Chinese Food
Steamed perch
(92980 views)
Sea bass has always been a good product for health preservation, spleen and Qi, and body and health. It has the highest content of DHA in freshwater fish. It has a great brain tonic effect, but DHA is not resistant to high heat. Therefore, steaming is the most suitable cooking method for sea bass.
Cooking ingredients
Cooking Steps
Step1:Ingredients: a fresh bass (about 600g), 3 shallots, 4 ginger slices. Seasoning - 2G salt, 1tbsp cooking wine, 2tbsp salad oil, 2tbsp steamed fish and soy sauce.
Step2:Cut and match - cut half of the ginger into slices and the other half into shredded ginger; cut half of the green and scallion into slices and half of the scallion leaves into chopped scallion.
Step3:Preheating - take out the perforated steamer plate in the steamer. Fill the water tank with water, close the door, power on and start the machine. Select the fish steamer mode. Set the temperature to 100 ℃. Set the time to 12 minutes. Press the confirm key. The steamer begins to preheat.
Step4:Dish - spread half of the ginger and scallion sections on the bottom of the dish, place the fish on it, pour in cooking wine on the fish, and put the rest of the scallion and ginger sections on the fish.
Step5:Steaming - put the plate into the steaming plate. After the sound prompt of the steaming box preheating, quickly put the steaming plate into the steaming box. Close the door of the steaming box. Take out the steaming plate after the steaming box is finished. Gently pour out the soup in the plate (or use the dropper or kitchen paper to dry it). Then sprinkle the onion and ginger on the bass.
Step6:Oil pouring - pour salad oil into the frying pan. When it's 70% hot, pour it on the fish evenly. Then pour on steamed fish and soy sauce.
Cooking tips:1. Put large pieces of ginger or scallion on the bottom of the plate. First, it is to let the heat flow. The bass is easier to ripen; second, it is to give the bass smell and flavor; third, it is to make the shape of the fish more vivid. 2. In general, steam the sea bass of 500g for 10 minutes. Steam the sea bass of 600g for another 2 minutes. If it's a little longer, the time will increase accordingly. 3. The bass must be washed and drained. Otherwise, it will smell fishy after steaming; after steaming the fish, the juice in the plate is fishy. It must be poured out before other actions. 4. The oil poured on the fish must be hot to release the fragrance of onion and ginger. There are skills in making delicious dishes.
