Grilled Fish on Thai-yaki Paper
by Dream 1552444507
Favorite
Difficulty
Easy
Time
30m
Serving
2
"Steaming" is a cooking method in which raw materials are placed in a vessel and heated with steam to mature or crisp the flavored raw materials. The characteristic of steamed fish is that it maintains the original shape, original juice and original taste of fresh fish. Compared with cooking methods such as frying, frying, and frying, the steamed fish contains less fat and can preserve the various parts of the whole fish to a large extent. This kind of nutrient is more in line with the requirements of a healthy diet. This is because when cooking, the boiling point of the oil can reach over 300°C, which will destroy the nutrients. In contrast, the boiling point of water in steamed fish is only 100°C, and more nutrients can be retained. The whole fish is in a closed state during the heating process and is directly in contact with steam. Generally, the heating time is short and the water does not evaporate in a large amount. In addition, steamed fish requires fresh raw materials, moderate seasoning, and less loss of raw juice. It has the advantages of complete form, fresh taste and rotten taste.
