Raw materials:
1 pomfret (about1200g), 3 mushrooms, 1/4 carrots, 2 shallots, 4 slices of ginger and 75g ham.
Accessories:
(1) 1 tablespoon wine, 1 teaspoon salt and a little pepper.
(2) broth (or clear water) 1/2 cups, starch water 1/2 tablespoons, and a little sesame oil.
Exercise:
1 Wash pomfret, cut off the head first, and then cut off the fish body along the edge to keep the fish shape. Then cut off both sides of the fish fillet, slice it with an oblique knife, and marinate it with (1) for 10 minutes.
2. Soak the mushrooms and cut them into shreds; Peel and shred carrots; Shred onion, ginger and ham respectively.
3 Put the fish head and fish body in a steamer with a little oil, then wrap each fish with a little silk, roll it into a bouquet and arrange it in the fish body to complete the original fish shape.
4. Put in a steamer and steam on medium heat 12 minutes. Then, the material (2) is boiled and poured on the steamed fish.
1. The pomfret used to make this dish must be large enough, otherwise it is impossible to slice enough fish, and modeling with too small fish will be limited.
2. When wrapping silk, the fish skin should be rolled down tightly.
3. The ham used in the materials must be China ham, not foreign ham, but China ham should be cooked before use to avoid being too salty.
Steamed pomfret
Food ingredients
1 pomfret, 2 mushrooms (soaked), 2 ham, 1 onion, 2 ginger, 1 tbsp wine, a little sesame oil, 1/2 tbsp light soy sauce.
Food practices
1. Wash pomfret after slaughter, cut 3 knives horizontally to the bone on both sides, wipe dry the water and put it in a plate.
2, mushrooms pedicled, sliced, ham, onion ginger shredded.
3. Take 1 slice of ginger and stuff it into the fish. Sprinkle shredded materials on fish noodles, drizzle with wine and sesame oil and steam for about 20 minutes.
4. Remove the ginger from the fish belly and pour it with soy sauce.
Gourmet special
It's delicious.
Various practices of pomfret 2006-08-3 1 2 1: 1 3 materials: pomfret1,lobster sauce1,a little ginger, two onions and1.
Seasoning: 1 tablespoon soy sauce, 1 tablespoon wine, 2 tablespoons sesame oil.
Exercise:
1. Remove gills and viscera from pomfret, cut three times on both sides, mince ginger, cut onion into sections, and cut pepper into plates.
2. Stir soy sauce and wine with onion, ginger, pepper and lobster sauce, evenly spread on both sides of pomfret, and marinate for about ten minutes.
3. Put the fish in the steamer, put the marinade on the fish and steam for ten minutes.
4. Heat 2 spoonfuls of sesame oil and pour it on the steamed fish.
Lemon Fish
Material: 700g pomfret. 60g of butter, salt 1 teaspoon, pepper 1 teaspoon, water 1 teaspoon, coriander 1 teaspoon, lemon juice 1 teaspoon, lemon 1 teaspoon.
Exercise:
① Mix lemon juice, chopped parsley and butter.
(2) Wash and dry the pomfret, and then spread the mixture of salt, pepper and butter evenly on the fish.
③ Put the fish in a dish, add water and simmer for 6 minutes on medium-high heat. After taking out, decorate with lemon slices.
Smoked pomfret
material
65438+ 0 pomfret, 3 shallots and 2 slices of ginger.
condiment
(a) 1/2 teaspoons of salt and 1/2 teaspoons of wine.
1 tablespoon sugar and 2 tablespoons boiling water.
A little sesame oil
working methods
1. Wash pomfret, obliquely cut 3 knives on the fish, evenly spread seasoning A, and steam in a steamer.
2. Spread a layer of tin foil paper in the iron pot, put the evenly mixed smoked material on the tin foil paper, then put it on the iron frame, arrange the onion, ginger and pomfret, then cover the pot, heat the pot with medium fire, and then turn it to low fire when white smoke comes out.
3. pour seasoning b on the fish, apply seasoning c and put it on the plate.
Mei canteen
The fish should be scratched with an oblique knife, so that the steamed fish can't see the bones, so as not to affect the appearance. The fish will be a little bitter after smoking, so you can sprinkle some sugar water or honey to add flavor.
First, smoked pomfret
Shanghai food
It is characterized by tender meat, salty taste and strong smoke.
Ingredients: pomfret, chopped green onion, ginger slices, distiller's yeast, soy sauce, refined salt, white sugar, monosodium glutamate, caramel, salad dressing, wet black tea, brown sugar and cooked peanut oil.
In the production process, the pomfret is scraped, gills and viscera are removed, washed, cut into three sections with an inclined blade, put into a soup plate, added with chopped green onion, ginger slices, distiller's yeast, white sugar, soy sauce, caramel, monosodium glutamate and refined salt, and soaked in debt for 90 minutes; Spread a layer of cooked peanut oil on the net with barbed wire, then put the fish soaked in juice flat on the barbed wire and bake in the oven for about 10 minutes. Then add tea and brown sugar into the oven, close the oven door and let it burn and smoke, so that pomfret will smoke when heated in the oven. After about 6 minutes, the surface of the fish is reddish brown and the fish pieces are cooked. Brush them with oil, put them into a complete fish dish and put salad sauce on both sides of the dish.
2. Codonopsis pomfret soup
Formula: Codonopsis pilosula 20g Angelica 65438+ Rehmannia glutinosa 00g Yam 25g Pomfret 500g Onion 20g Ginger 65438+ Shaoxing wine 20g Salt 5g Pepper 5g.
Output: 1. Scale and viscera of pomfret, and washing; Radix Codonopsis, Radix Angelicae Sinensis, Radix Rehmanniae and Rhizoma Dioscoreae; Slice onion and ginger.
2. Put the frying spoon on the medium fire, add 50g vegetable oil, heat it until it is half cooked, and add1500ml clear soup. Add the above medicines, road fish, onion, ginger, Shaoxing wine and salt, and cook for 20 minutes.
How to eat: fish and soup twice a day.
Efficacy: nourishing yin and blood, strengthening spleen and kidney.
3.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 the chopped green onion and garlic into small bowls for later use.
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.
4. Boiled pomfret
Main course: white pomfret;
Side dishes: coriander, green pepper, onion, ginger and garlic;
Ingredients: soy sauce, oil, salt, monosodium glutamate, sugar and pepper.
Practice: 1, wash and dry the pomfret;
2. Wash the side dishes and cut them into sections for later use;
3. Stir-fry ginger, onion and garlic in a small oil pan, add coriander, then spread white pomfret on the side dish, add water to the fish, cover and cook;
4. After a while, turn the fish over and cook it again;
5. After the fish turns white and is cooked, add seasoning to taste;
6, after the taste, the pot is loaded.
Name of the dish: 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, and cut the onion, garlic and ginger into powder;
2. Marinate the fish with soy sauce, dip in a little raw flour, add oil to the pot and heat it to 80%, fry the fish in oil until golden brown, and remove the clean oil;
3. Add oil to the pot, add onion, ginger and minced garlic and stir-fry until fragrant, add hot sauce and stir-fry until red oil is produced, add wine, soy sauce, sugar and water to boil, add pomfret, simmer for 8 minutes on low fire, take pomfret out and put it on a plate, and turn to high fire to collect juice.
1 piece (about 500g) pomfret.
Ingredients: 25 grams of fat pork, 25 grams of winter bamboo shoots, 20 grams of pickled mustard tuber, 2 dried red peppers, and 25 grams of onion, ginger and garlic.
Seasoning peanut oil1000g (about 50g), white oil 25g, chili oil 20g, white sugar100g, refined salt 3g, monosodium glutamate 2g, cooking wine 20g and clear soup 50g.
Cooking techniques:
1. Remove the gills of pomfret, take out the internal organs, take out five internal organs, rinse them with clear water, and put an elephant knife on the fish every 2 cm. Pork, winter bamboo shoots, pickled mustard tuber and dried pepper are cut into 0.6 cm dices, onion and garlic are cut into corn-grain-sized ginger and cut into small nail slices. 2. Put peanut oil in the frying spoon. When the fire is 90% hot, put a little soy sauce on the fish and put it in the oil pan. Fry until the fish turns red. 3. Put a little peanut oil into the frying spoon, add 25 grams of white sugar, stir-fry until the sugar is dark red, and cook the clear soup. Add another spoonful of white oil, stir-fry pork, pepper, onion, ginger, garlic, winter bamboo shoots and mustard tuber, pour into the soup, add the fried pomfret, add salt, sugar and cooking wine, cover and turn to low heat until the soup is almost finished. After the fish is thoroughly cooked on both sides, move to a big fire, add monosodium glutamate, and stir fry with Chili oil.
Flavor characteristics: bright red color, fresh and tender fish, sweet and salty and slightly spicy.