Hejuhuating the bass in the book of Lilu Shangshu recipe-Chinese Food-best chinese food recipes-cooking food

Hejuhuating the bass in the book of Lilu Shangshu

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Lu Shangshu, the prince's teacher, said to the prince that he missed his hometown's wild rice, perch and water shield soup. The prince suddenly realized that the teacher wanted to go back home. Here, wild vegetables, perch and water shield soup refer to the meaning of ideological resignation. In the Western Jin Dynasty, Wuzhong is now Suzhou. There was a man named Zhang Han. Seeing the autumn wind, he missed his hometown's wild vegetables, water shield soup and perch. He said to people, life is precious and suitable. How can he lead thousands of Li to be a famous nobleman? I drove home and went back to my hometown. There are political reasons for his return, but later generations ignored it. This allusion is used to describe homesickness and resignation. Lu You has been an official for a long time. He also misses the perch in his hometown. In the poem Southern cooking, it is said that in the past ten years, I have been wandering in memory of Southern cooking, and I saw that the eyes of the perch are self-evident. Wild rice is what we now call water bamboo. Water shield soup is the soup soup made by water shield. Fu refers to the finely cut meat. Perch is actually the finely cut fish fillet. The ancients used to eat sea bass. They had a way of eating raw food. But it's really hard to avoid raw food

Cooking ingredients

Cooking Steps

Step1:Prepare the ingredients. Clean the bass. Cut the fins to avoid sticking. Scrape the scales.

Step2:Cut the whole fish along the back.

Step3:Cut out the meat on both sides. Trim it neatly. Cut the meat near the belly of the fish and it will have thorns. You can touch it gently and pull out the thorns you touch.

Step4:Use a knife to slant a piece of fish according to the radian of the fish. It's the thinnest in the range of ability.

Step5:Pour in rice wine and salt. Gently knead the rice wine and salt into the fish slices.

Step6:Spread ginger slices on the fish. Marinate for 30 minutes.

Step7:The space for marinating fish. Cut the shallots. I only take a section of shallot from the root up. The green onion accounts for 2 / 3. The green onion accounts for 1 / 3. How much can be taken according to personal preferences. You can also use shallot. I like shallot. It's more fragrant.

Step8:After marinating, spread the fish evenly on the plate. Arrange the spots. It's pleasant to see.

Step9:Boil the water in the pot. Then put the fish on. Cover and steam for 2.5 minutes.

Step10:Two and a half minutes later. Open the lid and put it on. Then cover it and steam for 30 seconds. Then turn off the heat and simmer for 3 minutes.