Duobao fish, also known as turbot, turbot and European flounder, is native to Europe and was introduced to China at the end of the last century. The flesh of this fish is full of gum, and the taste is smooth and chewy.
In the past, when there were only two ways to eat multi-treasure fish in europe, there were only two ways to eat grilled fish and fried fish. Since it came to China, the way of eating has gradually become Sinicized. The method has changed from grilling and frying fish to steaming and stewing, and some people use it to make sashimi.
Do steamed multi-treasure fish, remember not to put salt before steaming, wait for the water to boil after directly put the fish steaming, generally large multi-treasure fish, steam for about eight minutes on it. In addition, if you want to do a good job of steaming multi-treasure fish, you also need to master the following tips:
Although the skin of the dobao fish does not have fish scales, in order to make the fish taste good, we have to cut a few knives on the fish.
Cut the green onion and ginger into strips, put them on the multi-treasure fish after the knife, and when steaming the fish, it is best to put a bamboo grate or a few chopsticks underneath, so that the fish can be separated from the steamed juice.
Finally sprinkle the shallots on the fish again, preferably with green onions, and then pour hot oil, smoke of the kind. Pour the steamed fish soy sauce on top.
In this way, the steamed multi-treasure fish can definitely be on the table.
But do you think it's just steaming, it doesn't mean anything? Do you still want to get a few different multi-treasure fish dishes? Yes!
Orange-scented multi-treasure fish
Ingredients: 1 piece of multi-treasure fish, 30 grams of cashew nuts, millet spicy, green pepper, orange juice, salt, cooking wine, monosodium glutamate, corn starch, salad oil;
Method:
1. Slaughter the fish, take the clean meat and cut it into cubes, add salt and cooking wine to the pot and mix well after marinating, pat the corn starch into the oil pan, fry until golden brown, fish out the drainage oil and set aside. In addition, the fish bones are made into shape, then fried in a frying pan until golden brown, and then fished out and placed on a flat plate.
2. Stir-fry the orange juice, salt and MSG in the net pot, then stir-fry the fried cashew nuts and diced fish in the pot, and then put the pan on the plate and garnish with the fragrant millet spicy knots and green pepper knots.
Hongfu duobao fish
Ingredients: 1 piece of multi-treasure fish, 50 grams of fried summer fruit, 15 grams of dried chili festival, 10 grams of fresh millet spicy festival, 5 grams of ginger slices, garlic slices, and shallots, 2 grams of peppercorns.
Seasoning: salt, cooking wine, sugar, pepper, Boryeong vinegar, soy sauce, monosodium glutamate, dried corn starch, wet corn starch, sesame oil, salad oil each appropriate amount.
make:
1, slaughter the multi-treasure fish to clean, take the net fish meat (pay attention to keep the fish bones intact), cut into dices and then put in a basin, add salt, cooking wine, pepper and dried corn starch to marinate; the fish bones are also marinated in the same way.
2: Heat the salad oil to 70% heat, fry the diced fish until the surface is crisp and hard and cooked inside, remove the drainage oil and set aside.
3: Put the fish bones in a colander, use a stir-frying spoon to press and immerse in the oil pan, fry until golden and crispy, remove the draining oil, and place it on the side of the plate for decoration.
4, the pot to leave the bottom oil, put in ginger slices, garlic slices, dried pepper festival, fresh millet spicy festival, pepper stir-fry, and then under the diced fish stir-fry, during which cooking with salt, monosodium glutamate, sugar, pepper, Boryeong vinegar, soy sauce, wet corn starch mixed into the sauce, and when the juice is bright oil, down into the fried summer fruit and shallot festival, and finally drizzled with sesame oil, you can get out of the pot into the plate decorated with fish bones.
Puff pastry multi-treasure fish
Slaughter and clean the fish, remove two slices of net fish meat into large slices, then sizing with salt, cooking wine, ginger and shallot juice and egg white starch, and wait until the bread chaff is patted well before setting aside.
Heat the pan in salad oil, add the doppel fillets one by one, and when it is fried until the outside is crispy and tender and cooked, then remove and plate, and serve with a chilli salt sauce dish and a sour plum sauce sauce dish.
Charcoal-grilled multi-treasure fish
Ingredients: 1 piece of multi-treasure fish, paprika, cumin powder, ginger slices, green onion knots, salt, and spring onion flowers
1. After slaughtering and purifying the multi-treasure fish, cut a cross flower knife on the surface, add ginger slices, green onions and salt to the pot.
2: Put the marinated and flavorful Dobao fish on the charcoal stove, bake until both sides are crispy yellow, sprinkle with cumin powder, chili powder and bake slightly, sprinkle some small green onions when serving, and serve.
Bone-scented multi-treasure fish
Ingredients: 1 piece of multi-treasure fish, 100g of green, red and yellow peppercorns, a little minced ginger and garlic, 5g tempeh, 80g of flour.
method:
1: Cut the fish into rectangles and fry the flour on top (put a little bottom flavor in the batter).
2: Crispy fish bones (no need to pat the powder, sprinkle some pepper and salt on the skeleton) and decorate on the plate.
3: Stir-fry the green onion, ginger and garlic, dried shallots and tempeh until fragrant, season, fish the fried fish pieces evenly, put them on the fish bones, and decorate the bell pepper horn with oil.
But there have always been rumors that the dobao fish is poisonous, so many people are afraid. What's going on?
In fact, the multi-treasure fish itself is not poisonous. However, in order not to make the multi-treasure fish sick, farmers blindly add disinfectant drugs to the water quality, which in turn makes the multi-treasure fish retain excessive drug components.