Steamed Chinese Bass
The main ingredient is 500 grams of perch.
Accessories: half red pepper and half yellow pepper.
Seasoning salt 1 tsp ginger 10g cooking wine 1.5 tbsp soy sauce 1 tbsp onion 1 tbsp vegetable oil 2 tbsp white pepper 1/2 tbsp water 50 ml steamed fish and 2 tbsp soy sauce.
The practice of steaming bass
1. Clean the killed perch, take a knife from the middle seam of the back of the fish and gently cut it half a finger deep to prevent the fish from peeling during steaming, and wipe off the excess water on the fish with a kitchen paper towel.
2. Spread 1.5 tbsp cooking wine, 1/2 tsp salt and 1/2 tsp white pepper evenly on the whole fish and marinate for about 10 minutes.
3. During the curing process, green onions and ginger are cut into filaments, and red and yellow peppers are cut into strips.
4. Fill the fish belly with half shredded onion and ginger.
5. Cut the green onions into long sections and put them under the fish. Sprinkle some shredded ginger on the fish.
6. Add half-finger-deep water to the steamer and cook over high fire until it bubbles. Steam the fish in a boiling water pot for about 7 to 8 minutes, turn off the fire, do not open the lid, do not take the fish out of the pot, steam it for 3 to 8 minutes with the remaining temperature in the pot, and then take it out. The time can be adjusted slightly according to the bass.
7. Put 2 tablespoons of steamed fish and soy sauce, 1 tablespoon of soy sauce, 50 ml of warm water and 1/2 teaspoons of salt into a small bowl and mix well.
8. Drain the fishy water from the steamed fish and remove the shredded ginger from the steamed fish.
9. Spread shredded onion and ginger and colored pepper strips on the fish in turn.
10. Heat the vegetable oil in the pot until it smokes. Pour hot oil from the fish head to the fish tail, especially where there is shredded onion and ginger, and you can hear a sizzling sound.
1 1. Finally, pour the sauce from the fish head to the fish tail.
Cooking 1. After buying live bass, you can ask the seller to help you kill it in fish stalls or vegetable markets, and remove gills, scales and internal organs. When bass is brought home, it is necessary to tear off the black membrane of internal organs and wash the bloodshot in the fishbone seam with running water to better remove the fishy smell.
2. The sea bass begins to fertilize in autumn, and the annual fishing period is 10- 1 1. The meat is white and tender, fragrant and odorless. The meat is garlic cloves, which is most suitable for steaming.
3. Before the fish is steamed, the curing time should not be too long, and 10 minute is better. Because salt can penetrate and solidify protein, leaving it for too long will harden the meat and affect the taste;
4. In the process of steaming fish, put some large pieces of ginger or onion under the fish to let the hot air circulate and make the fish easier to cook. It can also make the shape of fish more vivid;
5. When steaming fish, put the fish into the pot after the water is boiled, and cover the pot tightly to steam, so that the steamed fish will be fresh, tender and delicious, with pure fragrance;
6, add a little warm water to the flavor juice, in addition to the needs of its own flavor juice, but also to better melt the salt;
7. When steaming fish, the juice on the plate is awkward and must be dumped;
Boiling water, then steaming the fish, and then taking it out after steaming, all face the problem of hot steam burning in the steamer. Anti-scalding clips can be prepared at home, which is convenient for taking out dishes in hot steam;
9. The oil poured on onion and ginger must be hot, so as to release the fragrance of onion and ginger.
Steamed eggs with perch
Ingredients: perch 65438+ 0 eggs and 2 eggs.
Seasoning salt 1 tablespoon cooking wine 1/2 tablespoons soy sauce 1 tablespoon raw flour 1 tablespoon water 200g shallots 1 root.
Steamed eggs with perch
1. Beat the eggs into a bowl, put a little salt to break them up, then add warm water twice as much as the egg liquid, fully stir and sieve once to get a smooth egg liquid.
2. Boil the water in the pot, turn to medium heat, add the egg liquid and steam.
3. The meat of perch fillets without fishbone is evenly caught with soy sauce, salt, cooking wine and raw flour for later use.
4. About 7-8 minutes, the surface of the egg liquid is almost solidified. Spread the fish fillets on it, continue steaming for 15 minutes, and sprinkle with chopped green onion.
Cooking skills 1, adding cold water will precipitate eggs and salt during steaming, and adding boiling water will affect the fusion of water and egg liquid, so add warm water;
2, egg liquid: warm water = 1: 2 Add twice the amount of warm water to the egg liquid, so that the steamed custard is smoother;
There will be many small bubbles on the surface of the stirred egg liquid. After the egg liquid is sieved, the problem that the surface of the steamed egg liquid is not smooth is solved.
4. Add a cover or plastic wrap when steaming to prevent the water vapor on the cover from dripping onto the egg liquid;
5. After the water is boiled, put the egg liquid into the steam and keep it on medium heat. There will be no beehives in the steamed eggs.
Chopped pepper perch
Main component: 1 bass.
1 garlic sprout as auxiliary material
Seasoning salt 5g ginger 5g garlic 5g pepper 5g cooking wine 5g soy sauce 5g pepper 5g vegetable oil 2g chopped pepper 10g.
The practice of chopping pepper perch
1. Cut the perch into pieces, put it in a plate, add salt, cooking wine, pepper and minced ginger and garlic, mix well and marinate for half an hour.
2. Fry the perch in hot vegetable oil until it turns white, and add pepper and minced ginger and garlic.
3. Add chopped peppers, pour in a little light soy sauce, add a little water, and stew for 10 minutes. When the water is dry, add the garlic sprouts and take out the pot.
Cooking 1. If there is time, the time for marinating fish can be extended appropriately, and it can be stored in the refrigerator in summer.
2. Add salt in the curing process, so there is no need to add salt in the whole process.
I hope my answer is helpful to you.