Deep sea plaice is rich in nutrients and has a lot of meat, so it is suitable for a variety of cooking methods, such as frying, deep-frying and braising. But the most delicious way is steaming, which can highlight the freshness of deep sea plaice and retain its nutritional value to the maximum. Here is what I brought you the practice of deep sea plaice block , welcome to read.
Braised flounder :
Main ingredients flounder a (about 850g), 1 egg, seasoning oil
seasoning soy sauce, cooking wine, sugar, vinegar, salt, pepper, sesame oil, scallion, ginger, garlic, star anise, cornstarch
Practice 1, flounder gill removal, wash, slash or cut pieces, wrapped in egg wash.
2, seventy percent of the oil is golden brown when fried through, control the oil.
3, another pot with a little oil, onions, ginger, garlic, star anise stir-frying pot, cooking wine, vinegar, add soy sauce, sugar, salt, add a little water to boil.
4, add the fried plaice (blocks), with medium heat until cooked to taste, see the soup thick, add pepper, pick off the green onions, ginger, star anise, the plaice (blocks) on the plate.
5, the original sauce thickened with water starch, dripping sesame oil, poured on the plate of flounder (blocks) can be.
Steamed plaice :
main ingredients plaice a (about 850g) steamed fish soy sauce
seasoning pepper, soy sauce, cooking wine, sugar, salt, sesame oil, green onion, ginger, garlic, star anise, cornstarch
practice 1, plaice gills, clean, cut or cut pieces of the ginger, garlic into the knife.
2, salt on the fish, and then add some cooking wine to marinate for twenty minutes.
3, fish plate lay on the shredded green onion, ginger. Lift up the marinated fish to control the soup and put it into the fish plate, and sprinkle some green onion and ginger on the fish.
4, put into the boiling water pot steamed eight to ten minutes. At this time you can cut some small green onions and colorful pepper shredded spare.
5, out of the pot in the fish body dripping with soy sauce, colored pepper and small shredded green onions spread all over the fish body.
6, hot pan burning fragrant oil (heavy taste can be appropriate to add a little oil), while hot pour on the flounder (pieces).
Steamed deep sea plaice
Directions:
First, remove the scales from the plaice, remove the fins on both sides, wash, and cut a large crosshatch on one side.
Then, cut some green onions, ginger and garlic, put the fish with green onions, ginger and garlic together in a pot, add cooking wine, a little salt and pepper, wipe well and marinate for about half an hour, turn the fish over once or twice during the marinating process, so that it can be better flavored.
Half an hour later, the marinated fish on a plate on the pot steam, note, in the steam, be sure to the large crosshatch face on the punch, so that you can observe the fish through the mouth of the knife whether the fish is cooked, if the steam is too long, the fish will lose the tenderness of the feeling, affecting the taste.
Wait for the water to boil and start timing, about 10-15 minutes, you can get out of the pot.
Nutritional value of deep-sea flounder
Deep-sea flounder is tender and nutritious. Rich in protein, vitamin A, vitamin 140D, calcium, phosphorus, potassium and other nutrients, and, deep sea plaice is also rich in DHA, the main component of the brain, regular consumption can be healthy brain and brain, enhance intelligence. In medicine, deep-sea flounder has the effect of removing phoenix dampness and activating blood circulation. The unsaturated fatty acids contained in it are easily absorbed by the human body, effectively reducing cholesterol.
How to choose deep sea plaice
Deep sea plaice can be consumed as a daily auxiliary treatment for patients with hypertension and arteriosclerosis, but it is not suitable for people with qi and yang deficiency, and it is not suitable for those who are suffering from cancer, gout, phlegm and fire, thrombocytopenia, hemophilia, vitamin E deficiency, cirrhosis and other diseases. In addition, it should not be consumed in excess, excessive consumption of deep sea flounder will cause some damage to the kidneys.
When selecting, you should pick the fish with clear eyes and bright red gills, and the flesh should be firm and elastic, not flabby.