"Grouper" is as white as chicken and delicious, so it is also called "chicken fish", which can be compared with the famous freshwater mandarin fish. In order to keep it delicious, it is usually steamed with it. Steamed sea bass belongs to Zhejiang recipe, and the main raw material is grouper; The process is steaming, and the production is simple.
Raw material of steamed bass: tiger spot.
Ingredients of steamed sea bass: shredded ginger, shredded onion and shredded coriander.
Steamed sea bass seasoning: 2 shreds of red pepper (color matching), light soy sauce, a little peanut oil.
Practice of steaming sea bass;
1. Wash the grouper, gut it and put it on a plate. In order to make the fish cooked and delicious, cut several ways on both sides.
2. Prepare the ingredients, cut them and put them in the butterfly.
Before steaming the fish, put half a piece of ginger on the fish and sprinkle a little peanut oil.
4. Boil the water in the pot and put it into the steamer.
5. Steam the fish for 10 minutes (pay attention to the heat to avoid overcooking the fish.
6. Put peanut oil in another pot, add ingredients to stir fry and smoke, then pour the hot ingredients directly on the steamed fish and steam for 1 minute. Steamed sea bass is ready.
This article introduces: How to make grouper delicious? What are the practices of grouper? Today I will teach you how to steam sea bass.
Tips:
1. Grouper is one of the precious seafood. According to the shape and color of the skin, there are rat spots, erythema, green spots, oil spots, star spots, fir spots, sesame spots, spots and yellow nails. The first three are the best. In order to keep its meat tender and delicious, it is often used for steaming. And the steaming method is very particular.
2. If you need to handle it yourself, first put the grouper on the chopping block and stun it. Put it in hot water at 70℃ and take it out. After the water is too cold, clean the fish scales. Cut a knife on the anus, cut off the gill root, insert bamboo chopsticks into the belly from the mouth to the gill, take out the gill and internal organs, wash them, and wipe the fish evenly with salt.
When steaming, you can put bamboo chopsticks on the long board first, and then put the fish in. When steaming, the hot air is easy to circulate, which can shorten the heating time and make the whole fish heated evenly. Full firepower, steaming time 10 minute. Steamed for a little longer, the meat and bones are not easy to separate, and the umami flavor is also lost.
Healthy eating:
1. The protein content of grouper is high, but the fat content is low. In addition to amino acids necessary for human metabolism, it is also rich in a variety of inorganic salts, iron, calcium, phosphorus and vitamins.
2. The nutritional components of fish skin colloid play an important role in enhancing the complete growth of epithelial tissue and promoting the synthesis of collagen cells, so it is called a fish for beauty and skin care. It is especially suitable for women to eat after delivery.
3. Grouper has the medicinal value of invigorating spleen and benefiting qi. Because grouper contains dimethyl sulfone (MSM) and astaxanthin at the same time, it has excellent antioxidant and anti-aging effects, so it has the title of "fish for beauty and skin care".
Food taboos:
Most people can eat it.