What is the classic way to find sea bass? A home cooked recipe for sea bass

Of course, the sea bass is the best steamed!! Sea bass is rich in a variety of nutritional values and has the highest DHA content among freshwater fish, so steamed sea bass is the most brain-replenishing!! Here are a few ways to do it:

Method 1. Ingredients】 Sea bass (1 piece, 700 grams), shredded pork (50 grams), shredded shiitake mushrooms (20 grams), refined salt (a little), lard (40 grams), sesame oil (a little), white soy sauce (a little), shredded ginger (15 grams), pepper (a little), green onion (2 pieces), ground chestnut powder (a little), monosodium glutamate (a little). Production process] 1. Slaughter the sea bass, remove the internal organs, and wash it.

Mix well with salt, sesame oil, monosodium glutamate, etc., and pour it into the sea bass belly. Put two or three green onions at the bottom of the plate, and put the sea bass on top of the green onions. 2. Then stir well with shredded pork, shredded mushrooms, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, smear it on the fish, steam it over water for ten minutes, take out half of the original juice after cooking, add shredded green onions and pepper and put it on the fish, then burn the lard and pour it on, and add a little bit of soy sauce wine.

Practice 2. Ingredients】 1 kg of fresh sea bass, 1 2 cups of shredded green onion, 4 tbsp shredded ginger, 1 tbsp shredded green and red pepper [Seasoning A] 1 4 tsp salt, 1 tbsp wine, 4 slices of green onion, 4 slices of ginger, [Seasoning B] 1 tbsp water, 1 2 tbsp white powder, a few drops of sesame oil [Production process] 1Wash the sea bass and marinate it with seasoning for half an hour.

2.Place on a plate and steam for 10 minutes. 3.

When the pot is hot, add the soup of the steamed fish to the shredded green onion, ginger and green and red pepper to boil, thicken it with seasoning B and pour it on the fish, and drip a few drops of sesame oil to serve. 【Features】 This method is a cooking method with less oil and less salt, using fish juice and wine, green onion and ginger to increase the flavor.

Method three. 1] Ingredients: sea bass, green onions, ham, mushroom cubes. Excipients: salt, pepper, rice wine, steamed fish soy sauce, steamed sea bass.

1. Clean up the sea bass and wipe it dry. 2. Rub well with salt, pepper and rice wine and marinate for half an hour. 3. Soak the mushrooms, slice the round ham, slice the ginger and cut the green onion for later use.

4. Stuff the green onion into the belly of the fish, the ginger slices are stacked, the ham and mushroom pieces are surrounded by the periphery, the steamer is boiling, put it on the plate, steam for 10 minutes, turn off the heat, and then steam for eight minutes, take out the plate, remove the ginger slices, pour the steamed fish soy sauce, start another pot, burn a little cooking oil, pour it on the fish and sprinkle the green onion shreds.

Method 4. Ingredients: 1 sea bass about 600 grams, 5 clams, 6 slices of pork, 3 slices of ham, appropriate amount of Chinese cabbage.

Preparation: Remove the scales of the sea bass, cut it clean, and use a knife to cut 2 knives on both sides. Wash the Chinese cabbage and cut it, slice the pork and ham, and wash the clams for later use.

Place the Chinese cabbage in a bowl, add the sea bass, and arrange the clams on the sides of the bowl. Pork and ham are placed on the back of the fish. Sprinkle with salt, MSG and an appropriate amount of water in a bowl.

Put the sea bass in a pot and steam for 30 minutes.

Chrysanthemum sea bass Ingredients: 1 1000 grams of sea bass, 500 grams of peanut oil (about 150 grams) 100 grams of dry starch, 50 grams of tomato paste, 2 leaves of kale leaves, 15 grams of balsamic vinegar, 10 grams of wet starch, 50 grams of monosodium glutamate, 50 grams of sugar, refined salt, 75 grams of meat broth Method: 1

Remove the scales of the perch, chop off the head and tail, and remove the inside...

Chrysanthemum sea bass. Ingredients: 1 sea bass 1000 grams, peanut oil 500 grams (about 150 grams).

100 grams of dry starch, 50 grams of tomato paste, 2 leaves of kale, 15 grams of balsamic vinegar, 10 grams of wet starch, grams of monosodium glutamate.

50 grams of sugar, 75 grams of refined salt, and 75 grams of clear broth.

Preparation: 1Remove the scales of the sea bass, chop off the head and tail, remove the internal organs, wash it and cut it into two pieces, and remove the backbone and ribs.

On the surface of the fish, use a straight knife to cut a 1 cm wide and deep flower knife, and then use an oblique knife to cut 1 cm wide and cut off 1 piece of chrysanthemum sea bass blank into 3 pieces, and cut a total of 10 pieces according to this method.

2.Wash the kale leaves, cut them into chrysanthemum leaves, cook them in a pot of boiling water and take them out. Meat broth, refined salt, balsamic vinegar, sugar, tomato paste, monosodium glutamate, wet starch mixed into marinade.

3.Put the wok on a high fire, put in peanut oil, burn until it is hot, grab the green sea bass with dry starch and put it in the pot, fry it for 2 minutes until the fish pieces are rolled into a chrysanthemum shape, gently scoop it up with a colander spoon, drain the oil and put it on a plate, and then garnish it with chrysanthemum leaf-shaped kale leaves.

4.Leave about 50 grams of bottom oil in the pot, put it back to the hot heat, pour in the marinade and boil it evenly, and pour it on the chrysanthemum sea bass.

Qianjiang sea bass [raw materials].

One sea bass (weighing about 750 grams). 10 grams of cooked ham and 25 grams of cooked bamboo shoots. 25 grams of shiitake mushrooms. 15 grams of ginger slices, 1 gram of green onion knots. 5 grams of green onions, 25 grams of Shao wine, refined salt, monosodium glutamate, 15 grams of minced ginger, 25 grams of balsamic vinegar.

Preparation method] sea bass slaughtered and cleaned, put it in a pot of boiling water and slightly hot, take out and scrape off the outer layer of black clothes, rinse it clean, each side of the fish body obliquely batch 5 knives, the depth of each knife should be consistent, the knife distance should be equal, put into the plate, the bamboo shoots are arranged on both sides of the fish, the fish body is evenly sprinkled with fat and diced meat, the middle is placed on the ham, mushrooms, and then put the green onion knot, ginger slices, add Shao wine, lard and refined salt 1 gram, 50 grams of water, and steam the steamer with a strong fire for 15 minutes. Take a bowl, add monosodium glutamate, refined salt and green onions, and take out the steamed fish. Decant the juice into a bowl of seasoning and adjust the taste.

Put the steamed sea bass into a large waist plate, pick out the green onion and ginger, pour the adjusted sauce on it, and serve it with minced ginger and balsamic vinegar.

Characteristics] The fish shape is complete and beautiful, the meat is white and tender, and the taste is fresh and mellow.

Steaming, if there is no steaming utensils, add water to the pot first, and then put the pot containing the sea bass into the water, and cut the seasoning on the sea bass: refined salt, MSG, chicken essence, pepper, cooking wine, seafood soy sauce, salad oil Method: 1Will be the perch.

Cut three knives on each side, marinate with salt and shredded ginger for 15 minutes, boil water over high heat, add and steam for 5 7 minutes, pour in Lee Kum Kee steamed fish soy sauce, simmer for 3 minutes, sprinkle chopped green onions, and remove from the pan.

It's similar to grass carp, I feel.

How to make sea bass delicious:Ingredients: 1 sea bass (about 500 grams).

Excipients: 1 piece of ginger, 15 grams of steamed fish soy sauce, 2 green onions, 15 grams of peanut oil, 1 gram of salt, 5 grams of cooking wine, a few chives, 1 red pepper.

Specific method: 1. Wash and dry the sea bass.

2. Wipe the inside and outside of the fish body with a little salt and cooking wine, and marinate for 10 minutes.

3. Stuff ginger and green onion into the fish belly, and put green onion and ginger on the fish body.

4. Set the steam temperature to 100 for 8 minutes in the electric steamer, and put in the fish.

5. After steaming, do not take it out immediately and simmer for another 3-5 minutes.

6. After steaming the fish, remove the ginger and green onion, and discard the soup from the plate.

7. Sprinkle the fish with shredded ginger and shallots.

8. Remove from heat and heat a little oil.

9. Pour a spoonful of hot peanut oil, and try to pour it on the ginger and green onion shreds.

10. Pour on the steamed fish soy sauce and garnish with red pepper rings, and the finished product is as follows:

Steamed sea bass. Materials.

a sea bass; a small handful of green onions; a piece of ginger; Pepper is thrown away; Thin salt soy sauce to taste.

Method. Prepare a sea bass (cut open, wash and dry), ginger slices, green onion segments, ginger shreds, green onion shreds.

Spread the ginger slices and green onions evenly on top of the fish and sprinkle some pepper to remove the smell.

Steam on high heat for 7 to 8 minutes (mine is an electric steamer so it takes 15 minutes).

Here's the point!! Throw away the steamed green onion and ginger slices and pour out the water at the bottom! Be sure to pour!

Drizzle with hot oil and pour in the raw soy saucepan!

I love shredded green onions, so I put a lot of them.

Steamed sea bass. Materials.

1 sea bass; salt to taste; 1 tablespoon cooking wine; 2 tablespoons steamed fish soy sauce; Appropriate amount of green onion; ginger to taste; Sesame oil to taste.

Method. Slice the ginger, base the ginger and top the fish belly with ginger and green onions.

Take out the Beiding steaming saucepan, add water to it, select the "steam" function, and steam for 10-15 minutes according to the size of the fish, my fish is relatively small, steam for 11 minutes.

It's on steam in 60 seconds, very quickly.

After steaming, drizzle with sesame oil. When Beiding steames something, the water will not drip into the food, which is really good, it will not cross the flavor and will not dilute the soup in the fish, and the steamed fish is very delicious.

Sour soup fish (sea bass version).

Materials. 1 sea bass; tomatoes (preferably small) 8-10 pcs.; 2 slices of ginger; 50 ml of sour decoction; salt 10 grams; a number of crab-flavored mushrooms; 2 handfuls of bean sprouts.

Method. The fish is deboned and cut into fillets, the knife work is not good, make do with it!

Wash and drain all ingredients and set aside.

Stir-fry the green onions, ginger, garlic and fish bones first, and fry until they are golden and fragrant.

Add the tomatoes and sauté slightly.

Add water and ** bought sour soup (fermented with small tomatoes), a can is about 17 yuan.

Blanch bean sprouts and mushrooms.

Remove and add the already boiling broth.

Add the fish fillets and cook until they change color, and finally add coriander out of the pot, forgetting that I also added lactone tofu is also delicious.

The most common recipes we see on the table are: steamed sea bass, braised sea bass, chopped pepper sea bass, etc. Take a look at the following overview of sea bass recipes!

Preparation of steamed sea bass

1. Wash the perch abdomen, cut off the fish head, cut 2-3ml thin slices from the back to the front of the abdomen (the abdomen is connected to the fish meat) and wipe the water.

2. Evenly spread a little salt on the fish head and each piece of fish, and marinate 3 tablespoons of cooking wine for a while.

3. Spread the green onion and ginger shreds on the plate, put the fish body in a circle, the fish head in the middle, the fish fillet facing up, and put a washed wolfberry on each page of the fish fillet.

4. Sprinkle a few peppercorns and diced pork belly on the plate, turn off the heat 5 minutes after the water boils in the steamer, and steam for 5 minutes.

5. Put the remaining green onion and ginger in the mouth of the fish and spread a little on the fish fillet, pour in four spoons of steamed fish soy sauce.

6. Fry the peppercorns in a hot oil pan until fragrant, pour them on the fish, and then scatter the fresh coriander segments on the plate at will, so that a plate of delicious steamed sea bass can be served.

Preparation of braised sea bass

1. Slaughter and wash the sea bass, drain the water, and draw a few cuts on both sides of the fish (it is easy to absorb the flavor when burning, wipe it with salt inside and out, marinate for about 20 minutes and set aside;

2. Shred ginger and garlic and set aside, then heat the pot, pour in an appropriate amount of oil, and add the chopped green onion, ginger, garlic and peppercorns after the oil is warm;

3. Then put the fish into the oil pan, fry until golden on both sides, then pour in a little rice wine, an appropriate amount of soy sauce, Lao Gan Ma, a little bay leaf, a little sugar, add an appropriate amount of water, cover the pot and burn;

4. When the fish body is cooked, you can loosen it with a spatula, dry the soup slightly, sprinkle with chives, and put it in a pot.

Preparation of chopped pepper sea bass

1. Wash the perch, cut the back of the fish a few times, cut it at the back of the fish, cut it, and the belly must not be cut off.

2. Add an appropriate amount of salt, pepper and a little cooking wine to the processed sea bass, wipe well and marinate for 20 minutes.

3. Put a little oil in the pot, add the chopped pepper to the hot oil and stir-fry it slightly to make it fragrant, then stir-fry the ginger, garlic and chopped green onion.

4. Add corn kernels, green beans, and finally light soy sauce and a little stock to taste.

5. Pour the fried chopped pepper on the marinated sea bass, put it in a steamer with boiling water, cover the pot, and steam over high heat for about 8 minutes.

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.

Sea bass soup. Materials.

sea bass 500g; Appropriate amount of oil; Scallions; Salt; Ginger.

Method. Wash the sea bass.

Cut the sea bass into cubes.

Ginger shreds, green onions. Put oil in the pan and add the ginger shreds.

Add the sea bass and add an appropriate amount of water until the fish turns white.

Bring to a boil over high heat, then simmer over low heat until the soup turns white, then add the green onion and salt.

Bring to a boil again and you're ready to cook.

Ingredients: 1 sea bass, 1 teaspoon of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, 1 teaspoon of sugar, appropriate amount of salt, appropriate amount of cooking oil, 1 coriander, 1 spicy millet.

Steps: 1. Clean the fish first and cut it diagonally on the fish a few times.

2. Fry on both sides.

3. Pour in green onions, ginger, garlic, peppercorns and stir-fry until fragrant.

4. Pour in dark soy sauce, light soy sauce, oil, salt and sugar, cooking wine, add a bowl of water and bring to a boil over low heat and cook for a while.

5. Reduce the juice over high heat.

6. Sprinkle with coriander and millet spicy on a plate to finish.