Steamed bass cooking techniques are mainly steamed dishes, and their taste is salty and fresh. Steamed perch is one of the famous traditional dishes in Guangdong province. It belongs to Cantonese cuisine and is one of the seafood recipes. The main ingredient is bass. The cooking skill of steamed bass is steamed vegetable, and the taste is salty.
Bass are rich in many nutritional values, and the highest amount of DHA in freshwater fish. Choose a catty or so of bass, steamed at the right time, the fish is just ripe, delicate and smooth, the fish is delicious and complete presentation. The soup tastes sweet with rice wine and soy sauce, and absolutely enjoys every mouth.
Perch: Perch has the effects of tonifying liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on people with insufficient liver and kidney. Perch also can cure fetal movement uneasiness, produce less milk and other diseases. Mothers-to-be and women-to-be eat bass is a kind of nutritious food which can not cause overnutrition and obesity. It is a good food for health, blood, spleen and qi, and health. In addition, there are more copper elements in the blood of perch. Copper can maintain the normal function of nervous system and participate in the function of several key enzymes of material metabolism. Human consumption of copper deficient bass is added. The DHA content in muscle fat of freshwater fish is the highest among all tested samples. In order to avoid reducing the loss of valuable DHA in fish, we should also pay attention to reasonable cooking methods. DHA is not resistant to high heat, so for fish rich in DHA, steaming or stewing method is recommended, and frying is not recommended, because too high frying temperature will greatly destroy valuable DHA, so steamed bass is the best brain tonic.
Jinhua ham: Ham with bright color, distinct red and white, salty and sweet lean meat, fat meat but not greasy, delicious. Ham contains rich protein and fat, a variety of vitamins and minerals. After the winter calendar summer, after the fermentation decomposition, all kinds of nutrients are more easily absorbed by the human body. Ham is warm, sweet and salty. It has the effect of invigorating the spleen and appetizing the stomach, promoting blood flow and nourishing the kidney and replenishing essence. It can be used to treat asthenia, palpitation, spleen deficiency, less food, long diarrhea, dysentery, waist and leg weakness.
Lentinus edodes (fresh): Lentinus edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and various vitamins. Lentinus edodes is a common vegetable deficiency of Maizi alcohol, which can be converted into vitamin D, promote the absorption of calcium in the body, and enhance human resistance to disease. Letinous edodes can play a cancer preventive role in normal people. Eating more letinous edodes in cancer patients can inhibit the growth of tumor cells. Letinous edodes diet has a certain weight loss effect for patients with thicker abdominal wall fat. Lentinus edodes contains glandular gland, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, and prevent atherosclerosis, liver cirrhosis and other diseases. Letinous edodes polysaccharide can enhance the activity of helper T cells and enhance humoral immune function. A large number of practices have proved that letinous edodes has wide range of prevention and treatment of cancer and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the body's adaptability. Lentinus edodes also has therapeutic effects on diabetes, tuberculosis, infectious hepatitis and neuritis, and can also be used for dyspepsia and constipation.
Parsley: coriander contains many essential oils, and its special aroma is volatile oil. It can dispel the fishy smell of meat, so adding some coriander to some dishes can play a unique role in eliminating the fishy smell and enhancing the taste. The coriander extract has the remarkable function of sweating, clearing heat and penetrating rash. Its special fragrance can stimulate the secretion of sweat glands, promote sweating and penetrating rash. In addition, it has the effect of regulating the stomach because of the spicy coriander, which can promote gastrointestinal peristalsis and has the effect of appetizing and awakening the spleen.
Steamed bass do not take the viscera from the stomach, take chopsticks from the mouth to wring out the viscera, wash clean, slightly scratch the body of the fish, touch some salt, put the fish on the plate with chopsticks, put it up and mature.
After boiling the steamed fish skill water, put the fish in the steaming cage, take it out after 3 minutes, pour the fish soup out of the plate, and then put it in the steaming cage to continue steaming. The fish has no fishy smell after cooked. When steaming expensive live fish, only salt, onion and very little ham are added to the soup after 3 minutes of steaming. No other condiments are used to highlight the fish flavor.
If the bass is placed too long, it will not be fresh, so it is suggested to make braised bass.