Kiki beef's private dish 10 sea bass with scallion oil(niu de si fang cai cong you hai lu yu )

Kiki beef's private dish 10 sea bass with scallion oil

Introduction:

"Today, the child is at home. The little guy loves fish. There is a sea bass at home. I asked her," baby, do you want to eat fish? " The little guy didn't even think about it and said, "of course I do." Then I asked, "how do you like mom to make it for you? Steamed or braised? " "Just like the last time," she replied. I thought about it, oh ~ ~ it's scallion fish, OK, so I made scallion fish for her at the request of the children. It's delicious ~ ~ my husband and I seem to be more interested in the shredded scallion and ginger on the fish. We put so much into it, and even ate it all. Even the children said, "Dad, mom, eat fish quickly ~", which made us both happy. My husband and I laughed, child The son also followed to smile ~ ~ happiness ~ ~ "

Production steps:

Step 1: remove the viscera and gills of sea bass, remove the head and tail, clean them, cut flowers on both sides of the fish and put them on the plate;

Step 2: add cooking wine;

Step 3: add a little salt and marinate for about 10 minutes;

Step 4: put the plate into the steamer and steam for about eight minutes. After steaming, do not remove the lid and simmer for another five minutes;

Step 5: prepare the ingredients;

Step 6: steamed sea bass tastes delicious;

Step 7: sprinkle a little salt, soy sauce and white pepper on the fish;

Step 8: spread shredded scallion and ginger on the fish;

Step 9: heat the oil and slowly pour it on the shredded onion and ginger;

Step 10: oily fish;

Step 11: Sprinkle coriander on the fish;

Step 12: delicious sea bass with scallion oil ~ ~ when eating, dip each piece of meat in the soup, it's called a fragrance~~

Materials required:

Sea Bass: 1

Shredded scallion: right amount

Shredded ginger: right amount

Coriander: moderate

Cooking wine: moderate

Salt: right amount

Soy sauce: a little

White pepper: a little

Edible oil: right amount

Note: cooking experience: 1. Steam the fish with high heat and put enough water in the pot to avoid drying; 2. Steam the sea bass for about eight minutes. If the time is too long, the meat will get old; 3. Since you need to put salt twice, you should control the amount of salt to avoid being too salty; 4. The amount of soy sauce is appropriate to avoid being too salty; 5. The amount of shredded onion and ginger depends on your taste 6. The oil must be heated to make it more fragrant when it is poured on the fish. Encyclopedia: sea bass is different from fresh water bass. It is larger and longer, with rough scales, longer mandible and sharp mouth. It can be divided into two kinds: white bass and black bass. The back of white bass is bluish gray, the abdomen is white, and there are irregular black spots on the body side; the color of black bass is black, and the overall color is dark black gray, and the black spots are not obvious. They are fleshy, fresh and tender, with garlic petal shape, mellow taste and no fishy smell. They are most suitable for steamed, braised or stewed soup. Nutritional value: sea bass is rich in protein, delicious meat, is one of the common marine economic fish. 1. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients. It has the effect of tonifying liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a very good tonic effect on people with liver and kidney deficiency. 2. Perch can also cure fetal restlessness, hypogalactia and other diseases. It is a good way for expectant mothers and women to eat perch, which can not only tonify the body, but also not cause excessive nutrition and obesity Nutritious food is a good product for body-building and blood tonifying, spleen invigorating, qi invigorating and body healthy; 3. There is more copper in the blood of sea bass, which can maintain the normal function of nervous system and participate in the function of several key enzymes of material metabolism. People lacking copper can eat sea bass to supplement. Applicable population: edible per capita. 1. Suitable for anemia, dizziness, pregnant women edema, fetal movement uneasy people to eat; 2, suffering from skin disease sore swelling taboo. Note: Bass should not be eaten with butter, cheese and Chinese medicine Schizonepeta tenuifolia. Note: the above information is quoted from Baidu Encyclopedia for reference only.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Niu De Si Fang Cai Cong You Hai Lu Yu