<h1 class="pgc-h-arrow-right" data-track="3" > better cooking than dried white pomfret, and with it, there is not enough rice to eat</h1>
The flesh of the white pomfret is delicate and tender, and it can be eaten in the early days, and it is either rich or expensive.
Because white pomfrets are still unable to be artificially raised. The delicate fleshiness and no small thorns have won a large number of fans of the elders to pursue.
Why is it so popular? Thin skin and thick flesh are also the advantages of white pomfret, which is replaced by the new human saying, that is, the "return on investment" rate is higher. Cooked fish, once on the table, pick up the fish meat, do not have to pick out the rough fish skin, a chopsticks down, all the essence, no wonder the elders are so strong it.
The larger the white pomfret caught now, the price is not cheap, and our people's pockets will be a bit unbearable, but they can't stand its deliciousness. Fortunately, after the opening of the sea, large, medium and small sizes are available, and the price is abundant and frugal. Pick a medium size to satisfy the mouth of a hungry cat without hurting the purse.
Steaming and dry frying are the most common ways to cook, and there is no mistake. We have also fed our group of hungry cats for several years. Times are changing, and the cuisine should also be innovative, not sticking to the rules, trying new flavors.
Fish and tofu are the best combination, but the tofu has been changed to a heavy flavor of mapo tofu. Spicy and fresh flavor has already turned the tofu from white and tender to golden glittering, and it is accompanied by dry frying to the tender white pomfret meat, and the whole dish is more vivid.
Why combine them after cooking separately?
The dried pan-fried white pomfret itself is very delicious, and if it is put into mapo tofu and grilled together, the thin-skinned white pomfret cannot withstand it, and it will also ruin its deliciousness.
On the contrary, the dried and fried white pomfret, both in the same style, and then add spicy tofu in the hemp, you can eat the sweetness of fresh meat, you can also taste the two collide together to create an upgraded version of the taste, suitable for the taste of the elderly, in line with the fashion of young people.
<h1 class="pgc-h-arrow-right" data-track="15" > mapo tofu with dried pan-fried pomfret</h1>
〔Material Purchase〕
Pomfret has white pomfret and black pomfret, one white and one black, and the price and meat quality of the two are much different. White will be more expensive, good meat quality.
White pomfret (medium size) 300 g, 1 piece of tofu, green onion, ginger and a pinch of garlic
Mapo tofu seasoning: a large spoonful of watercress sauce (will not eat spicy friends, you can choose the general taste), a spoonful of sugar, a spoonful of balsamic vinegar, a spoonful of pepper, 1/2 tablespoon of pepper powder, a little sesame oil and water starch.
* White pomfret is a marine fish, in recent years there is a kind of fish called golden pomfret, the appearance is very similar to the white pomfret, it is a freshwater cultured fish species, the two flavors are not the same.
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White Pomfret Zhanjiang Haicun ¥98.8 Purchase
〔Specific Method〕
Step 1
White pomfret is cleaned with body and offal, dried with kitchen paper towels, sprinkled with pepper, salt and cooking wine and marinated for 15 minutes.
* The surface of the fish body can be cut twice, adding beauty and good taste.
Step 2
Heat oil in a pan, add the pomfret and fry over medium-low heat until golden brown on both sides.
*Novices can pat the white pomfret on dry starch and fry it in a non-stick pan with a low failure rate.
* The skill of frying fish is that you can't cool the fish under the pan, it will stick to the pan, of course, the fish skin will say goodbye to you, and then it is to control the heat, medium and low heat and slow frying, the fish can be smoothly turned over when the pot is more than enough.
Step 3
Cut the tofu into small cubes, blanch in the water, and add a little soy sauce to the pot to taste and color. Remove dry water and set aside.
Step 4
Stir-fry the shallots, ginger and garlic until fragrant, add watercress paste, soy sauce, pepper, sugar, cooking wine and water to a boil. (Water should not be much, a spoonful is good)
Step 5
Add the diced tofu and stir well, simmer over low heat until flavorful, add the peppercorns and sprinkle with green onions. (If the amount of water is properly controlled, the sauce is all on top of the tofu, and you don't have to hook it again)
Step 6
The dried and fried white pomfret is placed on a finished dish and placed in the middle with mapo tofu.
*Because it is not cooked together, but also want to maintain their respective flavors, the soup of mapo tofu should not be too thin, which will destroy the taste of the fish.
#Punch in the good life ##福州头条 #