Cooking and health of sea bass(lu yu peng ren yu jian kang shui zhu shan yao liu yu pian )

Cooking and health of sea bass

Introduction:

[cooking and health of sea bass] - the main features of "boiled Chinese yam sliced fish" dishes are as follows: 1. There are no spines in the sea bass fillet, and the meat is tender and fat. It is most suitable for children, children, the elderly who don't speak all year round, and they like to eat fish and are afraid of fish spines. 2. The cooking is fast and simple, the dishes are fresh in color, and the greasy is not greasy. The soup is clear and not sticky, which makes people want to have body fluid and increase their appetite. 3. The mouth is light, the bass slice is tender and delicious, the yam is clear and refreshing, the green pepper is slightly spicy, and the onion and ginger in the soup contain fresh fish and hot pepper. The taste is very rich. 4. Low fat, multi-dimensional, high protein. The dish is quickly fried in Chinese yam soup, which effectively preserves the B vitamins, especially B1 and B2 vitamins, high-quality protein of fish and minerals, trace elements and vitamins of Chinese yam. It is very rich in nutritional value, especially helpful for children, postoperative rehabilitation personnel and patients with consumptive diseases, such as cancer and cancer who need protein supplement And so on. Now I'm going to share with my parents the food configuration diagram of "sea bass cooking and health" - boiled Chinese yam sliced fish, hoping to add a little new meaning to my parents' table! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: food preparation: cut the bass meat into thin slices, add onion, ginger, salt, monosodium glutamate, cooking wine and a small amount of starch to make slices. Chinese yam peeled and washed, cut into crescent pieces, soak in water. Wash green pepper and cut into elephant eye pieces. Slice the ginger and loosen it with a knife. Then, stack the ingredients on the side dish.

Step 2: cooking method: add appropriate amount of water, onion, ginger, salt and a few drops of cooking oil into the pot, bring to a boil over high heat to make onion, ginger, oil and salt soup.

Step 3: bring the onion, ginger, oil and salt water to a boil, add the yam slices and stir fry over high heat until the yam is cut off.

Step 4: after the yam is cut, add the sea bass fillets, cooking wine and pepper, and spread the fillets with a spatula.

Step 5: stir fry the fish fillets over high heat until they change color, then season and plate them. Note: quick frying over high heat can preserve more B vitamins in fish, such as' B1, B2 '.

Step 6: the raw and cooked degree of sliced fish depends on the quality of the fish. The fish in the reservoir and other unpolluted waters can be raw and tender. Generally, the cultured fish are not easy to be too tender to avoid the infection of parasites and eggs, so it is better to be slightly cooked.

Step 7: [bass cooking and health] - finished product picture of boiled Chinese yam sliced fish

Materials required:

Bass fillets: 120g

Yam: 150g

Green pepper: 1

Scallion: 1

Ginger: 1 tablet

Salt: right amount

MSG: right amount

Sugar: right amount

Cooking wine: moderate

Pepper: right amount

Note: family bass scientific eating method: 1, perch head fish vertebrae and tail, cooking "garlic radish fish bone soup", "onion flavor tofu fish bone soup", "milk flavor cold skin fish bone", "fish soup stewed egg soup" and so on..... 2, perch rib (fish belly), cooking "onion mushroom roast fish belly", "onion fried sauce flavor perch block", "three fresh gluten fried fish belly", "pickled pepper pickled sauerkraut stewed fish block" 》And so on..... 3. Bass tenderloin, cooking "rich silver with silver willow", "mushroom and fungus sliced fish", "spicy sliced fish with tofu", "pickled pepper sliced fish" and so on

Production difficulty: simple

Craft: Skills

Production time: 10 minutes

Taste: light

Chinese PinYin : Lu Yu Peng Ren Yu Jian Kang Shui Zhu Shan Yao Liu Yu Pian