"Dry-roasted pomfret" involves washing two or three pomfrets, eviscerating them, and scraping off the black film on both sides of the stomach.
Cut the washed pomfret with The Lancet on both sides of the fish, and then marinate it with salt, cooking wine and pepper.
Put the oil in the pan, and when the oil temperature is 80% hot, fry the pomfret until both sides are golden. Try to dry the fish with kitchen paper towels to avoid being splashed by oil when frying in the oil pan. )
Leave a little base oil in the pot, saute shallots, ginger, garlic and dried peppers, add sugar, vinegar and cooking wine to add soup to the fish. Pour the tomato sauce on the fish, bring it to a boil, simmer until the soup is thick, and season with salt.
Dried fish is fragrant, sweet and sour and slightly spicy. Children, ladies' favorite.
"Steamed pomfret" Fresh pomfret, washed to remove internal edema, and put a flower knife on the fish.
Marinate with cooking wine, onion ginger, salt and pepper for about twenty minutes.
After steaming in the steamer, steam the pomfret for about ten minutes, take it out, pick up the onion and ginger, and secrete soup from the fish plate. Pour the steamed fish sauce on the fish and code it with shredded onion.
Heat oil in the pot, pour the oil on the fish and serve.
Delicious and light, the best way to eat pomfret.
Pomfret is a common fish in China, which is also called mirror fish and flat fish in different places, mainly because of its round and interesting body shape, and can be regarded as edible and ornamental fish.
Moreover, pomfret has the advantages of thick meat and less thorns, tender meat and rich nutrition, so it is also a very delicious and popular fish. Here is a recommendation on the practice of pomfret fish.
Dry fried pomfret: This is one of the simplest methods. Just remove the phosphorus and internal organs from the bought pomfret. Cut each side twice and then apply a layer of salt on both sides for half an hour to taste; Heat the wok, put oil in it, pat a thin layer of white powder on the surface of pomfret (it is not easy to break the skin), put it in the wok, fry it on one side and on both sides, put it in a plate, and add a little pepper. It's delicious, fragrant and tender.
Steamed pomfret: As a kind of fish with thick meat, few thorns and light smell, pomfret is also suitable for steaming. After cleaning pomfret, scrape it with a little salt, a little white pepper, a few slices of ginger and cooking wine for a while; Boil hot water in a steamer. After the water is boiled, steam the fish in the fire for about 10 minutes (depending on the size of the fish). After steaming, remove the water from the plate, remove the ginger slices for steaming fish, add the shredded onion and ginger, burn a spoonful of hot oil and sprinkle with stimulating fragrance, season with soy sauce or steam fish with soy sauce, and serve.
Steamed pomfret with lemon: This dish is a little more troublesome than the above two kinds of ingredients, but it is hot and sour, appetizing, fresh and delicious, and it is worth a try.
This time, we mixed lemon juice, fish sauce, sugar and cooking wine according to the ratio of 2: 1: 1:0.5, then added ginger and garlic with one third sauce, mixed them together, and finally seasoned them with proper amount of salt. Steamed fish is basically completed.
Clean pomfret, and replace it with cutting knives on both sides, which is convenient for eating. Put pomfret in a plate with onion and ginger slices, pour in the steamed fish material we prepared, steam it in a steamer for about 10 minute after boiling, and sprinkle with chopped green onion, parsley and lemon slices after taking out. Pomfret itself is a kind of fish without a particularly heavy fishy smell, and our steamed fish ingredients also use a variety of materials to remove the fishy smell, so there is basically no fishy smell, and it tastes fresh and sour when it is hot.
This is how pomfret eat. What's your favorite fish? What do you think is the best way to eat fish?
Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future! Pomfret is one of the most popular fish. We usually eat pomfret. Because pomfret is rich in nutrition: protein content is high, protein content of pomfret meat is as high as 100g, fat content is 6.6g, and it is also rich in carbohydrates, calcium, phosphorus and iron. Pomfret is also rich in unsaturated fatty acids, which can lower human cholesterol. Pomfret meat contains trace elements such as selenium and magnesium, which has a good preventive effect on cardiovascular diseases such as coronary atherosclerosis.
Eating pomfret can benefit qi and nourish blood, nourish stomach and replenish essence, and is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching bones and muscles. Flat fish can also be used for children with chronic illness, deficiency of qi and blood, fatigue, loss of appetite and other diseases.
There are many common practices of pomfret: steamed pomfret, braised pomfret, fried pomfret, sweet and sour pomfret, etc. Here are two common practices of pomfret: steamed pomfret and fried pomfret.
Steamed pomfret:
Ingredients: one pomfret, onion, ginger, cooking wine, white pepper, steamed fish and soy sauce.
Production method:
1. The pomfret is disemboweled, cleaned and cut with a flower knife. Then marinate with cooking wine and pepper for about 20 minutes.
2. Slice ginger and shred onion for later use.
3. Put a few slices of ginger on the plate, pomfret on the ginger and shredded onion and ginger on the fish;
4. After the water is boiled, put the fish in the pot and steam for 10 minute;
5. Pour out the water in the pot after taking it out;
6. Pour the fish steamed with soy sauce on the fish, remove the ginger slices and shredded onion, pour hot oil on the fish, and finally sprinkle some shredded onion!
The method of frying pomfret;
Ingredients: pomfret, black pepper, pepper, fragrant leaves and cumin powder.
1. Cut the prepared pomfret with a knife and drain the water for later use.
2. Chop the fragrant leaves into powder, then put them in a bowl, add black and white pepper and cumin powder and mix well.
3. Sprinkle the prepared ingredient powder evenly on the pomfret.
4. Put oil and a little salt in a hot pot, heat the oil to 70%, and fry the pomfret until golden on both sides. Don't turn the fish frequently when frying, so as not to deform the fish.
There are several kinds of pomfret, including fresh water and sea water. There are all kinds of pomfret, which are common and common. I think more pomfrets that choose seawater are tender and have fewer thorns, which is very suitable for the elderly and children!
Because the meat is tender and there are few thorns, there are many ways to do it. If buying fish for cooking is the first consideration, what are its ways?
1. Grilled pomfret
The simple way is to barbecue directly, and the pomfret barbecue is also a good choice. Fish bones are less tender, and grilled fish is delicious.
Ingredients preparation: pomfret, various baking materials, oil, onion and sesame.
The fish should be obliquely cut three times on the back, then roasted on a charcoal stove, and rolled while roasting to ensure that the fish is roasted evenly on both sides;
Fish can be roasted for a long time, and both sides of fish skin can be roasted to golden color, which will be better, because grilled fish will lock the sweetness of fish in the fish, and after roasting to golden color, you can put seasoning, and it's done! Friends who like barbecue can try it!
Second, steaming
Steaming is definitely the choice of many people, light!
Ingredients: one pomfret, onion, garlic, shredded ginger, peanut oil and salt.
Tip: I don't put soy sauce in steamed fish here, because with soy sauce, the fish will lose its original flavor, and soy sauce will drown out the fish flavor (personal taste)
Wash the fish, cut three times on both sides and back, put a little oil in the dish to prevent the fish from touching the dish, and then add garlic, ginger and salt.
After the water boils, steam the fish and turn to a big fire. Depending on the size of the fish, generally speaking, 10 minutes is enough; Heat oil from another pot. When the fish is cooked, add the onion, and then pour the hot oil into the steamed fish. It's best to eat it immediately after steaming, but it doesn't taste good when it's cold.
Third, braised pomfret.
Ingredients: 1 pomfret, shredded ginger, garlic slices, chopped green onion, salt, a little chicken essence, sugar and soy sauce.
Wash pomfret, cut the fish a few times, marinate with salt for a while, shred ginger, slice garlic, and cut onion into chopped green onion.
Heat the oil in the pot, put pomfret on both sides, turn off the heat, add shredded ginger, garlic slices in turn, add soy sauce, sugar, a little salt and chicken essence, when the juice is dry, add water to cover the pot and cook for two minutes, sprinkle with chopped green onion and serve!
Just say three ways. Of course, I believe many friends have creative cooking methods. Let's share them!
Pomfret, sweet, flat and light in nature, is rich in protein and other nutrients, and has the effects of invigorating qi and nourishing blood, softening tendons and benefiting bones. Can be used for treating dyspepsia, diarrhea due to spleen deficiency, anemia, and muscle soreness. The most common way to fish is to braise in soy sauce, steam or stir fry. Steaming can better preserve the nutritional value of fish and ensure the original flavor of fish.
material
Three pomfrets
Appropriate amount of ginger slices
Steamed fish and soy sauce
Proper amount of salt
Appropriate shredded onion
Proper amount of cooking wine
1. Wash three fresh pomfrets, remove gills, cut a small mouth under the fish mouth, and remove internal organs.
2. In order to taste pomfret better, change the flower knives on both sides, reach the bones and put them on the plate.
2. Cut a slice of ginger into thin shredded ginger and ginger skin, cut off three shallots, put ginger skin, shallots and cooking wine into a bowl, and grab onion ginger juice for later use.
3. Add salt and onion ginger juice to the plate, smear salt on both sides, put ginger slices, and marinate for about 15 minutes;
4. After the steamer fires into the atmosphere, add pomfret, cover it and continue steaming for 6 minutes;
5. Prepare shredded onion when steaming fish. Remove the ginger and excess fish soup from the steamed fish.
6. Pour in a proper amount of steamed fish oil and sprinkle with shredded onion.
7. Heat the right amount of cooking oil in the pot. This should be a little hotter, until the oil smokes slightly. Then pour the hot oil on the shredded onion and hear the sound of "Zi La".
1: First, prepare all the ingredients.
2: Viscerate, gill, clean and cut the golden pomfret with a cross knife.
3: Take the pot, heat the oil, fry the fish in the pot until both sides are golden, and take it out for later use.
4. Wash the pot, start the pot again, hot oil, stir-fry diced meat and dried peppers.
5: Pour the minced onion, ginger and garlic again and stir-fry the diced bamboo shoots (optional).
6: Add two spoonfuls of bean paste and stir-fry red oil, then add 1 spoon of soy sauce, 1 spoon of oyster sauce, and appropriate amount of salt.
7: Put the fish into the pot again, add the water just in front of the fish, and turn to low heat until the juice is collected.
8: After collecting the juice, garnish with diced carrots and green and red pepper rings, and serve.
As a marine fish, pomfret is rich in high protein, which can reduce cholesterol and prevent cancer.
Next, I'll tell you what to do.
First, prepare the ingredients: pomfret, onion, ginger, garlic, soy sauce, rice vinegar, white wine, sugar, chicken essence,
Step 1: Wash the treated pomfret, put it in a bowl, prepare the seasoning, and cut the onion, ginger and garlic into appropriate sizes.
Step 2: Use oil in the pot. When the oil is hot, put the fish in and fry Huang on one side until golden on the other. Add rice vinegar, soy sauce and onion, ginger and garlic and stir fry.
Step 3: Add the right amount of sugar, slowly pour the right amount of water into the white wine, salt and chicken essence, bring it to a boil with high fire, turn to low heat and simmer slowly, and collect the pot to get soup.
Hello everyone! I am full to cook, and I am glad to receive an invitation to answer.
Generally speaking, the weight of pomfret is about 1 kg to 3 kg. Unsaturated fatty acids contained in fish are important substances to reduce the occurrence of cardiovascular diseases, and the cholesterol content is lower than all animal foods, which is most suitable for the elderly. Pomfret has thick meat, few thorns and good taste. Pomfret has the effects of invigorating qi and nourishing blood, invigorating stomach and replenishing essence, smoothing joints and softening bones and muscles, and is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia and soreness of bones and muscles. It is rich in nutrition and is a good natural nutrition. There are many ways to eat. Let me introduce my usual and simple methods, namely braising in soy sauce and steaming. If braised in brown sauce, it tastes fragrant, suitable for drinking, and steamed is delicious, which is also the best way to keep nutrients from losing in fish.
First of all, braised pomfret.
Ingredients: pomfret, salt, soy sauce, vinegar, beer, cooking wine, onion, ginger, garlic, coriander, Vitex negundo, sugar, pepper and oil.
1. First of all, we can slice the onion, ginger and garlic, cut the parsley into sections, cut the second meat into small circles, remove the viscera and gills of pomfret, rinse the black film in the belly of the fish, cut two or three knives diagonally on both sides of the fish, and make flower knives on both sides. After the fish is cut clean, add cooking wine, salt, onion and ginger to marinate for 10 minute.
2. pat a little dry starch on both sides of the pickled pomfret for use. When the wok is hot, wipe the bottom of the wok with ginger, add a little oil to heat it, put pomfret in the wok, fry it on low heat until both sides are golden, and then drain the oil. Pay attention to the heat when frying fish. If it is not good, you can ignore this step and fry the fish directly.
3. Add a proper amount of oil to the pot, add pepper, onion, ginger, garlic and pepper to stir fry, and add cooking wine, soy sauce, vinegar and a little sugar to refresh. Adding a proper amount of beer to the pot can drown the fish.
4. Boil the beer water in the pot, add the fried pomfret, simmer 15 minutes, and turn over for 5 minutes. At this time, take a bowl and add a proper amount of starch to make juice. When the fish is cooked, pour the starch into the fire to collect the juice and plate it. Sprinkle with coriander.
Second, steamed pomfret.
Ingredients: pomfret, onion, red pepper, salt, pepper, cooking wine, steamed fish sauce and peanut oil.
1. Slice onion and ginger, shred some onion and red pepper for later use.
2. Wash the pomfret and cut two or three knives diagonally on both sides of the fish, both sides should be as deep as the fishbone. After the fish is cut clean, add cooking wine, salt, onion, ginger and pepper 10 minute.
3. Start the steamer, add pomfret after the fire, continue steaming for 5 minutes, remove the onion ginger and excess fish soup from the steamed fish, pour in a proper amount of steamed fish soy sauce, and add chopped green onion and shredded red pepper.
4. Heat a proper amount of peanut oil in a small pot until the oil smokes slightly, and pour the hot oil on the shredded onion to make steamed fish.
Pomfret, mainly distributed in the coastal areas of China, central Japan, North Korea and eastern India. Pomfret is rich in nutrition and protein. In addition, pomfret meat is also rich in unsaturated fatty acids and trace elements selenium and magnesium. Chinese medicine believes that pomfret has the functions of invigorating qi and blood, invigorating stomach, supplementing energy and strengthening muscles and bones.
How to make pomfret delicious?
According to my personal taste, I think dry-cooked pomfret is more delicious.
First, clean the slaughtered pomfret, remove the black film, draw out the fishy lines on both sides, and replace them with willow knives for later use.
Secondly, marinate pomfret with onion, ginger, garlic, aniseed, salt flavor and cooking wine for fifteen minutes.
Finally, the pickled pomfret is fried at high oil temperature. Add a little base oil to the pot, add pork fat, add onion, ginger and garlic, stir-fry, add Laoganma Chili sauce, Guilin Chili sauce, spicy girl, Pixian bean paste, oil consumption, diced carrots and white radish, add a little soup and sugar, add fried pomfret, and stew for about 20 minutes to get red oil.
Pomfret tastes best when fried.
Marinate 1 hour with a little cooking wine, soy sauce, onion, ginger and garlic, then take out the fish, use kitchen paper to absorb the juice attached to the fish surface, cross the fish back, and simply put some salt and pepper on the fish. Light the non-stick pan, oil it, put the fish in when the oil is hot, leave the fish and the pan alone, wait for 2 minutes, stir-fry the fish with a shovel and have a look. If it is slightly burnt, turn it over, then fry it for 1 min for 30 seconds, then turn it over every 1 min, and then take it out of the pan when the fish is solidified and the surface is crisp. Then in a frying pan, add the juice of pickled fish, including onion, ginger and garlic, and cook until it bubbles. Finally pour it on the fried pomfret! It tastes great!