| 摘要 |
The present invention relates to a preparation and a cooking method of a dried yellow corvina which has excellent chewy texture and is very suitable for steaming. The preparation and cooking method of a dried yellow corvina according to the present invention comprises the steps of: preserving a yellow corvina with the solar salt from which brine has been removed for 3 years and washing the same (salting step); drying the salted yellow corvina hung on a holder to be exposed to sea wind and the sun for 3 months from the early of December through the early of next March to make a dried yellow corvina (drying step); soaking the dried yellow corvina in a solution prepared by mixing 20 parts of weight of water from washing rice with 3 parts of weight of a lemon for 8 hours (soaking step); putting 5 parts by weight of a mixture prepared by mixing a ginger, a green onion, a kelp and a lemon at an equivalent weight ratio into a net and then the net into 20 parts of weight of water to boil the mixture until the total weight is 15 parts by weight to prepare meat juice (meat juice preparation step); and stacking sequentially a layer of pine needles, a layer of a lemon and a layer of the soaked yellow corvina on a tray placed in the steamer containing the meat juice, and then further placing multiple sets consisting of the three layers on top and heating the meat juice for 2 hours to steam the yellow corvina with vapor (steaming step). According to the preparation and cooking method of a dried yellow corvina of the present invention, there is no need for putting seasonings on the yellow corvina and the steamed yellow corvina which has been dried suitable for steaming, not for grilling, has a soft smell of pine needles and a lemon and provides a much more chewy texture than a conventional yellow corvina. |
