The practice of home cooked stewed sea bass, the practice of stewed sea bass

Ingredients: 750g sea bass.

Excipients: 100 grams of winter bamboo shoots 30 grams of coriander.

Seasoning: 50 grams of lard (refined), 8 grams of salt, 25 grams of green onions, 25 grams of cooking wine, 15 grams of ginger, 2 grams of pepper, 2 grams of monosodium glutamate, 10 grams of sesame oil.

Crafting process. 1.Scrape the scales and gills of the perch, dissect the abdomen to remove the internal organs, wash and drain;

2.Then draw the "ten" flower knife on both sides of the fish body, and then blanch it in a pot of boiling water and drain it;

3.Cut the bamboo shoots into shreds;

4.Wash the parsley and chop it into minced pieces;

5.Put the wok on a hot fire, pour in the lard and burn it until it is hot, then add the green onion and ginger slices to the pot and fry the fragrance;

6.Then put in the sea bass, pour in the cooking wine, cover and simmer slightly, then add fresh soup, refined salt and pepper, and boil for 5 minutes;

7.Add the shredded winter bamboo shoots, then bring to a boil and pour them into the clay pot, simmer over low heat for half an hour, until the fish is cooked thoroughly and the soup is thick;

8.Remove the green onion and ginger slices, pour in sesame oil, put it on a plate, and sprinkle with chopped coriander.

Practice 2. 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. Stir well with shredded pork, shredded mushrooms, shredded ginger and (a little) hot salt, soy sauce and ground chestnut powder, apply it to 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 three. Ingredients: 1 kg of fresh sea bass, 1 2 cups of shredded green onions, 4 tbsp shredded ginger, 1 tbsp shredded red 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 red pepper and bring to a boil, then pour it on the fish with seasoning B, and drip a few drops of sesame oil.

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.

Prepare the ingredients as follows: 1 sea bass, 1 green pepper, 1 red pepper, 1 piece of ginger, 1 green onion, an appropriate amount of steamed fish soy sauce, an appropriate amount of oil, a little salt, and 2 tablespoons of cooking wine.

The specific method is as follows: green and red peppers, green onions, ginger, shredded and put in water, after the sea bass is cleaned, put knife flowers on both sides, then pour cooking wine, coat with a layer of fine salt, put it on the steamed fish plate, and then take out half of the green onion and ginger, put the chili shreds on the fish, after the steamer is steamed, put it in the steamer, steam it over high heat for 7 minutes, then turn off the heat and simmer for 5 minutes, pour off the steamed fish soup after the fish is steamed, and then clip off the green onion and ginger pepper shreds above, put the green onion ginger and chili shreds again, pour in an appropriate amount of steamed fish soy sauce, and then stir-fry with hot oil, green onions, ginger and chili shreds, you can!

Method 2: Steamed sea bass in soy sauce.

Prepare the following ingredients: 1 sea bass, 1 green and red pepper, 1 ginger, 3 cloves of garlic, 25 grams of tempeh, 2 tsp salt, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tbsp cooking wine, 1 shallot, 1 tbsp white vinegar.

The specific method is as follows: chop the green and red peppers, pat the ginger and chop it, pat the garlic and chop it, chop the tempeh slightly, cut the shallots and chop the green onions, except for the green onions, put them all in a bowl, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, add 1 tablespoon of white vinegar, and then stir well and set aside! Then clean the sea bass, then use a knife to cut the fish meat from the backbone inside the fish belly, let the fish separate from the backbone, and then smear a layer of cooking wine on the sea bass, then smear a little salt, put it in a steamed fish plate, and then spread the freshly mixed tempeh material on the back of the sea bass, put it in the steamer, and steam it for 10 minutes on high heat!

Steamed sea bass. <>

Ingredients: 1 sea bass.

4 slices of ginger 3 tablespoons of steamed fish soy sauce.

2 green onions 3 grams of salt.

Cooking oil 10 grams.

10 green peppers.

Preparation of steamed sea bass.

I forgot to take a picture, stole Chef Lin's picture, cut the cross, and then held back the water.

Rinse with water from the tap for 15 minutes (just a little water) so that the steamed fish is firm, crystal clear, and not fishy. After taking it out, use kitchen paper to absorb the water, cut the fish body three times, and apply cooking oil and salt.

Please click Enter a description.

Start plating, put ginger and green onions, put the fish on and steam after the pot boils, my fish is less than a catty, 8 minutes is OK, big fish can be 10 minutes. Pour out the water for steaming the fish and throw away the ginger slices.

Please click Enter a description.

Add shredded green onions and green peppercorns (you can not add it) hot oil to splash the fish body, steam the fish soy sauce, pour it from the edge of the plate, and eat it with soy sauce when eating the fish (you can pour more, the bottom of the plate is spread, my soy sauce is gone, the last point).

Tips: 1.Turn the water on the steam and start steaming the fish for 8 to 10 minutes.

2.Holding water, or not, must be rinsed and the kitchen paper absorbs the water.

Holding water: It is to put the fish in running water for 15 minutes, so that not only the fishy is removed, but also the steamed fish is crystal clear and tender.

3.The water in which the fish is steamed must be poured out, one is fishy, and the other is turbid, which will take away the freshness of the soy sauce.

4.According to Chef Lin's planing cross, the fish is erected, my ** is not obvious, one is beautiful, no need to turn over the meaning is good, and the other is to increase the circulation of hot air to ensure the taste.

Material. 30 grams of ginseng, 12 red dates, 1 sea bass (about 500 grams), 3 slices of ginger, 2000 ml of hot water.

Method. Method:

1. Heat the pan first, pour in the oil, and then put the ginger into the pan and fry until fragrant. Then add the sea bass and fry until the skin on both sides is golden brown, then remove from the pan and set aside.

2. Take a stew pot, put in the fried sea bass and ginger slices, then add ginseng, red dates and rice wine, pour hot water, put it in a steamer pot, simmer over low heat for 2 hours, and finally add salt to taste.

Material. Raw materials: 40 grams of gastrodia, 8 grams of Chuanxiong, 350 grams of sea bass, 10 grams of ginger, 1000 grams of clear soup, 800 grams of salad oil. Seasoning: 5 grams of salt, 3 grams of chicken essence, 1 gram of sugar, 1 gram of pepper.

Method. 1. Wash and slice Chuanxiong and gastrodia; The sea bass is slaughtered, washed, chopped into centimeter-thick pieces, and fried thoroughly; Slice the ginger and set aside.

2. Put the net pot on the heat, add the sea bass, gastrodia, Chuanxiong and ginger slices and simmer for 40 minutes over medium heat to taste.

The home-cooked recipe for sea bass stew is a five-step process. 1. A perch is about two catties, and this Gada in the northeast is called perch.

2. Remove phosphorus and internal organs, cut the pattern with an oblique knife, and control the moisture.

3. Heat the oil, fry the fish until golden brown, add the green onions, ginger, garlic, dried chili peppers, cook a little cooking wine and simmer for 30 seconds.

4. Add enough water at a time, put soy sauce, oyster sauce, refined salt, monosodium glutamate, chili sauce, bring to a boil over high heat, turn to low heat and simmer for 15 minutes.

5. Put it on a plate and sprinkle coriander to garnish.

Homemade recipe for sea bass stew:Method 1

Ingredients: Appropriate amount of sea bass, tomato, coriander, ginger, salt, light soy sauce, pepper, cooking wine, sweet potato powder.

Methodological steps. 1. Slaughter the sea bass, wash and drain it, remove the head and bones, and cut it into fillets;

2. Put light soy sauce, pepper, cooking wine and sweet potato powder into the fish fillet and marinate well;

3. After the tomatoes are scratched with a cross knife, blanch them with boiling water and peel them;

4. Heat oil in a pot, add ginger slices and stir-fry until fragrant, then add fish heads and fish bones and fry until fragrant;

5. Add an appropriate amount of water, add tomatoes to stew until soft, and then add fish fillets;

6. Add a little salt and cook slightly, add coriander and chopped green onion to get out of the pot.

Practice 2.

Ingredients: small sea bass, appropriate amount of green onion, ginger and garlic, water, a little salt, 25ml of peanut oil.

Methodological steps. 1. Wash the sea bass, remove the scales and fry it, then add the green onion, ginger and garlic;

2. Add an appropriate amount of water, bring to a boil over high heat, cover the pot and simmer for 10 minutes;

3. Sprinkle some chopped green onions when out of the pot.

Introduction of sea bassPerch (scientific name: lateolabraxjaponicus), a perch of the family Euca, is one of the "four famous freshwater fish in China".

The perch has a long and flattened body, a lower jaw longer than the upper jaw, and a firm garlic clove-shaped flesh, which grows and fattens in fresh water, inhabits the bottom of clear flowing water, lurks during the day, is active at night, and preys on shrimp and small fish. It is distributed in the western part of the Pacific Ocean, along the coast of China, with more in the Yellow Sea and Bohai Sea.

The steps are as follows:1. Remove the scales from the fish;

2. Handle the fish cleanly, wash and set aside;

3. Chop the green onion and ginger carrots and set aside;

5. Pour the fish in;

6. Fry the fish on both sides;

7. Fry the fish until it changes color;

8. Add an appropriate amount of water to the pot and add ginger, salt, cooking wine and sugar;

9. Cover the pot and simmer for 10 minutes;

10. Open the lid of the pot, add MSG, sprinkle with chopped green onions and carrots;

How to buy high-quality sea bass:

1. The size is about 750 grams, too small and not much meat, not enough days to grow, too big meat to become rough.

2. The fish body is smooth and natural, no damage, and swims quickly. The body is blue, and the scales are shiny and translucent.

3. If it is sea bass, it may smell like seawater or seaweed.

4. If it is a dead fish, the gills are bright red, the epidermis and scales do not fall off, they are elastic, the fish eyes are clear and transparent, not turbid, there is no red wire, and there are no traces of damage.

Preparation of stewed sea bass soup:

Ingredients: more than 1 kg of sea bass, shredded green onion, shredded ginger, shredded chili, cooking wine, steamed fish soy sauce. The hot oil is thrown away.

1.We buy a fresh sea bass, let the merchant help clean up, I myself will not make fish, and dare not get it, so teach the merchant more securely, you can do it directly at home, and make steamed fish is a short time-consuming, the finished product is a good looking dish, every New Year's holiday, relatives and friends can prepare such a dish.

2.Go home and wash the fish, we put it on a plate, put in cooking wine, throw away the steamed fish soy sauce, put on the shredded green onions, shredded ginger, this shredded green onion and ginger, we need to prepare 2 servings, now use one serving.

3.Put the fish in the steamer and steam it at 100 degrees for 10 minutes, remembering that it only takes 10 minutes. If you are using a steamer, boil the water and then put the fish in the pot after the water boils, and steam for 8 minutes.

This can reduce the time of steaming the fish, so that the fish will be steamed quickly, the meat will be very tender, and the garlic clove will appear, which is the taste we are pursuing, because the garlic clove meat is easier to spread and has no fishy smell.

4.After the steamed fish, we take it out and pour out the water soup when the steamed fish is steamed, because it will have a hint of fishy smell, we put the steamed fish soy sauce again, put the green onion and ginger shreds, and also put the chili shreds. At this time, we need to pour it with hot oil to choke out the fragrance of green onion and ginger shreds, which will taste better.

The first time I put green onion and ginger is to remove the fishy smell when steaming, and the second time I put it is to eat its fragrance.

5.Well, if you buy and pack up the fish, it takes less than 15 minutes from production to serving, isn't it particularly simple and fast, remember these tips, and make sure that you make it as delicious as the chef of the hotel.