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Fresh fragrance from spring, seabass in soy sauce and bamboo shoots

Categories:Cloud Kitchen
Author:
Origin:
Time of issue:2020-02-22 13:58
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(Summary description)After a long stay,Who is not a foodie yet?

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Fresh fragrance from spring, seabass in soy sauce and bamboo shoots

(Summary description)After a long stay,Who is not a foodie yet?

Categories:Cloud Kitchen
Author:
Origin:
Time of issue:2020-02-22 13:58
Views:

Information

After a long stay,

Who is not a foodie yet?

"Suzhou Taihu Exhibition" WeChat Official Account

Hotels under United Travel

Specially launched the "Taihu Cloud Kitchen" column

In a "contactless teaching" way

Share healthy food cheats for everyone online

Let you easily engrave hotel dishes at home and transform into a "family chef"

Holiday with Chai Mi You Yan

"The first phase of" Taihu Cloud Kitchen "丨 Fresh fragrance from spring, soaked sea bass with black bean sauce and spring bamboo shoots"

-February22,2020-

Chef Today

/ Suzhou Taimei · Xiangguli Hotel /

Chef An Weijia, Chef of Chinese Kitchen

Old Suzhou knows

Spring can not only "see" but also "eat"

After a few spring rains, the bamboo shoots

Has been silently accumulating nutrients in the soil for a season

Spring is also the best season for bass

The combination of the two became Master An's

"Spring Bass Dipped in Black Bean Sauce" filled with spring breeze

So you can eat spring without going out

CHUNSUNLUYU

Sea Bass with Spring Bamboo Shoots in Black Bean Sauce

△ For details, please click to watch the video

-01-

Raw material preparation

　　Ingredients: 1 fresh sea bass, 150g spring bamboo shoots, 150g zeeland

　　Accessories: 50g shallot, 25g ginger, 25g red pepper

　　Seasoning: sugar 10g, salt 5g, soy sauce 50g, cooking wine 30g, chicken essence 10g, appropriate amount of salad oil

-02-

Production Method

　　Wash all the main ingredients and auxiliary materials in advance, cut the spring bamboo shoots into sections, and shred the shallots, ginger and red pepper for use;

　　Remove the head and tail of the perch and remove the fish meat;

　　Slice along the fish texture diagonal knife;

　　Put salt and cooking wine in the cut fish and marinate for about 10 minutes;

　　After marinating the marinated fish, spring bamboo shoots and broccoli, set them on the plate;

　　Put a small amount of water in the pot, heat and boil, add soy sauce, sugar, chicken essence, and slowly stir with a spoon. After boiling, pour the sauce into the prepared fish meat;

　　Spread the chopped three shreds (ginger shreds, onion shreds, and red pepper shreds) evenly on top of the fish, and finally add hot oil to serve on the table.

　　Tips: Master An also has some tips to tell you that the spring bamboo shoots are light and tender and nutritious, but people with allergies, children before the age of 15, and those with weak spleen and stomach should not eat more.

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Learn to make a copy for your family today!

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