The practice of steaming bass is for babies to eat.
Practice 1
Raw materials: bass 1 strip, onion and garlic, seafood soy sauce and edible blending oil.
Practice:
1, the bought bass has already been killed by the vegetable seller, and the internal organs have been removed. After going home, it will be cleaned again. Cut the onion and garlic, put the fish skin and the surface layer to remove the fishy smell, and air it for 5- 10 minutes.
2. Throw away the onion and garlic in the belly and on the surface, and cut the bass into blocks.
The practice of steaming bass is for babies to eat.
3. Cut another plate of onion and garlic and spread it on the dish. Put the sliced bass and chopped pepper fish heads into a shape design and spread them neatly on the onion and garlic. And smooth some onion and garlic.
4. Steam in boiling water for 7 minutes, then cover it for 5 minutes, and throw away all the steamed water. This step is important for fish to deodorize.
5. Prepare a clean dish in advance, gently transfer the steamed bass to a new dish, and cut the onion and garlic again and spread it on the steamed bass.
6. Throw away all the remaining onions and garlic, boil the oil in the pot, pour the seafood soy sauce evenly on the fish and the fish head with chopped pepper, and wait for the oil to burn.
7. Pour the boiling oil down the area with onion and garlic, and with the sound of thorns and a burst of onion and garlic, the smell of fish and seafood soy sauce all appear.
Tip: Suitable for babies over one year old.
The practice of steaming bass is for babies to eat.
Practice 2
Raw materials: 1 bass, 3 shallots, 3 slices of ginger, 3 teaspoons of rice wine, 1 teaspoon of seafood soy sauce and appropriate vegetable oil.
Practice:
1, Perch is an old chef in the vegetable market, who helps to scrape scales and tidy up internal organs, and then washes them after going home.
2. Dip rice wine in the fish's front and back and belly for pickling 10-20 minutes.
3. Cut the shredded onion and ginger slices and reserve them. About half of the shredded onion and ginger slices are put into the fish skin, which is easy to steam together.
4, put water in the pot and shoot, put the salted fish in the SAIC car, steam for 8 minutes, not too long, it will get old, and my fish of about 1 kg or more can be cooked.
5. Remove the steamed fish, pour out unnecessary water, remove the shredded onion and ginger from the fish skin and throw them away, then sprinkle the remaining shredded onion and ginger.
6、
Pour vegetable oil into the wok, heat it and pour it on the shredded onion and ginger slices. The shredded onion drenched with boiling oil will give off fragrance.
7. Prepare seafood soy sauce, pour over-temperature oil and add a little seafood soy sauce, and it will be completed.
Practice 3
Raw materials: one bass, appropriate ginger, a small amount of onion, appropriate oil, and appropriate vegetable oil.
Practice:
1、
When the bass is bought, let the old master who sells it help to cut it open and clean it. It is more delicious to cut two knives on the fish, and the wound does not need to be big or it will rot easily under steaming.
2. Marinate with rice wine and ginger foam for 5 minutes, then steam in the pot for 5 minutes, throw away the juice in the dish and sprinkle with onion.
3. Put the oil in the pot and pour it on the fish after it is heated. You can eat it with the drum oil.
Practice 4
Raw materials: bass 1 strip, salt, soy sauce, onion, ginger and green lemon.
Practice:
1, the perch is washed clean, and several cuts are made on the fish, which is beneficial to the taste.
2. Squeeze some green lemons on the fish and rub them evenly. Lemonade can not only remove fishy smell, but also make fish more delicious, but you don't have to squeeze too much to prevent the strange smell from being too strong. )
3. Rub the salt evenly on the fish, and wipe the fish skin.
4. Cut the onion into strips, put the onion and ginger into the belly of the fish, marinate for ten minutes, and taste.
5. Boil the wok water, add the fish, steam for 12 minutes, and simmer for more than ten minutes.
6. After steaming, throw away the steamed water in the dish, and take off the ginger and garlic in the fish skin to finish it for the baby. Pay attention to chicken bones when giving them to children.
Practice 5
Raw materials: a bass, onion, ginger slices, soy sauce, sesame oil, edible oil and salt.
Practice:
1, prepare raw materials (kill the fish when you buy it from the farmer's market, and clean it when you get home).
2. Cut the back of the perch with a knife and apply a little salt to the body.
3. Put the perch into a plate of appropriate size, put an onion and ginger slices on the fish, and prepare the chopped onion.
4. Boil the water and steam the fish in the pot.
5. During the time of steaming fish, mix and reserve soy sauce, oil consumption, edible oil and lower water.
6. The fish will be steamed in about fifteen minutes. The size of the fish is different, and the time of steaming is different. Fresh fish generally bulges out after steaming.
7, hot pot, put the prepared condiments and chopped onions into the pot and bake on a small fire for a while.
8. Remove the ginger slices and onions on the steamed bass, and then pour the cooked seasoning evenly on the fish.