Steamed Sea Bream

Steamed with Jiyu method:

Raw materials for steaming Jiaji fish:

750g Jiaji fish, 20g pig fat, 20g mushrooms, 15g ham, 20g winter bamboo shoots, 25g rape heart, 15g Shaojiu, 10g prickly ash, 150g clear soup, 25g scallion, 10g ginger slices and 3G chicken oil.

Processing steps of steamed Jiyu

Scrape the scales off the Jiaji fish, remove the gills and viscera, and wash them. Make a 1.7 cm square willow blade on the fish, put it in boiling water, scald it, then take it out, sprinkle the refined salt evenly, and put it on the plate neatly. Cut pork fat into 33cm long and 1cm wide strips, cut scallion into small sections, and slice ginger. Mushrooms, bamboo shoots, ham, rape heart are cut into 1 cm wide, 3.3 cm long pieces. Put the fish into the fish plate, add Shaojiu, Huajiao, Qingtang, and then put pork fat, scallion, ginger, mushrooms, ham evenly on the fish. Steam in the cage for 20 minutes, then take out. Decant the soup into the frying pan, remove the scallion, ginger, Huajiao, heat the rape heart in the pot, and put it on the fish neatly. Put the soup in the frying pan and bring to a boil. Remove the froth and pour it on the fish. Sprinkle with chicken oil.

The characteristics of steamed Jiaji fish are as follows

The original juice and leaves are fresh, tender and refreshing. It's not greasy after eating for a long time. When you eat it, you can dip it with ginger powder and vinegar dish. The taste is especially good.

Steamed Sea Bream

Steamed Jiaji fish is one of the traditional dishes in Shandong Province. Jiaji fish is rich in Shandong coastal areas. It's original, tender and refreshing. It's not greasy after eating for a long time. It's often used as a big dish for high-grade banquet. When eating, take ginger powder and vinegar dish to dip in. It tastes better. At the end of the meal, the head and tail soup and Guji soup are served twice to stimulate the appetite and sober up. The taste is better than the whole fish. This kind of food is unique, and other cuisines are rare. It can be said that it is a wonderful flower in the food garden.

History and culture

Jiaji fish, whose scientific name is red sea bream, is a precious food fish. Jiaji fish is produced in all coastal areas of Shandong Province, but Denglai Bay is the best. It has the best quality and taste. Since ancient times, it has been a treasure among fish, which is widely used by the people to entertain distinguished guests. Hao Yixing, a scholar, said in Ji Hai CuO: "there are fish in Denglai sea, with rich body, purple scales, and red tail. They are rich and delicious. Their skulls and eyes are full of fat." Jiaji fish mainly feeds on shellfish and crustaceans in the sea. Its meat is solid and delicate, white, tender and plump, and its taste is pure. Therefore, in Jiaodong, Jiaji fish have the habit of "one fish, two meals". With Jiaji fish as the dish, the whole tail is usually used for cooking. The head and bone spurs of the meat are put into the soup. It tastes the most delicious and is a good product to sober up after the banquet. The proverb "jiajitou, Spanish mackerel tail, swordfish belly and oolitic fish mouth" is popular among the people. It says that the fish in the sea are the most beautiful.

Manufacturing materials

Recipe name:

Steamed Sea Bream

Cuisine:

Shandong cuisine

Ingredient: 750g Jiaji fish

Accessories: Mushroom (dry) 10g fat meat 50g ham 50g winter bamboo shoots 25g rape heart 50g

Seasoning: 25 grams of yellow rice wine, 10 grams of ginger, 4 grams of salt, 5 grams of chicken oil, 2 grams of pepper, 10 grams of shallot

Practice 1

1. Scrape off the scales of Jiaji fish, remove the gills and viscera, wash them, and strike a 1.7 cm square willow blade on the fish;

2. After the knife is finished, put it into the boiling water, scald it and take it out, sprinkle a spoonful of fine salt and put it into the plate neatly;

3. Cut the pork fat into 3.3cm long and 1cm wide slices;

4. Cut green onion into small sections and ginger into slices;

5. Sliced mushrooms, bamboo shoots, ham and rape into 1cm wide and 3.3cm long pieces;

6. Put the fish into the fish pond and add 200 ml of yellow rice wine, Chinese prickly ash and clear soup;

7. Put pork fat, scallion, ginger, mushrooms, bamboo shoots and ham on the fish evenly (showing the fish's eyes), steam for 20 minutes and take out after cooked;

8. Take out the soup, decant it into the frying pan, remove the green onion, ginger and pepper, heat the rape heart in the pan, and place it neatly on the fish;

9. Put the soup in the frying pan and bring to a boil. Remove the foam and pour it on the fish. Pour chicken oil on it.

Process tips

1. Put two chopsticks on the bottom of the fish pond plate, and put the fish on it. When steaming, it is convenient for steam circulation, and the two sides of the fish are heated evenly, which can shorten the ripening time and make the fish delicious;

2. This dish adopts the "fast steaming method", which is full of steam and sealed fast steaming. Generally, it should be displayed within 10 minutes. Otherwise, as the "Suiyuan food list" says: if the fish gets up late, the live meat will die.

dietary nutrition

genuine porgy

Jiaji fish is rich in protein, calcium, potassium, selenium and other nutrients, which can supplement protein and minerals for human body; Jiaji fish has the effect of tonifying stomach and spleen, dispelling wind and transporting food.

Mushroom (dried)

Lentinus edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and vitamins. In Lentinus edodes, there is a kind of maltitol which is deficient in common vegetables. It can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the ability of human body to resist diseases. Normal people eat mushrooms can play a role in cancer prevention. Lentinus edodes can inhibit the growth of tumor cells in cancer patients; Lentinus edodes dietotherapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenosine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, prevent arteriosclerosis, liver cirrhosis and other diseases; lentinan can improve the activity of helper T cells and enhance the immune function of human body fluids. A large number of practices have proved that Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving body adaptability; Lentinus edodes also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for dyspepsia, constipation, etc.

The recipe is complementary

Fat meat: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

Winter bamboo shoots: winter bamboo shoots should not be eaten with sheep liver.

Nutrients

26 kcal;

2 G protein;

17 g fat;

24 g carbohydrate;

5 μ g folic acid;

89g dietary fiber;

Cholesterol 602 mg;

81 μ g; vitamin A 199;

8 μ g carotene;

Thiamine 0.4 mg;

Riboflavin 1.05 mg;

83 mg;

Vitamin C 21.25 mg;

Vitamin E 9.22 mg;

61 mg calcium;

03 mg of phosphorus;

34 mg potassium;

59 mg sodium;

Magnesium 318.95 mg;

15 mg iron;

69 mg zinc;

28 μ g selenium;

86 mg copper;

Manganese 3.13 mg;

nutritive value

Also known as bream, bangaji, red sea bream, copper basin fish.

Jiaji fish belongs to the fish class, seabream family. The body is silvery red with light blue spots. The posterior caudal fin is green black. The head is large and the mouth is small. The anterior part of the upper and lower teeth is conical and the posterior part is molar shaped. The body is covered with Chlamys scales. The dorsal and gluteal fins have hard spines.

It is produced in all coastal areas in China, but the main producing areas are Dadonggou in Liaoning, Qinhuangdao and Shanhaiguan in Hebei, Yantai, Longkou and Qingdao in Shandong, and Shanhaiguan has the best quality.

Jiaji fish is rich in nutrition, rich in protein, calcium, potassium, selenium and other nutrients, which can supplement rich protein and minerals for human body.

intended for

It is edible for the general population, especially for those with poor appetite, dyspepsia and postpartum Qi blood weakness.

Usage and dosage

1. Jiaji fish is a kind of superior edible fish, with tender meat and delicious taste. It can be braised, dried, stewed, steamed, sauced, etc;

2. The head is rich in gum and contains a lot of fat. Simmer soup is the best.

Edible effect

Traditional Chinese medicine believes that Jiaji fish has the effects of tonifying stomach and spleen, expelling wind and transporting food.

Other related

Jiaji fish is divided into Jiaji and heijiaji. The scientific name of hongjiaji is red sea bream, and heijiaji is black sea bream. There is an interesting story about the origin of the name of Jiaji fish.

It is said that Li Shimin, Emperor Taizong of the Tang Dynasty, came to Dengzhou (Penglai, Shandong Province) on his eastern expedition. One day, he crossed the sea on an auspicious day to visit the sea fairy mountain (today's Changshan Island). After tasting the beautiful fish on the island, he asked the accompanying civil and military officials, what's the name of the fish? The ministers did not dare to talk nonsense, so they bowed to him and said, "it's the emperor's name." Taizong was very happy and thought of the choice