CATDOLL : CATDOLL: The reason why the price of pomfret in Zhoushan increased at the end of December

1. Reasons for the price increase of pomfret in Zhoushan at the end of December

Temperature drops. Zhoushan, a prefecture-level city under the jurisdiction of Zhejiang Province, is a city in the central area of ​​the Yangtze River Delta and an important city in the Shanghai metropolitan area. It is located in the northeast of Zhejiang Province. Pomfret is a general term for fish of the family Pomfret of the order Perciformes, also known as car flat fish, spring cave, mirror fish, pomfret fish, flat fish, marine economic fish. The temperature continues to drop, which has a certain impact on the fishing and sale of pomfret. In addition, the increase in labor costs near the end of the year has led to an upward trend in the prices of chilled and live aquatic products.

2. How to make pomfret delicious and nutritious

How to cook pomfret delicious and nutritious

Pomfret is a kind of flat-bodied marine fish. It is very popular among people because of its few bones and tender meat. So how to make pomfret delicious and nutritious? Let's take a look!

Steamed Pomfret

Material

One pomfret, appropriate amount of garlic, ginger, and green onion.

practice

(1) Open the belly of the pomfret, remove the gills, wash and clean, apply salt and marinate for 15 minutes.

(2) Wash the fish again, make a few cuts on the fish’s back, put garlic slices and ginger shreds on top, and pour in cooking wine.

(3) Cover with plastic wrap, steam over high heat and cold water for 15 minutes. Ok, just tender.

(4) Remove the plastic wrap (be careful of burns).

(5) Dice the green onion and sprinkle it on the fish back. Heat oil in another pan and pour it on the green onion. The delicious and authentic pomfret is ready. Let’s enjoy!

Pomfret in tomato sauce

Material

Pomfret, appropriate amount of diced carrots, appropriate amount of green beans, appropriate amount of cooked pine nuts, appropriate amount of starch, appropriate amount of chopped onion, ginger, garlic, cooking wine, tomato sauce, salt and white sugar.

practice

(1) Remove the gills and internal organs of the pomfret, clean it, and make several cuts on both sides of the fish. Marinate it with cooking wine and a little salt for 30 minutes.

(2) Cover the fish body including the cuts with dry starch and shake off any excess starch.

(3) Heat the pan and heat the oil until it is 70% hot. Add the pomfret and fry until cooked through, until golden brown. Drain the oil and serve.

(4) Leave a small amount of oil in the pan, sauté chopped green onion, ginger and garlic, then add diced carrots and green beans and stir-fry.

(5) Add tomato sauce and sugar to taste, then add appropriate amount of water and bring to a boil. Pour in water starch to thicken, pour over the fish, and sprinkle with cooked pine nuts.

Braised Pomfret

Material

Pomfret, appropriate amount of dark soy sauce, appropriate amount of Shanghai old wine, a little pickled pepper, a little pepper, a little fennel, a little onion, and a little garlic.

practice

(1) Take the pomfret out of the freezer and thaw it naturally. Remove the gills and internal organs and make a few cuts on the surface.

(2) Chop onion and garlic.

(3) Pour oil into the pan, add onion, garlic and pickled pepper and sauté until fragrant.

(4) After sautéing, add dark soy sauce and aged wine.

(5) When the soup is half boiled, add the pomfret.

(6) Add fennel, cover and cook over high heat.

(7) Turn the fish over once during the cooking process, add salt to taste, and cook until the sauce thickens.

(8) Sprinkle pepper on the dish before serving, and sprinkle a little fennel on it after serving.

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3. Where is the best braised pomfret in Shanghai? What is the price of braised pomfret in Shanghai?

It's delicious when you make it yourself

Braised Pomfret

Material

1 pomfret, 1 clove of garlic, 1 small piece of ginger, 1 shallot, 1 chili, 15ml light soy sauce, 5ml dark soy sauce, 15ml cooking wine, 10g starch, 5g sugar

practice

1. After removing the internal organs of the pomfret, rinse it with water and make two or three oblique cuts on both sides of the fish.

2. Add salt, 5ml cooking wine and ginger slices and marinate for a while.

3. Slice the garlic, cut the chili into rings, and chop the green onions.

4. Coat both sides of the pomfret with a little dry starch and set aside.

5. Heat the wok, wipe the bottom of the wok with ginger, add a little oil and heat it, put the pomfret into the wok, fry over low heat until both sides are golden brown, then drain the oil.

6. Leave a little oil in the pan, sauté scallions, ginger, and garlic slices, add pomfret, light soy sauce, dark soy sauce, cooking wine, and sugar.

7. Add appropriate amount of water (the amount of water should be equal to the amount of pomfret), bring to a boil over high heat, then simmer until the soup is thick, and serve the pomfret on a plate.

8. Thicken the remaining soup with water starch and pour it over the pomfret. Finally, sprinkle with chives.

4. Which seafood restaurant in Qidong Lushi is the best and freshest?

Seaview Garden Hotel Review: Four stars. This seafood restaurant has been open for several years. Although the price is similar to that in Shanghai, the seafood is very fresh! Pomfret, yellow croaker, hairtail, clam, and Lushi specialty! Very delicious! I must go there several times a year. Last year, I made a reservation a week in advance during the Chinese New Year, but I didn’t get it..... Now that the Chongqi Bridge is open, it is so convenient to go there from Shanghai! ! ! !