Japanese steamed sea bream(ri shi kun bu xue diao zheng )

Japanese steamed sea bream

Introduction:

"This belongs to steamed food in Japanese cuisine. Steamed food is a dish mainly made of steamed food. It plays an important role in Japanese cuisine. Japanese cuisine emphasizes: "five flavors" refer to sweet, sour, spicy, bitter and salty; "five colors" refer to white, yellow, red, green and black; "five methods" refer to raw, boiled, roasted, fried and steamed cooking methods. The formation of the unique flavor of Japanese food is inseparable from its unique geographical environment and oriental traditional culture. Its basic characteristics are: strong seasonality; delicious taste, keep the original light, not greasy, many dishes are eaten raw; ingredients to seafood and vegetables based; fine processing, bright colors. Most of the flavoring methods are sugar and flavoring first, followed by soy sauce and salt, because sugar and wine not only regulate the taste, but also maintain the various nutrients in vegetables. Japanese soy sauce is very fine and can be divided into dozens of kinds. Salt is sea salt, which is one of the indispensable seasonings in Japanese cuisine. "

Production steps:

Step 1: soften the Laminaria with bubbles for 10 minutes and string the edges together with toothpicks.

Step 2: string the left and right ends of kunbu with toothpicks.

Step 3: put the golden snapper into the cloth.

Step 4: steam in the steamer for 4 minutes.

Step 5: beat the protein (you don't need to beat it into hard and soft bubbles, but you should pay attention to that, you must beat it into small white and uniform bubbles, stand up and flow slowly, not like liquid).

Step 6: wash and grind daigen into mud (daigen is white radish, but daigen is sweeter than ordinary white radish, which is more like fruit white radish that can be eaten raw. If you can only buy ordinary white radish, it is recommended to grind it into mud and add a small amount of sugar powder to mix it well).

Step 7: pour the puree into the egg white and stir well.

Step 8: open the lid of the steamer after steaming for 4 minutes.

Step 9: Sprinkle with the egg white puree just stirred.

Step 10: steam for 5 minutes to set.

Step 11: take it out in 5 minutes.

Materials required:

Golden snapper: moderate amount

Kunbu: right amount

Egg white: right amount

Root mud: right amount

Japanese soy sauce: right amount

Note: the snow in the Snowfish here refers to the white as snow after the steamed egg white and big root mud are beaten into bubbles. It looks like snow falling on the fish, not cod.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: other

Chinese PinYin : Ri Shi Kun Bu Xue Diao Zheng