Four seas net: speaking of perch, I believe everyone is no stranger. Perch is very delicious. Its meat is thin and smooth with few thorns. It's very delicious. And bass is very rich in practice. So many friends are going to ask how to deal with bass without fishy smell and how to make it the best to eat? Here are a few ways to make up bass. Please collect them quickly~
How do bass taste good? Practice of bass
Steamed perch with spicy black bean
Ingredients for recipe: Bass 500g; ginger; onion; bean drum 30g; salt; soy sauce; red pepper; cooking wine; oil.
Recipe practice:
1. Cut off the head and tail of the fish, remove the internal organs of the fish and clean them.
2. On the back of the fish body, use a knife to cut a piece about 1cm wide. Cut it with a knife. Do not cut it at the belly of the fish.
3. Sprinkle some salt, onion, ginger, cooking wine, soy sauce and marinate for 15 minutes.
4. Fish head and tail are all on the plate, sprinkle a Douchi.
5. Steam in the steamer for 8 minutes, turn off the heat and then steam for 5 minutes.
6. Steamed fish out of the pot, the shallot, red pepper sprinkled on the fish.
7. Finally, hot oil can be poured on, simple nutrition and delicious.
Tips:
Steamed for a long time, fish loose, not enough time is raw, fishy. Eight minutes is the best time. It's a 'secret collection' discovered after several attempts. Fermented black bean fermented black bean sauce is a wonderful ingredient of fermented black bean sauce. It is suitable for cooking fish meat, and it can remove fishy smell and smell of fish. The lobster sauce is ingeniously integrated into the delicious fish, and it is delicious.
Efficacy of this recipe:
Perch: nourishing liver, spleen and kidney
Ginger: reduce adverse reactions and stop vomiting, dissipate phlegm and stop coughing, disperse cold and relieve symptoms
Steamed bass
Ingredients:
1 bass; shredded ginger; salt; shallot; shredded red pepper; cooking wine, steamed fish and soy sauce, edible oil.
Procedure:
1. Clean the bass and cut evenly on both sides of the body;
2. Put a little salt on the fish, and then add some cooking wine to marinate for 10 minutes;
3. Spread a little ginger on the plate, put the fish on the ginger, and also put a little ginger on each knife edge and belly of the fish;
4. Steam in a hot water pot;
5. Shred the red pepper and shallot, and then cut a little ginger;
6. Steam for 8-10 minutes, turn off the fire and take out the steamed fish;
7. Take out the fish and replace it with a new plate. Pick out the ginger silk when steaming. Sprinkle the ginger silk, onion silk and red pepper silk on the fish again;
8. Pour the steamed fish soy sauce evenly on the fish;
9. Pour some oil into the pot and heat it, then pour it on the fish while it is hot.
Tips:
If you don't have steamed fish and soy sauce, you can use delicious soy sauce instead.
After the fish is steamed, I change the fish plate. If I don't change the plate, I need to pour out the steamed soup.
Fish steaming time is not too long, generally 500 grams of fish boiling water pot fire 8-10 minutes is enough, too long meat is old.
Steamed fish and soy sauce itself contains salt. Don't add too much salt when salting fish in advance.
What this recipe does:
Perch: nourishing liver, spleen and kidney
Iron perch
Ingredients for recipe: 1 fresh bass, coarse salt, monosodium glutamate, rose wine, oyster sauce, crystal sugar, Meiji soy sauce, rose sauce, Douban sauce, white sugar, sesame oil, monosodium glutamate, soy sauce, slice of pepper, onion, butter, red pepper ring, scallion, etc.
Procedure:
1. Wash and drain perch, marinate with salt, monosodium glutamate, rose wine and other seasonings for a while, then put them into a warm oil pot and fry them until they are mature, then remove them.
2. Leave a little oil in the pot, add Meiji soy sauce, rose sauce, bean paste, oyster sauce, sesame oil, sugar, crystal sugar, monosodium glutamate, soy sauce, pepper slices, etc., and thicken the sauce.
3. 1 piece of tin paper, put onion shreds on it, pour butter on it, put perch in it, pour up the sauce, put on the red pepper ring and onion section, wrap them with tin paper, put them on the hot iron plate, and then serve.
Stone pot perch
Ingredients for Recipes:
1 perch (about 500g); 1 ginger; 20g garlic; 2G salt; 2G pepper; 3G cooking wine; 5g Lake powder; 5g raw soy sauce; 2 coriander; 2 shallots; 2 cabbage leaves; 5g oyster sauce; 20g cooking oil; 2 chili peppers (optional).
Recipe practice:
1. The perch uses a sharp knife to separate the meat from the skeleton of the fish. This process is a bit of a test of knife skills and knives, but the fishmongers in the vegetable market are generally good at it and can be handed over to the fishmongers' help;
2. The bass in stone pot mainly uses the fish meat. First, cut the fish meat into a cross knife. The cross knife is very simple. First, cut it at an angle of 45 degrees, and then cut it into a 'cross' shape at an angle of 45 degrees, and then cut it into 2cm wide fish slices for standby. The fish head and the fish bone can be made into another soup. Next, I will introduce a good fish soup that turns waste into treasure;
3. Marinate the sliced fish with salt, cooking wine, white pepper and ginger for five minutes;
4. Add in soy sauce, oyster sauce, water lake powder and shallot white powder, knead together, and let stand for 30 minutes;
5. Preheat the oven to 220 degrees, put the stone pot into the oven and bake for 30 minutes. At this time, you can wash and chop the coriander and shallot, and prepare the mashed garlic;
6. Take out the hot stone pot carefully. Remember to wear special anti scalding gloves to prevent scalding. Put cabbage leaves on the bottom of the stone pot;
7. Then pour in the salted bass while it's hot;
8. Put the bass and the stone pot into the pot at 220 ℃ and bake for 5 minutes;
9. Take out the bass immediately after 5 minutes, quickly sprinkle with coriander powder, shallot powder, garlic, red pepper circle, etc;
10. Pour the oil into a large spoon, put it on the fire until it starts to smoke, and quickly pour it into the stone pot. Use the hot oil to quickly scatter the fish with chopsticks, and instantly send out the flavor of coriander and shallot.
Tips:
1. Marinate the fish for a little longer. Add some oyster sauce for better flavor.
2. Stone pot can be bought in the shopping mall of large-scale hotel supplies, about 30 yuan. There are large and medium-sized models to choose from. The stone pot for home use can be used for small and medium-sized models, because the temperature of the oven for home use is not as high as that used by the hotel outside, and the heating speed of the small pot will be faster.
3. Put cabbage leaves on the bottom of the stone pot, mainly to prevent fish from sticking to the pot. You can also choose vegetables such as bean sprouts and lettuce.
4. Roast fish in the oven for 5 minutes and add a spoonful of hot oil to achieve the most tender taste, so do not bake for too long.
Efficacy of this recipe:
Perch: nourishing liver, spleen and kidney
Ginger: reduce adverse reactions and stop vomiting, dissipate phlegm and stop coughing, disperse cold and relieve symptoms
Coriander: strengthen stomach, penetrate rash and enhance immunity
Perch in fruit juice
Ingredients for Recipes:
One perch, two mangoes; shallot; ginger powder; soaked egg white; salt; white pepper; five peppers; two red millet peppers; water lake powder; one teaspoon of vinegar; one teaspoon of soy sauce; half teaspoon of chili oil; half teaspoon of sugar; half teaspoon of salt; a few drops of sesame oil
Procedure:
1. One perch, please take it with you to kill it. Wash and control the moisture;
2. Put the fish flat. Cut off the head and tail first. Press the fish's body with one hand (it's better to use a towel pad to prevent slipping), and hold a knife close to the fish's bone to horizontally place the meat pieces of the fish's body;
3. Slice the fish on the other side in the same way. It will look like this after the slice is finished. There are two pieces of fish meat and one piece of fish bone in the middle;
4. A fillet that cuts away the belly of a fish;
5. Put the fish skin under the slice down, hold the fish with one hand, and hold the knife in one hand from the end of the fish tail to the direction of the fish tail, slice into oblique slices;
6. A good slice of fish;
7. After slicing the fish, use oil, egg white, a little salt and white pepper to marinate for 15 minutes;
8. Boil the water in the pot, put the fish head and tail into the pot, blanch for 2 or 3 minutes, until cooked;
9. Turn down the fire and keep the water from boiling. When it's not boiling, put the fish in the pot one by one;
10. After all the fish pieces are put into the pot, count down to 5 seconds;
11. Can be fished out;
12. Take a slightly larger plate and shape the boiled fish head, tail and fillet;
13. Onion, ginger, pickled pepper 5, red pepper 2;
14. Heat the oil in the pot until it is 5% hot, then finely cut the ingredients and pour them into the pot;
15. Stir fry in small heat, stir fry to produce fragrance;
16. Mixing [watering]: one teaspoon of vinegar, one teaspoon of raw oil, half of chili oil, half of sugar, half of salt, and a few drops of sesame oil;
17. Pour in the water;
18. Use a watering bowl with a little water, rinse and pour into the pot;
19. Boil the soup for 1 or 2 minutes, then add water starch;
20. Make a glass thicken;
21. Pour the sauce on the fish while it is hot. Cut the mango into small pieces and decorate them.
What this recipe does:
Perch: nourishing liver, spleen and kidney
Mango: anti nausea, promoting body fluid and benefiting stomach
White sugar: rich in carbohydrates
Notes on eating bass
Bass has a delicious, fragrant flavor, soft and delicious. The general population can eat it, but this does not mean that perch is safe for all people, and there is something to pay attention to when eating it.
Perch should not be eaten with tallow, cheese and Chinese medicine Schizonepeta.
The meat of perch is white, tender and fragrant, without fishy smell. The meat is in the shape of garlic. It is most suitable for steamed, braised or stewed soup.
Skillfully remove fishy smell: after the fish is removed from scales and cleaned, pour some yellow wine into the basin to remove fishy smell and make the fish taste delicious; after the fish is cut and cleaned, soak it in milk for a while to remove fishy smell and increase the freshness.
In order to ensure the meat quality of sea bass is white, the gill clip bone of sea bass should be cut off when slaughtering, hanging upside down and bleeding. After the blood is drained, put it on the anvil, cut the sternum from the tail of sea bass followed by the back bone, divide the sea bass into soft and hard sides, take out the internal organs, and then wash the blood (for starting the sea bass ball).