Chinese Food
Steamed turbot
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Cooking ingredients
Cooking Steps
Step1:Clean up the water and dry the fish. Cut three knives on the back and put on the scallion, ginger. Sprinkle some cooking wine and pepper.
Step2:In the steamer, add water and boil. Steam for 710 minutes. Then take out the steamed water and pour it out. (leave some for use) pick up the scallion and ginger slices from the fish.
Step3:Mix the remaining soup and steamed fish and soy sauce on the fish while it's hot. Finally, spread the shredded green onion on the fish. Heat the oil until it's hot and pour it on.
Cooking tips:Turbot, the scientific name of turbot, originated in the Atlantic Ocean of Europe, belongs to the species of flounder. It is also known as butterfly fish because of its beautiful body, just like a butterfly in the water. It has unique taste and good flavor. There are more edible parts of the whole body than Paralichthys olivaceus. The fin edge is rich in gum, smooth and moist taste. It has the similar taste of turtle skirt and sea cucumber. It has high nutritional value. It is an ideal health and beauty food. It is as valuable as salmon and trout in the European market. It is rich in omega-3 fatty acids, protein, vitamin A, vitamin C, calcium and iron. Omega 3 fatty acids are human fatty acids that are not synthesized by themselves but are essential for health. They can increase the content of high-density lipoprotein (HDL) that helps the fat to decompose. It helps to reduce blood lipids, relieve the pressure of the arteries and other vessels, and effectively reduce the incidence rate of heart disease. There are skills in making delicious dishes.
