Pomfret is a kind of fish that grows in the deep sea. It can be divided into two categories: white pomfret and black pomfret, white pomfret with shiny body, and big pomfret with the highest price, middle pomfret with the average price, small pomfret with the cheapest price, and white pomfret with fresh meat and good taste, so it is more popular, and the other one.
Paste method of small white pomfret:
Raw materials: small white pomfret, flour, raw flour, custard powder, eggs, salt, salad oil.
Accessories: shallots, ginger slices, dried Chili slices
Seasoning: chicken essence, monosodium glutamate, sugar, delicious fresh soy sauce, soy sauce and yellow wine.
1. First, wash and kill the pomfret, change it into a cross knife, and marinate it with salt, yellow wine, shallots and ginger slices for ten minutes, so as to remove the fishy smell and increase the bottom taste.
2. In the process of curing, we can mix the flour100g, raw flour 50g, custard powder 50g, and one egg with the ratio of (2:1:1), stir them together, and then add water, just the right amount of water can hang chopsticks, and add a proper amount of clean.
3. Boil the oil from the pan until the oil temperature is 50% hot. Put the pasted pomfret in the oil and fry it until both sides are slightly yellow. The fried pomfret can be braised and salted, but it can't be steamed, so that the paste of the small white pomfret is finished.
I'm Mr. Dong, who loves cooking. If you have any questions, please send me a message and I'll answer them for you.
The easiest way is to take a spoonful of starch and two spoonfuls of cold water to make milky starch water, then shovel the fish into the fish plate, leave some soup at the bottom of the pot, pour in water starch and a spoonful of clear oil, stir it with a spatula until it is paste, then pour it on the fish and sprinkle it with chives and parsley. I hope my answer can help you.
How to paste small pomfret? I don't understand whether you mean raw or raw. If it's raw, dry the fish first and then paste it with wet starch or wet flour. If it's braised, it depends on your taste. For example, my way of eating is to put the fish in a pot with cold water, take it out and put it on a plate for later use when the fish is cooked, and put a little oil in the pot again. When the oil temperature is 80% hot, add your favorite seasonings, such as sweet and sour Chili garlic sauce.
Use flour
Small white pomfret is a very common kind of marine fish, which is deeply loved by consumers because of its freshness, delicacy, low price and almost no thorns. This is also a very common dish on the family table in coastal areas. I don't want to paste the fried small pomfret, which is very easy to taste, so I don't need other seasonings, just marinate it with a little salt and ginger, heat the pot, put oil in it, and add the small pomfret. Before the little pomfret goes to the pot, use kitchen paper to absorb the water on the surface before going to the pot. After cooking, let it fry in the pot for a while, gently push it with a spatula, turn it over if it moves, and continue frying the other side. So fry both sides until golden brown. The fried small pomfret is tender in the outside, fresh and delicious, and can be served without further cooking. Adults and children like it.
Small pomfrets can also be directly pasted with starch, or they can be pasted with fried flour and eggs. Pour the fried flour into the pot by the step of pasting the fried flour, then add raw starch and eggs, stir them into a paste with cold water, and then add some baking soda and some raw oil.
I don't know, I haven't seen it.