Miso Roasted Minced Meat
1.
Use a clean cloth to gently wipe off the sea salt on the kelp.
2.
Put the cleaned kelp into the water and heat it slowly.
3.
After the water boils for 1 minute, turn off the heat and put in the muyu flower, soak it for 10 minutes so that the fragrance of the muyu flower will slowly blend in.
4.
After filtering out the excess debris, what is left is the clear soup, put it in the refrigerator, and set aside.
5.
Preheat the oven to 170-180 degrees, let's cook our rare carp and spinach first.
6.
Remove the roots of spinach. We only need tender leaves. Why? Then look down.
7.
Blanch the spinach leaves in boiling water. It may only take 1 minute. Be sure to keep the spinach green. Then put the spinach in the cool kelp water and marinate for 10 minutes.
8.
To prepare the miso sauce: add mirin, sake and kelp sauce. Blend to the degree of semi-thickness.
9.
First apply the sauce to the bottom of the container, and then cover the sauce with gauze. (tips: Many people like to apply miso directly on the fish, but such a strong taste will adhere unevenly to the surface of the fish. Use gauze to block the direct contact between the sauce and the fish body, but the sauce will slowly penetrate into the center of the fish body through the gauze, the marinade is even, and the color is good)
10.
Follow the steps to wipe the fish clean without seasoning, and put it directly on the gauze.
11.
Cover the fish with gauze and wrap the fish body completely in the gauze.
12.
Coat the top with the miso sauce again and smooth the sauce evenly.
13.
Basically this is the shape, the next step is to put it in the refrigerator, put it in the refrigerator for more than 6 hours, let the sauce fully marinate.
14.
We can also rub a little ginger mud and rub evenly on the grater. The fine ginger mud with sea bream can relieve the fishy smell. When choosing ginger, we must pay attention to the tender ginger.
15.
Remove the spinach soaked in the kelp water, and then spread the spinach neatly.
16.
Slowly roll it up and make it into a cylindrical shape.
17.
Cut the two ends neatly, everything for beauty, oh hoo hoo hoo!
18.
Time flies so fast. Finally more than 6 hours have passed. I can’t wait to open the gauze, take out the fish, and put it on the hollow iron net. (You will find that the fish marinated through the gauze does not need to be cleaned with water again. ) Then it can be put into the oven to bake.
19.
There is no fixed time. Through visual inspection, it is found that the surface of the fish has turned golden yellow, and it can be taken out. . . Oh ho ho ho ho, you can eat right away.
20.
The flesh of sea bream is firmer, a bit like mackerel, but because of this, after marinating and roasting with miso, the body of the fish is firmer and the meat is more delicious. With kelp spinach and a little ginger, it’s OK With a bowl of freshly cooked rice, one breakfast or one night will become happier because of such an unexpectedly simple delicacy.
