Steamed Perch(qing zheng lu yu )

Steamed Perch

Introduction:

"In the hot summer, people's taste is getting lighter and lighter. "Few ingredients, short time, good taste" is the most expected of home chefs. Steamed bass is a good choice for lazy people, and it is also a good choice for beginners who like cooking. The steamed method can ensure the original flavor of food, and the perch also has high edible value: 1. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; It has the effect of Tonifying the liver and kidney, benefiting the spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on the people with liver and kidney deficiency. 2. Perch can also cure fetal restlessness, hypogalactia and other diseases. Expectant mothers and women eat perch, which is a kind of nutritional food that can not only tonify the body, but also will not cause excessive nutrition and lead to obesity. It is a good product for health, blood, spleen, Qi and health. 3. There is more copper in the blood of perch Copper can maintain the normal function of the nervous system and participate in the function of several key enzymes in the metabolism of substances

Production steps:

Step 1: prepare ingredients: clean and wash the bass, shred the ginger and cut the scallion into sections

Step 2: apply proper amount of cooking wine and salt on the fish body and belly, marinate for 10 minutes (a little scallion and shredded ginger in the fish belly is more delicious)

Step 3: preheat the steamer with water in advance, boil the water, and steam the salted fish for about 8 minutes

Step 4: time for steaming fish: Mix 1 tbsp soy sauce + 2 tbsp steamed fish soy sauce + a little sugar

Step 5: the steamed fish will have part of the soup. Pour it out. Spread shredded ginger and scallion on the fish

Step 6: heat the oil in the pan and turn off the heat until the smoke comes out

Step 7: pour the oil on the fish from the beginning to the end, and quickly pour the prepared sauce in the same way. A plate of nutritious, refreshing and delicious steamed bass will be finished

Materials required:

Bass: 1

Cooking wine: moderate

Salt: right amount

Raw soy sauce: 1 tbsp

Steamed fish and soy sauce: 2 tbsp

Scallion: right amount

Ginger: right amount

Sugar: a little

Edible oil: right amount

Note: 1. The soup secreted by steamed fish is very fishy, and it affects the taste, so it must be poured out; 2. The scallion and ginger in the fish belly can be kept all the time; 3. The sauce has a certain salt, except for the salt when salting the fish, there is no need to put salt in the back

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Qing Zheng Lu Yu