Chinese Food
Sauna bass
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It's hot SKR weather. I think I'm in the sauna for minutes. Go out for two minutes. Sweat for two hours ~ I heard that people steam sauna. I haven't heard of delicious sauna. Now, there is a strange way to make delicious food - sauna. It uses the steam of boiling water to steam the fresh food in an instant, which greatly keeps the fresh taste of the food. Today, Xiaobian is going to teach you how to make a steamed bass with sauna. Let you taste the taste of sauna.
Cooking ingredients
Cooking Steps
Step1:Scale the fish. Chop off the head and tail. Cut off the fins. Clean the internal organs. Wash and drain. Start with the head. Use a knife to cut from the back of the fish to the belly. But don't cut the belly. Don't be too thick. Cut all the way to the tail. Put salt on both sides of the cut fish. Put shredded ginger on the cut. Sprinkle cooking wine on it. Steam fish and soy sauce for 15 minutes.
Step2:Add 1L water into the water tank of the steamer. I don't know how much water 1L is. Because the water tank has a visualized water window. It comes with a scale. Just look at the water. It's full of humanity.
Step3:Put the perch on the 32cm super large diameter steamer. It feels like the fish are getting smaller.
Step4:Then look at the LCD control panel. Turn it to 1380W. Set the cooking time to 8 minutes. After the start of the program, the steam will come out quickly in 12 seconds. The fresh taste of bass will be locked.
Step5:After steaming, you can simmer for another minute or two to make the bass taste delicious.
Step6:Open the lid and prepare to fill the plate. Open the lid of the pot. The smell of perch immediately floats in the air.
Step7:Pour in a tablespoon of steamed black bean oil. In another pot, stir fried pepper with cooking oil. Do not go to pepper. Pour hot oil on the fish.
Cooking tips:1. The selection of bass. The best color is that the body is cyan, the scales are glossy and transparent. Only when the gills are turned red can they be fresh. 2. It's very important to steam the fish for 8 minutes. The time is short, the fish is not cooked. The time is long, the fish is old. So we must control the time. After steaming, we can stew it for one or two minutes. This can ensure that the fish is cooked but not old. 3. Steamed fish. Pour out the soup in the plate. I use this steamer. The fish soup is all drained into the glass plate. This step is very important. The fishy smell is all in this soup. Pour out the soup and it will be less fishy. 4. Add steamed fish and soy sauce to the steamed fish. Pour a spoonful of hot pepper oil on it and it is very delicious. There are skills in making delicious dishes.
