Steamed perch
raw material
Material: 650g sea bass.
Accessories: onion, ginger, coriander and red pepper.
Seasoning: Steamed fish and black soybean oil, salt, cooking wine and oil.
working methods
1. After the bass is cleaned, make two cuts on the fish to facilitate the taste. Rub salt and cooking wine on the fish and marinate for a while.
2. Slice the ginger, cut the onion into sections, shred some of the onion and ginger, shred the red pepper and soak in water for later use.
3. Take a long plate, put four slices of ginger and four chopped green onions.
4. Put the salted fish on the ginger slices and shallots in the dish. When steaming, the shelf can make the fish heated evenly on all sides.
5, put three coriander roots in the pot, the steamed fish tastes more delicious, put the fish in after the water is boiled, steam for 8 minutes, turn off the fire, and then open the lid after 3 minutes.
6. Pour the steamed fish soy sauce on the fish, and then add shredded onion, shredded ginger and shredded red pepper.
7. Put a little oil in the pot, pour it on the fish after the oil is hot, and finally sprinkle some parsley for decoration.
In particular, the content of DHA in muscle fat of perch in freshwater fish ranks first among all tested samples. In order to avoid the loss of valuable DHA in fish, we should pay attention to reasonable cooking methods. DHA is not resistant to high heat, so steaming or stewing is recommended for fish rich in DHA, and frying is not recommended, so steaming is a good choice. Perch is rich in protein and minerals, which has a good effect on health, is suitable for middle-aged and elderly people, has the function of preventing Alzheimer's disease, can also supplement protein and calcium, and has the function and effect of nourishing brain.
Everyone knows the specific practice and nutritional value of steaming perch. Eating this kind of food regularly can not only supplement rich nutrition, but also enhance physical fitness. Supplementing protein and various trace elements is the nutrition we need for health.