Soy sauce
By VicentaLakin
MR. TOMPO SAID THAT HE WOULD RATHER EAT WITHOUT MEAT THAN BE LEFT ALONE. THE MAN WHO CREATED THE MEAT OF TOUNGPO LOVES IT SO MUCH THAT IT CAN BE ABANDONED, AND THE YOUNG WOMAN WHO ADMIRES MR. WEN-CHE IS A WOMAN WHO LOVES NOT ONLY MEAT BUT ALSO VEGETABLES AND FISH. IN PARTICULAR, IT'S VERY BEAUTIFUL. IN RECENT YEARS, ROASTED FISH HAVE BECOME POPULAR IN SADDLE MOUNTAINS, BUT THEY ARE HEAVILY OILED. IT'S ONLY ONCE WITH FRIENDS. IT'S STILL HOT. WE TRAVELED TO WUHAN THIS YEAR AND WENT TO A SMALL ROASTED FISH IN THE ALLEY. THAT'S WHY THEY'RE FAMOUS. THEY'RE NOT HOT AT ALL. FISH IS SWEET. WHEN I CAME BACK, I THOUGHT I'D DO IT MYSELF ONCE, BUT I DIDN'T KNOW WHAT THE FORMULA WAS, AND I WAS NOT SURE ABOUT THE TEMPERATURE. A FEW DAYS AGO, THE LATEST PE 5359WT, WHICH BROUGHT ITS OWN FOOD THERMOMETERS, WAS FORTUNATE ENOUGH TO KNOW WHETHER THE ROASTED FISH OR MEAT WAS RIPE. WHEN THEY GOT IT, THEY WANTED TO TRY THE ROAST FISH, AND THEY FIGURED OUT HOW TO FIX AND MAKE IT. FOR THE FIRST TIME, THERE'S A GOOD TASTE, A VERY BAD TASTE, A GOOD TASTE, A LITTLE SALTY SWEET, VERY GOOD, VERY GOOD SOUP, VERY GOOD MEAL. IT IS NOT CLEAR HOW THIS IS DIFFERENT FROM THE WAY A SMALL FISH IS BAKED, BUT IT IS ALREADY SATISFACTORY TO DO IT AT HOME. I'D RATHER LIVE WITHOUT BAMBOO THAN EAT WITHOUT FISH. THAT'S THE MANIFESTO
Recipe Recommendations
- grass carp 1250g
- soybean sprouts 180G
- dried tofu 70g
- water fungus 50g
- white sesame 5g
- coriander 10g
- oil appropriate amount
- salt appropriate amount
- cooking wine 1 tablespoon
- ginger 20g
- onion 50g
- garlic 10g
- cumin powder 2 tsp
- pepper powder 1 teaspoon
- ginger powder 1/2 scoop
- starch appropriate amount
- pepper 1g
- aniseed 1g
- red pepper 1 piece
- bean paste 1 tablespoon
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salty and fresh
- baking
- an hour
- ordinary
Steps for Soy sauce
1
Scratch the fish and clean up the internal organs, cut the fins, wash the water and then leach it and cut it in half along the ridge. Slice on the back of the fish, with salt on both sides, wine on both sides, 10 grams of ginger, smoothing and 20 minutes of pickle。
2
Onion cut, ginger cut, garlic cut。
3
Dry tofu strips, bean sprouts washed, hydro-mood ears torn to pieces。
4
In the small bowls, radiant powder, pepper powder, ginger powder is poured into the proper amount of oil, which is mixed。
5
Put some starch on both sides of the fish。
6
Hot pots are cool, fish are in, and small and medium fires are a little tanned。
7
The dishes are made of tin paper, mixed oil is painted on both sides of the fish, and the back is placed upwards on tin paper, which is delivered to the bottom bottom of the oven, which is preheated to 180 degrees, in the penultimate layer, for approximately 15 minutes。
8
The boiler is oiled and, when the temperature rises, the onions, 10 grams of ginger, garlic, peppers, pretzels, red peppers, the smell of spices, and the dry tofu, soybean sprouts, wooden ears, and the fried。
9
Put it in bean petals, raw, old, sugar, salt, pour it into open water for about two minutes。
10
The roasted larvae is taken out together, the vegetables are taken out on both sides of the fish and the soup is poured on the fish and the vegetables。
11
A food probe is inserted in the oven, a needle is inserted on the fish, and it is baked for about 10 minutes, with the temperature of the probe ending at about 70 degrees。
12
When you are out of the oven, you can eat with white sesame and fragrance。Soy sauce Make Tips
1. The oven used in this recipe is the new Petrus PE5359WT electric oven with a food temperature probe shuttle. Please pay attention to the selection of the fish based on the size of your own oven; my 35L model fits a 1.25 kg fish perfectly.
2. The roasting time and temperature also need to be adjusted according to the temperament of your own oven.