Home-cooked roasted flat fish
Ingredients: 500g flounder, 5 mushrooms, 75g winter bamboo shoots, 50g onion, 50g ginger and 50g garlic, 0/spoon Shaoxing wine, 0/spoon soy sauce, 0/spoon kloc, half a teaspoon sugar, half a teaspoon vinegar, and proper amount of chicken powder, pepper and water starch.
Exercise:
1, clean up the flat fish and cut several knives on both sides of the fish; Mushrooms are boiled in warm water and then cut into strips; Cut the winter bamboo shoots into long strips.
2. Heat the wok with enough oil, fry the fish into golden brown, remove and drain the oil for later use.
3. Leave a proper amount of oil in the wok, stir-fry shallots, ginger and garlic, stir-fry mushrooms and winter bamboo shoots, burn Shao wine and soy sauce, add about 1 cup of water, add chicken powder, fish, pepper, sugar, vinegar and salt, and bring to a boil, and turn to low heat. When the fish is completely cooked, take it out and put it on a plate.
4. Boil the soup in the pot, hook it with water starch, open it and pour it on the fish.
Experience: Flat fish should be fresh; When drawing a flower knife on a flat fish, the blade can not be separated; In the firing process, the fish should be turned over in time to make the raw materials tasty; Be careful not to paste the pot; It needs to be cooked thoroughly with a small fire, and the fragrance is rich.
Stew flounder at home
Ingredients: flat fish
Ingredients: leek onion ginger aniseed salt monosodium glutamate soy sauce Pixian bean paste
Exercise:
1, add oil to preheat, then add minced onion and ginger (large pieces are enough), and then add a small amount of Pixian watercress (to remove fishy smell and taste) and soy sauce to stir fry until fragrant.
2. Put the packaged flat fish into the pot, add boiling water (cold water is not allowed, otherwise it will stink), stew on high fire, and then stew on medium fire for about 10 minute.
3. When the soup is thick, add chopped leeks, just a little, and stew for a while to cook.
Stewed flounder with garlic
Raw materials:
2 flat fish, 3 mushrooms, a little bamboo shoots and dried peppers, and 2 aniseed.
Accessories:
Ginger 5g, onion 10g, a little chopped green onion, 4 cloves of garlic, soy sauce 5g, salt 3g, sugar 20g, vinegar 5g and cooking wine 15g.
Exercise:
1, flat fish clear water; Soak mushrooms in soft water, wash, remove pedicels and cut in half; Wash bamboo shoots and dice them; Wash dried red peppers, remove pedicels and seeds, and cut into small pieces.
2. Set the pot on fire, put the oil to 50% to 60% heat, put the flat fish in a little frying, and take out the oil control for later use.
3. Leave the bottom oil in the pot, add ginger slices, garlic cloves, onion segments, aniseed and dried peppers, add salt, soy sauce, cooking wine, sugar, vinegar and a proper amount of water after fragrance, boil over high fire, add fried fish, mushrooms and diced bamboo shoots, simmer over low fire, sprinkle with chopped green onion and take out.
Braised flounder
Ingredients: 2 flat fish, 3 mushrooms, a little bamboo shoots and dried peppers, 2 aniseed.
Accessories: 5g ginger, onion 10g, a little chopped green onion, 4 cloves garlic, 5g soy sauce, 3g salt, 20g sugar, 5g vinegar and cooking wine 15g.
Exercise:
(1) Clean the flat fish and control the water; Soak mushrooms in soft water, wash, remove pedicels and cut in half; Wash bamboo shoots and dice them; Wash dried red peppers, remove pedicels and seeds, and cut into small pieces.
(2) Set the pot on fire, put the oil until it is 50% to 60% hot, add the flat fish and fry it slightly, then take out the oil and set aside.
(3) Leave the bottom oil in the pot, add ginger slices, garlic cloves, onion segments, aniseed and dried peppers, add salt, soy sauce, cooking wine, white sugar, vinegar and appropriate amount of water after fragrance, boil with high fire, add fried flat fish, mushrooms and diced bamboo shoots, stew with low fire, and sprinkle chopped green onion before taking out of the pot.
Sand tea fish
Raw materials:
1 flat fish, 1 spoon minced ginger and garlic, 2 shallots, a little chopped green onion, 2 slices of ginger.
Seasoning:
(1) Yellow rice wine (or cooking wine) 1 tablespoon, salt.
(2) 3 tbsps of sand tea sauce, 0 tbsps of 65438+ yellow wine, 2 tbsps of light soy sauce, 4 tbsps of clear soup (or clear water), 2 tbsps of water starch and vegetable oil.
Exercise:
1. Wash the flat fish, lean on the diamond-shaped flower knives on both sides, add seasoning (1) and marinate for more than ten minutes, spread two onions and two pieces of ginger, and steam over medium heat 10 minute.
2. Stir-fry minced chives, Jiang Mo and minced garlic with 2 tbsp oil, add (2) ingredients (except vegetable oil) to make sand tea, take out the steamed fish, pour out the soup and pour it into the fried sand tea.
3. Sprinkle with chopped green onion.
note:
Don't fry the sand tea too much to avoid burning.
Roasted flounder
Raw materials:
1 flounder, 1 onion, 4 slices of ginger.
Seasoning:
(1) 1 tablespoon yellow rice wine (or cooking wine), 1 teaspoon salt, appropriate amount of pepper, and 3 tablespoons Lee Kum Kee garlic Chili sauce.
(2) 2 tablespoons Lee Kum Kee garlic Chili sauce and 1 tablespoon honey.
Exercise:
1. Wash the flat fish and cut it into two pieces from the middle. Put ginger slices and shallots in a flat-bottomed container, then add flat fish, add seasoning (1) and marinate for 20 minutes.
2. Preheat the oven to 250 degrees, stir the seasoning (2) evenly, smear it on the surface of the fish (about the usual amount), and put the fish on the grill.
3. Brush seasoning (2) again in10 minute and bake for 8- 10 minute.
4, when eating, you can squeeze a few drops of lemon juice, which is delicious.
Steamed flounder: If the flounder you bought is fresh enough and the freezing time is short, you can use this method:
Ingredients: flat fish, Jinhua ham, mushrooms, onion, ginger, cooking wine, salt, soy sauce and cooking oil.
Practice: 1) First, clean the flat fish, remove the gills, evenly sprinkle a little salt and cooking wine, and put them on the plate;
2) Slice onion, shred ginger, shred mushrooms and shred Jinhua ham;
3) Sprinkle chopped green onion, Jiang Mo, Lentinus edodes and Jinhua ham evenly on the fish, steam in a steamer for 10 minute, sprinkle with soy sauce and cooking oil, and steam for 2-3 minutes; (In terms of time, if you buy a big flat fish, the time should be a little longer. )
4) Take out the pot and remove the onion and shredded ginger.