Steamed perch with scallion, ginger and pepper(yi yu duo chi cong jiang duo jiao zheng lu yu )

Steamed perch with scallion, ginger and pepper

Introduction:

"My one and a half moves --" anatomy and application of perch "and" steamed perch with onion and ginger and chopped pepper "will be illustrated in my one and a half moves --" anatomy and application of perch " In order to realize the goal of scientific and quantitative integration of resources, more fish to eat, conform to the taste of the public, and live healthily with no leftovers, we should rationally configure the cooking to adapt to the urban diet concept of small families or three generations of the same age, diversified taste, fewer and more refined dishes, and multicolored with healthy meals infinite. Whole piece of Perch: perch is very popular because of its spinless meat, fat meat, delicate muscle fiber, and tender. Housewives often take its meat for infants, pregnant women, young children, elderly and infirm patients, and cook all kinds of delicious food. Nowadays, with the accelerated pace of urban life, there are more and more small families that take into account work, career and family independence. Their diet is characterized by diversified ingredients, dishes, taste and small but refined. It is not healthy to change the past "one dish should be sufficient, leftovers should be pickled in the morning, a large pot of braised dishes should be eaten for three days, the remaining soup should be added, and boiled for two days" Kang's eating habits... Today's creative "three ways for old and young to eat" steamed perch with scallion, ginger and pepper "is created to meet the scientific eating habits of small urban families. Its characteristics are as follows: 1. The taste is sour and sweet, scallion and ginger are strong, the fish has no fishy smell, fresh and delicious, and it can enhance the appetite... 2. The color is fresh, the fish shape is complete, and it looks like the whole fish, which is attractive to the senses..... 3 Scientific and reasonable collocation, rich nutrition, appetizing and moisture removing. 4. Bass has no thorns and is suitable for a wide range of people. The dishes are suitable for all kinds of occasions. The naming of "steamed perch with scallion, ginger and pepper" is based on the ingredients and cooking characteristics. Now I'm going to share with my parents the illustrations of my "anatomy and application of sea bass" and "steamed sea bass with scallion, ginger and pepper". I hope it will be helpful to my parents in kitchen operation and family kitchen economy! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: 1. Food processing: 1. The processing method of sea bass slice. 2. The open perch was sliced with a knife root, and the interval was about 2 mm.

Step 2: 3. The knife mark effect is shown in the figure. Put the processed bass into green onion, ginger, salt, monosodium glutamate, pepper and cooking wine for a moment.

Step 3: 2. Cooking method: 1. Stack the processed bass in the steamed fish plate, sprinkle with scallion, shredded ginger, monosodium glutamate and chopped pepper.

Step 4: 2. Pour proper amount of water into the steaming pan, and then cover it with plastic film.

Step 5: 3. Put it in the microwave oven and steam the perch until it is eight years old.

Step 6: 4. Pour in proper amount of sesame oil before serving. (Note: the sesame oil is best boiled with Zanthoxylum bungeanum, and then mixed with sesame oil, etc.)

Step 7: [gourmet food secret book of knife work] my one and a half moves "perch anatomy and application 1" and "steamed perch with scallion and ginger and chopped pepper" dishes finished picture.

Step 8: Note: [gourmet's secret book of knife work] my one and a half moves "bass anatomy and application 1" bass eat more cooking method, will continue to edit into a log or menu upload, please pay attention, thank you!

Materials required:

Perch: half piece

Zizania latifolia: moderate

Chives: right amount

Ginger: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Pepper: right amount

Chopped pepper: right amount

Sesame oil: appropriate amount

Note: the nutritional value of perch and the processing method of eating more than one fish and slicing fish. http://home.meishichina.com/space-174220-do-blog-id-331460.html

Production difficulty: ordinary

Process: steaming

Ten minutes: Making

Taste: hot and sour

Chinese PinYin : Yi Yu Duo Chi Cong Jiang Duo Jiao Zheng Lu Yu