Baked sea bass with soy sauce(yuan chi jiang ju lu yu )

Baked sea bass with soy sauce

Introduction:

"In the last two weeks, winter has already begun. It is customary for people to regard this day as the beginning of winter. Shenzhen is one of the warmest places in the northern hemisphere, where we are still searching for the shadow of autumn. At the beginning of winter on November 7, Shenzhen was very sultry, and many people were still wearing short sleeves. On the Sunday after "the beginning of winter", Shenzhen finally cooled down, but the cooling rate was not large, and there was some warming back. Last weekend, there were two consecutive days of occasional rain and northerly wind. The colder I sat in the room, the more sunlight I could see in the daytime, the lower the temperature in the morning and evening, and the lower the air humidity. Remember to drink more water, increase or decrease clothes appropriately, don't catch cold, upper respiratory tract infection or anything. The temperature is down, but compared with other places, Shenzhen is still very warm at this time. Although it has been more than 10 days since the beginning of winter, Shenzhen has just entered autumn. Nutrition experts recommend eating more fish in autumn, especially the following six kinds of fish: 1. Grass carp (warming and tonifying deficiency); 2. Hairtail (tonifying five zang organs); 3. Silver carp (warming and Tonifying Qi); 4. Black fish (tonifying liver and kidney); 5. Cuttlefish (clearing stomach and removing heat); 6. Carp (invigorating spleen and appetizing). It is said that eating more of these six kinds of fish in autumn and winter can nourish the whole autumn. What are we waiting for? Eat more fish. I've just returned to the normal track for a week, and I haven't cooked a few meals yet. Let's have a bass made before. It's also a dish for the national day family dinner. Ha ha, today, I've finally finished the dishes on the night of the national day. This is really a drag, it's not my style. How do you do sea bass? I usually steam it. For sea bass with tender meat and light taste, it's very suitable to steam it. It can keep the fish delicious. However, the bass I served today is not steamed, but baked. Compared with steamed, it can better maintain the integrity of the fish body, keep the freshness of the fish to the greatest extent, and taste better. The pot I used is the cast iron shallow bottom pot that I strongly wanted to buy after I made it last time. When it comes to buying this pot, there are a lot of interesting things, so I'm famous in a small area. I'll talk about them later. In a word, I am very satisfied with today's fish. In addition to its better taste and more delicious taste, it uses original soy sauce for seasoning. This sauce has the flavor of soybeans and salty taste. It is very good for making fish and stewing meat. You can try it if you like. "

Production steps:

Step 1: 1. Wash and drain the bass, and draw a knife on the back of the fish;

Step 2: 2. Mix the soy sauce with a little sugar, chop the ginger, and keep the green onion;

Step 3: 3. Evenly spread the original soy sauce on the inside and outside of the fish, put the shredded ginger in the belly of the fish and marinate for 30 minutes;

Step 4: pour a little cooking wine into the bottom of the shallow cast iron pot, and spread ginger and green onion on it;

Step 5: put the fish in a shallow pan, pour in a little oil, cover and bake over low heat for about 8 minutes;

Step 6: after baking, serve in a pan.

Materials required:

Bass: 2

Ginger: right amount

Scallion: right amount

Original soy sauce: right amount

Sugar: a little

Cooking wine: a little

Edible oil: a little

Note: 1. The original soy sauce is salty, adding sugar can synthesize the taste, and seasoning is good according to one's own taste; 2. The cast iron pot is heated quickly without too much fire, and the water locking property is also very good, as long as the bottom of the pot is covered with ginger and onion, and a little cooking wine and oil, it won't dry the pot at all; 3. I haven't tested whether the non cast iron pot can be made, and I personally think that the pot with good sealing property and fast heating should be OK; 4 The time of baking depends on the size of the fish and the vitality of the family.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yuan Chi Jiang Ju Lu Yu