Gourmet: home-cooked dish

Method of making: stew soup

Taste of dishes: salty and fresh

Type of dishes: hot dishes

Preparation method: main ingredients

right-eyed flounder

condiments

Tofu, vermicelli, pork belly

condiment

Vinegar, soy sauce, salt, sugar, monosodium glutamate, onion, ginger, garlic and peanut oil.

working methods

1. Scaled flounder, washed and preserved in stomach.

2. Saute shallots, ginger and garlic, stir-fry pork belly, add vinegar and soy sauce to boil, fry fish on both sides, add soup, add tofu and vermicelli, and season.

3. Bring the fire to a boil over medium heat and simmer for 45 minutes, then turn to low heat and collect the juice until it is cooked.

trait

Fresh and delicious, the fish is smooth and tender.

point out

Stir-fry onions, ginger and garlic a little more. Fire should be medium first, then low, and then urgent.

Flounder is a fish in the sea, and it won't have the earthy smell of river fish. Its meat quality is tender, and there are fewer fishbones. Steamed braised fish is very suitable, which is my favorite fish.

Name of recipe: Braised flounder.

Ingredients: flounder

Seasoning: soy sauce, sugar, ginger, chicken essence, onion, refined oil.

Exercise:

1. Dry (or dry) the cleaned fish and cut it into 5 cm wide fish segments.

2. fry the fish pieces in the oil soaked in ginger until they are slightly yellow.

3. Pour out the excess oil, pour in the right amount of soy sauce and cook in sugar for 5 minutes.

4. Finally, put some chicken essence, turn it over, sprinkle with chopped green onion and put it in the basin.

Another method:

Braised flounder

1. Buy flounder (fresh without peeling), peel, gut, rinse with clear water and cut into pieces for later use.

2. Add chopped garlic and shredded ginger (add diced pepper if you like spicy food) to the cold oil in the hot pot and fry for about half a minute.

3. While frying flounder, add a little vinegar to remove the fishy smell (you can't put too much, otherwise it will be sour), then put a small half bottle of yellow wine to hang the fragrance, fry for two minutes, pour a little boiling water into the soy sauce, simmer for about three minutes, then lift the lid, and stir fry while adding salt and monosodium glutamate.

The flounder meat is tender and delicious. To borrow a sentence from Lu in the ancient meaning of Chang 'an, it is better to be a mandarin duck than a fairy. The name of this dish may be called "Better to be a mandarin duck than a fairy". Better than Farewell My Concubine. Haha ~

Recipe name: How to fry 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:

Clean flounder, remove intestinal impurities, remove head and tail, cut into pieces of 150g, sprinkle with refined salt, white vinegar, pepper and sherry, marinate 15min, 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.

Name of recipe: Japanese cuisine cuts flounder.

Slices of flounder: flounder (2kg) 1/4, radish 10cm, 4 pieces of perilla, 3cm pieces of seaweed, tender 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.

Recipe name: Sixi fish roll method

raw material

750 grams of flounder. Pig fat and lean meat 30g, yellow cake powder 20g, water-soaked mushroom powder 20g, ham powder 15g, vegetable powder 15g. 5g of refined salt, Shaoxing wine 15g, chopped green onion 15g, 3g of pepper noodles, 50g of starch, sesame oil 10g, clear soup 100g and 5g of cooked chicken oil.

prepare

Wash the flounder meat and cut it into eight strips, with a length of10cm, a width of 2.6cm and a thickness of 0.5cm.. Then split it from both ends to the middle (middle connection), and remove refined salt, Shaoxing wine and dirty stains for seasoning. Chop pork into fine mud, add chopped green onion, pepper noodles, refined salt, Shaoxing wine, eggs, wet starch and sesame oil and mix well. The stirred stuffing is rolled in fish fillets (four rolls per fish fillet). Put the cake powder, mushroom powder, ham powder and vegetable powder into four small fish rolls, then steam them in a steamer, take them out and put them neatly on a plate. Add clear soup, refined salt and Shaoxing wine to the pot, bring to a boil, skim the floating foam, pour it on the fish roll and pour in cooked chicken oil.

trait

Bright color, tender meat, delicious taste and beautiful appearance.

Recipe Name: Flatfish Mushroom Roll

Ingredients: flounder meat, water mushroom, butter sauce.

Practice: 1. Fry the fish in a pot 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.

3: Decorate the plate with carrot sticks and cucumber sticks, and sprinkle some butter juice on it.