CATDOLL : CATDOLL: How to kill a catfish

1. How to kill duckbill fish

Treatment after falling unconscious or being hit by a knife

After the duck-billed fish is fished out, it is first thrown to the ground until it faints, and then its abdomen is cut open with a knife to remove the internal organs and clean them. This fish is a large freshwater economic fish belonging to the family Acipenseridae in the order Acipenseriformes.

This duckbill fish is one of only two species in the family Acipenseridae in the world. It needs to be handled in the same way as ordinary fish. It needs to be knocked unconscious, and the internal organs cannot be eaten. During the handling process, care should be taken to clean it as much as possible to avoid bacterial growth.

Additional information:

The duck-billed sturgeon has lived on Earth since 300 million years ago (the dinosaur era) and is a rare sturgeon that has survived. It belongs to the Acipenser family of the order Acipenseriformes, along with the Chinese sturgeon and the white sturgeon in the Yangtze River waters.

The tail fin of the platypus is forked, and the tail peduncle is covered with stalk-like scales. The individual of the Chinese sturgeon is relatively large, and the life span is more than 30 years. The gonads of the Chinese sturgeon mature late, and generally reach sexual maturity at more than 8 years old.

In addition, the feeding habits of the spoonbill sturgeon are similar to those of the bighead carp in China. It feeds on zooplankton and is a filter-feeding fish. It is also the only sturgeon among all sturgeons that feeds on zooplankton. It is easy to raise and catch, and is suitable for breeding in waters such as reservoirs, lakes and ponds.

After fishing the duck-billed fish out of the water, throw it to the ground until it faints. Then use a knife to cut open its abdomen, take out the internal organs, and clean them thoroughly.

The flat mouth of the duck-billed fish resembles a duck's mouth, but it is several times longer than a duck's mouth and almost as long as the fish's body. It is understood that the duck-billed fish and the Chinese sturgeon are "brothers" from the same family. They are precious and rare, and are high-end food ingredients. After artificial breeding, ordinary people can taste its unique and delicious taste, but the price is not cheap. Eating a 2-jin duck-billed fish will cost one or two hundred yuan.

Kill with a knife

2. Do I need to peel the eggplant for the three fresh dishes?

Why do we need to peel the eggplant for the three fresh dishes? How can we make it delicious?

Three Fresh Vegetables is a typical home-cooked dish in Northeast China. It uses seasonal vegetables to make ordinary vegetables into delicious dishes.

In many restaurants, eggplants are peeled when they are served with three fresh vegetables. However, in our rural areas, the skin is not peeled because it is troublesome to peel the eggplants. The skin will easily become mushy and bitter during frying. Here is our home cooking method.

1. Peel the potatoes, wash them, and cut them into dice. Remove the stems of the eggplants and cut them into dice. Slice the peppers diagonally and chop the small peppers. Dip the potatoes and eggplants in dry starch.

2. Heat the oil in the pan until 70% cooked, add the potatoes and fry until golden brown.

Fry the eggplants until the skin is crispy and remove from the pan. Lightly fry the chili cubes in oil.

3. Leave a small amount of oil in the pot, add chopped chili and sauté until fragrant, pour in the three main ingredients, stir-fry, add appropriate amount of salt and oyster sauce for seasoning, add a small amount of water starch, coat with the sauce, serve on a plate, and sprinkle with chopped garlic.

Note:

1. The three fresh vegetables are deep-fried, so it is not recommended to eat them often. If you stir-fry them instead of deep-frying, the taste will definitely not be so authentic.

2. During the frying process, stir fry in time to prevent the ingredients from getting burnt.

Process: Stir-fry

Taste: Homestyle

Time: <5 minutes

Calories: Low Calories

Ingredients:

Cooking steps:

1. Slice the potatoes and soak them in water. Peel the eggplant, cut it into pieces and soak it in water. Cut the green pepper and red pepper into pieces.

2. Pour cornstarch into potatoes and eggplants, fry the potatoes when the oil is 60% hot, remove and set aside, fry the eggplants when the oil is 70% hot, continue to add potatoes and chili peppers

3. Heat the oil and add the minced pork, stir fry, add the minced garlic and green onion and stir well

4. Add appropriate amount of water, cooking wine, oyster sauce, salt, dark soy sauce, and sugar, cook over high heat until the sauce thickens, add potatoes, eggplant, and peppers, stir-fry evenly and serve.

Process: Stir-fry

Taste: Homestyle

Time: <5 minutes

Calories: Low Calories

Ingredients:

Cooking steps:

1. Slice the potatoes and soak them in water. Peel the eggplant, cut it into pieces and soak it in water. Cut the green pepper and red pepper into pieces.

2. Pour cornstarch into potatoes and eggplants, fry the potatoes when the oil is 60% hot, remove and set aside, fry the eggplants when the oil is 70% hot, continue to add potatoes and chili peppers

3. Heat the oil and add the minced pork, stir fry, add the minced garlic and green onion and stir well

4. Add appropriate amount of water, cooking wine, oyster sauce, salt, dark soy sauce, and sugar, cook over high heat until the sauce thickens, add potatoes, eggplant, and peppers, stir-fry evenly and serve.

3. What is the effect of ginger and baking soda together?

Ginger and baking soda have no effect together. The function of baking soda is to clean and sterilize.

Cooking refers to the art of eating, which is a complex and regular process of transforming ingredients into food. It is a way and method of processing ingredients to make food more delicious, better looking and better smelling.

A delicious dish must have good color, aroma, taste, meaning, shape and nutrition. It not only makes people feel satisfied when eating it, but also makes the nutrients in the food easier to be absorbed by the human body.

Raw materials are the material basis of cooking. With the development of my country's economy, cooking materials have become more colorful. International cooking materials and traditional Chinese cooking materials have shown their magical powers and their own abilities. Cooking materials have been greatly developed and improved in terms of variety, specifications, quality, quantity, etc.

Innovative cooking ingredients, combined with cooking techniques, are transformed into new delicious dishes to meet the needs of people all over the world and inject strong vitality into the development of Chinese cuisine.

For example, many dishes with cooking ingredients such as chicken, duck, fish, pork, beef, and mutton are the result of hard work, painstaking management, using skills in accordance with the ingredients, reasonable use of ingredients, clever combinations, meticulous cooking, and careful conditioning by chefs of all generations in my country. They have left a deep-rooted impression in people's minds and formed different cooking schools and food culture.

However, many new cooking ingredients introduced from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking, and providing sufficient material guarantees. For example, artificially hatched salmon, duck-billed fish, fat beef, crocodile, ostrich, etc.

Through clever, reasonable, scientific, economical and bold use, many new flavors of dishes have been created, which have adapted to the changing rhythm of the general public's food culture, satisfied the pursuit of delicious food at different consumption levels, and opened up new prospects for the comprehensive development and innovation of Chinese cuisine.

Such as plant cooking ingredients - Amaranth, water celery, bracken, purslane, platycodon, houttuynia, burdock, toon, bean sprouts, willow buds, locust flowers, perilla leaves, mint, water shield, etc.

Artificially scientifically cultivated vegetables such as snow peas, Italian kale, New Zealand cauliflower, French coriander, cherry tomatoes, corn shoots, Hawaiian celery, Japanese mitsuba, cherry carrots, purple cabbage, shiitake mushrooms, enoki mushrooms, bamboo fungus, flat mushrooms, oyster mushrooms, hair moss, and straw mushrooms have become recognized cooking ingredients.