Steamed Sea Bass(qing zheng shi ban yu )

Steamed grouper method:

Raw materials for steamed grouper:

One grouper, three scallions, three ginger slices, one cherry, half a spoonful of salt, half a cup of oil, half a cup of soy sauce, and one small cup of peanut oil.

Process of steamed grouper:

First clean the fish, spread salt over the fish, cut the scallion into filaments, put the fish, ginger and scallion on the plate, pour the soy sauce and oil, steam for 10 minutes, take out, pour the soup and ginger slices, and then pour the heated soy sauce and peanut oil.

Steamed Sea Bass

Steamed grouper is a famous traditional dish in Guangdong cuisine. Grouper meat is white, delicious as chicken, so it is also known as "chicken fish", which is comparable to the famous freshwater mandarin fish. It is mainly produced in the coastal area to the east of Zhoushan. The method of steaming can keep the nutrition of grouper as much as possible.

Grouper has high nutritional value. It is rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients. It is a kind of low-fat, high protein food fish. It is promoted as one of the four famous fish in China by Hong Kong and Macao.

practice

Material Science

One live grouper (about 700g), 20g shredded scallion, 20g shredded ginger, 5g refined salt, 0.5g sesame oil, 60g soy sauce and 50g peanut oil.

make

1. Put the grouper on the chopping board and make it dizzy. Put it in hot water at 70 ℃ and take it out. After the water is too cold, remove the scales. Cut a knife at the anus, cut off the gill root, insert the chopsticks from the mouth to the gill into the belly, take out the gills and viscera, wash them, and wipe the fish with salt

. 2. Use a long plate and two chopsticks on the horizontal frame, put the fish on it, sprinkle shredded ginger, pour 10g peanut oil on the fish and put it into the steamer. Add the remaining oil and soy sauce in a bowl. Steam over high heat for about 8 minutes until just cooked. Remove and sprinkle with shredded green onion. Pour in the cooked oil and soy sauce and serve.

Key technology

When steaming, the hot gas is easy to circulate, which can shorten the heating time and make the whole fish heated evenly. Steam for 10 minutes. Steam for a little longer. It's hard to separate the flesh and taste.

Characteristics of dishes

1. Grouper is a kind of warm water large and medium-sized marine fish, with long body, flat side, many color variations, often brown or red, and stripes or spots. It is produced in Southeast China and the South China Sea, and its meat is fine and delicious. It is the first-class edible fish. It is the main variety of live fish exported from China.

2. Grouper is one of the most valuable seafood. According to the shape and color of the skin, there are mouse spot, red spot, green spot, oil spot, star spot, fir spot, sesame spot, Shiban, yellow nail and so on. The first three are the best. In order to keep its meat tender, smooth and delicious, it is mostly used for steaming. And the steaming method is very particular.

Practice 2

Materials used

Main materials

Grouper 400g

< I seasoning < / I

1 / 2 tsp salt

1 shallot

1 tbsp steamed fish and soy sauce

2 tbsp vegetable oil

Steamed grouper

< I1. < / I after the grouper is bought, ask the merchant to clean it up, and then draw a knife on both sides of the back. Do not draw a section, wipe it with a little salt and marinate it for about 5 minutes

< I2. < / I cut off the chives, slice the ginger and put it on the bottom of the plate, put the salted grouper on the fish, and put some chives and ginger on the fish

Put it in a boiling hot water pan and steam for about 5 minutes (the specific time depends on the size of the fish)

Take it out and put it on another plate. Sprinkle shredded chives, steam fish, soy sauce, 2 tbsp vegetable oil, heat and water

Cooking skills

The steaming time depends on the size of the fish. I have about 200 grams of each fish. It's about 5 minutes.

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