Health effects

Perch: tonic spleen and kidney mushrooms: activate blood stasis ham: appetizing

Hello, I'm glad to answer your question, steaming perch, this dish of Cantonese cuisine market characteristics, but also is the usual life of people's favorite food. In fact, the practice is also very simple as follows:

First of all, buy sea bass from the farmers' market, back home to the scales, in addition to the viscera, clean, open a few cuts in the back of the fish, stuffed with shredded green onions and ginger, smeared with salt, cooking wine, marinate for a while (like spicy can also be added to some of the small chili peppers)

Secondly, the water in the steamer pot to open, and then the fish into the pot. Steam 6-7 minutes off the fire and then use the residual temperature of the pot "virtual steam" 5-8 minutes immediately after the pot. Then, you can add the soy sauce and water to the pot and boil it.

Finally, pour the water out of the pan and pour the hot seasoning into the pan. Sprinkle shredded green onions, you burn hot oil poured on the fish, sprinkle red chopped pepper decoration can be

In our daily life, the fish on the table is the most often seen a dish, because the fish is nutritious, tender meat, but also provides a lot of livestock meat can not provide minerals and vitamins, and the meat is also more than the livestock meat is tender, easy to digest, so it's very popular.

Eating fish in addition to absorbing nutrients, is for a "fresh" word. There are many ways to do fish, braised, fried, boiled, steamed, barbecued, etc., and steamed is the most experience fish "fresh" cooking method, from the nutritional point of view, steamed fish can maintain the original color of the fish flavor, meat, delicious, the original nutrients are not easy to lose.

Steamed fish cooking method is also a learning experience, not simply put the fish to the pot a put, sprinkle salt, into the onion and ginger and other seasonings steamed a steam on the end of the matter. Do a good job of a plate of steamed fish, from the selection of fish to the ingredients, from the plate to the pot, from the fire to the virtual steam, each step has to pay attention to, each step can not be less.

Specifically how to do good? Or to see each step, follow the steps to do, it is right!

| Steamed Sea Bass |

By Squirrelfish77

Ingredients

Main Ingredients: 1 sea bass, ? green onion, 1 piece of ginger, green onion shredded in moderation, 2 dried chili peppers, Cooking oil moderate

Accessories: cooking wine 2 spoons, salt 1 spoon, 2 spoons of soy sauce, 1 spoon of balsamic vinegar, 2 spoons of oyster sauce, 1 spoon of sugar

Practice

1. ready to prepare the ingredients, sea bass is best to choose 1 catty or so, this catty weighs the most tender fish, suitable for steaming.

2. Perch ripped, scaled, dug gills, cleaned up, both sides hit the straight knife. If you can't clean up by yourself, you can sell the fish stall owner to help clean up the fish belly right in the middle of the fish bone seam in the blood must be cleaned, because this place is very fishy.

3. Prepare some green onion, ginger, the bottom of the plate point on the green onion. Ginger slices, put the sea bass on the plate, the surface evenly coated with a layer of salt, add cooking wine to wipe well, the fish body and fish belly should be stuffed with green onion segments and ginger slices, marinate for more than 20 minutes.

4. Steamer into the appropriate amount of water to boil, put the marinated sea bass into the steamer, cover the lid, high heat boil, steam 8 minutes is good. 8 minutes is just right, the fish meat is tender, smooth and fresh, just the right taste. Of course, according to the size of the fish to determine, 1 catty or so of perch this time is just good, if the perch is larger, to increase the time appropriately.

5. Steam fish during the period, we mix a sauce, take a small bowl, add 2 spoons of soy sauce, 1 spoon of balsamic vinegar, 2 spoons of oyster sauce, 1 spoon of sugar, mix well on it. Some people like to use steamed fish soy sauce, but I prefer to make my own sauce because I don't like the flavor of the soy sauce.

6. Fish steamed, take it out, pour off the soup in the plate, this steamed fish soup is very fishy, will affect the fresh taste of the fish, so be sure to pour off. Then put on the shredded green onions and chili pepper rings. Shredded green onion is a large green onion cut into julienne, soaked in water and made, chili pepper ring is also I use dried chili hot water soaked and cut. The chili peppers can be replaced with millet chili peppers, as I did not have any on hand, so I used dried chili peppers instead.

7. Just mix the sauce evenly poured on the body of the fish, frying pan burning some hot oil, while hot pour on the shredded green onions and chili pepper circles on the good. Steamed sea bass is ready, served on the table to eat it!

Bass is divided into sea bass and freshwater bass, we can buy sea bass in the supermarket are basically chilled, while freshwater bass can be purchased fresh. Whether it is sea bass or freshwater bass its flavor is very fresh, nothing fishy, meat for the garlic clove meat, most suitable for steaming, braised or stewed. The best time to eat sea bass is the end of autumn and early winter, when the sea bass is particularly fat, fish meat accumulation of nutrients is also the most abundant.

Perch is rich in protein, fat and carbohydrates and other nutrients, but also contains vitamin B1, B2 and a variety of minerals. The nutrients in sea bass are very easy for our body to absorb and accept, especially for children and the middle-aged and elderly people are very beneficial.

"Steamed perch" (We use freshwater perch, which is also known as river perch.)

Main Ingredients

One sea bass

Side Ingredients

Onion, Ginger

Seasoning

Steaming Fish Soya Bean Sauce, Cooking Wine, Salt, Peanut Oil

< strong> Preparation Steps

1 、 Slaughter the fresh sea bass, remove the scales and gills, and remove the internal organs. Use cooking wine to coat the fish all over the body inside and outside, and then again with salt, (this treatment can remove the fishy odor on the fish.) Set aside.

2, white onion white cut into fine silk into a bowl and add water, (this can make the onion silk curved and rolled.) Then cut three large onion segments. Ginger cut into thin julienne, and then cut four ginger slices.

3, pot on the fire add boiling water, wait for the water to boil, the fish into the pot scalded and quickly fish out (this can make the fish further deodorization.) Put it into a plate, put the scallion and ginger slices evenly on the fish, and put two chopsticks underneath the fish. (This will allow the fish to mature faster and more evenly.)

4, steamer placed on the fire, add boiling water to the water to boil, the steamed bass into the pot, high-fire steaming six minutes off the fire, do not rush to take out the perch and then smothered for two minutes. (This fish is just cooked through the meat is the most delicious time.)

5, sea bass steamed, will be padded in the fish body under the chopsticks out, remove the fish on the onion and ginger and then steam out of the soup poured out, and then the green onion, ginger evenly sprinkled in the fish, along the edge of the plate to add the steamed fish soy sauce.

6, frying pan on the fire, add the right amount of peanut oil in the pot to heat, and then pour on the fish can be.

This is a meaty and delicious " steamed sea bass " on the production is complete, so the steamed sea bass is most delicious!

I'm glad to answer this question, I'm Vegetable Weiwei

Fish should be loved by many people. Fish above the market a lot of kinds of fish, the family side to buy more is grass carp, crucian carp and then perch, talk about perch a lot of people are not unfamiliar with the perch, perch tender and delicious all the little ones recognized, perch meat white, tender, fragrant, beautiful. It has only one main thorn. This meat is in the shape of garlic cloves. Easy to eat, so it is very popular with the elderly and children.

Steamed sea bass is a home-cooked food for young and old, usually cooking at home, steamed sea bass does not need to put too much seasoning, the cooking method is steaming. As a result, the new beauty of the sea bass is more complete, and the nutritional value is not reduced. Usually at home to do steamed sea bass, sometimes the taste is fishy, the meat is not tender, and the steamed sea bass is not directly put into the pot to steam. Add this step before cooking, the meat is tender, no fishy flavor.

When we go to buy sea bass, most of them are simply treated, so we just need to clean them when we go back. When cleaning, pay attention to cleaning the black film on the belly of the perch, removing the black film can effectively remove some of the perch's fishy flavor. Rinse the fish several times with water, especially the blood of the gutted fish should be rinsed and drained. Then cut a slice on both sides of the perch body and a slice on both sides of the back. Place the perch in a dish, pour in a small amount of cooking wine and spread it as evenly as possible on the body of the fish, and then put in a few slices of ginger and green onions. The belly of the sea bass is also stuffed with ginger and scallions and has the lowest salt content. Marinate for about 10 minutes. Marinating is also effective in removing the fishy flavor.

Boil water in a pot. When the water boils, we put the perch on the wheelbarrow. Steam for 5-8 minutes. When you turn off the heat, do not open the lid of the pot, the perch is not taken out. Then simmer for 5 minutes with the remaining heat in the pot and then remove from the pot. It should be noted that the perch must be put in after the water boils. That way, the high temperature locks in the flavor of the fish and makes it more tender to eat. During the cooking process, we will cut some ginger, onion and red pepper, wash them with cold water and then control the water bar reserve. After the sea bass is steamed, pour out the steamed water in the plate, the water in the plate is fishy after all. Then just put in the onion, ginger slice all pick out, put the prepared ginger, onion, red pepper on the fish.

bowl into two tablespoons of soy sauce, a spoon of vinegar, a spoon of oyster sauce, three tablespoons of Shaoxing wine, a small amount of sesame oil, mixing into the seasoning sauce, the pan burned a little bit of life cooking oil, will be seasoning sauce poured into the sauté together, the oil burned to seventy hot, seventy percent of the heat that is, to see the oil began to smoke, then the next hot oil evenly sprinkled to the top of three silk, so that you can be the flavor of the three silk stimulated, then that this tender and delicious flavor of the fish, and then the three silk, and the three silk. Then that this tender and delicious steamed sea bass is done, the little ones eat when you want to dip a dip in the soup, that will be very flavorful.

Have you learned to steam sea bass? The key step is to marinate the sea bass. Secondly, pay attention to the cooking time of the sea bass. Actually the method is very simple, but the sea bass is very delicious. You can try it at home, perfect for beginners to learn!

Hello, I like family food production of quality food field creator @ Liu brother food, I'll answer this question: bass rich in a variety of nutrients, is the highest flavor of freshwater fish in the highest species of fish; bass meat tender especially suitable for the practice of steaming, cooking steamed perch skills are simple, the taste belongs to the salty fresh.

Steamed sea bass according to the division of the cuisine belongs to the Cantonese cuisine, is one of the characteristics of Guangdong Province, traditional dishes. In the production of steamed sea bass, usually choose a catty to a catty and a half of sea bass, steamed fire should be just right, the time should be just right, to achieve the fish just cooked, tender and smooth, the sea bass fish meat to be completely presented; soup salty and savory, soy sauce incense, very delicious.

The following is to share with you the production of steamed sea bass a few key points to note:

In the production of steamed sea bass, the purchase of sea bass generally want to buy a catty to a catty and a half of sea bass, it is best to be a catty or so, do not more than one and a half pounds; if you choose a larger sea bass is not suitable for the production of steam, one is the need for a larger pot of steam; the second is not easy to grasp! Steam fish fire, can not be steamed through the fish (this is the main reason not to choose a larger body bass to make steamed).

After the sea bass is packed, make a deep cut along the back of the fish (note: it is best not to cut a flower knife in the body of the sea bass, which will affect the appearance of the steamed sea bass). Coat the fish with salt and the inside of the fish once, and marinate the sea bass into the bottom flavor.

Making steamed sea bass steamed fish is the key to the fire, the general sea bass into the steamer; open the fire 8-10 minutes, turn off the fire, do not immediately open the lid out of the pot, to continue to simmer for 20 minutes, open the lid and take out. This will ensure that the fish is just cooked, so that it is tender and smooth.

When making the cut ginger some sprinkled on the fish, some spread to the bottom of the plate; with two chopsticks to set up the fish, out of the pot after pouring out of the steam broth (so you can go with the fish steamed fish broth in the fish smell).

The basting sauce is the key to making steamed sea bass seasoning. The simple way is directly in the mall to buy "steamed fish soy sauce", while hot to pour the steamed fish can be; in addition to buying ready-made "steamed fish soy sauce" can also be prepared, prepared in a number of ways, simple seasoning preparation with the seasonings are: salt, sugar, Soy sauce, oil, water.

Finally, heat the oil in the pot, pour the oil on the fish while it is hot.

Steamed sea bass is one of the special traditional dishes of Guangdong Province. It belongs to the Cantonese cuisine, one of the seafood recipes, with sea bass as the main material for the production, the cooking technique of steamed sea bass is based on steamed vegetables, and the taste belongs to salty and fresh.

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 complementary to the brain.

Ingredients: 1 sea bass

1 tablespoon of vegetable oil

1/2 teaspoon of common salt

1 small piece of ginger

2 tablespoons of soy sauce

1 piece of garlic

1 teaspoon of cooking wine

2 thin shallots

Steps

1. Freshly slaughtered sea bass is well processed.

2. Make three cuts on each side of the fish and rub the fish with cooking wine and then salt.

3. Fish on the top and bottom of the code on the ginger, marinate for 10 minutes.

4. Pour off the excess water in the dish, hot water on the pot to steam for 10 minutes.

5. Mince the garlic while steaming the fish.

6. Put a tablespoon of vegetable oil in a hot pan and heat it up, put the garlic granules in the pan and stir-fry over low heat, and stir-fry the garlic granules until they are golden brown.

7. Steam the fish and pour off the water in the plate, and put on the scallions.

8. Pour the garlic and oil on the fish while it is still hot.

9. Finally, drizzle with soy sauce.

Cooking tips

When frying garlic, pay attention to the fire, frying too much will have a burnt bitter flavor, frying and pouring on the fish immediately after the pan, stimulate the sweet taste of the fish.

Steamed sea bass cooking skills to steamed vegetables, the taste belongs to salty and fresh. I also make this dish at home often.

We first prepare the following materials: sea bass, green and red peppers, ginger, cilantro, green onions.

The first step: sea bass cleaned, in the front and back of a few cuts.

Step 2: Put it in a basin, add saltpeter, cooking wine, green onions and ginger, and marinate for half an hour with your hands coated evenly.

Step 3: Cut the green and red bell peppers and scallions into julienne strips.

Step 4: Steam the marinated fish for 20 minutes.

Step 5: Spread the shredded green and red bell peppers, scallions on the fish, and some steamed fish soy sauce.

Step 6: Drizzle with hot oil.

A simple steamed sea bass is ready, original flavor! Very tender!

Bass is one of the most common ingredients on my dinner table. I'm not sure if it's a good idea, but I'm sure it's a good idea.

As the sea bass is not only rich in protein, fat and other nutrients needed by the human body, but also contains vitamin B1, B2, phosphorus, iron, copper and other trace elements. As the fish has fewer spines and tender meat, it is favored by children and the elderly.

Ingredients: sea bass Ginger, garlic, salt, soy sauce, cooking oil and so on.

Steps: 1, fresh sea bass a tail clean. Fish scales removed clean, especially in the gills can not be missed. The black membrane inside the fish belly should also be removed, which can better solve the fishy flavor.

2, bass body cut on the knife. It can be better flavored.

3, prepare a bowl of seasoning. Put cooking wine, vinegar, sugar, salt, soy sauce and mix well.

4, carefully poured on the fish body, head, tail do not let go. Ginger into the belly of the fish, the back of the fish, sprinkle with scallions.

5, steamer pot water boiling, put on the organized fish, high heat steaming 7 minutes. Turn off the heat and simmer for a minute.

6, and then with soy sauce, cooking wine, cooking oil, into the pot to adjust the oil sauce.

7, take out the steamed fish, cooked green onions and ginger thrown away, fish plate inside the water poured out, and again into the green onions and garlic. Put the good oil sauce poured on the fish while hot. Hot oil can stimulate the flavor of onion and garlic and fish.

Steamed sea bass is ready! The meat is so fresh that you can't beat it. The meat is very tender.

Tip: Steamed sea bass must master the fire, not more than 8 minutes. This will keep the meat tender.

Flounder think steamed sea bass is very simple, master the following tips you can also do well.

Steamed fish is to eat a fresh, the best is to kill now eat.

Steamed fish is to eat a fresh flavor, we steamed fish is not to give salt, give salt will not only reduce the fresh flavor, but also aging fish, eat not tender.

Steaming fish to steam with hot water, hot water steaming fish tender, cold water steaming fish will be particularly old, and there is no fish flavor.

Steaming fish fire must be big, steam enough, fish steamed tender, generally steamed fish time is not more than 10 minutes, 1 catty fish steamed 6 minutes can be. Steaming time is too long fish will also become old, we can jam the time with chopsticks to the fish tie a little bit, the fish does not stick to the chopsticks, the fish will be steamed.

Yellow wine, soy sauce, soy sauce, soy sauce, consumed oil, according to the ratio of 3:2:3:1 blend, sugar half a small spoon, taste heavy plus salt half a small spoon, blend and put into the microwave oven to heat to bubbling boiling. Fish steamed and poured on the fish can be.