How to roast perch (video on how to roast perch)

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List of contents for this article:

• 1、How to make the best roast bass
• 2、10 best ways to eat perch
• 3、Original roasted perch

How to make the best roast bass

1 spoonful of oil, add a little water and pepper, bring to a boil, turn off the heat, and evenly sprinkle the mixed juice on the surface of the steamed bass.

Handle the bass, wash the bass, evenly coat the fish body and inside the fish belly with 99 grains of salt, marinate overnight and set aside.

Prepare the accessories, wash the green pepper, garlic, and pickled pepper respectively, and cut them for later use.

Bake at 0 ° C for 1 hour, wrapped in tin foil to lock in moisture and prevent the fish from drying out. Food suggestions are suitable for the group: people with weak spleen and stomach, indigestion, liver and kidney deficiencies, and people who have recovered after surgery. Contraindications: Garlic is warm in nature, and appropriate amount should be needed for those with yin deficiency and excessive fire; perch purine content is moderate, and should be eaten carefully during the acute period of gout. Matching principles: Serve it with light staple foods such as millet porridge and avoid eating it with high-oxalic acid foods (such as spinach) to prevent it from affecting calcium absorption.

After the roasting time is up, gently stick the fish with a fork. If it can be easily stuck and the fish is opaque white, it means cooked. Remove the baking sheet and sprinkle with some fresh chopped vanilla to garnish while adding aroma. [Serve on the table] Place the grilled bass on a plate with the vegetables and serve while hot. When eating, you can squeeze some lemon juice to increase the umami flavor.

10 best ways to eat perch

1. Steamed perch steaming is one of the best ways to preserve the original flavor of perch. After cleaning the perch, marinate it with ginger slices, green onion and other seasonings for a while, then place it in a steamer and steam it over high heat. The steaming time depends on the size of the fish and is generally about 8-10 minutes. After steaming, take it out, drizzle with hot oil, soy sauce and other seasonings, sprinkle with chopped green onion and serve. This method can maximize the freshness and nutrition of perch.

2. 9 other recommended ways to eat perch (part): Braised perch: Pan-fry the perch until golden brown on both sides, add seasonings (such as soy sauce, sugar, cooking wine, etc.) and appropriate amount of water, and slowly simmer over low heat until the soup thickens. Steamed perch with minced garlic: On the basis of steamed perch, sprinkle with a lot of minced garlic, steam well, top with hot oil and soy sauce, for a strong garlic aroma. Perch soup: Stew perch with tofu, mushrooms and other ingredients to make delicious perch soup.

3. The 10 best ways to eat perch: Perch with onion flavor: Cut the perch into sections, marinate with salt, soy sauce, oyster sauce and other seasonings, then put it in the pan and fry until golden brown on both sides, and finally sprinkle with chopped green onion, pepper and hot oil. Blooming bass: Cut the bass into flower shapes, marinate with salt, sugar, monosodium glutamate and other seasonings, wrap in starch and fry until golden brown, and finally sprinkle with ketchup and chives.

4. Fill the fish maw with spring onions, put ginger slices, ham slices, and mushroom slices on the bottom of the plate, and steam with the fish for 10 minutes. Remove the ginger slices after taking out, pour steamed fish soy sauce, add hot oil, and sprinkle with shredded green onion. Characteristics: The umami flavor of ham and mushrooms penetrates into the fish and meat. It is rich in nutrients and suitable for pregnant women or people who need nourishment. Key skills fish selection: Perch weighing about 1 pound is the best. The meat is tender and easy to steam.

5. The 10 best ways to eat perch: Baked perch with onion flavor, use 1 perch, served with salt, shallots, millet peppers, red onions, garlic, ginger, oyster sauce, sesame oil, black pepper, soy sauce, starch, pepper, etc. Seasonings. Cut the bass into sections and marinate, bake it in a casserole, and finally sprinkle with chopped green onion and hot oil.

6. Perch is a very popular freshwater or seawater fish. Its meat is delicious and delicate, and is suitable for multiple cooking methods. Here are some cooking methods that can make perch delicious: Steamed perch steaming is the best way to keep the original flavor of perch. Clean the fresh perch, remove the scales and internal organs, and then make a few cuts on the fish to make it easy to taste.

Original roasted perch

Ingredients preparation of perch: 1 strip of salt: 99 grains (coarse salt is recommended) Ginger slices: 10 slices of pepper powder: a little peanut oil: 5 grams of processing perch Wash the perch, evenly apply 99 grains of salt to the fish body and inside the fish belly, Marinate overnight and set aside. It is recommended to use coarse salt when marinating to better penetrate into the fish and enhance the bottom flavor. Lay ginger slices and preheat the oven to 220 degrees. Spread tin foil on a baking sheet and evenly spread 10 slices of ginger. The ginger slices can remove the fishy smell and enhance the aroma, while preventing the fish from adhering directly to the tin foil.

Roast bass: Enjoy the grilled bass with the taste buds tender on the outside and tender on the inside. Enjoy the grilled bass is another way to enjoy the tender quality of the bass.

Steamed perch steaming is one of the best ways to preserve the original flavor of perch. After cleaning the perch, marinate it with ginger slices, green onion and other seasonings for a while, then place it in a steamer and steam it over high heat. The steaming time depends on the size of the fish and is generally about 8-10 minutes. After steaming, take it out, drizzle with hot oil, soy sauce and other seasonings, sprinkle with chopped green onion and serve. This method can maximize the freshness and nutrition of perch.

Steamed perch: Steaming is the best way to cook perch to preserve its original flavor.

Steamed bass (original flavor) Features: tender and tender without fishy smell, highlighting the original flavor of the ingredients. Practice: Handling fish: Wash the perch, draw a diagonal knife on both sides, marinate with cooking wine, ginger slices, and spring onions for 10 minutes to remove the fishy smell. Steaming: Bring water to the boil, steam for 8-10 minutes over high heat (adjust according to the size of the fish), turn off the heat and simmer for 2 minutes. Seasoning: Pour away the steamed water (remove fishy smell), sprinkle with shredded green onions and shredded red peppers, pour hot oil to stir the fragrance, and finally pour 2 tablespoons of steamed fish soy sauce.