[How to make home-made steamed sea bass juice]_How to do_How to do
Fish meat foods are very common in people’s daily diet. Among many fish, sea bass is one of the most commonly eaten freshwater fish, and sea bass has many functions and nutrients, so the nutritional value of sea bass that needs to be supplemented is the best.Method, but some people think that this method is too light, and they will eat with some dipping sauce.
So, how to make home-made steamed sea bass juice?
First, how to make home-made steamed sea bass juice?
Remove the internal organs and scales of the sea bass, clean them, cut them obliquely, cut the shallots into scallions and spring onions, and slice the ginger.
Mix the cooking wine and salt and absorb it evenly on the fish. Put some ginger slices and green onion on the bottom of the dish, then put the fish, and put the green onion and ginger on the fish.
Boil the water in the pot, steam the fish for 8 to 10 minutes, and steam off for 35 minutes after turning off the heat.
Pick a portion of the shallot and ginger from the steamed fish dish, discard the excess soup from the dish, and sprinkle the shredded shreds on the fish.
Heat the oil in a pan and pour over the fish.
Then pour the steamed fish stew into the pot, add a little water to boil and pour on the fish.
Second, eating fish is nothing more than a word of “fresh”, and steaming is the best way to experience the “fresh” cooking of fish.
If you think that steamed fish is just steamed in the pot, then you are totally wrong, saying that you are not ignorant of the way of eating and drinking, you are simply spoiling the godsend food.
Steamed fish cooking is also a science, from the selection of fish to the ingredients, from the plate to the pan, from the heat to the virtual steam, every step has particular attention.
Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the steamed fish to be “fresh”.
How to make home-made steamed sea bass sauce?
Fish seasoning: Mix a small amount of meat into a little soy sauce, sesame oil, salt, ginger, and shiitake mushrooms at the end of the fish belly, which will not only make the fish taste fresher, but also steam the fishy fish.
Fish plate: take a large piece of ginger and green onion, cut into long and uniform pieces of reconstituted silk, spread it on the fish plate, put the fish on the plate, and sprinkle a little onion and ginger on the fish. It is beautiful and tastes even when it is mature.
Fish heat: The heat is the key to steaming fish. Like many steamed vegetables, be sure to boil the water in the pot before putting the fish into the pot and steam off for 6 to 7 minutes.