A complete collection of cod practices

This article tells you about the complete collection of cod practices. BAY888.com The world's leading slot game platform, providing exciting gaming experience and generic rewards. Join now and start your journey to victory!

List of contents for this article:

• 1、8 best ways to eat frozen cod
• 2、How to buy frozen cod supermarket delicious?
• 3、How to make snacks and dried cod
• 4、Common practice of cod head

8 best ways to eat frozen cod

1. The eight best ways to eat frozen cod include: steamed cod, fried cod, braised cod, cod stewed tofu, cod hot pot, roasted cod with garlic, sour and spicy cod fillets and cod fried rice. Steamed cod is an excellent choice to preserve the original flavor of the cod. After thawing the cod, use ginger slices and spring onions to remove the fishy smell, steam it in the pan until the fish is tender and smooth, and then sprinkle with hot oil and steamed fish soy sauce to taste the delicacy of the cod itself. Pan-fried cod pays more attention to the level of taste.

2. The delicious method of frozen snow fish is as follows: Steamed cod The method of making steamed cod is very simple. You just need to select a better cod section, then rinse it clean, sprinkle with a layer of salt on it, add onions, ginger, garlic, and add cooking wine, and then put it directly into the pan to steam.

3. The eight best ways to eat frozen cod include: steamed cod, fried cod, braised cod, cod stewed tofu, grilled cod with garlic, cod hot pot, cod fried rice and cod soup. Steamed cod can retain the original flavor of the cod, taste tender and simple to make. Just defrost the cod, add onions, ginger, cooking wine and other seasonings, and steam for about ten minutes. The pan-fried cod has a golden and crispy skin and a tender and juicy inside.

How to buy frozen cod supermarket delicious?

The core method of removing fishy and delicious cod purchased in supermarkets is to pre-treat it first, lock the freshness and remove fishy flavor, and then use gentle cooking methods to bring out delicious flavor. First of all, pretreatment is necessary, which is the key to removing fishy flavor. Most of the frozen cod sold in supermarkets are frozen products of pollock fish or true cod. After thawing, there will be a small amount of blood and fishy smell. First, put the cod at room temperature and slowly thaw it until it is semi-soft. Do not use hot water to defrost it in a microwave oven. It will turn the meat into firewood.

We prepare the ingredients first, cut the shallots into sections, slice ginger and garlic, and melt the cod pieces at natural temperature for later use.

We usually buy frozen cod in the supermarket. After buying it, we have to thaw it first. After leaving the cod at room temperature for about three hours, the cod will be thawed.

How to make snacks and dried cod

Soak the dried cod in clear water for 3 - 4 hours, change the water 2 - 3 times until the dried fish is soft. Preparation of honey juice: Add soy sauce, soy sauce, oyster sauce, white sugar and appropriate amount of water to the pan. The ratio can be soy sauce: soy sauce: oyster sauce: white sugar: water = 2:1:1:2:3. Heat over low heat and stir until the white sugar is completely dissolved. After mixing well, turn off the heat. Then add appropriate amount of honey and stir well to make honey juice. Cooking dried cod: Put the soaked dried cod into the honey juice and cook slowly over low heat.

Steaming dried cod is the easiest and most effective way to retain the original flavor of dried cod. First, soak the dried cod in clear water for several hours to remove excess salt. Then, place the soaked dried cod on a plate, and add some ginger slices and spring onions to remove the fishy smell and enhance the aroma. Place the plate in a steamer and steam over high heat for about 10 minutes. After steaming, drizzle with some hot oil and soy sauce, sprinkle with chopped green onion and serve.

Roast dried cod: Bake the dried cod in the oven, brush with some oil and slowly roast until both sides are browned. Sprinkle with barbecue ingredients and sesame seeds to garnish for better taste.

Common practice of cod head

Treatment of fish heads: Wash the cod head, cut off the gills, use kitchen paper to drain the water, sprinkle with a little salt and cooking wine, marinate for 10 minutes to remove the fishy smell. Frying: Heat the pan with cold oil (slightly more oil), fry the fish head on both sides until slightly yellow, and serve for later use. Saute spices: Saute ginger slices, garlic cloves, and dried peppers in residual oil until fragrant, add 1 tablespoon of bean paste and stir fry to create red oil (optional). Braised: Add the fish head, add soy sauce, soy sauce, cooking wine, and white sugar, and pour hot water to cover half of the fish head. Bring to a boil over high heat and turn to medium and low heat and simmer for 15 minutes.

French cod heads can be made into thick soup, steamed or grilled, and the gills and residual internal organs need to be thoroughly cleaned during handling. Pretreatment, wash the inside and outside of the fish head with running water, cut off the gills (the main source of the fishy smell), and clean the blood clots at the throat bones. If you need to keep fish eyes, puncture them with a toothpick to avoid bursting when heated.

The method of making braised cod head is as follows: Prepare the ingredients with green onion: appropriate amount to increase the aroma. Ginger slices: A few slices to remove the fishy smell and enhance the aroma. Dry red pepper section: Moderate amount, adjust according to taste, increase spicy taste and color. Ananise: 12 pieces, enhance the overall flavor. Zanthoxylum bungeanum grains: a little to increase the hemp aroma. Handle the cod head, defrost the cod head and wash it to ensure that there are no impurities and excess blood, and then drain the water for later use.

Recommended methods for French cod head: French cod head soup, fried cod head with lemon butter sauce, Thai sour and spicy cod head pot. French Cod Head Soup Cut the cod head in half and fry until golden brown. Add onions, carrots, and celery and saute until fragrant. Pour white wine to boil in volatile alcohol. Add bay leaves, thyme and fish stock to simmer for 20 minutes. Finally strain the soup, add the light cream and chopped parsley, and serve with toast. Cod eye glue will make the soup thicker.

French cod head is best served by salt roasting or French bisque, tender and original. Salt-roasted cod head Cut cod head in half and wipe dry. Spread coarse salt and black pepper evenly inside and outside. Stuff lemon slices and rosemary into gills. Preheat oven to 200℃, cover with onion shreds, bake fish head skin side up for 20 minutes, and adjust to 230℃ for the last 5 minutes to make skin crispy. The key point is to dry the water thoroughly before baking, otherwise it will affect the crispness.

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