How to make pomfret delicious is simple.

Question 1: How to make pomfret delicious and simple? Wash pomfret, cut it obliquely, and marinate it with salt and cooking wine for 30 minutes.

Shred and chop ginger, chop garlic, knot onion leaves, chop onion, and cut parsley into pieces.

Shredded ginger and scallion are stuffed into the fish belly, and coriander is added.

Put minced garlic Jiang Mo into a small bowl, add a spoonful of chopped pepper, pour in hot oil, stir well and spread on the fish.

After the water is boiled, steam the fish in a steamer for 20 minutes.

After steaming, take out the fish dish, clip out shredded ginger, shredded onion and shredded coriander, pour out the juice inside, pour in soy sauce and sprinkle with chopped green onion and coriander.

Question 2: How to make flat fish delicious and simple? Home-cooked practice of pepper and hemp fish.

Soak the fish in boiling water first.

Marinate fish with thickening powder, a little wine and pepper.

The mixed oil burns at 50% oil temperature. Add ginger slices, garlic cloves, dried chili festival, prickly ash, stir-fry, bean paste and spit oil.

Take out all seasonings, add oil, and put the fish in when the oil temperature drops.

Chop onion leaves into paste, add seasoning Chili noodles, soy sauce, monosodium glutamate, sesame oil and a little broth and mix to make Chili paste.

After the fish is taken out of the oil pan, pour the Chili sauce on the fish.

The practice of sugar cooling fish:

1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.

2. Pour the peanut oil into the spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.

3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.

Method for make stewed fish

Ingredients: carp 500g (other fish can also be used).

Accessories: onion, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine and edible oil. Exercise:

1. Wash the fish and soak in salt for 5~ 10 minutes.

2. Put a little oil in the pot. After the oil is hot, stir-fry the pot with chopped green onion, then add a proper amount of water (just before the fish) and put the fish in the pot.

3. Add cooking wine, onion, ginger, garlic, vinegar, mushrooms and dates, and bring to a boil.

4. After boiling, simmer for about 30 minutes.

Question 3: How to eat small white pomfret well? How to eat small white pomfret? Technology: salt and pepper pomfret making material: main ingredient: 1 pomfret (about 500g).

Accessories: coriander leaves 10g.

Seasoning: Jiu Shao 15g, pepper 5g, pepper 0.5g, salt 2g, onion slices 10g, ginger slices 10g, sugar 2g, dried starch 100g, sesame oil 20g, shredded scallion 10g, sesame salt. Characteristics of salt and pepper pomfret: rich hemp flavor, salty and palatable. Teach you how to cook salted pomfret, and how to cook salted pomfret is delicious 1. Wash pomfret, drain the water, draw oblique cross knives on both sides of the fish, put it in a plate, and sprinkle with Shaoxing wine, pepper water, salt, sugar, pepper, onion slices, ginger slices, etc. 2. Cook the pot, add peanut oil, heat it to 70%, pat the fish with dry starch evenly, put it in the pot and fry it until it is 80% cooked, fry it until golden brown, and drain the oil. Turn the pot on fire, add sesame oil, stir-fry the scallion until fragrant (don't stir-fry the scallion until yellow), put the scallion on a fish plate, sprinkle with fragrant leaves, and serve with sesame salt dish. The practice of braising pomfret fish introduces the dishes and their effects in detail: home-cooked recipes.

Taste: sweet and salty. Technology: Braised pomfret. Ingredients: 800g flat fish.

Accessories: 50 grams of Lentinus edodes (fresh) and 0/00 grams of bamboo shoots/kloc.

Seasoning: 3 grams of pepper (dried red tip), 2 grams of star anise, 5 grams of ginger, 5 grams of onion 15, 5 grams of garlic (white skin), 5 grams of soy sauce, 3 grams of salt, 20 grams of sugar, 5 grams of vinegar, 50 grams of cooking wine 15, and vegetable oil to teach you how to cook braised pomfret.

2. Soak mushrooms in soft water, wash them, remove their pedicels and cut them in half;

3. Wash bamboo shoots and dice them;

4. Wash dried red peppers, remove pedicels and seeds, and cut into small pieces;

5. Set the pot on fire, put the oil and heat it to 50% to 60%, put the flat fish in a little frying, and take it out to control the oil for later use;

6. Leave the bottom oil in the pot, add ginger slices, garlic cloves, onion segments, aniseed and dried peppers into the pot to make them fragrant;

7. Add salt, soy sauce, cooking wine, sugar, vinegar and appropriate amount of water, and bring to a boil;

8. Add fried flat fish, mushrooms and diced bamboo shoots, simmer over low heat and sprinkle with chopped green onion to take out. Tips for making braised pomfret: This product has a frying process and needs about 500 grams of vegetable oil. The practice of roasting pomfret fish introduces the cuisine and its function in detail: private cuisine.

Taste: salty and savory technology: roasted pomfret making material: main ingredient: 500g flat fish.

Seasoning: vegetable oil 40g, Daqu liquor 10g, soy sauce 5g, salad dressing 10g, sugar 5g, maltose 5g, salt 4g, monosodium glutamate 2g, tea 5g, onion 5g and ginger 3g teach you how to cook roasted pomfret, and how to make it delicious.

2. Cut the onion into sections and slice the ginger for later use;

3. Add chopped green onion, ginger slices, distiller's yeast, sugar, soy sauce, maltose, monosodium glutamate and salt, mix well and marinate for 2 hours;

4. Grease the wire mesh frame, put pomfret segments on it, and bake in the oven for 10 minute;

5. Sprinkle tea and sugar after taking it out, and then put it in the oven to bake until the surface of the fish is brownish red;

6. After the fish is cooked, remove it, smear it with cooked vegetable oil, put it on a plate and code it into a fish shape, with salad dressing on both sides.

Question 4: How to make small pomfret well and the details of ingredients for frying small pomfret in daily practice.

450g pomfret

Proper amount of salt

Proper amount of sugar

Proper amount of cooking wine

Appropriate amount of black pepper

Appropriate amount of starch

Proper amount of oil

Fish Xiang tasty

Frying technology

Twenty minutes takes time.

Simple difficulties

Steps of frying small pomfret

Remove gills and bellies from pomfret, wash and drain, and use salt, sugar and cooking wine.

Black pepper, marinated for 2 hours to taste.

three

Pour out the salt water and beat the fish with flour.

four

Put some oil in the pan and fry the pomfret.

five

Fried on both sides.

Question 5: How to prepare the ingredients of pomfret and stewed pomfret at home?

4 pomfrets

Proper amount of oil

Proper amount of salt

Proper amount of cooking wine

Onion amount

Ginger amount

Appropriate amount of coriander

Xianxian tasty

Cooking process

Twenty minutes takes time.

Simple difficulties

Steps of home-cooked stewed pomfret

Wash fresh pomfret and gut it. Insert your knife obliquely into your body.

Shred onion and ginger for later use.

three

Pour the right amount of oil into the pot, add some shredded onion and ginger and stir-fry until fragrant.

four

Add fish and proper amount of cooking wine.

five

Add cold water that hardly touches the fish. Add salt and stew over high fire.

six

After the water is boiled, add the remaining onions and ginger, sprinkle them on the fish and turn down the heat. Collect juice.

seven

Take the juice out of the pan and sprinkle some coriander segments.

eight

Finished product drawing.

Question 6: How to eat small white pomfret? Why does white pomfret eat stewed white pomfret delicious?

Wash the fish, cut it slightly and marinate it with salt.

Garlic powder, chopped green onion, Jiang Mo, beans and red pepper.

Boil some oil in a non-stick pan.

Fry fish in the pan.

Fry both sides until 7 minutes cooked, and serve.

Stir-fry the ingredients in oil until cooked.

Put half a bowl of water in it, then add some soy sauce, sesame oil, oyster sauce, cooking wine and pepper.

Put the fishway into the ingredients and simmer slowly. Finally, pour some raw flour mixed with water.

Braised pomfret is ready, the meat is tender, the bones are soft and delicious.

Question 7: How to eat pomfret and snapper well? 1. Wash the fish from the fishmonger, make a diagonal cut on the fish, take it home, wash it, and dry it with salt, bean powder and cooking wine.

2. Pour more oil into the hot pot. When it is 60% hot, put the fish in the frying pan (if it is clear oil, turn down the fire and put the fish in when the oil bubbles disperse). When both sides are yellow, take them out and put them on a plate.

3. Put the remaining oil into watercress, minced ginger and garlic, pepper, lobster sauce, a little soy sauce and fried ginseng water, put the fish in, add some cooking wine and cover the pot for 4 minutes. Turn the fish over during cooking. ) When the soup is dry, add chopped green onion, monosodium glutamate and balsamic vinegar. Take the pots and plates.

Question 8: A complete collection of practices of silver pomfret, how to make silver pomfret simple and delicious, nutritional value of silver pomfret/steps of simple practices of silver pomfret.

1. Heat the pan and pour some oil. Heat oil, add onion and ginger, and then add half a bowl of water. Remember that half a bowl is enough. Then add a little salt to the water. Add fish (cut a few pieces on the fish in advance to facilitate cooking) and pour a little soy sauce on the fish.

2. Cover the pot and cook for 5 minutes. That's it.

3. Then sprinkle a little onion, and you can cook. The reason why I only added half a bowl of water before is because there is basically no juicy left in the pot, which is the most delicious.

Question 9: There is a complete book about the practice of flat fish. How to eat flat fish is delicious?

condiments

butterfish

the second

garlic

1 head

condiments

Chive

three

pepper

three

salt