Grilled perch with scallion and mushroom(yi yu duo chi xiang cong xiang gu kao lu yu )

Grilled perch with scallion and mushroom

Introduction:

"My one and a half moves - anatomy and application of perch - grilled perch with scallion and mushroom for three meals of perch - and my one and a half moves - anatomy and application of perch - will illustrate the killing of perch in family cooking, the decomposition of perch body, the manipulation of various dishes and the meat quality according to different parts 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" Grilled perch with scallion and mushroom is created to meet the scientific eating habits of small urban families. Its characteristics are as follows: 1. The taste is fresh, the smell of scallion is strong, the mushroom is smooth, and the fish has no fishy smell. 2. The color is ruddy, the fish shape is complete, and it looks like the whole fish Scientific and reasonable collocation, rich nutrition, appetizing and decaying... 4. Bass has no spines and is suitable for a wide range of people. The dish is suitable for all kinds of occasions... The naming of the dish: "Grilled bass with scallion and mushroom" is named according to the characteristics of food materials and cooking. Now I'm going to share with my parents the illustrations of my "anatomy and application of perch" and "Grilled perch with scallion and mushroom". 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: 4. Wash the mushrooms and cut them into pieces. Wash the green peppers and put them into small pieces. Add the processed bass into the green onion, ginger, salt, monosodium glutamate, pepper and cooking wine for a while.

Step 4: 2. Cooking method: 1. Stir fry with scallion and ginger.

Step 5: 2. When the oil is 70% hot, stir fry the perch until the surface is slightly shelled, and then set aside.

Step 6: 3. Stir fry mushrooms and green peppers in the original pan until discolored.

Step 7: 4. Add proper amount of soy sauce, color and season, pour in proper amount of water, and cook until mushroom flavor overflows.

Step 8: 5. When the flavor of mushroom is strong, add the perch and stir fry slightly. Cover the perch with mushroom.

Step 9: 6. Cover the pot and bring to a boil over high heat. Then turn to slow fire and bake for a while.

Step 10: 7. After the bass is tasted, add green pepper and sugar and stir fry slightly.

Step 11: 8. Pour in the right amount of pepper and monosodium glutamate to thicken and then put it on the plate.

Step 12: [gourmet's cutlery] my one and a half moves: anatomy and application of sea bass: Grilled sea bass with scallion and mushroom.

Step 13: 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

Lentinus edodes: right amount

Green and red pepper: moderate

Chives: right amount

Ginger: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Pepper: right amount

White granulated sugar: right amount

Starch: right amount

Sesame oil: appropriate amount

Cooking oil: right 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: firing

Ten minutes: Making

Taste: onion

Chinese PinYin : Yi Yu Duo Chi Xiang Cong Xiang Gu Kao Lu Yu