CATDOLL : CATDOLL: Make 10 seasonal dishes to attract customers this spring!

Make these 10 seasonal dishes and you’ll have no worries about having no customers this spring!

Produced by: Mu Yong

Produced by: Chen Baoquan

Produced by: Yang Weizhong

1. Cover the silver cod with a few slices of lemon and marinate it before steaming it together. This can remove the fishy smell, enhance the flavor and improve the taste.

2. Be sure to put the cod in after the steamer starts to boil, and keep the steaming time at 3 minutes. If you steam it too long, the cod will lose its freshness.

Produced by: Shi Yatao

Add 300 grams of tomato sauce and 120 grams of barbecue sauce to the pot and stir-fry on low heat until fragrant. Add 300 grams of white sugar, 30 grams of salt, 150 grams of brown sugar water (brown sugar and hot water are mixed in a ratio of 1:5) and 450 grams of bright red Zhejiang vinegar, and simmer on low heat until the soup is as thick as honey.

1. After frying the shredded melon, the excess water should be squeezed out so that it will be crispier after frying.

2. When frying bean curd rolls, take them out immediately after the surface is colored to prevent the bean curd from absorbing too much oil and making it greasy.

3. Two magic weapons are added when making the sweet and sour sauce: brown sugar water can both enhance the flavor and color it, and the barbecued pork sauce adds a complex aroma to the dish, creating a rich aftertaste.

Produced by: Meng Fanzi

Produced by: Li Zhigang

1. Put an appropriate amount of mustard powder in a bowl, add boiling water and stir into a paste, cover with a lid and simmer for five minutes, then steam in a steamer for one minute, turn off the heat and simmer for another ten minutes. At this point, the mustard flavor is fully stimulated, with a strong pungent aroma. It is best to choose mustard powder for this dish, which is spicy and fragrant, while the finished product green wasabi is spicy and has a light aroma.

2. Most chefs blanch asparagus and put it directly at the bottom of the dish, but Master Li said: "Blanched asparagus tastes tasteless and becomes just a decoration. My method is to stir-fry the blanched asparagus with ginger, chili, salt and black pepper until cooked. This not only serves as a garnish, but also has a delicious taste."

Produced by: Li Zhigang

Produced by: Miao Xiaowei

Produced by: Dai Huaisheng

Produced by: Jin Zhong

1. The temperature of the hot oil for blanching the ginger paste should not be too high, 50% hot is enough, otherwise it will easily dry out the moisture of the ginger paste, resulting in the loss of the fresh taste of ginger.

2. Choose fish with tender meat, such as bamboo fish and mandarin fish, so that the ginger flavor can penetrate into the fish meat. If the meat is too firm like grouper, the ginger flavor will have difficulty penetrating.

I wanted to eat fish, but I didn’t know how to cook it at first.

It depends on what kind of fish it is, and how it is cooked. Braising, steaming, pan-frying, and cooking in soup. I'll tell you about these four, and I'm not very good at the others. It's tiring. If you like it, you must adopt it. It's handmade, not copied.

Braised: Suitable for most freshwater fish such as crucian carp, bream, silver carp, white fish, black carp, and black fish

Wash the fish, cut into sections or cut into pieces or leave the surface uncut, heat up a pan with oil, add a little salt and a few slices of ginger, put the fish in the pan, fry for a while, add water, the water level should be level with the fish body, bring to a boil, boil the soup, add appropriate amount of soy sauce, collect the soup, season when the soup is less, add chopped green onions before removing from the pan. You can add sugar for seasoning, and then adjust the saltiness. Then, depending on personal preference, you can add a little dried chili when heating the pan, and add green pepper when adding soy sauce.

Braised marine fish

It’s actually very simple. Heat up a pan with oil, put in ginger slices, fry thoroughly, then add rice wine, soy sauce, and a small amount of water. When the water is dry, remove from the pan.

Steamed: Suitable for mandarin fish, sea bass, bamboo fish, oyster fish, hairtail, pomfret, etc. Personally recommended, the fish we call "Chuan Tiao Lang" in Shanghai, looks like white water fish, but it doesn't grow big. It tastes very good, but it has a lot of bones. I love it, hehe.

Clean the fish and cut the fish body according to the size of the fish. Generally, cut the fish body if it is more than half a pound. Evenly apply salt, cooking wine, shredded ginger, pepper powder (optional, a small amount), and dried chili (optional) to the fish body and marinate for a while. Then steam it in a pot. Before taking it out of the pot, prepare scallion segments, shredded ginger, boiling oil, and steamed fish soy sauce. Steam the fish for 12-15 minutes until the fish eyes pop out. Remove from the pot, add scallion segments, shredded ginger, and drizzle with appropriate amount of steamed fish soy sauce, and then drizzle with boiling oil.

Dry frying: Suitable for saury, hairtail, pomfret, cod, etc., mainly sea fish.

Clean the fish to be fried, marinate it, add wine and a little salt. Heat a pan with a small amount of oil and low temperature. I like to fry it with olive oil. It is best to have a good non-stick pan. Then fry it. You can add a small amount of lemon peel and rosemary when frying. It depends on the individual. My method is more Western style.

Soup: crucian carp, bream, mandarin fish, sea bass, etc.

Clean the freshwater fish, marinate it with wine and a little salt, heat up a pan with oil, put a little salt and ginger slices in the pan, fry the fish slightly, add rice wine and a lot of water, bring to a boil, cook until it turns a little white, then turn to medium-low heat and cook until less than half of the water is left.

Here is my fish soup recipe: wild small fish (small crucian carp, Yangtze River bream, small sea bass, mandarin fish, etc.), river shrimp, river crab. Clean the fish, shrimp and crab, split the crab in half, heat up a pan with oil, add a little salt, ginger slices, fry the fish, shrimp and crab, add rice wine and a lot of water, cook until white, then turn to medium-low heat and cook until less than half of the water is left. It's best if the soup is a little thick. If the small fish is big, you can cook it for a little while to avoid overcooking it. It's very simple, but delicious.

Fish is best eaten alive and cooked immediately. It is best to eat fish fresh, the fresher the better.

There are many other ways to cook it, I won’t list them all because there are so many, the above 4 are the most common.

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Download a gourmet food software online and follow the instructions.

Steaming is the easiest, then making soup or braising it, let’s do it step by step.

What kind of fish, big or small?