The simple and delicious way to make rays, how to make plaice delicious and simple

Ingredients: Rays, 600 grams.

Method. 1. Cut the ray into large pieces, scratch it with salt a few times, and wash off the mucus.

2. Heat the oil in the pot, put down the garlic, ginger slices, and chili pepper and stir-fry until fragrant.

3. Put down the rays and stir-fry until they turn color.

4. Put cooking wine, salt, sugar, dark soy sauce, June fragrant bean paste, a little water, and heat for 10 minutes.

5. Put some green onions, pepper and chicken essence.

Efficacy. Ray is not only very delicious, but also has a very high nutritional value, the ray is rich in protein, and the calories are also very high, so we often eat some rays in our lives to supplement the nutrition of the help is very great, and the ray also has a very good effect on promoting digestion, so we can eat more rays in life.

The above is the practice of rays, from the above we can see, in fact, the practice of rays is not difficult, and the ray noodles contain a variety of nutrients such as protein, vitamin A, vitamin C, etc., often eaten is conducive to our body's balanced nutrition, so if you like to eat it, you can consider using the above method for cooking.

Through our introduction above, you can understand that the ray is originally a manta ray, of course, the ray is also loved by many of us, so people often eat the ray in life, we also understand the practice of the ray Oh, we can see that the ray practice is also very simple, we can buy the ray can make their own food.

Plaice is delicious and simple to eat.

Grilled flounder production:

1.Butterfly fish to remove the scales, internal organs, and gills, wash (especially the black clothes inside should be removed, that is the source of fish), cut a few knives diagonally on the back of both sides, and then wipe the inside and outside of the fish with cooking wine and green onion and ginger.

2.Take a clean pot, light the fire, wait for the pot to be completely hot, pour in the salad oil, and simmer the dried fish into the pot over medium heat until golden brown on both sides (the pot is clean, the pot is hot, and the dried fish are the three elements to ensure that the fish skin is not broken) and take it out for later use.

3.Heat the cold pot and pour the oil, put in the sugar, stir over low heat, boil the sugar slowly, wait for the yellow bubbles, turn up the heat higher, at this time the speed should be fast, fry the jujube red fine foam and almost black (but a little more is paste, which will make the dish have an obvious burnt bitter taste), and immediately cook it in water. To make sugar-colored water, add a small amount of soy sauce, an appropriate amount of vinegar, ginger slices, green onions, garlic slices, a small amount of tangerine peel, about two tablespoons of rose dew, boil, add the fish, cook on high heat for about one and a half minutes, carefully turn over, and then cook the other side for about two minutes.

The cooking time is a reference to the doneness of your fried fish), if the fish is relatively cooked, do not overcook, and make it quickly color and juice and flavor on medium to high heat. Otherwise, no matter how good the seasoning is, the taste of the finished dish will be greatly reduced.

Here's a simple and easy-to-make recipe for steamed bream:

Ingredients: 1 bream.

Excipients: 40 grams of peanut oil, 3 grams of salt, 1 spoon of steamed fish soy sauce, 2 spoons of cooking wine, 1 piece of ginger, 3 chives.

Specific steps: 1. Prepare the ingredients.

2. Clean the bream, cut a few knives on the surface, sprinkle salt and wipe evenly, and marinate for a while.

3. Wash and chop the chives, peel and slice the ginger.

4. Pour off the salt water, add ginger slices, pour in cooking wine and wipe well, and marinate for a while.

5. Remove the ginger slices, pour out the sauce, boil water in a steamer, add bream, and steam for 15 minutes.

6. Pour out the soup and pour in the steamed fish soy sauce.

7. Pile chopped green onions, pour in a spoonful of hot sesame oil, and stir up the fragrance.

Dry-braised bream method:

Ingredients: 1 bream.

Excipients: 1 small piece of ginger, 2 red peppers, appropriate amount of Sichuan pepper, 2 tablespoons of high liquor, 2 tablespoons of soy sauce, appropriate amount of oil and salt.

Specific steps: 1. Prepare raw materials;

2. Put the bream pieces into a bowl, add an appropriate amount of salt, high white wine, ginger slices, Sichuan pepper and red pepper, and mix well;

3. Cover with plastic wrap and marinate in the refrigerator for an hour;

4. Take out the marinated bream pieces and spread them on the cutting board, and place them in a cool and ventilated place to dry;

5. Heat the pan with cold oil, put the bream pieces into the pan and fry until golden brown on both sides;

6. Cook a little cooking wine and soy sauce;

7. Put the marinated juice and ingredients into a pot and boil it dry;

8. Add a pinch of salt;

9. Slowly simmer on high heat until all the juice is drained, pay attention to turning twice in the middle so that it can evenly absorb the flavor, rearrange it on the plate, and decorate the surface with some red pepper and coriander.

10. Finished product drawing.

Main ingredients: 1 bream, appropriate amount of peanut oil, appropriate amount of salt, a little chicken powder, 1 green onion, 1 small piece of ginger, 2 cloves of garlic, a little cooking wine, 1 tablespoon of bean paste, a little chopped pepper.

1. Wash the bream, change the fish body obliquely, wipe a little cooking wine and salt slightly marinated for later use.

2. Finely chop the ginger and garlic, and cut the green onion.

3. Mix a little chopped pepper with a spoonful of bean paste and set aside.

4. Put oil in the pan and fry the fish in the pan until golden brown on both sides.

5. Stir-fry minced ginger and garlic, add the mixed chopped pepper and bean paste and stir-fry the red oil.

6. Put in an appropriate amount of water, add cooking wine, simmer over medium heat until the juice is reduced, add an appropriate amount of salt, and the chicken powder can be dished, sprinkled with chopped green onions.

7. Finished product drawing.

Ingredients: 500 grams of bream, 3 tablespoons of steamed fish soy sauce, 3 tablespoons of cooking oil, 3 grams of salt, 2 tablespoons of cooking wine, 20 grams of shredded ginger

1. First of all, after the bream is cleaned, scratch the knife on the fish.

2. Then coat the fish body with salt and cooking wine and marinate for 15 minutes.

3. Put the fish on a plate and add the shredded green onion and ginger.

4. After the steamer is served, put the fish plate into high heat and steam for 8 minutes, and steam for 2 minutes.

5. After the fish is steamed, take out the fish and pour out the excess soup and shredded ginger and green onions.

6. Finally, re-add the shredded green onion and pepper, pour in the steamed fish soy sauce, put the oil in the wok, and boil the oil until it smokes.

Ingredients: bream, green onion, ginger and garlic, light soy sauce, dark soy sauce, water, black pepper.

1.Clean up the bream and fry it in a pan of oil.

2.Fry until crisp brown on both sides.

3.Pour the dark soy sauce into a bowl, mix with an appropriate amount of water to make a sauce, and pour the sauce into the pot.

4.Cook the broth until slightly smaller, then pour in the green garlic.

5.Sprinkle in the black pepper and reduce the juice over high heat and serve.

Picture of the finished garlic bream.

Ingredients: 500g bream, 3 tablespoons steamed fish soy sauce.

Excipients: 3 tablespoons cooking oil, 3 grams of salt, 2 tablespoons of cooking wine, 20 grams of shredded ginger, 10 grams of shredded green onion, 10 grams of shredded pepper.

1. After the bream is cleaned, scratch the knife on the fish.

2. Then coat the fish body with salt and cooking wine and marinate for 15 minutes.

3. Put the fish on a plate and add the shredded green onion and ginger.

4. After the steamer is put on the steamer, put the fish plate into the high heat and steam for 8 minutes, and steam for 2 minutes 5. After the fish is steamed, take out the fish and pour out the excess soup and ginger and green onion shreds 6, re-put in the shredded green onion and pepper, pour in the steamed fish soy sauce, put oil in the wok, and boil the oil until it is smoky.

Ingredients: 1 bream, 1 piece of ginger, 6 cloves of garlic, 6 chives, 2 grams of salt, 3 grams of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of balsamic vinegar, 40 grams of sesame oil.

Production steps: 1. Remove the scales of the fish, marinate it with salt for half an hour, then wash and drain the water 2. Cut the ginger and garlic for later use.

3. Prepare the chopped green onions.

4. Add sesame oil to the pot, heat the fish, fry until golden on both sides, fry it to remove the fish, make the fish more fragrant 5, pour in ginger and garlic, seasoning, add a bowl of water, and simmer for about ten minutes6. Sprinkle chopped green onions on the pot and serve on a plate.

Ingredients: 1 Wuchang fish.

Seasoning: 4 grams of salt, 4 grams of soy sauce, 5 grams of vinegar, 3 grams of ginger, 6 grams of cooking wine, 5 grams of shallots, appropriate amount of vegetable oil.

Steps:1After washing the fish, remove the black inner membrane in the fish, and use a knife to make a few cuts on the back of the fish2Use a kitchen paper towel to blot the water from the fish.

3.Sprinkle some salt on the surface of the fish.

4.Heat the pan, add an appropriate amount of oil, add the ginger shreds and fry for 5Place the fish in a pan and fry until golden brown.

6.Turn over and fry the other side until golden brown.

7.Add an appropriate amount of cooking wine, soy sauce and a small amount of vinegar, then add an appropriate amount of water to cover the fish, bring to a boil, turn to low heat, and cook for a quarter of an hour.

8.Add salt and other seasonings, turn over and cook for another 5 minutes, then reduce the juice on high heat for 9Once the juice is in its possession, layer it on a plate and sprinkle with shallots on top.

1 Wash the fish, make three cuts on the body (it tastes good when cooking), and try to absorb the water from the fish.

2 Ginger cut into a few slices, spicy, etc.

3 Heat the pot and rub the bottom with a piece of ginger. (The pan should be very hot) and pour the oil and put the fish in immediately.

4 Turn down the heat, fry the two sides respectively, put the ginger slices in and fry them together (you can also put it when you add water) 5 Fry on both sides, add cooking wine, light soy sauce, seasoning, warm water to cover the fish body, add sugar (if you don't like to eat, you can add spicy), cover the lid and cook.

Summary. Hello, the simple method of flounder is delicious: 1 Clean the sea bass 2 Draw the sea bass on both sides with an oblique knife 3 Pour 5ml of cooking wine on the sea bass and smear it well 4 Sprinkle grams of fine salt on the sea bass and rub it well 5 Stuff the green onion knot and ginger slices into the sea bass belly 6 Put the sea bass on a plate and drizzle with 15ml of salad oil 7 Boil a pot of water, put on the steaming rack, put the sea bass plate in, cover the lid, and steam over high heat for 3-5 minutes 8 After removing from the pot, sprinkle the green onion and red pepper grains to decorate and eat while hot.

Hello, the flounder is delicious and simple to make: 1 Clean the sea bass and dry Li Xizhong 2 Draw the sea bass on both sides with oblique knives 3 Drizzle 5ml of cooking wine on the sea bass and wipe it well 4 Sprinkle grams of fine salt on the sea bass and wipe it well 5 Stuff the green onion knot and ginger slices into the sea bass belly 6 Put the sea bass into the plate and pour 15ml of salad oil 7 Boil a pot of water, put on the steaming rack, put the sea bass plate in, cover the lid, and steam it on high heat for 3-5 minutes 8 After the pot is released, sprinkle the green onion and red pepper to decorate, and eat while hot.

Delicious simple method 2: 1, first deal with the head of the flounder, remove the gills of the flounder head, wash, split the lead from the lower part of the brother into two, the door of the head should be connected, be careful not to disconnect. 2. Remove when it is fried in seventy percent hot oil and golden brown to control the net oil.

3. Add oil to the pot, stir-fry the garlic hot sauce, oyster sauce, tomato paste, green onion, ginger, soy sauce, salt, monosodium glutamate and other seasonings, and then add the clear soup to boil. 4. Put the fish in. Then use a small fire to simmer the dust manuscript for about ten 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.

Plaice is delicious and easy to make: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 imitation peppers, 10 grams of ginger, 10 grams of green onions.

Method.

1. Melt the plaice first, then remove its fine scales and wash it clean.

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

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

6. Drizzle steamed fish soy sauce on the fish.

7. Heat oil and pour it over the fish.

Braised mackerel. Ingredients: 4 mackerel.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of Sichuan peppercorns, appropriate amount of large ingredients, appropriate amount of potato bay leaves, appropriate amount of coriander, appropriate amount of dried red pepper, appropriate amount of fermented bean curd, appropriate amount of ginger, appropriate amount of garlic.

Steps: 1. Remove the internal organs of the mackerel and wash it, control the water, and prepare the green onions, ginger and garlic, large ingredients, Sichuan peppercorns, dried red peppers, and bay leaves;

2. Heat the pan with cold oil, put in the peppercorns and fry them over low heat until fragrant, remove them;

3. Spread a layer of flour on the surface of the mackerel, put it in an oil pan and fry it until golden brown on both sides;

4. Add green onions, ginger and garlic, spices, bay leaves, and dried red peppers and stir-fry until fragrant, pour in an appropriate amount of cooking wine, add an appropriate amount of sugar, pour in an appropriate amount of braised soy sauce, and pour in an appropriate amount of vinegar;

5. Add an appropriate amount of red bean curd juice and salt to taste, pour in an appropriate amount of water, and simmer over high heat for about 15-20 minutes;

6. When the soup is almost collected, add coriander.

Tips: The fermented bean curd itself also has a salty taste, so salt should be put in moderation; When stewing fish, open the pot from time to time and gently turn the fish so that the fish does not stick to the pan.

Mackerel in tomato sauce. Ingredients: 650g mackerel, 2 tomatoes, 50g tomato sauce

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of sugar, appropriate amount of green onion.

Steps: 1. After the mackerel is washed, let it dry;

2. Put oil in the pan, fry the fish, fry until golden brown, fry the pan until golden brown on both sides, and set aside;

3. Put an appropriate amount of oil in the pressure cooker, add the red pestle pieces and stir-fry to make the soup;

4. Add an appropriate amount of green onion and stir-fry, add the fried mackerel, and add the tomato sauce;

5. Add an appropriate amount of sugar and water, turn off the heat seven or eight minutes after the pressure cooker is steamed, and it is cooked.

Tips: The fish must be fried until it is hot, otherwise it will be fishy, and the water in the pressure cooker can be submerged over the fish.

Nutritional value of mackerel.

1. Mackerel is a high-protein, low-fat, and easily absorbed food by the body.

2. Mackerel also contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have the effects of dilating blood vessels and preventing blood clotting; DHA has an extremely important relationship with the growth and development of brain cells, especially brain nerve conduction and synapses.

3. Mackerel fish meat is used in medicine, with sweet taste, nourishing and strengthening function, and is used for chronic gastrointestinal diseases, tuberculosis injury, neurasthenia, etc.

4. The heart of mackerel contains cytochrome C, vitamin C, etc., the gastric mucosa contains hyaluronidase, vitamin B12, etc., the pancreas contains insulin, the sperm nest contains protamine, lecithin contains phospholipids, sterols, nerve phospholipids, etc., and the liver contains vilubiotics A and D. Fish oil is rich in EPA and AA, and is an important ingredient in preventing arteriosclerosis, cerebral thrombosis and myocardial infarction.