Steamed butterfly fish
Step 3 steam plaice
Step 4 steam flounder
The common practice of plaice; Stewing sole fish.
Sole fillet material: 2 kg sole fillet, half a catty pork belly, egg 1 piece, a small amount of flour, fennel seeds, aniseed, pepper, onion, ginger, garlic, dried pepper, salt, sugar, vinegar, soy sauce and cooking wine. Specific steps of fillet sole: 1. 2. Beat the eggs, add a little flour and stir into batter; 3. Prepare a bowl of stewed fish: put onion, ginger, garlic, cooking wine, soy sauce, vinegar, sugar, fennel seeds, pepper, aniseed and salt into the bowl and mix well; 4. Slice pork belly; 5. Put the oil in a hot pan, and wrap the flounder slices in batter and fry until golden brown under the heating of the oil; 6. Heat a small amount of oil in the hot pot, heat the pork belly slices with oil, fry until golden, and roll up the meat slices; 7. Pour the fried sole fillets into the prepared fish stew bowl; 8. Add the right amount of hot water, simmer for 5 minutes on low heat, and turn to low heat until the juice is collected to your liking.
There are several ways to make plaice.
Flatfish can be steamed, braised, pressed with oil and steamed. 1. Scale the plaice, remove the fins on both sides, wash, cut a big cross knife (the width between the two knives is about 3cm, and the depth is 2/3 of that of the fish), and the other side can be punched with a knife. 2. Cut some onions. Turn the fish once or twice in the middle to taste it. 3. Steam the salted fish in the pot. It takes about 10- 15 minutes for the water to boil. (Before steaming, be sure to clean the cross knife when setting the plate. At this time, you can observe whether it is cooked through the knife edge. If steamed for too long, the fish will die and lose its freshness, which will affect. Put a lot of shredded onion on fish with different tastes, and pour hot oil on the shredded onion to make the fish fragrant. Sprinkle Lee Kum Kee's steamed fish soy sauce or a fresh soy sauce to make the fish tender and delicious (you can also put the steamed fish soup and soy sauce in a hot oil pan and pour it on the fish while heating for a while).
How to cook braised butterfly fish?
Ingredients: fish, wine, onion, garlic, pepper lard and seasoning.
Practice: 1, after killing fish, add salt, season and soak with fried powder for about half an hour; 2. Put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use. 3, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) into juice.
Put the fish in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly.
Suitable. 4. After the fish is cooked, you can release your favorite decorations such as onion and coriander, which not only enhances the flavor, but also achieves the purpose of decoration.
Note: 1, fish should be fried with low fire, and the fish fried with low fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder.
Note that flour should be mixed with water before wiping. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it.
Fried fish, whether eaten directly or after braising in soy sauce, should be fried with low fire until the fish skin is golden yellow before eating. 2. The reason why the fish is fishy, the skin is fragrant and delicious, but the fish is not delicious and tasteless is as follows: Before frying, the fish must be salted for about half an hour to achieve the effect of removing mud and smell.
If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour.
The practice of plaice, how to braise plaice, and the daily practice of braise plaice.
Ingredients: butterfly fish 1 Accessories: green onion, half slice of ginger 10 slice of garlic, 5 petals of cooking wine, 5 tablespoons of light soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 2 tablespoons of salt, 5 grams of white pepper, a little pepper, 20 dried red peppers, 4 star anise, 2 camellia oil, 70.
With sauce 2, mix soy sauce, soy sauce, vinegar, sugar, salt, cooking wine and pepper. 4. Heat the oil pan and pour in camellia oil. 5. Add the butterfly fish and fry until golden brown. 6. Turn it over and fry the other side. Fry both sides, take out the fried fish oil, it is clear and has no odor.
8. Leave the bottom oil in the pot, and all the ingredients are 1 fragrant. 9. Add the butterfly fish, pour in the sauce 2, bring to a boil over high heat, and cook over low heat for about 15 minutes to season.
How to cook steamed flounder?
The method of steaming plaice fish is 1. Scale the plaice, remove the fins on both sides, wash, and cut a big cross knife (about 3cm wide between the two knives and 2/3 of the depth of the fish) on one side, and just cut a knife on the other side. 2. Cut some onions, ginger and garlic, put the fish in the pot with onions, ginger and garlic, and add wine. For taste, 3. Steam the salted fish in a pot. It takes about 10- 15 minutes for the water to boil. (Be sure to rinse the cross knife surface before steaming. At this time, you can observe whether it is cooked without bloodshot. If steamed for too long, the fish will lose its freshness and taste. ) 4. Put a lot of shredded onion on the fish with different tastes, and pour hot oil on the shredded onion to make the fish fragrant. Sprinkle Lee Kum Kee's steamed fish soy sauce or a fresh soy sauce to make the fish tender and delicious (you can also put the steamed fish soup and soy sauce in a hot oil pan and pour it on the fish while heating for a while).
How to steam butterfly fish?
Ingredients: butterfly fish 1 piece
Accessories: oil, pepper, aniseed, salt, steamed fish, soy sauce, ginger 1 slice, onion 1 slice.
Step 1: Shred the onion and ginger for later use.
Step 2: Scrape the fish scales clean.
Step 3: Cut the butterfly fish into flower knives, marinate with salt for 10 minutes, and put the onion and ginger pieces on the fish.
Step 4: After the fire boils, put the fish in the pot, add shredded onion and ginger, and steam for five minutes.
Step 5: Pour out the steamed water, pour in the steamed fish and soy sauce, steam for another three minutes, and turn off the fire for five minutes.
Step 6: put oil in the hot pot and cool, add pepper and stir-fry aniseed, turn off the fire and pick out aniseed.
Step 7: Pick out the shredded onion and ginger, re-code the shredded onion and ginger, and pour pepper oil on the shredded onion and ginger, and it is finished.
Steamed butterfly fish How to make steamed flounder is simple and delicious?
Ingredients: flounder [figure] flounder food peanut oil [figure] peanut oil onion [figure] onion food ginger [figure] ginger food steamed shark's fin oil wine [figure] cooking wine salt carrot [figure] carrot food recipe: steamed flounder illustration +0 1 Explain the practice of washing and steaming plaice fish for later use. Illustration of the practice of shredding onions and carrots, slicing ginger and shredding steamed sole 44. Put shredded ginger into the opening of the fish, dip in salt evenly, add cooking wine and marinate half an onion for about 20 minutes. Illustration of the practice of steaming plaice 55. Take out the fish, remove the marinade and put it at the bottom of the plate. Illustration of steamed sole with shredded onion fish 77. Illustrating steaming plaice 10 minute (larger than fish 15 minute) 88. Put shredded onion and carrot on the fish and steam the sole with steamed shark fin oil.
How to steam plaice fish
The method of steaming plaice fish is 1. Scale the plaice, remove the fins on both sides, wash, and cut a big cross knife (about 3cm wide between the two knives and 2/3 of the depth of the fish) on one side, and just cut a knife on the other side. 2. Cut some onions, ginger and garlic, put the fish in the pot with onions, ginger and garlic, and add wine. For taste, 3. Steam the salted fish in a pot. It takes about 10- 15 minutes for the water to boil. (Be sure to rinse the cross knife surface before steaming. At this time, you can observe whether it is cooked without bloodshot. If steamed for too long, the fish will lose its freshness and taste. ) 4. Put a lot of shredded onion on the fish with different flavors, and pour hot oil on the shredded onion to make the fish fragrant. Sprinkle Lee Kum Kee's steamed fish soy sauce or a fresh soy sauce to make the fish tender and delicious (you can also put the steamed fish soup and soy sauce in a hot oil pan and pour it on the fish while heating for a while).
How to cook steamed flounder?
Practice of steaming halibut
1. Scale the plaice, remove the fins on both sides, wash, and cut a big cross knife (two knives) on one side.
The width is about 3cm and the depth is 2/3 of that of fish). Just a knife on the other side.
2. Cut some onions, ginger and garlic, put the fish in the pot with onions, ginger and garlic, and add wine.
A little salt and pepper, evenly spread and marinate for about 30 minutes, and turn the fish once or twice in the middle to taste.
3. Steam the salted fish in the pot. It takes about 10- 15 minutes for the water to boil.
Before loading the plate, make sure to flush the cross cutter face. At this time, you can observe whether it is cooked through the knife edge. If there is no bloodshot when cooking, steaming for too long will make the fish lose its tenderness and affect its taste. )
4. Pick the onions, ginger and garlic out of the pot. There are several ways to eat the seasoning, and the taste is different.
Put a lot of shredded onion on the fish, pour hot oil on the shredded onion, and the fish will be fragrant. Sprinkle Lee Kum Kee's steamed fish soy sauce or a fresh soy sauce to make the fish tender and delicious. (You can also put the steamed fish soup and soy sauce in a hot oil pan and pour it on the fish while heating for a while. )
There are several ways to make plaice.
The practice of sole fish
You can steam, braise in soy sauce, squeeze oil and make soup.
Practice of steaming halibut
1. Scale the plaice, remove the fins on both sides, wash, and cut a big cross knife (two knives) on one side.
The width is about 3cm and the depth is 2/3 of that of fish). Just a knife on the other side.
2. Cut some onions, ginger and garlic, put the fish in the pot with onions, ginger and garlic, and add wine.
A little salt and pepper, evenly spread and marinate for about 30 minutes, and turn the fish once or twice in the middle to taste.
3. Steam the salted fish in the pot. It takes about 10- 15 minutes for the water to boil.
Before loading the plate, make sure to flush the cross cutter face. At this time, you can observe whether it is cooked through the knife edge. If there is no bloodshot when cooking, steaming for too long will make the fish lose its tenderness and affect its taste. )
4. Pick the onions, ginger and garlic out of the pot. There are several ways to eat the seasoning, and the taste is different.
Put a lot of shredded onion on the fish, pour hot oil on the shredded onion, and the fish will be fragrant. Sprinkle Lee Kum Kee's steamed fish soy sauce or a fresh soy sauce to make the fish tender and delicious. (You can also put the steamed fish soup and soy sauce in a hot oil pan and pour it on the fish while heating for a while. )
How to cook steamed flounder?
Now fish shops will clean their heads and internal organs, which is also very good and saves a lot of trouble! But you still have to wash it when you buy it.
Then sprinkle a thin layer of salt on both sides and stop for an hour; Taste. [Transferred from bbs.tiexue/, Anheitie Community] Then take this time to prepare raw materials, 3 shallots, and cut them into 5cm long filaments for later use.
A lemon, cut in half; Liquor. And Lee Kum Kee's oyster sauce; And olive oil.
In an hour. Put the plaice in a steamer, drizzle with white wine and steam for 20 minutes; Pay attention to the boiling water, and then put the fish in.
After steaming, put lemon juice on the fish, then pour oyster sauce evenly on the fish, then spread shredded onion on it, and heat olive oil and pour it on the onion. Features: original flavor of fish, tender and nourishing stomach; Solve the problem! Low in fat, smooth but not greasy.
Steamed flounder (no microwave)
Now fish shops will clean their heads and internal organs, which is also very good and saves a lot of trouble! But you still have to wash it when you buy it. Then sprinkle a thin layer of salt on both sides and stop for an hour; Taste. [Transferred from Iron Blood Community bbs.tiexue/]
Then take this time to prepare raw materials, 3 shallots, and cut them into 5 cm long filaments for later use. A lemon, cut in half; Liquor.
And Lee Kum Kee's oyster sauce; And olive oil.
In an hour.
Put the plaice in a steamer, drizzle with white wine and steam for 20 minutes; Pay attention to the boiling water, and then put the fish in. 〉
After steaming, put it on a plate, squeeze lemon juice on the fish, then pour oyster sauce evenly on the fish, then spread shredded onion on it, and heat olive oil and pour it on the onion.
Features: original flavor of fish, tender and nourishing stomach; Solve the problem! Low in fat, smooth but not greasy.
The practice of steaming butterfly fish
Steamed flounder
food
condiments
Plaice
500 grams
condiments
Cooking wine
Proper amount
salt
Proper amount
Seafood seasoning soy sauce
Proper amount
Onion ginger
Proper amount
Small onion
Proper amount
Colored pepper
Proper amount
step
1. The plaice should be melted first, then its thin scales should be removed and its internal organs should be cleaned.
2. Cut the fish in half (our fish plate can't hold it, so we have to cook it twice), cut the fish into a flower knife, and then put the shredded ginger in the flower knife.
3. Rub the salt on the fish, then add some cooking wine and marinate for 20 minutes.
4. Spread shredded onion and shredded ginger in a fish dish.
5. Lift the salted fish, put the soup into a fish dish, sprinkle some shredded onion and ginger on the fish, and steam it in a boiling pot for eight minutes.
6. Cut some shallots and shredded peppers at this time.
7. When the fish is steamed, put on gloves and pour out the soup from the fish plate, and pick out the onions and ginger from the fish.
8. pour soy sauce on steamed fish
9. Shredded peppers and shallots are wrapped in fish.
10. Pour the hot oil on the fish.
1 1. Serve.
The practice of steaming butterfly fish, how to eat steamed butterfly fish well, and the daily life of steaming butterfly fish.
1. Prepare a sole (I cut the fish head and the plate won't fit).
Descaling and cleaning for later use.
3. Shred onions and carrots, and slice ginger.
4. Put the shredded ginger into the opening of the fish, dip it in salt evenly, add cooking wine and half a shredded onion and marinate for about 20 minutes.
5. Remove the fish until the marinade is removed, and add ginger slices and shredded onion at the bottom of the plate.
6. Put the fish on the ginger slices and put some shredded onion on the fish.
7. Steaming10min (fish15min)
8. Remove water and ginger, put shredded onion and carrot on the fish, and add steamed shark fin oil.
9. Heat another pot with peanut oil and pour it on the fish.
The method of sole, how to make steamed sole delicious, and the household practice of steamed sole.
Ingredients: flounder [figure] flounder food peanut oil [figure] peanut oil onion [figure] onion food ginger [figure] ginger food steamed shark's fin oil wine [figure] cooking wine salt carrot [figure] carrot food recipe: steamed flounder illustration +0 1 Explain the practice of washing and steaming plaice fish for later use. Illustration of the practice of shredding onions and carrots, slicing ginger and shredding steamed sole 44. Put shredded ginger into the opening of the fish, dip in salt evenly, add cooking wine and marinate half an onion for about 20 minutes. Illustration of the practice of steaming plaice 55. Take out the fish, remove the marinade and put it at the bottom of the plate. Illustration of steamed sole with shredded onion fish 77. Illustrating steaming plaice 10 minute (larger than fish 15 minute) 88. Put shredded onion and carrot on the fish and steam the sole with steamed shark fin oil.
Steamed sole steamed vegetable fish? More detailed
Raw materials:
Flounder 1 small tail (300g with bone), shredded ginger 1/2, onion 1.
Accessories:
2/3 cup of water, 1/2 tablespoons of soy sauce, 1 tablespoon of monosodium glutamate, 2 tablespoons of wine and a little salt.
Exercise:
1. Soak the dark side of plaice with hot water, and then put it in water to scrape off the scales. Cut an incision about 3 cm in the abdomen, take out the internal organs and wash them. Dry the water and make several shallow cuts on the light-colored surface. [Gourmet China]
2. Put the fish on the plate, wrap the tail with aluminum foil, pour the mixed A and sprinkle with soy sauce. Cover with plastic wrap and microwave for 4 minutes.
Microwave time 4 minutes
The practice of steaming butterfly fish, how to eat steamed butterfly fish well, and the daily life of steaming butterfly fish.
1. Prepare a sole (I cut the fish head and the plate won't fit).
Descaling and cleaning for later use.
3. Shred onions and carrots, and slice ginger.
4. Put the shredded ginger into the opening of the fish, dip it in salt evenly, add cooking wine and half a shredded onion and marinate for about 20 minutes.
5. Remove the fish until the marinade is removed, and add ginger slices and shredded onion at the bottom of the plate.
6. Put the fish on the ginger slices and put some shredded onion on the fish.
7. Steaming10min (fish15min)
8. Remove water and ginger, put shredded onion and carrot on the fish, and add steamed shark fin oil.
9. Heat another pot with peanut oil and pour it on the fish.
The practice of steaming butterfly fish
Steamed flounder
food
condiments
Plaice
500 grams
condiments
Cooking wine
Proper amount
salt
Proper amount
Seafood seasoning soy sauce
Proper amount
Onion ginger
Proper amount
Small onion
Proper amount
Colored pepper
Proper amount
step
1. The plaice should be melted first, then its thin scales should be removed and its internal organs should be cleaned.
2. Cut the fish in half (our fish plate can't hold it, so we have to cook it twice), cut the fish into a flower knife, and then put the shredded ginger in the flower knife.
3. Rub the salt on the fish, then add some cooking wine and marinate for 20 minutes.
4. Spread shredded onion and shredded ginger in a fish dish.
5. Lift the salted fish, put the soup into a fish dish, sprinkle some shredded onion and ginger on the fish, and steam it in a boiling pot for eight minutes.
6. Cut some shallots and shredded peppers at this time.
7. When the fish is steamed, put on gloves and pour out the soup from the fish plate, and pick out the onions and ginger from the fish.
8. pour soy sauce on steamed fish
9. Shredded peppers and shallots are wrapped in fish.
10. Pour the hot oil on the fish.
1 1. Serve.
How to cook steamed dish fish well, and the common practice of steaming dish fish.
food
condiments
Panyu
200 grams
condiments
oil
Proper amount
salt
Proper amount
verdant
Proper amount
energy
Proper amount
Seafood seasoning soy sauce
Proper amount
Cooking wine
Proper amount
step
1. Rinse the vegetables and fish, and cut the back several times, so as to steam them quickly and taste them.
2. Pour cooking wine and marinate for 10 minute to remove the fishy smell. In addition, cutting ginger and coating it on fish can also remove the fishy smell.
3. Slice the onion, spread it on the fish, sprinkle a little salt and steam it in cold water 15-20 minutes.
4. After steaming, the fish will separate out some water, pour out the water and remove the cooked shredded onion and ginger.
5. Code the freshly cut shredded onion and ginger on the fish, and sprinkle with steamed fish and soy sauce.
6. Put a little oil in the pot. When the oil is hot, pour shredded onion and ginger on the fish.
How to steam butterfly fish
The first step: first melt the plaice, then remove its thin scales, take out the internal organs and clean it.
Step 2: Cut the fish in half (our fish plate can't fit, we have to do it twice), cut the fish into flower knives, and then put the shredded ginger in the flower knives.
Step 3: Rub salt on the fish, then add some cooking wine and marinate for 20 minutes.
Step 4: Sprinkle shredded onion and ginger on the fish dish.
Step 5: Lift the salted fish, put the soup into a fish dish, sprinkle some shredded onion and ginger on the fish, and steam it in a boiling pot for eight minutes.
Step 6: At this time, cut some shallots and shredded colored peppers.
Step 7: After the fish is steamed, put on gloves to pour out the soup from the fish dish and pick out the onion and ginger from the fish.
Step 8: Pour the steamed fish sauce on the fish.
Step 9: Shredded peppers and shallots are covered with fish.
Step 10: Heat oil and pour it on the fish.
Step 11: Serve and eat.
How to make a good video of steamed butterfly fish
Composition:
Flounder [Figure] Flounder-like food
attar
Onion [Figure] Food similar to onion.
Ginger [Figure] Ginger is edible.
Steamed shark fin oil
Cooking wine [figure] cooking wine
salt
Carrots [Figure] Eat carrots together.
Recipe making:
Illustration steamed sole 1 1. Prepare sole strips (my fish is cut and put on a plate).
Illustration 22 Steamed sole. Wash the scale for later use.
Steamed sole illustration 33. Shred onion and carrot, slice ginger and shred.
Steamed plaice is the explanation. 44. Put the shredded ginger into the fish mouth, dip it in salt evenly, add cooking wine and marinate it with shredded onion for about 20 minutes.
Steamed plaice is the explanation. 55. Remove the marinade from the fish and put ginger slices and shredded onion at the bottom of the plate.
Steamed plaice is the explanation. 66. Put ginger slices on the fish and shredded onions on the fish.
Illustration of steamed sole 77. Steam in the pot 10 minute (fish 15 minute)
Illustration of steamed sole 88. Drain the water and put shredded onion and carrot into steamed shark fin oil.
Illustration 99 Steamed sole. Put the flower oil in another pot and heat it to water the fish.