Songjiang perch clip

Ingredients: Songjiang perch 1 (about 750g), ham 1 00g, winter bamboo shoots 50g, onion 20g, radish15g, refined salt 5g, cooking wine15g, pepper 2g, monosodium glutamate 2g, cooking oil/kloc-2g.

Making:

1, fresh perch slaughter, descaling and viscera cleaning. Take off the head and tail with a knife and cut it into two pieces, leaving the bones.

2. Marinate the fish head and fish tail with refined salt and cooking wine, slice the fish fan with a knife, marinate the fish fillet with seasoning, cut the ham into rectangular slices and steam in a cage. When the winter bamboo shoots are cooked in the pot, take them out and cut them into long square pieces. Scallion is slightly scalded in warm water, and fish fillets, ham slices and winter bamboo shoots are put into the clip.

3. Take a long waist basin, put the fish head and tail back and forth, center the keel, arrange fish clips on both sides, steam it in a cage and take it out.

4. Heat the wok, heat the cooking oil, stir fry the onions, remove the onions, and pour the hot oil on the fish. Radish ornament.

Features: fresh and tender fish, fragrant ham, beautiful shape and bright color.

Grilled bass with four cheeks

Raw materials: Songjiang perch 1 (about 600g), bread crumbs 100g, raw flour 30g, cooking wine 25g, refined salt 1g, dried pepper 15g, a little salt and pepper, onion and ginger respectively, and refined oil/kloc-0.

Making:

1. Scale the perch, wash the internal organs, cut the fish from beginning to end, remove the fish on both sides, then put the inclined edge of the fish into a container for sizing and pat it with bread crumbs.

2. Put the whole fish bone on the basic seasoning, paste it, string bamboo sticks, shape it, and fry it in the oil pan until golden brown.

3. Put the refined oil into the pot, and when the oil temperature is 40% to 50% hot, add the fish fillets and fry until golden brown, and take them out. Put chopped green onion and dried pepper into the pot, add fish fillets and sprinkle with salt and pepper, then turn them over evenly, take them out and put them into the pot.

Features: golden color, crisp outside and tender inside.

Songjiang perch is rich in nutrients, with protein content as high as 17.82% and fat 1.62%. There are also a lot of nutrients such as sugar, calcium, phosphorus, iron, vitamin A and vitamin B. Since ancient times, Songjiang perch, Yellow River carp, Songhua River salmon and Xingkai Lake white fish have been known as the four famous fish in China. On the dining table, bass braised in brown sauce, boiled in soup and boiled in soup are delicious and deeply loved by diners. Not only that, perch can also be used as medicine. Traditional Chinese medicine believes that perch is sweet in taste and flat in nature, which is beneficial to the spleen and stomach, calming the five internal organs, tonifying the kidney and nourishing the liver. It is mainly used for treating edema and wind arthralgia in pregnancy and preventing miscarriage.

"The Classic of Materia Medica" says: "Perch is sweet and light, suitable for the spleen and stomach." The kidney governs the bones, the liver strengthens the tendons, the taste belongs to yin, and it belongs to the viscera, benefiting the Yin Qi of the two viscera, so it can benefit the bones and muscles. "Jiayu Materia Medica" commented: "Perch eats more and pleases people. "As for its medicinal efficacy, there is a song that says: perch tastes sweet and flat, benefits the spleen and stomach, tonifies the liver and kidney, tonifies the middle energizer, prevents miscarriage and cures wind arthralgia, and women have edema during pregnancy.

Incidental diet:

Aunt Fang, perch ginger and onion soup:

Cooking perch meat with ginger and leek can cure children's indigestion.

Party 2, steamed bass with Beiqi:

500 grams of perch, its meat is steamed with 40 grams of Beiqi, salt and water for cooked food. It is suitable for postoperative wound healing, dyspepsia in children, pregnancy edema, and restless fetal movement.

Toyosuke Baizhu Chenpi Perch Soup:

50 grams of perch meat, 0/5g of Atractylodes macrocephala10g of dried tangerine peel10g, eaten in the same soup. Indications: diarrhea due to spleen deficiency and chronic abdominal pain.