Steamed bream

Steamed bream method:

Raw materials for steamed bream:

A fresh bream (net weight about 750 grams), 15 grams of cooked ham slices, 2.5 grams of raw bamboo shoots slices, 25 grams of Shuifa shiitake, 10 grams of salted vegetable oil, 4 grams of ginger slices, 3 grams of ginger rice, 5 grams of Congjie, 5 grams of vinegar, 4 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of Shaojiu, 2 grams of Congduan and 250 grams of clear soup.

Processing steps of steamed bream:

After the scales and gills of the bream are removed, the viscera of the bream are removed by laparotomy and cleaned. Then the bream is put into a boiling water pan for a while, and the black film is scraped off. After washing, a cruciform knife is placed on the back of the bream. The fish is placed on a deep plate. Bamboo shoots, mushrooms, diced oil and ham are put on the fish. Add refined salt, Shaoxing wine and clear soup. Then ginger slices, scallions are put on. Steam for 10 minutes with high heat Fish eyes protrude that is mature, remove from the cage onion ginger, the juice decantered into a bowl for another use. Put the fish in a long waist plate. Put 70 grams of refined salt, monosodium glutamate and boiling clear soup into the original soup in the bowl, adjust the flavor, and then pour it on the fish. When eating, dip in ginger powder and vinegar.

Characteristics of steamed bream:

The shape of the fish is complete, the meat is soft and tender, the fresh flavor is beautiful, and the soup is clear and mellow.

Steamed bream

Steamed bream is a famous local traditional dish in Zhejiang Province.

Characteristics of dishes

It's easy to cook

nutritive value

Rich in nutrition

raw material

A fresh bream (net weight about 750 grams), 15 grams of cooked ham slices, 2.5 grams of raw bamboo shoots slices, 25 grams of Shuifa shiitake, 10 grams of salted vegetable oil, 4 grams of ginger slices, 3 grams of ginger rice, 5 grams of Congjie, 5 grams of vinegar, 4 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of Shaojiu, 2 grams of Congduan and 250 grams of clear soup.

practice

1. After the scales and gills of the bream are removed, the viscera of the bream are removed by laparotomy and cleaned. Then the bream is put into a boiling water pan for a while, and the black film is scraped off and washed clean.

2. Place the fish on a deep plate, then put bamboo shoots, mushrooms, diced suet and ham on the fish, add refined salt, Shaojiu and clear soup, then add ginger slices, Congjie and steam them in a steamer for 10 minutes. When the fish's eyes stand out, mature them. Remove the ginger and Congjiang from the cage and decant the juice into a bowl for another use.

3. Put the fish in a long waist plate. Put 70 grams of refined salt, monosodium glutamate and boiling clear soup into the original soup in the bowl, adjust the flavor, and then pour it on the fish.

4. When eating, dip in ginger powder and vinegar. Features:

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