Introduction: Make steamed sea bass, firmly remember not to put "salt and cooking wine", teach you the correct method, tender and fresh
The weather is getting colder, the temperature has become very low, in order to smoothly enter the winter, we have to pay more attention to the diet every day, often eat some high-nutrition meals as well, especially young children and elderly people, more need to pay more attention to these, give them often do high protein food, such as steamed sea bass is very good, both light and nutritious, often eat this dish to enhance immunity less sick, has not been done if you have not done it quickly arranged up, the spines of the sea bass are very few, to the child to eat completely assured, do not worry about the problem of stuck thorns, tender and fresh very delicious.
When it comes to steamed sea bass, if you want to make it delicious, you need to do two things, one is that the meat should be tender, and the other is that the meat should be fragrant, so how can you make the fish tender and fresh?
Want to do this dish well, not only to understand the method of each step, but also to know the consumption of seasonings, to make steamed sea bass, firmly remember not to put "salt and cooking wine", some people often do wrong, no wonder it is not delicious, neither tender nor fishy, teach you the correct method, fish meat is tender and fresh.
At first I couldn't believe doing this, I always felt that if I didn't put salt, the fish meat was tasteless and not delicious, and I also felt that the fishy smell was too heavy without putting cooking wine, but I couldn't find a better way, so I tried it, and then I found that I really can't put salt and cooking wine, see if you also like to put it, if it is, you can not put it to try the effect.
Let me share with you the detailed method of steaming sea bass, and follow the steps to operate it again.
First go to the market to choose a live sea bass, remember to do steaming, you need to buy and kill now, so as to ensure that the fish is tender enough, remember not to freeze and then do it. When buying a sea bass, choose carefully to see which one swims fast and does not have any mutilations on the surface of the body, such a sea bass is the best.
My mother-in-law used to love to buy fish in advance, put it in the refrigerator the next day to do it, so it is very bad to handle, the sea bass was originally very fresh and tender, put a night the meat quality will change, the fishy smell will also be aggravated, so don't do it.
Prepare ginger, green onions, steamed fish soy sauce, beer, these are enough, again stressing that there is no salt and cooking wine.
method:
In the place of purchase, let the boss help kill the perch, the general boss will not make it much clean, and after taking it home, check and process all parts of the sea bass, especially the internal organs, as well as the fish blood attached to the bone, all clean, rinse with tap water, clean and scratch the knife.
After the sea bass is processed, do not use salt, and do not steam directly, but should be pickled to remove fishy, not for the sake of flavor.
Put the sea bass on the plate, pour in the right amount of beer, wipe it with your hands, let each place get the beer, then add ginger shreds and green onions, put some in the fish belly, put it aside and marinate for five minutes, no need to marinate for too long.
After marinating, remove the shredded green onion and ginger, rinse it with water, put the ginger shredded and shredded green onion on a clean plate, or put the chopsticks on the plate.
Then put the sea bass on top and rub it with a little cooking oil, or put the lard.
Add water to the steamer to boil, put the sea bass into the pot, put a little ginger and green onion on the surface of the sea bass, cover the lid and continue to steam for about ten minutes, generally at home to make sea bass is not big, almost a pound, steaming for ten minutes at most is enough, too small if you steam eight minutes is enough.
After steaming, remove the shredded green onion and ginger, put it fresh again, heat the oil in the pot and drizzle on it.
Finally put steamed fish soy sauce can be on the table, when eating afraid of light taste, you can put the fish meat in the steamed fish sauce dipped in it and then eat, so that the taste can be, umami, the taste is also very tender and not woody.
Why can't you put salt and cooking wine?
Because salt is put into the perch after marinating, it will make the water in the perch lose, the moisture reduces the taste and is naturally not so tender, which is the same as the vegetable killing water, so the steps of marinating the sea bass and steaming the sea bass can not be salted. If you put cooking wine when marinating, the taste of the sea bass will become very strange, and the fishy effect will not be good, then the steamed sea bass will not be delicious.
The correct way to do this is to marinate ginger, green onion, and beer, and finally use steamed soy sauce to add flavor, so that you can make a tender and fresh steamed sea bass.
Have you learned anything about steamed sea bass? Remember the above knowledge points, learn the correct method, and make sure that you can also make delicious steamed sea bass, and have time to try it. My sharing is here, like me, please pay attention to me.