How do you make pomfret delicious? How do you make pomfret delicious?

Pomfret is one of the most popular fish to eat, and what we generally eat is basically sea pomfret. Because pomfret is rich in nutrients: high protein content, 100 grams of pomfret meat protein content up to grams, fat content grams, as well as rich in carbohydrates, calcium, phosphorus, iron, etc.

Pomfret is also rich in unsaturated fatty acids, which can lower cholesterol in the body. Pomfret meat contains trace elements such as selenium and magnesium, which have a good preventive effect on cardiovascular diseases such as coronary arteriosclerosis.

Eating pomfret can nourish qi and blood, nourish the stomach and essence, and is very effective for indigestion, spleen deficiency and diarrhea, anemia, muscle and bone pain, etc. Pingyu can also be used for children's long-term illness and weakness, lack of qi and blood, fatigue and fatigue, loss of appetite and other symptoms.

There are many home-cooked ways to make pomfret: steamed pomfret, braised pomfret, pan-fried pomfret, sweet and sour pomfret, etc. Here's how to make two types of pomfret: steamed pomfret and pan-fried pomfret.

Steamed pomfret method:

Ingredients: 1 pomfret, green onion, ginger, cooking wine, white pepper, steamed fish soy sauce.

Preparation method: 1. The pomfret is disemboweled and the gills are removed, and the fish body is washed with a flower knife. Then marinate with cooking wine and pepper for about 20 minutes.

2. Slice the ginger and shred the green onion for later use.

3. Put a few pieces of ginger slices on the plate, put the pomfret on the ginger slices, and put the shredded green onion and ginger slices on the fish;

4. After the water boils, put the fish in the pot and steam it over high heat for 10 minutes;

5. Pour out the water in the dish after removing from the pot;

6. Pour steamed fish soy sauce on the fish, remove the ginger slices and shredded green onions, heat the oil and pour it on the fish, and finally sprinkle some shredded green onions!

Preparation of pan-fried pomfret:

Ingredients needed: pomfret, black pepper, pepper, bay leaves, cumin powder.

1. Drain the prepared pomfret with a knife and set aside.

2. Chop the bay leaves into close powder, then put them in a bowl, and then add black and white pepper and cumin powder and mix well.

3. Evenly coat the prepared ingredients powder on the pomfret.

4. Heat the oil and a little salt in the pan, boil the oil until it is 7 hot, and fry the pomfret until golden brown on both sides. When frying the fish, be sure not to turn over frequently to avoid deformation of the fish.

Pan-fried pomfret.

Fresh pomfret itself is delicious, frying pomfret in a pan, using a simple cooking method still retains the original flavor of the ingredients, fragrant fish skin, delicious fish, delicious to taste.

Specific steps: Ingredients: pomfret, ginger, green onion, cooking wine, starch, salt and pepper, salt, oil, white sesame seeds

1.The pomfret is cut open under one side of the gills, and the internal organs of the fish are pulled out and washed.

2.If the fish is large, make a net at a large interval.

Be careful not to cut through the abdomen close to the abdomen.

3.Spread the bottom of the plate with shredded green onion and ginger. Wipe the inside and outside of the fish with a small amount of salt and cooking wine, then stuff the green onion and ginger in the stomach and let it stand for about 20 minutes to taste, and cover the fish with a layer of shredded green onion and ginger.

4.The body and stomach of the marinated fish should be dried, and too much water will inevitably fry it badly. Pat the fish evenly with a little cornstarch to protect the skin when frying.

5.Put a little more oil in the iron pot, and less if it is not sticky. The iron pan should be boiled until it is slightly smoking, and if it does not stick, it does not need to be heated for too long.

6.Once the oil is hot, put the dry fish down and turn to medium heat and fry for about a minute. Then turn to low heat and cover and continue to fry for 2 minutes.

7.After one side is fried, turn over and fry the other side, and when you turn over, focus on the thick part of the meat cleanly and neatly, so don't panic. Repeat the above steps until lightly browned on both sides.

8.Finally, sprinkle a drop of salt and pepper, white sesame seeds, and chopped green onion on the fried fish.

Preparation of ingredients. 1 golden pomfret, 30 grams of chopped pepper paste, 10 grams of shallots, 10 grams of ginger, 20 grams of garlic, 1 teaspoon cooking wine, 1 teaspoon light soy sauce, 1 teaspoon salt, 1 teaspoon aged vinegar, 1 teaspoon dark soy sauce, 1 tablespoon sugar, 2 teaspoons of dry starch.

Steps. 1. Clean the golden pomfret after processing, and absorb the water on the surface of the fried roots.

2. Remove the cross knife on both sides of the golden pomfret and pat on a layer of dry starch.

3. Cut the shallots diagonally into sections, and slice the ginger and garlic.

4. After the pot is heated, add a small amount of oil, and after the oil is burned to 7 mature, add the golden pomfret and fry until golden brown on both sides.

5. Leave the bottom oil in the pot, stir-fry the chives, ginger and garlic, and then add the chopped pepper sauce and stir-fry until fragrant.

6. Put the fried fish in a pot, cook cooking wine, aged vinegar, add salt, sugar, light soy sauce, dark soy sauce and an appropriate amount of water.

7. After the heat boils, turn to medium heat, cover and simmer for 10 minutes, after opening the lid, reduce the juice on high heat until it is thicker and then put it on a plate, and finally sprinkle the surface with minced shallots.

Everyone likes to eat pomfret, not only the meat is tender, but the taste is also very good, and the more you chew, the more fragrant it is. It's a food that people love. The nutritional value of fish is very high, eating more fish can not only supplement calcium, but also tonify the kidney, nourish blood, enhance appetite and other effects, its role is very complete.

The biggest advantage of eating pomfret is that pomfret has very few spines, is nutritious and healthy, and is suitable for the elderly, children, and pregnant women. It is also an indispensable delicacy in the kitchen and at the table.

Pomfret has a good effect on **, anemia, indigestion, poor appetite, and fatigue. There are also many ways to make pomfret, and it is very delicious to make soup, steam, pan-fried, and braised in soup. Pomfret is a flat sea fish, and it is best for patients with allergies and ** diseases to not eat it.

Preparation of small pomfret:

1. After the pomfret is gutted, rinse it with water, and make two or three diagonal strokes on both sides of the fish's body.

2. Add salt, 5ml cooking wine and ginger slices to marinate for a while.

3. Slice the garlic, cut the pepper into rings, and chop the shallots.

4. Pat both sides of the pomfret with a little dry starch for later use.

5. Heat the wok, wipe the bottom of the pan with ginger pieces, heat with a little oil, put the pomfret into the pan, fry it over low heat until golden brown on both sides, and drain the oil.

6. Leave a little bottom oil in the pot, stir-fry the chives, ginger and garlic slices, add the pomfret, add light soy sauce, dark soy sauce, cooking wine and sugar.

7. Add an appropriate amount of water (the water is the same as the pomfret), turn to low heat and cook until the soup is thick, and put the pomfret on a plate.

8. Thicken the remaining soup with water starch and pour it on the pomfret, and finally sprinkle with chives.

Pomfret introduced. Flat fish, scientific name pomfret, is a flattened body of the sea fish, because of its spines and tender meat, so it is very popular, housewives are also happy to clean up, it also has the nutritional characteristics of marine fish: rich in high protein, unsaturated fatty acids and a variety of trace elements.

The body of the flat fish is nearly diamond-shaped, flattened, the mouth is small, the back is blue-gray, the sides of the body are silvery-white, the dorsal body is small round scales, the dorsal and anal fins are long and symmetrical, the pectoral fin is large, there is no pelvic fin, the tail fin is deeply forked, the lower lobe is longer than the upper lobe, and the origin is roughly the same as that of the flounder.

Small pomfret is not only delicious, for many people like to eat, eating fish can increase the memory of the brain, especially the elderly, children, pregnant women, and it is also very convenient to make, an indispensable delicacy in the family, pomfret is the best choice for people who lack calcium.

Steamed pomfret. Ingredients: Pomfret, ginger, soy sauce, coriander.

Specific steps: The first step is to clean up the pomfret, shred the ginger and put it on the fish, or put a little cooking wine; The second step is to boil the water in the pot, and then steam the fish for ten minutes, and in the third step, the fish is steamed, remove the ginger, pour the fish soup out of the bowl, and add a spoonful of soy sauce; Fourth, heat an appropriate amount of oil in a pot, add soy sauce, boil and pour it on the fish.

Pomfret in sauce. Ingredients: light soy sauce, corn starch, salt, steamed fish drum oil, chili paste, chicken essence, garlic, ginger, tomato paste, white pepper, coriander, pomfret.

Specific steps: In the first step, the fish is salted in advance, then rinsed with water, the fish is cut into flowers, the fish is wrapped in a layer of cornstarch, the garlic is sliced, and the ginger is shredded; The second step is to heat oil in the pot, fry the fish until golden brown on both sides, and remove from the pot; The third step is to leave oil in the pot and add oil if there is no oil. Put garlic and ginger to stir-fry until fragrant, add an appropriate amount of water, add 1 tablespoon of light soy sauce, 1 tablespoon of steamed fish drum oil, a little white pepper, 2 tablespoons of tomato paste, 1 tablespoon of chili sauce, a little chicken essence, put the fish in the soup after boiling, and turn the fish in the middle so that the upper side can also be flavored.

Ingredients: Pomfret 1 piece of oil, appropriate amount of green onion, ginger and garlic, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of salt, appropriate amount of vinegar Appropriate amount of pomfret thaw, remove the internal organs, and cut a flower knife on the surface. Heat oil in a pan over high heat and fry the pomfret until lightly browned on both sides. Add green onions, ginger, garlic, red pepper and Sichuan pepper to stir until fragrant.

Add an appropriate amount of water, bring to a boil over high heat, and then add an appropriate amount of salt, cooking wine, dark soy sauce, sugar and vinegar, and two slices of sausage. Continue to bring the heat to a boil, and then keep the pot on medium-low heat for 15 minutes, you can pour the soup over the fish to better absorb the flavor. In order to make it more flavorful, the fish body was turned over, and the shape was accidentally destroyed, and it was also important to taste delicious.