1. Perch meat is tender and fresh, rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutritional elements; it has the effects of nourishing liver and kidney, nourishing spleen and stomach, phlegm and cough, and is good for people with liver and kidney deficiencies. Good tonic effect.
2. Perch can also treat disorders such as unstable fetal movement and hypogalactismia. Eating perch for expectant mothers and pregnant women is a nutritious food that not only supplements the body but does not cause overnutrition and leads to obesity. It is a good product for fitness and replenishing blood, strengthening spleen, Qi and body.
3. There is still more copper in the blood of perch. Copper can maintain normal functions of the nervous system and participate in the functions of key enzymes in the metabolism of several substances. People who lack copper can supplement it by eating perch.
Created steamed perch
By AshleeWolff
Recipe Recommendations
- bass half a
- oil tofu 10 yuan
- garlic appropriate amount
- ginger slices appropriate amount
- green onions appropriate amount
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- sweet sauce appropriate amount
Steps for Created steamed perch
1
Wash one perch (I sometimes ask someone to help handle it when I buy it and then bring it back), make a few cuts on the back of the fish, and evenly spread salt on the fish body to marinate for 10 minutes. I and Hanbao ate it, only took half of it and steamed it, but we couldn't finish it. Cut the tofu in half. Slice garlic and ginger, and cut green onions into shredded pieces.
2
5. Put a few slices of garlic and ginger on the bottom of the plate, place the oil tofu around the fish, and evenly place the garlic and ginger slices and shredded green onions on top. 6. Take a small bowl, pour in the oil, soy sauce, sweet flour paste, cooking wine, and chicken essence, stir well and pour on it, add it to the pot and steam over high heat for 10 minutes.
3
There is a reason for adding oily tofu. In the past, there was a lot of soup every time it was steamed (of course, you needed to cover it when steaming to avoid steaming too much soup, but occasionally this pot could not be covered), so I had to add oily tofu. Just absorb the excess soup that was steamed.
4
The oily tofu is very fragrant, with a strong aroma of fish (the shredded green onions on top are also very delicious).Created steamed perch Make Tips
1. Sea bass should not be eaten together with beef and sheep fat, cheese, and the Chinese herb Schizonepeta. 2. People suffering from skin diseases, sores, or swelling should avoid eating it.