Steamed broccoli with fish

2024-06-22 21:17:57  Views 2 Comments 0

Health benefits

Broccoli: enhance immunity, antioxidant, protect eyes and improve eyesight
White sugar: low protein

Ingredients

Ocean fish ( 7 pieces )
Broccoli ( 1 )
Garlic ( 5 ​​cloves )
Dried chili pepper ( 4 pcs span> )
Light soy sauce ( 4 grams )
Salt ( 4 grams )
Vegetable oil ( 10g )
White sugar ( 5 ​​grams )
Ginger and green onion Cooking wine ( 2 grams )
Water ( appropriate amount )div>

Recipe of steamed broccoli with sea fish

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    1. Finished picture of steamed broccoli with sea fish

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    2. Prepare the ingredients: broccoli, sea fish, dried chili, garlic

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    3.Wash the sea fish and cut it into pieces

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    4. Add 2 grams of salt and 2 grams of ginger and scallion cooking wine to the sea fish and marinate for 10 minutes

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    5.Wash the broccoli and cut it into small tree shapes

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    6.Pour an appropriate amount of water into the pot.After the water boils, add the broccoli and blanch it

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    7.Put the broccoli into a plate for about 1 minute and sprinkle 2 grams of salt evenly

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    8.Put the fish in the middle of the broccoli, put it on the steamer, turn to low heat and steam for 8 minutes after the water boils

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    9.Peel the garlic and cut into slices, and cut the dried pepper into sections

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    10.Make a bowl of juice, add 4 grams of light soy sauce and 5 grams of sugar

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    11.Heat the pan and pour 10 grams of vegetable oil

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    12. Heat the oil until Cook until medium cooked, add garlic and dried chili pepper, saute until fragrant

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    13.Pour in immediately After the prepared juice is burned, turn off the heat

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    14.8 minutes to arrive, sea fish and The broccoli has been steamed

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    15.Pour the garlic chili sauce on the fish

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    16.Let it dry and it is ready to eat

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    17.The steamed broccoli with sea fish is ready

Tips

1.Add ginger and scallion cooking wine to sea fish to remove the fishy smell
2.Blanch the broccoli Blanch it for a better taste
3.When steaming fish and broccoli, preparing garlic chili sauce can save time

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