#头条创作挑战赛#
The steamed sea bass that the family loves to eat, is easy to learn, satisfying the cravings, tender and fresh, and a meat classic suitable for all ages
Steamed sea bass is a delicious and nutritious traditional delicacy. In the small town where I live, there is a long-established restaurant called "Xinglong Zhai", which is famous for its steamed sea bass.
The story begins on a chance afternoon. That day, the sun was shining and a warm breeze was blowing on my face. I walked into the door of this restaurant and was greeted by the strong smell of fish. The oncoming shopkeeper, a burly middle-aged man, smiled kindly and asked me what I wanted. I didn't hesitate to say what I wanted to do with a steamed sea bass.
After a while, a plate of white and jade-like sea bass was brought to me, the skin of the fish was smooth and firm, and the flesh was tender and juicy. Every time the fish meat is steamed, it contains the original taste of the fish, which makes people have an appetite. After taking the first bite, the freshness and freshness were so fragrant and salty that I couldn't help but close my eyes and enjoy the aftertaste of the fish in my mouth.
Immersed in the food, I suddenly realized that this restaurant's steamed sea bass must have a history. So, I decided to explore further.
After that, I made a special trip to the restaurant "Xinglong Zhai" to conduct a food exploration interview. Everything went as promised, and the owner kindly told me about the history and development of this restaurant. Originally, "Xinglongzhai" is a time-honored brand with a history of 100 years, and at the beginning of its establishment, steamed sea bass was used as a signature dish, which has been passed down to this day. "Xinglongzhai" restaurant not only pays attention to the selection of ingredients, but also pays attention to the grasp of heat in the cooking process, and gives full play to the tender characteristics of the fish.
After learning about the story of "Xinglongzhai", I am looking forward to trying my hand at making steamed sea bass again. After some research, I figured out a way to cook that has been famous for a long time.
First, select fresh sea bass, cleanly process the scales, remove the internal organs, and keep the fish intact. Then, marinate the fish with salt, cooking wine, soy sauce, ginger, and green onion for half an hour to make the fish flavorful. Next, bring water to a boil on a steamer, place the marinated sea bass horizontally on the steaming rack, and sprinkle with chopped green onions and shredded ginger. Cover the steamer with a lid and steam over medium-low heat for 10 minutes until cooked. Once removed, sprinkle with chopped coriander and shredded red pepper, drizzle with hot oil, and serve.
Although after many attempts, I gradually mastered the art of cooking steamed sea bass, I also found some things that could be improved along the way. For example, the time for which the fish is marinated can be adjusted according to personal preference, which gives you a better idea of how tender the fish is. In addition, the process of sprinkling chopped green onion and ginger also needs to be carefully distributed evenly over the fish to add depth to the texture.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.