How to make the eastern star grouper, how to make the eastern star grouper delicious

How to do Eastern Star Grouper? Clean the East Star Grouper and change the knife on both sides, prepare the green onion and red pepper shreds, steam in the pot for five minutes, pour in the green onion and red pepper shreds, and then steam in the pot and add the sauce.

Eating the eastern star grouper during the Chinese New Year means that it is prosperous.

Eastern star groupers can be decocted in bean paste. To fry the eastern star grouper in soybean sauce, you need to prepare the ingredients, and then go through four steps: washing the side dishes, adding condiments, blanching the oil, and seasoning and cooking. The details are as follows:

One. Material Preparation:

1.Ingredients: 300 grams of eastern star grouper, 38 grams of celery, 38 grams of green garlic.

2.Ingredients: salt, red pepper, puning bean paste, fish sauce, shredded ginger, corn starch, egg white, egg white.

Two. Steps:

1.Wash the side dishes: celery, green garlic wash and cut; Slice the red pepper on the edges.

2.Add condiments: Add 1 4 teaspoons of salt, 1 2 teaspoons of cornstarch and a little egg white to the stargroup meat and bone slices, and mix well.

3.Blanch the oil: Heat 250ml of oil from the red pot at about 100 degrees, and scoop up the seven ripe oils of the East Star Grouper meat, and pour the oil.

4.Seasoning and cooking: Celery and green garlic are stir-fried in the pot, then add shredded ginger, 1 tablespoon of Puning bean paste, 200ml of chicken broth, salt, fish sauce to taste, then add the soaked oil and simmer until fully cooked, then add shredded red pepper to serve.

The East Star Spot has the therapeutic effect of nourishing the liver and kidneys and prolonging life, and the meat quality is bright and clean, similar to chicken, known as sea chicken. The green spots, eastern star spots, gem spots, mouse spots, red melon seed spots, and even dragon groupers that are often seen in the menu are all members of the grouper, but they are named due to differences in shape, color, stripes, and production waters. Although, the quality of their meat, the taste, and the difficulty of catching them determine the difference in their value.

1. Ingredients: 1 East Star Grouper, 25 grams of oyster sauce, 15 grams of light soy sauce, 30 grams of shredded green onions, 10 grams of shredded ginger, a little old rice wine, an appropriate amount of salt, half a spoon of tempeh sauce.

2. Thaw the eastern star grouper, scrape off the scales, remove the internal organs, and clean it. Cut 4 knives at equal distances on both sides of the fish body. Slice the green onion into pieces and slice the ginger.

Put it in the belly of the fish, add salt and cooking wine and leave for 30 minutes. Put the fish on a plate, put some green onions and steam the fish in cold water. Take out the whole plate and remove the green onion and ginger from the fish.

Mix well with 25g oyster sauce and light soy sauce and 1/2 teaspoon tempeh. Pour the soup from the steamed fish into a sauce-mixing bowl. Put the prepared soup into the wok and remove from heat.

Pour the juice over the fish and sprinkle with some green onions and coriander.

Cloud leg northern mushroom steamed star class ball.

Eastern star spot. Preparation of ingredients.

Ingredients: Dongxingban 1000g

Ingredients: 100g cloud leg, 50g mushroom

Seasoning: salt, sugar, monosodium glutamate, corn starch, sesame oil, pepper, light soy sauce

Ingredients: 10g of shredded green onion, 10g of shredded ginger, 10g of green and red peppers, 20g of ginger slices

Ingredient pairing. Cooking method:

1. Food processing.

1) Knife the root of the cheek, bleed, until death; scaling; Cut a knife in the navel of the fish, cut the root of the gills and use two chopsticks to take the internal organs, and use the knife to remove the gills; Take the meat, cut off the inner belly, cut the fish skeleton into pieces, and slice the fish.

2), the mushroom soaked in water.

3), cloud leg cut Japanese zigzag.

4) Shred ginger, slice, remove seeds and shred green and red peppers, and shred green onions.

5) Stir-fry ginger and shallots, add 5 grams of salt, 5 grams of sugar, 3 grams of monosodium glutamate, put in the mushrooms, cover and simmer for 10 minutes, remove the ginger and shallots, slice them, and squeeze out the water.

6) Add 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of sugar, 1 gram of pepper, 2 grams of sesame oil, and 5 grams of corn starch to the fish.

7) Add 3 grams of salt, 3 grams of sugar, 1 gram of monosodium glutamate, 1 gram of pepper and 1 gram of sesame oil to the fish bones; First, shape the dish with fish bones, put a slice of ham, a piece of mushroom and a piece of fish meat on top, and put ginger slices on top.

2. Cooking and cooking.

1) Put it in a steamer and steam it for 6 minutes (boiling water pot), remove the ginger slices, pour the soup, put on the green and red pepper shreds, ginger shreds, green onion shreds, pour light soy sauce on the side, and pour a little hot oil on several shreds!

Precautions. (1) Pay attention to the high heat and time when steaming.

2) After steaming, pour light soy sauce and hot oil.

Method:1Remove the gills and internal organs of the eastern star grouper and clean it;

2.The processed eastern star grouper is marinated with cooking wine and shredded ginger;

3.Put it in a pot and steam it for about 8 minutes.

4.Drizzle with soy sauce, cover and continue steaming for 2 minutes;

5.Out of the pot, sprinkle the fish body with shredded green onions;

6.Then burn an appropriate amount of oil, and then pour it on the steamed deep sea eastern star spot;

7.Finally, sprinkle with steamed fish soy sauce.

Nutritional value of the Eastern Star Grouper:

1.The eastern star spot has the effect of nourishing the liver and kidneys. In particular, the eastern star spotted in the deep sea mostly grows naturally below 100 meters. There is little pollution there, and they have a long growth period, so the eastern star grouper is very resilient.

2.At the same time, the deep-sea eastern star spot is easy to digest, and our human body has an extremely high absorption rate of the eastern star spot.

3.Female friends are more concerned about the colloidal layer of deep-sea eastern grouper skin contains a large amount of "horn sandene" ingredients, which is a special beauty element.

4.Not only is the meat of the deep-sea grouper precious and delicious, but its bones are also rich in nutrients, which can activate brain cells, improve memory and delay brain aging.

Ingredients: 1 eastern star grouper.

Excipients: 25 grams of oyster sauce, 15 grams of light soy sauce, 30 grams of shredded green onions, 10 grams of shredded ginger, a little old rice wine, appropriate amount of salt, half a spoon of tempeh paste.

1. Scrape the frozen fish scales from both sides of the fish body to clean the internal organs, scratch 4 knives, and wipe the salt from the cutting part.

2. Then apply the old wine all over the body (this step is to remove the odor), cut the green onion into ginger slices3, and put it in the belly of the fish.

4. Wrap it in plastic wrap and let it sit for more than 30 minutes.

5. Mix well with 25 grams of oyster sauce, light soy sauce and half a spoon of tempeh, cut the green onion and ginger into thin strips 6, remove the plastic wrap that wraps the fish, put the green onion and ginger shreds on the fish, put it in a pot of boiling water 7, steam over high heat for 15 minutes, take out the whole plate, remove the green onion and ginger on the fish 8, pour the soup in the fish plate into an empty bowl, pour the soup into the sauce bowl, stir well, put the soup into the wok, open the pot and keep it away from the fire.

9. Pour the juice over the fish.

1. Thaw the eastern star grouper, scrape off the scales, remove the internal organs, clean it, cut 4 knives diagonally on both sides of the fish body at equal distances, smear salt on the cut part, and then smear the old wine all over the body (this step is to remove the fishy smell).

2. Cut the chopped green onions, cut the ginger into slices and put them into the stomach of the processed fish, and then wrap the fish with clean plastic wrap for more than 30 minutes.

3. Mix well with 25 grams of oyster sauce, light soy sauce and half a spoon of tempeh, cut the green onion and ginger into thin strips, remove the plastic wrap that wraps the fish, put the chopped green onion and ginger shreds on the fish, and put them in a pot of boiling water to steam.

4. Steam over high heat for 15 minutes, take out the whole plate, remove the green onion and ginger on the fish, pour the soup in the fish plate into an empty bowl, and then pour the soup into the sauce bowl, mix well and set aside.

5. Put the prepared soup into the wok, turn the pot off the heat, and pour the mixed juice on the steamed eastern star grouper.

Eating the eastern star grouper during the Chinese New Year means that it is prosperous.

The delicious recipe for the East Star Spotted is as follows:Ingredients: a strip of eastern star grouper, a few slices of ginger, a few green onions, a few slices of garlic, an appropriate amount of cornstarch, an appropriate amount of oil, and an appropriate amount of cooking wine.

1. Eastern star grouper.

2. Cut the meat into sections.

3. Marinate in oil, salt, sugar, wine, cornstarch for half an hour.

4. Heat up the pan with cold oil, add ginger, shallots and garlic, add the fish and fry until one side turns yellow, then turn over and fry golden.

5. The fried fish can not be fried back and forth, the fish meat will be scattered, and one side should be fried over medium heat and then turned over.

6. Fry and put the green onion on the plate.

7. Crispy. <>

Dongxin's version of the method, I think it is okay to add some ginger and garlic or something to remove the fishy smell and steam.

As follows:

Ingredients: 1 eastern star grouper.

Excipients: 25 grams of oyster sauce, 15 grams of light soy sauce, 30 grams of shredded green onions, 10 grams of shredded ginger, a little old rice wine, appropriate amount of salt, half a spoon of tempeh paste.

Steps: 1. Thaw the eastern star grouper, scrape off the scales, remove the internal organs, and clean it.

2. Cut 4 knives at equal distances on both sides of the fish body.

3. Rub salt on the incision.

4. Then apply the old wine all over the body (this step is to remove the fishy smell).

5. Cut the green onion into sections and slice the ginger.

6. Put it in the belly of the fish.

7. Wrap it in plastic wrap for more than 30 minutes.

8. Mix with 25g oyster sauce, light soy sauce and half a spoon of tempeh.

9. Cut the green onion and ginger into thin strips.

10. Remove the plastic wrap that wraps the fish.

11. Put the shredded green onion and ginger on the fish and put it in a pot of boiling water.

12. Steam over high heat for 15 minutes.

13. Take out the whole plate and remove the green onion and ginger from the fish.

14. Pour the soup from the fish plate into an empty bowl.

15. Pour the soup into the sauce bowl.

16. Mix well and set aside.

17. Put the prepared soup into the wok, turn the pot and remove from the heat.

18. Pour the juice over the fish.