The practice of perch-steaming perch raw materials;
65438+ 0 bass (500-600g), 30g cooked ham, 30g bamboo shoots, 4 mushrooms and a little parsley.
Accessories:
5g of shredded ginger and onion, 5g of salt, 5g of cooking wine15g, a little soy sauce, 50g of chicken soup.
Exercise:
Prepare:
Take out that viscera of the perch, cleaning, dry excess water, and putting into a steaming plate; Cut the ham into pieces similar to the size of bamboo shoots and code them on the fish; Soak mushrooms in warm water, remove pedicels, slice, and code around the fish. Then put ginger slices and shredded onion into a fish dish, and then pour in salt, soy sauce and cooking wine. Wash coriander and cut into sections for later use.
Exercise:
1. Boil the water in the steamer with high fire, put it in a fish dish, steam for 8 ~ 10 minutes with high fire, take out the fish immediately after it is cooked, and pick out the ginger slices and shredded onion.
2. After the chicken soup is boiled, pour it on the fish and decorate it with coriander.
Tips:
1. If there is no chicken soup, you can add chicken essence to clean water instead. Adding chicken soup is mainly to increase the flavor of steamed fish, and it is ok without adding it.
2. Steamed fish should be as fresh as possible. Besides perch, grass carp, Wuchang fish and mandarin fish can also be used.
Features:
Perch is warm, and it has the effects of invigorating the middle energizer, nourishing yin, stimulating appetite and promoting lactation. Perch began to gain weight in autumn, and its meat was as white as snow, which is known as "the west wind gradually spread to the east and the smell of perch".
Braised bass
Ingredients: a bass, onion, ginger, garlic, fragrant leaves, Laoganma lobster sauce.
Seasoning: cooking oil, soy sauce, yellow wine and sugar.
Exercise:
1. Wash the perch, drain the water, and cut several crosses on both sides of the fish (it is easy to taste when cooked) for use. Shred ginger and garlic for later use.
2, the pot is hot, first wipe the bottom of the pot with ginger (so it is not easy to stick the fish skin when frying fish).
3. Pour in the right amount of oil. After the oil temperature is high, add chopped onion, ginger and garlic, and then fry the fish in the oil pan until both sides are golden. Pour in a little yellow wine, a little soy sauce, a spoonful of Laoganma, a little fragrant leaves, a little sugar, add some water, cover the pot and cook.
4. When the fish is cooked, you can loosen it with a spatula, the soup is slightly dry, sprinkle with shallots and take it out.
/dispbbs.asp？ Boardid = 37 & ID = 9420 Sea bass with scallion oil.
Practice of chrysanthemum perch
Materials:
Bass 1 strip 1000g, peanut oil 500g (about 150g).
Dry starch 100g, tomato sauce 50g, Chinese kale 2 slices, balsamic vinegar 15g, wet starch 10g and monosodium glutamate 2.5g.
50g of white sugar, 65438+ 0.5g of refined salt and 75g of broth.
Exercise:
1. Scaled perch, chopped tail, eviscerated, washed, cut into two pieces, and removed spine and ribs. Put a flower knife with a width of 1 cm and a depth of 0.33 cm on the fish surface with a straight knife, then cut the blank of chrysanthemum bass with a width of 1 cm by 30% with an oblique knife, and cut 10 pieces in this way.
2. Wash the kale leaves, cut them into chrysanthemum leaves, blanch them with boiling water and take them out. Mix broth, refined salt, balsamic vinegar, white sugar, tomato sauce, monosodium glutamate and wet starch into a marinade.
3. Put the wok on the fire, add peanut oil and heat it to 70%. Grab the raw perch with dry starch, then put it in a wok and fry for 2 minutes until the fish pieces are rolled into chrysanthemum shape, gently scoop them up with a colander, drain the oil, put them in a plate and decorate them with chrysanthemum leaves and mustard leaves.
4. Leave about 50 grams of bottom oil in the pot, put it back into the fire, pour in the marinade, boil and thicken it evenly, and pour it on the chrysanthemum bass.
Perch with tomato sauce
Ingredients: a bass.
Accessories: salt, cooking wine, sugar; Ketchup;
1. Wash the perch, draw several lines on the back of the fish with a knife, evenly spread the salt on the fish, and marinate it with cooking wine for about 20 minutes;
2. Put oil in the wok (put more oil). When the oil is hot, put the salted fish in a wok and fry until golden on both sides.
3. Leave a little oil in the wok, add tomato sauce and sugar, and pour it on the fried fish when the tomato sauce bubbles;
Ok, a delicious catsup bass will be fine.
Sand tea perch
On June 5th, 2006, I invited guests to print on 1 14.
Raw materials:
Fresh bass.
Composition:
Auricularia, Lentinus Edodes, Onion, Ginger, Garlic, Dried Pepper
Seasoning:
Salt, sugar, cooking wine, soy sauce, flour, soybean salad oil, sand tea sauce, monosodium glutamate.
Exercise:
Scrape the scales of perch, remove viscera and gills, rinse with clear water, marinate with cooking wine and soy sauce for about 30 minutes, and then wrap the fish with flour. After the auricularia auricula is made with warm water, it is washed and torn into small flowers. Wash the mushrooms, cut off the roots and cut them in half. Chop onion, ginger and garlic, peel and chop into garlic paste, and dry red pepper. Pour soybean salad oil into the pot, turn on the fire, when the oil temperature is 70% hot, add perch, fry on medium heat until both sides are yellow, and take out. Pour the excess oil in the pot into the filter cylinder, leaving a little residual oil, stir-fry chopped green onion, Jiang Mo, minced garlic and minced red pepper, then pour in black fungus, mushrooms, more sand tea sauce, salt, sugar and soy sauce, stir-fry for a while, add a small bowl of water and simmer for about three minutes, then add the fried perch, add a little water and continue to simmer for about fifteen minutes.
Precautions:
If you use an iron pan for cooking at home, you must make more preparations before frying fish to avoid the skin sticking out of the pot when frying fish, which will affect the appearance. Wash the pot first, then pour a lot of water into the pot, pour it out after boiling, and then change a pot of water, so cycle twice. Wipe the pan with ginger or add some salt to the oil.
Practice of perch in Qianjiang River
raw material
A bass (weighing about 750g). Cooked ham 10g, cooked bamboo shoots 25g. 25 grams of water-soaked mushrooms. Ginger slice 15g, onion knot1g. 5g of onion, 25g of Shaoxing wine, 7.5g of refined salt, 5.5g of monosodium glutamate, 5g of Jiang Mo15g and 25g of balsamic vinegar.
prepare
Slaughter and clean the perch, blanch it in a boiling water pot, take it out, scrape off the outer black skin, rinse it, obliquely batch 5 knives on each side of the fish, each knife should have the same depth and distance, put it in a plate, arrange bamboo shoots on both sides of the fish, evenly sprinkle fat diced meat on the fish, put ham and mushrooms in the middle, then add onion and ginger slices, and add Shaoxing wine, lard and refined salt. Take a bowl, add monosodium glutamate, salt and onion, and take out the steamed fish. Pour the poplar juice into a bowl filled with seasoning and adjust the taste. Put the steamed bass in a large waist plate, remove the minced onion and ginger, and pour the sauce over it. Serve with Jiang Mo and balsamic vinegar.
trait
The fish is complete and beautiful in shape, white and tender in meat and fresh and mellow in taste.
Kirin bass
Its cuisine is Cantonese.
Guangzhou cuisine is famous for its characteristics. This dish is very particular about its plate and cuts several ingredients.
Ingredients: bass1000g, 6 mushrooms, 300g ham, 20g bamboo shoots150g ginger slices, 8g refined salt, 20g wine, 2g pepper, 2g monosodium glutamate, 6g onion slices and 6g sesame oil.
In the production process (1), the head and tail of the perch are cut off, cut into 2 large pieces from the back of the middle section, and each piece is obliquely cut into 6 small pieces, then marinated with refined salt, wine, pepper and monosodium glutamate, and the mushrooms are soaked and cut into 12 pieces; Put the fish head and tail on the plate. (2) Take 1 piece of fish, mushrooms, ham and bamboo shoots as a group, with a total of 12 pieces. Put it in a steamer for 8 minutes, and thicken it with refined salt, monosodium glutamate, water, sesame oil and starch.
Two-color bass exercise
Contact information: May 2006-1415:17: 02 Source: Author:
Ingredients: bass 1 strip, lemon 1 piece, celery 1 root, and 2 red peppers.
Cooking: France
Special color: It is said that this "two-color fried fish" is not only special in shape, but also delicious in color.
Material dosage:
A bass, a lemon, a celery, two red peppers, butter, brandy, starch, a spoonful of sugar, salt and chicken essence.
Production method:
1. Boning and peeling the fish, cutting into thin slices with a thickness of about 1 cm, adding salt, sugar, chicken essence and brandy to the sliced fish, and waiting for 15 minutes;
2. Take a lemon and cut it in half, squeeze the juice in, and the rest can be cut into pieces to decorate the edge of the plate. Celery and red pepper are diced one by one;
3. Heat the pot, pour in the butter, fry the fish fillets one by one in the pot, turn the other side over and fry until golden brown, and then clip them out with chopsticks;
4. After the fish fillets are fried, wash the pan and heat it, stir-fry celery and red pepper, add sugar and salt, and add a little starch to the juice;
Pour the cooked juice on the fish fillet, and a two-color fried fish with both beauty and color will be completed.
What I am proud of: It tastes like a fusion of western food and Chinese food, and the ingredients are healthier, so I don't have to worry about getting fat while enjoying it. Therefore, it is really a pleasant thing to have such an eye-catching and stomach-nourishing western food in summer!
The specific method of bass soup:
Generally speaking, perch has a tonic effect, which can improve the recovery of physical vitality, wound recovery, pregnancy edema and indigestion after children's illness, so drinking more fish soup is good for your health. However, because the bass bought by my mother-in-law is very fresh, I plan to make a fresh fish soup with fish heads.
Ingredients: half tail of perch (fish head) and one piece of ginger.
Practice: wash the bass, cut the fish twice and slice the ginger. When the water boils, put the fish in. When the water boils again, put the ginger slices in.
Then add a little salt, and the master cooks the taste.
Fried perch
Ingredients: bass 1 strip, a little salt, 2 slices of ginger.
Practice: First, buy a fresh bass in the vegetable market. You can ask the fishmonger to kill the fish, but it is usually cooked at home, so it is not difficult to fry it. After returning home, wash the fish, dry the water, sprinkle salt evenly on the fish, and then marinate for about two hours to ensure that the excess water is dried. Finally, fry the bass in the oil pan. If you fry the perch in an ordinary pot, you can put a proper amount of oil on the fire, then gently put the perch in the pot, fry it for one or two minutes with high fire, and then fry it with slow fire until golden brown. Serve.
Braised bass fillets
Name of the dish: Braised bass fillets. Ingredients: one bass (600g), one egg white, 25g salt, 20g sugar, monosodium glutamate 10g, 20g gutter oil, and appropriate amount of wet starch. How to do it: 1, kill the perch, remove scales and gills, remove internal organs and wash, cut off the head and tail of the fish, bone the fish, and cut the fish into pieces. Add salt, monosodium glutamate, wine and egg white, and size with wet starch.
2. After the pan is on fire, pour in the clear oil. When it is 30% hot, the fish fillets will slip in the pot and be cooked. Drain the oil. Leave a little oil in the pot, and add onion, ginger, clear soup, monosodium glutamate, salt and sugar. Then pour the fillets into the same pot, thicken them with rotten oil, and pour out the oil from the pot and put it into the basin. Features: a layer of golden yellow juice is poured outside, which is bright and moist. Fish fillets are tender, fresh and sweet, and have a strong smell.
Braised bass fillets
Its cuisine is Jiangsu cuisine.
trait
Fish fillets are as white as snow, the meat is soft and smooth, the soup is like milk, the conversation is refreshing and the original flavor is rich.
raw material
200 grams of bass meat. Water chestnut tablet100g, auricularia auricula10g, shallot 25g, egg white15g. Jiu Shao 15g, salt 3g, wet starch 15g, onion 10g, ginger 5g, pepper 1.5g, sesame oil 15g and cooked lard 450g (actual oil consumption is 45g).
manufacturing process
Cut the fish into rectangular pieces, add Shaoxing wine, refined salt, egg white and wet starch, mix well and size, heat in a wok, put oil to 40% heat (about 88℃), add oil to the fillets, pour out and drain the oil until the fillets are milky white. The original pot is still on the fire, leaving the bottom oil. Stir-fry the minced onion and ginger, chives and other ingredients, add the bass bone soup, add Shaoxing wine and refined salt, bring to a boil, pour in the fish fillets, thicken with water starch, pour in sesame oil, take out the pot, put in a concave dish, sprinkle pepper and add chives. Bring a ginger vinegar dish when serving.
Private cuisine special bass roll
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Ingredients: a bass and a can of corn shoots.
Seasoning: white sugar, healthy balanced salt, cooking wine, starch, coarse salt, Hunan Chili sauce, preserved plum and butter.
Ingredients: one egg, leek.
Exercise:
1. Buy a fresh bass, scrape off the scales, remove the internal organs, dig out the gills, sprinkle with coarse salt, rub it repeatedly with your hands (to remove the mucus on the fish and reduce the fishy smell), and then rinse it with clear water. Wrap it in a kitchen tissue to absorb excess water.
2. Cut along the middle bone, remove the middle bone, remove the skin of the fish, and cut the fish into large pieces.
3. Take a small bowl and filter out the egg white for later use. Egg yolk has other uses.
4. Take a bowl, put the sliced fish into the bowl, add healthy balanced salt, white sugar, cooking wine, egg white and a little starch, stir well and let stand for about 20 minutes.
5. Dig out the stone of the plum and use the plum meat for later use.
6. Take out the canned corn seedlings and drain the water. Cut it in half for use.
7. Wash the shallots and choose long strips for later use.
8. Put Hunan Chili sauce and preserved plum into a food processor, and stir evenly to make sauce for later use.
9. Pour the marinated fish fillets into the strainer, drain them for a while, then wrap them in a piece of kitchen paper towel to absorb the excess water.
10. Spread the fish fillet flat, put a corn shoot on the edge of the fish fillet, then slowly roll it up and tie it with chives into a rope.
1 1. Put the butter in the pot and turn to medium heat. After the butter melts, put the rolled fish roll into the pot and fry it for about one minute on medium heat, then turn it over with a spatula and continue to fry it until it is cooked, take it out and drain it for a while, remove the onion and put it on a plate.
12. Pour the pretreated sauce evenly on the fish roll.
Chrysanthemum perch soup
Raw materials:
Half a bass, white chrysanthemum 1, winter bamboo shoots 1, straw mushroom 40g, half a box of tofu, 2 slices of ginger, shallots 1, and broth 1.
Accessories:
Half a spoonful of salt, a little pepper, a proper amount of cooking wine and 3 spoonfuls of water starch.
Exercise:
(1) Wash the perch, add ginger, onion and wine, steam until cooked, and remove the meat for later use; Cut tofu into pieces.
② Winter bamboo shoots are cooked first and then sliced; Slice straw mushrooms and blanch them in hot water for later use.
(3) Add salt and pepper to all materials (except chrysanthemum) and bring to a boil. Add water starch and cook until thick, and put it in a soup bowl.
(4) Put the white chrysanthemum with roots cut on the surface and mix well while it is hot.
Tips:
(1) soak chrysanthemum in salt water for 10 minute before sterilization.
② You can also tear off petals and sprinkle them in, but only white chrysanthemums can be used, and other chrysanthemums are not suitable.
Bitter gourd and perch pot
Bitter gourd150g, perch150g, carrot 25g.
Seasoning:
Salt, monosodium glutamate, cooking wine, broth, pepper, corn flour, an egg white.
Exercise:
1. The perch is washed, boned and sliced;
Cleaning bitter gourd, removing seeds, and cutting into oblique blades for later use;
Wash carrots and cut into large blades for later use;
The perch slices are sized with raw flour, egg white, salt, cooking wine and monosodium glutamate, and mixed well with a little raw oil.
2. Take the oil pan, put the fish fillets, bitter gourd and carrots in the pan and grease them, then take out and drain the oil.
Add an appropriate amount of broth to the original pot, season with the above seasoning, add fish fillets, bitter gourd and carrot slices, thicken with water-based flour, pour an appropriate amount of oil, and put it in a hot pot to eat.
Mudan perch
Ingredients: live bass, lemon, kiwi fruit, amber peach kernel, tomato sauce, soft sugar, white vinegar, salad oil and dried starch.
Production: Slaughter and clean the perch, cut off the head and tail, cut the fish into large pieces, cut the fillets into peony flowers, fry them in an oil pan with the head and tail, take them out, surround them with kiwi fruit and amber peach kernels, put the peony fish in a plate, and put the head and tail in a plate. Tomato sauce is made into tomato sauce brine and poured on peony fish.
Features: Beautiful appearance, fresh and tender fish, sweet and sour, crisp peach kernel.
Stir-fried perch balls
Raw materials:
1000g clean bass meat, 5g onion, 2.5g ginger slices, 3-5g refined salt, 3-5g monosodium glutamate, 2-4g white sugar,10g Shaoxing wine, 0.5g sesame oil, 7.5g wet starch and1000g vegetable oil.
Making:
1. Peel the perch, cut it into 500g perch balls with a length of 6cm, a width of 3cm and a thickness of 6mm along a straight line, and mix well with 1 g refined salt.
2. Bring the wok to a boil with high fire, add 1000g oil, bring it to a slight boil, add perch bubble oil for about half a minute until it is just cooked, and scoop it up with a colander.
3. Pour out the remaining oil, put it back into the wok, add ginger and onion, burn Shao wine, add 100g water, monosodium glutamate, white sugar and refined salt, then add perch balls, thicken them with wet starch, and finally pour in 25g sesame oil and vegetable oil, and stir well to serve.
Flavor characteristics:
This dish pays attention to temperature and oil temperature, with white color, bright sauce color and refreshing taste.
Fu Gui grilled fish
Ingredients: fresh water bass.
Ingredients: cumin noodles, chili noodles, salt, monosodium glutamate, white vinegar, bajin mustard.
Practice: Marinate the perch with salt and monosodium glutamate 1 hour, add cumin noodles and Chili noodles, bake it in a charcoal stove 10 minute, and serve with mustard.
[Western food] Fried bass in black vinegar.
material
2 pieces of bass fillets
Half a cucumber (seeded and diced)
6 French radishes (diced)
Black vinegar 150ml
Stewed beef 300 ml
Olive oil 1 tablespoon and a half
2 teaspoons rosemary
Salt 1/4 teaspoons >:
Half a teaspoon of black pepper
working methods
1.) Marinate sea bass fillet with young salt and black pepper for 2 minutes.
2.) Heat 1 tbsp olive oil, and fry the fillets on both sides with slow fire until golden and cooked.
3.) Heat the wok and add half a tablespoon of olive oil. Stir-fry cucumber and carrot for about 3 minutes and season with a little salt and black pepper.
4.) Cook the black vinegar and cooking juice to half the concentration, mix well, and then add rosemary.
5.) Spread the fillet of sea bass on cucumber and radish, and add black vinegar to cook the juice.
Perch Schisandra decoction
Efficacy: Warming the middle warmer, benefiting qi and nourishing liver and kidney.
Source: bodybuilding and anti-aging recipes
Source: Name
English name: Perch Schisandra Soup
Efficacy: Warming the middle warmer, benefiting qi and nourishing liver and kidney.
Source: bodybuilding and anti-aging recipes
Source: Chinese herbal medicine soup spectrum
brief introduction
Introduction of title
Ingredients: 1 perch, 50g Schisandra chinensis, cooking wine, refined salt, onion, ginger slices, pepper and oil.
Methods: Schisandra chinensis was soaked and washed. Scales, gills and viscera of perch are removed, washed and put into a pot, then cooking wine, salt, onion, ginger, crude oil, clear water and Schisandra chinensis are added, and boiled until the fish is boiled into thick soup. Remove the onion and ginger and season with pepper.
Usage: 1 dose per week, unlimited dose.
The injected perch contains protein, fat, calcium, phosphorus, iron, copper and vitamins (〓〓〓〓〓〓〓). It is said in Jiayou Materia Medica that perch can tonify the five internal organs, benefit the bones and muscles, regulate the stomach and control moisture. Schisandra chinensis contains schisandrin A, which has an exciting effect on the central nervous system of healthy people. It can also improve the transformation rate of human lymphocytes, enhance immunity and have anti-aging effects. The decoction has the functions of invigorating the heart and spleen and liver and kidney, and has therapeutic effects on palpitation, palpitation, dreaminess, insomnia, amnesia and fatigue caused by deficiency of both heart and spleen and deficiency of liver and kidney. Eating regularly can delay aging.
Indications: weakness of liver and spleen, insomnia and forgetfulness, hypertension and obesity.
Category: medicated diet