Chinese Food
Steamed fish
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My family don't like fish with many thorns. Generally, we are hairtail, tilapia, dragonfish, plaice, etc. Longli fish is rich in nutrition. It doesn't need to be treated too much before it's done. It's very convenient. Longli fish has the obvious advantages of marine fish in nutrition. It contains high unsaturated fatty acids. The protein is easy to digest and absorb. It is a kind of high quality fish with high protein, low fat and rich vitamin. Longli fish is rich in unsaturated fatty acids. The relative content of saturated fatty acids in fish muscle is 38.2%. The relative content of unsaturated fatty acids is 54.6%. Docosahexaenoic acid (DHA) is helpful to the growth and development of human brain cells and the prevention of heart disease and many diseases. In the muscle of half smooth tongue sole, the relative content of this kind of unsaturated fatty acids is as high as 3.2%. According to nutrition experts, as a high-quality marine fish, longlifish contains no
Cooking ingredients
Cooking Steps
Step1:Thaw the filet and drain the water with kitchen tissu
Step2:Thinly sprinkle 1g salt (1g on both sides). A little white peppe
Step3:Proper amount of cooking win
Step4:Put on ginger slices. Marinate for 15 minutes. Slice the green onion and scallion into sections. Slice the green onion into thin silk and soak in cold water. Slice the remaining ginger; slice the pepper into thin sil
Step5:Ginger and scallion on the bottom of the plat
Step6:Put on the longliyu fillet. Steam in the steamer. Steam for 3 minutes. Pour out the excess water after the water comes out. Steam for another 5 minutes. Steam for 2 minutes
Step7:Take out the filet
Step8:Put 1 spoon of Meiji fresh juice. 1g suga
Step9:Spread ginger, shallot and pepper on the fish surfac
Step10:Oil pot burns hot oil. See smok
Step11:Hot oil on fish fille
Step12:Finished produc
Cooking tips:1. Put the fish in the steamer after the water is boiled. Take it out after three minutes. Pour out the fish soup in the plate. Then put it in the steamer to continue steaming so that the fish will not smell fishy after it is cooked. It is very important. 2. Fish virtual steaming - the so-called virtual steaming is after turning off the fire. Don't open the lid of the pot. Use the remaining temperature in the pot to steam for another 5 to 8 minutes and then out of the pot. Pour the prepared soy sauce, vinegar and a little clear oil over the fish. 3. Preservation of dragonfish - dragonfish is a kind of marine fish. It can be kept in refrigerator for a long time. There are skills in making delicious dishes.
