Today to make a steamed sea bass, choose the sea bass because of its fat flesh, after removing the bone spurs there is no excess of small spines, the elderly and children can eat with confidence. The method is simple and beautiful, whether it is placed on top of Chinese New Year's Eve dishes or family dinners, it is a hard dish on the table
By Little Chef Lady
<h2>Royalties</h2>
1 sea bass
5 shrimp
Japanese Tofu Hanjo
Steamed fish soy sauce 3 scoops
Red minced pepper 25 g
Green minced pepper 25 g
1 line pepper
1 green onion
Ginger 6-8 tablets
A pinch of salt
2 scoops of cooking wine
1 small tomato
<h2>Practice steps</h2>
1, choose a delicious and tender perch, empty the internal organs to remove the scales, clean the inside and outside, and wash it several times repeatedly. Dismembered like a fish, it sounds so prudent... Hahaha. Remove the tail, remove the head, divide the fish body in two, remove the fish bone, and cut the brisket from the back to a width of about 1.5 cm. Be careful not to cut it off
2, put ginger slices on the bottom of the plate, put the fish head, fish tail belly, sprinkle with cooking wine and sprinkle with salt, properly marinate for 15 minutes, and place the body of the fish according to the picture, so that the fish meat is both beautiful and evenly heated.
3: Put Japanese tofu in the middle of the fish belly, and put fresh shrimp on top of the Japanese tofu (first go to the head to clean the fishing line in advance). Put the shallots on top of the brisket to remove the fishy smell
4, put in the steamer or steaming box steaming 8 to 10 minutes, steaming time by the size of the fish determined by the size of the fish, fish about a pound steaming for eight minutes, more than a pound or more steaming for about ten minutes. A small tomato can be placed in the mouth of the fish, which means that good luck is the head.
5: Put green chopped pepper in the brisket part, red minced pepper in the middle of the fish brisket, and dried pepper on the back of the fish. In the middle of the shrimp part, put the chopped shallots. Drizzle with hot oil.
6, along the edge of the hot oil while the temperature of the steamed fish sauce poured, steamed fish sauce and hot oil mixed together, the fragrance immediately came to the nose. As soon as hongyun arrived, the steamed sea bass was ready every year, which was both beautiful and delicious, and the meaning was very good, so this dish was a must-make hard dish on the table, whether it was a Chinese New Year's Eve meal or a daily family dinner.
7, appreciate its beauty again, this dish looks beautiful, look at it has an appetite.
<h2>Nutritional benefits of sea bass</h2>
Sea bass has a sweet taste and flat nature, and has the effect of strengthening the spleen, replenishing qi, benefiting the kidneys and safe fetus.
1. Beneficial to the kidneys and fetus
Sea bass can benefit the kidneys, stabilize the fetus, strengthen the spleen and replenish the qi, and can cure fetal restlessness and produce less milk. Pregnant mothers eating sea bass is not only easy to digest, but also can prevent symptoms such as edema, anemia and dizziness.
2. Maintain the normality of the nervous system
Copper protects the heart, maintains the normal functioning of the nervous system, and participates in the function of key enzymes in the metabolism of several substances.
3. Tonify the liver and spleen
The effect of tonifying the liver and kidneys, benefiting the spleen and stomach, dissolving phlegm and relieving cough has a good tonic effect on people with insufficient liver and kidneys.
<h2>Dietary contraindications for sea bass</h2>
According to the experience of previous generations, people with skin diseases and sores should not eat. Sea bass should not be eaten with cow and sheep fat, milk cool and Chinese medicine jing mustard.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.