Fresh stench cod
By VicentaLakin
My family has a student child who particularly likes to eat seafish, and under his influence our whole family is in love with seafish. Seafish produce a wide range of waters and are fed more nutrients from the water, so they are much more beautiful than freshwater fish, especially fresh ones, without any taste. I'm here today for two evaporated seafish — yellow cape and cod. The required sauce is also very simple, with fresh juice or steamed fish oil and a few onions. If you like spicy, you can use spicy sauce or a few drops of pepper oil. As for whether to put hot oil on the pot or not, that's what you like. Personally, I prefer not to pour hot oil, which reduces fat intake。
Recipe Recommendations
- plaice art. 1
- pollock fish 8 blocks
- umami juice appropriate amount
- chives appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Fresh stench cod
1
The material is ready: one bar of aphid, eight pieces of a cod, which is naturally unfrozen; one onions, fresh juice or steamed fish oak。
2
Scratches on both sides of the body are scraped off with scissors, washed clean, surfaced with two blades, so that they can mature and taste; they are placed in the fish plate。
3
Cod platters, a little deeper。
4
The steam tank is electrified, and the herring and cod are sent to the steam tank at 110 degrees; the evaporation tank is released at 8 minutes ' notice after a minute ' s time; and if a normal steam pan is used, then the fire is put into the pan for 8 minutes。
5
Cut off the onion leaves while steaming fish。
6
A little spicy juice is pouring on the herring, and the steam soup is not lost, there is no gas, and there is nutrient in it。
7
The cod is also evaporated, and fish soup is also snow white and has some glitter, not to fall down, very fresh, and a little spicy juice, so there is a difference between the taste of the cod and that of the herd。Fresh stench cod Make Tips
These two fish are fish from the Alaskan Sea in the United States, which are fresh, fresh, can be fried, etc., in addition to evaporation; I myself prefer evaporated, short and short, with only a few drops of fresh sauce, which will highlight the tenderness of the fish; and evaporation is appropriate for both men and women; 2. Dust fish should not take too long to prevent excessive loss of juice in fish, leading to aging and drying of fish; after fishing, the fish use advanced freezing techniques, so as to maintain a taste of beauty; in order for the water in the fish not to be lost, it can be frozen naturally before it is made; 3. The steambox can be sent directly into the tank, and the steam speed of the fish can be quickly locked into fish; and if the normal steaming pan is used, then the fish will need to be sent into the pan after the fire。