Steamed sea bass
One, the sea bass slaughtered, in addition to internal organs, clean. Mixed with salt, sesame oil, monosodium glutamate, etc., poured into the perch belly. With two or three green onions on the bottom of the dish, green onions on the sea bass.
Two, and then shredded pork, mushrooms, ginger and (a little) hot salt, soy sauce, ground chestnut powder, stir, coated in the fish, steam ten minutes across the water over high heat, cooked, take out half of the original juice, plus raw green onion and pepper on the fish, and then boil lard topped with a slight amount of soy sauce, that is good.
Steamed sea bass
Materials: sea bass between 9 two to 1 catty 1
Ingredients: ginger a piece of green onion 5, soy sauce half a rice bowl, a little oil
Practice:
1, subdivided sea bass clean, in the body of the fish proportional to the diagonal cut three cuts, put the fish in the plate
2, will be five white onion with root clean, green onion leaves cut into juliennes crosswise, Ginger cut into julienne;
3, put ginger into each diagonal cut of the fish;
4, put 5 green onion white on both sides of the fish and the fish;
5, the pot of water boiling, the fish into the water has been boiled in the pot can be steamed for 7 minutes, do not exceed the time!
6, will be steamed fish in all the ingredients and soup all to off, to clean;
7, bass from head to tail pour soy sauce, sprinkle shredded green onions;
8, the pan put a little oil hot, from head to tail poured on the fish, can be served.
Note: fish less than 9 two or more than 1 catty are not delicious!
Steamed sea bass
Raw material: Songjiang sea bass
Features: scales fine small, tender meat, rich in nutrients
Origin: China's coastal specialties, since ancient times, especially in the Songjiang (now: Shanghai) produced the most famous.
An allusion to: "After the Han Book - Zuo Ci biography" contains: "Cao from the grace of the guests said: today's meeting, delicacies are slightly prepared, the less Wusong River perch ear."
Methods:
1) scrape off the fish scales, out of the viscera, in the back of the fish to open a knife, clean with
2) the fish flat on the waist plate, dripping a little soy sauce, wine, pepper and refined oil, sprinkled with shredded green onions, ginger, red pepper
3) put into the boiling water drawer, and at the same time steaming on a small bowl of soy sauce with
Time: about fifteen minutes After taking out, drizzled with steamed soy sauce can be
Steamed sea bass
Raw materials:
Seabass 1 (500 ~ 600 grams), 30 grams of cooked ham, 30 grams of sliced bamboo shoots, 4 mushrooms, a little parsley.
Accessories:
5 grams each of sliced ginger and shredded green onion, 5 grams of salt, 15 grams of cooking wine, a little soy sauce, and 50 grams of chicken broth.
Practice:
Preparation:
Remove the viscera of the sea bass, clean up, wipe the body of excess water into the steaming tray; cut the ham into slices of similar size with the bamboo shoots, yards in the fish; mushrooms soaked in warm water, remove the tip, slices, also yards in the body of the fish and the surrounding area, and then ginger, green onion, shredded into the fish tray, and then pour in the salt, soy sauce, cooking wine; cilantro, choose to wash, cut sections of spare. The first thing you need to do is cut the cilantro into pieces and set them aside.
Practice:
1. Boil the water in the steamer over high heat, put the fish into the pan, steam over high heat for 8 to 10 minutes, take out the fish as soon as it's cooked, and pick out the ginger and green onion.
2. Boil the chicken broth and pour it over the fish, garnish with cilantro segments.
Tips:
1. If you don't have chicken broth, you can use chicken essence into the water instead, adding chicken broth is mainly to increase the freshness of the steamed fish, do not add can be.
2. Fish made with this cooking method of steaming should be as fresh as possible, in addition to sea bass, grass carp, Wuchang fish, Mandarin fish, etc. are also available.
Features:
Perch is warm in nature and has the effect of replenishing the middle chi, nourishing yin, appetizing and promoting lactation. The perch will become fat after autumn, and its meat is as white as snow, so it is said that "the perch smells good on the day of the west wind".
Steamed sea bass
Features:White color, fresh flavor, suitable for all seasons.
Information
Seabass (1, 700g), shredded pork (50g), shredded mushrooms (20g), salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), ginger (15g), pepper (a little), green onions (2), ground chestnut powder (a little), monosodium glutamate (a little).
Preparation
Slaughter the sea bass, remove the viscera, wash. Mix with salt, sesame oil, monosodium glutamate and pour into the perch belly. With two or three green onions on the bottom of the dish, green onions on the sea bass. Second, and then shredded pork, mushrooms, shredded ginger and (a little) hot salt, soy sauce, ground chestnut powder, stir, coated in fish, steam ten minutes across the water over high heat, cooked, take out half of the original juice, plus raw green onion and pepper on the fish, and then burned lard poured on, a little with a moderate amount of soy sauce that is good.