Steamed cod(qing zheng xue yu )

Steamed cod method:

Ingredients for steamed cod:

Cod... 1 slice

Shredded green onion... A little

Shredded ginger... A little

Douchi... A little

Red pepper... A little

flavoring

Steamed fish juice... 1 Pack

Wine... 1 tbsp

Process of steamed cod:

Wash the COD and put it into the plate. Spread shredded green onion, ginger and chili pepper on top. Sprinkle with Douchi. Steam in the pan over high heat for 8 minutes (use strong microwave for 3 minutes if using microwave).

Pour the steamed fish juice and wine on the steamed cod, and then steam it over high heat for 4 minutes.

remarks:

1. Do not steam fish juice, add salt.

2. Add the steamed fish juice (or salt) at last to prevent the water loss of fish and make the meat aging.

Steamed cod

Steamed cod is a life of food, is a healthy recipe. Cod has the advantages of high nutrition, low cholesterol and easy to be absorbed by human body. Cod fish fat contains globulin, albumin and nuclear protein of phosphorus. It also contains various amino acids necessary for children's development. Its ratio is very close to children's needs. It is easy to be digested and absorbed by people. It also contains unsaturated fatty acids, calcium, phosphorus, iron, B vitamins, etc.

Characteristics of dishes

It is red in color and delicious.

raw material

Main materials

Thick slices of COD. Seasoning: soy sauce.

Auxiliary materials

Salad oil, shredded green onion, shredded red pepper, shredded ginger and coriander.

Cod... 1 slice

Shredded green onion... A little

Shredded ginger... A little

Douchi... A little

Red pepper... A little

flavoring

Steamed fish juice... 1 Pack

Wine... 1 tbsp

nutritive value

Calorie: 465.04 kcal potassium: 1727.75 mg

Phosphorus: 1178.05 mg

Sodium: 654.29 mg

Cholesterol: 570 mg

Magnesium: 433.6 mg

Calcium: 219.15 mg

practice

(1) Steam the thick cod meat in a steamer for about 10 minutes. Remove the soup. (2) Pour soy sauce on the COD slices and sprinkle with shredded green onion, ginger and red pepper. (3) Ring oil, garnish with coriander leaves.

remarks

1. Do not steam fish juice, add salt.

2. Add the steamed fish juice (or salt) at last to prevent the water loss of fish and make the meat aging.

Practice 2

1. Thaw a piece of COD (500g) in the refrigerator, wash and drain,

2. Wash 1 slice of scallion and shred. Shred 5 grams of ginger

3. 2 tsp olive oil or other vegetable oil, 1.5 TSP soy sauce, 1 tsp boiling water, 1 / 2 tsp sugar, 1 / 6 TSP white pepper,

4. Put less shredded green onion and ginger on the plate, and then put the cod fillets on the plate. Put a small pot of water in the large steamer, put it on the stove and put it on the fire. After the water rolls, put the COD into the steamer and steam it for 6 minutes (Fig. 1). Turn off the fire and simmer for 2 minutes. Take out the steamed cod fillets. When you treat, you can change the fish fillets into the dry plate

5. In a small non stick skillet, put it on the stove, turn on medium heat, add 2 teaspoons olive oil, stir fry the shredded ginger in the 2 ingredients (Fig. 2), take out the ginger and put it on the steamed fish. After the oil in the original skillet is turned off, put in the remaining 3 ingredients in turn and mix well to make juice (Fig. 4),

6. Spread the shredded scallion on the steamed fish (Fig. 3) and pour the sauce while it is hot

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Latitude: 30.65946198

Chinese PinYin : Qing Zheng Xue Yu