How much is the white Pomfret?

White Pomfret is a kind of fish widely distributed in tropical and subtropical areas, which is rich in protein and fat, and the fat is unsaturated fatty acids, which can reduce cholesterol. It is a good adjuvant treatment for high blood fat and high cholesterol, and it can also help prevent cardiovascular diseases. Let's take a look at the price of white Pomfret.

How much is the white Pomfret?

The market price of white Pomfret is mostly 13-14 yuan per jin, but the price of white Pomfret increases greatly under different conditions. during the fishing moratorium, the price of two-fold small white Pomfret can reach 40 yuan per jin, while those with a slightly larger size will be as high as 80 yuan and 120 yuan per jin. The price of white Pomfret is so varied, one is related to its own production, and the other is related to the quality of the fish itself. the price of the best fish will not be as high at the peak of production, but even the worst fish will be very expensive when there is almost no production.

Nutritional value of Pomfret

1. White Pomfret is rich in protein and a variety of nutrients, with the effect of tonifying qi and nourishing blood, softening muscles and bones, and relieving indigestion, spleen deficiency and diarrhea, anemia, muscle and bone soreness and so on.

2. White Pomfret is rich in unsaturated fatty acids, which can lower cholesterol.

3. White Pomfret is rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay aging and prevent the occurrence of cancer.

The common practice of white Pomfret

1. Steamed White Pomfret

[materials] A white Pomfret, a little red pepper, a little ginger, a spring onion, 1 tablespoon of salt, 1 tablespoon of cooking wine, and the right amount of steamed fish drum oil.

[practice] after washing, ① fish is painted with flower knives on both sides of the fish, which is not only easy to steam, but also tastes better. ② put the fish in a bowl, add spring onions and ginger, 1 gram 4 teaspoons of salt, and 1 tablespoon of wine. Grab and marinate for about 15 minutes. ③ spread a layer of spring onions and ginger on the bottom of the plate (also put some in the belly of the fish), and then put on the pickled fish. Boil the water in the ④ pot, steam the fish for about 6 minutes, turn off the heat and steam for 2 minutes. ⑤ steamed fish, sprinkle with steamed fish drum oil, sprinkle with shredded red pepper and shredded green onions, then sprinkle with a little hot oil.

2. Braised white Pomfret in brown sauce

[materials] 600 grams of white Pomfret, right amount of oil, right amount of salt, right amount of onion, right amount of garlic, right amount of pickled pepper, right amount of fennel, right amount of Shanghai old wine, right amount of old soy sauce.

[practice] ① naturally thawed the white Pomfret from the freezer, removed gills and internal organs, and cut a few cuts on the surface. ② chopped onions and garlic. Pour oil into the ③ pan and add onion, garlic and pickled pepper to saute until fragrant. Stir-fry ④ and add soy sauce and wine. Boil the ⑤ soup to half boil and put in the white Pomfret. Add ⑥ to the fennel and cook over high heat. ⑦ gently turn the fish halfway, season with salt, and cook until the soup thickens. Sprinkle pepper before ⑧ out of pan, sprinkle with a little fennel after serving.

Stewed White Pomfret with Sauce

[materials] 400 grams of white Pomfret, right amount of oil, right amount of soy sauce, right amount of cooking wine, right amount of ginger, right amount of spring onions.

[practice] ① hot pot refueling, add ginger and saute fragrance. ② then change the white Pomfret into the pan and fry until the white Pomfret is crisp and yellow on both sides. ③ plus appropriate amount of cooking wine to improve freshness. ④ and then appropriate amount of soy sauce to improve flavor and color. Stew with ⑤ until good, then sprinkle with spring onions.

4. Spicy white Pomfret

[materials] 500 grams of white Pomfret, right amount of oil, right amount of salt, right amount of bean paste, right amount of chili sauce, right amount of cooking wine, right amount of spring onion, right amount of ginger.

[practice] ① cuts obliquely on the back of the fish with a kitchen knife to make it easier to cook and taste. Tear the ② onion leaves with your hands and soak them in water. Heat the oil in the ③ pan and put in the fish. Fry over low heat until golden brown on both sides. Set aside. ④ leave the oil and stir-fry with ginger and bean paste. Pour ⑤ into a small bowl of water and bring to a boil. Pour ⑥ into the cooking wine, then add the fish and cover and simmer for 3 minutes. ⑦ packed the fish and left the base and put them in the green onion. ⑧ into the chili sauce, do not eat spicy or not, and then add chicken essence. ⑨ pour the soup over the fish and serve with shredded green onions.