2. steamed butterflyfish

3. steamed flounder

4. steamed flounder

flounder home remedies braised flounder

flounder fillets materials: flounder fillets 2 kg, half a catty of pork, 1 egg, a small amount of flour, fennel seeds, dai mai, peppercorns, onion, ginger, garlic, dry chili pepper, salt The specific steps of flounder fillets: 1. flounder fillets cleaned, add a small amount of minced ginger, cooking wine, salt, vinegar, soy sauce, marinate for 20 minutes; 2. egg beaten, add a small amount of flour, mix into a batter; 3. Prepare a bowl of stewed fish material: bowl of onion, ginger, garlic, cooking wine, soy sauce, vinegar, sugar, fennel seeds, peppercorns, Chinese seasonings, salt, stir; 4. slices of pancetta; 5. hot pot of oil, the oil is hot under the Wrapped in battered flounder slices, fried to golden brown; 6. hot pan a small amount of oil, hot oil under the pork slices, fried to golden and meat rolled up; 7. under the fried flounder slices, pour ready bowl of fish stew material; 8. add the right amount of hot water, high heat for 5 minutes, change the fire until the juice to their own opinion appropriate.

Flounder how to do several practices

Flounder practices can be steamed, braised, oil pressed, do soup steamed flounder practice 1, the flounder scales, go to both sides of the fins, wash, cut a large cross on one side (about 3cm wide between the two knives, the depth of the fish 2/3), the other side of the knife on the other side of the word on the line 2, cut some scallions, ginger, garlic, put the fish with scallions, ginger and garlic together into a basin, add wine, a little salt and pepper, wipe marinate for about 30 minutes, the middle to turn the fish once or twice, for the taste 3, will marinate the fish on a plate on the pot steaming, water boiling time, about 10-15 minutes can be, (before steaming the plate, be sure to large crosshatch face on the knife, which can be observed through the mouth of the knife whether it is ripe, no blood that is cooked, steamed for too long, the fish meat death loss of tenderness, affecting the taste) 4, will be on the plate, the fish will be on the other side of the knife to play a cross, the depth of 2/3cm, the other side to play a knife, the other side to play a knife. (4, will be out of the pot, remove the onion, ginger and garlic, the back of several flavored to eat, the taste varies in the fish put a lot of shredded scallions, hot oil splashed to the shredded scallions, so that the fish scallion aroma ② sprinkled with Lee Kum Kee's black bean sauce or a fresh soy sauce, so that the fish is fresh and flavorful (you can also put the steamed fish soup and soy sauce into the hot frying pan together, in the heating for a few moments at the same time poured into the fish).

How to make braised dish fish

Ingredients: fish, wine, green onions, garlic, chili lard, a little seasoning.

Method: 1, kill the fish, wipe salt, seasoning, wipe fried powder drowned about half to one hour; 2, hot pan oil, oil hot fish, slow or medium heat alternately fry fish, until the fish is golden brown, dish standby. 3, hot pan oil, popping white onion, garlic or garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as soybean paste, cooking wine, soy sauce, vinegar, sugar, etc.) hook into the sauce.

Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors from the various seasonings will enter, but you can't simmer it indefinitely.

Appropriate can be. 4, fish cooked, put raw onions, cilantro and other decorations you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration.

Note: 1, frying fish should be used with low heat, slow frying out of the fish is very crispy. If the fish is used to make braised fish, fry the appropriate amount of fried powder, if there is no fried powder, wipe the flour.

Note that you need to mix the flour with water before coating.

Whether the fish is fried and eaten directly or used for braising, the oil should not be too little, otherwise the bottom of the paste, which has something to do with whether it is a "non-stick pan", but the relationship is not very big.

Whether the fried fish used to eat directly, or used to eat after braising, should be fried on low heat until the skin of the fish is golden brown, can be mounted on a plate. 2, the reason why the fish made, with fishy, and fish skin fragrant, tasty, and fish meat is not good, did not taste, the reason is as follows: fish before frying, be sure to wipe the salt, drowning for about half an hour to an hour, you can achieve the effect of the mud fishy.

If the fried fish used to braise, the same reason, also wipe salt, but also poured with the right amount of soy sauce, cooking wine and other favorite seasonings, and then smeared with fried powder or flour.

flounder practice, braised flounder how to do delicious, braised flounder home practices

ingredients main ingredients butterfly fish 1 auxiliary ingredients half a large onion ginger 10 slices of garlic 5 cloves wine 5 spoons of soy sauce 2 spoons of dark soy sauce 1 spoon vinegar 2 spoons of sugar 2 spoons of salt 5 grams of white pepper a little pepper 20 dry red pepper 4 anise 2 camellia oil 70 ml braised flounder practice 1. butterfly fish scaled and washed, both sides of the body Each cut a few knives 2. salt, cooking wine, ginger, a little pepper marinade for 20 minutes 3. prepare all ingredients 1, garlic, ginger slices, scallions cut into pieces, pepper, dry red pepper, star anise ready.

With sauce 2, soy sauce, soy sauce, vinegar, sugar, salt, cooking wine, pepper mix, 4. Frying pan is hot, pour camellia oil 5. Add butterfly fish, medium-low heat frying, one side fried until golden brown 6. Turn and fry the other side. Fry both sides, remove 7. Fry the fish oil, very bright, without any odor.

8. pot to leave the bottom oil, all the ingredients 1 burst incense 9. into the butterfly fish, pour the sauce 2, high heat boil, change to medium-low heat cooking about 15 minutes to taste, out of the pot.

Steamed flounder how to do

Steamed flounder practice 1, the flounder scales, go to both sides of the fins, wash, cut a large cross on one side of the knife (about 3cm wide between the two knives, the depth of the fish 2/3), the other side of the knife on the other side of the word on the line 2, cut some green onions, ginger, garlic, the fish with onions, ginger and garlic together in a pot, add cooking wine, a little salt and pepper, wipe marinate for about 30 minutes, in the middle to turn the fish once or twice, for the taste 3, will marinate the fish on a plate on the pot steaming, water boiling time, about 10-15 minutes can be, (steam before loading the plate, be sure to large cross flower knife face on the punch, which can be observed through the knife whether cooked, no blood that is ripe, steamed for too long, the fish meat dead loss of tenderness, affecting the texture) 4, will be out of the pot, remove the onion, ginger, garlic, the back of a few flavored to eat, taste, and the taste is very good. Several flavored eating methods, taste different in the fish on a large number of shredded scallions, burning hot oil splashed on the shredded scallions, so that the fish scallion aroma ② sprinkled with Lee Kum Kee's steamed fish soy sauce or a fresh soy sauce, so that the fish is fresh and tasty (you can also steam the fish soup and soy sauce together into the hot frying pan, in the heating for a few moments at the same time poured into the fish).

How to make steamed butterfly fish

Main ingredients: butterfly fish 1

Accessories: oil, pepper, dashi, salt, soy sauce, ginger, 1 green onion

Step 1: green onion and ginger shredded spare.

Step 2: Scrape off the fish scales and clean it.

Step 3: Dish fish cut out flower knife, marinate with salt for ten minutes, use the scallion ginger pieces on the fish ***.

Step 4: large fire boil, the fish into the pot, the top code onion and ginger silk, steamed for five minutes.

Step 5: Steam out the water poured out, dripping into the steamed fish soy sauce, steamed again for three minutes, turn off the fire and simmer for five minutes.

Step 6: hot pot of cold oil, under the pepper seasoning fried flavor, turn off the heat, the pepper seasoning pick out.

Step 7: Pick out the green onion and ginger, re-code the new green onion and ginger, and pour the pepper oil on the green onion and ginger, and it is done.

Steamed butterfly fish Steamed plaice how to do simple and delicious

Ingredients: plaice [Figure] plaice ph ph food peanut oil [Figure] peanut oil green onions [Figure] green onions ph food ginger [Figure] ginger ph food steamed shark's fin oil seasoning wine [Figure] seasoning wine salt carrots [Figure] carrot ph food recipe recipe recipe practice: steamed plaice practice graphic illustration 11. The plate can not put) steamed plaice practice diagram 22. remove the scales, wash and spare steamed plaice practice diagram 33. the green onion, carrot shredded, ginger sliced, shredded steamed plaice practice diagram 44. the fish body openings into the ginger, evenly touched with salt, into the wine, half of the shredded green onion marinade for 20 minutes or so steamed plaice practice diagram 55. take out the fish, to the fall of the marinade, the bottom of the plate in the ginger sliced green onion shredded steaming Flounder practice diagram 66. fish on the ginger, fish on the body of the put some shredded scallions steamed flounder practice diagram 77. on the pot steamed 10 minutes (fish big 15 minutes) steamed flounder practice diagram 88. to drop the water and ginger, in the fish on the body of the shredded scallions, shredded carrots, to the steamed shark fins oil steamed flounder practice diagram 99. a separate pot into the peanut oil hot, pour on the fish.

Steamed plaice practice Steamed plaice how to do

Steamed plaice practice 1, the plaice scales, go to both sides of the fins, wash, cut a large cross on one side (about 3cm wide between the two knives, the depth of the fish 2/3), the other side of the knife on the other side of a knife on the line 2, cut some green onions, ginger, garlic, put the fish with onions, ginger and garlic together into a pot, add wine, a little salt and pepper, wipe well about 30 minutes. Wipe marinated for about 30 minutes, in the middle to turn the fish once or twice, for the taste 3, will be marinated fish on a plate on the pot steam, water boiling time, about 10-15 minutes can be, (steam before loading the plate, be sure to charge the large crosshatch face, then you can observe whether the knife is ripe, no blood that is ripe, steamed for too long, the fish meat dead loss of tenderness, affecting the taste) 4, will be out of the pot, take off the green onions ginger and garlic, there are several ways to eat the back of the seasoning, taste varies in the fish put a lot of shredded scallions, hot oil splash to the shredded scallions, so that the fish scallion aroma ② sprinkled with Lee Kum Kee's steamed fish soy sauce or Yipin Soy Sauce, so that the fish is fresh and flavorful (you can also steam the fish soup and soy sauce together into the hot oil pot, in the heating moment at the same time poured into the fish).

How to make steamed plaice

How to make steamed plaice

1, remove the scales from the plaice, remove the fins on both sides, wash, cut a large cross on one side (about 3cm wide between the two knives

, depth of the fish meat 2/3), and the other side of the knife on the other side

2, cut some green onions, ginger and garlic, and put the fish with the onions, ginger and garlic together in a pot. basin, add wine,

a little salt and pepper, wipe well marinated for about 30 minutes, in the middle of the fish should be turned over once or twice, for the taste

3, will be marinated fish on a plate on the pot steaming, the water boiling time, about 10-15 minutes can be, (steam

before loading the plate, be sure to large crucifixes on the face of the punch, this time can be observed through the mouth of the knife whether it is ripe, bloodless! (that is, cooked, steamed for too long, the fish died and lost the feeling of tenderness, affecting the taste)

4, will be out of the pot, remove the onion, ginger and garlic, the back of several flavored to eat, different tastes

Put a lot of shredded scallions on the fish, hot oil splashed to the shredded scallions on the fish onion ② sprinkled with Lee Kum Kee's steamed fish soy sauce or Yipin Shuang Soy Sauce, to make the fish fresh and flavorful (you can also put the steamed fish soup and soy sauce into hot oil together with the fish) (You can also put the steamed fish soup and soy sauce together in a hot frying pan and pour it over the fish while heating for a few moments.)

How to make flounder in several ways

How to make flounder

You can steam, braise, oil, make soup

How to make steamed flounder

1, remove scales from flounder, remove the fins from both sides, wash, and cut a large crosshatch (about 3cm in width between cuts

The flounder should have a large crosshatch (about 3cm in width between cuts

The flounder should have a large crosshatch (about 3cm in width between cuts

), but it is not a good choice. p> between the width of about 3cm, the depth of the fish 2/3), the other side of the knife on the line

2, cut some green onions, ginger, garlic, fish and green onions, ginger and garlic together in a pot, add wine,

a little salt and pepper, wipe well marinated for about 30 minutes, the middle of the fish should be turned over one or two times, for the taste

3, will be marinated fish on a plate on the pan steaming, the water boiled timer (Steam

Before loading the plate, be sure to large crucifixes on the face of the punch, which can be observed through the knife whether cooked, no blood that is cooked, steamed for too long, the fish meat death loss of tenderness, affecting the taste)

4, will be out of the pot, remove the onion, ginger and garlic, the back of the several seasoning to eat, the taste varies

In the fish put a lot of green onions on the body, burning hot oil splashed on the green onions, so that the fish onion aroma ② sprinkled with Lee Kum Kee's steamed fish soy sauce or Yipin fresh soy sauce, so that the fish is delicious (you can also put the steamed fish soup and soy sauce together into the hot oil pot, heating for a few moments at the same time pouring into the fish)

steamed plaice how to do how to cook delicious

Nowadays the fish store, the head ah, the guts are to go! It is also very good to save a lot of trouble! But buy back or wash.

Then sprinkle a thin layer of salt on both sides, stop for an hour; into the flavor. [ Transferred from the iron blood community bbs.tiexue/ ] and then borrowed this time, prepare raw materials, 3 small green onions, cut into 5 cm long julienne, standby.

One lemon, cut in half; white wine. There is also Lee Kum Kee's oyster sauce; and olive oil in moderation.

After an hour. The plaice, into the steamer, dripping white wine, steamed for 20 minutes; 〈Note that the water boiled, and then put the fish into it.

〉 〉 Steamed after the plate, squeeze the lemon juice on the fish, and then oyster sauce evenly drizzled on the fish, and then on the top of the shredded green onions, will be heated olive oil, poured on the green onions on it. Characteristics: the original flavor of the fish in, tender, nourish the stomach; quench the appetite! Low fat, smooth and not greasy.

Steamed plaice body practice (do not microwave)

Now the fish store, will be the head ah, the viscera are removed clean, which is also very good Oh, save a lot of trouble! But buy back or wash. Then sprinkle a thin layer of salt on both sides, stop for an hour; into the flavor. [ Transferred from the iron blood community bbs.tiexue/]

Then borrowed this time, prepare the raw materials, 3 small green onions, cut into 5 centimeters long julienne, spare. One lemon, cut in half; white wine.

There is also Lee Kum Kee's oyster sauce; and olive oil in moderation.

After an hour.

Put the plaice into the steamer, pour the white wine and steam for 20 minutes.

After steaming, plate, squeeze the lemon juice on the fish, then pour oyster sauce evenly over the fish, and then lay on the top of the shredded green onions, heat the olive oil and pour it over the green onions and it is done.

Characteristics: the original flavor of the fish in, tender, nourishing the stomach; quench the appetite! Low fat, smooth and not greasy.

Steamed butterfly fish

Steamed flounder

Ingredients

Main Ingredients

Flounder

500g

Sidekicks

Wine

Moderate

Salt

Moderate

Steamed Fish Soya Bean Sauce

Moderate

Steamed Fish Soya Bean Oil

Moderate

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

4. fish plate spread on the green onion shredded ginger

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

6. this time to cut some of the green onion green onion and color pepper < /p>

7.

7. After the fish is steamed, wear gloves to pour out the soup in the fish plate and pick off the onions and ginger on the fish

8. How to do delicious, steamed butterfly fish home

1. Prepare a plaice (I cut off the head of the fish, the plate can not fit)

2. Scale, wash and spare

3. The green onions, carrots shredded, ginger sliced, shredded

4. Fish body openings into the shredded ginger, evenly touched with salt, put the wine, half of the shredded green onions marinate for about 20 minutes

5. > 5. take out the fish, to remove the marinade, in the bottom of the plate in the ginger slices shredded scallions

6. fish on the ginger, fish in some shredded scallions on the body

7. on the pot to steam for 10 minutes (fish large 15 minutes)

8. to remove the water and ginger, in the fish on the shredded scallions, shredded carrots, to the steamed shark's fin oil

9. another pot of peanut oil is hot, poured in the fish

flounder practice, steamed flounder how to do delicious, steamed flounder home cooking

ingredients ingredients: flounder [Figure] flounder food peanut oil [Figure] peanut oil green onions [Figure] green onions food ginger [Figure] ginger food steaming shark's fin oil seasoning wine [Figure] seasoning wine salt carrots [Figure] carrots food recipes: steamed flounder recipe instructions 11. Fish a (I cut off the head of the fish, the plate can not put) steamed plaice practice diagram 22. scale, wash and spare steamed plaice practice diagram 33. green onions, carrots shredded, ginger sliced, shredded steamed plaice practice diagram 44. fish body openings into the shredded ginger, evenly touched with salt, into the wine, half of the shredded green onions marinated for 20 minutes or so steamed plaice practice diagram 55. take the fish out to the drop of marinade, the bottom of the plate put in the ginger slices. In the bottom of the plate in the ginger slices and shredded scallions steamed plaice practice diagram 66. fish on the ginger slices, fish in the body of some shredded scallions steamed plaice practice diagram 77. on the pot steamed for 10 minutes (fish big 15 minutes) steamed plaice practice diagram 88. to drop the water and ginger, put shredded scallions and carrots on the fish, to the steamed shark's fin oil steamed plaice practice diagram 99. a separate pot into the peanut oil to heat up, poured on the fish. The first thing you need to do is to put a few pieces of green onion and carrots on top.

Steamed flounder Steamed dish fish practice? Detailed

Ingredients:

1 small tail of plaice (300g with bones), 1/2 piece of ginger cut into julienne strips, 1 green onion

Supplementary Ingredients:

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

Directions:

1. The darker side of plaice is well doused with hot water and placed in the water. Scale the fish. Make an incision of about 3 centimeters on the abdomen, remove the internal organs and wash. Wipe dry and make several shallow cuts on the light-colored side. [美食中国]

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.

microwave time 4 minutes

steamed butterfly fish practice, steamed butterfly fish how to do delicious, steamed butterfly fish home

1. Prepare plaice a (I cut off the head of the fish, the plate can not fit)

2. remove the scales, washed and spare

3. the green onions, carrots julienned, ginger sliced, julienned

4. the fish body opening into the Ginger, evenly touched with salt, put cooking wine, half of the shredded green onion marinade for about 20 minutes

5. Take out the fish, to drop the marinade, in the bottom of the plate in the ginger slices shredded green onion

6. Fish on the ginger slices, fish in the fish in the body of the shredded green onion

7. Steam on the pot for 10 minutes (15 minutes for large fish)

8. To drop the water and ginger, in the fish on the shredded green onion, Carrot julienne, into the steamed shark fin oil

9. Another pot of peanut oil to heat, pour on the fish

Steamed butterfly fish

Steamed plaice

Ingredients

Ingredients

Plaice

500g

Sides

Wine

Moderate

Salt

Moderate

Soy sauce

Moderate

Onion and ginger

Moderate

Green onion

Moderate

Colorful bell pepper

Moderate

Steps

1. Clean

2. Cut the fish in half (we can't fit the fish plate in our house, so we have to do it in two batches), cut a flower knife on the fish, and then put the ginger into the flower knife

3. Rub salt on the fish, and then marinate it in some cooking wine for 20 minutes

4. Spread the shredded scallion and ginger in the fish plate

5. Lift the marinated fish up, control the broth, and arrange the fish plate, and then sprinkle the fish with some shredded scallion and ginger, and then put it in the fish plate. Onions and ginger, put into the boiling water pot steamed for eight minutes

6. This time cut some small onions shredded green onions and shredded pepper

7. After the fish steamed wearing gloves will be fish plate soup pouring and pick the fish on the onions and ginger

8. in the fish dripping with black bean sauce

9. Shredded pepper and green onions spread all over the fish body

10.

Shallot

Moderate

Ginger

Moderate

Steamed Fish Oil

Moderate

Wine

Moderate

Steps

1. Rinse the dish fish and make a few cuts on the back for quick steaming and flavoring.

2. Pour in cooking wine and marinate for 10 minutes to remove the fishy flavor. In addition, cut ginger and spread it on the fish, which can also help to remove the fishy effect.

3. Cut the green onion into thin julienne, spread on the fish, sprinkle a small amount of salt, and steam in cold water for 15-20 minutes.

4. After steaming, the fish will precipitate part of the water, pour off this water, and remove the boiled green onion and ginger shreds.

5. Put the freshly chopped green onion and ginger on the fish, and drizzle the steamed fish with soy sauce.

6. Put a little oil in the pot, when the oil is hot, pour on the fish with shredded green onion and ginger.

How to steam butterfly fish

Step 1: flounder first melt, and then remove its fine scales, take out the viscera clean

Step 2: cut the fish in half (our fish plate can not fit so we have to do it in two times), fish cut on the knife, and then put the ginger into the knife

Step 3: the fish body rubbed with salt, and then add some wine to marinate for 20 minutes

Step 3: the fish body, and then add some wine to marinate for 20 minutes

Step 3: the fish body rubbed with salt, and then add some wine to marinate.

Step 4: Fish plate covered with shredded green onions and ginger

Step 5: Lift the marinated fish and control the soup into the fish plate, the fish and then sprinkle some shredded green onions and ginger, and then put it into a pot of boiling water to steam for eight minutes

Step 6: This time, cut some small green onions and shredded bell peppers

Step 7: Fish after steaming and wearing gloves to the fish plate of the soup poured out and pick up the fish on the













































Flounder [Figure] flounder ph ph food

flower oil [Figure] flower oil

scallion [Figure] scallion ph food

ginger [Figure] ginger ph food

steaming shark's fin oil

cooking wine [Figure] cooking wine

salt

carrot [Figure] carrot ph ph food

recipes to do: