Steam fish
By VicentaLakin
COD, NOT ONLY IS IT DELICIOUS AS A TABLE, IT HAS FED WESTERN COUNTRIES, PROMOTED DEVELOPMENT IN NORTH AMERICA AND IS A TREASURE MORE PRECIOUS THAN GOLD TO THOSE WHO DEPEND ON IT. THE BRITISH HAVE THE HIGHEST FEELINGS ABOUT COD, EVEN THROUGH A SERIES OF “COD WARS” WITH COD-PRODUCING ICELAND. COD TASTES GOOD AND NUTRITIOUS. PROTEIN IN MEAT IS HIGHER THAN IN MANY SEAFISH, WHILE FATS IN MEAT ARE ONLY 0.5 PER CENT LIKE SHARKS; OIL IN THE LIVER IS HIGH AND CONTAINS MULTIPLE VITAMINS NECESSARY FOR HUMANS, IN ADDITION TO DHAS AND DPAS, WHICH ARE RICH IN COMMON FISH OIL. THE PROPORTION OF THESE NUTRIENTS IN COD LIVER OIL IS THE OPTIMAL PROPORTION OF DAILY HUMAN NEEDS. THE NORDICS THEREFORE REFER TO IT AS A “NUTRIENT” ON THE TABLE. WHEN THIS COD, BORN IN THE WEST, IS COOKED USING THE TRADITIONAL EAST COOKING METHOD, THE POWDERED COD CHUNKS SEEM TO HAVE STRUCK DIFFERENT SURPRISES。
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Steam fish
1
Cods are washed, dried with kitchen paper; ginger cutters, onions cut silk, dry pepper cut, small onions cut back。
2
The cod is mixed with salt, raw, wine, ginger and onion for 10 minutes。
3
The salted cod is covered with steamed rice。
4
The formula box sets the normal vapour mode - 100°C-10 minutes, and when preheated, the cods covered with steamed rice are placed in the steam。
5
Fong Tai cookers were moved to the 8th fire, hot pots cooled and put in dry pepper spicy。
6
Steamed cods are taken out and poured into hot oil and dry peppers, with onion flowers。