Reading guide: Every year in July, it is the hottest time of the year, at this time we should eat less food that is easy to catch fire. For example, when you eat fish in July, you should eat less "hairtail fish and crucian carp", because these two kinds of fish are hot, and if you eat too much, it is easy to get angry. And in July, insiders love to eat "silver pomfret", because silver pomfret is not only a kind of marine fish that cannot be farmed, but also silver pomfret is a warm fish, often eaten in July, can warm up qi, warm stomach, especially suitable for people with weak spleen and stomach often eat!
Compared with other marine fish, silver pomfret is also a fish with very high nutritional value, according to research, silver pomfret is rich in unsaturated fatty acids, it can effectively reduce cholesterol, and silver pomfret also contains relatively rich "selenium and magnesium", selenium has the effect of delaying aging and preventing cancer, magnesium has a preventive effect on cardiovascular diseases such as coronary arteriosclerosis, so middle-aged and elderly people must eat more silver pomfret. Next, I will share with you 2 of the best ways to make silver pomfret!
The first course: braised pomfret in sauce
[Ingredients preparation]: 2-3 pomfret, 15 grams of soybean paste, dark soy sauce, ginger slices, green onions, aged vinegar, salt, light soy sauce, cooking oil, star anise, minced green onions, and an appropriate amount of dried chili peppers.
【Method】:
Step 1: First of all, the pomfret is cleaned, the internal organs in the belly of the fish should be removed, which is the source of the fishy smell, and then the surface of the pomfret is cut 2-3 knife edges, and then sprinkled with a little salt on the pomfret, and the pomfret is marinated for 10 minutes, which can make the pomfret more flavorful.
Step 2: After the pot is heated, put a spoonful of oil into the pot, wait for the oil temperature to be 6 hot, put the pomfret into the pot one by one, fry one side to light yellow and then turn it over, and then fry the other side to light yellow, and then put the soybean paste, ginger slices, green onions, star anise, salt, light soy sauce, and dried chili into the pot, cover the pot, and simmer the pomfret for 10 minutes.
Step 3: When the juice in the pot is about to dry, pour a little vinegar along the edge of the pot to remove the fishy smell of the pomfret, and finally sprinkle a handful of chopped green onions and eat.
Second course: Pomfret stewed rice cake
[Ingredients preparation]: 1 pomfret, 250 grams of rice cake, salt, dark soy sauce, pepper, oyster sauce, dried chili, minced green onion, ginger, salt, appropriate amount of cooking oil.
【Method】:
Step 1: After the pomfret is cleaned, draw 3 diagonal knife edges on the back of the fish, do not cut too deep, so as not to break the meat when cooking, and then put an appropriate amount of oil in the pan, wait for the oil temperature to be 6 hot, put the pomfret into the pot, and fry the pomfret on both sides to light yellow.
Step 2: Then put salt, dark soy sauce, oyster sauce, dried chili, minced ginger, salt, dried chili, and an appropriate amount of hot water into the pot, cover the pot, simmer the pomfret for 3 minutes, then put all the cut rice cakes into the pot and continue to simmer for 5 minutes.
Step 3: After 5 minutes, taste the taste of the fish soup, if it is not salty or light, you can sprinkle a handful of chopped green onions, continue to cook for half a minute and then eat, if it is light, add a little salt, continue to cook for 1 minute and then chop the green onions. The pomfret stewed rice cake is best packed in a boiler and eaten while cooking, it is the most fragrant!
In July, eat less hairtail and crucian carp, insiders love to eat "pomfret", with less spines, thick meat and high nutrition, don't know how to eat! If today's article is helpful to you, please follow and like, this is my greatest support. In the follow-up, Chef Hu will explain more cooking tips and health maintenance skills to everyone, and finally thank you for watching.