Chinese Food
Star seafood dishes on the table - roasted cod with Caragana beer
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Cod is a kind of fish that grows in the deep sea in the cold zone. The colder the water is, the better the quality is. It is regarded as the top seafood treasure. Among them, cod is rich in unsaturated fatty acids. How to eat it will not make you fat. It's nourishing but not dry. It's wonderful. It's incomparable with other seafood. The family love cod very much. Especially they love Alaska deep sea haddock. They swim in the cold deep sea all the year round. They have excellent meat quality and low fat content. And they are called cream fish by gourmets because of their strong butter flavor after cooking. Two days ago, my family shouted that they would eat cod again. The unsaturated fatty acids contained in COD are very beneficial to human body. If the method of burning is not mastered, it will be easy to melt. There are two most suitable ways. One is steaming. The other is baking. Today I'm going to teach you how to make a delicious roasted cod with Caragana beer. Originally created by godofiercy, Moses' restaurant. This article is based on the truth
Cooking ingredients
Cooking Steps
Step1:Prepare soy sauce, such as soy sauce, salt, ginger, delicious, sugar, cooking wine, etc.
Step2:Wash the lime. Alaskan Haddock thaws at room temperature.
Step3:Wash Alaskan haddock. Use kitchen paper to remove water.
Step4:Salt both sides of Alaskan haddock, which is dry.
Step5:All the condiments in Figure 1 are put into the bowl. The cut lime juice is squeezed out and put into the sauce bowl.
Step6:Soak Alaskan Haddock in the seasoned sauce. Remove the smell and taste.
Step7:Add the whole can of beer and ferment for a few hours.
Step8:Beer to drown Alaskan haddock.
Step9:Put the pickled Alaskan Haddock on the net rack. Let it dry.
Step10:Dry Alaskan Haddock on tin paper.
Step11:Carefully fold up the tin paper. Wrap it tightly as much as possible. Squeeze the gap tightly.
Step12:Put it in the oven. Heat 170 and 165 for 20 minutes.
Cooking tips:Tips for Moses' godofiercy - 1. Cod is rich in fat and not easy to hang. Therefore, it should be marinated thoroughly. Then it should be dried before baking. If it's not dried, the color will be ugly. It's dry enough to bake without extra water. 2. The tin paper wrapped outside the COD is not only to prevent the problem of baking paste. The closed space forms a water vapor cycle, which locks the water content of the COD meat. The baked cod is delicious because of its color. This is also a critical step. 3. Avoid thawing COD in water. It's better to put it on a shelf and thaw it naturally at room temperature. Because cod's mellow meat is easy to break. The thawed water will fall down naturally along the shelf. The shelf life of Alaskan Haddock is nine months. The net content of a bag is 350g. Haddock grows on the sea floor below 200 meters. Its growth cycle is 8 years. It can only be caught in Alaska sea area of the United States. It grows in pure sea area and is far away from pollution
