First, the cooking skills of steamed bass are mainly steamed vegetables with light taste. Steamed bass is one of the traditional famous dishes in Guangdong. It belongs to one of the recipes of Cantonese cuisine and seafood, with perch as the main ingredient. The cooking skill of steamed bass is mainly steamed vegetables, which are salty and fresh.
Second, perch is rich in various nutritional values, with the highest DHA content in freshwater fish, so steamed perch is the most brain-nourishing. Choose a catty of perch, steamed just right, the fish is just cooked, tender and smooth, and the fish is delicious and complete. The soup, rice wine and soy sauce are sweet, and every bite is absolutely enjoyable.
Third, perch: perch has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency. Perch can also treat fetal movement and hypogalactia. Expectant mothers and pregnant women eat perch. Perch is a kind of nutritious food, which can not only nourish the body, but also won't lead to obesity because of overnutrition. It is a good product for strengthening the body, enriching blood, invigorating spleen and benefiting qi, and is beneficial to health. In addition, the blood of perch contains more copper, which can maintain the normal function of nervous system and participate in the role of key enzymes in the metabolism of several substances.
Fourth, people who lack copper can eat perch to supplement it. DHA content in muscle fat of freshwater fish perch ranks first among all tested samples. In order to avoid the loss of valuable DHA in fish, we should pay attention to reasonable cooking methods. DHA is not resistant to high temperature, so steaming or stewing is recommended for fish rich in DHA, and frying is not recommended, because high frying temperature will greatly destroy valuable DHA, so steaming bass is the most brain-nourishing.
5. Steamed bass should not take internal organs from the stomach, wring the internal organs out of the mouth with chopsticks, wash them clean, gently scratch a few knives on the fish, dip some salt in it, and put the fish on the plate with chopsticks so that it is cooked.
Six, steaming fish skills After the water is boiled, put the fish in the steamer, take it out after 3 minutes, pour out the fish soup in the plate, and then put it in the steamer to continue steaming. When the fish is cooked, it has no smell. When steaming expensive live fish, only add salt, shredded onion and a little shredded ham when pouring out the soup that has been steamed for 3 minutes. Do not use any other seasoning to highlight the fish flavor.