Soy sauce and steam
By VicentaLakin
What we're sharing today is the traditional practice of steaming fish, soy sauce, which in Fujian is a practice that families like to eat, and that's why I can't eat fish when I'm a little girl。
Recipe Recommendations
- Sarcophagus of 4
- Jiang a little
- onion a little
- red pepper a little
- Steamed fish and soy sauce with lemon 2 tablespoons
- sugar appropriate amount
- pepper 1 scoop
- sesame oil few drops
- pure water a little
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Soy sauce and steam
1
"Staff" material: 4 pieces of meat: The accelerants of the accelerants of the accelerator: a small amount of pure water of lemon varnished fish and sweet pepper oil removes the pellets from their insides and washes them off, and then cuts them on the surface with two knives, so that they are not only evaporated, but also tasted, salted pepper and onions made for five minutes。
2
Prepare onion cuts, ginger to Pitches, red pepper to seed。
3
All the sauce is mixed up with a few gingersy on the plate
4
And then put in the pickled meat, and cast red peppers and ginger onions。
5
Then you go straight to the soy sauce。
6
The water tank of the steam oven is pulled out and loaded with water, and then pushed to put the fish on the steam shelf。
7
The menus go straight to 04, the steam fish function, and the rest is free。
8
I'M USING A BEAUTIFUL S3-L251E STEAM OVEN, WHICH IS EASY TO MAKE, AND THE FISH IS VERY YOUNG. IF YOU DON'T HAVE THAT, YOU CAN PUT THE WATER IN THE FISH, AND IT'S ABOUT SEVEN MINUTES, AND IT'S THREE MINUTES AWAY。Soy sauce and steam Make Tips
It won't take long to steam, otherwise the taste will affect it. If the fish is larger, the fish will have to cut their body to be able to collide quickly and quickly。