Introduction: Spring, if you do not have the money to eat this fish often, fresher than the mackerel carp, less thorns and thick flesh, nutritional nourishment is not on fire, stew to eat the most fragrant!
"Fireworks in the world, the most soothing to the hearts of mortals", chai rice oil salt sauce vinegar tea, three meals a day and four seasons, carrying fireworks is the most soothing food. Hello everyone, I am Xiaofeng, is a post-70s uncle who likes food sharing, if you also like food, remember to pay attention to me Oh ~
Between the mountains and the sea, looking for the most authentic fresh, friends who like to eat seafood know that if you talk about the most delicious seasonal spring taste in spring, it is not the seafood that has been dormant for a winter! Eat seafood also pay attention to the season, different seasons, the tender taste and fatness of seafood is also completely different, the sea rainbow, flower clams, scallops in the spring is the most delicious, and at the turn of spring and summer is the best time to eat pomfret, this is the season of pomfret spawning and migrating, the meat is particularly fat!
Folk has always had "partridge on the mountain, mackerel in the sea", pomfret spines less thick, meat tight, tender and delicious, its nutritional value is particularly high. Rich in protein and unsaturated fatty acids, as well as rich in trace elements selenium and magnesium, has the effect of protecting the eyes and eyes, nourishing qi and nourishing blood, etc. Often eating pomfret is conducive to supplementing the nutritional needs of the human body, which is very beneficial to the body.
Pomfret can be steamed, can be braised, can also be fried, simple to do is very delicious, the following I will share a pomfret delicious method, simple and nutritious, big and small friends like, let's take a look at it:
If the pomfret is to be delicious, it is very important to choose the fish, you must choose fresh pomfret, the unsearned pomfret plus more seasonings, the taste will not be good. Fresh pomfret has full eyes, a silvery luster, and is very elastic when pressed with your hand.
Buy the pomfret first deal with it, remove the pomfret's internal organs and gills, the fish stomach should also be rinsed several times with water, the fish stomach of the black film and blood water thoroughly cleaned up, so that the fish is not fishy. Then cut the pomfret into 2 to 3 cm wide fish segments and put them into a large bowl, add a spoonful of salt, an appropriate amount of pepper, finely chopped ginger, two spoonfuls of cooking wine and an appropriate amount of soy sauce, stir well and put it in the refrigerator for 15 to 20 minutes, the main purpose of this step is to remove fishiness and flavor.
While it's time to marinate the pomfret, let's prepare the side dishes: take a piece of old tofu, blanch it in boiling water to remove the bean leaves, then cut into pieces about 1 cm thick and 3 to 4 cm in size, then fry them until golden brown on both sides and put them on the plate for later. Prepare an appropriate amount of cabbage leaves and break them into small pieces for later; cut a handful of leeks into small pieces and set aside.
Add oil from the pot, when the oil temperature is 50% hot, put in the marinated pomfret segment for frying, do this step must be the pomfret section on the marinade drained, to prevent frying when splashing oil burn hands, fry the pomfret from time to time with a shovel to make it heat evenly, fry until the surface of the fish is golden when it is pushed to the edge of the pot with a spatula, add a spoonful of soybean sauce in the middle, fry out the sauce aroma and then add the right amount of water, the water should be added at one time, it is best not to add water when stewing in the middle, otherwise it will affect the delicious taste of the fish.
After bringing to a boil, transfer the fish and soup together to the casserole dish, first put the cabbage leaves and fried tofu pieces at the bottom of the casserole dish, and then pour in the fish, cover the casserole lid and start simmering.
Simmer for about 15 minutes on low heat, open the lid, add a little salt, the right amount of sugar and pepper to taste, and then collect the soup on high heat, until the soup is thick and then sprinkle into the leek segments, serve it on the table and eat it beautifully, it is so fragrant!
Spring, if you don't have the money to eat this fish often, fresher than mackerel carp, nutritional nourishment is not on fire, a simple stew is particularly fragrant! I am Xiaofeng, like Xiaofeng's sharing, please help forward + like + favorite to support Xiaofeng, we will see you in the next issue! Thanks for the support! Thanksgiving to meet!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~