Fish is the favorite of many people. I don’t like it because I’ve been cooked with the taste - it’s too hard, too dry, and it’s broken. The reason for overcooking may be that most foods teach you to cook at high temperatures of 375-450 degrees (about 190-232 degrees Celsius), and the fish will grow older after staying in the boiler for one more minute.

Cooking fish is not easy, but it is not that difficult. The low-temperature slow roasting method taught by Martha Stewart, the Queen of Housekeeping, ensures that you can enjoy the fresh and tender and juicy fish: low-temperature slow roasting. In terms of consumer, it can reduce the chance of baking the head, and from the positive side, it will give you some time to evaluate whether it is already mature.

, bake it with 275 degrees Celsius (about 135 degrees Celsius) for 20 minutes, or 300 degrees Celsius (about 148 degrees Celsius) for 10-15 minutes.

These two sets of "operation" standards are suitable for how the fish steaks are cured and whether they are peeled. Some food recipes teach you to use miso first, or apply a layer of yellow sand sugar and mustard sauce. No matter how to cook in advance, there is no problem with these two sets of temperature and time.

Salmon meat is the same as any meat cooking method. The remaining heat after the boiling still has a cooking effect, so you cannot wait until it is cooked before taking it out of the boiler. First poke the center of it with your finger. It can be taken out when it is soft and easy to relax. After 10 minutes of cooking, you can start enjoying the "Fresh and Fresh Roasted Fish."

Editor: Gu Zihuan