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yellowtail rolls steamed practice
Steamed yellowtail practice, summer eating fish so do, flavorful, light texture, save time and effort

Steamed yellowtail practice, summer eating fish should be so do, flavorful, light texture, easy to do, save time and save oil

Prepare ingredients: 1 yellowtail, green onion, ginger appropriate amount

Prepare seasoning: cooking wine, salt, soy sauce, soy sauce for steaming fish, Vegetable oil

Practice is as follows:

1, chilled yellowtail 1, remove scales, gills and viscera, cleaned and punched on both sides of the knife, the fish body and abdomen evenly coated with salt and cooking wine marinade for 10 minutes.

2, a large green onion, cleaned and cut into thin julienne strips, ginger peeled and cut into julienne strips standby.

3, the bottom of the plate spread a layer of shredded green onion and ginger, put the marinated yellowtail, fish and then covered with a layer of shredded green onion and ginger; put the fish into the steamer, the water boils and steams on high heat for 8-10 minutes, then turn off the heat.

4, take out and pour off the soup in the plate, clip off the shredded green onion and ginger on the fish, and then code a layer of fresh, drizzle with soy sauce and soy sauce for steamed fish, start a pot of boiling oil, pour the hot oil on the fish.

Such a flavorful, light taste of steamed yellowtail is ready. It's easy to do and saves time and oil, so try it if you like.

Delicious tips:

1, do steamed fish, selection of materials must be fresh, if you can only buy chilled fish, observe, fish eyes did not turn red, finger pressure meat elasticity even if fresh, can be steamed.

2, take out the steamed yellowtail, be sure to pour off the plate of soup before pouring hot oil, which can effectively reduce the fishy flavor.