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Steamed Fish and Mushroom in Lotus Leave


INGREDIENTS:
1 lotus leaf
600g grouper slices
30g tea tree mushroom (soaked)
30g Chinese Jinhua ham (shredded)
wolfberries (soaked)
shredded ginger
shredded scallions

Marinade:
½ tsp salt
white pepper
sesame oil

Function
Steam
PREPARATION METHOD
1. Marinate the grouper briefly.
2. Place a lotus leaf in the bamboo steamer. Add the fish slices and wild mushroom.
3. Sprinkle some wolfberries, Jinhua ham and shredded ginger on top. Cover the steamer with a lid.
4. Place the steamer into the steam oven and steam at 100℃ for about 12 minutes until cooked.
5. Sprinkle some scallions on top. Drizzle some hot cooking oil and steamed fish soy sauce.

TIPS: Briefly soak the lotus leaf in hot water so it can be easily placed into the bamboo steamer.
 
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