Chinese Food
Steamed perch
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Suddenly I remember the bass. The boat goes to the east of the river. This is the poet Wang Changling's favorite idea of bass. It is not only solid and white meat, high nutritional value, delicious taste and very common price. It can benefit the kidney and the fetus, strengthen the spleen and replenish the Qi. It can cure the restlessness of fetal movement and produce less milk. Therefore, perch is the best choice for pregnant mothers and mothers who lack milk after childbirth. Usually, when insects go to work in the hospital and transfer to the ward, their mothers who are short of milk will also suggest that they stew peanuts with pig's feet and pass grass to milk and increase milk. Then add steamed perch to milk every other meal. Massage the chest acupoints to stimulate milk and increase milk. For children, bass meat is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients. What's more, it has few thorns. Unlike other fish, it's not all over the body. So mothers who are afraid of being stuck by their children don't have to worry. Perch are sea bass and sea bass, that is, freshwater and sea bass
Cooking ingredients
Cooking Steps
Step1:Prepare all the village materials.
Step2:Remove the gills, remove the internal organs, wash and drain the bass. Then cut a knife at the back of the fish to prevent the whole fish from deforming due to the contraction of the fish's bones after steaming.
Step3:Put ginger slices and scallions in the belly of the fish. Marinate the fish with Shaoxing wine, a little salt, white pepper and sugar for 30 minutes.
Step4:Spread the shredded onion, ginger and carrot on the fish. Boil the water in the steamer and steam it up. Put the fish in the steamer. Cover the steamer tightly and steam it over high heat for 7 minutes. Steam it for 2 minutes without lifting the lid after flameout. Take the fish out of the steamer and pour out the water in the steamer. Remove the scallion and ginger from the fish. Pour out the juice from steaming the fish.
Step5:Remove the green onion and cut it into shreds. Soak in ice water.
Step6:Today's steamed bass doesn't need steamed fish and soy sauce. We tried to use shiitake sauce to kill, enhance and deodorize the flavor. Let's mix the sauce first. Pour out the mushroom sauce of Zhongjing. Add water and sugar to taste and pour into the pot. Pour in a little oil. Boil the hot oil of the mushroom sauce.
Step7:Don't take out the withered onion shreds from the fish. Repaint them with fresh onion shreds. Quickly pour the hot oil of the cooked mushroom sauce on the fish first.
Step8:This steamed fish is very enjoyable to eat. It's very good as a new year's Eve hard dish. Hurry to collect it. It's good for the family to eat at the spring festival feast.
Cooking tips:1. When marinating fish, salt can be applied a little more. The fish must be cut twice. That's how it tastes. 2. When steaming the fish, make sure to put the fish into the pot after the water boils. The lid should be tightly closed. Do not open the lid after turning off the fire. Steaming for another 2 minutes is good. 3. When steaming the fish, the juice oozing out of the plate must be poured out, because it is fishy. 4. The final oil must be hot, so as to release the fresh fragrance of scallion and ginger and steamed fish and soy sauce. In the process of salting fish before steaming, it is necessary to cover the fish surface with shredded ginger, so as to achieve the purpose of deodorization. The steamed fish is also very delicious. There are skills in making delicious dishes.
