Doppelganger is also called European flounder, and in China it is called ? Dobao fish? The name "Doppelbock" was translated from English by the people of Hong Kong. So what are the seasonings needed to steam turbot? The following is a steamed turbot seasoning, welcome to see.

Steamed turbot seasoning

1, in the market to buy the turbot, please vendors on behalf of the packing, home repeatedly rinsed with water, until thoroughly clean, no blood. With a knife in the fish body diagonal cut flower knife, and then salt and yellow wine will be fish body and fish belly wipe all over, marinate for 10 minutes.

2, the bottom of the steamer tray with shredded ginger and green onion, garlic cloves.

3, then put the fish on the plate, put the appropriate amount of ginger and scallion on the fish.

4, steamer pot into the appropriate amount of water to boil, the fish into the steamer, high heat steaming 7-8 minutes.

5, after the fish steamed, throw away the ginger and scallions, pour out the water that oozes out when steaming fish. Cut the shredded green onion and red pepper evenly arranged on the fish. Drizzle steamed fish soy sauce, another pot of hot 2 tablespoons of oil, 8 into the heat (oil smoke) when off the fire, the oil stabbed in the shredded green onions can be.

Steamed turbot general practice

Steamed turbot practice one

1, turbot front are drawn a few cuts, with salt and soy sauce, pepper coated evenly, marinated for more than ten minutes.

2, marinate the fish, prepare green onion, ginger, garlic.

3, put the marinated fish into the steamer, lay the green onion, ginger and garlic flat on the fish, and steam for about 12-15 minutes over high heat.

4, steamed fish, the red pepper, scallion, shredded, green onion body, and cilantro chopped spare.

5, the fish steamed, the body of the onion, ginger, garlic out.

6, pour more juice in the plate into a small bowl and spare.

7, pour the ingredients equipped in step 4 into the small bowl with fish juice.

8, frying pan with sesame oil, burn until smoking.

9: Add the oil to step 7.

10, and finally the ripe good seasoning sauce, evenly poured into the fish can be.

Steamed turbot practice two

1, turbot scales, gills, remove the belly wash.

2, in the fish body cut a few knives, sprinkle some salt smeared on both sides of the fish.

3, sprinkle some cooking wine, marinate for 10 minutes to taste.

4: Put some ginger and green onion on a large plate.

5: Put the turbot, sprinkle some ginger and green onion.

6. Boil the water in the pot, put the fish plate and steam for 12 minutes on high heat.

7, pour off the steaming juice in the plate, remove the ginger and green onion on the fish.

8: Replace the green onion and carrot.

9: Pour hot oil over the fish.

10, put the steamed fish soy sauce, water, starch, make a sauce and boil.

11, and then pour on the fish can be.

Steamed turbot practice three

1, the fishmonger dealt with the fish rinsed with water, front and back are scratched a few ways, good flavor.

2, the fish body smeared with salt, cooking wine, soy sauce, balsamic vinegar, and then pour off the excess seasoning, covered with plastic wrap into the microwave oven on high for 10 minutes, because it is just enough to microwave the diagonal diameter, if it is the kind of microwave that needs to be turned to choose a smaller fish can be.

3, the fish body smeared with salt, cooking wine, soy sauce, balsamic vinegar, and then pour off the excess seasoning, covered with plastic wrap into the microwave oven on high for 10 minutes, because it is just enough to microwave the diagonal diameter, if it is the kind of microwave oven needs to be turned to choose a little fish can be.

4, 10 minutes after taking out the fish, put the soup into the microwave oven to adjust the soup on high for 3 minutes; Finally, the boiling soup poured on the fish, a tender and incomparable steamed turbot on the ready to go ~ counted down to just 15 minutes to get all the way to think about it, but also saves the trouble of brushing the pots and pans, it's really convenient.

Steamed turbot origin

Steamed turbot is not only high in gelatin content, but also delicious, nutritious, and moisturizing the skin and beauty features, and can tonic kidney and brain, help yang refreshing, if eaten regularly, but also nourish the fitness, improve resistance. The body size of the turbot is large and round flat, this dish to plate good-looking, it is best to need to purchase a large round plate, so as to look more beautiful. This dish looks very high, in fact, the practice is very simple, zero cookery can also make the flavor of their own private kitchen.

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1. Steamed turbot common practice