How about braised seabass
Braised seabass is a classic home-cooked dish. The meat is tender and the soup is rich. It is loved by everyone. In the past 10 days, discussions about braised seabass have been hot on major food platforms and social media, with many people sharing different cooking techniques and experiences. This article will introduce you to the method of braised seabass in detail in the form of structured data, and attach a summary of related hot topics.
1. Basic method of braised seabass
The key to braised seabass lies in the handling of the fish, the combination of seasonings and the control of the heat. Here are the detailed steps:
| steps | Detailed operation |
|---|---|
| 1. Prepare ingredients | 1 seabass (about 500 grams), 3 slices of ginger, appropriate amount of green onions, 3 cloves of garlic, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, appropriate amount of salt, and appropriate amount of water |
| 2. Handle the bass | Remove the scales and internal organs of the sea bass, wash and make a few cuts on both sides of the fish, marinate with cooking wine and salt for 10 minutes |
| 3. Fried fish | Heat oil in a pan, add seabass and fry until golden brown on both sides, remove and set aside |
| 4. Sauté the seasonings | Leave the base oil in the pot, sauté the ginger slices, green onions, and garlic until fragrant, add light soy sauce, dark soy sauce, and white sugar and stir well |
| 5. Braised | Pour in an appropriate amount of water, add the fried seabass, cook over medium-low heat for 10 minutes, turning over once during this time |
| 6. Collect the juice | When the soup thickens, sprinkle with chopped green onions and serve |
2. Summary of hot topics across the Internet
In the past 10 days, discussions about braised seabass have mainly focused on the following aspects:
| hot topics | Discussion points |
|---|---|
| 1. How to make fish meat more tender | Many netizens suggest adding a small amount of starch or egg white when marinating to lock in moisture |
| 2. The proportion of braised sauce | Some people recommend light soy sauce: dark soy sauce: white sugar = 2:1:1, and some people like to add oyster sauce to enhance the freshness. |
| 3. Techniques for frying fish without breaking the skin | Common methods include heating a pan with cold oil, wiping the fish body dry, and wiping the bottom of the pan with ginger slices. |
| 4. Innovative practices | Some people try adding bean paste or tomato sauce to give the braised seabass a different flavor |
3. Cooking Tips
To make your braised seabass even more delicious, here are a few helpful tips:
1.Choose fresh seabass: Bass with clear eyes, bright red gills and elastic flesh is best suited for braised fish.
2.Control the heat: When frying fish, use medium heat to avoid burning on the outside and raw on the inside; when braised, use low heat to simmer so that the fish can fully absorb the soup.
3.Remove fishy smell and increase aroma: In addition to cooking wine, you can also add a little white pepper or lemon juice when marinating to further remove the fishy smell.
4.Pair with ingredients: Braised seabass can be added with tofu, mushrooms and other side dishes to enrich the taste and nutrition.
4. Conclusion
Braised seabass seems simple, but to make it delicious and delicious, you still need to master some small skills. Through the structured data and hot topic summary in this article, I believe you can easily make delicious braised seabass. Go give it a try and enjoy the satisfaction of this classic home-cooked dish!
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