Steamed semi smooth tongue sole method Steamed flounder method

Semi-smooth tongue sole. Synonyms: Cynoglossus semilaevis) is a freshwater fish of the family Cynoglossussemilaevis.

The snout is obtuse and rounded, the snout length is lower than the distance from the upper eye to the base of the dorsal fin, and the snout hook does not reach the left anterior nasal cavity just below it. The eyes are located in the middle of the left side of the head, slightly in front of them. The left anterior nasal cavity is short and tubular and sits around the middle upper border of the upper jaw and below the lower eye.

Let's take a look at the practice of semi-smooth tongue sole.

How to make the steamed semi-smooth tongue sole.

1.9 semi-smooth tongue soles are placed on a plate, with ginger slices on the bottom, ginger slices and green onions on the top.

2.Steam in a pot under boiling water over fire for 5 minutes.

3.Ripe. 4.Remove the green onion and ginger, pour the water from the plate, sprinkle the shredded green onion again, pour the seafood soy sauce over it, and finally pour the boiling oil.

Characteristics of the dishes: 1. Semi-smooth tongue sole is a kind of warm warm sea large and medium-sized bottommost freshwater fish. Pangasius.

The meat texture is tender and nutritious, and it belongs to high-quality sea creatures with a high meat yield and delicious taste.

2. It is worth mentioning that the semi-smooth tongue sole can only be the backbone in the middle.

There are few spines, a lot of meat, and basically all the fishy smells, and the steamed or fried ones are simply delicious.

Nutrient action.

1. The body fat of the semi-smooth tongue sole.

It contains unsaturated fats, has anti-aortic atherosclerosis effects, and is good for preventing cardiovascular and cerebrovascular diseases, improving memory and protecting eyes. Therefore, pangasius is very suitable for dealing with salarymen on the computer all day long in the office building.

2. Omega-3 oleic acid in semi-smooth tongue sole.

It can inhibit oxygen free radicals in the eyes.

It avoids the production of new blood vessels and reduces the production of crystal inflammation, which is why it is a treasure trove for eyesight.

Food taboos. Authoritative expert tips, gout.

Patients should eat less of this type of fish. Since gout is caused by the disorder of purine metabolism in the body, freshwater fish contain bleach compounds, which may cause excessive blood uric acid in the blood.

Material. Tongue sole, shredded ginger, salt, monosodium glutamate.

Method. 1.Open the belly of the fish, remove the intestines, scrape the scales, wash and put on a plate.

2.Put shredded ginger, salt, monosodium glutamate, and oil to adjust the taste, steam for five minutes, and sprinkle with chopped green onions.

The preparation of steamed flounder is as follows:Step 1: Prepare the ingredients, clean up the flounder, slice the green onions, ginger and garlic, and shred the green onions.

Step 2: Take out the steaming tray and spread the ginger slices on the bottom.

Step 3: Put in the flounder, green onion, ginger and garlic on the fish body to remove the fishy flavor.

Step 4: Put it in a steamer and steam it for 6 minutes.

Step 5: Remove and discard the steamed soup.

Step 6: Pour in the steamed fish soy sauce to taste.

Step 7: Put the steamer on again.

Step 8: Steam for 6 minutes.

Step 9: Remove from the pot, take half of it and put it in the fish plate, remove the steamed green onions, ginger and garlic, and put the green onion green shreds.

Step 10: Pour 2 tablespoons of hot oil over to stimulate the aroma.

Ingredients: One flounder.

Two tablespoons of cooking wine.

Ginger Five slices of shredded ginger to taste.

Green onions: Five sections, shredded green onions, appropriate amount.

Steamed fish soy sauce to taste.

Preparation of steamed flounder.

Wash the flounder, change it to an oblique knife, add cooking wine, green onions, ginger slices, and marinate for 20 minutes.

Boil water in a pot and steam the fish in the pot for about 7 to 10 minutes, depending on the size of the fish. Remember, make sure the water is boiling before releasing the fish!

After the fish is steamed, pour out the water on the plate, pick up the ginger slices and green onions when steaming the fish, and put the shredded green onions and ginger evenly on the fish.

Pour over the steamed fish soy sauce.

Heat the pan, add the oil, and when the oil is warm, pour over the shredded green onion and ginger.

Tips: 1.Put boiling water into a pot to steam the fish.

2.The water for steaming fish must be poured out, it is very fishy!

3.When steaming fish, you should pick up the ginger slices and green onions and throw them away.

Ingredients: 3 tongue soles.

Excipients: 1 handful of shallots, 1 spoonful of cooking wine, 2 garlic cloves, 2 spoons of light soy sauce, 1 pinch of salt, 1 pinch of sugar, 4 drops of rice vinegar.

The specific steps are as follows:

1. Pour cooking oil into a hot pan, slice the garlic cloves, cut the white part of the shallots, put them in the pot and stir-fry until fragrant.

2. Wash the tongue sole, remove the scales (the skin can also be peeled off), cut the fish and put it in the pan to fry.

3. Fry the fish on both sides until it is slightly yellow, pour in cooking wine, light soy sauce, sprinkle in some white sugar to reduce saltiness and freshness, and then drop in some rice vinegar to make the fish flavorful.

4. Take a little water and pour it into the pot to simmer and boil, collect the soup slightly, sprinkle in a little salt and green onions, cover and simmer for a while. The tongue sole is done.

Preparation of steamed flounder.

1. Wash the plaice, remove the gills and scales.

2. Shred the green onion and ginger.

3. Cut the fish body into the flower arrangement, add a little shredded green onion and ginger, peppercorn cooking wine, a little salt, and marinate for about 10 minutes.

4. Pour out the marinated fish into the steamer basket and close the lid.

5. Turn on the power and set the steamed fish menu time for 12 minutes. Press the start key.

6. When the time is up, take out the plate and filter out the shredded green onion and ginger on it. Sprinkle with new shredded green onion and ginger.

7. Heat oil in a wok and add peppercorns to fry until fragrant.

8. Pour hot oil over the fish drizzled with steamed soy sauce.