Taste: salty and delicious. Technology: Steamed Shoufu fish. Ingredients: 500g tilapia.
Accessories: Zanthoxylum bungeanum 25g (red and sharp).
Seasoning: 5g of salt, 2g of monosodium glutamate, 3g of sesame oil, 2g of pepper, 5g of cooking wine, 5g of onion 15g, and 5g of ginger 15g teach you how to cook sushi fish, which is delicious. First, use a cross knife to wash and take out the fish's internal organs.
2. Wash ginger and cut it into small pieces and put it at the incision of the fish;
3. Put the fish in a bowl, add salt, monosodium glutamate, Hu Shu powder and cooking wine for 5 minutes, and then steam in a steamer for 8 minutes;
4. Finally, shred the red pepper, ginger and onion and sprinkle them on the fish;
5. Pour a little oil into the pot, and pour it on the fish after the oil is hot. Tips for making longevity steamed fish: 1. Chopped garlic with a knife is often spicy and not fragrant;
2. If you peel garlic, put it in a bowl, mash it fully with a stick, and then add a little salt and monosodium glutamate to mash it, which will become more sticky and fragrant.
Don't steam the fish for too long to avoid overcooking the meat.
Tips-Health Tips:
The ink of cuttlefish contains anticancer substances, which are complex carbohydrate substances combined with sugar, protein and lipid, and the effective rate of cancer prevention and treatment is as high as possible.