How to make sea bass is delicious and simple, how to make sea bass is the most delicious and simple

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:

Sauce fragrant fish pieces] Ingredients: 1 sea bass (520 grams of sliced fish pieces) Seasoning: 20 grams of green onions, 20 grams of ginger, 1 bag of barbecue sauce (110 grams of sauce flavored), 15 grams of white wine, 15 grams of cooking wine, a little black pepper.

Method: Cut the packed sea bass into small pieces, put it in a bowl, add all the seasonings and mix well, marinate for more than 4 hours to evenly absorb the flavor. Spread a layer of tin foil on the baking sheet, and arrange the marinated fish pieces neatly into it, do not stack them, and spread them evenly to heat evenly.

Put it in the air fryer, 200 degrees for 25 minutes, bake until dry, fragrant, take out and turn over once in the middle.

Tips: The head and tail of the fish and the big bone in the middle are kept for soup. The longer the fish is marinated, the more flavorful it becomes, and if there is soup on the foil when the fish is turned over in the middle of the grill, change it to a new one, or prepare another baking tray lined with tin foil in advance, so that the fish can be grilled on both sides dry.

Ingredients: Ingredients: 500 grams of sea bass. Excipients: 30 grams of green onions, 30 grams of ginger, 1 gram of salt, grams of pepper, 10 ml of cooking wine, 25 ml of steamed fish soy sauce, 10 Sichuan peppercorns, 15 ml of peanut oil.

1. Scrape the scales and disembowel, remove the internal organs and gills, and rinse the perch. Cut half of the green onion into shredded green onions, cut half of the ginger into sliced ginger slices and half into shredded ginger for later use.

2. Draw a few knives on both sides of the sea bass, coat with salt, cooking wine and pepper, stuff the fish belly with green onions and ginger slices, sprinkle the fish with green onion and ginger shreds, and marinate for about 10 minutes.

3. Add an appropriate amount of water to the steamer and bring to a boil, put the fish into the steamer after the water boils, and steam on high heat for about 8 minutes to turn off the heat.

4. Do not lift the lid immediately, steam for 3-5 minutes, then open and take out the steamed sea bass, pour out the soup in the steamed fish plate, use chopsticks to remove the green onion and ginger shreds on the surface, and then re-sprinkle the fresh green onion and ginger shreds.

5. Heat the wok over medium heat until the palm is hot, pour in peanut oil, put in peppercorns, fry the fragrance over low heat, burn until the pepper oil is hot, pour the hot oil on the fish to stimulate the fragrance, and then pour the steamed fish soy sauce around the fish body.

6. The fragrant steamed sea bass is ready, the fish is tender and delicate, delicious and has no fishy smell, and the finished product is as follows.

Sea bass in sour soup. Prepare the following ingredients: 1 sea bass, 2 tablespoons yellow lantern chili paste, 50 grams of sauerkraut, 5 millet peppers, 1 shallot, 1 tablespoon white vinegar, 2 teaspoons salt, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 egg, 1 teaspoon pepper, 1 tablespoon starch.

The specific method is as follows: chop the sauerkraut, clean the sea bass, remove the head and bones, then slice the fish into thin slices, then add the fish head and fish bones, add cooking wine, add salt and marinate for a while, put the fish fillets into the soup basin, grab and wash twice with water, wash off the blood, and then gently wring out the water, then add 1 teaspoon of pepper, add 1 tablespoon of cooking wine, add 1 teaspoon of salt, add 1 egg white, then stir clockwise, then add 1 tablespoon of starch, grasp it again, then add a little peanut oil, grasp it well, and set aside! Then add oil to the pot and heat it, fry the fish head and fish bones until browned and set aside, heat the fish oil, put 2 tablespoons of yellow lantern chili sauce, fry the butter over low heat, and then fry the sauerkraut over low heat until fragrant, then put in the fish head and fish bones, add an appropriate amount of boiling water, add 1 teaspoon of salt, add 1 tablespoon of white vinegar, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, boil over high heat, after boiling, cook for another 5 minutes, then put all the soup residue under the soup basin, boil the fish soup again, put the fish fillets into the pot and blanch, and then quickly remove them with a colander, Put it in a soup bowl, pour in the soup, and sprinkle with chopped green onions and red peppers to garnish!

The delicious recipe for sea bass is as follows:Ingredients: sea bass, green onion and ginger, salt, cooking wine, cooking oil.

1. First of all, beat the sea bass with an oblique knife, cut the green onion and ginger into shreds, evenly smear the sea bass with salt and cooking wine and marinate for 2 minutes.

2. Mix the green onion and ginger shreds and spread them on the bottom of the plate, put the sea bass, sprinkle the remaining green onion and ginger shreds on the sea bass, and drizzle with cooking oil.

3. Finally, boil the water in the steamer, add the sea bass and steam for 15 minutes, then pour the steamed fish soy sauce out of the pot.

Steamed sea bass with oyster sauce].

Ingredients. Sea bass: to taste.

Accessories. Seasoning: to taste.

Specific steps: Step 1.

Put the green onion, ginger and garlic into the sea bass belly.

Step 2. Put water in the steamer, put the fish plate in the gas, and steam for 6 minutes.

Step 3. Pour the fish broth into the pot.

Step 4. Add the starch juice to thicken.

Step 5. Pour the sauce over the fish and sprinkle with chopped green onions. Delicious and delicious, no loss of nutrients.

Steamed sea bass. Materials.

1 sea bass; 1 green onion; half a piece of ginger; 2 sprigs of coriander; salt 5 g; 2 tablespoons cooking wine; 1 scoop of extremely fresh flavor.

Method. When the sea bass is cleaned, the membrane in the fish belly must be cleaned off.

Cut the back of the sea bass, cut the green onion into ginger and shred it (leave a piece of green onion white for later use), and stuff a portion of it.

Stuff the remaining green onion and ginger into your stomach.

Evenly smear salt, Haitian flavor and cooking wine on the back and abdomen for more than half an hour, during which you can turn over to make it taste more evenly.

After the steamer is steamed, the marinated fish is steamed. I don't like steaming on a plate because it smells fishy, so I used four chopsticks to make a "well" shape so that the skin doesn't easily get on the cage drawer. Steam on high heat for about 7 minutes (this is more than a catty, and the larger time should be longer), turn off the heat and cover for two minutes.

Put it on a plate and remove the green onion and ginger from the back of the fish maw. Then cut the green onion into thin strips, cut the coriander into small pieces and sprinkle it on the fish, and pour a spoonful of it with a very fresh taste.

Heat the oil and sprinkle with a few peppercorns.

Pour hot oil over the fish, and with the pleasant sound of "sila", you're done!

Small sea bass made into steamed sea bass with tempeh is delicious and simple, and the method is as follows:

1. A sea bass is cleaned, washed and set aside.

2. The tempeh is ready.

3. Make an oblique knife on the body of the sea bass, smear in salt and cooking wine, add ginger slices and shredded green onions and marinate for a while.

4. Bring water to a boil in a pot and steam the sea bass for 15 minutes.

5. Pick out the steamed ginger slices and green onions, and add the tempeh.

6. Steam again for six or seven minutes, and adjust the steaming time according to the size of the fish.

7. Add the shredded green onion again.

8. Heat the oil in the pot and pour in the fragrance to bring out the fragrance, and add a little steamed fish soy sauce.

Grilled fish with lemon salt].

Ingredients: 1 sea bass.

Seasoning: lemon pepper, sea salt, smoked pepper, to taste.

Method: Wash the sea bass, hit a flower knife on both sides, and then evenly smear a layer of lemon pepper sea salt, wipe the inside of the fish belly, and then wipe a layer of smoked pepper, and wipe the inside of the fish belly in the cut. The fish is then wrapped in plastic wrap and refrigerated to marinate for an hour.

After taking it out, remove the plastic wrap, place the fish on the grill, and put a piece of tin foil on the bottom slag tray, so that you can turn back and clean the oven. Then, bake at 200 degrees for 30 minutes until the umami flavor comes out. Halfway through the grill, turn on the "humidifying" spray to prevent the skin and tails from being burned.

Tips: Use a grill to keep the fish in the air so that the whole thing is evenly cooked.

Dry sautéed spicy sea bass].

Ingredients: 1 sea bass (1300 g).

Seasoning: 50 grams of green onion, 40 grams of ginger, 8 grams of salt, 20 grams of light soy sauce, 20 grams of white wine, 20 grams of cooking wine, 1 head of garlic, 15 grams of dried chili, 1 tablespoon of Sichuan pepper.

Method: Cut the packed sea bass into small pieces, add 20 grams of minced green onion and ginger shreds and mix well. Then add salt, light soy sauce, white wine, cooking wine, mix well, and marinate for one hour.

Put more oil in the pot, low heat, add peppercorns and dried chili peppers after heating, and slowly fry until the color of the chili peppers darkens, so that the spicy flavor is fully released into the oil. Pour in the marinated fish pieces. Stir slightly, or shake the pot so that each piece of fish is coated with spicy oil, turn to medium heat, and slowly dry and cook the fish pieces patiently.

Stir-fry until the fresh aroma is overflowing and the fish pieces are slightly charred.

Tips: Stir-frying not only allows excess water to evaporate, but also restores the firmness and deliciousness of the fish, and also absorbs the flavor of spicy oil. However, do not stir-fry repeatedly to prevent the fish pieces from falling apart.

After the finished fish pieces are served, the remaining spicy oil is filtered out, and it is very good for mixing vegetables and stuffing stews. The fish head is left to boil the soup.

If you want sea bass to be delicious and easy to cook, it is best to use steaming.

Because steaming sea bass can ensure the original taste of the food itself to the greatest extent, and the nutritional value will be very high.

Therefore, cooking skills and methods are really very important, and you must choose the right way to cook according to the characteristics of the food, and the nutritional value will be higher.

The best and easiest way to make sea bass is as follows:Ingredients: 750g sea bass (Japanese sea bass, flower sea bass), 2 spicy millet, 30g green onion (green part), 10g ginger, 2 tablespoons cooking wine, 2 seasoning tablespoons salt, 3 seasoning tablespoons light soy sauce, sugar-seasoning spoon, a little sesame oil, 30g cooking oil, 2 tablespoons purified water.

Steps: 1. Remove the scales and internal organs of the sea bass and clean it, and make a knife on each side of the back. Drizzle with cooking wine and marinate with salt for 30 minutes.

2. Wash the green onion and cut it into slender shreds and soak it in ice water, cut half of the ginger into shreds, generally slice it, and cut the millet into spicy circles.

3. Put a few slices of ginger on a plate.

4. Put the marinated sea bass, put a few slices of ginger in the belly of the fish, and put shredded green onions and ginger on the surface.

5. After the water boils, steam for about 8 minutes.

6. Mix a bowl of juice, light soy sauce, sugar, sesame oil, and purified water during the steaming process.

7. After the fish is steamed, take it out, pour out the steamed water, remove the green onion and ginger shreds, and put the green onion and ginger shreds again, the millet is spicy.

8. Pour the sauce, heat the oil pan until it smokes, and pour the hot oil on the fish.