Hello everyone, now that we have entered the cold autumn and winter season, in such a season that requires nutrients, we must remember to eat more perch. Sea bass is the fish with the highest DHA content among freshwater fish, and it is very beneficial to the body if you eat more of this fish.
Sea bass is very versatile and can be steamed, braised or used in stews. But of these ways to eat, my favorite thing to do is steamed sea bass, which is delicious and sweet. However, if you want to make this dish, you can not simply steam it directly.
If you want the sea bass to taste delicious and fishy, we must also keep in mind the trick of "2, add 3 things" in the process of making it. Let me tell you more about the correct way to steam sea bass, which are all tips I learned from a kitchen master, convenient and practical.
<h1 class= "pgc-h-arrow-right" > steamed sea bass, be sure to use the freshest sea bass</h1>
To make steamed fish this dish, the degree of freshness of the fish is very exquisite, must choose fresh fish, that is, live fish, the taste of the production is delicious. If you use dead fish, or fish that has been slaughtered for too long, the taste will be fishy.
Therefore, when buying sea bass, the more vigorous the sea bass, the more delicious the steamed fish will be. The perch is not energetic enough, just look at its eyes to know, the eyes are black, translucent, and shiny, is the most energetic, the most suitable for purchase.
When steaming sea bass, keep in mind "2, add 3"
<h1 class= "pgc-h-arrow-right" >2: cooking wine, table salt</h1>
Before making steamed sea bass, we usually have to marinate it first, but when marinating, we must remember that we must not add cooking wine or salt to it.
Cooking wine as a kind of defishing ingredients, when used, only in the case of high temperature, can be volatilized, generally only used for stir-frying. When steaming fish, the temperature of its steaming cannot reach the temperature of the volatilization of cooking wine, which will lead to the residue of cooking wine and affect the meat quality of the fish.
Salt its water killing effect is very strong, if you add salt to the fish when marinating, it will lead to the loss of water in the fish, steamed steamed fish will be old, firewood.
<h1 class= "pgc-h-arrow-right" > add 3 samples: green onion, ginger, beer</h1>
The three types of steamed sea bass are shallots, ginger and beer. Because green onions and ginger have a good fishy effect, if you use them instead of cooking wine, you can not only remove the fish, but also do not have to worry about alcohol residues.
Although beer belongs to wine, its degree is very low, and in the case of high temperature steaming, alcohol can be completely volatilized. In addition, beer also has a very good tender meat effect, which is most suitable for marinating fish, which can make the fish taste more tender.
< h1 class= "pgc-h-arrow-right" > steamed steamed fish, 8 to 10 minutes is the best time</h1>
When steaming steamed fish, we can not steam it for too long, if the steaming time is too long, it will lead to the loss of nutrients in the fish, and its taste will become old and woody. Therefore, 8 to 10 minutes is the best time, and the maturity of the fish is just right, which can not only ensure the delicious taste, but also ensure that the nutrition is not lost.
Smaller sea bass can be steamed for 8 minutes, and larger sea bass can be steamed for 10 minutes. Also remember, be sure to open the water pot, not cold water on the pot. The pot on cold water will also increase the steaming time of the sea bass, and the rapid high temperature steaming can make the fish taste the most delicious.
<h1 class="pgc-h-arrow-right" > the steps to make steamed sea bass</h1>
Ingredients: sea bass, green onion, ginger, beer, steamed fish soy sauce, soy sauce, ginger shredded, red pepper shredded, green onion shredded, peanut oil
make:
1, prepare a freshly slaughtered sea bass, remove the internal organs, wash off the black film, and then cut off the fins, because these places are very fishy.
2, the sea bass on both sides, both sides of the flower knife, so that the sea bass is easier to taste.
3: Add shallots, ginger and beer to the sea bass, and knead for 2 minutes, then marinate for 10 minutes to remove the fishy smell.
4: Prepare a plate, put two chopsticks on top, put the marinated sea bass on it, brush it with a layer of peanut oil, and lock in the moisture in the sea bass.
5: Boil the water in the pot, put the prepared sea bass into the steamer, cover the lid and steam for 8 to 10 minutes, then you can get out of the pot.
6: Pour off the juice at the bottom of the plate, remove the chopsticks, and then spread three silks on the surface of the sea bass, and pour in an appropriate amount of hot oil to stimulate the aroma.
7, pour in soy sauce, steamed fish soy sauce to freshen, a steamed sea bass is ready.
Steaming sea bass is actually very simple, but in the process of making it, there are some small steps that we need to handle carefully. The above points, as long as you master the good, you can also make delicious steamed sea bass.
About the various tips for making steamed sea bass, as well as small points, I don't know friends, is there a better view? Remember to leave a message in the comments section and tell me how you made this dish.