CATDOLL : CATDOLL: How to make cod

1. How to cook cod

1. Ingredients: frozen codfish from the supermarket, a dozen peppercorns, ten dried red chilies cut into pieces, a small piece of ginger, four or five cloves of garlic, and diced shallots. 2. Scrape off the scales and pull out the white thread-like marrow in the middle of the spine. Divide a piece of fish into six pieces. 3. Heat the oil in a pan, about the same as the oil you usually use for cooking, over low heat, and when the oil is 60% to 70% hot, sauté the ginger and garlic until fragrant, then add the peppercorns and dried red chili segments and stir-fry until the spicy aroma comes out. When the red pepper is bright red, push the seasoning to one side of the pan, add the codfish and fry slowly over medium heat, carefully shaking the pan to prevent sticking, while turning them over one by one with a small spoon. 4. When frying the fish, sticky codfish liquid will slowly seep out, don't worry about it. After the fish is fried, shake the pan to mix the fish pieces and the seasonings pushed to the side of the pan, add half a spoon of salt, pinch a few sugars with your fingers and put them into the pan, shake it evenly, cover and simmer for three minutes, add the chopped shallots and serve. 5. Sprinkle some white sesame seeds and serve.

2. How to cook cod

Method 1: Peel the snowfish and cut it into small pieces, mix with salt, white pepper and lemon. Brush the fish pieces with butter, put them in the oven, bake at 180 degrees Celsius for 20 minutes, take them out, and bake them over an open flame until they are golden brown. Features: Snowfish is a deep-sea fish with high nutritional value, and it tastes fresh, tender, boneless, and buttery.

The second method: 1. Buy large pieces of silver snowfish from the supermarket, wash and set aside. 2. Peel and remove the bones of the fish pieces, and cut them into large pieces of one inch square. Pour out the exuded juice. Add an egg and a little starch. And add various seasonings according to your taste. I usually add soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir well, set aside 5-10 minutes for the fish to fully taste, and then you can fry it. 4. I usually use olive oil for frying, which has a more beautiful color. The fried fish is crispy on the outside and tender on the inside, and it melts in your mouth. When eating, you can also dip it in pepper salt or other condiments you like. Try it, when the fish meat comes into your mouth, you will definitely exclaim with pleasure!

The third method: 1. Ingredients: silver snowfish, yam, green and red pepper, onion, ginger slices; 2. Seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, clear soup, cornstarch; Method: 1. Peel the yam and cut it into small pieces, cut the snowfish into small pieces, and cut the green and red peppers into small pieces. 2. Heat the oil in a pan, add the onion and ginger and stir-fry until fragrant, then add the snowfish, yam, green and red peppers, and seasonings and stir-fry until cooked, thicken and serve; 4. Features: White color, light and refreshing, has the effect of nourishing the spleen and stomach, and benefiting the lungs and kidneys.

3. How to cook cod?

Steamed cod

Ingredients 1: Thaw a piece of cod (500g) in the refrigerator, wash and drain for later use;

2: Wash and cut 1 green onion into strips, and cut 5g of ginger into strips;

3) 2 tbsp olive oil or other vegetable oil, 1.5 tbsp Wanzi light soy sauce, 1 tbsp boiling water, 1/2 tsp sugar, 1/6 tsp white pepper;

Method: 1. Place the cod fillets on a plate, put half a pot of water in a large steamer, place it on the stove and turn on high heat. After the water boils, put the cod into the steamer and steam it on high heat for 6 minutes. Turn off the heat and simmer for 2 minutes. Take out the steamed cod fillets and move them to a clean plate when entertaining guests.

2. Place a small non-stick pan on the stove over medium heat, add 2 teaspoons of olive oil, sauté the shredded ginger in Ingredient 2, remove and place on the steamed fish. Leave some oil in the original pan, turn off the heat, add the remaining 3 ingredients in turn and mix well to make a sauce.

3. Spread the chopped green onion on the steamed fish fillet and pour the sauce on it while it is still hot.

Pan-fried cod

raw material:

·One piece of cod ·Scallion ·Ginger ·Garlic ·Coriander ·Chicken bouillon ·Maggi soy sauce ·Sugar ·Cornstarch ·Egg ·Brandy ·Honey

Method 1. Clean the cod and cut it into 2 cm thick slices. Use kitchen paper to absorb the moisture on the surface of the fish. Add chicken powder, cornstarch, eggs and Maggi soy sauce and marinate for 3 minutes.

2. Prepare and chop the onion, ginger and garlic;

3. Heat the pan, add a proper amount of oil, put in the marinated cod pieces, fry until both sides are golden brown, then take out;

4. In another pot, pour in a small amount of oil, add onion, ginger, garlic and coriander and stir-fry until fragrant. Then add Maggi soy sauce and sugar and mix well. Then add the fried cod pieces. Spray some brandy to enhance the flavor before serving.

Grilled cod with peppers

Ingredients: cod fillet, white pepper

Method 1. Spread a little salt on the cod fillet and set aside for a while.

2. Preheat oven to 200°C.

3. Brush oil on both sides of the cod, place it on tin foil, bake in the middle layer for 15 minutes, and turn it over halfway through.

4. Sprinkle a little white pepper.

5. Bake for another 5 minutes.

Spicy cod

Ingredients: 500g cod, 100g carrots, 100g green peppers,

Seasoning: 80g fresh chili sauce, 10g Sichuan pepper, appropriate amount of sugar, salt and MSG, 20g each of onion, ginger and garlic, and a pot of broth for later use

Method 1. Fry the snow fish until golden brown, remove it, and cut the carrots and green peppers into shreds.

2. Put a little oil in the pot, stir-fry the fresh chili sauce until it turns red, pour in the snow fish, add onion, ginger, garlic, add broth, and a little sugar

3. Cover the pot and simmer for 7-8 minutes, add the chopped carrots and green peppers, add a little salt and MSG, stir-fry and serve.

Korean Cod Stew with Tofu

Ingredients: 2 cods, a piece of tofu, half an onion, Korean hot sauce, chili noodles, beef powder, green onions, ginger, a small stalk of chives, and more garlic

Method 1. Slice the green onion and ginger, chop the shallot and garlic.

2. Take a small bowl, put 2-3 spoons of hot sauce, a spoon of chili powder, a spoon of beef powder, chopped green onions, chopped garlic, add a little water and mix well for later use.

3. Cut the tofu into cubes, cut the cleaned cod into several pieces, and cut the onion into shreds.

4. Pour oil into the pan, add the scallion slices until fragrant, then add the cod and fry until it changes color.

5. Pour hot water into the cod and bring to a boil over high heat.

6. After boiling, skim off the foam, pour in a little cooking wine, a little light soy sauce, add ginger slices, and turn to medium-low heat.

7. Add the tofu, cook it for a while, then add the shredded onion.

8. Pour in the mixed sauce prepared in step 2, cook over low heat until the tofu absorbs the flavors, sprinkle with chopped coriander before serving.

4. Do cod and crucian carp have the same nutritional content?

Cod is a marine fish, while crucian carp is a freshwater fish. Cod's fish oil contains DHA and EPA, while crucian carp's fish oil does not. DHA is good for the brain and eyes, while EPA is good for heart health.

Seawater is less polluted, while freshwater is more polluted. Crucian carp is a fish with strong vitality and is very resistant to pollution, so even if it is polluted, it can still survive well. In other words, cod is safer to eat than crucian carp.