Japanese salted sea bream

Japanese salted sea bream

Introduction:

"Eating more grilled fish is the most nutritious. Although sashimi and sashimi sushi are famous all over the world, the Japanese usually eat the most grilled fish, which belongs to the dark fire salt cooking of Japanese cuisine. Japanese grilled fish do not add oil, with a slow fire for a long time. Studies have confirmed that Japanese grilled fish is the healthiest way to eat fish. Compared with traditional Chinese cooking methods such as steaming, braising and boiling, grilled fish can better protect fatty acids, protein, vitamins and minerals. Compared with European and American grilled fish, Japanese grilled fish will not produce carcinogens due to fish paste, nor will it cause kidney burden due to excessive grease. Golden snapper is transparent and light red. The fish is sweet and refreshing, and tastes more sweet after roasting. In early summer, when the female bream has just finished laying eggs, it lacks fat, and its meat is dry and has poor taste. At this time, the female bream is called Sparus macrocephalus. At this time, the male bream is more delicious than the female bream. The head of the female bream is arc-shaped, and the forehead of the male bream has a special bulge. "

Production steps:

Step 1: lay towel gourd flat on tin foil.

Step 2: next, put the bamboo shoots on the floor.

Step 3: lay the golden snapper fillets flat on the bamboo shoots.

Step 4: put the fish in order. At this time, adjust the loofah below as flat as possible to hold up the fish. The skin of the fish is upward and the meat is toward the loofah.

Step 5: add 300ml of concentrated Chaiyu soup, 100ml of water, appropriate amount of chicken powder, and then add 6 tbsp of Japanese soy sauce, stir evenly to make seasoning (soy sauce can be increased or decreased according to its salty taste, but the proportion of water in concentrated Chaiyu soup can not be increased or decreased)

Step 6: spread the soy sauce evenly on the ingredients.

Step 7: wrap the foil tightly.

Step 8: stir fry in salt in a clean iron pan.

Step 9: put the tin foil in the salt with the fish side down and the towel gourd side up.

Step 10: bury the tin foil in the salt as much as possible and press it gently.

Step 11: cover the pot and heat it over low heat for 20 minutes (if you like tender taste, just heat it for 15 minutes).

Materials required:

Golden snapper: moderate amount

Bamboo shoots: right amount

Luffa: moderate

Onion: right amount

Japanese soy sauce: right amount

Chaiyu soup: moderate

Chicken powder: right amount

Note: 1 package of ingredients must be reserved when a certain space, because preheating will expand. Baking with salt, moderate temperature, heating evenly, and oven has little difference. 3. Fold the tin foil in half and lay it flat before putting food materials to avoid leakage. Because the taste of other fish is incomparable with that of Sparus auratus, it is suggested to add flavoring line if it is baked in the same way, and shorten or extend the baking time according to the different ripening time of different fish.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: other