Perch: invigorating spleen and kidney, mushroom: promoting blood circulation and removing blood stasis, ham: appetizing.

Hello, I'm glad to answer your question. Steamed perch is a special dish in Guangdong vegetable market, and it is also a favorite in people's daily life. In fact, the practice is very simple as follows:

First buy bass from the farmers' market, then go home to weigh, gut and clean. Cut a few knives on the back of the fish, plug in shredded onion and ginger, add salt, and marinate in cooking wine for a while (you can also add a little pepper if you like spicy food).

Secondly, after the boiler boils, put the fish in the pot. Steam for 6-7 minutes, turn off the fire, then "virtual steam" for 5-8 minutes by using the residual temperature in the pot, and then take out the pot immediately. Then mix the steamed fish and soy sauce with appropriate amount of water and cook in a pot.

Finally, pour the water out of the plate and pour the hot seasoning into the plate. Sprinkle with shredded onion. You heat the oil and pour it on the fish. Garnish with chopped red pepper.

In our daily life, fish is the most common dish on the table. Because of its rich nutrition and tender meat, it can also provide many minerals and vitamins that livestock meat can't provide, and the meat is tender and easy to digest, so it is very popular with everyone.

In addition to absorbing nutrients, eating fish is for the sake of a "fresh" word. There are many ways to cook fish, such as braising, frying, boiling, steaming and barbecue. Steaming is the best way to experience fish freshness. From the nutritional point of view, steamed fish can keep the original flavor of fish, and the meat is delicious, and the original nutrients are not easy to lose.

The cooking method of steamed fish is also a science. It is not simple to put the fish in a pot, sprinkle with salt and steam it with seasonings such as onion and ginger. Do a good job of steamed fish, from fish selection to ingredients, from dish setting to cooking, from heat to virtual steaming, every step is very particular, and every step can not be less.

How to do it well? Let's look at each step, and follow the steps, it must be right!

Steamed bass |

By squirrel fish 77

material

Ingredients: bass 1, half onion, ginger 1, shredded onion, 2 dried peppers, and cooking oil.

Accessories: 2 tablespoons of cooking wine, 2 tablespoons of salt 1 spoon, 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar 1 spoon, 2 tablespoons of oyster sauce and sugar 1 spoon.

working methods

1. Prepare ingredients. The best choice is 1 kg bass. This catty of fish is the most tender and suitable for steaming.

2. Gutting, scaling, gill digging, cleaning and putting straight knives on both sides of the perch. If you can't clean it yourself, you can help the fish vendor clean it up. The bloodshot in the fishbone seam in the middle of the fish belly must be cleaned up, because this place is very fishy.

3. Prepare some shallots and ginger slices, with the shallots at the bottom of the plate. Slice ginger, put perch on a plate, spread a layer of salt evenly on the surface, add cooking wine and spread evenly. The fish body and belly are strengthened with onion slices and ginger slices and marinated for more than 20 minutes.

4. Put a proper amount of water into the steamer to boil, put the pickled bass into the steamer, cover the lid, and steam for 8 minutes after boiling over high fire. Medium-rare is just right, the fish is tender and delicious, and the taste is just right. Of course, it depends on the size of the fish. The bass time around 1 kg is just right. If the bass is loud, the time should be increased appropriately.

5. In the process of steaming fish, we mix a sauce, take a small bowl, add 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 2 tablespoons of oyster sauce and 1 tablespoon of sugar, and stir well. Some people like to use steamed fish sauce, but I still like to make my own juice, because I don't like the taste of steamed fish sauce.

6. The fish is steamed, take it out and pour the soup on the plate. The soup of steamed fish is fishy, which will affect the delicacy of the fish, so it must be dumped. Then add shredded onion and pepper rings. Shredded green onions are shredded green onions and soaked in water. I also soaked the Chili rings in hot water before cutting them. It's also good to change the pepper into millet spicy, because I don't have it at hand, so I use dried pepper instead.

7. Pour the sauce evenly on the fish, heat some hot oil in the wok, and pour it on the shredded onion and pepper rings while it is hot. Steamed bass is ready, serve it!

Perch is divided into sea bass and fresh water bass. The sea bass we can buy in the supermarket are basically chilled, and the fresh water bass can be bought fresh. Sea bass and freshwater bass are delicious and have no fishy smell. Meat is garlic cloves, which are most suitable for steaming, stewing and stewing. The best time to eat perch is late autumn and early winter. At this time, the perch is particularly fat and rich in nutrients accumulated in fish.

Perch is rich in nutrients such as protein, fat and carbohydrate, and also contains vitamins B 1, B2 and various minerals. The nutrition of perch is easily absorbed by our bodies, especially children and middle-aged and elderly people.

"Steamed perch" (We chose freshwater perch, that is, perch. )

condiments

perch

condiments

Onion and ginger

condiment

Steamed fish with soy sauce, cooking wine, salt and peanut oil.

Production steps

1. Slaughter fresh perch, remove scales, gills and viscera. Coat the fish with cooking wine, and then coat it with salt. This treatment can remove the fishy smell from fish. ) standby.

2. Cut the scallion into filaments and add water to the bowl. (this will make the chopped green onion bend and roll. ) Cut three green onions. Slice the ginger into filaments, and then cut four slices of ginger.

3. Add boiling water to the pot. After the water boils, put the fish in the pot and remove it quickly (this will further remove the fishy smell of the fish. ) put it in a plate, put the onion and ginger slices evenly on the fish, and the fish put down two chopsticks. This will make the fish mature faster and more evenly. )

4. Put the steamer on the fire, add boiling water, put the steamed bass into the pot after the water boils, steam for six minutes on high fire, turn off the fire, don't take out the bass in a hurry, and stuffy for another two minutes. In this way, the fish is the most delicious when it is just cooked. )

5. After the bass is steamed, take out chopsticks under the fish, remove the onion and ginger from the fish, then pour out the steamed soup, sprinkle the onion and ginger evenly on the fish, and add the steamed fish soy sauce along the edge of the plate.

6. Put the wok on the fire, add proper amount of peanut oil to the wok and heat it, then pour it on the fish.

Such a delicious "steamed bass" is made, and steamed bass is the best!

I'm glad to answer this question. I'm Cai Wei.

Fish should be loved by many people. There are many kinds of fish in the vegetable market, among which grass carp, crucian carp and perch are the ones bought at home. Many people are familiar with talking about bass. The delicacy and delicacy of perch are recognized by friends. The meat of perch is white, tender, fragrant and beautiful. It has only one main thorn. Meat is garlic cloves. It is easy to eat, so it is very popular with the elderly and children.

Steamed perch is a kind of home-cooked dish suitable for all ages and is usually cooked at home. Steamed bass does not need much seasoning, and the cooking method is steaming. Therefore, the new beauty of perch is more complete and its nutritional value is undiminished. Steamed bass is usually cooked at home, sometimes it smells fishy and the meat is not tender. Steamed bass is not steamed directly in the pot. Add this step before cooking, the meat is tender and tasteless.

When we went to buy bass, most of them were simply treated, so we just need to clean them when we go back. Pay attention to cleaning the black membrane on the belly of perch when cleaning. Removing the black film can effectively remove the fishy smell of some perch. Rinse with water several times, especially the blood of visceral fish. Then cut one knife on each side of the bass body and one knife on each side of the back, put the bass into a plate, pour a small amount of cooking wine, smear it on the fish as evenly as possible, and add a few slices of ginger onion. The belly of perch is also stuffed with ginger and onion, which has the lowest salt content. Marinate for about 10 minute. Pickling can also effectively remove the fishy smell.

Boil the pot to boil water. After the water boiled, we put the bass on the boat. Steam for 5-8 minutes. After the flameout, do not open the lid to take out the bass. Then simmer with the remaining temperature in the pot for 5 minutes and then take out the pot. It should be noted that the perch must be cooked before putting it in. In this way, the high temperature can lock the umami taste of the fish and make it more tender. In the process of cooking, we will cut some ginger, onion and red pepper, wash them with cold water, and then control the water to dry for later use. After the bass is steamed, pour out the steamed water from the plate. After all, the water on the plate smells fishy. Then pick up all the onions and ginger slices that have just been put in, and put the prepared ginger, onions and red peppers on the fish.

Pour two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of oyster sauce, three spoonfuls of Shaoxing wine and a small amount of sesame oil into a bowl and stir into a sauce. Heat a little domestic cooking oil in the pot, stir-fry the seasoning juice together, and heat the oil to 70%. When it is 70% hot, that is, when the oil starts to smoke, then the hot oil is evenly sprinkled on the three silk, which can stimulate the fragrance of the three silk. So,

Have you learned to steam bass? The key step is to pickle the bass. Second, pay attention to the cooking time of perch. In fact, the method is very simple, but the perch is delicious. You can try it at home, which is very suitable for beginners to learn!

Hello, everyone, I am the creator of the high-quality food field @ Liu Ge Cuisine, and I like to cook family food. Let me answer this question: perch is rich in various nutrients and is the most delicious fish species in freshwater fish; The fresh meat of perch is especially suitable for steaming. Steamed bass has simple cooking skills and salty taste.

Steamed perch belongs to Cantonese cuisine and is one of the traditional famous dishes in Guangdong Province. When making steamed bass, it is generally necessary to choose bass with a weight of 1 kg to 1.5 kg, the steaming temperature should be just right, the time should be just right, the fish should be just cooked and tender, and the delicacy of bass should be fully presented; The soup is salty and delicious. It tastes like soy sauce and is delicious.

The following are some key points to pay attention to when making steamed bass:

When cooking steamed bass, you usually buy about one kilogram to one and a half kilograms of bass, preferably about one kilogram, not more than one and a half kilograms; If you choose a larger perch, it is not suitable for steaming. First, you need a bigger steamer. Second, the temperature of steamed fish is not easy to grasp, and it is impossible to steam the fish thoroughly (this is also the main reason why the larger bass is not chosen as steamed fish).

After cleaning the bass, cut it deeply along the back of the fish (note: it is best not to make a flower knife on the bass, which will affect the appearance of steamed bass). Coat the fish body and the inside of the fish body with salt, and marinate the bass into the bottom flavor.

The temperature of steamed bass is the key to making steamed fish. Generally, the perch is put into a steamer. Fire for 8- 10 minutes. Don't open the lid and take it out immediately after turning off the fire. Continue to stew for 20 minutes and then take it out. This can ensure that the fish is just cooked and tender.

When making, sprinkle some shredded ginger on the fish and spread some on the bottom of the plate; Arrange the fish with two chopsticks, and then pour out the steamed soup (this will remove the fishy smell in the fish soup steamed with the fish).

Pouring juice is the key to making steamed bass with seasoning. The simple way is to buy "steamed fish soy sauce" directly in the mall and pour it on the steamed fish while it is hot. Besides buying ready-made "steamed fish soy sauce", you can also make it yourself, and there are many ways to do it. The seasonings used for simple seasoning preparation are: salt, sugar, soy sauce, oil consumption and water.

Finally, heat the oil in the pot and pour it on the fish while it is hot.

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.

Perch is rich in various nutritional values, and DHA content in freshwater fish is the highest, so steamed perch is the most nourishing brain.

Ingredients: perch 1.

Vegetable oil 1 tablespoon

Salt 1/2 teaspoons

Ginger 1 small pieces

2 tablespoons soy sauce

Garlic 1

Cooking wine 1 teaspoon

2 leeks

step

1. Slaughter fresh bass and clean it.

2. Cut three knives on both sides of the fish, first put cooking wine on the fish and then put salt.

3. Put the ginger slices on the fish and marinate for 10 minute.

4. Dump the excess water in the pan and steam the hot water on the pan for 10 minutes.

5. Chop garlic when steaming fish.

6. Put a tablespoon of vegetable oil in a hot pot and heat it. Stir-fry garlic with low heat, and stir-fry garlic until golden brown.

7. Pour the steamed fish out of the plate and add chives.

8. Pour garlic and oil on the fish while it is hot.

9. Finally pour in the best soy sauce.

Cooking tips

Pay attention to the heat when frying garlic. It will taste bitter after frying. Immediately after frying, pour it on the fish to stimulate the fresh and sweet taste of the fish.

The cooking skills of steamed bass are mainly steamed vegetables, which are salty and fresh. I often cook this dish at home.

Prepare the following materials first: perch, green pepper, ginger, coriander and onion.

Step 1: Wash the perch and cut several paths on the front and back.

Step 2: put it into the pot, add salt, cooking wine and onion ginger, and spread it evenly by hand for half an hour.

Step 3: shred the green pepper and onion.

Step 4: Steam the marinated fish for 20 minutes.

Step 5: Spread shredded green and red peppers and scallions on the fish, and then steam the fish with soy sauce.

Step 6: Sprinkle hot oil.

A simple steamed bass is ready, authentic! Very tender!

Perch is the most common ingredient on my table. My bass is mainly steamed.

Perch is not only rich in nutrients needed by human body such as protein and fat, but also contains trace elements such as vitamin B 1, B2, phosphorus, iron and copper. Because of the few fishbones and tender meat, it is very popular with children and the elderly.

Ingredients: perch ginger, garlic, salt, soy sauce, cooking oil, etc.

Step: 1. Wash a fresh bass. Remove fish scales, especially gills. The black film in the belly of the fish should also be removed, which can better solve the fishy smell.

2. The bass was marked with a flower knife. It will taste better.

3. Prepare a bowl of seasoning. Add cooking wine, vinegar, sugar, salt and soy sauce and stir well.

4. Pour it carefully on the fish and don't let go of the head and tail. Put ginger in the belly of the fish, put it on the back of the fish and sprinkle with onions.

5. After the boiler water is boiled, add the prepared fish and steam for 7 minutes. Turn off the heat and simmer for one minute.

6, and then use soy sauce, cooking wine, cooking oil, into the pot to adjust the oil juice.

7. Take out the steamed fish, throw away the cooked onions and ginger, pour out the water in the fish dish, and then add the onions and garlic. Pour the prepared oil juice on the fish while it is hot. Hot oil can stimulate the fragrance of onions, garlic and fish.

Steamed bass is ready! Dip a piece of meat in soup, unparalleled. This meat is tender.

Tip: Steamed perch must be cooked well, not more than 8 minutes. Only in this way can the meat of perch remain fresh and tender.

The flounder thinks steaming bass is very simple, and it can be done well by mastering the following tips.

Steamed fish is eaten fresh, and it is best to kill it now.

Steamed fish tastes delicious. We don't add salt to steamed fish. Giving salt will not only reduce the umami taste, but also make the fish old and tender.

Steamed fish should be steamed with hot water. Fish steamed in hot water is tender, while fish steamed in cold water will be particularly old and have no fishy smell.

Steamed fish must be well cooked and steamed, so that the fish will be tender. Generally, the time for steaming fish is less than 10 minute, and the fish with a weight of 1 kg can be steamed for 6 minutes. If steamed for too long, the fish will get old. When the fish is stuck, we can hold it with chopsticks. If the fish doesn't stick to chopsticks, it will be steamed.

Yellow rice wine, light soy sauce, steamed fish and soy sauce, which consume oil, are blended according to the ratio of 3:2:3: 1, and half a teaspoon of sugar and half a teaspoon of salt are added according to taste. After blending, they are heated in the microwave oven until they are bubbling and boiling. Steam the fish and pour it on it.