Raw materials:
1 pomfret (about 1200g), 3 mushrooms, 1/4 carrots, 2 onions, 4 slices of ginger and 75g ham.
Accessories:
(1) wine 1 tablespoon, salt 1 teaspoon, a little pepper.
(2) broth (or clear water) 1/2 cups, starch water 1/2 tablespoons, and a little sesame oil.
Exercise:
Wash 1 pomfret, cut off the head first, and then cut off the fish along the edge of the fish to keep the fish shape. Then cut off both sides of the fish fillet, cut it with an oblique knife, and marinate it with (1) for 10 minutes.
2. Soak the mushrooms and cut them into shreds; Peel and shred carrots; Shred onion, ginger and ham respectively.
3 Put the fish head and fish body in a steamer with a little oil, then wrap each fish with a little silk, roll it into a bundle and arrange it in the fish body to complete the original fish shape.
4. Put in a steamer and steam over medium heat 12 minutes. Then, the material (2) is boiled and poured on the steamed fish.
Tips:
1. The pomfret used for this dish must be large enough, otherwise you won't cut enough fish, and the use of too small fish will be limited.
2. When wrapping silk, the fish skin should be rolled down and tightly rolled.
3. The ham used in the materials must be China ham, not foreign ham, but China ham should be cooked before use to avoid being too salty.
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Smoked pomfret
Classification of dishes: Shanghai cuisine raw materials: pomfret, chopped green onion, ginger slices, Qu liquor, soy sauce, refined salt, white sugar, monosodium glutamate, caramel, salad dressing, wet black tea, brown sugar and cooked peanut oil. Production method: scrape pomfret, remove gills and viscera, wash, cut into three sections with an inclined blade, put into a soup plate, add chopped green onion, ginger slices, distiller's yeast, white sugar, soy sauce, maltose, monosodium glutamate and refined salt, and soak in debt for 90 minutes; Spread a layer of cooked peanut oil on the net with barbed wire, then put the fish soaked in juice flat on the barbed wire and bake in the oven for about 10 minutes. Then add tea and brown sugar into the oven, close the oven door and let it burn and smoke, so that pomfret can smoke while heating in the oven. After about 6 minutes, the surface of the fish is reddish brown and the fish pieces are cooked. Brush them with oil and put them in a whole fish dish with salad dressing on both sides. Characteristics of dishes: tender meat, salty taste and strong smoke.
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Pomfret with scallion oil
The scallion-fried pomfret, which began to spread in the early New Asia in the 1930s, is popular because of its fresh ingredients, proper cooking, delicious taste and tender and smooth meat.
Raw materials: fresh pomfret.
Key points of production: clean pomfret, add monosodium glutamate and minced onion and ginger, then add refined oil, put it in a cage for steaming, pour out the soup, add the prepared marinade, put shredded onion and ginger on the fish, and pour hot oil to serve.
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Steamed pomfret with lemon
Steamed pomfret is definitely a small case for many housewives in Suzhou, but when it comes to steamed pomfret with lemon, it may be a surprise. Lemon is fragrant and fishy, and its juice can be found in many raw dishes. Now steaming pomfret with it can make this home-cooked dish taste brand-new.
Ingredients: pomfret 1 (about 500g) lemon 1, millet pepper, lemon juice, ginger slices, onion segments, refined salt, monosodium glutamate, cooking wine, pepper, water bean powder, gouache strips, soup stock and ginger onion oil.
Method:
1. Wash pomfret after slaughter, chop off the head and tail (for other purposes), boneless the fish, cut it into thick slices, and marinate it with a little salt, cooking wine, pepper, ginger and onion. Sliced lemon; Cut the millet and pepper into rings.
2. Put the marinated fish fillets into a large plate filled with soaked vermicelli, put them into a beautiful shape, put half cut lemon slices and half millet pepper rings on it, steam them in a cage for about 6 minutes until cooked, and take them out. Remove lemon slices and millet pepper rings from the surface.
3. Clean the pan, add appropriate amount of ginger and scallion oil, heat it, add the remaining millet and pepper rings and stir-fry until fragrant, add appropriate amount of broth, after boiling, adjust the taste with refined salt, monosodium glutamate and lemon juice, then add water and bean powder, evenly push it out of the pan, pour it on the fish fillets on the plate, and finally put the remaining lemon slices.
Features: The fish is fresh and tender, fresh, salty and slightly spicy, with lemon fragrance.
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Pomfret in black bean sauce
Ingredients: 1 pomfret (about 600g), 50g lobster sauce, 20g onion, 15g ginger, 50g lard, 15g red pepper, 30g Shaoxing wine, 15g soy sauce, 2g refined salt and monosodium glutamate. Restraint method: 60. 2. Cut the onion, ginger and red pepper into rice grains, wash them, put them in a bowl, add lobster sauce, lard, soy sauce and monosodium glutamate and mix well. 3. Marinate the washed pomfret with Shaoxing wine and refined salt for 20 minutes. 4. Put the pickled pomfret in a dish, put all the ingredients evenly on the fish, steam in a cage for about 12 minutes, and serve.
Features: reddish color, fresh and tender fish, refreshing and delicious,