How to cook dried eyefish The specific method of roasting meat with dried milkfish

The meat of flounder is delicate and white, delicious and fatty, and people will make flounder into sauce-roasted flounder, pan-fried flounder, dry-roasted flounder, and so on in daily life. Today, I will share with you three different ways to cook halibut, they are cooked together with mint sauce and cherry tomatoes, and the finished product is crispy on the outside and tender on the inside, sweet and sour; Or slow cook at low temperature, the finished product is rich in color; Or use the salt baking method to imprint the flavor of the finished product in your mind the moment the salt shell is opened. However, no matter how delicious it is, you have to make it to eat it, so don't miss it!

Pan-fried mint fish <>

Ingredients:100 grams of flounder.

Excipients:50g fresh mint leaves, 1 bell pepper, 1 Roma tomato, a pinch of lime zest.

Seasoning:10 grams of minced garlic, 10 grams of shallots, 50 grams of homemade mint paste, 100 grams of crispy fried powder, 10 grams of ginger, 10 grams of sake, 5 grams of instant sauce, 5 grams of fish sauce.

Method:Change the flounder into a fillet, add fresh mint leaves, ginger, minced garlic, shallots, Thai pepper, lime slices, fish sauce, and rapid sauce, mix well, and marinate at low temperature for 4 hours. The marinated fish fillet is pat on the crispy fried powder and fried for 7 minutes, then poured in sake, juice, and mint sauce to reduce the juice and finally the sauce is served on a plate with tomato and mint sauce.

Flounder.

Ingredients:1500 grams of loin meat.

Excipients:100 grams of lemon zest, 100 grams of lime zest, 50 grams of orange peel, 500 grams of parsley, 100 grams of water, 7 grams of xanthan gum, 500 grams of green lentils, 100 grams of white onions, 50 grams of leeks, 50 grams of carrots, 200 grams of celery, 10 grams of chives, 100 grams of lemon puree, 150 grams of baby carrots, 150 grams of baby white radish, 150 grams of pearl onions, 150 grams of baby potatoes, saffron.

Seasoning:3000 grams of rapeseed oil, salt to taste, 150 grams of white wine vinegar, 75 grams of sugar-free cream, freshly ground black pepper, 30 grams of sugar, 350 grams of unsalted butter.

Method:Soak saffron in 100 grams of water, white wine vinegar, put the water in which saffron is soaked and white grape vinegar, lemon puree and sugar in a pot, bring to a boil, add butter until completely emulsified, add salt to taste, mix oil, lemon peel, lime zest, orange peel and add salt to taste, cook the halibut in lemon oil at 54 degrees, make parsley puree, cook the small vegetables for garnish, stir the white onions, leeks, carrots, celery, chives and xanthan gum and cream in a pot and cook thoroughly, Puree the vegetables with salt, boiled vegetables and saffron butter sauce and flounder on a plate and sprinkle with a pinch of black pepper.

How to make flounder:

1. Clean up the pickled flounder, wash it, cut it into slices, soak it in warm water for 30 minutes, and then remove it to dry;

2. Pour a thin layer of oil into the frying pan, put the marinated flounder into the pan and fry until both sides are slightly yellowed, then shovel out and put it on a plate;

3. Pour a small amount of oil into the pot, pour a spoonful of dark soy sauce into the heat, boil and stir-fry the green onion and ginger, and pour in the fried flounder;

4. Pour a small amount of boiling water (about half a bowl) into the pot, bring to a boil over high heat and simmer for 5 minutes, add a small amount of salt to taste, and the soup is thick and turn to high heat to boil and put on a plate.

Flounder can be braised red, clean up the dried flounder, wash it and cut it into pieces, soak it in water for 30 minutes, take it out and pour a little oil into the pot, fry the dried flounder until browned, and then shovel it out, then pour a small amount of oil into the pot, pour in the dark soy sauce, green onion, ginger and garlic after the oil is hot, and then go to the fried flounder, stir-fry and then pour an appropriate amount of water into the pot after stir-frying, after boiling over high heat, simmer for five or six minutes on low heat, and then put in salt and other seasonings to collect the juice.

Wash and cut the flounder and northern tofu separately for later use, slice the ginger, wash and chop the chives, and chop the garlic.

Heat the raw oil in a pan, add the ginger slices and minced garlic and stir-fry in the pan.

Pour light soy sauce and some water into a pot and bring to a boil.

Add the halibut and northern tofu cubes.

Add balsamic vinegar and dark soy sauce, simmer over low heat, and sprinkle with chopped green onions after the juice is reduced.

Method 1

Ingredients: dried bony fish, pork belly, rock sugar, cooking wine, dark soy sauce, blending oil, hoisin sauce.

Steps: 1. Prepare the materials. Soak the dried milkfish overnight and cut into cubes.

2. Wash the pork belly and blanch it in a pot of boiling water.

3. Change the water in the pot and blanch the dried fish. Bush orange.

4. Stir-fry the minced garlic and ginger in the hot oil in the pan, and stir-fry the pork belly over low heat to get the oil.

5. Cook in cooking wine, add dark soy sauce and hoisin sauce.

6. Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook until the meat is cooked and rotten.

Practice 2

Ingredients: 3 dried meckerfish, 500 grams of pork belly, green onion, ginger, appropriate amount of garlic, 15ml vegetable oil, 15ml dark soy sauce, 15 grams of sugar, 15 grams of Lee Kum Kee pork rib sauce, 30ml of cooking wine

Method: 1. Tie the green onion, slice the ginger and garlic;

2. Soak the dried fish in water for about 8 hours and wash it, then fly the water after cutting the pieces, and cut the pork into flying water;

3. Heat the pan with oil, fry the chives, ginger and garlic, add the pork pieces and stir-fry until slightly yellow, then put the milkfish into the stir-fry, add cooking wine, dark soy sauce and pork rib sauce and stir-fry well, add 1 small bowl of water and simmer for about 40 minutes, add sugar and continue to simmer until the juice is thick.

1. Raw materials: fresh sole, steamed fish soy sauce, green onion, ginger, cooking wine.

2. Fresh sole, tear off the skin on both sides, put green onion and ginger, and steam in cooking wine.

3. Pour the steamed sole with steamed fish soy sauce. Sprinkle the fish with shredded green onion and ginger.

4. Heat the oil and pour it over the steamed sole.

5. Steamed fresh eyefish.

Fried milkfish is delicious:Ingredients: 750 grams of milkfish pieces, 100 grams of flour, 100 grams of eggs, 15 grams of sesame oil, 20 grams of cooking wine, 1000 grams of peanut oil (100 grams of actual consumption), 10 grams of rice vinegar, 3 grams of soy sauce, 700 grams of broth, 3 grams of monosodium glutamate, 3 grams of minced ginger, 3 grams of shredded green onions, 3 grams of coriander, 3 grams of salt, sugar, a little ginger juice.

1. Cut the green onion knot, ginger and garlic into slices.

2. Soak the dried eyefish in water for 8 hours and wash it up and down, blanch the slices and blanch the raw pork. 3. Heat the pan and put the oil, fry the chives, ginger and garlic, put in the raw pork pieces and fry the pot until slightly yellow, then put the milkfish into the pot, add garlic, soy sauce and pork ribs sauce and stir well, add 1 small plate of cold water, simmer for 40 minutes, add white sugar and simmer again until the juice is thick.

Preparation of fresh cuttlefish with dried cuttlefish.

Dried cuttlefish: Soak it in cold water for a few hours, and change the water in the middle, so that the cuttlefish is chewy. Do not put alkali.

Washing cuttlefish: Peel off the film from the cuttlefish, take out the bones and internal organs, and wash them.

Preparation of fresh cuttlefish:

Green pepper cuttlefish shredded meat:

Cut the cuttlefish into shreds, boil water in a pot, the water is much less, put the shredded cuttlefish into the water, and take it out for later use. Don't pour out the water, you can eat it underneath, it's very fresh.

Finely shred the tenderloin, add a pinch of salt and mix well with cornstarch, add a little oil, and mix well.

Put oil in the pot, high heat, hot oil and shredded meat, stir-fry and add shredded green peppers, green peppers change color, pour in shredded cuttlefish and fry, add a little water, add salt, pepper, a little monosodium glutamate, and fry a few times.

Dried cuttlefish roast pork:

Roast the pork belly or row straight without salt.

Cut the cuttlefish into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, fry the meat (pork ribs) first, then add cuttlefish, fry the water, add cooking wine, add a little Haitian soy sauce to color, add Haitian soy sauce, fry a few times, add water to submerge the fish, burn it over low heat (keep the water in a state of opening but not open) for 1-2 hours, you think it's rotten, drain the water over high heat, don't be too dry, add pepper, a little monosodium glutamate, put a little sugar, add a little chives. Come to an end.

Note: There is a kind of dried cuttlefish on the market that is very salty (not of good quality), so you can only soak it more, and then you can't put dark soy sauce or light soy sauce when cooking.

Ingredients for the production of white fried milkfish rolls: Ingredients: 300 grams of net milkfish (cuttlefish).

25 grams of winter bamboo shoots, half a green pepper, an appropriate amount of refined salt and monosodium glutamate, 2 cloves of garlic, 2 white onions, 250 grams of peanut oil, 25 grams of clear soup, a little wet starch and pepper. How to make the white fried milkfish rolls: 1 Cut the net milkfish with a cross knife, cut into 6 3 cm strips.

Cut the mushrooms and green peppers into diamond shapes. Sliced bamboo shoots and carrots. Cut the green onion into white pieces and cut the garlic into rice.

2 Put the wok on the fire, pour in the meanine fish when the peanut oil is hot, turn over the pot and pour it into a colander to drain the oil.

3 Leave the remaining oil in the pot, first put the garlic and green onion into the pot, cook it, then add the cut mushrooms, winter bamboo shoots, green peppers, and carrots and turn it a few times, add the bone broth, condiments, wet starch (gou thin thickener), and oiled eye fish rolls, and fry a few times.

Ingredients:Sole fish.

Ingredient. Shredded pork belly, winter bamboo shoots, rape heart.

Seasoning:Sweet noodle sauce, soy sauce, sugar, cooking wine, vinegar, peanut oil, green onion, ginger, garlic.

Method:1 Handle the sole, cut it with a diagonal knife and spread it with sweet pasta sauce.

3 In another pot, add green onions, ginger and garlic, stir-fry shredded pork until it changes color, add soy sauce and soup, seasoning, put in the fish to boil, simmer over low heat and put on a plate. Stir-fry bamboo shoots and rape and garnish with fish.

1. Braised with strips of meat, this dish is called Mingfu roasted pork.

2. Soak it in cold water, soak it a little softer, take it out and stir-fry it with green peppers, which is also very delicious.

4. Steamed up with snacks, it is very fragrant to gnaw on yourself, or boil noodles and put some in it, boil pork rib soup and put it in it, and then you can fry it and eat it, and green peppers and celery are so noisy.

5. Put two slices of ginger in a pressure cooker and steam them, dip them in soy sauce vinegar! It tastes good.