Are you still steaming the white pomfret? The old aunt makes winter vegetable baked white pomfret, 8 minutes out of the pot, delicious to lick the plate [winter vegetable baked white pomfret] First, prepare the ingredients:

Grassy salt says honey

——Talk about the food of heaven and earth, talk about the flavor of hometown

White pomfret is the white moonlight of pomfrets, both in appearance and flesh, and is the best among pomfrets.

Fresh white pomfret likes to be steamed, first, not to destroy its original sweetness; second, it can also retain all the nutrients of a white pomfret without loss.

But my old aunt, who loves to toss, likes to change the pattern on the table, change the pattern to make the same ingredients into different dishes, and see the family eat licking the plate, my sense of achievement is suddenly born.

Today's two white pomfret, I want to change the way of eating, no longer steamed, but with a casserole to bake, the time is very short, 8 minutes, plus salty and sweet winter vegetables, this winter dish baked white pomfret, not to mention how delicious, let's take a look.

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2 white pomfret, winter vegetables, ginger, garlic, chives, oyster sauce, cooking oil, corn starch, etc.

Winter vegetables include Beijing winter vegetables, Jindong vegetables, Sichuan winter vegetables, and Chaoshan winter vegetables, etc., the flavors of different places, fish soup, baked fish, I like to use Jindong vegetables.

Second, the operation process:

1, white pomfret killed, the stomach and the head of the black film must be scraped clean, so that it can effectively go fishy;

Cut into segments and set aside.

2. Finely cut the winter vegetables;

Mince the ginger, minced the garlic and put it together with the winter vegetables.

3, boil the oil, with piping hot oil poured into the ginger minced garlic paste winter vegetables;

Stir well;

Cool slightly, add oyster sauce and stir together to form a baked fish sauce.

4, until the baked fish sauce is all cool, pour into the fish pieces, catch and mix to marinate into the taste;

Pour another spoonful of corn starch and wrap the fish pieces;

Corn starch locks in all flavors and marinates for 15 minutes.

5, after the chives are cleaned, put into the bottom of the casserole, the chives should be a little more, in order to prevent the white pomfret from sticking to the pan, and at the same time will bring a very wonderful green onion fragrance to the white pomfret;

Stack the marinated fish cubes on top of the chives;

Pour the remaining marinated winter vegetables and other ingredients on the fish cubes.

6: Cover the casserole dish and turn to medium-low heat for 8 minutes;

After 8 minutes, use high liquor, which is still used today, and pour in around the lid of the pot;

The flames rush up, don't panic;

The flames burn on the lid of the pot, and the wine gas seeps into the white pomfret, not to mention how fragrant it is!

Open the lid, sprinkle in the green onions and serve!

The fish is white and tender, and the aroma is fragrant.

Winter vegetables are definitely a good partner for fish and meat, making the taste of a fish icing on the cake. And baking in a casserole pot, the equal temperature of the casserole will make a fish retain all its deliciousness, cook quickly, do not lose nutrients, and have more flavor than steaming.

Try it, it's delicious enough to lick the plate!

"Grass and grass salt and honey", talk about three meals of food, talk about the four-way style, it looks like grass, but it is a hundred flavors of the world.

Like please like encouragement, feel valuable on the forward, collection.

And whether you like it or not, say two words in the comments section, I will try harder.

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