How to make dried pomfret delicious?

Question 1: How to make dried salted pomfret? Go to Baidu.

Question 2: What should Wuchang fish do to make it delicious? Name of recipe: steamed pomfret

Production method: materials

1 pomfret (about 700g), 2 shallots, 40g ginger, 1 red pepper.

condiment

Material a: salt 1 teaspoon.

B: 1 teaspoon of white pepper and 2 teaspoons of rice wine.

C material: soy sauce 1 teaspoon.

working methods

1. Wash ginger and slice; Cut the abdomen of pomfret, remove gills and viscera, and wash.

2. Cut 2 knives lightly on both sides of the fish with a knife.

3. Apply material A evenly on both sides.

4. Put in a dish, add ginger and material B and marinate for 30 minutes.

5. Move the pomfret into the steamer and take it out after steaming.

6. Pour the extra soup on the plate.

7. Wash the onion, cut it into sections, remove the pedicle of red pepper, wash it, cut it into filaments, spread it on a pomfret plate, and pour it into C.

8. Heat 2 tablespoons of oil in the pot and pour it into the plate.

skill

When steaming fish, how to avoid losing the taste of the fish?

When steaming fish, spread 2~3 onions between the fish and the plate, so that there is a gap between the fish and the plate, and steam can completely convection in the four kinds of fish, which can not only shorten the time of steaming fish, but also remove the fishy smell.

Question 3: How to make dried pomfret slices delicious-,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 4: How to prepare dried fish scales? Ingredients: 8 small yellow croaker pepper powder 1/4 teaspoon (1 g) white pepper powder 1/4 teaspoon (1 g) cumin powder 1 teaspoon (5g) Chili powder 1 teaspoon (5g

Exercise:

1) Cut off all the fins of small yellow croaker with scissors, and then cut off the internal organs from the lower abdomen. Rinse with clear water and drain.

2) Put the small yellow croaker in a bowl, add pepper powder, white pepper powder, cumin powder, Chili powder, cooking wine and salt, stir well and marinate for 20 minutes.

3) Mix the starch and baking powder and put them in a flat plate. After the salted small yellow croaker is coated with starch on both sides, gently tap on the edge of the plate to shake off the excess starch.

4) Pour the oil into a small pot, heat it to 80% heat (a little smoke comes out from the oil surface), then turn off the fire, pour in the small yellow croaker, fry the fish with the remaining temperature of the oil (about 1 minute, the fish turns yellow slightly), and then take it out.

5) Heat the oil to 10% heat (oil bubble) with high fire, pour in the small yellow croaker, turn off the fire after 10 second, and take out the small yellow croaker to control the oil. The second frying can make the fish skin more brittle.

Super wordy:

* * For the convenience of eating, you can remove the head when cleaning the small yellow croaker. Small yellow croaker has no scales, so it doesn't need scraping. Scissors that have cut fish will smell of fish. You can wipe it with lemon slices or clean it with a little vinegar to remove the fishy smell.

* * Starch and baking powder must be fully stirred evenly, otherwise it will only stick to the fish part of baking powder and taste bitter.

* * In order to save fuel, I suggest you use the smallest pot at home. Things can be fried several times, which is better than watching a big pot of oil run out and be dumped.

* * Small yellow croaker is tender and easy to cook. In order to fry the crispy taste, you can borrow the residual temperature of the oil, and you don't have to keep burning during the production process.

* * Seasoning for pickling small yellow croaker. If you don't like the taste of cumin and pepper, you can omit it according to your own preference. Sprinkle some salt and pepper after frying. It tastes good.

Question 5: How to make dry-fried pomfret delicious, and the main ingredients of dry-fried pomfret.

silvery pomfret

600 grams

condiments

oil

Proper amount

salt

Proper amount

wine

Proper amount

step

1. Cut the fish back with a flower knife and marinate with salt and wine 10 minutes to taste.

2. Put oil in the pan and fry slowly.

3. Turn over after frying.

4. crispy fried pomfret is ready.

Tips 1。 Pomfret is rich in unsaturated fatty acids, which can reduce cholesterol. It is a good fish food for people with hyperlipidemia and high cholesterol. silvery pomfret

2. Pomfret is rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay aging and prevent cancer.

Question 6: How to eat small white pomfret well? How to eat small white pomfret? Technology: Fried salt and pepper pomfret. Material: Ingredients: 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 7: What is the practice? How to cook dry roasted golden pomfret? What is the practice of dry roasting golden pomfret in China?

1. The golden pomfret was eviscerated and its gills were cleaned.

2. Absorb the water on the surface of golden pomfret with kitchen paper.

3. Pick a cross knife on each side of the golden pomfret.

4. pat a layer of dry starch on the surface.

5. Slice ginger and garlic, and cut the onion obliquely into sections.

6. Prepare chopped Chili sauce.

7. Heat the pan, add a little oil and heat it to 70% heat. Add golden pomfret.

8. Fry until golden on both sides.

9. Leave the bottom oil in the pot and add onion, ginger and garlic to saute.

10. Add chopped Chili sauce and saute until fragrant.

1 1. Put the fried fish in the pot.

12. Cook cooking wine and aged vinegar, add salt, sugar, soy sauce, soy sauce and appropriate amount of water, and bring to a boil.

13. Turn to medium heat and cover with stew 10 minute.

14. After opening the lid, collect the fire juice until it is thick, and then put it on the plate. Finally, sprinkle chopped shallots on the surface.

Question 8: How to cook dry-cooked golden pomfret? Dry-cooked home-cooked ingredients of golden pomfret.

Golden pomfret 1 strip chopped pepper sauce 30g auxiliary onion 10g ginger 10g garlic 20g soy sauce 2 tsp soy sauce 1 tsp cooking wine 1 tsp salt 1 tsp sugar 1 tsp aged vinegar/kloc-0.

step

Steps of dry-cooking golden pomfret 1 1. The golden pomfret was eviscerated and its gills were cleaned.

Dry burning golden pomfret step 22. Absorb the water on the surface of golden pomfret with kitchen paper.

Step 33 of dry burning golden pomfret. Pick a cross knife on each side of the golden pomfret.

Dry burning golden pomfret step 44. Pat a layer of dry starch on the surface.

Dry roasted golden pomfret step 55. Slice ginger and garlic, and cut onion obliquely into sections.

Dry-burning golden pomfret 66. Prepare chopped Chili sauce.

Dry-burning golden pomfret 77. Heat the pan, add a little oil and heat it to 70%. Add golden pomfret.

Dry roasted golden pomfret step 88. Fry until golden on both sides.

Dry burning golden pomfret steps 99. Leave the bottom oil in the pot and add onion, ginger and garlic to taste.

Dry roasting golden pomfret 10 10. Add chopped Chili sauce and stir-fry until fragrant.

Steps of dry-cooking golden pomfret1111. Put the fried fish in the pot.

Steps of dry-cooking golden pomfret 12 12. Cook cooking wine and aged vinegar, add salt, sugar, soy sauce, soy sauce and appropriate amount of water, and bring to a boil.

Steps of dry-cooking golden pomfret 13 13. Turn to medium heat, cover and simmer for 10 minutes.

Steps of dry-cooking golden pomfret: 14 14. After opening the lid, collect the juice until it is thick, and then put it on the plate. Finally, sprinkle chopped shallots on the surface.

skill

Key:

1. Add golden pomfret when the oil temperature is higher, so that the skin won't break.

2, cooking wine and vinegar should be cooked first, so the deodorization effect is better.

3. Finally, when there is basically no soup in the pot, you can cook it.

Question 9: How to make the dried salted fish eggplant pot?

Materials:

Salted fish in pairs, diced; Two pieces of eggplant, peeled, cut into pieces with a hob or cut into strips; Garlic powder and Jiang Mo are appropriate; Chop several pieces of fermented soybean;

Exercise:

1, the eggplant is oiled in 70% hot oil (the picture can be economical: the eggplant is not fried in a hot pot), mainly to control the excess water in the eggplant first;

2. Stir-fry ginger slices, minced garlic and lobster sauce in a wok, add salted fish and cook wine; Add eggplant, add a little salt, sugar, soy sauce and spiced powder to taste, stir-fry for one or two minutes until all the materials are uniform, add a small cup of broth or water to the casserole, stew for five minutes until the juice thickens, add a few drops of sesame oil, and add chopped green onion or minced garlic.

Steamed pork belly with salted fish

Materials:

Sun-dried salted fish (such as pepper, sausage, preserved fish, pomfret, etc.). ) is about 100g, and the best pork belly is 150g.

Material adjustment:

Ginger 15g, onion 15g, salt 5g, pepper ring 20g, sugar 5g, steamed fish sauce 1 teaspoon, and raw flour 15g.

How to do it:

1. Wash salted fish with clear water and cut into pieces.

2. Cut the pork belly and marinate it with soy sauce, sugar, salt, oil and raw powder.

3. Put the main ingredients in a steaming pan, add onion, shredded ginger, pepper rings, steamed fish sauce and sugar, mix and steam in a drawer for about 10- 15 minutes.

Put the main ingredients in a steamer, add onion, shredded ginger, pepper rings, steamed fish sauce and sugar, mix and steam in a drawer for about 10- 15 minutes. Add sesame oil to the pot and serve.

Salted egg fried rice

Materials:

Salted fish, chicken breast or drumstick, rice, chopped green onion, a little shredded ginger.

Exercise:

1, salted fish and chicken are cut into small pieces, and salted fish is better.

2, put oil, shredded ginger, fried salted fish and chicken.

3. Stir-fry rice (in fact, it is the best taste to let the leftovers pass through the refrigerator). Stir-fry until the rice is scattered one by one, then put the salted fish and chicken in and stir-fry, evenly sprinkle with chopped green onion, stir-fry until the fragrance is overflowing, and then serve.

Salted fish original pot rice

Diced salted fish 1/2 cups of rice, 2 cups of water, 2 cups of diced chicken 1/4 cups of minced garlic 1 tablespoon of diced carrots 1/3 cups of diced mushrooms 1/4 cups of corn kernels 1/8 cups of green beans1/. 3 tablespoons ginger juice 1/3 tablespoons sesame oil 1/2 tablespoons white pepper 2 tablespoons spicy oil 1/3 tablespoons sugar 1/3 tablespoons.

[production process]

(1) Wash the rice, add 2 cups of water, soak in the pot, and put the diced salted fish in the frying pan 1 min.

(2) After the diced salted fish is slightly drained, the diced salted fish, together with other materials and all seasonings, is put into a pot soaked with rice and stirred evenly.

(3) Add 1/2 cups of water to the outer pot of the rice cooker, steam the materials in the method (2) in the inner pot of the rice cooker, take them out, and eat them with a little stirring. If the diced vegetables used contain a lot of water, the amount of water added during cooking should be slightly reduced, so that the cooked rice in the original pot will be fragrant but not soft and sticky.

Celery salted fish rice

Materials:

Diced celery 1 cup diced salted fish 2 tablespoons white rice 2 cups water 2 cups seasoning A: salt 1 teaspoon sesame oil 2 teaspoons pepper 1 teaspoon seasoning B: red wine vinegar 2 teaspoons sugar.

Exercise:

(1) Wash and drain the rice, and add 2 cups of water to soak 15 ~ 20 minutes. Other materials shall be prepared separately.

(2) Add diced salted fish and seasoning A into the rice, stir it slightly and cook it in an electric cooker. After the switch is switched on, stew for 15 minutes.

(3) Open the pot cover, add the diced celery, stir it slightly with a rice spoon, then cover the pot cover, stew for about 3-5 minutes, then sprinkle seasoning B evenly, and mix well with a rice spoon to serve. ...& gt& gt

Question 10: How to make dried golden pomfret? Dry sea fish sent by friends, the ingredients are not eaten or wasted.

Golden pomfret

Article 1

Chopped Chili sauce

30 grams

condiments

Small onion

10g

energy

10g

garlic

20 grams