Thai blue lemon stench
By VicentaLakin
Thailand's taste of cooking is mainly represented by acid, spicy, sweetness, because Thailand is a country in South-East Asia, with hot climates, abundant rainfall and abundant sunlight, where green vegetables, seafood, and fruits are extremely abundant, and where Thailand's lemons are Thailand's special type of fruit that can be used for lemonade drinks, beer perfumes, and, above all, for Thai cooking. Thais squeeze lemon juice in almost every dish, so that each dish is sourly fragranced, and sour on the surface of the fish, not only as well as fresher fish. And every time I go to a Thai restaurant with a friend, I'll order a plate of Thai lemons, and when he last went with a friend, he even fed the whole bowl of fish soup, admittedly a delicious fish with sour lemons, which make you sour and sour that you can eat it, so I'll teach you to make Thai lemons today。
Recipe Recommendations
- yellow croaker 450 grams
- white granulated sugar 5 grams
- lemon juice 3 tablespoons
- green lemon of 2
- green pepper 2-3 a
- red pepper 2-3 a
- mint leaves 4 tablets
- white pepper appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- cooking wine 2 tsp
- salt appropriate amount
- fish sauce 3 tablespoons
- citronella
- hot and sour
- steamed
- ten minutes
- simple
Steps for Thai blue lemon stench
1
The fish go to the table, clean up the internal organs and dry up the surface water。
2
Five minutes of white pepper powder, wine and fish truffles and salt pickles. A few knives can, of course, be drawn on fish, which can effectively reduce the time spent on steaming and make the evaporated fish fresher。
3
After the lemon was washed, it was cut into a thin piece, laid the lemon slices on the edge of the plate, put the pickled fish in the plate, put the lemon slices on the fish, put the slices on the stick, the mint leaves and the dims and the green peppers. The lemonade, sugar, garlic and paste are converted to a bowl of steamed fish and half of the sauce goes to the other half of the fish。
4
The soup in the pot boils, and the fish is put on the steamer. Let me remind you that the timing of the steaming fish depends on the size of the fish. In addition, it is suggested that, when buying fish, you should consider the size of the domestic steam pan and dishes before they are too large to fit in and have to be evaporated, thereby undermining integrity。
5
Cover the pan and steam the fire for 10 minutes. The time depends on the size of the fish, and small fish usually last eight minutes。
6
In 10 minutes, the tyrannical lemon stench is removed, leaving half of the lemon juice on the surface of the fish。
7
It's not happy to take a sip. Simple steam fish learn to do it together。Thai blue lemon stench Make Tips
THE FIRE OF A STEAMED FISH MUST BE MEDIUM FIRE, AND A YELLOW FLOWER FISH WEIGHING ABOUT 450 GRAMS CAN BE EVAPORATED FOR 8 TO 10 MINUTES. TOO MUCH MEAT CAN GROW OLD AND AFFECT TASTE. WHEN COOKING FISH, IT IS NECESSARY TO WAIT FOR THE SOUP IN THE STEAM POT TO BOIL. THE EXTERNALS OF THE FISH CONTRACT IMMEDIATELY BECAUSE OF SUDDEN HEAT, AND THE INTERNAL JUICE IS NOT DRAINED, AND THE TASTE IS BETTER WHEN COOKED. THE DURATION OF 3 STEAMED FISH DEPENDS ON THE SIZE OF THE FISH. IN ADDITION, IT IS SUGGESTED THAT, WHEN BUYING FISH, YOU SHOULD CONSIDER THE SIZE OF THE DOMESTIC STEAM PAN AND DISHES, SO THAT THEY ARE NOT TOO BIG, THEY CANNOT BE BOUGHT, AND THEY HAVE TO BE CUT, WHICH WOULD DESTROY THE INTEGRITY OF THE POT, WHICH IS 28 CM IN DIAMETER, SO THAT WE CAN LOAD A LARGE PLATE. IN THE CASE OF FOUR STEAMED FISH, ONIONS OR LEMON BLADES ARE LAID BENEATH THE BODY OF THE FISH, CREATING A GAP BETWEEN THE FISH AND THE PLATE, WHICH FACILITATES THE STEAM CYCLE AND DOES NOT BIND THE SKIN TO THE PLATE。