Steamed tilapia (oil free version)

Steamed tilapia (oil free version)

Introduction:

"In spring, with peach blossom and willow green, birds singing and flowers fragrant, the fish go out and eat a lot after a winter's incubation. The fish swim in groups and have a wide range of activities. At this time, the fish are extremely fat and tender with high nutritional value. Therefore, it is the best time to eat fish in spring. Tilapia is delicious and tender. It tastes good whether it is braised or cooked. Nile tilapia meat contains 20.5 grams of protein, 6.93 grams of fat, 148 kilocalories, 70 mg of calcium, 50 mg of sodium, 37 mg of phosphorus, 1 mg of iron, 0.1 mg of vitamin B1and 0.12 mg of vitamin b2per 100 grams of meat. Tilapia is rich in unsaturated fatty acids and protein. In Japan, this kind of fish is called "protein source without protein"

Production steps:

Materials required:

Tilapia: one

Coriander: moderate

Ginger slices: right amount

Minced garlic: right amount

Steamed fish soy sauce: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh