How to make flounder, how to make flounder

Grilled halibut with chili cumin.

Prepare the ingredients as follows: 4 flounder, 1 tablespoon of paprika, 1 tablespoon of cumin.

The specific method is as follows: flounder to scale, gills and internal organs, clean, drain the water, double-sided obliquely hit a shallow flower knife, wipe well with salt, marinate for half an hour, put it on a breathable container, dry it in a ventilated place for half a day to a day, dry until the surface of the fish skin is dry, miniature, put the skin dried fish into the baking tray, brush the surface with a thin layer of oil, put it in the preheated oven, the middle layer, bake at 230 degrees for 5 minutes, take out, brush the oil, sprinkle with a layer of chili powder and cumin coarse powder, continue to enter the oven, and bake for another three minutes.

Flounder because of the white and delicate meat has captured the hearts of the majority of foodies, and the consumption of flounder also has a very good effect of dispelling dampness and circulation, so it is especially suitable for rheumatism and bone disease patients to eat, regular consumption can also effectively enhance physical fitness, reduce blood cholesterol content, and alleviate the symptoms of hyperlipidemia. The many benefits of flounder to the human body make it a medicinal diet, so what are the specific methods of flounder?

The preparation of flounder is similar to that of normal fish food, and there are three types of soup, cooking and steaming, so you can cook it according to your taste, and no matter how it is prepared, it will not affect the nutritional value of the flounder.

1. How to make braised flounder:

Ingredients: Flounder, salt, dark soy sauce, light soy sauce, oyster sauce, green onion, ginger, dried chili, sugar.

Method: 1. Clean the fish, evenly smear the surface with salt for 30 minutes.

2. Prepare green onions, ginger slices and dried chilies.

3. Dry the fish with a paper towel, put more oil in the pot, and put the fish in the hot oil. Fry on both sides, about two minutes on one side.

4. After the skin is hard, add hot water, and slightly cover the body of the fish. Add dark soy sauce, light soy sauce, oyster sauce, green onion, ginger, dried chili pepper and sugar. Turn on a small fire at this point.

5. After the water becomes less, pour the soup on the fish with a spoon from time to time, so that it is more flavorful.

6. Finally, reduce the juice on high heat and put it on a plate.

2. The preparation of edamame halibut with lemon juice.

Ingredients: Flounder, lemon, fresh edamame, garlic, Sichuan pepper, spices, green onion and ginger, cumin, white wine.

Seasoning: soy sauce, salt, sugar, chicken essence, pepper.

3. The practice of steaming flounder.

1. Wash the flounder and cut it into sections and marinate it with salt, pepper and white wine.

2. Put oil in the pot, pat a little cornstarch on both sides of the flounder pieces and fry them in the pan until golden brown.

3. Leave the bottom oil in the pot, stir-fry the chives, ginger, garlic, pepper, ingredients, cumin, put in the flounder pieces and add a little soy sauce, add fresh lemon juice to water and boil, change to medium heat and cook for 8 minutes, and finally put in edamame and burn slightly, season with salt, chicken essence and sugar, collect the juice on high heat, and put it on a plate.

Ingredients: Flounder, shredded ginger, salt, monosodium glutamate, chopped green onion.

Method: Flounder (we call it Tasha) is delicious, sometimes the market has fresh sales, but it is relatively small, this time I bought two, but it is dead. Open the belly of the fish, remove the intestines, scrape the scales, wash and put on the plate, put the ginger shreds, salt, monosodium glutamate, oil to adjust the taste, steam for five minutes, sprinkle with chopped green onions.

The above are the three more common flounder practices, there must be a method that suits your taste, and because the flounder contains very little fat, for women who want to **, if they are greedy, they can do it to eat, and it will not have any impact on weight, but flounder is not suitable to eat more, because it is easy to get angry if it eats too much.

Ingredients: 3 halibutes, 40 ml of olive oil, 60 grams of butter, 100 ml of cream, 60 ml of white wine, 3 grams of white peppercorns, thyme, 4 grams of salt, potatoes, tomatoes, lemon, asparagus.

Steps: 1. Wash the flounder pieces, sprinkle with an appropriate amount of salt and white pepper and marinate for 2 minutes; Peel the potatoes and wash the tomatoes; Wash and peel the asparagus and cut into small pieces; Lemon cut into cubes.

2. Pour water into the pot and boil, put the vegetables in and cook for 5-6 minutes, you can squeeze some lemon juice into it, cook and remove it.

3. Heat the pan, pour in the olive oil, add the marinated flounder and fry until golden brown on both sides.

4. Make the sauce: take another pot and pour in the white wine, add thyme, white pepper crushed and lemon pieces, boil over high heat to reduce the juice, then pick out the thyme and lemon pieces, and then slowly pour in the cream, and the remaining white wine is a ratio of 10:1, then stir, and then add butter and stir continuously until it is fully melted and fused.

5. Put the fried fish and vegetables on a plate, and the sauce is ready to eat.

Steamed, delicious and nutritious. First of all, prepare the ingredients: flounder, green onion, ginger and garlic, rice wine, light soy sauce, sugar, salt.

Remove the head and guts of the flounder, remove the scales, add cooking wine, green onion and ginger and marinate for 15 minutes. Blot the water with kitchen paper, remove the frying pan, add the flounder over high heat, fry slightly and turn over, and fry on both sides until slightly browned. Separate the two slices of fish, add green onions, ginger, garlic, and Sichuan pepper and stir-fry until fragrant, then add rice wine, light soy sauce, sugar, and salt.

Add water just over the fish, cover and simmer over low heat for 10 minutes, then open the lid and reduce the juice over high heat. Before cooking, add the green garlic and it is ready to serve.

Flounder is not only tender and delicious, but also has good medicinal value, with rheumatism, blood circulation and other effects. The unsaturated fatty acids contained in it are easily absorbed by the human body, which helps to reduce blood cholesterol and enhance physical fitness. Flounder, also known as flounder, is a general term for the flounder of the class Pyrophyll.

The body is very flattened, oblong, oval or long tongue-shaped, and the maximum body length can reach 5 m.

The meat of flounder is delicate and white, delicious and fat, and it nourishes deficiency and qi. Let me introduce you to the different ways to make flounder.

First, the practice of frying halibut

Method. 1. Take the meat at the end of the Alaskan halibut into large slices of thick centimeters, put in the dregs, Huadiao wine, and salt for 3 hours.

2. Wash the pickled flounder with water, and then use a dry cloth to absorb the water on the surface and set aside.

3. Heat the oil in the pot, then add the salad oil and burn it until it is 60% hot, fry the flounder meat in the pot over low heat until golden brown on both sides, then take it out and put it on a plate, and serve it with pear sauce.

Tips. Peculiarity.

The dregs are fragrant, the fish is delicious, fat but not greasy, and the pear sauce is even more flavorful.

Sludge. Specially brewed fragrant grains for Huadiao wine. It is available at various southern stores and wholesale spice markets.

Second, the practice of gilly flounder

Material. Ingredients: a pinch of green onion, 1 handful of coriander, 1 egg, 1 tomato, 3 slices of ginger, 1 flounder, half a cup of bread flour, half a cup of flour.

Seasoning: 1/2 tsp of wine, 1 3 tsp salt, a pinch of pepper.

Method. 1.First, slice the ginger and pat it slightly, cut the green onion into sections, and beat the eggs for later use.

2.The flounder is then peeled off and cut into small pieces for later use.

3.Take a container, add ginger slices, green onions, wine, salt, pepper and a little water to squeeze out the juice, put in the halibut meat and marinate to taste, then dip it in flour, egg juice, breadcrumbs and put it slightly against moisture, and then put it in the oil pan and fry it until it is cooked and crispy, then drain the oil, absorb the excess fat with a paper towel and put it on the plate, and you will complete today's gilly flounder.

3. The practice of roasting flounder at home

Material. Main ingredients: halibut ingredients: tofu, vermicelli, pork belly seasoning, vinegar, soy sauce, salt, sugar, monosodium glutamate, green onion, ginger, garlic, peanut oil.

Method. 1.Flounder is scaled, washed, and the belly is retained.

2.Stir-fry green onions, ginger and garlic until fragrant, stir-fry the pork belly, add vinegar and soy sauce to boil, fry the fish on both sides, add soup, add tofu and vermicelli, and season.

3.Bring to a boil over medium heat, simmer for 45 minutes, turn to high heat and reduce the juice until cooked.

Tips. Peculiarity.

The flavor is delicious, and the fish is smooth and tender.

Prompt. Green onions, ginger, and garlic should be fried a little more, and the fire power should be medium heat first, then low heat, and then urgent fire.

Fourth, the practice of sweet and sour flounder

Material. Fresh halibut, garlic, aged vinegar, sugar, soy sauce, salt, coriander.

Method. 1.Wash the flounder, peel off the dark dorsal skin from the tail, cut off the head and abdomen, wash it again, control the moisture, and set aside. Slice the garlic and chop the parsley into sections.

2.Place the flounder in a bowl, add a pinch of salt and garlic slices and marinate for 10 minutes.

3.Put oil in the pot, wait for the oil to be slightly hot, wipe the marinated flunder (you can also dip it directly in a little flour), fry it over medium heat until golden brown on both sides, control the oil, and take it out.

4.Leave a little base oil in the pot, add garlic slices and stir-fry until fragrant, cook in aged vinegar, sugar and light soy sauce, put in the fried flounder, stir-fry evenly, turn on high heat to dry the soup, sprinkle with coriander segments, and you can.

When the flounder is frozen, use kitchen paper to absorb the water. When frying, use medium heat, color, and pour the juice. Teriyaki Flounder Recipe Ingredients:

Greenland halibut mirin soy sauce sugar sesame garnish carrots, shallots, etc. Preparation: 1Heat up a little oil and put in the flounder.

2.Fry on both sides to color. 3.

Mix mirin, soy sauce and sugar and add to the pot. 4.Pour the sauce over the fish repeatedly.

5.Until the soup is thick. 6.

Stir-fry the garnish slightly.