CN104187852A - Preparation method for steamed perch - Google Patents
Preparation method for steamed perch Download PDFInfo
- Publication number
- CN104187852A CN104187852A CN201410309615.2A CN201410309615A CN104187852A CN 104187852 A CN104187852 A CN 104187852A CN 201410309615 A CN201410309615 A CN 201410309615A CN 104187852 A CN104187852 A CN 104187852A
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- Prior art keywords
- perch
- steamed
- ginger
- preparation
- oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
A related preparation method for steamed perch comprises the following steps: preparing materials: perch, oil, delicate-flavor liquid, red pepper, ginger, wine and shallot; scaling perch, removing gill and internal organs; shredding raw ginger, cutting shallot into flowers and segments, and cutting red pepper into inclined sheets for decoration; cutting to form crossed patterns on two surfaces of perch; smearing perch body with wine; paving with ginger and shallot, and putting in a pot with boiled water for steaming; after perch is steamed with large fire, turning off fire, continuing steaming without opening the cover, then discharging from the pot; pouring off the soup, taking ginger shreds and shallot away; paving perch body with shredded shallot and red pepper; heating a small pot, putting proper amount of oil and the delicate-flavor liquid, and boiling; and then sprinkling perch with boiled soy and oil. According to the preparation method for steamed perch, the steamed perch is easily flavored and good in mouthfeel, and is suitable for populations with various tastes.
Description
Technical field
The present invention relates to making food field, be specifically related to a kind of preparation method of Steamed perch with scallion and black beans.
Background technology
The few meat of perch thorn is many and be extensively subject to liking of the common people, at present the preparation method of perch be generally steamed, but the preparation method of existing Steamed perch with scallion and black beans is not tasty, mouthfeel is not good enough.
Summary of the invention
For addressing the above problem, technical problem to be solved by this invention is to provide a kind of preparation method of Steamed perch with scallion and black beans.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of Steamed perch with scallion and black beans, comprises following step:
(1) prepare material: perch, oil, delicious sauce, hot red pepper, ginger, wine and green onion;
(2) perch scales, digs up the fish gill and internal organ;
(3) ginger chopping, green onion cut-flower and segment, hot red pepper cuts oblique sheet and decorates use; Colored cutter is stamped on perch two sides;
(4) fish body is spread wine;
(5) spread ginger green onion, put in the pot that water opens and steam;
(6) after big fire is steamed, close fire, after empty steaming of not uncapping, take the dish out of the pot again;
(7) outwell soup juice, folder is walked shredded ginger and chopped spring onion;
(8) fish is spread green onion silk and hot red pepper with it;
(9) pannikin burns heat, puts appropriate oil and delicious sauce and boils;
(10) drench while hot into the soy sauce of boiling, oil.
Further, wine is all spread on step (4) fish body two sides.
Further, the described big fire of step (6) is steamed 5 to 6 minutes.
Further, described empty the steaming 5 minutes of step (6).
The invention has the beneficial effects as follows: the preparation method of a kind of Steamed perch with scallion and black beans provided by the invention, easily tasty, mouthfeel is good, is applicable to the crowd of various tastes.
The specific embodiment
Below in conjunction with instantiation, principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A preparation method for Steamed perch with scallion and black beans, comprises following step:
(1) prepare material: perch, oil, delicious sauce, hot red pepper, ginger, wine and green onion;
(2) perch scales, digs up the fish gill and internal organ;
(3) ginger chopping, green onion cut-flower and segment, hot red pepper cuts oblique sheet and decorates use; Colored cutter is stamped on perch two sides;
(4) wine is all spread on fish body two sides;
(5) spread ginger green onion, put in the pot that water opens and steam;
(6) big fire was steamed after 5 to 6 minutes, closed fire, and empty the steaming after 5 minutes of not uncapping takes the dish out of the pot again;
(7) outwell soup juice, folder is walked shredded ginger and chopped spring onion;
(8) fish is spread green onion silk and hot red pepper with it;
(9) pannikin burns heat, puts appropriate oil and delicious sauce and boils;
(10) drench while hot into the soy sauce of boiling, oil.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (4)
1. a preparation method for Steamed perch with scallion and black beans, comprises following step:
(1) prepare material: perch, oil, delicious sauce, hot red pepper, ginger, wine and green onion;
(2) perch scales, digs up the fish gill and internal organ;
(3) ginger chopping, green onion cut-flower and segment, hot red pepper cuts oblique sheet and decorates use; Colored cutter is stamped on perch two sides;
(4) fish body is spread wine;
(5) spread ginger green onion, put in the pot that water opens and steam;
(6) after big fire is steamed, close fire, after empty steaming of not uncapping, take the dish out of the pot again;
(7) outwell soup juice, folder is walked shredded ginger and chopped spring onion;
(8) fish is spread green onion silk and hot red pepper with it;
(9) pannikin burns heat, puts appropriate oil and delicious sauce and boils;
(10) drench while hot into the soy sauce of boiling, oil.
2. the preparation method of a kind of Steamed perch with scallion and black beans according to claim 1, is characterized in that: wine is all spread on step (4) fish body two sides.
3. the preparation method of a kind of Steamed perch with scallion and black beans according to claim 1, is characterized in that: the described big fire of step (6) is steamed 5 to 6 minutes.
4. the preparation method of a kind of Steamed perch with scallion and black beans according to claim 1, is characterized in that: described empty the steaming 5 minutes of step (6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410309615.2A CN104187852A (en) | 2014-07-02 | 2014-07-02 | Preparation method for steamed perch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410309615.2A CN104187852A (en) | 2014-07-02 | 2014-07-02 | Preparation method for steamed perch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187852A true CN104187852A (en) | 2014-12-10 |
Family
ID=52073367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410309615.2A Pending CN104187852A (en) | 2014-07-02 | 2014-07-02 | Preparation method for steamed perch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187852A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751841A (en) * | 2017-09-25 | 2018-03-06 | 贵州涵龙生物科技有限公司 | A kind of dendrobium candidum Steamed perch with scallion and black beans |
-
2014
- 2014-07-02 CN CN201410309615.2A patent/CN104187852A/en active Pending
Non-Patent Citations (4)
| Title |
|---|
| 国明: "《最爱吃的家常肉菜》", 30 April 2013, 中国纺织出版社 * |
| 无: "微波食谱", 《家庭科技》 * |
| 王怡: ""鱼"味人生 ", 《上海调味品》 * |
| 王怡: ""鱼"味人生", 《上海调味品》, no. 10, 1 October 2006 (2006-10-01) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751841A (en) * | 2017-09-25 | 2018-03-06 | 贵州涵龙生物科技有限公司 | A kind of dendrobium candidum Steamed perch with scallion and black beans |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Chen Guangmin Inventor before: Zou Lingjiao |
|
| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160421 Address after: 325007, Mount Huangshan Road, Lucheng District, Zhejiang, Wenzhou Province, No. 21 Applicant after: Chen Guangmin Address before: Xinyi Road Xiufeng District, Guilin city 541004 No. 99 the Guangxi Zhuang Autonomous Region Applicant before: Zou Lingjiao |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141210 |