Steamed perch

bass:one onion:moderate amount ginger:moderate amount material:moderate amount cilantro:moderate amount salt:a few soy sauce:moderate amount sesame oil:a few pepper:moderate amount cooking wine:moderate amount pepper:moderate amount olive oil:moderate amount https://cp1.douguo.com/upload/caiku/d/b/c/yuan_db3211dee9a240f46784d7a5a565707c.jpg

Steamed perch

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Perch nutrition analysis - ↓ 1. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effect of Tonifying the liver and kidney, spleen and stomach, resolving phlegm and relieving cough. It has a very good tonic effect on people with liver and kidney deficiency; 2. Perch can also cure fetal restlessness, produce less milk and other diseases. It is a kind of tonic for body and women to eat perch, and it will not cause excessive nutrition The nutritious food that leads to obesity is the best for body-building and blood tonifying, spleen and Qi tonifying and body and health benefiting. 3. There are more copper elements in sea bass blood. Copper can maintain the normal function of nervous system and participate in the function of several key enzymes in metabolism. People who lack copper elements can eat sea bass to supplement.

Cooking Steps

  1. Step1:The fish is fine in quality, short in fiber and easy to be broken. When cutting the fish, the skin of the fish should be facing down and the edge of the knife should be slanted in. It's better to cut along the fish bone more cleanl

  2. Step2:The skin of the fish has a layer of slime, which is very slippery. So it's not easy to cut it. If you put your hands in salt water to soak for a while when you cut the fish, it won't slip.

  3. Step3:Shred the shallots, slice the ginger and prepare the large ingredients. Put them on the fish (upper and lower sides) and in the internal organs. Sprinkle salt and pepper evenly. Pour in some cooking wine. Steam for 10 minutes.

  4. Step4:Take out the steamed fish. Remove the onion and ginger. Cut a piece of shredded onion and coriander and sprinkle it on the fish again. Pour in the soy sauce. Put some olive oil and pepper in the pot. When the pepper turns black, take out the pepper. Pour the oil on the fish. Sprinkle a little sesame oil. The delicious steamed bass is ready.

Cooking tips:The fresher the bass is, the better. Steamed Fresh bass is the most delicious. The meat is tender and delicate. Fried pepper oil can not be omitted. This is the key to do this fish well. At the end of autumn and the beginning of winter, the mature perch is particularly fat and rich in nutrients. It is the best time to eat perch. There are skills in making delicious dishes.

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