How to cook sea bass delicious, how to make sea bass delicious?

The meat of sea bass is white and fatty, with few fine spines, no fishy smell, extremely delicious taste, rich in protein and vitamins, can be used in medicine, and is an extremely precious tonic.

Sea bass tastes great in this way.

Sea bass turned out to do just that.

Steamed sea bass in soy sauce.

Steamed sea bass is a common dish on my table, because sea bass is rich in nutrients, it is the highest DHA (brain**) content among freshwater fish, and steamed sea bass is the most brain-replenishing. Today, the steamed sea bass with steamed fish soy sauce is simple to operate, the meat is tender, healthy and delicious.

Ingredients: sea bass, steamed soy sauce, cooking wine, salt, cooking oil, ginger, garlic, green onion, coriander.

Steps: <>

Step 1: Wash the ginger, shred it and slice the garlic.

Step 2: Clean the gills and maw of the fish, clean it, break the fish along the belly from head to tail (do not cut off the back), and evenly smear the steamed fish soy sauce, salt, and cooking wine.

Step 3: Spread some shredded ginger and garlic slices at the bottom of the plate, put the fish on the plate, put some shredded ginger and garlic slices on the fish surface, and marinate for half an hour.

Step 4: Put the fish in the pot after boiling the water and steam, it will smell fishy if it is put early. Steam on high heat for 7 to 10 minutes (depending on the thickness and size of the fish), turn off the heat and let it simmer for another 2 minutes.

Step 5: Carefully remove the steamed fish.

Step 6, put in chopped green onions, coriander, pour an appropriate amount of oil into the wok, burn until it is 60% hot (smoke can be seen), turn off the heat, pour the oil evenly on the fish, OK.

Step 7: Appreciation of the finished picture.

Tips: Finally, pour a little hot oil on the fish, and pour the hot oil on the chopped green onion and coriander, which will have a fragrant scallion oil taste.

Sea bass is delicious, and people often use it to make steamed fish to eat, so that the fresh and tender characteristics of sea bass are more prominent, and it tastes more delicious.

Steamed sea bass! Braised sea bass!

There are many ways to prepare sea bass, which can be steamed, boiled in soup, and braised in a braised manner. Each has its own flavor, and it is delicious, and the sea bass has few bones, so the sea bass is also very suitable for children. If you want to say how to make sea bass delicious, it must be steamed sea bassIt can protect nutrients from loss to the greatest extent, and it is tender and delicious, and it is a well-known dish.

Steamed sea bass!

Ingredients: Sea bass, ginger, green onions.

Seasonings] salt, steamed fish soy sauce, cooking oil.

Fresh sea bass is cleaned, and the black membrane and bone blood in the abdomen must be washed clean, which is the source of fishy smell. Then rub the sides of the fish body with table salt to remove the fishy smell on the skin.

Make a deep cut about 2-3 cm from the thick part of the back of the bass, so that the sea bass can be heated evenly.

Cut the green onion into sections, slice the ginger, then cut a part of the shredded green onion and ginger, and keep it for the last spread on the fish. Put the green onion and ginger slices into the belly of the fish, put two chopsticks on the plate, and place the sea bass on top.

Bring water to a boil in a steamer, then add the sea bass and steam it for 10 minutes.

Take out the fish plate, pick out the green onion and ginger, and pour out the steamed soup, which also smells fishy, so don't leave it behind.

Remove from the pot**, pour the steamed fish soy sauce into the pot and heat it, then pour it along the edge of the fish plate. Heat oil in another pot until it is 6 hot, and pour it over the fish.

Operational Focus:1.To remove the fishy, the black membrane in the abdomen, under the skin of the fish, and the blood close to the bones are the source of the fishy smell, and they must be dealt with.

2.Boiled soy sauce and poured into a plate, then poured hot oil to bring out the flavor so that the steamed sea bass is the most delicious.

Let's share how to make a dish of braised sea bass.

The preparation of braised sea bass <>

Ingredients: sea bass, garlic, ginger, green onion, red pepper.

1.Clean the sea bass, cut a few knives on the fish, and marinate evenly with salt, cooking wine, and ginger shreds for 15 minutes.

2.The surface of the marinated sea bass is smeared with a layer of cornstarch (this is done so that the fish does not stick to the pan when frying the fish).

3.Heat the oil, and when the oil is hot, fry the sea bass in the pan until golden brown on both sides.

4.Leave the bottom oil in the pan, put the garlic and ginger in it and stir until fragrant, then add an appropriate amount of water, and then put the fried fish in.

5.Add dark soy sauce for color, salt and light soy sauce to taste, bring to a boil over high heat until flavorful.

6.Finally, leave some soup and add red peppers, and then pour in a little water starch to thicken and remove from the pot.

7.Sprinkle with shallots on a plate and you're ready to go.

The braised sea bass is delicious, and the bibimbap is also very delicious, and the flavor is better than that of steaming.

Steamed sea bass! 【Ingredients required】

A sea bass, an appropriate amount of shredded ginger, a handful of green onion knots, an appropriate amount of cooking wine, a few shallots, half a red pepper, an appropriate amount of ginger slices, a little hot oil, and an appropriate amount of steamed fish soy sauce.

Steps] 1. Prepare a catty of sea bass, and cut a knife on both sides of the fish's back. Prepare shredded ginger, green onion knots and cooking wine in a bowl, grab and pinch out the green onion ginger juice, pour it on the fish, use the green onion knots to evenly spread the inside and outside of the fish and leave it for later use.

2. It is essential to make three shreds of steamed sea bass, and the ginger is first cut into thin slices and then into thin strips. Pinch a few shallots around a few times, cut them into thin strips, and soak them in water for a while.

3. Half a thin slice of red pepper is also cut into shreds, and shredded green onions and red peppers will be rolled after soaking, which can be used as a color match and add flavor.

4. Put ginger slices on the plate, and put the sea bass with the fish spine facing up, so that the sea bass can lie on the plate. Put ginger slices on the fish spine, steam the steamer and steam it for 6-8 minutes, the time is determined according to the size of the fish, in order to retain the delicate taste of the fish, the longest should not exceed 8 minutes.

5. The soup at the bottom of the steamed dish is very fishy, so pour it out. Then remove the ginger slices, put the soaked three threads, and pour hot oil to stimulate the fragrance. Finally, it is drizzled with steamed fish soy sauce and it is delicious.

The best way to eat sea bass is, of course, steamed, first, wash the sea bass and add ginger slices to the pot to steam, second, pour out the water and ginger slices after steaming the fish, third, sprinkle the sea bass with shredded green onions and ginger, drizzle with light soy sauce and dark soy sauce, and pour it with hot oil.

The sea bass is well handled.

Mix the sauce first, which is oyster sauce, soy sauce, Pixian bean paste, and cooking wine.

If I could fry it, I would fry it on both sides. Picture save trouble!

Pour over the seasoned juice and turn it over to let both sides taste good.

Add hot water and simmer.

Braised sea bass is a convenient and easy-to-use method.

Materials. 1 sea bass; Appropriate amount of green onions; 3 slices of ginger; 8 cloves of garlic; 8 dried chili peppers or to taste; 1 tablespoon of oyster sauce; 2 scoops dark soy sauce; 1 scoop light soy sauce; 3 pieces of rock sugar; 1 tablespoon of liquor; 1 pinch of pepper.

Method. Remove the internal organs of the sea bass and clean it, cut the knife edge on both sides of the fish body, wipe the water with kitchen paper, wipe the fish body with an appropriate amount of salt and pepper and marinate for a while.

Green onions, ginger, garlic, ready. If you like spicy food, add some dried chili peppers to your taste.

Put an appropriate amount of oil in the pot, put 1 and a half spoons of red oil bean paste when it is slightly hot, stir-fry well, add green onions, ginger, garlic and dried chilies, and continue to fry over low heat to bring out the fragrance.

Add an appropriate amount of water, add 1 tablespoon of white wine, 1 tablespoon of oyster sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 3 rock sugars, and 1 pinch of sesame pepper. Put the marinated sea bass in the pot, and be careful to push the sea bass with a spatula often to prevent it from sticking to the pan. Taste the soup during the cooking process, and quickly add any seasonings that are missing.

Cook for about 20 minutes, the soup gradually drains, and place the fish on a plate. Then wash the wok, put a little oil, stir-fry the chopped green onions, and quickly pour it on the fish that has been plated. OK.

Prepare fresh sea bass, cross knife, then add cooking wine and ginger slices to marinate, then add shredded green onion and ginger to the sea bass, then add seasonings such as light soy sauce and drum oil, put it in a pot and steam it.

Sea bass flower knife, marinated in fine salt cooking wine, green onion and ginger slices, steam for 8 minutes, pour hot oil.

Steamed sea bass, add shredded ginger and green onion in the seasoning box, steam for 30 minutes and then drizzle with hot oil.

Since learning this perch, the status of the family has improved significantly.

Sea bass turned out to do just that.

1.Prepare a sea bass, clean it and cut the fish diagonally with a knife a few times. Bring the oil to a hot boil in the pan and gently put the fish in without turning the fish. Gently shake the pan with your hands to heat the fish evenly.

2.When one side of the fish is almost cooked, turn the fish over and fry the other side. Scoop out the fried fish and place on a plate for later use. Remove the oil from frying the fish, wash the pan and boil dry.

3.Pour in new oil, wait for the oil in the pot to heat spicy, add the bean paste, and add half a bowl of water. Pour the freshly fried fish into the pan and add the chili pepper, ginger, light soy sauce and cooking wine.

Flip the fish and let the soup cook the fish through, then scoop it out and put it on a plate, sprinkle with chopped green onions, and pour the soup from the pot over the fish.

Sea bass can be said to be a very healthy and delicious fish. First of all, it has very few spines, which is very suitable for children to eat, and secondly, the fish itself is white meat, which contains very little fat, especially suitable for the best people, so how to eat sea bass to be delicious?

Personally, my favorite method is steaming. First of all, the sea bass should be killed, and then the intestines should be opened, and the surface should be changed to a flower knife, which is conducive to the taste entering the fish. Onions, ginger and garlic are definitely essential, as long as they are evenly placed in the belly of the fish, or on the surface, they can play a role in removing the fish.

The next step is to bend the sauce and use steamed fish drum oil. This is really a highly recommended one, and using it when steaming fish is simply taking the fish to another level, and you will know if you try it.

If the sea bass is steamed for too long, the sea bass will lose its taste, and the time is too short and it will be uncooked, so it is best to come out in about 15 minutes. If you're afraid of getting overcooked, try pouring hot oil at the end. It is to put the green onion or something at the end, and splash it with hot oil at the end, so that the fish will have a faint green onion fragrance.

Braised sea bass】 1First of all, we prepare a fresh sea bass, remove the guts and gills, change the flower knives on both sides of the fish, put it in clean water to wash the blood on the fish, then remove it, and put it in a basin to prepare for salting.

2.Add 2 grams of salt, 1 gram of pepper, 10 grams of cooking wine to remove the smell, spread the sauce evenly on the fish and marinate for 10 minutes.

3.Cut a few pieces of garlic into small pieces, cut a white section of green onion into horseshoe slices, cut a small piece of ginger into diamond-shaped slices, cut two pickled peppers into rings first, and then chop some for later use.

4.After all the ingredients are ready, we start to fry the sea bass, add an appropriate amount of vegetable oil to the pot, control the juice on the fish, and sprinkle a thin layer of starch to absorb the moisture on the fish to prevent cheap oil when frying, and at the same time, it can also lock the moisture inside the noisy fish and make the taste more tender.

5.When the oil temperature rises to 5 percent and the oil surface is slightly smoking, turn to medium-low heat and fry the sea bass in the pan for 3 minutes, gently shake the wok, and constantly pour the hot oil on the fish to heat the fish evenly, and remove the oil when the fish is golden on both sides.

6.Leave the bottom oil in the pot, sprinkle a small handful of peppercorns to burst the fragrance after the oil is hot, pour in the cut ingredients and fry the small ingredients until fragrant, add 10 grams of bean paste, 5 grams of tempeh to increase freshness, fry the red oil of the bean paste, and pour an appropriate amount of water from the side of the pot.

7.Add 1 gram of chicken powder, 1 gram of pepper, a little sugar, 20 grams of light soy sauce, 10 grams of aged vinegar, stir well, put the fried sea bass into the pot and cook over low heat for 5 minutes, and keep pouring the juice on the fish, so that the fish can evenly absorb the juice and maintain the maturity of the flavor.

After 5 minutes, remove the sea bass and place it on a plate, and pour the original juice of the boiled fish over the fish evenly.

Flame Mountain Sea Bass.

Ingredients: sea bass, red millet pepper, wild pepper, bell pepper rings, shredded onion, lotus root, a little chopped green onion, chopped pepper paste, broth, oyster sauce, salt, chicken essence, edible oil.

1.After the sea bass is slaughtered and cleaned, put it in a frying pan over low heat and fry it slowly until both sides are golden brown and cooked, and then shovel it into a baking dish with shredded onions and lotus root slices at the bottom.

2.Put oil in a cold pan, add chopped pepper paste, red millet pepper, wild pepper, oyster sauce and stir-fry until fragrant, add an appropriate amount of broth to boil, add salt, chicken essence and other seasonings, pour it on the fish in the baking tray, sprinkle some bell pepper rings and green onions, boil with a cassette stove before serving, and serve with the stove.