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How do you cook frozen Pomfret?

Braised Pomfret. Raw materials: frozen Pomfret 2, Pixian bean paste 1 spoon, sweet noodle sauce 1 spoon, red rice pepper 1, green garlic 1, onion, ginger, garlic 30 g, soy sauce 5 g, sugar 20 g, vinegar 5 g, cooking wine 15 g.

Clean and wash the fish, then cut a few knives on the fish and set aside. Heat the oil in the pan and stir-fry with sliced ginger. Put the fish in the pan and fry them over medium heat. When one side is fried, turn it over until both sides are brown. Add cooking wine, light soy sauce, soy sauce, salt and a little sugar.

Defrost Pomfret, wash clean, cut fish body three times to facilitate taste, sprinkle starch. Pan-fry Pomfret in hot oil until golden on both sides, about 5 minutes, adjust according to fish size. Boil the boiling water in the pot and cook the diced vegetables. Mix the sauce, 1 tablespoon of soy sauce, 2 tablespoons of ketchup and half a bowl of water.

Ingredients: 4 Pomfret, 2 tablespoons of cooking wine, 5 slices of ginger, 2-5 grams of salt, 1 spoon of light soy sauce, 5 cloves of garlic, 2 grams of sugar.

Question 1: how to cook the frozen little Pomfret? Curry Pomfret ingredients: oil curry, Pomfret, onions, chopped onions, chopped garlic, soy sauce, salt, pepper, monosodium glutamate. Practice: mix the oil curry well on the cleaned Pomfret, put soy sauce and salt for more than 2 hours, cut chopped onions and minced garlic in a small bowl.

Ingredients: 4 Pomfret, 2 tablespoons of cooking wine, 5 slices of ginger, 2-5 grams of salt, 1 spoon of light soy sauce, 5 cloves of garlic, 2 grams of sugar. Defrost chilled Pomfret, thaw at natural temperature, no microwave oven, no hot water, just take it out a few hours in advance and leave it at room temperature.

How to fry Pomfret and how to fry Pomfret

1. [production method] (1) remove the scales, gills and internal organs from the fish, pull 4 knives on each side, marinate with soy sauce and ginger wine for about 10 minutes, mix the fried sauce, sesame oil and pepper into sauce.

2. Production: grass carp is slaughtered to remove gills, scales, belly and wash. As for the vegetable board, evenly smash ginger and spring onions on the back of the fish, yellow rice wine, pepper noodles, salt and potatoes are peeled and washed, then soaked in water and washed with coriander. Change to a section with a length of 3 cm to 4 cm.

3. The first step: wash the Pomfret, then cut open the stomach, take out the internal organs and gills and throw them away, and then wash the belly carefully, especially the black film inside the belly, be sure to clean it.

4. An appropriate amount of Pomfret, remove the gills and internal organs, then rinse, dry and set aside. Add wine to shredded ginger and chives, squeeze out spring onion and ginger juice, then pour onion and ginger juice on Pomfret, apply evenly inside and outside, then marinate for half an hour.

5. pan-fried white Pomfret wash white Pomfret and set aside. If it is relatively large, you can change the knife on the fish and sprinkle it with salt. Cut shredded ginger in hot pan with cold oil, divide the shredded ginger into two parts, slide one part into the fish, fry until one side is yellow, then sprinkle the other part of the shredded ginger, turn the fish over.

How to eat Pomfret

1, Pomfret how to cook delicious I will share a report 1 answer # Hot discussion # what diseases may be caused by improper use of air conditioners? Yuanyuan Life knowledge 2023-11-22 more than 13 users have adopted TA's answer to focus on both sides. Cooking wine. Salt。 Marinate with pepper for 10 minutes. Put on the flour.

Materials: Pomfret, spring onions, ginger, chili, steamed fish soy sauce, cooking wine, salt. Step: wash the Pomfret, put a cruciferous knife on both sides, then coat it with cooking wine and salt inside and outside. Slice the onions, slice the ginger and shred the chili. Put some of the onions and ginger under the Pomfret and the other into the belly of the Pomfret.

3. The nutritional content of marine fish is higher than that of freshwater fish, and its nutritional value is slightly better. It has less spines, higher protein content and higher amino acid, especially glutamic acid content. Let's take a look at how to make sea fish delicious. Ingredients: 3 small Pomfret, 4 cloves of garlic, 1 piece of ginger, 1 spring onion, 1 spoonful of steamed fish oil.

4. Pomfret is rich in nutritional value, rich in protein, fat and trace elements, so it is very appropriate for the baby to eat. With rice to feed the baby, mothers can take some Pomfret meat and rice to feed the baby, not only can give the baby an appetizer, but also good nutrition.

5. After steaming, sprinkle with hot oil and give it to the children when the temperature is right.

How do you cook Changyu to taste good?

Step: wash the Pomfret and cut it into pieces. Heat the oil in the pan and fry the Pomfret until golden on both sides. Saute onion, ginger and garlic and sprinkle with cooking wine. Add green and red peppers and stir well. Add one tablespoon of light soy sauce and one spoonful of oyster sauce and simmer with half a bowl of water for two minutes. Put a little chicken essence into the pot.

Ingredients: Pomfret, spring onions, ginger, chili, steamed fish soy sauce, cooking wine, salt. Step: wash the Pomfret, put a cruciferous knife on both sides, then coat it with cooking wine and salt inside and outside. Slice the onions, slice the ginger and shred the chili. Put some of the onions and ginger under the Pomfret and the other into the belly of the Pomfret.

Teach you how to make salt and pepper Pomfret, how to make salt and pepper Pomfret, clean Pomfret, dry water, put an oblique crucifix knife on both sides of the fish and put it on a plate. Sprinkle Shao wine, pepper water, salt, sugar, pepper, onion and ginger slices, wipe well and marinate for 10 minutes.

There are three delicious ways to eat Pomfret: steamed Pomfret is a way to keep the original taste of the fish. For Pomfret, a delicate and delicious fish, steaming is one of the best cooking methods.

Delicious and simple Pomfret: materials / tools: 1 Pomfret, 2 star anise, 1 small piece of cinnamon, 1 spring onion, 1 ginger, 1 pinch of pepper, right amount of oil, a little soy sauce, a little oyster sauce, a little vinegar, a little salt, 1 tablespoon sugar, pot, plate.

Is there any way to cook Pomfret quickly without breaking the skin?

1. When frying the whole fish, do not choose the fish whose meat is too thick or the fish body is too big. Put it in a container and sprinkle about 1g of salt, 0.5g of black pepper and 5g of carved wine on each side. Spread it evenly with your hands after sprinkling. Marinate for 30 minutes and turn over on the way. Marinate and take it out. Use a paper towel to dry the surface of the fish.

2. Wipe the hot oil into the pan with kitchen paper, slowly fry and gently fry it, golden on both sides, sprinkle with a little garlic and chili, and you can eat the semi-dried Pomfret in the cold sun, the original flavor, without adding anything, the meat can be tight and not loose as long as it is fried in oil, and the Pomfret itself is a little salty and does not need to add salt.

3. Choose the right oil: when frying fish, it is best to choose high temperature resistant oil, such as peanut oil or rapeseed oil. This ensures that the oil does not deteriorate at high temperatures and increases the aroma of the dishes. Control heat: when frying fish, the control of heat is very important. First, heat the pan over medium heat, then add the right amount of oil.

How to cook the chicken Pomfret?

Teach you how to make salt and pepper Pomfret, how to make salt and pepper Pomfret, wash the Pomfret clean and dry, put an oblique crucifix knife on both sides of the fish and put it on a plate. Sprinkle Shao wine, pepper water, salt, sugar, pepper, onion and ginger slices, wipe well and marinate for 10 minutes.

Ingredients: three Pomfrets, spring onions, ginger and garlic, green and red pepper steps: wash Pomfret and cut into pieces. Heat the oil in the pan and fry the Pomfret until golden on both sides. Saute onion, ginger and garlic and sprinkle with cooking wine. Add green and red peppers and stir well. Add one tablespoon of light soy sauce and one spoonful of oyster sauce and simmer with half a bowl of water for two minutes.

Wash the Pomfret, drain, cut three knives on both sides of the fish with a knife, and cut a few knives according to the size of the fish. After cutting, the fish is easy to cook and easy to taste.

Ginger 1 small piece of garlic 4 cloves celery 1 soy sauce 20 ml vinegar 10 ml salt appropriate amount of pepper noodles 0.5 g chicken essence 1 g starch 5 g edible oil 40 ml method / step: Jinchang fish, dried shiitake mushrooms, ginger, onions, garlic, celery.