Skimmed rhubarb fish is a very delicious home cooking, skimmed rhubarb fish is not only delicious, but also very simple, easy to start. Simply mix the processed skimmed rhubarb fish with seasonings, place in a steamer, add onion, ginger, garlic and yellow wine, and steam for 10-15 minutes over high heat with the lid on.

In Yongdi, taro is called "gross taro carrots"; exotic crops such as groundnuts (originating in Central America) are called "sweet potatoes", and potatoes (originating in South America) are called "foreign taro carrots "or" sweet potato "red hair", corn (originating in southern Mexico) is ranked after the five grains (rice, millet, millet, wheat, beans), named "six grains

These words in the Ningbo dialect reflect the history of Ningbo's trade with overseas countries after the Great Navigation.

Ningbo people are also keen to use taro to cook a variety of home cooking: taro onion oil, taro carrots stewed duck, taro rib soup, taro head steamed salted meat, cuttlefish replica watches burned taro, oil dregs of taro soup ...... in which there is a "salted rice fish stewed Feng taro," but also had been Ningbo new top ten dishes"

Skimmed yellowtail cut pieces (such as like light taste, available water soak for more than 10 minutes, midway through the water change 1-2 times, pull out most of the salt). Yellowtail is mostly farmed, and its body fat content is more than double that of wild yellowtail. In short: farmed, more oil. For this reason, "skimmed yellowtail" is processed with an additional skimming process, which removes excess fat and enhances the flavor. Taro peeled, sliced, and then according to a piece of taro a salted yellowtail stacking order, yards into the plate.

When handling the taro, it is recommended to wear plastic gloves (this time, the taro is more tender and delicate, but you can also use the mother taro instead). Salted yellowtail should be laid on top of the taro slices to facilitate the combined steam when the fresh juice and salty seepage. Drizzle with cooking wine, vegetable oil, add a little sugar and soy sauce, no need to add additional salt; on the cage on high heat steaming for about 15 minutes.

Salted yellowtail and taro itself is not much fat, adding vegetable oil can play a role in increasing the aroma, moisturizing the texture; usually in the steamed fish, add a little sugar, basically can not eat the sweetness, but there is a "and taste" effect, can make the harsh taste become gentle. Finish. If you don't mind the trouble, you can make a very thin "glass gravy" and pour it on top of the vegetables, then blanch the vegetables around the edge. Skimmed yellowtail is delicious, and is even better when served with taro slices. Delicious defatted yellowtail, daily can also be directly steamed or fried, but its most recommended practice is mixed with eggs, meat, seasonal vegetables and other steamed, so that the other ingredients from the yellowtail can be fully "borrowed flavor", and can be added to balance the nutrition, rich taste.