Chinese Food
Steamed codfish
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Steamed silver cod. It contains a lot of fat and protein. Rich in vitamin D, it can also promote calcium absorption. Such a wonderful food. Don't miss it if you have children at home. Now let's see how Baoma makes this steamed silver cod. It's really a little tricky. You just need to master my skills. The steamed fish in the future are all made in this way. It must be several streets away from the restaurant. This method was learned by baopa and an aunt. It's delicious to make fish in this way. Baopa is not at home sometimes. I learned it for Xiaobao. There are stickers at the back of the recipe You should pay attention to it. Make sure you succeed once. Identification of oil fish and silver cod - 1. Silver cod is very smooth after thawing. Its skin feels like a layer of mucous membrane; oil fish feels relatively rough. The skin of silver cod is white and light, the flesh is delicate; the skin of oily fish is black and gray, gridded, hard and rough. -
Cooking ingredients
Cooking Steps
Step1:[steamed cod] ingredients - 170 g of silver cod section a, 1 section of scallion, 1 piece of ginger, 3 tbsp of cooking wine, 1 tbsp of white pepper, 1 tbsp of salt, a little red pepper, 4 tbsp of vegetable oil, 2 tbsp of seasoning sauce, 3 tbsp of raw soy sauce, 5 tbsp of vinegar (this ratio is 2-3-5. Don't forget) unfreeze the deodorized cooking wine - 4 tbsp of COD section added in the C steamer at room temperature, scrape off the white scales on the fish skin, and rinse. Put in a plate. Add 3 tbsp cooking win
Step2:Marinate with white pepper, ginger and salt for 10 minutes. Remove the fishy smell and add in the bottom taste. Turn over halfwa
Step3:Cut ginger and onion into shreds and set aside.
Step4:Add water to the steamer and put it on the drawer. At this time, pour out the ginger and marinade of the cod. Spread more than half of the ginger on the bottom of the other plate. Put the COD pieces on for use. Pour 4 tbsp of cooking wine into the drawer hole after boilin
Step5:Put the COD in the steamer and cover it. Steam over high heat for 8 minutes (the square plate is bigger. If you can't put it in the steamer, I'll change the plate
Step6:Do not open the lid immediately after steaming. Simmer for another 3 minute
Step7:When steaming fish, prepare the seasoning sauce - two spoons of soy sauce, three spoons of raw soy sauce and five spoons of vinegar (the ratio is 2-3-5. Don't remember wrong). Don't look at putting so much vinegar. Don't be afraid. The finished product is not sour at all. Baoma has made it countless times
Step8:Take the COD out. Pour out the ginger and juice. Pour in the sauce
Step9:Put on the green onion, ginger, pepper rin
Step10:Add vegetable oil into the pot. Burn until it smoke
Step11:Quickly pour it on the shredded onion and ginger. Stir up the fragrance and serve it
Step12:Appreciation of finished drawings.
Cooking tips:1. Don't marinate COD for too long. If there is salt in it for a long time, it will shrink and affect the taste. And the COD color is a little black. 2. Remember the formula of the sauce. It is the key to the success of this dish. This sauce is much better than steamed fish and soy sauce. 3. The cooking wine added in the steamer needs to be cooked after the pot is opened. In this way, there are skills to further deodorize COD and make dishes delicious.
