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Steamed Cured Fish with Tempeh (attached: Method of Marinating Cured Fish with Deep-sea Fish)
by Jun Meng dark blue
Favorite
Difficulty
Normal
Time
48h
Serving
2
As a dining table for people by the sea, seafood will always be the protagonist of the Spring Festival Gala, especially fish, which is the highlight of the dining table. Seaside people in Jiaodong area eat fish in two ways. Fresh fish is steamed or braised in sauce or braised; less fresh fish is marinated in sea water or sea salt and then dried into salted fish. These two are the most popular. Cooking treatment method.
Cured fish is the name after the fish is washed, pickled and dried. It uses the slaughtered fish as raw materials, adds salt and spices and other seasonings, and is cured and then dried naturally or artificially. The food of cured fish in southern my country It has an important position in culture. Most freshwater fishes such as crucian carp, grass carp and carp are used to make preserved fish. As the northern Jiaodong area, the atmosphere and culture of pickled preserved fish are far less personal than in the south.
This time I first took two types of deep-sea fish from the northern coast---deep-sea blackfish and sea bass. The sea fish was marinated by the method of marinating cured fish in the south. The effect was very good. It not only retained the umami taste of sea fish, but also the meat. It also absorbs the aroma of various spices, and the cooked cured fish tastes fresh, fragrant, crispy and tough, which is very suitable for an innovative seafood dish on the Spring Festival table. "
Cured fish is the name after the fish is washed, pickled and dried. It uses the slaughtered fish as raw materials, adds salt and spices and other seasonings, and is cured and then dried naturally or artificially. The food of cured fish in southern my country It has an important position in culture. Most freshwater fishes such as crucian carp, grass carp and carp are used to make preserved fish. As the northern Jiaodong area, the atmosphere and culture of pickled preserved fish are far less personal than in the south.
This time I first took two types of deep-sea fish from the northern coast---deep-sea blackfish and sea bass. The sea fish was marinated by the method of marinating cured fish in the south. The effect was very good. It not only retained the umami taste of sea fish, but also the meat. It also absorbs the aroma of various spices, and the cooked cured fish tastes fresh, fragrant, crispy and tough, which is very suitable for an innovative seafood dish on the Spring Festival table. "
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