The cooking skills of steamed bass are mainly steamed vegetables, which are salty and fresh. Steamed bass is one of the traditional dishes of Han nationality 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. When steaming fish, cut an onion (more if you use southern chives), the thinner the better! Shredded onion will taste better if it is soaked in ice water for a while! There's a trick to shredding onions. Let's talk about it later! Hey hey. . . ) Remove seeds, tendons and silk from red peppers for later use.
A sliver of silver carp, cooked peanuts, onion, ginger, garlic, chives, lobster sauce, cooking wine, soy sauce, vinegar, sugar, red pepper, pepper oil, starch, cooked white sesame, sesame oil, salt, chicken essence, monosodium glutamate and edible oil. Add enough water, add mushrooms, medlar and ginger slices. After the fire is boiled, turn it to medium fire and cook for about 15 minutes. At this point, the soup has been boiled to milky white (as shown in Figure 3). Add tofu and continue to cook for about 10 minute. Sprinkle salt before taking out, stir well, then turn off the heat and sprinkle with coriander and chopped green onion.
You don't even need to put salt, just steam it for ten minutes after pouring the juice, and you will come up with the correct cooking skills. I bought colored pickled peppers from Guizhou, which are preserved by ancient methods and are very pure. I bought it at the Shanpin Headline Event two days ago, but it's over now, but it should still be sold in Headline Mall. Actually, the problem is too complicated. Many people think that fish is difficult to cook and complicated to operate, so they generally don't try it at home. Today, Bian Xiao tells you a trick. As long as you master this essentials, you can make delicious fish.