Turbot fish is a fish with a good taste, how to make turbot fish more delicious?

Material Preparation:Turbot, cooking wine, ginger, green onion, salt, red pepper, light soy sauce, sugar.

1. Remove the internal organs of the treasure fish, wash it, drain the water, and serve it on a plate.

2. Sprinkle salt on both sides of the turbot, pour some cooking wine, and marinate for 15 minutes.

3. Shred the ginger and green onion, and dice the red pepper for later use. Mix well with light soy sauce and sugar, or you can use steamed fish soy sauce instead.

4. Put some ginger and green onion on both sides of the marinated turbot, put it in a steamer and steam it for 7 minutes (the timer starts after the water boils), turn off the heat and simmer for 5 minutes before serving.

5. Pour out the steamed soup, remove the ginger and green onions, serve on the plate, re-stack the ginger, green onions, diced red peppers, drizzle a few spoons of prepared light soy sauce, and finally pour a little hot oil.

Material Preparation:Turbot, green onion, ginger, garlic, oyster sauce, vinegar, water, Sichuan pepper, starch, cooking oil.

1. After removing the internal organs of the treasure fish, wash it and change the knife on the surface to make it easier to absorb the flavor.

2. Evenly dip the front and back sides of the treasure fish with starch and prepare the oil.

3. After the heat is overheated, pour in the cooking oil and cook until it is 8 hot, and fry or fry the treasure fish on both sides until golden brown.

4. Slice the ginger, cut the garlic into cubes, and cut the green onion into sections.

5. Add Sichuan pepper and ingredients 6. The ratio of the sauce for preparing oyster sauce, vinegar and water is about 1:2:5 (you can adjust it according to different tastes).

7. Put it in the pot together, add the lid, turn to medium heat and simmer.

8. Wait for the sauce to be reduced and remove from the pot!

Material Preparation:Barbecue ingredients, turbot fish, white wine, peanut oil.

1. Draw a few knives on both sides of the fish.

2. Add liquor and barbecue sauce to the fish.

3. Put the marinated turbot fish on the grill and brush it with a layer of peanut oil from time to time until it is cooked.

Material Preparation:Turbot, enoki mushroom, yellow bell pepper, white vinegar, ginger, egg, chopped pepper, starch, cooking oil.

1. Like the previous steamed treasure fish, slice the fish and use salt, egg white, pepper and starch slurry for later use.

2. Fry the fish bones in an oil pan until golden brown.

3. After frying on both sides, you can put it into water and boil.

4. Bring to a boil until milky white, remove the oil, and pour out the soup for later use.

5. Yellow bell pepper, minced ginger and minced garlic are stir-fried together to bring out the fragrance, then pour in the fish broth and boil until golden brown.

6. Put enoki mushrooms into the soup, and after cooking, scoop up and put them on the fish bones.

7. Boil the soup again, add the fish fillet, and directly put it into the pot after it is cooked thoroughly.

8. Finally, sprinkle with Hangzhou pepper, millet spicy circles, and drizzle with hot oil.

Steamed treasure fish, the treasure fish during this time will be marinated with cooking wine salt, then put it in the steamer, pour in the steamed fish soy sauce, put shredded green onions on the body, and pour the ginger shreds with hot oil to eat, crispy treasure fish, cut the fish meat of the treasure fish to leave the fish skeleton, put it in the salt cooking wine to marinate, put flour, salt, eggs, custard powder in the bowl, stir into a batter with cold water, and then pour the batter on the fish skeleton, spread evenly on both sides, and then put it into a hot oil pan to fry until it is set, and then fry it again until golden brown and take it out.

Treasure fish will be more delicious when used directly to boil soup, you can put the treasure fish into the seasoning and marinate for a period of time, and then take it out and put it in water to boil the soup to drink, it will be a particularly good dish.

You can boil the fish, put in the hot pot base, and then add coriander, sesame seeds, green onions, ginger and garlic, and that's it.

Turbot is commonly known as European halibut, and in China it is called "turbot". Treasure fish has high content of colloidal protein, delicious taste, rich nutrition, has a good emollient beauty effect, can nourish the kidney and brain, and help yang and refresh; Regular consumption can nourish the body and improve people's ability to resist diseases.

Note that if you want to make this dish, you need to buy a **, because the size of the turbot is generally large, and the small plate can't fit it! A home-cooked dish that seems to be large and heavy, but it is actually very simple. Housewives who don't have cooking skills can also make their own private dishes.

Fresh ingredients require only the simplest cooking methods to interpret their deliciousness. <>

Food Details: 1 shredded green onion, appropriate amount of red pepper, appropriate amount of ingredients, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of steamed fish soy sauce, 3 tablespoons scallion oil, a little sauce.

1. Fresh treasure fish slaughtered and cleaned;

2. Put a few green onions and ginger slices in the dish, so that there is a gap between the fish and the vegetables, so that the steam can circulate;

3. Put the treasure fish on the green onion segment, draw a few knives on the fish, and then put some green onion segments and ginger slices on it;

4. Bring the water in the pot to a boil, put the fish on and steam for 8-9 minutes, the time is not too long;

5. Take advantage of the free time of steaming fish to make a little scallion oil in a small pot;

6. Take out the fish after steaming, remove the green onion and ginger slices on it, pour out the water of the steamed fish, and then pour some steamed fish soy sauce;

7. Then add shredded green onion and red pepper, and pour in scallion oil sauce;

8. A delicious steamed treasure fish is ready! <>

Treasure fish must be slaughtered freshly, fresh is more delicious, when steaming, only need to put some green onions and ginger to remove the fish, no need for cooking wine, cooking wine will affect the original taste of the fish.

Steamed turbot fish is the most popular practice for many people, suitable for the elderly and children, the fish is fresh and tender, not heavy oil and salt, and very healthy. If you like spicy food and don't like steamed fish, you can try braised turbot, grilled turbot, salt-and-pepper turbot, spicy turbot, etc., these cooking methods also have a unique flavor! <>

The recipes for turbot fish are: braised turbo fish, spicy turbo fish, steamed turbo fish, cold salad turbo fish, and fried turbo fish.

It's very easy to make. First of all, you should prepare fresh ingredients, heat oil, pour in green onions, ginger and garlic and stir-fry until fragrant, then put the fish into the pot, add salt, bean paste, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, ginger slices, minced garlic, chopped green onions, add some side dishes, then add an appropriate amount of water, simmer for 45 minutes on low heat and you can get out of the pot.

At this time, you can choose steamed treasure fish, braised treasure fish, steamed treasure fish, grilled treasure fish, chopped pepper treasure fish, or Wushan grilled fish.

Steaming treasure fish is a skill, many friends will use salt to marinate the treasure fish before steaming the fish for a while to let it taste, in fact, this is a wrong approach, friends who have worked in the restaurant know that no matter what kind of fish is steamed in the restaurant, it will not be salted to pickle. Because the marinated fish will become dehydrated, the turbot fish is cleaned and the north side of the fish is slashed. Spread evenly with cooking wine and salt successively.

Marinate for ten minutesPut a few pieces of ginger on a plate, put the turbot on top of the ginger slices, and finally put some shredded ginger and green onions on the turbot. Steam in a steamer on high heat for 15 minutes.

After steaming, remove the ginger and green onions and fish water.

After the pan is heated, the oil temperature is about 5 percent, and the treasure fish can be fried on both sides, slightly browned and cooked on both sides, do not be in a hurry to fry slowly on low heat, do not turn the fish body too frequently, and you can sprinkle a little cumin powder or other favorite grilled fish seasonings during the period. The flavor is better, and the recipe is simple, put ginger and green onion on the body of the fish, put the fish in a steamer, and steam for eight minutes on high heat. At the same time, prepare to cut shredded red peppers, shredded green onions, after the fish is steamed, remove the ginger and green onion segments, spread the shredded chili peppers and green onions, take the hot oil in the wok and pour it on, take advantage of the residual temperature in the pot, pour the steamed fish soy sauce, add a little water and stir well, and pour it on the fish.

Fresh treasure fish slaughtered and washed in the dish put a few green onion segments and ginger slices, so that there is a gap between the fish and the plate, can make the steam circulate put the treasure fish on the shallots, draw a few lancets on the fish body, also put some green onion segments and ginger slices in the pot to boil water, put in the steaming for 8-9 minutes, do not take a long time to prepare a steamed fish **, put a layer of ginger and green onions on the plate, and then put the treasure fish on the plate, and put some ginger slices and green onion segments above the treasure fish. When ready, start the steamer, after the steamer is steamed, put the plate with the treasure in the pot, cover the pot with the lid and steam for 6 minutes!

This kind of fish is delicious and nutritious when steamed. The skirt of the treasure fish is the most of the fish, it tastes fragrant, glutinous and fresh, and it is the favorite fish of the two ladies in my family.

Steamed treasure fish is more delicious, first wash the fish and change the knife, wipe a little salt on the fish, put the green onion and ginger shreds on the fish, steam on high heat for 15 minutes, pour the soup off, put the green onion and ginger shreds again, pour the sauce, and pour a little hot oil on the fish.

It should be steamed directly, as only in this way can the delicacy of the fish be better highlighted, so it should be steamed.

Steamed turbot. Steamed turbot fish retains the original taste of turbot fish and tastes sweet.

Seafood is a kind of food that most people like, seafood is not only delicious, but the most important thing is that it has high nutritional value, which is why people love to eat it. SoNutritional value of turbotNutritional value of turbotWhat are they.

1. Rich in protein. Treasure fish is rich in protein, especially in its subcutaneous and fin edges, it is rich in gelatin, and the taste is smooth and delicious, and the gelatin content is very high, which can play a role in moisturizing and beautifying.

2. Contains fatty acids. Treasure fish is rich in nutrients and rich in -3 fatty acids, which help to lower blood lipids, relieve pressure on large arteries and other blood vessels, and effectively reduce heart morbidity.

3. Contains vitamins and trace elements. Nutritional value of turbotWhat are they. Finally, turbot fish also contains various vitamins such as:

Vitamin A, vitamin C, calcium and iron can nourish the kidneys and brain, help yang and refresh, and if eaten regularly, it can also nourish fitness and improve people's ability to resist disease.

How to make Duobao fish more delicious.

1. Steamed treasure fish.

1. Draw a few knives on the front and back of the turbot, spread evenly with salt, light soy sauce, pepper and other ingredients, and marinate for 10 minutes.

2. When marinating the fish, prepare green onions, ginger and garlic at the same time.

3. Then put the marinated fish into the steamer, spread the green onion, ginger and garlic on the surface of the fish, and steam it over high heat for about 12-15 minutes.

4. Cut the red pepper and shallots into shreds, and prepare the coriander.

5. After the fish is steamed, take out the green onions, ginger and garlic on the body.

6. Pour the extra juice from the plate into a small bowl for later use.

7. Pour the prepared red pepper and shallots ingredients into a small bowl with fish juice.

8. Then put sesame oil in the wok and burn until it smokes.

9. Pour the boiled oil into a small bowl with fish juice.

10. Finally, pour the fragrant seasoning sauce evenly into the fish.

2. Pan-fried multi-treasure fish.

1. Prepare green onions and red peppers for later use, then kill and wash the treasure fish, then cut into pieces, put oil and salt in the pot, and heat it.

2. Put the fish into a hot oil pan and fry until golden brown on both sides.

3. Finally, leave a little oil in the pot, fry the chives and red peppers, add light soy sauce, and finally pour it on the fish to finish, isn't it very simple?

3. Braised treasure fish.

1. Prepare shredded ginger, chili, garlic and pepper.

2. Heat the pot and pour in the oil, then add the ginger, chili, garlic and pepper.

3. Put on the rice wine, light soy sauce, and braised soy sauce for a while.

5. Add a little water, cover the pot and cook over low heat for a while, open the lid and turn to high heat to drain the juice.

6. Remove from the pot and put it in the pot.

Nutritional value of turbotWhat are the contents, how to make the treasure fish more delicious content introduced here, I don't know if you have learned it, the treasure fish is not only very nutritious, but also very delicious, I believe that after reading the above recipes, you want to taste it, you can try it yourself when you have time.

Usually we buy live treasure fish at the market and ask the vendor to clean it up on our behalf, remove the internal organs and gills, and take it home to clean it, but sometimes we need to clean it up ourselves

Clean the surface of the turbot, drain the water and place on a cutting board. As shown below:

Turn the cleaned turbot over with the white belly facing upwards and open the plum, first find the right fish belly (the belly is very small), generally on the lower left side of the head (the soft place is the belly).

Use a knife or scissors to cut vertically in the softest part of the abdomen (be careful not to hurt the gall of the bitter ante), and use scissors or a small sharp knife to cut the rectum. As shown below:

Remove the gills by hand or with scissors and wash them.

Then make an opening in the gills and take out the gills and internal organs.

<> precautions: The live treasure fish is more powerful in the dying struggle, please press on the board to operate.

Unlike many fish, the treasure fish has a layer of protective liquid on the surface of its body, which is very viscous and needs to be scraped clean with a knife repeatedly. This mucus is not cleaned up, and it tastes very bad after cooking, and it will feel very fishy.

Treasure fish is a scaleless fish, no need to peel, just scrape a few more times with a knife on the skin surface, then the surface of the fish skin will produce mucus, clean, steam with skin, after doing well, the skin is not hard at all, of course, do not like to eat steamed well, peel off it.