Pomfret

First grade pomfret:

Raw materials for making pomfret:

There are 750 grams of pomfret, 15 grams of dry starch, 20 grams of sugar, 0.5 grams of pepper, 15 grams of soy sauce, 100 grams of pig bone soup, 500 grams of peanut oil, 10 grams of garlic, 20 grams of Shaoxing wine, 0.5 grams of curry powder, 20 grams of vinegar, 5 grams of monosodium glutamate and 1 gram of sesame oil.

The steps of making pomfret are as follows:

1. Remove the internal organs of pomfret by laparotomy and wash it. Cut both sides of pomfret with a cross knife and pull one knife in the middle. Marinate with 5 grams of soy sauce and 10 grams of Shaoxing wine, and then roll dry starch.

2. Put the pan on a high heat, add peanut oil and heat it to 80%. Deep fry the pomfret until golden yellow. Pour in the colander and drain the oil.

3. Leave 15g of remaining oil in the frying pan, heat it on high heat, add garlic petals and stir until fragrant, then add bone soup, vinegar, monosodium glutamate, sugar, curry powder, pepper, sesame oil, soy sauce and Shaoxing wine, bring to a boil, then add pomfret, simmer over low heat until the juice is sticky, and serve on a plate. The edge of the plate can be decorated with tomato slices, shredded radish and scallion.

The characteristics of pomfret are as follows

Pomfret is one of the high quality fish. It has fine scales and tender meat, especially soft and fragrant bones. Pomfret can be divided into black and white. Those with gray black color and slightly fat body are called black pomfret; those with silver white color and slightly flat body are called white pomfret. Black pomfret is suitable for cooking a grade of Pomfret. Fuzhou Cuisine, which is round in shape, is often called "Yipin". "Yipin pomfret" is made by simmering the whole Pomfret. It is flat and slightly round, tender in quality and delicious.

To be a pomfret, you should pay attention to:

When fish are slaughtered, pomfret tail should not be trimmed bare for beauty. When frying pomfret, we should pay attention to two problems. First, dry starch must be rolled evenly, otherwise it will explode oil phenomenon, easy to hurt people. Second, the soft and hard of fish frying should be moderate, the soft of frying is not easy to take out after simmering; the hard of frying is relatively strong after simmering, which can not meet the requirements of dishes.

Pomfret

Pomfret is a famous Fujian dish, belonging to Fuzhou Cuisine. Fuzhou Cuisine is usually round in shape, which is usually called one grade. The first grade pomfret is made by simmering the whole Pomfret. It is flat and slightly round, tender in quality and delicious. Pomfret is one of the high quality fish. It has fine scales and tender meat, especially soft and fragrant bones. Pomfret can be divided into black and white. Those with gray black color and slightly fat body are called black pomfret; those with silver white color and slightly flat body are called white pomfret. Black pomfret is suitable for cooking a grade of Pomfret.

Manufacturing materials

Main ingredient: pomfret (750g) auxiliary ingredient: starch (broad bean) (15g)

Seasoning: sugar (20g), pepper (1g), soy sauce (15g), peanut oil (60g), garlic (10g), rice wine (20g), curry (1g), vinegar (20g), monosodium glutamate (5g) and sesame oil (10g)

Production technology

1. Remove the internal organs of pomfret by laparotomy and wash it. Cut the pomfret with a cross knife on both sides of the pomfret body and pull a knife in the middle;

2. Marinate pomfret with 5g soy sauce and 10g yellow rice wine, then roll dry starch;

3. Put the pan on a high heat, add peanut oil and heat it to 80%. Deep fry the pomfret until golden yellow. Pour in the colander and drain the oil;

4. Leave 15g of remaining oil in the frying pan, heat it on the fire, add garlic petals and stir until fragrant, then add 100ml of bone soup, vinegar, monosodium glutamate, sugar, curry powder, pepper, sesame oil, soy sauce and rice wine to boil;

5. Then put the pomfret in oil, simmer it over low heat until the juice is sticky, and put it on a plate;

6. The edge of the plate can be decorated with tomato slices or shredded radish and onion.

Process tips

1. When fish are slaughtered, pomfret tail should not be trimmed bare for its beauty;

2. When frying pomfret, we should pay attention to two problems. First, dry starch must be rolled evenly, otherwise it will explode oil phenomenon, easy to hurt people. Second, the soft and hard of deep fried fish should be moderate, the deep fried fish should be soft, and it is not easy to take out after simmering;

3. Due to the frying process, 500 grams of peanut oil should be prepared.

Taste of dishes

Taste: salty and delicious

It is tender in quality and delicious in taste.

dietary nutrition

Flatfish: flatfish is rich in unsaturated fatty acids, has the effect of reducing cholesterol, and is also rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay aging and prevent cancer. Pingyu has the functions of Supplementing Qi and blood, tonifying stomach and essence, smoothing joints, softening tendons and bones. It is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching muscles and bones.

Starch (broad bean): broad bean is rich in calcium, zinc, manganese, phospholipids, etc. it is an important component of brain and nerve tissue, and rich in choline, which can increase memory and strengthen brain. For those who are dealing with examinations or mental workers, it may be effective to eat broad beans properly. The protein in faba bean can delay arteriosclerosis, and the crude fiber in faba bean skin can reduce bile retention and promote intestinal peristalsis. At the same time, broad bean is also one of the anti-cancer food, which has a certain role in the prevention of cancer.

The recipe is complementary

Flatfish: flatfish should not be fried with animals; do not eat with mutton.

Starch (broad bean): broad bean should not be eaten with snail.

History and culture

Pomfret is one of the high quality fish. It has fine scales and tender meat, especially soft and fragrant bones. Pomfret can be divided into black and white, black pomfret with gray black color and slightly fat body, white pomfret with silver white color and slightly flat body;

Nutrients

·Heat (1880.32 kcal)

·Protein (143.43 g)

·Fat (124.87 g)

·Carbohydrates (42.40 g)

·Dietary fiber (0.61 g)

·Vitamin A (181.70 μ g)

·Carotene (10.50 μ g)

·Thiamine (0.34 mg)

·Riboflavin (0.59 mg)

·Nicotinic acid (16.57 mg)

·Vitamin C (0.72 mg)

·Vitamin E (41.65 mg)

·Calcium (402.32 mg)

·Phosphorus (1230.27 mg)

·Sodium (1785.55 mg)

·Magnesium (346.53 mg)

·Iron (13.22 mg)

·Zinc (8.31 mg)

·Selenium (205.97 μ g)

·Copper (1.23 mg)

·Manganese (1.35 mg)

·Potassium (2591.19 mg)

·Vitamin B6 (0.16 mg)

·Pantothenic acid (0.07 mg)

·Folic acid (14.30 μ g)

·Vitamin B12 (0.00 μ g)

·Cholesterol (577.50 mg)

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