Pomfret is very effective in the treatment, anemia, indigestion, poor appetite, and physical weakness. Pomfret also has a lot of practices, soup, steamed, fried, braised and so on are very delicious. Pomfret is a flat sea fish, allergies and skin disease patients are best not easy to eat.
Small pomfret practice:
1, pomfret gutted and rinsed with water, in the fish on both sides of the body diagonally cut two or three cuts.
2, add salt, cooking wine 5ml, ginger marinated for a moment.
3, garlic slices, chili peppers cut circles, chopped green onions.
4, pomfret on both sides pat a little dry starch standby.
5, frying pan is hot, wipe the bottom of the pan with ginger, put a little oil is hot, pomfret into the pan, fry on low heat until both sides of the golden brown, sheng out of the oil.
6, the pot to leave a little bottom oil, burst incense onion, ginger, garlic slices, under the pomfret, add soy sauce, old soy sauce, cooking wine, sugar.
7, and then add the right amount of water (water and pomfret level), large fire boil and then turn to small fire to cook until the soup thick, pomfret sheng out of the plate.
8, the remaining soup thickened with water starch dripping pomfret, and finally sprinkled with scallions can be.
Pomfret introduction Flatfish, scientific name pomfret, is a kind of body flat sea fish, because of its spiny meat tender, it is very popular, housewives are also very happy to clean up, it is the same with the nutritional characteristics of the marine fish: rich in high protein, unsaturated fatty acids and a variety of trace elements. Flatfish body nearly rhombus-shaped, flat side, small mouth, back greenish gray, body sides silver-white, small round scales on the back of the body, dorsal and anal fins longer, and symmetrical, pectoral fins, no ventral fins, caudal fin y forked, the lower lobe is longer than the upper lobe, the origin of roughly the same as the halibut.
2 small pomfret do this more delicious
Pomfret is a very common fish in real life, pomfret is rich in nutritional value, rich in a large number of fish proteins, can supplement the human body every day need nutrients, and small pomfret is simple to do, the taste is very good, and the fresh aroma is delicious, loved by the public, can be made into a salt-baked small pomfret, easy to do, but also can be made with a microwave oven to make baked small pomfret.
Microwave baked small pomfret
Materials
Cumin powder, chili powder, pepper, pepper powder, butter, vegetable oil, garlic cloves
Practice
1, take out the frozen pomfret, and rinse off the surface ice with running water.
2, spread a little yellow wine on each side of the fish .
3: Spray the pepper powder on both surfaces of the fish (just cover the fish completely) and marinate for 30 minutes.
4: Sprinkle less pepper and chili powder (according to personal taste) to the surface of the fish, then sprinkle cumin powder.
5. Pour a little vegetable oil over the fish to keep the seasoning from burning, and finally stuff 2 slices of garlic into the mouth of the fish.
6. Put it into microwave oven and set it to grill fish mode or grill it on high heat for about 6 minutes.
Salt fry small pomfret
Materials
Six small pomfret (each about 60 grams), two small green onions, one piece of ginger, two cloves of garlic, salt to taste, a spoonful of cooking wine.
Practice
1, the small pomfret viscera and black membrane all removed and cleaned, each fish on the front and back of the body oblique cross cuts, deep to the fish bone;
2, scallions cut into segments, ginger julienne, garlic slices and fish together in a pot, sprinkle the right amount of salt, seasoning wine, mixing evenly, marinate for 20-30 minutes;
3, picking out the marinated fish scallions, ginger, garlic do not pour out;
3, pickled fish garlic do not pour out;
4, non-stick frying pan filled with a moderate amount of oil, medium heat, cold oil, that is, just pick out the onion, ginger and garlic, fried to the onion, ginger and garlic slightly yellow when fishing do not;
5, one by one into the small pomfret, medium heat and fry until one side of the golden, gently turn to the other side, and then fry until golden can be removed to plate.
Tips
1, onion, ginger and garlic first into the frying pan fried incense, you can better but in addition to the fishy nature of the fish, so that the fried fish is more fragrant;
2, frying fish do not diligently flip, be sure to one side of the frying stereotypes and then turn to fry the other side, so that the fish will fry out of the fish will be intact;
3, this frying method is suitable for frying a variety of fish meat is not too thick, so that frying the fish spikes are The fish is not too thick, so the fish spines are all crispy.
Scallion oil small pomfret
Materials
Small pomfret two, the right amount of green onion, ginger.
Practice
1, small pomfret cleaned and cut knife each side of the two cuts, knife into a piece of ginger and touch a little dry starch.
2, the most sprinkled with the appropriate amount of salt, wine, monosodium glutamate, pepper and garlic marinade on the 30 minutes
3, pot of boiling water, the small pomfret loaded to the drawer on the steam for 8 minutes out. Sprinkle with chopped green onion and set aside.
4, the pot into the appropriate amount of cooking oil on medium heat to boil, the hot oil poured into the small pomfret on the burst of incense can be
3 small pomfret to do so more delicious
Pomfret is a very common in real life a kind of fish, pomfret's nutritional value is rich in a large number of fish proteins, which can replenish the human body every day the need for nutrients, but also small pomfret practice is simple, the taste is very good, and fresh and delicious, popular with the pomfret.
Microwave baked small pomfret
Materials
Cumin powder, chili powder, pepper, pepper powder, butter, vegetable oil, garlic cloves
Practice
1, take out the frozen pomfret, rinse off the surface of the ice with running water.
2, spread a little yellow wine on each side of the fish .
3: Spray the pepper powder on both surfaces of the fish (just cover the fish completely) and marinate for 30 minutes.
4: Sprinkle less pepper and chili powder (according to personal taste) to the surface of the fish, then sprinkle cumin powder.
5. Pour a little vegetable oil over the fish so that the seasonings don't get burnt, and finally stuff the fish's mouth with 2 slices of garlic.
6. Put it into microwave oven and set it to grill fish mode or grill it on high heat for about 6 minutes.
Salt fry small pomfret
Materials
Six small pomfret (each about 60 grams), two small green onions, one piece of ginger, two cloves of garlic, salt to taste, a spoonful of cooking wine.
Practice
1, the small pomfret viscera and black membrane all removed and cleaned, each fish on the front and back of the body oblique cross cuts, deep to the fish bone;
2, scallions cut into segments, ginger julienne, garlic slices and fish into the basin, sprinkle the right amount of salt, seasoning wine, mixing evenly, marinate for 20-30 minutes;
3, picking out the marinated fish scallions, ginger, garlic do not pour out;
3, pickled fish garlic do not pour out;
4, non-stick frying pan filled with a moderate amount of oil, medium heat, cold oil, that is, just pick out the onion, ginger and garlic, fried to the onion, ginger and garlic slightly yellow when fishing do not;
5, one by one into the small pomfret, medium heat and fry until one side of the golden, gently turn to the other side, and then fry until golden can be removed to plate.
Tips
1, onion, ginger and garlic first into the frying pan fried incense, you can better but in addition to the fishy nature of the fish, so that the fried fish is more fragrant;
2, frying fish do not diligently flip, be sure to one side of the frying stereotypes and then turn to fry the other side, so that the fish will fry out of the fish will be intact;
3, this frying method is suitable for frying a variety of fish meat is not too thick, so that frying the fish spikes are The fish is not too thick, so the fish spines are all crispy.
Scallion oil small pomfret
Materials
Small pomfret two, the right amount of green onion, ginger.
Practice
1, small pomfret cleaned and cut knife each side of the two cuts, knife into a piece of ginger and touch a little dry starch.
2, the most sprinkled with the appropriate amount of salt, wine, monosodium glutamate, pepper and garlic marinade on the 30 minutes
3, pot of boiling water, the small pomfret loaded into the drawer on the steam for 8 minutes out. Sprinkle with chopped green onion and set aside.
4, the pan into the amount of cooking oil on medium heat, the hot oil poured into the small pomfret on the explosion of incense can be
.