material
The main ingredient is pomfret 1 pomfret with tomato sauce.
The ingredients are magnolia slices, water mushrooms and onions.
The seasoning is tomato juice, sugar, refined salt, soy sauce, monosodium glutamate, cooking wine, wet starch, stock and peanut oil.
working methods
Scales, viscera and five internal organs of pomfret are removed, washed and scratched on both sides. Add about 500 grams of cooking oil to the frying spoon, cook until it is 70-80% mature, add fish, fry until golden brown, take it out with a colander and put it on a plate. Slice magnolia, slice mushrooms with water, and shred onions. Put 25g of oil in a frying spoon, light it, add onion and tomato juice, stir fry, then add magnolia slices and mushrooms, add broth, sugar, salt, soy sauce, monosodium glutamate and cooking wine, put the fried fish in, simmer over low heat until cooked, take the fish out, put it in a fish plate, and thicken the original juice with water and starch.
skill
1. When frying fish in the pan, you can suck the water on the surface with a kitchen paper towel, which can minimize the splash of oil.
2. Pine nuts can be heated in microwave oven with medium fire and low fire until cooked.
3, fish can not be fried, frying is easier to form, and frying is relatively healthy.
Besides pomfret in tomato sauce, I'd like to introduce several kinds.
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
Raw materials: 1 pomfret (about 750g), 100g milk, 25g minced cooked ham, 50g lard, 100g soup, monosodium glutamate, refined salt, seasoning, ginger, onion and starch.
Exercise:
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
Ingredients: 1 gram pomfret, 1 tablespoon soy sauce and Shaoxing wine, 1 teaspoon sugar and balsamic vinegar, a little curry powder and pepper, a proper amount of sesame oil, cornmeal 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 is not suitable for children under 4 months (You Yinpei)
Smoked pomfret
Features: mellow taste, various varieties, bright red color and simple operation.
Ingredients: 1 pomfret (about 1000g).
Production: Wash pomfret and cut it into 0.8 cm thick fillets. Prepare marinade with soy sauce, soy sauce, sugar, monosodium glutamate, oyster sauce, fish sauce, ginger, onion, wine, garlic powder and various spices, marinate pomfret slices with marinade, and then dry. Put seasoned and air-dried pomfret slices in microwave oven or electric oven, smoke until golden brown and cook. Put the baked pomfret neatly into the basin and decorate with lemon slices.
nutritive value
1, pomfret is rich in unsaturated fatty acids, which can reduce cholesterol and is a good fish food for people with hyperlipidemia and high cholesterol;
2. Pomfret is rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay the aging of the body and prevent the occurrence of cancer.
Applicable people
Pomfret belongs to hair, and people with chronic diseases and allergic skin diseases should not eat it.
Matters needing attention
Pomfret should not be fried with animals; Don't eat with mutton. Fish eggs in the stomach are poisonous and can cause dysentery.
Edible efficacy
Pomfret has the effects of invigorating qi and nourishing blood, invigorating stomach and essence, smoothing tendons and strengthening bones, 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.