Steamed pomfret(qing zheng bai chang yu )

Steamed pomfret

Introduction:

"Pomfret body is nearly rhombic, flat side, small mouth, blue gray back, silver white on both sides, small round scales on back, long dorsal fin and gluteal fin, symmetrical, large pectoral fin, no abdominal fin, deep forked caudal fin, lower leaf longer than upper leaf. The origin of pomfret is roughly the same as that of flounder. The quality of pomfret produced in Hekou and Qinhuangdao is better. It is listed from May to October, and the quality of pomfret produced from June to July is the best and the quantity is the most . Nutritional value: 1. Pomfret is rich in unsaturated fatty acids and has the effect of reducing cholesterol, which is a good fish food for people with high blood fat and high cholesterol; 2. Pomfret is rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay aging and prevent cancer. Applicable crowd pomfret belongs to hair, people with chronic diseases and allergic skin diseases should not eat. Note: pomfret should not be fried with animals; do not eat with mutton. Edible efficacy pomfret has the effects of Supplementing Qi and blood, tonifying stomach and essence, smoothing joints, softening tendons and bones, and is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching muscles and bones. Pingyu can also be used in children with chronic disease, deficiency of Qi and blood, fatigue, loss of appetite and other diseases

Production steps:

Step 1: Ingredients: white pomfret 2 garlic 2 ginger 1 small piece seasoning: ginger salad juice 2 tbsp soy sauce half tbsp cooking wine right amount of steamed fish drum oil right amount of sesame oil right amount of pomfret viscera removed and washed. .

Step 2: wash and slice the excipients.

Step 3: code into the disk.

Step 4: the pomfret is easy to taste.

Step 5: load the fish into the plate.

Step 6: put the remaining garlic, fish and ginger on it.

Step 7: pour in ginger flavored salad juice.

Step 8: pour in the soy sauce.

Step 9: pour in the cooking wine.

Step 10: pour in the steamed fish drum oil.

Step 11: steam on cold water for about 6 minutes.

Step 12: pour in sesame oil to extract.

Materials required:

White pomfret: 2

Garlic: 2 cloves

Ginger: 1 small piece

Cooking wine: moderate

Ginger salad juice: 2 tbsp

Soy sauce: half soup spoon

Steamed fish drum oil: right amount

Sesame oil: right amount

Note: if there is no ginger flavor salad juice, chop the ginger, pour in the right amount of soy sauce, white sand, sugar and vinegar, stir well (the taste is adjusted according to your own standard) and marinate for about half an hour. Pomfret is easy to taste when it is cut. If you don't like sesame oil, you can replace it with other oils. Ginger and garlic are indispensable to remove the fishy smell. I didn't marinate it. The sauce is delicious enough. If it's not tasty enough, pour the sauce on the pomfret again (it must be hot before it tastes delicious) and dip it in the original juice when eating. My children enjoy it very much.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Qing Zheng Bai Chang Yu