresh; There are more fish scales, and the scales are shiny, indicating that the fish is fresh; The scales fall off and the surface is dull, indicating that the fish is not fresh. Smell:

Smell of fish, fishy laughter, and foul fishy odors are usually easy to identify. Hands-on: including touching the body of the fish, breaking the gills of fresh fish, the surface mucus is even, and the touch is slippery; Stale fish with a lack of mucus on the surface and astringency to the touch; Fresh fish with bright red gills; Stale fish with dark red gills.

2. Precautions: Regarding the fish maw, for the deep-sea fish feast and the wheel, due to the air pressure when caught, the fish maw is slightly damaged, so it is only for reference for deep-sea fish. For example, yellow croaker, hairtail, mackerel, partial mouth fish, etc.

How do you tell if grilled catfish is leftover? A: As you can see from the color, the rest is not fresh.

Steps to prepare grilled catfish.

1.Wash the catfish.

2.Sliced bone catfish meat, marinated with rice wine, light soy sauce, pepper salt, sugar, black pepper for more than 2 hours, I marinated this overnight taste is also very good, 3The fish is spread upwards, and you can see that the catfish meat is rich in fat, which is the main reason why the catfish meat is tender and tender.

4.Bake in the oven at 220 degrees for 20 minutes, turn over and sprinkle with pepper, salt, paprika, cumin powder and continue to bake for 10 minutes.

5.Cut into sections from the oven and serve immediately.

Grilled catfish I only need "one skewer" to be full,