"saury is suitable for frying or barbecuing. Its body is rich in protein and fat, and its protein content is 20.7%. It is delicious and can be steamed, boiled, fried and baked at a low price.
The most common cooking method of saury in Japanese cuisine is to roast the whole fish with salt and eat it with white rice, miso soup and radish sauce.
In addition, salted saury is also a dish in Korean cuisine. China's favorite food is baked saury, which is available in all the partner barbecue stalls.
Now is the fattest season for saury. You can roast fresh saury with internal organs. Do it quickly! "
material
condiments
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Saury 4-6 strips
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Lemon 1
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3 cloves of garlic
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Onion 1
condiments
salt
3 grams
Cooking wine
10g
Light soy sauce
10g
Consume fuel
5 grams
pepper
2 grams
The practice of roasting saury
1.
Get all the materials ready
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2.
Wash saury, apply cooking wine, salt, soy sauce, oyster sauce and garlic, and marinate for 30 minutes.
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3.
In the preheated oven, put the fish directly on the grill, put tin foil or oil-absorbing paper on the baking tray, and put it at the bottom to collect oil.
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4.
Bake in an oven at 200℃ for 25 minutes.
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5.
Take out and sprinkle with chives and lemon juice.
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Finished product map of baked saury
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Cooking tips
1. If the fresh saury is not eaten immediately after being bought, it should be wrapped with plastic wrap and put in the refrigerator, and cooked as soon as possible within 1-2 days.
2. If the fish body becomes bigger, it is mostly a fish that is about to deteriorate or has deteriorated. Stale saury has no freshness, just like chewing bean curd residue.
Deteriorated fish will produce toxic substances and are not suitable for eating.