I, steamed sea bass cooking skills to steamed dishes, the taste belongs to the light. Steamed sea bass is one of the special traditional dishes of Guangdong Province. Belonging to the Cantonese cuisine, one of the seafood recipes, with perch as the main material for the production of cooking techniques to steam perch, the taste is salty and fresh.
Two, the sea bass is rich in a variety of nutritional values, is the highest amount of DHA in freshwater fish, so the steamed sea bass is the most brain. Choose about one catty of sea bass, steamed just the right amount of time to fire, the fish just cooked, tender and smooth, the freshness of the fish is completely presented. The broth with the sweetness of rice wine and the fragrance of soy sauce is absolutely enjoyable in every bite.
Three, sea bass: sea bass has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, resolving phlegm and relieving coughs, and has a very good tonic effect on those who are deficient in liver and kidney. Perch can also cure fetal restlessness, produce less milk and other diseases. Expectant mothers and women eat perch is a kind of both tonic, and will not cause overnutrition and lead to obesity nutritional food, is the fitness of blood, spleen and qi and good health and well-being of the body. In addition, bass blood there are more copper elements, copper can maintain the normal function of the nervous system and participate in several kinds of material metabolism of the key enzyme function play.
Four, copper deficiency of people can eat bass to supplement. Freshwater fish in the bass, its muscle fat in the DHA content of all the samples tested topped. In order to avoid making the valuable DHA in the fish meat to reduce the loss of consumption, but also pay attention to reasonable cooking methods. DHA does not tolerate high heat, so for the DHA-rich fish, it is recommended to use the method of steaming or stewing, do not recommend deep-frying, because the frying temperature is too high will greatly damage the valuable DHA, so steaming sea bass is the most complementary to the brain.
fifth, sea bass steaming do not take the viscera from the stomach area, take chopsticks from the mouth of the viscera strangled out, washed, the fish body gently cut a few knives, touch a little salt, put the fish on the plate with chopsticks pads, support it up well ripe.
Six, steamed fish tips water boiling fish into the steamer, 3 minutes after the removal, the plate of fish soup poured, and then into the steamer to continue to steam, the fish cooked without fishy taste. Expensive live fish steamed, only when pouring off the soup after 3 minutes of steaming with salt, shredded green onions and a very small amount of shredded ham, other seasonings are not used at all to highlight the fish flavor.