Ingredients
1 turbot
Olive oil
Onion, ginger and garlic
1 tablespoon of soy sauce
1 tablespoon of white wine
1 tablespoon of rice vinegar phase food
half a tablespoon of dark soy sauce
cinnamon peel 1 piece
2 slices of coriander leaves
Anise 3 grains
Half a tablespoon of sugar pho
Cilantro 1 pho
Scallion leaves moderate
Braised turbot
1. turbot remove gills, viscera and wash, on each side of a couple of cuts and then control the water, chopped green onions, ginger and garlic slices, cilantro, shallots cut minced.
2. Sit in a pan and add oil to heat the fish under the turbot to fry until both sides of the color, add green onions, ginger and garlic, star anise, white wine, rice vinegar, soy sauce.
3. Add cinnamon, sesame leaves, soy sauce, sugar.
4. Add an appropriate amount of boiling water, do not submerge the fish, medium heat stew until seven minutes and then turn off the fire.
5. Out of the pan sprinkled with scallions, cilantro.
6. Prepare to serve.
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Tips
1. White wine can remove fishy and fresh.
2. The turbot is thin, do not stew too long.
How to make braised turbot delicious, braised turbot home cooking
Main ingredients
Ginger 5g
Sugar 5g
Peanut oil 25ml
Soy sauce 10ml
Vinegar 10ml
White wine 5ml
Garlic 5g
Green onion 10g
The first step is to make the fish more delicious.
2.
Make a few cuts on the fish.
3.
Onion cut off, ginger and garlic sliced.
4.
Fat pork cut into thin strips.
5.
Heat the oil in a hot pan and sauté the pork until oily.
6.
Add the turbot.
7.
Fry both sides.
8.
Then add green onion, ginger and garlic, white wine, soy sauce, vinegar, sugar and water and saute well.
9.
Boil on high heat.
10.
Cover the lid and turn to low heat for 7 minutes, then turn to high heat juice off the fire.
11.
Sheng plate, a delicious braised turbot is ready.
Doppelbock how to do home cooking
1. Doppelbock scales, gills, remove the belly clean
2. In the fish body cut a few knives, sprinkle some salt on both sides of the fish
3. Sprinkle some wine, marinate for 10 minutes to taste.
4. Put some ginger slices and shredded green onions in a large plate
5. Put the turbot on the plate, sprinkle some ginger slices and shredded green onions
6. Boil water in a pot, put in the plate of fish, and steam it for 12 minutes on a high flame
7. Pour off the steaming juices from the plate, and remove ginger slices and shredded green onions on the fish
8. Replace shredded green onions and shredded carrot
9. Pour hot oil
10. Steamed fish soy sauce, water, cornstarch, make a sauce to boil,
11. Then pour on the fish can be.
Braised. Steamed turbot practice? Need how to marinate
Braised turbot (Lu Cai style)
Main ingredients: turbot 1; Accessories: 100 grams of pork, a little bit of shaved asparagus;
Seasonings: refined salt, monosodium glutamate, cooking wine, rice vinegar, soy sauce, green onions, ginger, garlic, peppercorns, star anise, mushrooms, corn starch, sugar, white pepper; Seasoning amount can be added according to personal taste in accordance with the appropriate amount!
1. The fish will be treated with a clean drawer cloth dipped in dry water on the fish, and then pat the fish on the body of salt, monosodium glutamate a little bit of cooking wine, cut green onion, ginger shredded into the fish body after patting to make it taste, and leave it for 15 minutes or so for the next step in the cooking.
2. Put the frying pan into the appropriate amount of vegetable oil burned to 60% hot, the fish patted on a little corn starch after frying in the pan, to be fried on one side of the fish is fried solid and not stick with the pan and then turn the fish fried on the other side until it is fried solid can be out of the pan;
3. Pan to stay in the bottom of the oil into the pork to stir fry to the meat of the fat precipitation into the onion, ginger, garlic cloves, peppercorns, star anise, mushrooms and bamboo shoots, cooking wine, rice vinegar, soy sauce in the boiling water (water to submerge the fish), and then fry the fish into the pot to boil after seasoning, add salt, monosodium glutamate, sugar, white pepper, and then change to a small fire simmering for 15 minutes to change to a large fire juice, dripping into the oil can be served.
The characteristics of this dish: composite flavor, red color, fresh fish and meat, classic home-style.
Steamed turbot (Cantonese style)
Main ingredients: turbot 1;
Seasonings: salt, monosodium glutamate, cooking wine, soy sauce, green onions, ginger, white pepper; seasoning amount can be added according to personal taste!
1. The fish will be treated with a clean drawer cloth dipped in dry water on the fish, and then pat the fish on the body of salt, monosodium glutamate (MSG) a little, cooking wine, white pepper, cut green onion shredded, ginger shredded into the fish body after the patting so that the flavor, placed for 15 minutes or so you can proceed to the next step of the steaming.
2. Steamer pot into a sufficient amount of water to boil, the code good taste of the fish into the steamer pot, steam over high heat for about 10 minutes;
(Note: Steam the fish before the 3 green onion code in the fish plate on the fish cushion, in order to prevent the fish in the steamed fish and plate sticking to the impact of the dish beautiful)
3. frying pan on the fire into the oil about 50 grams of shredded green onions, shredded ginger put into the aroma after Pour into the steamed fish soy sauce to small fire simmering open made of fish sauce, will be steamed mature fish pick out pads onion into the clean fish plate, pour the fish sauce can be enjoyed!
This dish is characterized by: soy sauce fragrant, tender fish, light and appetizing, tantalizing taste buds.
How to make delicious turbot
Scallion oil turbot
Ingredients
turbot 1 (1 catty), chopped green onion, shredded ginger, salt, chicken broth, cooking wine, Mrs. Luck fresh shellfish, white pepper
Method
1. Kill the turbot cleaned, put into a large fish plate, sprinkle both sides of the salt, marinate for 10 minutes!
2. Spread the ginger on the fish, sprinkle a little cooking wine, pour a little Mrs. Le fresh shellfish or soy sauce, chicken essence, into the pot of boiling water over high heat and steam for 5 minutes
3. Steam the fish, pick off the ginger, sprinkle with green onion and then pour a little fresh shellfish, pour a little smoking oil, and then sprinkle a little powdered white pepper can be
Steamed turbot
Ingredients<
One fresh turbot (about 1 catty), 1 green onion, 1 piece of ginger, 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of Lee Kum Kee Steamed Fish Soya Bean Sauce, oil, and shredded red pepper
Directions
1. After purchasing fresh turbot at the market (preferably weighing about 1.5 catty), ask the hawker to clean up the turbot for you by removing the internal organs and gills. Go home and repeatedly rinse the processed fish with water until it is thoroughly clean and free of blood.
2. Make 3 diagonal cuts on the fish with a knife to cook and flavor the fish. Rub the fish with salt and cooking wine all over the body and inside the belly and marinate for 10 minutes.
3, steam pot into the appropriate amount of water to boil, will be appropriate amount of ginger, scallion pieces on the fish, the fish into the steamer.
4, large fire steam 7-8 minutes, identify whether the fish steamed, you can use chopsticks from the fish body stabbed through, if the chopsticks do not bother to go through the body of the fish, proving that the fire is just right.
5, steamed fish during the onion or scallion shredded, the finer the better, cut the scallion shredded into cool water to soak for a few moments, wash away the mucus, soak and rinse the scallion will be naturally curled.
6, after the fish steamed, throw away the ginger and green onions, pour off the water seeping out of the steamed fish. Cut the shredded green onion and red pepper evenly arranged on the fish.
7, frying pan heat 2 tablespoons of oil, 80% of the heat (oil smoke) when off the fire, the oil stabbed in the shredded green onions.
8: While the oil is still warm, pour in the Lee Kum Kee Steamed Fish Soy Sauce and add a little water.
9, finally, pour the hot soy sauce water along the edges of the steamed fish fish plate, with the right amount of cilantro around the edge can
Braised. Steamed turbot practice? Need how to marinate
turbot scientific name turbot, is a high-quality aquatic products, muscle thick ***, high gelatin protein content, has a very good moisturizing skin and cosmetic effect, and can tonic kidney brain, regular consumption can nourish the fitness and improve the human body's immunity. Main ingredients 600g turbot Ingredients 2 scallions 1 piece Ginger 1 spoon Salt 2 tablespoons Soy sauce 2 tablespoons Peanut oil
Why does braised turbot have a strange taste
This then do such a fish will have to be more bubbles, this fish are farmed, that is disinfected with the taste of the 66 powder!
The restaurant steamer steamed braised turbot, he steamed a 10 minutes, and then put a red soup, that how to do ah? 10 points
Steamed braised turbot? It should be turbot first down the pot fried to golden brown. The steamer on the steamer steamed. The soup is also a separate blend. The pot add on the soup put oyster sauce soy sauce flavor chicken powder sugar sesame oil pepper Boil thickened on the good. If not enough color can put some soy sauce down to adjust the color.
There are two turbot at home, how to do? Detailed, and its details
turbot scientific name turbot, native to the European Atlantic waters, belongs to a kind of halibut. Its body is flat, slightly diamond-shaped, brown in the black and brown pattern can be seen vaguely. Due to the very beautiful swimming posture, like a butterfly in the water, so it is also known as "butterfly fish". Because of its rich nutritional value, the taste is particularly delicious, y loved by the majority of consumers, was crowned by consumers as "turbot" reputation.
The problem of carcinogens in turbot: In the recently held expert briefing, Lei Jilin academician pointed out that: "the Shanghai Food and Drug Administration to do the drug residue detection program are antibacterial drugs, there are prohibited drugs, there are permitted to use drugs. Even the banned drugs for farmed turbot are still clinically prescribed drugs for human use, such as nitrofurans, the main ingredient of dysentery, which is commonly used by people." Dr. Wang Yingeng of the Yellow Sea Fisheries Research Institute of the Chinese Research Institute of Fisheries Sciences said that the claim that nitrofuran and other drug residues detected in turbot samples are carcinogenic is overstated, and the International Agency for Research on Cancer (IARC) has also confirmed that such drugs have no carcinogenic effect on humans at normal doses. Adults can take 100 mg of these drugs orally each time, 3-4 times a day. According to the calculation of 1 mg of nitrofuran per kilogram of turbot detected by the relevant departments in Shanghai, it is equivalent to 3-4 tablets of dysentery only if a person eats 300-400 kilograms of turbot every day. Therefore, under normal consumption of turbot, nitrofurans are not harmful to human beings. There is no scientific basis for the claim that turbot contains "suspected carcinogens" or that "poisonous fish cause cancer", so turbot can be consumed without fear! Steamed turbot:
Steamed fish to be tasty, the secret is only three points: fresh fish, fire in place, seasoning authentic. Although there are many benefits of sea fish, but in Beijing, a live fish is not easy to get, the second is a lot of sea fish a little too hot meat will be hard and tight. The turbot I made today belongs to a more upscale and very suitable for steaming fish, tender meat, fresh flavor. In the restaurant can be sold to about 200 yuan a catty, go to the seafood market to buy, cheap time but only ten twenty dollars a catty.
Ingredients: turbot, steamed to eat the fish, a catty and a half of the best
Ingredients: green onions, ginger, cilantro, cooking wine, salt, sugar, pepper, the most important seasoning: Lee Kum Kee steamed fish black bean oil
Practice:
1) fish please fish sellers to pack up, wash, dry the fish body of the water, put on the green onion slices, slices of ginger, sprinkle a little cooking wine and pepper.
2) Steamer with water to boil, in the fish plate set up two chopsticks, and then the fish on the chopsticks suspended, so that the body of the fish will not be immersed in the steamed liquid affect the taste and texture. Then steam the fish for 7-10 minutes over high heat. For a one-and-a-half pound fish, it should not take more than 10 minutes on a typical home stove - I usually only steam it for 7 minutes. Then take out and pour out the steamed water, chopsticks to remove, pick up the onion and ginger slices on the fish.
3) Add some soy sauce, sugar, pepper, cooking wine and a little water to a pot and bring to a boil, then pour over the steamed fish. If you are afraid of trouble, you can just pour the soy sauce on the plate. But this treatment tastes better.
4) Finally, the green onion and ginger shredded, cilantro cut into sections, all spread on the fish, oil to boiling hot pour on it.
Well, this is really simple Oh, as long as the fish is fresh, the fire is in place, the seasoning is appropriate, a simple dish can be on the family feast is done. Braised halibut (braised turbot):
Turbot is a fish from the sea and does not have the earthy flavor of river fish. It also has tender meat and fewer spines, which makes it suitable for both steaming and braising, one of my favorite varieties of fish. Ingredients: turbot Seasonings: soy sauce, sugar, ginger, chicken essence, green onions, refined oil
Practice: 1, clean fish after drying (or dry), cut into 5MM wide fish section 2, fish section into the ginger storm over the oil frying into a light yellow 3, pour out the excess oil, pour the right amount of soy sauce, sugar, cook for 5 minutes on medium heat to taste 4, and then finally a little bit of chicken essence to turn it over, sprinkle with green onions in the pot that is.
The way to make Riesling turbot:
Recipe:
Turbot 150g Riesling 200ml Onion 10g Carrot 5g
Onion 10g Thyme 1g Cinnamon Leaf 1g Parsley 5g
Dill 2g
Thick cream 50ml Egg yolks 50g Ground nutmeg. 0.3g
Preparation:
1. Remove the head of the fish, gut it and cut it into 4cm square fillets.
2, carrots, scallions peeled, cut into round slices, onions peeled and sliced, spices tied into a bundle, put ...... >>
Doppelbock is the name of a fish or the name of a dish, how to do
Hello
Doppelbock (scientific name: Scophthalmus maximus), is the family turbot, turbot genus fish. For the Scleractinian plaice order flounder family turbot genus of marine demersal fish. It is commonly known as European flounder, and in China it is called "turbot".
Practices are: steamed turbot, braised turbot, chopped turbot, stewed turbot, double pepper turbot, turbot with scallion oil, stewed turbot, steamed turbot with oyster sauce, etc.
Everyone is usually steaming turbot, and the meat is very tender
I hope this helps
Have a nice life
!