Songjiang perch clip
Ingredients: Songjiang perch 1 (about 750g), ham 1 00g, winter bamboo shoots 50g, onion 20g, radish1,refined salt 5g, cooking wine15g, pepper 2g, monosodium glutamate 2g, cooking oil/kloc-2g.
Making:
1, slaughter, descaling and viscera cleaning of fresh perch. Remove the head and tail with a knife, cut into two parts, and leave the bones.
2. Marinate the fish head and tail with refined salt and cooking wine, slice the fish fan with a knife, marinate the fish fillets with seasoning, cut the ham into square long slices and steam it in a cage. After the winter bamboo shoots are cooked in the pot, take them out and cut them into cubes. Scallion is slightly hot 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 in front and back, center the keel, arrange fish clips on both sides, steam them in a cage and take them out.
4. Heat the wok, heat the cooking oil, stir fry the onion, take out the onion 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 gills
Raw materials: Songjiang perch 1 (about 600g), bread crumbs 1 00g, raw flour 30g, cooking wine 25g, refined salt15g, dried pepper15g, a little salt and pepper, a little onion ginger, and refined oil/kloc-.
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 fish oblique blade into a container for sizing and pat it with bread crumbs.
2. Put the whole fish bone on the basic spice, 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. When the oil temperature is 40% to 50% hot, add the fish fillets and fry until golden brown, and then take them out. Put chopped green onion and dried pepper into the pot, add fish fillets and sprinkle with salt and pepper, then mix them evenly, take them out of the pot 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 as 1.62%, and there are 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 whitefish have been called the four famous fish in China, with Songjiang perch as the head. 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 has the functions of benefiting the spleen and stomach, calming the five internal organs, tonifying the kidney and benefiting the liver, and is mainly used for treating women's pregnancy edema, wind arthralgia and other diseases, and can also prevent miscarriage.
"Materia Medica Classic" says: "Perch, sweet and light, is suitable for the spleen and stomach." The kidney governs the bones, the liver strengthens the tendons, and the taste belongs to yin, and yin always belongs to the viscera, which is beneficial to the Yin Qi of the two viscera, so it can benefit the bones and muscles. "Jiayu Materia Medica" commented: "Eating more bass is pleasant. "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 chives can treat children's indigestion.
2. Steamed perch 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, edema of pregnancy, and restless fetal movement.
Fonso. Baizhu Chenpi Perch Soup:
50g of bass meat, 0/5g of Atractylodes macrocephala10g of dried tangerine peel10g of dried tangerine peel, and boiled together for eating. Indications: diarrhea due to spleen deficiency and chronic abdominal pain.