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 prepare pomfret and the details of the ingredients of stewed pomfret in home cooking.
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
1
Wash fresh pomfret and gut it. Insert your knife obliquely into your body.
2
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 3: How to eat pomfret, without fishy smell? If pomfret wants to remove fishy smell, it can be pickled with beer (cooking wine), onion, ginger and garlic for 0/5-20 minutes, which can improve the taste and remove fishy smell. The practice is as follows:
Braised pomfret
material
1: 2 770g of deep-sea golden pomfret, eviscerated, washed and drained for later use;
2: 2 tablespoons of oil, 2 peeled slices of garlic cloves and 2 washed onions; Ginger 1-4 tablets;
3: 1 tbsp Shao wine, 1 and 1/3 glasses of water, 1/2 teaspoons of salt, 1 tbsp swastika, 1 tbsp soy sauce, 2 teaspoons of sugar and 1/6.
4: sesame oil 1 teaspoon.
working methods
1, non-stick pan, add 2 tbsp oil, put it on the stove, turn on medium heat, add fish and fry on both sides.
2. Add garlic cloves, onion slices and ginger slices. After the stuffing is tasty, add three ingredients in turn. After boiling, simmer 15 minutes, and turn the fish in the middle.
3, adjust the medium fire to collect juice, pour 4 sesame oil and serve.
Question 4: Is pomfret delicious? How to make it delicious? Ingredients: 1 pomfret (about 600g), 2 onions, 3 cloves of garlic, 1 pepper.
Material A: 2 tablespoons of soy sauce, white vinegar 1 teaspoon, Chili powder 1 teaspoon, sugar 1 teaspoon, and cooked white sesame 1 teaspoon.
working methods
1。 Wash the fish, drain the water, and cut three or four ways diagonally on both sides of the fish.
2。 Seed pepper, shred onion and slice garlic for later use.
3。 Heat 2 tbsps of oil in the pan, add fish, fry on low fire until both sides are golden yellow, then pour in the prepared material A, shredded onion, shredded pepper and shredded garlic, and simmer for about 5 minutes until the soup is dry.
Question 5: How to treat small pomfret and how to eat it is delicious. Since it is a small pomfret, steaming is not applicable ~ LZ you can consider frying, sauce, sweet and sour, etc. ...
-Dry roasted pomfret-
Ingredients: pomfret
Accessories: onion, ginger, garlic, minced meat.
Seasoning: oil, cooking wine, soy sauce, fermented grains, sugar, hot sauce, starch and corn starch.
Operation:
1. Wash the fish, tilt the knife edge every 2 cm on both sides of the fish, and cut the onion, garlic and ginger into powder;
2. Marinate the fish with soy sauce, dip it in a little raw flour, put oil in the pot and heat it to 80%, fry the fish in oil until golden brown, and take out the clean oil;
3. Put oil in the pan, saute shallots, ginger and minced garlic, saute minced meat, add hot sauce, stir-fry until red oil is produced, add wine, soy sauce, sugar and water to boil, add pomfret, simmer for 8 minutes, take pomfret out and put it on a plate, and turn to high fire to collect juice.
Second, curry pomfret
Ingredients: oil curry, pomfret, onion, chopped green onion, minced garlic, soy sauce, salt, pepper and monosodium glutamate.
Exercise:
1. Spread the oil curry evenly on the cleaned pomfret, marinate with soy sauce and salt for more than 2 hours, and cut chopped green onion and garlic into small bowls for later use.
2. Stir-fry onion and minced garlic in oil, add pomfret and marinade and stir-fry. When the fish is cooked, add a little onion and sprinkle with pepper and monosodium glutamate.
Third, lemon pomfret (microwave method)-
Ingredients: 700g pomfret, 60g butter, salt 1 teaspoon, pepper 1 teaspoon, water 1 teaspoon, coriander 1 teaspoon, lemon juice 1 teaspoon, lemon/.
How to do it:
1, mix lemon juice, chopped parsley and butter.
2. Wash and dry pomfret, and mix salt, pepper and butter evenly.
3. Put the fish in a plate, add water and heat at medium and high temperature for 6 minutes. After taking out, decorate with lemon slices.
Question 6: How to make pomfret in the sea? The practice of pomfret fish
Steamed pomfret
Material: 400g flat fish.
Accessories: pork ribs (pork belly) 100g.
Seasoning: salt 3g cooking wine 3g pepper 3g star anise 3g onion 4g ginger 3g.
Cooking method
1. Cut the onion and slice the ginger;
2. Wash the fish, remove the gills and viscera, draw a cross knife on both sides of the fish and put it into the soup plate;
3. Put onion, ginger, star anise, pepper and sliced meat on the fish and sprinkle a little salt;
4. Put the fish dish in a steamer, steam it over high fire, and then take out the onion, ginger, star anise, pepper and sliced meat;
5. Pour the original soup in the fish dish into the pot, season with salt, boil it and pour it on the fish.
Pomfret in white sauce
White pomfret raw materials:
1 pomfret (about 750g),100g milk, 25g minced cooked ham, 50g lard,100g soup, proper amount of monosodium glutamate, refined salt, salt, ginger, onion and starch.
The practice of pomfret:
1. Remove scales, laparotomy, gills and intestines of pomfret, wash, wipe the water inside and outside with a cloth, then insert flower knives on both sides of the fish with a knife, add 2.5g of refined salt, sprinkle with salt, add ginger and shallots, steam in a steamer for 12 minutes, and take out the decanter to remove.
2. Put the soup into a tripod, add monosodium glutamate, 2.5g refined salt and starch water, and stir well together, that is, take the tripod out of the furnace, add lard and milk, stir well, cook it again, pour it on the fish, and spread the ham powder on the pomfret into two straight lines.
Yipin pomfret
Composition:
600g pomfret 1, 1 one tablespoon of soy sauce and Shaoxing wine, one teaspoon of sugar and balsamic vinegar, a little curry powder and pepper, sesame oil, corn flour and garlic.
? Exercise:
(1) eviscerate and clean pomfret, cross the head and tail on both sides of the fish, cross the middle, marinate with light soy sauce (1/3) and Shaoxing wine (1/2), and then dip in raw flour.
(2) Heat the pan and drain the oil. When it is 80% ripe, put the whole pomfret into the pan and fry until golden brown, then pour it into the colander and filter off the oil.
(3) Leave a proper amount of oil in the pot, saute garlic until fragrant, add soup, soy sauce, sugar, curry powder, pepper, sesame oil, vinegar and Shaoxing wine, pour pomfret after boiling, simmer on low heat until the juice is sticky, season when it is dry, take the pot and put it on a plate, and decorate the plate with tomato slices, shredded radish and onion eyebrows.
Pomfret with tomato sauce:
Wash and drain pomfret, then boil and add oil. When the oil is hot, fry the fish until golden on both sides. Put tomato sauce (a little water) in the pot and add sugar (as much as you want). After saccharification, pour it on the fish.
Pan-Fried Pomfret
Ingredients: yellow pomfret, red pepper, onion, coriander, garlic, Laoganma lobster sauce.
Practice: clean the inside and outside of the yellow pomfret, and be sure to clean the blood, blood clots and intima in the fish belly. Cut two knives diagonally on each side of the fish until the fish bones, and marinate with cooking wine and soy sauce for about 30 minutes. Fish with Chinese sauerkraut: Seed the red pepper and cut it into small pieces, cut chives and coriander into sections, and slice garlic for later use.
The dry pan is very hot (to prevent fish from sticking to the pan). Gently dry the fish with kitchen paper, pour the oil into the pot, add the fish, fry on medium heat until one side is golden, then turn over and fry until the other side is golden (the skin of the fish is soaked in soy sauce, which is easy to fry), and then take it out of the pot and plate it. Don't turn the fish upside down when frying, it will spoil the fish.
Just use the oil of fried fish, saute garlic slices and red pepper, add a spoonful of lobster sauce, pour in the juice of pickled fish, add some sugar and pepper, bring to a boil, add shallots and coriander, spray some cooking wine, and pour the juice on the fish, and you're done.
I ate some ginger juice left over from fish, and I cooked a meal with it. Wow, I ate another bowl. It was delicious.
Question 7: How to make small white pomfret delicious? 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 8: How to prepare small pomfret 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
1
Remove gills and bellies from pomfret, wash and drain, and use salt, sugar and cooking wine.
2
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 9: How to make chicken pomfret delicious? Keywords steaming, ginger, salt,
Question 10: How to eat pomfret and snapper well? Clean the fish at the fishmonger's place, make a diagonal cut on the fish, take it home and wash it, and dry it with salt, bean powder and cooking wine for later use.
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.