Braised bass
Ingredients: a bass, onion, ginger, garlic, fragrant leaves, Laoganma lobster sauce.
Seasoning: cooking oil, soy sauce, yellow wine and sugar.
Exercise:
1. Wash the perch, drain the water, and cut several crosses on both sides of the fish (it is easy to taste when cooked) for use. Shred ginger and garlic for later use.
2, the pot is hot, first wipe the bottom of the pot with ginger (so it is not easy to stick the fish skin when frying fish).
3. Pour in the right amount of oil. After the oil temperature is high, add chopped onion, ginger and garlic, and then fry the fish in the oil pan until both sides are golden. Pour in a little yellow wine, a little soy sauce, a spoonful of Laoganma, a little fragrant leaves, a little sugar, add some water, cover the pot and cook.
4. When the fish is cooked, you can loosen it with a spatula, the soup is slightly dry, sprinkle with shallots and take it out.
Steamed Chinese Bass
Raw materials:
65438+ 0 bass (500-600g), 30g cooked ham, 30g bamboo shoots, 4 mushrooms and a little parsley.
Accessories:
5g of shredded ginger and onion, 5g of salt, 5g of cooking wine15g, a little soy sauce, 50g of chicken soup.
Exercise:
Prepare:
Take out that viscera of the perch, cleaning, dry excess water, and putting into a steaming plate; Cut the ham into pieces similar to the size of bamboo shoots and code them on the fish; Soak mushrooms in warm water, remove pedicels, slice, and code around the fish. Then put ginger slices and shredded onion into a fish dish, and then pour in salt, soy sauce and cooking wine. Wash coriander and cut into sections for later use.
Exercise:
1. Boil the water in the steamer with high fire, put it in a fish dish, steam for 8 ~ 10 minutes with high fire, take out the fish immediately after it is cooked, and pick out the ginger slices and shredded onion.
2. After the chicken soup is boiled, pour it on the fish and decorate it with coriander.
Tips:
1. If there is no chicken soup, you can add chicken essence to clean water instead. Adding chicken soup is mainly to increase the flavor of steamed fish, and it is ok without adding it.
2. Steamed fish should be as fresh as possible. Besides perch, grass carp, Wuchang fish and mandarin fish can also be used.
Features:
Perch is warm, and it has the effects of invigorating the middle energizer, nourishing yin, stimulating appetite and promoting lactation. Perch began to gain weight in autumn, and its meat was as white as snow, which is known as "the west wind gradually spread to the east and the smell of perch".
Lycium barbarum and perch soup
Technology: boiling
Taste: salty and delicious
Ingredients: 300 grams of perch.
Accessories: 50 grams of Lycium barbarum
Seasoning: onion 15g ginger 5g salt 5g cooking wine 50g each.
manufacturing process
1. Wash the fresh perch, draw oblique knives on both sides of the fish, coat it with 10g wine and a little salt, and stuff the fish belly with onion and ginger slices to remove the fishy smell.
2. Take a soup pot, put 5 cups of bass, medlar and hot soup, cover it with plastic film first, then cover it with cover A, cook it with strong microwave for 10 minute, and then add salt and wine to taste.