-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 2: How to make small pomfret well 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 3: How to make pomfret delicious and simple? Viscerate pomfret, wash it, cut it with an oblique knife, and marinate it with proper amount of salt and cooking wine for 30 minutes.
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 4: The practice of pomfret. How does pomfret eat 550g of oil, salt, sugar, cooking wine, starch, onion, ginger, garlic, pepper and soy sauce?
1. Remove abdomen and gills and clean pomfret.
Prepare ginger, garlic, onion and pepper.
3. Cut the pomfret three times on both sides, sprinkle some salt for curing 10 minute, and pat the starch.
The oil in the pot is hot, so put down the pomfret.
5. Fry both sides until golden brown, and serve.
6. The oil in the pot is hot. Put down the ginger, garlic and pepper.
7. Add some water, sugar, soy sauce, cooking wine and pepper and bring to a boil.
8. Put down the pomfret and cook for 5 minutes, add some salt, turn over and cook until the juice is thick.
9. Sprinkle some chopped green onion.
Question 5: How to eat small white pomfret well? 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 6: How to eat pomfret and snapper well? 1. Clean the fish at the fishmonger's place, make a diagonal cut on the fish, take it home, clean it, and control the water 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.
Question 7: 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 8: How to make pomfret for children and how to eat pomfret?
material
1 pomfret (about 700g), 2 shallots, 40g ginger, 1 red pepper.
Seasoning a: salt 1 teaspoon.
Seasoning B: 65438+ 0 tsp of white pepper and 2 tsp of rice wine.
Seasoning material c: 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.
Question 9: How to freeze pomfret? Curry pomfret
Ingredients: oil curry, pomfret, onion, chopped green onion, minced garlic, soy sauce, salt, pepper and monosodium glutamate.
Practice: evenly spread the oil curry on the washed pomfret, marinate it with soy sauce and salt for more than 2 hours, and cut chopped green onion and garlic into small bowls for later use.
Stir-fry onion and minced garlic in oil, add pomfret and marinade, stir-fry fish, add a little onion, sprinkle with pepper and monosodium glutamate.
Question 10: A comprehensive list of the practices of halibut. How to eat flat fish is delicious?
condiments
butterfish
the second
garlic
1 head
condiments
hotbed chives
three
pepper
three
salt
1 teaspoon
Seafood seasoning soy sauce
2 tablespoons
rice wine
2 tablespoons
refined sugar
1/2 teaspoons
chicken essence
1/2 teaspoons
Dry starch
1 tablespoon
step
1. Raw material drawings. Peel garlic and wash it for later use.
2. Cut the flat fish several times with a knife and dip it in dry starch for later use.
3. The fish stained with dry starch swatted off more powder and fried golden on both sides. Chop garlic. Cut the red pepper diagonally.
4. Put oil in the pan and fry the minced garlic until golden brown. Add soy sauce and rice wine and bring to a boil.
5. Add the flat fish, add water to the fish, add sugar and salt, and boil. Stew for 20 minutes on medium heat.
6. Collect the juice over high fire and add chicken essence before cooking. Sprinkle with red pepper.
7. manufactured goods