Chinese Food
Hairtail
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Although it's early autumn, it's still very hot. Even when it's time to subsidize autumn fat, when cooking meat, it's a good choice to choose steamed or oven without open fire. Yesterday, Hua'er listed several classic house dishes on the table. Making meat can give consideration to both delicacy and nutrition. As long as it is skillfully matched and selected a relatively healthy cooking method, it can also achieve less oil intake and good nutrition match. Hairtail is a kind of special and delicious food. It's really delicious. Now it's just like steaming. I didn't share it with you. So today's low calorie and delicious steamed hairtail with chopped peppers and balsam pear. The balsam pear blanch is less bitter and more refreshing. Marinate the hairtail to taste and then steam it. The meat is delicate and delicious. It saves more time than braised. It also reduces the extra fat of frying. Try it.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients you need. Clean the internal organs of hairtail. Wash and cut into sections.
Step2:Before steaming the hairtail, you need to deal with the fishy smell. So it's necessary to put in ginger slices with scallion. A small handful of pepper can also effectively remove the fishy smell. Pour in another tablespoon of cooking wine. Add a teaspoon of salt. Marinate for about 2 hours.
Step3:Wash and cut balsam pear into sections. To preserve the green color after blanching, add 1 teaspoon salt and 1 / 2 teaspoon cooking oil into the boiling water. Blanch for half a minute and drain in cold water.
Step4:Wash and cut balsam pear into sections. To preserve the green color after blanching, add 1 teaspoon salt and 1 / 2 teaspoon cooking oil into the boiling water. Blanch for half a minute, drain in cold water and set aside.
Step5:Marinated hairtail. Add shredded green onion and ginger. Add 2 tablespoons of chopped chili.
Step6:Fresh hairtail can also be steamed like grass carp. Hua'er used a steaming oven this time. Because of the strong taste of hairtail, I put it into a cast-iron pot to steam. The cast-iron pot can well lock the water. At the same time, it can prevent the taste from lingering in the oven for a long time.
Step7:Choose high-temperature pure steaming in the oven. Steam for 12 minutes after steaming. This is the same time with the steamer.
Step8:Steam the hairtail and pour out the excess soup. Match it with crisp balsam pear. It's unique.
Cooking tips:There are skills in making delicious dishes.
