The practice of butterfly fish, the practice of butterfly fish meat

Preparation of steamed flounder one:

Ingredients: 500g of flounder, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of steamed fish soy sauce, appropriate amount of green onion and ginger, appropriate amount of shallots, appropriate amount of bell pepper.

Steps: 1. The flounder melts first, then removes its fine scales, takes out the internal organs and cleans them.

2. Cut the fish in half (our fish plate can't fit and have to be done twice), cut the fish with a flower knife, and then put the ginger shreds into the flower knife.

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

4. Spread the fish plate with shredded green onion and ginger.

5. Lift the marinated fish and put the soup into the fish plate, sprinkle some green onion and ginger on the fish, and put it in a pot of boiling water and steam for eight minutes.

6. At this time, cut some shredded green onions and bell peppers.

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

8. Drizzle steamed soy sauce over the fish.

9. Shredded bell pepper and shallots cover the fish body.

10. Heat the oil and pour it on the fish to complete the delicious steamed flounder.

Preparation of steamed flounder two:

Ingredients: 1 small tail of flounder (300 grams with bones), 1 2 pieces of shredded ginger, 1 green onion, 2 3 cups of water, 1 2 tbsp soy sauce, 1 tsp monosodium glutamate, 2 tbsp wine, a small amount of salt.

Method: 1. The dark surface of the plaice is fully watered with hot water, and then placed in the water to scrape off the scales. Make an incision of about 3 cm in the abdomen, remove the internal organs, and wash it. Wipe off the water and make a few light cuts on the light surface.

2. Place the fish on a plate, wrap the tail in an aluminum foil roll, drizzle with the mixed a, and sprinkle with soy sauce. Cover with plastic wrap and microwave for 4 minutes.

Tips: This dish is cooked in the microwave oven for 4 minutes and 00 seconds.

How to make plaice delicious.

Don't turn the fish too often when frying it, and be sure to put more oil, otherwise the fish will fall apart. The same is true for the later boiling process, it is best to put enough water at the beginning to avoid sticking to the pan and damaging the structure of the fish.

Ingredients: 900g of flounder, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of water starch, appropriate amount of minced green onion, appropriate amount of minced ginger, appropriate amount of oyster sauce, appropriate amount of garlic hot sauce, appropriate amount of tomato sauce.

Steps: 1. Treat the head of the flounder first, remove the gills of the flounder head, wash it, split it into two from the lower part, and connect the door of the head, be careful not to disconnect.

2. Remove when it is fried in seventy percent hot oil and golden brown to control the net oil.

4. Put the fish in. Then simmer over low heat for about 10 minutes.

5. When the soup is almost collected, shovel out the fish, add water starch to the remaining soup to form a thin thicken, and pour it on the fish.

The last time I went to a friend's house, my friend made a dish of braised fish.

Said it was plaice. Speaking of flounder, many of us may not know or hear of it, and even some friends say that they have never eaten it, but when it comes to flounder.

I'm sure everyone knows it, and I've never seen it or heard it. Flounder can also be called flounder, everyone should have eaten it, if you haven't eaten it, it doesn't matter, today I will share with you the method of flounder.

Home-cooked roasted flounder.

Ingredients: tofu, vermicelli, pork belly.

Seasoning: vinegar, soy sauce, salt, sugar, monosodium glutamate.

Green onions, ginger, garlic, peanut oil.

Method: 1 Remove the scales of the flounder, wash it, and keep the belly.

2 Stir-fry green onions, ginger and garlic until fragrant, stir-fry the pork belly, add vinegar and soy sauce to boil, fry the fish on both sides, add soup, add tofu and vermicelli, and season.

3 Bring to a boil over medium heat, simmer for 50 minutes, turn to high heat and reduce the juice until cooked.

Characteristics: Fresh, fragrant, delicious, smooth and tender fish.

Tips: Green onions, ginger, and garlic should be fried a little more, and the fire should be medium first, then low, and then urgent. Flounder is a fish in the sea and does not have the earthy taste of river fish. The meat is also very tender, and the fish bones are few, and it is suitable for steaming and braising it, and it is a variety of fish that I like.

Braised flounder. Ingredients: Flounder.

Seasoning: soy sauce, sugar, ginger, chicken essence.

Green onions, refined oil.

How to make it: 1 After buying the flounder (fresh without skin), peel it, remove the internal organs, rinse it with water and cut it into pieces.

2. In a hot pan, add minced garlic sprouts and shredded ginger (if you prefer spicy, you can add some diced chili peppers) and stir for about half a minute.

3 Put in the flounder and stir-fry while adding a little vinegar to remove its fishy smell (not too much, otherwise there will be a sour taste), then put a small half bottle of rice wine to hang its fragrance, stir-fry for two minutes, pour in a little boiling water with dark soy sauce, adjust to the minimum heat and simmer for about three minutes before uncovering, add salt and monosodium glutamate while stir-frying.

The meat of the plaice is quite tender and smooth, and the taste is delicious. Borrowed from Lu Zhaolin in "The Ancient Meaning of Chang'an".

The sentence "I have to be more than my eyes to die, I am willing to be a mandarin duck and not envy the immortals", the name of this dish may as well be a whole gimmick.

I am willing to be a mandarin duck and not an immortal. It's better than the name of Farewell My Concubine (Wang Ba stewed chicken). Huh

There are many ways to make flounder, two of which have been introduced in detail to you above, you can buy flounder in the seafood market, the materials can be seen everywhere in the supermarket, braised flounder is still good, delicious. In general, making fish is time-consuming, and you may not have much time to commute to work on weekdays, so you can try it yourself on weekends.

The most delicious method of plaice, the original taste, the meat is tender and fragrant, suitable for all ages, delicious and not long meat.

A friend went to Dalian to visit relatives, brought back the plaice, sent one over, so big, there was a slight surplus in the **, and it felt that the pot was a little smaller when it was put in the pot. This fish is sent in packaging, open it to see that it is very fresh and fat, the meat of the plaice is delicate and white, the taste is delicious but not fishy, it is a precious seafood in the temperate waters of various coastal areas, and the nutritional value is very high. How to make plaice is delicious, today I will share with you the most delicious method of plaice, the original taste, the meat is tender and fragrant, suitable for all ages, delicious and not long meat.

Flounder, also known as flounder, is the best of the marine fish, often called the white rich beauty of fish, not only high nutritional value, rich in protein and various vitamins, and trace elements required by the human body. In particular, vitamin B6 is abundant, and flounder is also rich in DHA, the main component of the brain, and regular consumption can enhance intelligence. The unsaturated fatty acids contained in it are easily absorbed by the human body, which can help reduce blood cholesterol and enhance physical fitness.

Moreover, the calorie and fat content of flounder are low, so you don't have to worry about gaining weight after eating. Therefore, flounder is suitable for all people, especially for the elderly and children, if it is a child who is growing up to eat can also promote the growth and development of bones, provide more adequate nutrition for the body, and often eat flounder can also prevent many diseases. The meat of plaice is delicious, how to do it is delicious, of course, the best way to eat is steaming, with the method of steaming can best "lock" the umami of the flounder, the meat is delicate, delicious, original, the following will introduce you to the practice of steaming flounder.

Steamed flounder] Ingredients: 1 flounder; Appropriate amount of green onion; ginger to taste; cooking wine to taste; Appropriate amount of oil; salt to taste; Steamed fish with soy sauce to taste.

Method and steps: 1. Deal with the plaice first, scrape off the scales on the flounder, then cut the belly, take out the internal organs, clean the gills, then wash it with water, and then scratch a few knives on the fish's body.

2. Put the ginger shreds into the incision, so that it is easy to absorb the flavor.

3. Sprinkle some green onions, sprinkle some salt on the fish, add some cooking wine and marinate on a plate for about 20 minutes.

4. Sprinkle shredded green onions and ginger on the bottom of the fish plate, pick up the marinated fish, control the soup, put it in the prepared fish plate, sprinkle some shredded green onions and ginger on the fish, put boiling water in the pot, and steam for 8-10 minutes. Remove from the pan and clean the green onion and ginger shreds on the top.

5. Pour out the water precipitated during the steaming fish, re-sprinkle the green onion and ginger shreds, and drizzle the steamed fish soy sauce.

6. Heat the oil in another pan, pour the oil on the fish while it is hot, OK! It's time to start a meal, isn't it very simple?

The stickers are: 1. The time of steaming the fish depends on the size of the fish, and it is important to put the fish steamed after the water is boiled.

2. If there is no steamed fish soy sauce, you can replace it with light soy sauce, and the taste is slightly inferior.

The best way to eat flounder, the original taste, the meat is tender and fragrant, suitable for all ages, and it is not fat.

It's best to steam and then put soy sauce!

Ingredients: 800 grams of flounder.

Excipients: 10 ml of cooking wine, 3 grams of salt, 15 grams of shallots, 15 ml of steamed fish soy sauce, 1 2 bell peppers, 10 grams of ginger, 10 grams of green onions.

The steps are as follows: 1. The flounder melts first, and then removes its fine scales and washes it.

2. Cut the fish in half, cut the fish with a flower knife, and then put the ginger shreds into the flower knife.

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

4. Spread the fish plate with shredded green onion and ginger.

5. Lift the marinated fish and put the soup into the fish plate, sprinkle some green onion and ginger on the fish, and put it in a pot of boiling water and steam for eight minutes.

6. At this time, cut some shredded shallots and bell peppers.

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

8. Drizzle steamed soy sauce over the fish.

9. Shredded bell pepper and shallots cover the fish body.

10. Heat oil and pour it over the fish.

11. Finished product of steamed flounder.

Crucian carp is nutritious, but there are too many spines, so it is very suitable for stewed soup. Fry a few eggs and stew them together, and the milky white soup will come out. If there are children to drink, do not put chili rings.

Pour an appropriate amount of oil into the pot, add green onions, ginger and garlic slices, stir-fry the fat meat, peppercorns, and stir-fry until fragrant, put in the grass carp, season, color, stew for about 30 minutes, collect the juice, and then put it on the plate and sprinkle the coriander in order to better remove the earthy smell. The umami of marine fish is generally steamed or eaten raw, and the production process is relatively simple, simple pickling, pouring oil, and finally steaming in the pot, the purpose is to retain the original umami taste to the greatest extent.

<> fish is an indispensable dish in our daily life, because there is a saying that "there is more than enough every year (the homonym of fish)", and it is also an auspicious dish on the New Year's table. After wiping off the water with a kitchen paper towel, stuff the fish belly with shredded ginger, steam for 8 minutes and simmer for 2 minutes. Put the shredded green onion on the fish body, heat the oil in another pot until it is 7 ripe, pour it on the top of the shredded green onion on the fish, and then add an appropriate amount of steamed fish soy sauce!

Mine is: Fish has boiled fish, sauerkraut fish, grilled fish, braised fish, tomato fish, spicy fish, steamed fish, spicy fish, jar fish, fish head tofu soup, sweet potato flour crucian carp soup, sweet and sour fish, rice noodle fish, sashimi and other methods.

Cut the fish and fry it until it is half-cooked, put in the white tofu, add ginger slices to bring out the fragrance of the fish, turn off the heat and sprinkle some chopped green onions, and the famous fish tofu soup is ready. The new way of eating, no frying, no need to add water, the fish is very tender and delicious, it tastes light and not greasy, a little spicy, appetizing and rice. Chinese eat fish, eat the understanding of the way of governing the country and the philosophy of life, it can be said that it remains in the cultural blood of every Chinese people.

In various eras, fish, especially carp, have been transformed into "immortals" and "dragons", and there is a rich fish culture every year. Crucian carp and yellow bone fish can be made into crucian carp tofu soup with tender tofu, yellow bone fish tofu soup, special fish: whitebait only eggs, made into whitebait egg soup, especially delicious.

1.Wash the fish and make a few cuts, absorb the water with kitchen paper, and sprinkle salt for half an hour.

2.Green onions, ginger, garlic, star anise, allspice powder, white pepper, salt, sugar, soy sauce, cooking wine, vinegar, and water, if you prepare the amount, it is basically based on a feeling, and when you boil, you can adjust it according to your preferences.

3.Pat the fish on the top of the flour, put a few slices of ginger in the oil, and fry until golden brown.

4.Talk about the sauce and boil the fried fish into the fried fish on low heat, cover and boil for a while and turn over.

2 kg of seasoning oil (about 100 grams), 5 tablespoons of soy sauce, 3 tablespoons of Shao wine, 2 tablespoons of vinegar and sugar, 1 2 teaspoons of refined salt and monosodium glutamate, 1 3 teaspoons of pepper, 1 tablespoon of sesame oil, a little green onion, ginger, garlic slices, star anise, and an appropriate amount of starch.

Method 1: Remove the gills from the head of the flounder, wash it, fry it in seventy percent hot oil and remove it when it is golden brown, and control the oil content.

2. Add a little base oil to another pot, use green onions, ginger, garlic, and star anise to cook wine, vinegar, add soy sauce, sugar, refined salt, add soup to boil, and then put in the fried flounder head, burn it over medium heat until it is cooked and rotten, and when the hot juice is thick, add monosodium glutamate, pepper, pick up the green onion, ginger, star anise, and take out the flounder head.

3. Thicken the original juice with water starch, drizzle sesame oil, and pour it on the head of the plaice on the plate.

250 grams of Japanese sauce sauce, 100 grams of clear soup, 2 grams of salt, 5 grams of monosodium glutamate, 4 grams of sugar, 2 grams of green onion, ginger and garlic, 1 star anise, 500 grams of salad oil.

Method. 1. Blanch the fish head and fry it in a hot oil pan for 1 minute until golden brown for later use.

2. Cut the asparagus into 10 cm segments, blanch in boiling water for 1 minute, then sprinkle with salt and monosodium glutamate for later use.

3. Leave 20 grams of bottom oil in the pot, put green onions, ginger, garlic and star anise in the pot, then take it out, add the clear soup, fish head and sauce sauce, sugar to boil over high heat, simmer for 20 minutes on low heat until the flavor is absorbed, reduce the juice over high heat, and finally take out the fish head, put it on the plate, put the carrot slices, surround the edge with asparagus, and pour the remaining juice on it.