The thyme braises the big flounder

The thyme braises the big flounder

The material is introduced:
3 soup spoons of olive oil,
A red onion cuts a filament, 4 garlics, a pot of tomatoes are done,
Half a cup of dry white wine, right amount of salt and pepper, cheese of 2 ounces of sheep's milk,
Half a graduated cup of black olives are cut in half, some dry thyme,
A slice of big flounderCuisine allusion or intention: The flounder is two strange fish whose eyes grew aside, the northern area is called " flatfishes " ,Guangdong calls its fresh product " Left a fish " ,Call its dry products " The earth fish " . Its meat is tender, the colloid is abundant, there is much little meat of bone, the mouthfeel is unique, easier to steam within short time, can guarantee its meat is delicious and fragrant and delicate.This course matches the flounder with the vegetables, nutritious, it is simple to cook.
Preparation method: 1,Stir-fry before stewing and fry onion silk and garlic for about about 5 minutes, and then add the tomato is done and the wine is boiled for about 2 minutes.2,Clean the big flounder with the cold water, blot the moisture with the napkin.3,Put big flounder, stir-fry before stewing vegetables, salt, pepper and thyme fried into pan, stamp the top cover, braise and freeze flounder for about 15-17 minutes, big fresh flounder is about 12 minutes, hold one and sprinkle cheese, olive while treating fish's body opaqueness.
The editor recommends:The foie gras can reduce human cholesterol
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