Yesterday, my aunt, Ahhua, came back from the coastal area, bringing a lot of seafood. We need to cook the ones that won't last long first.CodfishOne of them, so I searched for codfish recipes in the information collection, found two or three methods, though I didn't fully understand them, but I can still imitate some.

How to fry codfish

Although fried foods aren't good for you, eating them occasionally is fine, especially since everyone in our country is already invincible.

IngredientsPreparation

150g of codfish,EggsOne,FlourAs needed,Milk powderSalt, a little sugar.

Method steps

1. In the flour, add a little salt and sugar, then add milk powder and stir evenly;

2. Cut the codfish into pieces, put it in the egg liquid, after coating with the egg liquid, put it into the flour and coat with flour;

3. Then put it in a pot of hot oil, fry until the surface is golden brown, then remove.

Tips

Adjust the amount of milk powder and sugar to suit the taste of the codfish. Also, use medium heat when frying to easily control the heat.

Fermented bean curd (Doubanjiang)SteamingCodfish recipes

Everyone says codfish is very tender, and steaming it can better highlight the texture of the codfish.

Ingredients preparation

Codfish, as needed,Black beans1 tablespoon of fermented bean curd, 2 pieces of red chili peppers, a little green onion,Steam the fish2 tablespoons of soy sauce, a little sugar, oil, rice wine, a little salt.

Method steps

1. After thawing the codfish, wash and drain, then marinate with, salt for 5 minutes;

2. Soak the fermented bean curd for 3 minutes, cut it into pieces,Chili pepperCut into circles, put it in a small bowl and add salt, rice wine, steamed soy sauce to adjust into sauce;

3. Pour the sauce over the codfish, put it in the steamer, after the water boils, steam for about 6 minutes on high heat;

4. After cooking, sprinkle with green onion, then drizzle with a spoonful of hot oil.

Tips

When thawing codfish, it's best to thaw it in the refrigerator, not in water, otherwise the meat will fall apart.

How to make codfish with fermented bean curd

If you don't have fermented bean curd, then you don't have it. Go to the supermarket and you'll find Lao Gan Ma.

Ingredients preparation

Codfish400g,Lean pork100g, 100g of two-pronged chili peppers, freshGingerGarlic, green onion, Lao Gan Ma fermented bean curdSoy sauceMaggi seasoning, rice wine,White sugar，PeppercornsPowder,Black pepperStarch,MSGCooking oil.

Method steps

1. After thawing the codfish, remove the scales and cut into about 2cm cubes, drain the water, and cut the pork into small pieces,CucumberCut into small pieces and add salt to soak;

2. In a small bowl, add 2 tablespoons of Lao Gan Ma fermented bean curd, 2 tablespoons of soy sauce, 1 tablespoon of Maggi seasoning, and 1/2 tablespoon of white sugar to make a sauce;

3. Slice ginger, slice garlic, and cut the two-pronged chili peppers into rings, mix 1/2 tablespoon of starch with a little water to make a slurry; put the fish and meat into the bowl, add 1/8 tablespoon of salt, a little black pepper, a little peppercorn, a small spoonful of rice wine, and stir evenly by hand; then add the slurry and stir again, and finally add a little salad oil and mix well for about 10 minutes.

4. Heat the wok with oil, heat to 5-6, add peppercorn and fry, then add ginger and garlic to fry, then evenly add the fish and meat, quickly stir-fry;

5. Then add the cucumber and stir-fry, add the chili rings and stir-fry, add a little MSG, and then set aside with chopped green onion.

Tips

During the frying process, avoid overcooking the codfish.