| 摘要 |
PURPOSE: Pan-fried yellow tail with Cudrania tricuspidata sauce, and a manufacturing method thereof are provided to have various nutrients, and to secure the taste of the yellow tail without fishy smell and taste. CONSTITUTION: The yellow tail is cut and trimmed into 200-400g. The cut yellow tail is marinated with seasoning for 6-8 hours. Water is added to 100 parts by weight of yellow tail bone, and heat the mixture to be boiled down to 40-60% of yellow tail bone broth. 10-30 parts by weight of glutinous millet wine, Cudrania tricuspidata wine, and citron tea are added to the yellow tail bone broth, and 5-15 parts by weight of hijiki powder, 5-15 parts by weight of yogurt, 3-8 parts by weight of salt, 20-40 parts by weight of onion, and 20-40 parts by weight of green onion are added to the broth to boil extra 5-10 minutes to produce sauce. 50-70 parts by weight of raw hijiki, 30-50 parts by weight of black garlic, 50-70 parts by weight of peeled potato are prepared as additional materials. The marinated yellow tail is grilled for 10-20 minutes at 60-80 deg. C. 20-40 parts by weight of additional materials are heated for 5-10 minutes at 60-80 deg. C, and added to 100 parts by weight of yellow tail. 10-20 parts by weight of sauce are added to 100 parts by weight of heated yellow tail. The seasoning comprises 5-10 parts by weight of salt and pepper, 3-10 parts by weight of Tetragonia tetragonioides, and 30-50 parts by weight of flour based on 100parts by weight of Cudrania tricuspidata wine.
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