Raw materials:
Flounder (2kg) 1/4, radish 10cm, 4 pieces of perilla, 3cm pieces of seaweed, young leaves 10g, and appropriate amount of soy sauce.
Production method:
1. Boned and peeled three flounder.
2. As shown in the figure, cut into 5 mm thick fish slices.
3. Slice the radish.
4. Soak the seaweed overnight, boil it, soak it in cold water, take it out and cut it into appropriate sizes.
5. Put the radish slices on the plate, put the fish slices on the plate covered with purple, seaweed, tender leaves and Undaria pinnatifida as a side dish, and season with soy sauce.
2 "Fried Flounder"
Raw materials:
Fresh flounder1500g, egg100g, flour100g.
Seasoning:
250g of cooking oil, 50g of sherry, proper amount of white vinegar, proper amount of refined salt and pepper.
Cooking method:
1. Wash flounder, remove head and tail, cut into 150g pieces, sprinkle with refined salt, white vinegar, pepper and sherry, marinate15min, and then dip in a layer of flour and egg liquid.
2. Heat the pan and pour in cooking oil. When the oil temperature is 50%, fry the fish pieces one by one until golden and fragrant, and serve.
Features: Delicious and tender.
3. Roasted flounder with vanilla and lemon:
Mix flounder meat with salt, white pepper, olive oil, lemon juice, sweet basil, a little starch and a little white wine, marinate for about half an hour, then put each fish into bread flour, put lemon slices into a baking tray at regular intervals, sprinkle with shredded onion and garlic slices, and bake in the oven until golden brown.
4 "Steamed flounder"
Scrape the fish scales, cut open and take out the intestines, cut into pieces, put them in a basin and wash them, then pour in salt, 500g/ tbsp, wine, stir them by hand, knead them, marinate them for 15min, then wash them, put them in a plate, pour in pepper, ginger, onion, allspice powder and 2 tbsp of water, and steam them.
5 "Roasted Alaska flounder"
Raw materials:
Flounder, kiwi fruit, onion, salt, black pepper, olive oil, barbecue sauce, Tian Tian fresh, honey.
Operation:
1. Slice the flounder, marinate it with chopped black pepper, salt, Tian Tian fresh, barbecue sauce and onion 1 hour, then absorb the water with a towel, then dilute the honey, smear it on the fish, brush it with olive oil and put it in the oven or (fry in oil pan) and plate it;
2. Put the kiwi fruit on the edge of the plate.
1 Sichuan lobster sauce fish
trait
Delicious, tender and smooth, with strong flavor and unique flavor, Douchi is a good accompaniment.
raw material
450g of fresh fish. Tongchuan Douchi, 50g. 500g vegetable oil, 50g onion15g garlic15g cooking wine10g salt, 50g soy sauce10g fresh soup, 2g pepper, 0g sesame oil10g ginger/kloc.
manufacturing process
1, wash the fresh fish. Cut into strips with a length of 5cm and a width of1.2cm, and marinate with ginger slices, onion, salt, cooking wine and pepper.
2. Chop the lobster sauce into fine grains, cut the onion into sections about 3 cm long, and cut the garlic into discs.
3. Put the pot on fire, add vegetable oil to about 200℃, add fish sticks, fry until golden brown, remove the oil from the pot, add a little clean vegetable oil, heat, add lobster sauce and fry until water is dry, add onion and garlic slices, and pour fish sticks.
4. Add cooking wine, salt, soy sauce, fresh soup, and pepper, stir-fry until the juice is dry, add sesame oil, and let the pan cool.
5. When eating, put the fish sticks on the plate, remove the onion and garlic, and pour the original juice on the fish.
2 "lobster sauce fish (figure)
Materials:
1 fresh fish, 150g lobster sauce, 10g pickled sea pepper, 10g ginger rice, 200g mixed oil, 1g refined salt, 3g pepper, 10g white sugar, chopped green onion, cooking wine.
Exercise:
1. Wash the fish, dry it, and add a few yards of refined salt, starch and cooking wine to taste.
2. The sea pepper is pedicled and seeded, and cut into nail pieces.
3. Mix sugar, ginger rice, monosodium glutamate, pepper, vinegar, garlic and fresh soup into juice for later use.
4. Put the wok on fire, fry the fish in a 70% hot oil pan until it is 70% cooked, drain the remaining oil, leave a little oil in the pan, put the fish aside, add watercress and pepper into the oil, fry until crisp, add pickled sea pepper, stir fry a little, then mix in a little fresh soup, add lobster sauce to taste, add a little water starch to adjust the juice, and serve out of the pan.
3 "Microwave Douchi Fish"
Materials:
One fish (carp or octopus, about 1 kg), 2 tablespoons of lobster sauce, 4 pieces of garlic, a little ginger, onion and red pepper.
Seasoning:
1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar and corn flour, 1/2 cup water.
Exercise:
1) After cleaning the fish, mark it with knife marks and marinate it for 2-3 hours.
2) Chop garlic and shred ginger, onion and red pepper.
3) Put the douchi, garlic, ginger, onion, red pepper, soy sauce, sesame oil, sugar, corn flour and water into a bowl and stir evenly for later use.
4) Put the fish in the microwave oven, pour the mixed seasoning on the fish and put it in the microwave oven for 3 minutes.
5) Take out the fish, turn it over and heat it in the microwave oven for 2 minutes.
Features: ruddy color, delicate taste, sweet and spicy.
Answer: April 24, 2005 15: 52 Questioner's evaluation of the answer:
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Boiled fish with Chinese sauerkraut and Chili
[Wise Man] Cut the flounder
Flounder (2kg) 1/4, radish 10cm, 4 pieces of perilla, 3cm pieces of seaweed, young leaves 10g, and appropriate amount of soy sauce.
Production method:
1. Boned and peeled three flounder.
2. As shown in the figure, cut into 5 mm thick fish slices.
3. Slice the radish.
4. Soak the seaweed overnight, boil it, soak it in cold water, take it out and cut it into appropriate sizes.
5. Put the radish slices on the plate, put the fish slices on the plate covered with purple, seaweed, tender leaves and Undaria pinnatifida as a side dish, and season with soy sauce.
Fried flounder
Raw materials; Fresh flounder1500g, egg100g, flour100g.
Seasoning: 250g of edible oil, 50g of sherry, proper amount of white vinegar, proper amount of refined salt and pepper.
Cooking method: Wash flounder, remove head and tail, cut into 150g pieces, sprinkle with refined salt, white vinegar, pepper and sherry, marinate15min, and then dip in a layer of flour and egg liquid.
Heat the pan and pour in cooking oil. When the oil temperature reaches 50%, put the fish pieces one by one and fry until golden and fragrant. Serve.
Features: Delicious and tender.
Bake flounder with vanilla and lemon;
Mix flounder with salt, white pepper, olive oil, lemon juice, sweet basil, a little starch and a little white wine, marinate for about half an hour, and then dip each fish in bread flour.
Arrange lemon slices at intervals, sprinkle shredded onion and garlic slices on the baking tray and bake in the oven until golden brown.
Steamed flounder
Scrape the fish scales, cut open and take out the intestines, cut into pieces, put them in a basin and wash them, then pour in salt, 500g/ tbsp, wine, stir them by hand, knead them, marinate them for 15min, then wash them, put them in a plate, pour in pepper, ginger, onion, allspice powder and 2 tbsp of water, and steam them.
Roasted Alaska flounder
Ingredients: flounder
Accessories: kiwi fruit and onion
Seasoning: salt, chopped black pepper, olive oil, barbecue sauce, Tian Tian fresh, honey.
Operation:
1. Slice the flounder, marinate it with chopped black pepper, salt, Tian Tian fresh, barbecue sauce and onion 1 hour, then absorb the water with a towel, then dilute the honey, smear it on the fish, brush it with olive oil and put it in the oven or (fry in oil pan) and plate it;
2. Put the kiwi fruit on the edge of the plate.
Ruyi snack
Ingredients: 2 kale, 50g flounder, jellyfish head100g.
Accessories: a little carrot.
Seasoning: half a spoonful of salt, a little chicken essence, half a cup of broth, pepper, starch, wine and cooking oil.
Practice: 1. Wash kale and cut it into hob pieces, cuttlefish slices, jellyfish heads and carrots into diamond pieces; 2. Pour the above raw materials into boiling water, blanch and drain; 3. set fire to the oil in the dry pot. When the oil is 60% hot, pour in Chinese kale, flounder and jellyfish, oil them together until they are 90% cooked, and then drain the oil. 4. Leave the oil in the pot, add the broth, wine, salt, chicken essence and pepper, pour in the raw materials, thicken the water starch and stir fry.
Roasted flounder
Material: one flounder (about 750g).
Seasoning: cooking wine100g, refined salt15g.
Cooking method: Wash the fish, cut off the head and tail, leaving a middle section (about 500g), thin the belly bone of the fish with a knife, flatten the skin of the fish, cut into small pieces about 5cm long and 3cm wide, sprinkle with 12g refined salt, mix and marinate for 3h, wash with clear water, put into a pot, and marinate with cooking wine and 3g refined salt/kloc-0.
Heat charcoal to medium heat, put the fish skewers on it, turn them over while roasting, and slowly roast them until they are cooked. Don't burn the fish skin with fire. Put the fish skewers in the basin, pull out the drill and eat them while they are hot.
Features: fresh and delicious.
Flatfish mushroom roll
Ingredients: flounder meat, water mushroom, butter sauce.
Exercise:
1. Fry the fish in the pan until golden on both sides, take it out and put it in the middle of the plate.
2. Roll up the mushroom roots with fried fish fillets and put on the mushroom heads.
Decorate the plate with carrot sticks and cucumber sticks, and sprinkle some butter juice on it.
Chrysanthemum Alaska flounder ball
Ingredients: Alaska flounder 600g.
Seasoning: Shaoxing wine 25g, salt and monosodium glutamate, raw flour 150g, refined oil 1250g, tomato sauce 150g, sugar 200g and white vinegar 20g.
Making:
1. Replace the flounder knife with a spherical chrysanthemum.
2. Add salt, monosodium glutamate and Shaoxing to flounder, and pat well with raw flour.
3. When the refined oil is burned to 70%, fry the fish balls in the pot until golden brown and put them in the plate.
4. Add water, sugar and salt to the tomato sauce, add white vinegar after boiling, and thicken the fish balls.
Features: bright red color, sweet and sour taste and beautiful appearance.
Braised Alaska flounder
Ingredients: Alaska flounder 450g.
Seasoning: 40g of soybean oil, 2g of monosodium glutamate, proper amount of sugar, 25g of Shaoxing wine, 25g of refined oil, 25g of starch, and proper amount of onion and ginger.
Making:
1. First clean the flounder and process it into cubes.
2. Heat the wok, use an oil pan, then add the flounder, stir fry slightly, cook Shao wine, add soy sauce and a little soup, cover the pot, and medium heat.
3. When the soup is thick, thicken it with wet starch, turn the pot, turn the raw materials over and pour the oil on it.
Phoenix-tailed Alaska flounder roll
Raw materials; Alaska flounder 250g, grass shrimp 10.
Seasoning: salt, a little monosodium glutamate, Shaoxing wine 15g, ginger juice 15g, refined oil 25g and starch 50g.
Making:
1. Slice flounder, decapitate grass shrimp, shell and leave tail.
2. Add salt, monosodium glutamate, ginger juice and Shaoxing wine to the fish fillets.
3. Put a grass shrimp on a fish fillet, roll it up, steam it in a steamer for ten rolls for three minutes, then take it out and pour some thin clams on the surface.
Bad Alaska flounder
Ingredients: Alaska flounder 350g, water-borne auricularia auricula.
Seasoning: 50 grams of gutter oil, a little salt, monosodium glutamate, 750 grams of refined oil (actual dosage is 50 grams), appropriate amount of sugar, 75 grams of starch, eggs 1 piece.
Making:
1. Wash the flounder first, remove the skin and bones, change the knife and grow into square slices.
2. Add salt, egg white and 25g starch to the flounder for sizing.
3. Add water to the wok and put the black fungus into the plate first.
4. Heat the wok and put 750 grams of oil in the oil pan. When the oil is heated to 40%, add the fish fillets, spread them out with a spoon, pour them out when they become milky white, drain the oil, add soup, salt, sugar, monosodium glutamate and waste oil to the pot, then add the fish fillets, boil and thicken them, and pour in the oil.