The practice of steaming plaice a:

Materials: plaice 500g, cooking wine moderate amount, salt appropriate amount, moderate amount of soy sauce, green onion and ginger moderate amount, moderate amount of green onion, moderate amount of pepper

Steps:

1, the plaice first open, and then remove its fine fish scales, take out the viscera clean.

2, cut the fish in half (our fish plate can not fit so we had to do it in two), cut the fish on the flower knife, and then put the ginger into the flower knife.

3, the fish on the salt, and then add some cooking wine marinade for twenty minutes.

4, fish plate covered with shredded green onion and ginger.

5, the marinated fish lift up the control of the soup into the fish plate, fish and then sprinkle some shredded green onions and ginger, put into the pot of boiling water to steam for eight minutes.

6, this time cut some small onions shredded green onions and colored pepper.

7, after the fish steamed wearing gloves will fish plate soup pour off and pick up the fish on the onion ginger.

8: Drizzle the fish with soy sauce.

9: Spread colored peppers and green onions all over the fish.

10, boiling hot oil in the fish body poured to complete the delicious steamed flounder.

Steamed plaice recipe 2:

Raw materials: 1 small tail of plaice (300g with bones), 1/2 piece of ginger cut into julienne strips, 1 green onion, 2/3 cup of water, 1/2 tbsp of soy sauce, 1 tsp of monosodium glutamate (MSG), 2 tbsp of wine, a pinch of salt

How to make it:

1. The dark side of the plaice is well drenched with hot water, then placed in the water to scrape away the fish scales. Make an incision of about 3 centimeters in the abdomen, remove the internal organs and wash. Wipe dry and make several shallow cuts on the light-colored side.

2. Place the fish on a plate, wrap the tail in a roll of aluminum foil, drizzle with the mixed a and sprinkle with soy sauce. Cover with plastic wrap and microwave for 4 minutes.

Tips:

This dish is cooked in the microwave for 4 minutes 00 seconds.

How to cook flounder

Don't turn the fish too often when frying, and make sure to put more oil in, otherwise the fish will fall apart. The same goes for the later simmering process, it's best to put enough water in at the beginning to avoid sticking to the pan and destroying the structure of the fish.

Materials: flounder 900g, soy sauce moderate, salt moderate, MSG moderate, water starch moderate, onion moderate, ginger moderate, oyster sauce moderate, garlic hot sauce moderate, ketchup moderate

Steps:

1, first deal with the head of the plaice, the head of the plaice, gill removal, wash, from the lower part of a split into two, the brain should be connected, pay attention to not disconnect.

2, into the seventy percent of the hot oil deep-fried through the golden brown when the fish out, control the oil.

3, the pot of oil, garlic sauce, oyster sauce, tomato sauce, green onions, ginger, soy sauce, salt, monosodium glutamate and other seasonings to stir fry, and then into the broth boil.

4, put the fish into. Then simmer with low heat for about ten minutes.

5, when the soup is almost closed, shovel out the fish, the remaining soup with water starch into a thin gravy, pour on the fish can be.

Nutritional value of flounder

Flounder production grows in temperate waters around the coast, is a valuable seafood. Flounder is also called halibut, which gets its name because it has two eyes on the same side, usually lying on its side, with the upward-facing side having eyes and color, and the downward-facing side having no eyes and no color, and the color of the upward-facing side can change with the color of the environment. Flounder is rich in nutrients, what is the nutritional value of steamed flounder?

1, flounder is rich in protein, vitamin A, vitamin 140D, calcium, phosphorus, potassium and other nutrients, especially the content of vitamin B6 is quite abundant, while the fat content is less, in addition, the flounder is also rich in the brain's main constituent DHA, often eaten can enhance intelligence.

2, flounder fat content is low, and rich in protein and various vitamins, and trace elements needed by the human body. Every 100 grams of raw plaice contains 19 grams of protein, 1.2 grams of fat, can provide 385.1 kilojoules of heat. Flounder is especially suitable for patients with high blood pressure and high blood fat.

3. In terms of medicinal efficacy, flounder has the efficacy of dispelling wind-dampness and promoting blood circulation. The unsaturated fatty acids contained in it are easily absorbed by the body, which helps to reduce blood cholesterol and enhance physical fitness.

4, halibut is suitable for both young and old, each 80 to 100 grams. Halibut is contraindicated for those suffering from cancer, gout, obesity, phlegm fire, thrombocytopenia, hemophilia, vitamin E deficiency, cirrhosis and other diseases. In addition, it is not advisable to add too much cooking oil when cooking. Flounder meat is tender and white, flavorful and fat, complementary to the weak and beneficial to the gas, but should not be eaten more, there is a dynamic effect.