Vacuate herring
By VicentaLakin
Fish, everybody likes to eat. It has abundant nutrients, high proteins, low fat and low heat, soft meat, fresh tastes, easy ingestion of fish, and is an ideal food for people to supplement their nutrients. The variety of fish and the variety of ways to cook, but the coffee family has a unique interest in steaming fish, which, although fresh water fish have a dim smell of ground, is treated in a way that can also evaporate fresh, fresh, smooth and smooth fresh fish. Love it is simple, pick it up and steam it on the table, fast! Love its original juice, and nutrients are preserved to the greatest extent possible, nutrients! Love it to clean the fresh, delicious white fish's flesh into its throat! The true origin of fish scavengers comes from the following five aspects: (1) the larynx and its surrounding femurs, which are to be removed from basic treatment; (2) the black membrane of the abdominal part of the fish, which is to be washed clean from basic treatment; (3) the bone blood of the abdomen of the abdominal ridge, which is to be removed from the base, which is to be washed clean from the bone; (4) the scavengers and the slime of the fish body, which are to be scraped and washed out from the base treatment, and (5) the steamed fish water is to be removed from the plate。
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- simple
Steps for Vacuate herring
1
Food packs。
2
It's one of the best tricks for steaming fish。
3
The black membrane or dystal that removes fish from their abdomen is the trick of fresh and smooth fish. There are no black membranes in this fish today. The fragrance of the spinal cord is washed with the blood of the bone, which is the third trick of fresh fish。
4
Although the store had been shaving, it had to scrape the remaining fish scales and scrape the glue from the fish with a knife, which was the best technique for the fresh fish。
5
Wash the fish with clean asphalt and cut it three times。
6
1 gram of sugar and a spoonful of wine coated the whole body of fish, with ginger blades in the open and gingers in the belly of the fish。
7
The fish are white onions and made for 20 minutes。
8
Paprika, ginger, onions, and onions cut thin, soaking in fresh water。
9
Once the onion is opened, the mat is at the bottom of the fish plate, with ginger silk in the middle and fish in the middle。
10
Before entering the pot, the wine was evenly poured in Cantonese。
11
When the fish pan is steamed, it is put into a fish plate, evaporated for eight minutes, with a fire of two minutes。
12
Time's up, take out the fish plate, pick up the onions, the onions and the ginger-crumbs, pour out the steamed fish water, which is the fifth trick. The fish is wearing ginger peppers。
13
The smoked peanut oil, the fragrance, was evenly poured out。
14
While steaming fish, the other cooker steams the oil, and then ends up in a bowl of fish and is finished。
15
The finished chart。
16
The finished chart。
17
The finished chart。Vacuate herring Make Tips
1. Steaming fish is important for the treatment of fish at five different sources and must be fully positioned. 2. The herring tastes dirty, so it must be salted before it is varnished, wine and sugar added to it, so that it may not be salted, and it can accelerate the aging of fish. 3. The bottom of the plate is placed on onions for the purpose of emptying the body of the fish and cycling the air stream during steaming to ensure that fish meat matures simultaneously. 4. The fish drink Guangdong in front of the pot in order to improve the perfume. 5. Steam fish oil is salty and does not require additional salt. Spoiled friends can choose to spread salt evenly on fish before they enter the pot. 6. The peanut oil shall be heated up to sufficient heat, the smoke-smoking, to ensure evenly in the shower. 7. Steamed fish oil is subject to additional heating, and hot oil is not only more fragrance, but it does not deflammate fish. 8 - Steam fish, with a maximum of 1.2 pounds of fresh live fish, and a six-minute dry fire of 2 minutes. Coffee weighs 1.4 pounds today, so the steaming time is slightly longer, 8 minutes dry fire of 2 minutes, for reference purposes。