Steamed cod fillet(qing zheng xue yu pian )

Steamed cod fillet

Introduction:

"Cod has thick meat, few spines and delicious taste. Nutrition experts point out that its protein content is very high, while its fat content is as low as 0.5%, almost equal to shark meat. More importantly, cod liver oil content as high as 45%, while containing a, D and e vitamins. Cod is low fat, high protein, less thorn, is suitable for all ages of nutritional food. 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, as well as various amino acids necessary for children's development. Its ratio is very close to children's needs, and it is easy to be digested and absorbed by people. It also contains unsaturated fatty acids, calcium, phosphorus, iron, B vitamins, etc

Production steps:

Step 1: turn cod into water, add salt and cooking wine and marinate for 20 minutes! Slice ginger, cut scallion and sauerkraut, set aside.

Step 2: put a small amount of ginger, scallion and sauerkraut at the bottom of the plate.

Step 3: put a small amount of ginger, scallion and sauerkraut at the bottom of the plate.

Step 4: put the salted cod on the plate, add the remaining ginger, scallion, sauerkraut, and lobster sauce to cover the COD, and pour over the steamed fish soy sauce.

Step 5: put it into the steamer with boiling water, cover it with high heat and steam for 8 minutes, then take out the steamer with low heat for 2 minutes!

Step 6: steam well, use a small spoon to pour the right amount of juice on the fish, add a little oil, taste very smooth!

Materials required:

Cod: 300g

Sauerkraut: 50g

Ginger: 20g

Chives: two

Douchi: 10g

Steamed fish and soy sauce: 10g

Salt: 5g

Soy sauce: 5g

Note: people allergic to sea fish should be cautious! Especially the little baby!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Zheng Xue Yu Pian