Chinese Food
Steamed perch
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[the story behind this dish] praise for delicacy. Ancient literati never spared the ink. No matter Fan Zhongyan's people on the river, but he loves bass. Look at the boat. It's in the wind. Yangshige's once worked in the south of the Yangtze River. In autumn, I remember bass again. They all expressed their love for bass. Zhang Ailing, a modern writer, once wrote in her article, three regrets in life. Bass has thorns, Begonia is not fragrant, and the red chamber is unfinished. We can see the status of bass in people's mind. Perch meat is rich in nutritional value, rich in high-quality protein and a large number of vitamin A, vitamin D, vitamin B1 and other nutrients. Its fat content is low. Eating perch can nourish the liver and kidney, strengthen the spleen and stomach, dissipate phlegm and stop coughing. It has a good tonic effect on people with liver and kidney deficiency. Because fish are rich in DHA, they are mainly found in the brain, retina and nerves. DHA can not only maintain
Cooking ingredients
Cooking Steps
Step1:First of all, clean the bass, including the scales and the internal organs of the belly. Note here that there is a black layer on the belly of the bass, which must be cleaned.
Step2:Prepare food and condiment
Step3:Clean and shred scallion and ginge
Step4:Put a thin layer of salt on the whole body of sea bass. Less salt. Never too much. Otherwise, the fish will be salty. Then put the ginger into the fish belly and sprinkle it on the fish. At the same time, pour in the rice wine or cooking wine. Marinate for a while. Remove the smell and add the flavor.
Step5:Before the fish is put into the pot, a few chopsticks are needed at the bottom of the plate. Put the fish on the chopsticks. Otherwise, when the fish is steamed in the pot later, it will be soaked in the soup on the plate. The fish will be hard to eat. Put the fish on the chopsticks into the steamer. Steam it over water. Steam it for 7-9 minutes. If the fish is small, 7 minutes is enough. The fish is big. It takes 9 minutes.
Step6:After the fish is steamed, pour out the soup on the plate. Remove all the ginger and don't. re code the onion.
Step7:Pour in some steamed fish and soy sauc
Step8:Burn a little hot oil. After the oil is hot, spread it on the onion silk. Stir up the fragrance of the onion silk. Delicious.
Cooking tips:1. Sea bass is divided into freshwater bass and sea bass. Sea bass is bigger and heavier than freshwater. Select fresh water bass. The steaming time is about 7 minutes. Select sea bass. It needs to extend 2-3 minutes. 2. How to choose perch? It is better to have the body cyan and the scales shiny and bright; it is fresh to open the gills bright red, and the skin and scales do not fall off; the eyes should be clear, transparent and not muddy, and there should be no red tendons; press the body of the perch with your fingers. Elasticity means the fish is fresh. 3. Steamed fish with black bean is a kind of artifact for steamed fish, which can't be lacked; steamed perch is usually best at about 1.5 Jin. 4. Before steaming, the fish can be supported with chopsticks or scallion. 5. A few strokes on the fish are easier to taste, but the appearance will be affected. There are skills in making delicious dishes.
