This belongs to steamed food in Japanese cuisine. steamed food: that is, the dish mainly composed of steamed food.
It plays an important role in Japanese cuisine.
Japanese cuisine focuses on:
"Five flavors" refer to sweet, sour, spicy, bitter and salty;
"Five colors" refer to white, yellow, red, blue and black;
The "five methods" refer to the cooking methods of raw, boiling, roasting, frying and steaming.
The formation of the unique flavor of Japanese food is inseparable from its unique geographical environment and traditional Oriental culture. Its basic characteristics are: strong seasonality; delicious taste, keeping the original flavor light and not greasy, and many dishes are eaten raw; the main ingredients are seafood and vegetables; the processing is fine and colorful.
Most of the methods of flavoring are to add sugar and flavor first, followed by soy sauce and salt, because sugar and wine not only regulate the taste, but also maintain various nutrients in vegetarian dishes. Japanese soy sauce is divided into dozens of types, and the salt is sea salt, which is one of the indispensable seasonings in Japanese cuisine.
Japanese-style snow bream
Recipe Recommendations
- Khumbu appropriate amount
- egg white appropriate amount
Steps for Japanese-style snow bream
1
Soften the kelp with blisters for 10 minutes, and string the edges with a toothpick.
2
String the left and right ends of the kelp with toothpicks.
3
Put the golden snapper into the kelp.
4
Steam for 4 minutes.
5
Beat the egg white (you don't need to make a hard foam, just make a soft foam, but it should be noted that you must make a thin and uniform bubble that flows slowly when standing, rather than like a liquid).
6
Wash the big roots and grind them into mud (Japanese big roots are white radishes, but Japanese big roots are sweeter than ordinary white radishes. They are more like a fruit white radish that can be eaten raw. If you can only buy ordinary white radishes, it is recommended to grind them into mud and add a small amount of powdered sugar and stir well).
7
Pour the big puree into the beaten egg white and stir well.
8
Open the lid of the steamer that has been steaming for 4 minutes.
9
Drizzle with the egg white puree that was just stirred.
10
Then steam for 5 minutes to set.
11
Remove and eat in time after 5 minutes.Japanese-style snow bream Make Tips
The snow in the snow fish here refers to the soaked egg white and big mud roots that are steamed as white as snow. It looks like snowflakes falling on the fish, not cod.