Recipes tagged "Sole"
9 recipes found
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【Sichuan】Douban Fish Nuggets
Fish must be on the New Year’s table, symbolizing abundance and good luck every year. When I was a child, the house was very small, and apart from the bed, there was not much open space in the house. Every Spring Festival, my parents would start preparing New Year dishes, fried, stewed, steamed, and they would be busy until late every day, and they had to go to work the next day. I was still young and could not help like my brothers and sisters, so I just lay on the bed and watched them busy and busy. I was so excited, and I, who usually don’t live at home, couldn’t bear to leave at this time. Watching them cut meat, kill chickens, pack fish, and steam steamed buns filled with bean paste makes me happy every day and count down the time until New Year's Eve. Even now writing this recipe brings me back fond memories. Our custom here is to eat fish for lunch on New Year’s Eve, which symbolizes a year of abundance and prosperity. Today I made a Sichuan-flavored watercress fish dish to recommend to everyone. Originally, this fish was made from grass carp or carp. Using Pixian black bean sauce can better remove the earthy smell. I used sole to make watercress fish and simmered it slowly over low heat until the flavor is delicious.
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【Tianjin】Official roasted fish
Although I have been very busy with work these days, I still found time to participate in Meitian’s hometown flavor competition. As a Tianjin native, competition is secondary. The main thing is that I want to make the delicacies of Tianjin that I know and share them with everyone. I am also very grateful to Gourmet World for giving me the opportunity to show the taste of my hometown. Today I am an official Shaomu fish. Why is this dish named Guanshao? It’s a long story. It is said that Emperor Qianlong visited the south of the Yangtze River six times and visited Tianjin many times. This grilled fish strips had a good color, flavor and taste, which won Qianlong’s favor. For this reason, Qianlong specially summoned the chef, awarded him a fifth-grade crown with flower feathers, and gave him a yellow mantle. The dish has since been called Guanshao fish sticks, which is the origin of Guanshao. The braised fish sticks are famous far and wide and have been passed down to this day, becoming one of the representative dishes with the most Tianjin flavor. Choose sole fish. In fact, in Tianjin, only fish weighing more than three kilograms can be considered authentic sole fish. The sole fish I used today weighs a pound and a half, which is not considered authentic
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Steamed fish fillets
I bought a sole fish, less than two pounds. Strictly speaking in Tianjin Wei, a fish weighing more than three kilograms is truly called sole. Two pounds of sole fish is not small. I don’t have a big pot at home, so I cut the fish into pieces and made steamed fish.
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Braised fish fillets
This kind of fish has many names, some are called pedal fish, some are called bulltongue fish, some are called dragon fish, and some are also called flat fish. Our Tianjin Wei is called Sole Fish. In principle, a fish weighing more than three kilograms is considered a real sole. The ones I cooked today can only be called sole fish per pound. The fish is relatively large and the pot is relatively small, so it is convenient to cut into two sections.
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Braised sole
Learn how to cook Braised sole with Hot dishes and Home cooking.
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Braised fish🐠
Learn how to cook Braised fish🐠 with Hot dishes and Home cooking.
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Salt and pepper sole
After everyone's reminder, I went to Baidu to find some information. This fish is called sole. Sole is a type of marine fish. It is relatively common in the market. The price is affordable and it is not complicated to make. It can be fried or braised. It is usually used in lunch boxes.
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Grilled sole with pork belly
Learn how to cook Grilled sole with pork belly with Hot dishes and Home cooking.
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Braised fish
Learn how to cook Braised fish with Hot dishes and Home cooking.
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