What are the practices for pomfret? How to make pomfret practice?

The pomfret preparation is as follows:Ingredients: 1 pomfret, ginger, green onion, bean paste, soy sauce, cooking wine, pepper, and salt.

Method] 1. Wash the pomfret, make a few cuts in the fish body, sprinkle a small amount of salt, pepper and cooking wine and marinate for a while.

2. Slice the ginger and cut the green onion into sections.

3. Wash the marinated pomfret with kitchen paper to remove the moisture and control drying.

4. Put an appropriate amount of oil in the pot, cook until the layer is cooked, put the ginger slices and fry them slightly, and then put the green onions; Then put the pomfret and fry it slowly over medium-low heat; Fry until one side is slightly browned, flip and fry the other side; After frying on both sides until slightly browned, add an appropriate amount of soy sauce, cooking wine, and bean paste to cook the fragrance.

5. Then mix in an appropriate amount of water, bring to a boil over high heat, simmer over low heat for about 10 minutes, and flip it in the middle; Finally, reduce the juice on high heat and remove from the pan.

500 grams of flat fish, 100 grams of garlic, 1 teaspoon of soy sauce, half a teaspoon of cooking wine, a little vinegar, an appropriate amount of salt, a little sugar, a little green onion, ginger, minced garlic, 500 grams of chicken broth or water.

1. Clean up the flat fish, make a few cuts on each side of the fish, and marinate with a little soy sauce, Shao wine and salt for 10 minutes.

2. Heat enough oil in a wok, fry the fish until golden brown, remove and drain the oil and set aside.

3. Put the wok on low heat, leave 3 tablespoons of bottom oil, add garlic and stir-fry until it is warm and hot, fry the green onion and ginger slices slightly, put in the flat fish, garlic, soy sauce, Shao wine, vinegar, sugar, salt and chicken broth, simmer over low heat for 20 minutes after boiling, and serve on a plate after the soup is dry.

dawnrain:

Flat fish should be fresh; When drawing a knife on a flat fish, the knife edge can not be deep; During the firing process, the fish should be turned at the right time to make the raw materials flavorful; Be careful not to stick the pan; If you don't have chicken broth, add a little chicken powder to the water.

There are three ways to do it.

It depends on what kind of pomfret it is, if it is a sea pomfret, it is relatively small, fried, fried, or braised in oil.

If it is a freshwater pomfret, the big one, the braised one is more delicious, and of course it can be steamed. If you want to fry in oil, you should be careful to fry thoroughly, or you can cook it in the microwave.

1) If the pomfret is not too big, wash it and rub it all over the fish with salt, leave it for half an hour, and fry it over low heat.

2) Braised flag. 3) Steam.

4) Eat oven-baked.

How long does it take to steam pomfret.

Use pomfret to make dry-roasted golden pomfret as follows:

1. Prepare ingredients: pomfret, chopped pepper, minced green onion, ginger and garlic, flour, sugar.

2. The steps are as follows:

1. Draw the prepared pomfret on the back of the fish a few times; Apply the prepared flour evenly over the pomfret.

2. Heat the oil, put the prepared pomfret into the pot and fry it, showing a golden brown on both sides.

3. Put the prepared green onion, ginger and garlic into the pot for stir-frying, put the prepared chopped pepper in the pot, and put the fried pomfret into the pot;

4. Add water, add a spoonful of cooking wine to remove the fish, put a little soy sauce into the pot for seasoning, a little soy sauce to add color, add salt, sugar, a spoonful of vinegar for seasoning, stir-fry evenly, burn over high heat, and put out the pomfret after the soup is dry.

In this way, a dish of dry-roasted golden pomfret is ready, delicious and fragrant, refreshing and non-greasy, and particularly delicious.

Materials:4 frozen pomfret, 1 tablespoon cooking wine, 1 teaspoon white pepper, 1 teaspoon salt, 10 grams of green onion, 5 slices of ginger, 1 tablespoon steamed fish soy sauce, 1 tablespoon seafood soy sauce, 1 tablespoon hot oil, 1 chives.

Method:

1. Thaw, wash, and drain the pomfret fish.

2. Add cooking wine, pepper and salt and marinate for 20 minutes.

3. Take a plate and put the white onion and ginger slices on the bottom of the plate.

4. Put in the marinated pomfret and be excited.

5. Put it in a steamer with boiling water and steam for about 8 minutes.

6. After steaming, take it out, pour in the steamed fish soy sauce, seafood soy sauce, and the hidden draft and sprinkle with chopped green onions, and pour some hot oil on it.

Pomfret in sauce. Ingredients: light soy sauce, corn starch, salt, steamed fish drum oil, chili paste, chicken essence, garlic, ginger, tomato paste, white pepper, coriander, pomfret.

Specific steps: In the first step, the fish is salted in advance, then rinsed with water, the fish is cut into flowers, the fish is wrapped in a layer of cornstarch, the garlic is sliced, and the ginger is shredded; The second step is to heat oil in the pot, fry the fish until golden brown on both sides, and remove from the pot; The third step is to leave oil in the pot and add oil if there is no oil. Put garlic and ginger to stir-fry until fragrant, add an appropriate amount of water, add 1 tablespoon of light soy sauce, 1 tablespoon of steamed fish drum oil, a little white pepper, 2 tablespoons of tomato paste, 1 tablespoon of chili sauce, a little chicken essence, put the fish in the soup after boiling, and turn the fish in the middle so that the upper side can also be flavored.

Steamed pomfret. Ingredients: Pomfret, ginger, soy sauce, coriander.

Specific steps: The first step is to clean up the pomfret, shred the ginger and put it on the fish, or put a little cooking wine; The second step is to boil the water in the pot, and then steam the fish for ten minutes, and in the third step, the fish is steamed, remove the ginger, pour the fish soup out of the bowl, and add a spoonful of soy sauce; Fourth, heat an appropriate amount of oil in a pot, add soy sauce, boil and pour it on the fish.

Pomfret is one of the most popular fish to eat, and what we generally eat is basically sea pomfret. Because pomfret is rich in nutrients: high protein content, 100 grams of pomfret meat protein content up to grams, fat content grams, as well as rich in carbohydrates, calcium, phosphorus, iron, etc.

Pomfret is also rich in unsaturated fatty acids, which can lower cholesterol in the body. Pomfret meat contains trace elements such as selenium and magnesium, which have a good preventive effect on cardiovascular diseases such as coronary arteriosclerosis.

Eating pomfret can nourish qi and blood, nourish the stomach and essence, and is very effective for indigestion, spleen deficiency and diarrhea, anemia, muscle and bone pain, etc. Pingyu can also be used for children's long-term illness and weakness, lack of qi and blood, fatigue and fatigue, loss of appetite and other symptoms.

There are many home-cooked ways to make pomfret: steamed pomfret, braised pomfret, pan-fried pomfret, sweet and sour pomfret, etc. Here's how to make two types of pomfret: steamed pomfret and pan-fried pomfret.

Steamed pomfret method:

Ingredients: 1 pomfret, green onion, ginger, cooking wine, white pepper, steamed fish soy sauce.

Preparation method: 1. The pomfret is disemboweled and the gills are removed, and the fish body is washed with a flower knife. Then marinate with cooking wine and pepper for about 20 minutes.

2. Slice the ginger and shred the green onion for later use.

3. Put a few pieces of ginger slices on the plate, put the pomfret on the ginger slices, and put the shredded green onion and ginger slices on the fish;

4. After the water boils, put the fish in the pot and steam it over high heat for 10 minutes;

5. Pour out the water in the dish after removing from the pot;

6. Pour steamed fish soy sauce on the fish, remove the ginger slices and shredded green onions, heat the oil and pour it on the fish, and finally sprinkle some shredded green onions!

Preparation of pan-fried pomfret:

Ingredients needed: pomfret, black pepper, pepper, bay leaves, cumin powder.

1. Drain the prepared pomfret with a knife and set aside.

2. Chop the bay leaves into close powder, then put them in a bowl, and then add black and white pepper and cumin powder and mix well.

3. Evenly coat the prepared ingredients powder on the pomfret.

4. Heat the oil and a little salt in the pan, boil the oil until it is 7 hot, and fry the pomfret until golden brown on both sides. When frying the fish, be sure not to turn over frequently to avoid deformation of the fish.

Pan-fried pomfret.

Fresh pomfret itself is delicious, frying pomfret in a pan, using a simple cooking method still retains the original flavor of the ingredients, fragrant fish skin, delicious fish, delicious to taste.

Specific steps: Ingredients: pomfret, ginger, green onion, cooking wine, starch, salt and pepper, salt, oil, white sesame seeds

1.The pomfret is cut open under one side of the gills, and the internal organs of the fish are pulled out and washed.

2.If the fish is large, make a net at a large interval.

Be careful not to cut through the abdomen close to the abdomen.

3.Spread the bottom of the plate with shredded green onion and ginger. Wipe the inside and outside of the fish with a small amount of salt and cooking wine, then stuff the green onion and ginger in the stomach and let it stand for about 20 minutes to taste, and cover the fish with a layer of shredded green onion and ginger.

4.The body and stomach of the marinated fish should be dried, and too much water will inevitably fry it badly. Pat the fish evenly with a little cornstarch to protect the skin when frying.

5.Put a little more oil in the iron pot, and less if it is not sticky. The iron pan should be boiled until it is slightly smoking, and if it does not stick, it does not need to be heated for too long.

6.Once the oil is hot, put the dry fish down and turn to medium heat and fry for about a minute. Then turn to low heat and cover and continue to fry for 2 minutes.

7.After one side is fried, turn over and fry the other side, and when you turn over, focus on the thick part of the meat cleanly and neatly, so don't panic. Repeat the above steps until lightly browned on both sides.

8.Finally, sprinkle a drop of salt and pepper, white sesame seeds, and chopped green onion on the fried fish.

Preparation of ingredients. 1 golden pomfret, 30 grams of chopped pepper paste, 10 grams of shallots, 10 grams of ginger, 20 grams of garlic, 1 teaspoon cooking wine, 1 teaspoon light soy sauce, 1 teaspoon salt, 1 teaspoon aged vinegar, 1 teaspoon dark soy sauce, 1 tablespoon sugar, 2 teaspoons of dry starch.

Steps. 1. Clean the golden pomfret after processing, and absorb the water on the surface of the fried roots.

2. Remove the cross knife on both sides of the golden pomfret and pat on a layer of dry starch.

3. Cut the shallots diagonally into sections, and slice the ginger and garlic.

4. After the pot is heated, add a small amount of oil, and after the oil is burned to 7 mature, add the golden pomfret and fry until golden brown on both sides.

5. Leave the bottom oil in the pot, stir-fry the chives, ginger and garlic, and then add the chopped pepper sauce and stir-fry until fragrant.

6. Put the fried fish in a pot, cook cooking wine, aged vinegar, add salt, sugar, light soy sauce, dark soy sauce and an appropriate amount of water.

7. After the heat boils, turn to medium heat, cover and simmer for 10 minutes, after opening the lid, reduce the juice on high heat until it is thicker and then put it on a plate, and finally sprinkle the surface with minced shallots.

Everyone likes to eat pomfret, not only the meat is tender, but the taste is also very good, and the more you chew, the more fragrant it is. It's a food that people love. The nutritional value of fish is very high, eating more fish can not only supplement calcium, but also tonify the kidney, nourish blood, enhance appetite and other effects, its role is very complete.

The biggest advantage of eating pomfret is that pomfret has very few spines, is nutritious and healthy, and is suitable for the elderly, children, and pregnant women. It is also an indispensable delicacy in the kitchen and at the table.

Pomfret has a good effect on **, anemia, indigestion, poor appetite, and fatigue. There are also many ways to make pomfret, and it is very delicious to make soup, steam, pan-fried, and braised in soup. Pomfret is a flat sea fish, and it is best for patients with allergies and ** diseases to not eat it.

Preparation of small pomfret:

1. After the pomfret is gutted, rinse it with water, and make two or three diagonal strokes on both sides of the fish's body.

2. Add salt, 5ml cooking wine and ginger slices to marinate for a while.

3. Slice the garlic, cut the pepper into rings, and chop the shallots.

4. Pat both sides of the pomfret with a little dry starch for later use.

5. Heat the wok, wipe the bottom of the pan with ginger pieces, heat with a little oil, put the pomfret into the pan, fry it over low heat until golden brown on both sides, and drain the oil.

6. Leave a little bottom oil in the pot, stir-fry the chives, ginger and garlic slices, add the pomfret, add light soy sauce, dark soy sauce, cooking wine and sugar.

7. Add an appropriate amount of water (the water is the same as the pomfret), turn to low heat and cook until the soup is thick, and put the pomfret on a plate.

8. Thicken the remaining soup with water starch and pour it on the pomfret, and finally sprinkle with chives.

Pomfret introduced. Flat fish, scientific name pomfret, is a flattened body of the sea fish, because of its spines and tender meat, so it is very popular, housewives are also happy to clean up, it also has the nutritional characteristics of marine fish: rich in high protein, unsaturated fatty acids and a variety of trace elements.

The body of the flat fish is nearly diamond-shaped, flattened, the mouth is small, the back is blue-gray, the sides of the body are silvery-white, the dorsal body is small round scales, the dorsal and anal fins are long and symmetrical, the pectoral fin is large, there is no pelvic fin, the tail fin is deeply forked, the lower lobe is longer than the upper lobe, and the origin is roughly the same as that of the flounder.

Small pomfret is not only delicious, for many people like to eat, eating fish can increase the memory of the brain, especially the elderly, children, pregnant women, and it is also very convenient to make, an indispensable delicacy in the family, pomfret is the best choice for people who lack calcium.