Steamed sea bass(qing zheng kai ping lu yu )

Steamed sea bass

Introduction:

"Recently, it's so hot that I really can't bear the rhythm of heatstroke. How long has it been since I went to Guasha cupping wood? Today, I went out for a trip. When I came back, I felt tired and heavy headed. I guess I got heatstroke again. I'm speechless to myself. In fact, I have the constitution of heatstroke in winter. I don't know if you have such a summer cooking experience It's a big problem. Every time I finish cooking, I'm sweating, not to mention eating. Now Xiao Qiqi is with us in the summer vacation, and I can't deal with it casually. So before I go to bed every day, I'm most puzzled, because I have to write down the next day's menu. Someone usually gets up early or goes to work before buying the dishes. Yesterday morning, someone in the food group sent me Kaiping fish I tried to see the decision to have appetite, and asked my mother how to do it, but the effect and taste of it were awesome.

Production steps:

Step 1: a fresh bass. When you buy it, you can ask the fish seller to clean it up. What you should pay attention to is that you should tell the fish seller that when you clean up the internal organs, you can only cut a small mouthful of scallion. If you buy a little more, you should cut it into shreds later

Step 2: peel ginger, wash and cut into thin shreds

Step 3: clean the scallion and cut it into thin silk. It's definitely a slow job. I'm so tangled. Ha ha

Step 4: cut the red pepper into shreds and wash off the seeds

Step 5: wash the perch blood and cut off the back of the treated perch

Step 6: cut off the head of the fish and the back of the fish. Cut the pieces that are connected with each other. Don't cut the sections. Make sure the back of the fish stands up. It's easier to cut. It's not easy to damage the integrity of the fish

Step 7: put the diced fish in a bowl and add some salt

Step 8: mix in chicken powder and pepper

Step 9: finally, mix in the appropriate cooking wine, grasp thoroughly with your hands, so that the fish can fully taste, and then marinate for about 10 minutes

Step 10: put the pickled fish on the plate and put it in the shape of peacock

Step 11: put it into a boiling pan with water, cover it, steam over high heat for seven minutes, then suffocate for about five minutes

Step 12: put proper amount of oil into the pot and heat it

Step 13: take out the steamed fish pot, sprinkle with shredded green onion, shredded ginger, and then add shredded colored pepper. Finally, pour a little hot oil on the fish

Step 14: pour in proper amount of steamed fish drum oil

Step 15: this open screen perch is exquisitely shaped, tender and nutritious. It is also an indispensable delicacy for new year's Eve dinner

Step 16:

Step 17:

Step 18: today's dishes belong to healthy cuisine. It's easy to cook, but it's suitable for summer

Step 19: surprise ahead of time

Materials required:

Perch: About 500g

Shredded ginger: 4G

Shredded scallion: 5g

Color pepper: 5g

Salt: 2G

Chicken powder: 2G

Pepper: a little

Steamed fish drum oil: right amount

Cooking wine: 8ml

Note: the nutritional value of bass should pay attention to: 1. When cutting the fish, you must stand up on the back. It's easier to cut, and it's not easy to damage the integrity of the fish. 2. When the steamed fish is out of heat, it's more delicious. It's also known as Lateolabrax japonicus, Lateolabrax japonicus, four rib fish, etc. Perch contains protein, fat, carbohydrate and other nutrients, also contains vitamin B2, niacin and Trace Vitamin B1, phosphorus, iron and other substances. Perch can tonify the liver and kidney, strengthen the spleen and stomach, remove phlegm and relieve cough. It has a very good tonic effect on people with liver and kidney deficiency. It can also treat fetal restlessness, postpartum hypogalactia and other diseases. If mothers to be and postpartum women eat perch, it can not only replenish the body, but also will not cause excessive nutrition and lead to obesity. In addition, the blood of Lateolabrax japonicus contains more copper, which is an indispensable mineral to maintain the normal function of human nervous system and participate in the metabolism of several substances. In addition, perch has the following five nutritional effects. 1. Perch has the effect of treating dyspepsia: 1 perch, remove viscera and scales, add scallion and ginger, fry for a long time, eat meat and drink soup. Once a day. 2. The effect of treating infantile malnutrition and emaciation by Perch: 50g fresh perch meat, 20g oyster, 10g tangerine peel, and eat in the same soup. 3. Perch has the effect of treating spleen deficiency, diarrhea and chronic stomachache: 50g perch meat, 15g Atractylodes macrocephala and 10g tangerine peel are eaten in the same soup. 4. Treatment of postoperative wound healing, pregnancy edema, fetal restlessness: 1 perch, to scale, gills and intestinal miscellaneous, 40 grams of Beiqi, salt, water each amount, with steamed food. 5. Perch has the effect of treating pertussis in children: the gills of perch are not washed, dried in the sun, fried in water, or boiled in boiling water. One gill per time, twice a day.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Qing Zheng Kai Ping Lu Yu