Fly red soy sauce baked flounder
【Ingredients】500 g of flounder
【Accessories】 150 grams of garlic, 20 grams of coriander root, 80 grams of dried shallots, 90 grams of celery root, 15 grams of ginger slices, 60 grams of green pepper, 40 grams of red pepper
【Seasoning】
1, Fly red spicy sauce: 150 grams of yellow flying red crispy pepper, 200 grams of seafood sauce, 160 grams of fresh soy sauce for minced pepper fish head, 160 grams of best oyster sauce, 360 grams of red minced pepper, 30 grams of pickled ginger, 10 grams of beauty pepper, 50 grams of rice wine, 60 grams of sugar, 30 grams of shallot oil, 20 grams of monosodium glutamate, 40 grams of rattan pepper oil;
2, 26 grams of fresh soy sauce for minced pepper and fish head, 100 grams of flying red spicy sauce, 10 grams of flower carving wine, 2 grams of chicken essence, 10 grams of rattan pepper oil, 60 grams of green onion and ginger oil, 1 gram of pepper powder;
3, brandy 20g, sesame oil 30g;
【Directions】
1. Change the flounder meat to a 1.5 cm wide strip to fan shape;
2, put the Kangshu pot on the cassette stove, add garlic and stir-fry ginger slices, dried shallots and add other accessories to the marinated flounder meat and bake it slowly for 18 minutes;
3: Drizzle the baked flounder into brandy and sesame oil.
【Operation key】When the fish is baked on the cassette stove, it is necessary to pay attention to the heat, and the fire cannot be too large.
3 casserole flounder heads
method:
1. Thaw the fish head, wash it off the cheeks, cut the fish head from the middle and place it in a clean basin and drown. Use shallots, ginger, salt, sugar, chicken essence, soy sauce and vinegar.
2. After flavoring, fry the fish head on both sides of the frying pan with a little oil and low heat. Serve it first, then start making the base.
3. Stir-fry a little oil in a wok, stir-fry the green onion and ginger, add garlic, and then pour the soup of the drowned fish inside, the taste is enough to drip! Add a little salt, chicken essence (not too much, because the fish has been marinated, here mainly to make the garlic taste) and pour into the prepared casserole dish, trying to fill the bottom as much as possible. Put the fish head just fried on top of the garlic, bring it to a boil over high heat, reduce the heat for about 7-8 minutes, and this dish is good!
4. When out of the pot, sprinkle some coriander or garlic seedlings on top will be more beautiful, and there will also be a faint fragrance wafting out.
4 charcoal grilled flounder
A small fire scorches out of the water
Flounder is fragrant
This is the signature specialty of Haiyue Hotel, and the secret of not being out of water for a long time after being served is: first open a small fire to fully heat the water, connect it to the tray, and then turn the heat to bake and color. The dishes are tender and white, delicious in taste, and are very popular with customers.
Batch prefabrication: 10 flounder strips slaughtered and cleaned (head, tail peeled), a word flower knife, add shallots, ginger slices, Cantonese rice wine 250 grams each, salt, MONOS glutamate 50 grams, lemon slices 30 grams and an appropriate amount of pure water (preferably without flounder), refrigerated and marinated for 3 hours.
Cooking process: take a flounder and put it on the grill, put it on a preheated charcoal oven at 150-180 ° C and grill it for 8 minutes, at this time you need to put a tray at the bottom of the flounder to receive water, when the flounder is no longer out of the water, turn the heat to roast for 2 minutes until golden brown, take it out and put it on the special "wooden bridge" container, order a little green onion, coriander leaves, and two plates of homemade dipping sauce to serve.
Preparation of homemade dipping sauce: 50 grams of light soy sauce, 20 grams of old vinegar, 10 grams of sugar, 3 grams of sesame oil, a little chopped coriander and mix well.
Production key:
1, when marinating flounder, do not add coloring material, otherwise the finished product is not white enough. Cantonese rice wine pickled fish will not make it black, but will increase the golden yellow, so you need to put more.
2, when grilling flounder, you need to use a low heat at the beginning, bake until there is no dripping water, and then turn to high heat to color, otherwise the dish will come out of the water after being served.