Flounder (2kg) 1/4, radish 10cm, 4 pieces of perilla, 3cm pieces of seaweed, young leaves 10g, and appropriate amount of soy sauce.
Production method:
1. Boned and peeled three flounder.
2. Cut into 5 mm thick fish fillets.
3. Slice the radish.
4. Soak the seaweed overnight, boil it, soak it in cold water, take it out and cut it into appropriate sizes.
5. Put the radish slices on the plate, put the fish slices on the plate covered with purple, seaweed, tender leaves and Undaria pinnatifida as a side dish, and season with soy sauce.
Fried flounder
Raw materials; Fresh flounder1500g, egg100g, flour100g.
Seasoning: 250g of edible oil, 50g of sherry, proper amount of white vinegar, proper amount of refined salt and pepper.
Cooking method: Wash the flounder, remove the head and tail, cut into pieces of 150g, sprinkle with refined salt, white vinegar, pepper and sherry, marinate 15min, and then dip in a layer of flour and egg liquid.
Heat the pan and pour in cooking oil. When the oil temperature reaches 50%, put the fish pieces one by one and fry until golden and fragrant. Serve.
Features: Delicious and tender.
Bake flounder with vanilla and lemon;
Mix flounder with salt, white pepper, olive oil, lemon juice, sweet basil, a little starch and a little white wine, marinate for about half an hour, and then dip each fish in bread flour.
Arrange lemon slices at intervals, sprinkle shredded onion and garlic slices on the baking tray and bake in the oven until golden brown.
Steamed flounder
Scrape the fish scales, cut open and take out the intestines, cut into pieces, put them in a basin and wash them, then pour in salt, 500g/ tbsp, wine, stir them by hand, knead them, marinate them for 15min, then wash them, put them in a plate, pour in pepper, ginger, onion, allspice powder and 2 tbsp of water, and steam them.
Roasted Alaska flounder
Ingredients: flounder
Accessories: kiwi fruit and onion
Seasoning: salt, chopped black pepper, olive oil, barbecue sauce, Tian Tian fresh, honey.
Operation:
1. Slice the flounder, marinate it with chopped black pepper, salt, Tian Tian fresh, barbecue sauce and onion 1 hour, then absorb the water with a towel, then dilute the honey, smear it on the fish, brush it with olive oil and put it in the oven or (fry in oil pan) and plate it;
2. Put the kiwi fruit on the edge of the plate.
Ruyi snack
Ingredients: 2 kale, 50g flounder, jellyfish head100g.
Accessories: a little carrot.
Seasoning: half a spoonful of salt, a little chicken essence, half a cup of broth, pepper, starch, wine and cooking oil.
Practice: 1. Wash kale and cut it into hob pieces, cuttlefish slices, jellyfish heads and carrots into diamond pieces; 2. Pour the above raw materials into boiling water, blanch and drain; 3. set fire to the oil in the dry pot. When the oil is 60% hot, pour in Chinese kale, flounder and jellyfish, oil them together until they are 90% cooked, and drain the oil. 4. Leave the oil in the pot, add the broth, wine, salt, chicken essence and pepper, pour in the raw materials, thicken the water starch and stir fry.
Roasted flounder
Material: one flounder (about 750g).
Seasoning: cooking wine 100g, refined salt 15g.
Cooking method: Wash the fish, cut off the head and tail, leaving a middle section (about 500g), thin the belly bone of the fish with a knife, flatten the skin of the fish, cut into small fish pieces with a length of about 5cm and a width of about 3cm, sprinkle with 12g refined salt, mix and marinate for 3h, wash with clear water, put into a pot, pour cooking wine and 3g refined salt, and mix and marinate/kloc-.
Heat charcoal to medium heat, put the fish skewers on it, turn them over while roasting, and slowly roast them until they are cooked. Don't burn the fish skin with fire. Put the fish skewers in the basin, pull out the drill and eat them while they are hot.
Features: fresh and delicious.
Flatfish mushroom roll
Ingredients: flounder meat, water mushroom, butter sauce.
Exercise:
1. Fry the fish in the pan until golden on both sides, take it out and put it in the middle of the plate.
2. Roll up the mushroom roots with fried fish fillets and put on the mushroom heads.
Decorate the plate with carrot sticks and cucumber sticks, and sprinkle some butter juice on it.
Chrysanthemum Alaska flounder ball
Ingredients: Alaska flounder 600g.
Seasoning: Shaoxing wine 25g, salt and monosodium glutamate, raw flour 150g, refined oil 1250g, tomato sauce 150g, sugar 200g and white vinegar 20g.
Making:
1. Replace the flounder knife with a spherical chrysanthemum.
2. Add salt, monosodium glutamate and Shaoxing to flounder, and pat well with raw flour.
3. When the refined oil is burned to 70%, fry the fish balls in the pot until golden brown and put them in the plate.
4. Add water, sugar and salt to the tomato sauce, add white vinegar after boiling, and thicken the fish balls.
Features: bright red color, sweet and sour taste and beautiful appearance.
Braised Alaska flounder
Ingredients: Alaska flounder 450g.
Seasoning: 40g of soybean oil, 2g of monosodium glutamate, proper amount of sugar, 25g of Shaoxing wine, 25g of refined oil, 25g of starch, and proper amount of onion and ginger.
Making:
1. First clean the flounder and process it into cubes.
2. Heat the wok, use an oil pan, then add the flounder, stir fry slightly, cook Shao wine, add soy sauce and a little soup, cover the pot, and medium heat.
3. When the soup is thick, thicken it with wet starch, turn the pot, turn the raw materials over and pour the oil on it.
Phoenix-tailed Alaska flounder roll
Raw materials; Alaska flounder 250g, grass shrimp 10.
Seasoning: salt, a little monosodium glutamate, Shaoxing wine 15g, ginger juice 15g, refined oil 25g and starch 50g.
Making:
1. Slice flounder, decapitate grass shrimp, shell and leave tail.
2. Add salt, monosodium glutamate, ginger juice and Shaoxing wine to the fish fillets.
3. Put a grass shrimp on a fish fillet, roll it up, steam it in a steamer for ten rolls for three minutes, then take it out and pour some thin sauce on the surface.
Bad Alaska flounder
Ingredients: Alaska flounder 350g, water-borne auricularia auricula.
Seasoning: 50 grams of gutter oil, a little salt, monosodium glutamate, 750 grams of refined oil (actual dosage is 50 grams), appropriate amount of sugar, 75 grams of starch, eggs 1 piece.
Making:
1. Wash the flounder first, remove the skin and bones, change the knife and grow into square slices.
2. Add salt, egg white and 25g starch to the flounder for sizing.
3. Add water to the wok and put the black fungus into the plate first.
4. Heat the wok and put 750 grams of oil in the oil pan. When the oil is heated to 40%, add the fish fillets, spread them out with a spoon, pour them out when they become milky white, drain the oil, add soup, salt, sugar, monosodium glutamate and waste oil to the pot, then add the fish fillets, boil the thicken and pour in the oil.
Responder: solid shoe polish-advanced magician level 7 2-7 13: 13.
Sliced flounder
Flounder (2kg) 1/4, radish 10cm, 4 pieces of perilla, 3cm pieces of seaweed, young leaves 10g, and appropriate amount of soy sauce.
Production method:
1. Boned and peeled three flounder.
2. Cut into 5 mm thick fish fillets.
3. Slice the radish.
4. Soak the seaweed overnight, boil it, soak it in cold water, take it out and cut it into appropriate sizes.
5. Put the radish slices on the plate, put the fish slices on the plate covered with purple, seaweed, tender leaves and Undaria pinnatifida as a side dish, and season with soy sauce.
Fried flounder
Raw materials; Fresh flounder1500g, egg100g, flour100g.
Seasoning: 250g of edible oil, 50g of sherry, proper amount of white vinegar, proper amount of refined salt and pepper.
Cooking method: Wash the flounder, remove the head and tail, cut into pieces of 150g, sprinkle with refined salt, white vinegar, pepper and sherry, marinate 15min, and then dip in a layer of flour and egg liquid.
Heat the pan and pour in cooking oil. When the oil temperature reaches 50%, put the fish pieces one by one and fry until golden and fragrant. Serve.
Features: Delicious and tender.
Bake flounder with vanilla and lemon;
Mix flounder with salt, white pepper, olive oil, lemon juice, sweet basil, a little starch and a little white wine, marinate for about half an hour, and then dip each fish in bread flour.
Arrange lemon slices at intervals and sprinkle them on the baking tray? Hey? Hey, what's up? Two cakes? Pure?
Respondent: half a cabbage-trainee magician level 2-8 13:57.
Flounder (commonly known as flounder) is big and fat.
We Tianjin people are very particular about food. Like other fish, braised or stewed in brown sauce, cooked with sliced meat in the same pot, the fish is fragrant with meat, and the meat is fresh with fish, which is extremely delicious. Because pork has one of the biggest characteristics, that is, the meat will not get old with the stewing time, but will only get more fragrant as it is cooked.
1, braise in soy sauce:
Ingredients: onion, ginger, garlic, red pepper, pork (preferably with skin), cooking oil, cooking wine, salt, rice vinegar, soy sauce, sugar and fermented soybean.
To remove the gills, intestines and bellies of fish, it is necessary to remove the fishy lines of fish, stab three or four knives obliquely on both sides of the fish, and marinate with salt and cooking wine.
When the wok is on fire, put oil in the wok while it is hot, and prepare some flour to rub on the fish (so that the skin of the fish is not easy to break).
When the oil is hot, fry the fish in the pot. At this time, use a spatula to grease the fish from the edge of the pot, fry for a while, turn the fish over, and then fry until the fish is slightly yellow on both sides. Cook the fish with rice vinegar, cover the pot, and hear the sound decrease. Put cooking wine, soy sauce, salt, sugar, onion, ginger, garlic, lobster sauce and pork into boiling water, and the water overflows the fish. Stew until the soup is thick, turn off the fire and take it out.
2. stew:
Accessories: onion, ginger, garlic, refined salt, vinegar, pork, soy sauce, cooking wine and cooking oil.
Practice: 1. Wash the fish and soak in salt for 5- 10 minutes.
2. Put a little oil in the pot. After the oil is hot, stir-fry the pot with chopped green onion, then add a proper amount of water (just before the fish) and put the fish and pork into the pot.
3. Add cooking wine, onion, ginger, garlic and vinegar to boil.
4. After boiling, simmer for about 30 minutes.
There are so many kinds of delicious foods to cook, each with its own characteristics.