What ingredients do I need to prepare for steamed sea bass? Can you use soy sauce without steamed fi

Marinate with light soy sauce and salt for 5-10 minutes, because the sea bass is very delicious, so don't marinate it for too long when putting oil in the pot, put the garlic in the cold oil, and then put a small spoon of oil, and pour it on the fish after frying The sea bass is put into the steamer and steamed for 15 minutes, generally the eyes are pale, and it is cooked when summoned, the soy sauce in the steamed fish is a kind of soy sauce, the pigment content is low, and only the flavor enhancement function is better, therefore, in the case of steamed fish without soy sauce, it can also be replaced with light soy sauce, only with soy sauce instead, the color of the steamed fish is darker, Affect the aesthetics.

<> when steaming sea bass, you can also fry with green onions, ginger, garlic, peppercorns, etc., and put a little more oil when stir-frying, and you can replace the steamed fish soy sauce after fragrant and slag, and the taste is also very delicious. Light soy sauce is the first type of soy sauce, so the color is lighter, while steamed fish soy sauce has ingredients such as caramel color, butter, etc., and the color is dark. In terms of taste, the fluidity of light soy sauce is better, and the taste of steamed fish soy sauce is stronger.

Light soy sauce is delicious and salty, while steamed fish soy sauce has a sweet and alcoholic flavor due to the presence of ingredients such as caramel and butter. Raw soy sauce doesn't give a fishy taste. I especially like to eat fish, grass carp for sauerkraut, carp for braised cabbage, crucian carp for stew, hairtail for frying, and banana fish for hot pot.

When steamed, the tilapia meat is coarse, the mandarin duck and rainbow trout are too expensive, and the sea bass has good meat and **. The meat of sea bass is white and tender, with few fine spines, no fishy smell, and the taste is very delicious, rich in protein and vitamins. Today we are going to eat steamed sea bass!

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You need to prepare green onions, ginger, soy sauce, fish sauce, oil, and soy sauce can be substituted if there is no steamed fish soy sauce.

Prepare star anise, aged vinegar, sesame oil, and sesame pepper and Sichuan pepper. I think so. But in this case, you have to cook for a long time.

chili millet peppers, sea bass, vegetables can be prepared carrots, cucumbers, onions, prepared green onions, ginger and garlic; You can use soy sauce can be used together to the effect of coloring.

Steamed sea bass.

Ingredients: fresh sea bass, shredded green onion and ginger, shredded green and red pepper, lemon slices, salt, steamed fish juice.

Method, 1: Slaughter the sea bass, remove the black membrane from its abdomen, and make flower knives on both sides of the fish.

2) Stuff the green onion and ginger slices into the fish belly, rub the salt and lemon juice and marinate the fish body with Huadiao wine for 30 minutes.

3: Put the marinated sea bass into a fish plate, cover the fish with a layer of green onion and ginger slices, and cover with plastic wrap.

4: Add water to a boil, add the sea bass and steam for 8-10 minutes.

5: Put shredded green onion and green and red pepper on top of the fish, drizzle with hot oil and pour on top of the steamed fish sauce.

Chef Jian has something to say:

1: When making steamed fish, be sure to remove the black membrane in the belly of the fish, which is the biggest reason for the heavy fishy smell.

2: No matter what kind of fish it is, as long as it is steamed, it must be marinated, so that it can not only remove the fish, but also not make the steamed fish tasteless.

3: As mentioned in the title, add 5 grams more to it! It refers to lemon juice, which is not only more tender when added, but also has a faint fruity aroma.

4: Don't steam directly, add 1 more step, which means putting green onion and ginger slices in the belly of the fish, which can not only remove the fish, but also keep the fish body from collapsing.

<> ingredients: 400g of sea bass, steamed fish soy sauce, salt, cooking wine, green onion, ginger, chili, vegetable oil Method 1, remove the gills and internal organs of the sea bass, wash it, and scratch the knife on the fish.

2. Pour in cooking wine and smear salt on the body.

3. Put green onions, ginger and red peppers at the bottom of the plate, then put the fish, and put shredded green onions and ginger on the fish body and fish belly.

4. Put the sea bass in the steamer and steam for 10 minutes.

5. Take out the steamed fish and remove the green onion and ginger from the plate.

6. Spread shredded green onions, ginger and red pepper on the fish, evenly drizzle Lee Kum Kee steamed fish soy sauce, and then drizzle with hot oil.

Steamed sea bass. Seasonings used: salt, pepper, cooking wine.

Soy sauce. Here's how to do it:

Ingredients: Sea bass.

Excipients: green onion white, ginger, shallot.

Green onions, green peppers, red peppers.

Seasoning: salt, pepper, cooking wine, soy sauce.

1.Let's start preparing the ingredients.

Prepare a sea bass, scrape the scales and remove the gills, stir the internal organs from the fish's mouth with chopsticks, then pull out the internal organs, and use a knife to cut the fish bone from the back of the fish, without cutting through, try not to damage the body of the sea bass and affect the appearance. Friends who are troublesome can hand it over to the stall owner to deal with.

2.Now let's start preparing the excipients.

Cut green onions and ginger into thin strips, and cut half of green and red peppers into thin strips, mainly used for color matching.

Cut the green onion into white pieces and the ginger into slices.

3.Let's start pickling below.

Sprinkle the sea bass with salt, pepper and cooking wine, mix well, put the soft shallots and ginger slices into the fish, and marinate for 10 minutes to taste.

4.Let's start steaming.

Boil water in a pot, put the grate after the water boils, put the fish on a plate, take out the shallots, then stuff in the green onions, ginger slices, use the green onions to prop up the fish meat to prevent deformation, and then put it in the pot and steam it over low heat for 8 minutes.

After 8 minutes, remove the steamed sea bass and pour out the excess broth.

Put the steamed fish in soy sauce.

Pour evenly over the fish and spread with shredded green onions, green and red peppers.

Heat the oil in a pan until it is 7 hot, then pour the oil evenly over the fish.

Well, a dish of delicious steamed sea bass is ready.

A home-cooked way to make steamed sea bass.

Steamed sea bass. Materials].

1 sea bass, steamed fish soy sauce (50ml), cooking wine (2 tsp), oyster sauce (2 tsp), green onion, ginger slices (5g), lemon (1), salt, oil (to taste) and tempeh (a please).

Method] Prepare the fish, stuff the fish belly with green onions and ginger slices, and marinate for a while with salt, lemon juice and cooking wine.

2.Mix the steamed fish soy sauce and oyster sauce into a sauce and steam with the fish for 10 minutes.

3.Heat the oil and pour it over the surface of the steamed sea bass.

Raw sea bass, green onions, coriander, perch body is extended and flattened, generally 30 40 cm long, weight 400 1000 grams, distributed in the western Pacific Ocean, China's coastal are produced, the Yellow Sea, Bohai Sea more. It is one of the common economic fish species and is also a species for the development of marine aquaculture. The main production areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands, etc., the fishing season is spring and autumn, and the peak fishing season is in October and November every year.

Method 1 [Raw Materials].

Sea bass (1 piece, 700 g), refined salt (a little), peanut oil (40 g), shredded ginger (15 g), green onion (2 pieces).

Production process] 1. Slaughter the sea bass, remove the internal organs, and wash it. Pour salt, ginger and peanut oil 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.

Method 2 [raw materials].

Steamed sea bass. 1 kg of fresh sea bass, 1 2 cups of shredded green onion, 4 tbsp shredded ginger, 1 tbsp shredded green and red chili pepper.

Seasoning a] 1 4 tsp salt, 1 tablespoon wine, 4 green onions, 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 3 Ingredients: sea bass, green onions, ham and mushroom cubes.

Excipients: salt, pepper, rice wine, steamed fish soy sauce.

Steamed sea bass. Step 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.

To make steamed sea bass, first wash the fish to remove phosphorus, make a few cuts on the back of the fish with a knife, stuff some green onions and ginger slices into the fish belly, and marinate the fish meat with cooking wine, ginger and lemon juice for half an hour. Fill the pot with water, put the fish in and steam it for 15 minutes after the water boils, take it out and pour out the water after steaming, pour on the steamed fish soy sauce, sprinkle some green onions and ginger shreds on the back of the fish, and drizzle with hot oil.

These shoes look at your own taste, and I think it's good to mix a little more sauce.

1. The first stage of steaming sea bass is to use steamed fish soy sauce, steamed fish soy sauce can promote the divergence of fish fragrance, steamed fish is very fragrant and fresh, has a strong effect of enhancing flavor and fragrance, there is no steamed fish soy sauce when steaming sea bass, you can use green onion, ginger, garlic, Sichuan pepper, etc. to stir-fry together, put slightly more oil when stir-frying, the oil after stir-frying can replace the steamed fish soy sauce, and the taste is also very delicious.

2. Steamed fish soy sauce is actually a kind of soy sauce, but the pigment content is lower, and the function of enhancing the flavor is stronger, therefore, in the case that the steamed fish soy sauce does not have a foolish understanding, soy sauce can also be used instead, but the soy sauce instead of the steamed fish is darker in color, which affects the appearance.

We all know that light soy sauce is a necessary condiment for stir-fried meat food, light soy sauce is a kind of soy sauce like steamed fish soy sauce, but the color content is low, the content of glutamine is high, the freshness effect on meat food is obvious, and it can be used to replace steamed fish soy sauce.

3. Ingredients: sea bass, green onions, ham, and mushroom cubes.

Excipients: salt, pepper, rice wine, steamed fish soy sauce.

Method 1Clean up the sea bass and dry it off.

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 stall and the mushroom pieces are surrounded by the surrounding area, the steamer is boiling, put it on the plate, steam for 10 minutes, turn off the heat, steam for another eight minutes, take out the plate, remove the ginger slices, pour on the steamed fish soy sauce, start another pot, burn a little cooking oil, pour it on the fish and sprinkle the green onion shreds.

I feel that it is best to marinate steamed fish in wine for a while, which can remove the fishy smell. Sea bass is also a commonly used food that strengthens the spleen and stomach. The ingredients for steaming sea bass are also very simple, sea bass, vegetable oil, green onions, ginger and garlic, cooking wine, salt, and seafood soy sauce, which are more suitable for the elderly, children and patients.

The first sea bass to buy must be clean and tidy, especially the scales, and internal organs such as internal organs, otherwise it will harm the taste.

Draw the knife flowers, smear the fish with cooking wine and salt to marinate it slightly, and then put green onions, ginger and garlic and steam them in boiling water for 8 to 10min. Throw away the steamed condiments, green onions, ginger, garlic, and sauce, and then put the prepared juice and put the Beijing green onion to pour boiling oil. Naturally, I don't want to marinate cooking wine.

First of all, the fish should be neatly solved, the fish should be poured with boiling water, splashed until the skin is closed, and you can also put a fish into boiling water and blanch it for about 3 seconds, the duration should not be too long, which is also fishy and more provincial. There is also a bit of a way to heat up the adjusted juice and splash it on top of the fish.

The taste will be different. Either way, when steaming fish, you should stuff some ginger slices in the belly and spread the green onion segments on the bottom, so that the steamed goods can circulate faster, and the adult fish can have a tender taste. In the case of fish selection, it is better to go up and down a catty, and the degree of doneness must be just right in the case of steaming, the fish is just ripe, tender and delicate, and the delicacy of the fish can be preserved intact.

Fish smell fishy, and if you want to steam it, it's best to marinate any fish.

Aside from cleaning, slicing and slicing into strips, put onions, ginger, white pepper, cooking wine, salt, marinate for 15 minutes, wait for the pot to open to the outside world, everyone steam the fish for 6min, take out the dripping soup and throw it away, then cut the onion and garlic shreds and spread it on the fish, put oil in the cold pot, put some pepper and pepper, and immediately pour it on the fish to win. Steamed sea bass is a delicacy that many people love to eat, and the steaming method can retain the fresh flavor of the fish to the greatest extentThe fish is tender, fresh, and smooth, and has a very good taste.

Steamed sea bass can be put salt and cooking wine, because if you don't put salt, it may make the fish tasteless, which will affect the taste, and cooking wine can play a role in removing fish, and it is also a condiment often used by people in making seafood and fish and other foods, but you should put cooking wine when marinating sea bass, and never put cooking wine when you do it, which will affect the effect of cooking wine.