CATDOLL : CATDOLL: How to choose fresh white pomfret How to choose fresh white pomfret

1. How to choose fresh white pomfret How to choose fresh white pomfret

1. The body of the pomfret is flat, the surface has a silvery-white luster, and the scales are very complete. Such pomfret is relatively fresh.

2. Use your fingers to squeeze the fish body. If the pressed part bounces back immediately, it means the pomfret is fresh. If it bounces back slowly or a dent appears where you press, it is not fresh.

3. Look at the gills of the pomfret. Use your hands to peel open the gills near the pomfret's head and look at the color of the gills under the light. If it is bright red, it means the fish is very fresh. If it is dark red or dark purple, it means the fish has been stored for too long and should not be purchased.

4. Frozen pomfret that has been stored for too long will have brown spots on its head and its belly will be dark yellow, so you should avoid this type of pomfret when choosing one.

2. Which fish is the most delicious in the world?

Personal opinion, steamed white pomfret,

3. How to cook golden croaker

Fried Golden Pomfret with Bean Paste

Ingredients: Fresh golden croaker (11.8 yuan), homemade crispy bean paste, garlic, onion, shredded ginger

Seasoning: soy sauce, cooking wine, oil

1. Wash the golden wakame and drain the water.

2. Marinate the golden croaker with cooking wine first, then put the shredded ginger and green onion on the fish.

3. Place the fish in boiling water and steam for eight minutes.

4. After the fish is steamed, remove the shredded ginger and green onion, pour out the water, pour in an appropriate amount of soy sauce, and sprinkle with chopped green onion.

5. Heat the pan, add oil, garlic, onion and homemade bean crisps and stir-fry until fragrant and evenly mixed, then sprinkle the fried ingredients on the fish.

Homemade Bean Pastry

1. Drain the water from the bean dregs used to make soy milk repeatedly.

2. Heat the pan, add appropriate amount of oil, pour in the bean dregs, and stir-fry quickly over high heat.

3. When the bean dregs have almost changed color and separated, start to lower the heat and continue frying.

4. After the dregs are completely separated and have changed color, add an appropriate amount of salt and stir well. Put it on a plate, wait until it cools down, then put it in a container and put it in the refrigerator. You can use it anytime within one month.

Golden Pomfret in Spicy Sauce

Ingredients: Golden Pomfret, chopped green onion, red pepper, ginger, minced garlic,

Salt, sugar, chicken powder, light soy sauce, dark soy sauce, Zhejiang vinegar, pepper, sesame oil

practice:

1. Clean the fish, marinate it with salt for 15 minutes, and fry it over low heat until cooked.

2. Heat oil and stir-fry ginger and minced garlic until fragrant. Add water or soup and seasoning to make a sauce.

3. Pour the sauce over the fish.