The practice of steaming perch:
1, a bass, the internal organs are not used, washed and put on a plate for later use.
2. Put a little salt on the fish and sprinkle with shredded ginger.
3. steam in the pot.
4, steaming 12 minutes, you can open the lid to see, if the fish's eyeballs have fallen out or chopsticks have been inserted into the fish's body, you can still insert them to the end, which proves that the fish has been steamed almost, if the fire has passed the fish, it will be very old, on the contrary, the fish will still stick to the fishbone when eating.
5. After steaming out of the pot, pour the steamed fish soy sauce on the fish (usually sold in supermarkets) and sprinkle with shredded onion.
6, on the oil pan, be sure to wait until the pot is red and then put the oil until the oil burns straight and smokes, and then pour it on the fish.
Question 2: How long does it take to steam perch? 1. A bass without viscera should be cleaned and put on a plate for later use.
2. Put a little salt on the fish and sprinkle with shredded ginger.
3. steam in the pot.
4. Steam for about 12 minutes, and the lid can be uncovered. If the fish's eyes have fallen out, or chopsticks are stuck on the fish, it proves that the fish is almost steamed. When the fire is over, the fish will be very old. On the contrary, when eating, the fish will still stick to the fishbone and cannot be peeled off.
5. After steaming out of the pot, pour Lee Kum Kee brand steamed fish soy sauce on the fish (usually sold in supermarkets), and then sprinkle with shredded onion.
6. put oil in the pot, be sure to wait until the pot is red, then put oil until the oil burns straight and smokes, and then pour it on the fish.
Question 3: How long does it take to steam perch? Composition:
500 grams of perch food.
Eat two slices of scallion together.
Eat three slices of ginger together.
Five-phase food of Lycium barbarum
Proper amount of oil
Steamed fish and soy sauce
Proper amount of cooking wine
Proper amount of salt
Recipe practice:
1. A bass, take out its internal organs and clean it.
2. Slice ginger and onion, put shredded ginger, shredded onion, cooking wine and salt on perch and marinate for 10 minute.
3. Spread shredded onion and shredded ginger under the fish, bring the water to a boil, put the pickled fish in a steamer, steam for 8 minutes on high fire, turn off the fire and stew for 2 minutes, and then take it out.
4. Take out the fish, pour out the steamed juice, pinch out the shredded onion and ginger, and pour in the steamed fish and soy sauce.
5. Take another pot, stir-fry onion oil with cold oil in a hot pot, pour it on the steamed bass, and sprinkle with onion and medlar.
A smooth steamed bass is ready.
Question 4: How long does it take to steam perch?
1 bass,
French mixed fish soup
Soy sauce (50ml), cooking wine (2tsp), oyster sauce (2tsp), onion, ginger slices (5g), lemon (1), salt and oil (appropriate amount).
working methods
Deal with the fish, fill the belly with onion and ginger slices, and marinate with salt, lemon juice and cooking wine for a while.
2. Mix the steamed fish, soy sauce and oyster sauce into juice and steam with the fish for 10 minute.
3. Heat the oil and pour it on the surface of steamed bass.
Question 5: How long does it take to steam perch? 1. A bass without viscera should be cleaned and put on a plate for later use.
2. Put a little salt on the fish and sprinkle with shredded ginger.
3. steam in the pot.
4. Steam for about 12 minutes, and the lid can be uncovered. If the fish's eyes have fallen out, or chopsticks are stuck on the fish, it proves that the fish is almost steamed. When the fire is over, the fish will be very old. On the contrary, when eating, the fish will still stick to the fishbone and cannot be peeled off.
5. After steaming out of the pot, pour Lee Kum Kee brand steamed fish soy sauce on the fish (usually sold in supermarkets), and then sprinkle with shredded onion.
6. put oil in the pot, be sure to wait until the pot is red, then put oil until the oil burns straight and smokes, and then pour it on the fish.
Question 6: How long does it take to steam perch? A kilo of perch needs steaming 12 minutes. Knife cutting seasoning under the back of the knife: onion and ginger slices, fish sauce, steamed fish, soy sauce, oil consumption, monosodium glutamate and chicken essence.
Question 7: Steaming bass for a few minutes is about 10-20 minutes. Here's how to do it. I hope I can help you.
Composition:
pole
energy
verdant
wine
Daxida freshness zhi
olive oil
Small red pepper
Exercise:
1. The viscera and gills of perch were removed and cleaned.
2. Cut ginger into half shreds, cut red pepper obliquely, cut onion into half shreds, and carve knives on both sides of perch.
3. Rub a little wine on both sides of the fish, not too much.
4. Put the ginger slices on the flower edge of the fish, spread the onion and shredded ginger, spread the onion on the plate, and put the fish on the onion.
5. Boil a pot of water and put the bass in it.
6. Steam on high fire for 5 minutes, then steam for 2 minutes after turning off the fire, and take out the pot.
7. Clip off the fish and ginger onions on the plate and pour out the soup on the plate.
8. Sprinkle shredded onion and red pepper on the fish.
9. Take another small pot, pour 1 tbsp olive oil and heat it.
10. Pour in the joyful and fresh juice and heat it with low heat.
1 1. Pour the hot oil juice on the fish while it is hot.
12. Eat it while it's hot, but it won't taste good when it's cold.
Question 8: How long does it take to steam the steamed fish? Generally speaking, about one and a half kilograms of fish are steamed in the pot for seven minutes.
Question 9: Steamed bass. Oh, how long will it take? What seasoning do you need? A kilo of perch needs steaming 12 minutes. You have to cut the seasoning at the back of your stomach: steamed fish with onion and ginger slices and fish sauce, soy sauce and monosodium glutamate chicken essence.