| 摘要 |
PURPOSE: A producing method of steamed dish of sea bream with sauce is provided to maintain the savory taste and chewy texture of sea bream after removing unique fishy smell and oily taste. CONSTITUTION: A producing method of steamed dish of sea bream with sauce comprises the following following steps: removing intestines, fins, and scales from fresh sea bream, and washing and removing the moisture; forming cuts on the body of the dressed sea bream with the fixed interval; layering 10-12 parts of thinly sliced Chinese radish by weight and 16-17 parts of bean sprouts by weight for 100 parts of dressed sea bream by weight on the bottom of a steaming pot; mounting the sea bream with cuts on the Chinese radish and bean sprouts, and inserting seasoning sauce obtained by mixing water, red pepper paste, red pepper powder, starch syrup, aged soy sauce, red pepper seed oil, ground garlic, black pepper powder, and cinnamon powder into the stomach of the sea bream; mixing 33-34 parts of potatoes by weight, 6.6-6.7 parts of carrot by weight, 8.6-8.7 parts of onion by weight, 3.3-3.6 parts of Tricholoma matsutake by weight, and 5.3-6.7 parts of fresh pepper by weight with 100 parts of sea bream by weight with the sauce; and steaming the seasoned sea bream with the vegetables for 40-50 minutes. [Reference numerals] (AA) Seasoned sea bream steamed dish; (S100) Sea bream dressing step; (S200) Cut making step; (S300) Vegetable mounting step; (S400) Seasoning sauce mixing step; (S500) Garnish vegetable mixing step; (S600) Steaming step; (S610) First steaming step; (S620) Second steaming step; (S630) Third steaming step
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