The cooking skills of steamed bass are mainly steamed vegetables, which are salty and fresh. Steamed bass is one of the traditional famous dishes in Guangdong. It belongs to one of the recipes of Cantonese cuisine and seafood, with perch as the main ingredient. The cooking skill of steamed bass is mainly steamed vegetables, which are salty and fresh.

Perch is rich in various nutritional values, and DHA content in freshwater fish is the highest, so steamed perch is the most nourishing brain. Choose a catty of perch, steamed just right, the fish is just cooked, tender and smooth, and the fish is delicious and complete. The soup, rice wine and soy sauce are sweet, and every bite is absolutely enjoyable.

Basic Introduction Chinese Name: Steamed Perch with Onion and Black Bean English Name: Steamed Perch with Onion and Black Bean Ingredients: Perch, Onion, Ginger Slices, Lemon Classification: Cantonese and Seafood Taste: Salty and Fresh Cooking Skills: Steamed vegetables are difficult: simple method, steamed fish, raw materials, method one, method two, method three, method four, method five, method six, method seven, method eight and method nine. 2. Mix the steamed fish, soy sauce and oyster sauce into juice and steam with the fish for 10 minute. 3. Heat the oil and pour it on the surface of steamed bass.

Raw perch, onion, coriander and perch are slender and flat, generally 30-40cm long and weighing 400- 1000g, which are distributed in the western Pacific Ocean and China's coastal areas, especially in the Yellow Sea and Bohai Sea. It is one of the common economic fish, and it is also a species to develop marine culture. The main producing areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands. The fishing season is spring and autumn, and the annual fishing season is 10 to 1 1. Method 1: The raw materials are perch (1 700g), refined salt (a little), peanut oil (40g), shredded ginger (15g) and onion (2). Production process 1. Slaughter the perch, gut it and wash it. Pour salt, shredded ginger and peanut oil into the belly of perch. Put two or three slices of onion at the bottom of the dish, and perch on the onion. 2. Stir well with shredded pork, shredded mushroom, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, coat on fish, steam with strong water for 10 minute, take out half of the original juice when cooked, add chopped green onion and pepper, then boil lard, add a little sauce and wine. Method 2: Steamed fresh bass 1 kg, shredded onion 1 2 cup, shredded ginger 4 tbsp, shredded green and red pepper 1 tbsp, seasoning A salt 1 4 tsp, wine1tbsp, 4 slices of onion, 4 slices of ginger and seasoning B. 2. Put in a plate and steam for 10 minute. 3. Heat the pot, add shredded onion, shredded ginger and shredded green pepper to the steamed fish soup, boil, thicken the fish with seasoning B, and drop a few drops of sesame oil. Featuring this cooking method with less oil and salt, fish juice, wine, onion and ginger are used to add flavor. Method 3 Ingredients: sliced ham and mushrooms with sliced bass and chopped green onion. Accessories: salt, pepper, yellow wine, steamed fish, soy sauce. Steamed bass step 1. After washing the perch, dry it. 2. Rub with salt, pepper and yellow wine and marinate for half an hour. 3. Soak the mushrooms, slice the ham, slice the ginger, and chop the onion for later use. 4. Put the onion into the belly of the fish, code the ginger slices, surround them with ham and mushrooms, put them in a steamer to boil, put them on a plate, steam for 10 minutes, turn off the fire, steam for another eight minutes, take out the plate, remove the ginger slices, pour the steamed fish with soy sauce, take out the pot, burn some cooking oil, and sprinkle the shredded onion on the fish. Method 4 raw materials: bass1600g, 5 clams, 6 pork slices, 3 ham slices and a proper amount of Chinese cabbage. Production steps: ① Scaled bass, cut clean, and cut both sides with a knife. Wash and cut Chinese cabbage in half, slice pork and ham, and wash clams for later use. ② Put the Chinese cabbage in the bowl, then the perch, and then the clams on the edge of the bowl. Pork and ham are put on the back of the fish. ③ Sprinkle salt, monosodium glutamate and proper amount of water in the bowl. Steam the perch in a pot for 30 minutes. Exercise 5 1. When finishing the fish, you can cut the fish spine to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming. 2. Marinate the fish with cooking wine and a little salt for a while and sprinkle with shredded ginger. 3. Shredded onion is also evenly spread on the fish (the belly, mouth and bottom of the fish should be added). 4. After the boiler boils, put the fish into the boiler. Steam for 6-7 minutes, turn off the fire, then "virtual steam" for 5-8 minutes by using the residual temperature in the pot, and then take out the pot immediately. 5. Mix the steamed fish soy sauce with appropriate amount of water and put it in a pot to boil. 6. Pour the water out of the dish and pour the hot seasoning into the dish. 7. Sprinkle with shredded onion. 8. Finally, heat the oil and pour it on the fish, and sprinkle with red chopped pepper for decoration. Practice 6 1, a bass, viscera together. 2, playing "one-word flower knife" on both sides, the purpose is to make it easier to steam and taste. 3. Marinate fish with salt for 20 minutes. 4. Shred onion and ginger slices respectively; The green leaves of green onions are cut into filaments, soaked in water and rolled up; Steamed fish and soy sauce for use. 5. Rub the fish with salt, and then code the shredded onion and ginger on the top. 6. Pour in a spoonful of cooking wine. 7. After the water is boiled, put the fish dish into the steamer. 8. Dig a spoonful of lard and put it on the fish before covering the pot. With the hot steam, lard will slowly melt and penetrate into the fish. 9, a little more than a catty of bass, the fire only needs to steam for six minutes, turn off the fire. Then use the residual temperature of the fire to "steam" for five minutes without uncovering the lid. 10, take out shredded onion and ginger with chopsticks. 1 1, pour in 2 spoonfuls of steamed fish and black soybean oil, and code the chopped shallots. 12. Take another pot of hot oil and pour it on the shredded chives while it is hot. 13, decorated with coriander and red pepper rings, ready to eat. Practice 7: Raw bass 1 auxiliary vegetable oil 1 tablespoon salt 1/2 teaspoons ginger 1 2 tablespoons garlic 1 cooking wine 1 teaspoon chives 1. Slaughter fresh bass and clean it. 2. Make three cuts on each side of the fish. Put cooking wine on the fish first, then salt. 3. Put all the ginger slices on the fish and marinate for 10 minute. 4. Dump the excess water in the dish and steam it in hot water for 10 minute. 5. Chop garlic when steaming fish. 6. put a tablespoon of vegetable oil in a hot pot and heat it. stir fry garlic on low heat. 7. Stir-fry garlic until golden brown. 8. Add chives. 9. Pour garlic and oil on the fish while it is hot. 10. Finally, pour the prepared soy sauce on the fish. Cooking skills: Pay attention to the heat when frying garlic. It will taste bitter after frying. Immediately after frying, pour it on the fish to stimulate the fresh and sweet taste of the fish. Tips 1, steamed fish and soy sauce are the key to seasoning, which can be bought in general supermarkets. There is really no substitute for delicious soy sauce; 2. Use shredded onion, shredded carrot and leek leaves just to add a little color; Marinate the fish with salt and pepper slightly before steaming, in order to make the fish more delicious. If you don't like it, you don't have to marinate it. It will taste very tender. Practice 8 Ingredients: bass 1 strip, 4 shallots, ginger 1 root, pepper 1 root, steamed fish with soy sauce. Appropriate practice: 1 Scaled perch, washed, scratched twice on the back of the fish, because the back of perch is thick and difficult to cook, and then dried the blood with a clean cloth or kitchen paper. Put two chopped onions on the plate, so that there is room at the bottom of the perch to be heated evenly. Spread out the perch, put a few slices of ginger in the belly of the perch, and remove the fishy smell with a chopped chive. Steam the perch in a cage for about 8 minutes (depending on the size of the fish), and take it out after cooking. During this period, the ginger and onion are shredded and soaked in clear water, so that the shape and color of the shredded ginger and onion can be kept beautiful, and the shredded onion can also be soaked more curved and beautiful. After the fish is fished out, if there is too much fish soup in the dish, you can pour out a part, then put the chopped onion ginger in the hot oil pot, pour the oil on the onion ginger and fish, and finally pour the steamed fish and soy sauce. Method 9 Ingredients: bass 1/ shredded ginger 3 tbsp/shallot 2 coriander 10g/ rapeseed oil 40g/ water 40g, edible salt 1/4 teaspoons/soy sauce 30g. Practice: 1. To clean the bass, scrape off all the scales first. Then open the gill, cut off the root of the gill with scissors, take out the gill, and then take out the internal organs of the fish. Rub the black film in the fish belly thoroughly, and then turn on the tap to wash the fish thoroughly. 2. Boil water in the pot, prepare a heat-resistant long plate to hold fish, put it on a steamer, steam for 9 minutes on high fire, turn off the fire and cut a little with a knife. If fish bones can be easily separated, they are transparent and cooked. 3. Pour the water out of the steamed dish, and sprinkle some chopped coriander, shredded ginger and a small part of onion. 4. Pour the cooking oil, soy sauce and onion into a stainless steel bowl, heat it and pour it on the steamed fish. 5. You can cut the middle part and remove the fishbone before eating. 6. Pour the sauce on the fish again. Nutritional value perch: perch has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency. Perch can also treat fetal movement and hypogalactia. Expectant mothers and pregnant women eat perch. Perch is a kind of nutritious food, which can not only nourish the body, but also won't lead to obesity because of overnutrition. It is a good product for strengthening the body, enriching blood, invigorating spleen and benefiting qi, and is beneficial to health. In addition, the blood of perch contains more copper, which can maintain the normal function of nervous system and participate in the role of key enzymes in the metabolism of several substances. People who lack copper can eat perch to supplement it. DHA content in muscle fat of freshwater fish perch ranks first among all tested samples. In order to avoid the loss of valuable DHA in fish, we should pay attention to reasonable cooking methods. DHA is not resistant to high temperature, so steaming or stewing is recommended for fish rich in DHA, and frying is not recommended, because high frying temperature will greatly destroy valuable DHA, so steaming bass is the most brain-nourishing. Jinhua Ham: Ham has bright color, distinct red and white, salty and sweet lean meat and delicious fat. Ham is rich in protein, fat, vitamins and minerals. Ham production goes through winter and summer, and after fermentation and decomposition, various nutrients are more easily absorbed by the human body. Ham is warm, sweet and salty. Has the effects of invigorating spleen, stimulating appetite, promoting fluid production, nourishing blood, nourishing kidney and replenishing essence. It can be used for treating fatigue, palpitation, spleen deficiency, anorexia, chronic diarrhea and dysentery, and soreness of waist and legs. Lentinus edodes (fresh): Lentinus edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and multiple vitamins. There is a kind of wheat alcohol in mushrooms that is lacking in common vegetables, which can be converted into vitamin D, which can promote the absorption of calcium in the body and enhance the body's disease resistance. Normal people can eat mushrooms to prevent cancer. Eating more mushrooms for cancer patients can inhibit the growth of tumor cells. Mushroom diet therapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipids and prevent diseases such as arteriosclerosis and cirrhosis. Lentinus edodes polysaccharide can improve the activity of helper T cells and enhance the humoral immune function of human body. A large number of practices have proved that mushrooms have a wide range of preventive and therapeutic effects on cancer and have been used in clinical treatment. Mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the adaptability of the body. Lentinus edodes can also treat diabetes, tuberculosis, infectious hepatitis and neuritis, and can also be used for dyspepsia and constipation. Coriander: Coriander contains a lot of volatile oil, and its special aroma is emitted by volatile oil. It can remove the fishy smell of meat, so adding some coriander to some dishes can play a unique role in removing fishy smell and enhancing flavor. Coriander extract has obvious effects of sweating, clearing away heat and penetrating rash, and its unique fragrance can stimulate sweat gland secretion and promote sweating and penetrating rash. Another function of regulating the stomach is that the pungent aroma of coriander can promote gastrointestinal peristalsis, which has the effect of appetizing and strengthening the spleen. Edible guide Steamed perch should not take viscera from its stomach, wring the viscera out of its mouth with chopsticks, wash it, scrape the fish gently, dip some salt in it, and put the fish on a plate with chopsticks until it is mature. Tips for Steaming Fish After the water is boiled, put the fish in the steamer, take it out after 3 minutes, pour out the fish soup on the plate, and then put it in the steamer to continue steaming. When the fish is cooked, it has no smell. When steaming expensive live fish, only add salt, shredded onion and a little shredded ham when pouring out the soup that has been steamed for 3 minutes. Do not use any other seasoning to highlight the fish flavor. Bass will not be fresh if it is kept for too long. Braised bass is recommended at this time.