Secret 2: After the fish is cleaned up, on both sides of the body of the fish smeared with lard (the oil is also okay), and then dipped in a little white wine (you can also try to dip some foreign wine, and perhaps create a new taste);
Secret 3: About 50 grams of meat mixture mixed with a little soy sauce, sesame oil, salt, ginger, mushroom, and then put into the belly of the fish to make the fish taste more fresh and hold up the belly of the fish. A lot of steamed food tips are water boiling food into the pot steam);
Secret six: steam 5 minutes that is off the fire (fire is the top tips);
Secret seven: turn off the fire, don't open the lid of the pot, the fish is not out of the pot, the use of the residual temperature in the pot, the "virtual steam" 8 minutes immediately out of the pot, and then will be pre-prepared seasoning (soy sauce) Then pour the pre-prepared seasonings (soy sauce, vinegar, oil) all over the fish (no salt, monosodium glutamate (MSG), in order to be light, fresh and tender), and then casually put a few cilantro on the table to start eating.
Features: This fish is as tender as tofu, as fragrant as crab meat, and as light and refreshing. If there are other people around, you should sneak your chopsticks into the belly of the fish (the most tender and flavorful part) as soon as possible, so that you can make the first move!
Additional tips:
1. If you're steaming a larger fish such as lotus or grass carp (weighing in at around 1,000 grams), you can extend the steaming time by another 2-3 minutes, but not too long. Don't forget the "virtual steaming" trick;
2, steaming slightly larger fish, you can set up two chopsticks under the fish body, so that the fish is full of heat and quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, don't let the guests find your trick;
3, you can also be adjusted, ready to finally dripping in the fish body (soy sauce, vinegar, oil) sauce in a small bowl, and then put it in a small bowl. oil) sauce in a small bowl, with the fish on the pot with the steam, when the fish out of the pot, this seasoning poured on the fish, such pouring sauce with the previous raw juice, compared to less raw, the fish flavor is more warm and soft, suitable for the elderly and those who like the taste of the light.
Introducing a few different dishes, different flavors of steamed fish, what you want to eat what fish steamed fish!!!!
Steamed fish
Cuisine Zhejiang
Features Salty taste, white color, very tender meat.
Raw materials
750 grams of carp, salt, monosodium glutamate (MSG) 5 grams each, 20 grams of green onion, 30 grams of ginger, 50 grams of oil, 15 grams of vinegar, 50 grams of chicken broth, 5 grams of sesame oil, 5 grams of cooking wine.
Making process
Cut the carp on both sides of the flower knife. Cut thick slices of green onion, ginger thick slices, into the fish inside and outside, add salt, cooking wine marinade for 5 minutes, take out of the water, drizzle with sesame oil. 10 grams of ginger and vinegar, sesame oil, monosodium glutamate into ginger vinegar sauce, with the fish on the table, dipping juice to eat.
Steamed Gaji Fish
Originally Shanghainese cuisine
Features The original juice of the original leaves, tender and refreshing, eaten for a long time without getting tired, eat outside the minced ginger, vinegar dish for dipping, the taste of a particularly good.
Raw materials
Gaji fish 750 grams. 20 grams of pork fat, 20 grams of mushrooms, 15 grams of ham, 20 grams of asparagus, 25 grams of greens. 15 grams of wine, 10 grams of pepper, 150 grams of broth, 25 grams of green onion, 10 grams of ginger, 3 grams of chicken oil.
Making process
Scrape off the scales of the Gaji fish, pull out the gills, viscera, wash. In the fish body to play 1.7 cm square willow leaf flower knife, into the boiling water in a hot that is fished out, sprinkled with salt, neatly arranged into the dish. Pork fat on the knife, cut into 33 cm long, 1 cm wide strips, green onion cut into small pieces, ginger slices. Cut the mushrooms, asparagus, ham and chard into 1-cm-wide, 3.3-cm-long slices. The fish into the fish plate, add wine, pepper, broth, and then pork fat, scallion segments, ginger, mushrooms, ham evenly arranged in the fish, into the cage steam 20 minutes after cooked, remove the soup decant into the frying pan, remove the scallions, ginger, pepper, will be the heart of rape into the pot of a scald, neatly arranged in the fish. Put the soup in the frying pan on high heat to boil, beat off the floating foam, poured on the fish, drizzled with chicken oil can be.
Steamed grouper
Cuisine Zhejiang
Features Fish shape is complete, the fish meat is tender, fat and smooth, the essence of the fragrance.
Raw materials
Grouper (weighing about 1000 grams). 50 grams of lard. 5 grams of refined salt, 0.5 grams of monosodium glutamate, 15 grams of wine, 5 grams of green onion. Soy sauce 25 grams, ginger 10 grams.
Making process
Slaughter the grouper, wash. Grave 5 knives on both sides of the fish and cut the lard into 10 slices. Stuff each slice of fish with lard, 1 slice of ginger and green onion. Take another cup. Add salt, soy sauce and wine and steam the fish together in a steamer over high heat until the fish is cut and boned. Pick off the green onion, ginger, lard piece, sprinkle with monosodium glutamate (MSG), with steamed soy sauce flavor can be eaten.
Steamed bream
Cuisine Zhejiang
Features Fish shape is complete, the fish meat is soft and tender, fresh and flavorful, soup is clear and flavorful.
Ingredients
Fresh bream (net weight about 750 grams). 15 grams of cooked ham, 2.5 grams of sliced bamboo shoots, 25 grams of mushrooms. 10 grams of oil, 4 grams of ginger, 3 grams of ginger, 5 grams of green onion, 5 grams of vinegar, 4 grams of salt, 3 grams of monosodium glutamate, 2 grams of wine, 2 grams of green onion, 250 grams of broth.
Procedure
Slaughter bream scales, gills, disemboweled and cleaned, and then into the pot of boiling water blanch a little, fish out, scrape off the black membrane, rinse after the fish spine parts of the straight graver crosses, the fish in a deep dish, in turn, bamboo shoots, mushrooms, oil, ham slices on the body of the fish, plus salt, wine, broth, and then put on the ginger, green onion knots, into the steamer with a high-flame steaming 10 minutes, until the fish eyeballs protruding that is mature, from the cage to remove the onion and ginger, will be decanted into the original juice in a bowl for another use. Put the fish into a long-waisted plate. The bowl of the original juice soup into the refined salt, monosodium glutamate and boiling broth 70 grams, adjust the taste, and then poured on the fish body that is complete. Serve with ginger and vinegar for dipping.
Steamed Eight Treasures turtle
Cuisine
Features Complete shape, eight treasures of ingredients, pleasing color, soup fresh and mellow, taste varied,
Raw materials
Turtle 450 grams. 20 grams of sea cucumber, 20 grams of dried scallops, 20 grams of lotus seeds. 15 grams of water-soaked glutinous rice, 30 grams of fat and lean pork, 20 grams of yellow cake, 15 grams of net asparagus, 20 grams of mushrooms, 30 grams of net chicken, 40 grams of pork elbow meat. 5 grams of refined salt, 15 grams of wine, 150 grams of broth, 15 grams of ginger, 15 grams of pepper, 10 grams of green onion, 60 grams of wet starch.
Production process
Live turtle back down, abdomen up, to be its head out, quickly cut off its head with a knife, lifting the control of the blood, into the pot of boiling water after a slight scald, fished into cold water, scraping the black skin, uncovered and hollowed out the viscera, chopped off the sharp claws, rinsed with water, placed in a large pot. Sea cucumber, pork, cake, asparagus, mushrooms are cut into 0.6 cm square d, together with dried scallops, lotus seeds, glutinous rice were placed in the chest cavity of the turtle, and then poured into the use of salt, wine. Broth, turtle gall blended juice, shredded ginger into the upper, middle and lower three layers in the eight treasures on the filling, covered with turtle cover, and pork elbow meat on top of the turtle, ginger and peppercorns together, together with green onions on the turtle cover. Then the turtle bowl into the cage with boiling water and high-fire steaming 3 to 4 hours out, take off the chicken, elbow meat, pick off the green onion and ginger. Turtle soup decanting into the pot, high heat boil, thickening with wet starch poured on the turtle is complete.
Steamed mullet
Cuisine Korean
Features Beautiful color, mullet tender, bamboo shoots crisp fragrance
Raw materials
Mullet 1500 grams, 15 grams of matsutake mushrooms, 15 grams of canned bamboo shoots, 25 grams of green onions, 10 grams of ginger, 25 grams of wine, 10 grams of sugar, 5 grams of refined salt, 30 grams of sesame oil.
Process
1, matsutake mushrooms after the water, wash the sediment, remove the root, ginger peeled, cleaned, and canned bamboo shoots are cut into long 2.5 cm, 1.5 cm wide, 1 mm thick slices; green onions peeled, cleaned, cut into 3 cm long section. 2, mullet scale, clean, disemboweled, gills and viscera, in both sides of the oblique graver several knives, in the soup pot, the matsutake mushroom slices, bamboo shoots slices, ginger slices placed on the fish section, add cooking wine, rock sugar, salt; into the steamer, in the high-flame steaming for about 10 minutes, take out, remove the ginger, green onions, fish into the plate. 3, the original pot of soup filtered, heated, then drizzled with sesame oil, boiled, poured on the body of the steamed mullet.
Steamed mullet
Cuisine Zhejiang
Characteristics The color is light childish and pleasing to the eye, the taste is like crab meat, fresh fragrance.
Ingredients
One osmanthus fish (about 750g), 3 slices of cooked ham (25g), 6 slices of cooked bamboo shoots (60g). 6 slices of cooked bamboo shoots (60 grams), 3 large mushrooms, 2.5 grams of salt, 1.5 grams of monosodium glutamate (MSG), 25 grams of cooking wine, 10 grams of cooked chicken oil, 2.5 grams of ginger, 1 green onion.
Making Process
Clean the guppy and place it flat on the cutting board. Split with a knife from head to tail, then slice diagonally every 25 centimeters on the back of the fish, the knife deep to the bone. Take a large waist plate. Add the fish, wine, ginger, green onion, cooked ham and steam for 15 minutes. Remove from the steamer, remove the sliced green onion and ginger, and decant the sauce into a small bowl. Blanch mushrooms and bamboo shoots in boiling water, place 3 slices of bamboo shoots on each side of the fish, place ham slices and bamboo shoots slices in a row, and cover mushrooms with bamboo shoots. Pour the original juice into the frying pan, add broth, monosodium glutamate, refined salt and cooked chicken to boil, poured on the fish body that is complete.
Steamed Cod
Cuisine All
Features Red color, fresh taste.
Ingredients
Main ingredient: thick slices of cod meat. Seasoning: Meiji fresh soy sauce. Auxiliary ingredients: salad oil, shredded green onion, shredded red pepper, shredded ginger, cilantro.
Making process
(1) Cod meat thick slices on the steamer for about 10 minutes to remove, remove the soup. (2) Cod fish slices poured with Meiji fresh soy sauce, sprinkle with shredded green onion, ginger, red pepper. (3) Ring the oil and garnish with cilantro leaves.
Steamed Green Eel
Cuisine Sichuan
Features White color and clear soup, eel meat is tender and fat.
Ingredients
750 grams of fresh green eel. 59 grams of lard, 100 grams of lean pork, 50 grams of egg white, 50 grams of bamboo soda, 750 grams of broth. 15 grams of cooking wine, 3 grams of pepper, 5 grams of salt, 2 grams of pepper, 1 gram of monosodium glutamate, 1 gram of ginger, 20 grams of vinegar.
Production process
green eel killed, drained of blood, hot water scalding to remove the skin surface of the saliva (available knife to gently scrape the skin), cut off the fins. Cut the fish into 2-centimeter-long sections (or cut off the bone spurs with a knife first, break the eel body into two, and draw off the internal organs). Line a steaming bowl with netting oil and place the eel segments standing on top of the oil. Mix the wine with pepper, salt and pepper and pour over the eel segments. Pork cut into 3.3 cm long (about 0.5 cm thick) slices, placed on the eel section, sealed the bowl with straw paper, steamed in a cage and removed. In a separate bowl, add egg white and cool broth and stir well, steam into a white hibiscus egg, remove and cut into pieces. Cut the bamboo fungus into 2 cm long pieces. Cook in soup. Green eel steamed bowl removed, add broth over twice, decant, turn over in a large round plate, remove the net oil, surrounded by hibiscus egg and bamboo fungus. Special broth boiling, add salt, pepper, cooking wine, monosodium glutamate on the flavor, poured into the plate, on the seat with ginger vinegar dish is complete.
Steamed Yellowtail
Cuisine Zhejiang
Features White as silver, tender meat, fresh taste, wine flavor.
Raw materials
Shad 350 grams of middle section, 25 grams of sliced ham, 1 mushroom, 25 grams of bamboo shoots, 150 grams of lard, 2 slices of ginger, 1 green onion knots, 7.5 grams of salt, 0.5 grams of monosodium glutamate (MSG), 25 grams of Shaoxing wine, cooked lard, sugar.
Procedure
1. Wash the shad, wipe dry with a clean cloth. Can not remove the scales, because the scales of anchovies rich in fat. Wash and drain the net oil, spread in the bottom of the buckle bowl, net oil on top of the mushroom, the ham slice, bamboo shoots neatly arranged on the meat oil, and finally into the shad, scale side down, and then add green onions, ginger, wine, salt, cooked lard and monosodium glutamate. 2. will contain the anchovy buckle bowl on the cage or water with a high fire steam for about 15 minutes, until the anchovy ripe out, remove the green onions, ginger, the soup plate on the buckle bowl, the anchovy and marinade tipped in the plate, served.
Steamed perch
Cuisine Cantonese
Features White color, fresh flavor, suitable for all seasons.
Ingredients
Seabass (1, 700g), shredded pork (50g), shredded mushrooms (20g), salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), ginger (15g), pepper (a little), green onions (2), ground chestnut powder (a little), monosodium glutamate (a little).
Procedure
I. Slaughter the sea bass, remove the viscera, wash. Mixed with salt, sesame oil, monosodium glutamate, etc., poured into the perch belly. With two or three green onions on the bottom of the dish, green onions on the sea bass. Second, and then shredded pork, mushrooms, shredded ginger and (a little) hot salt, soy sauce, ground chestnut powder, stir, coated in fish, steamed for ten minutes across the water over high heat, cooked, remove half of the original juice, plus raw green onion and pepper on the fish, and then burned lard drizzled with a slight amount of soy sauce, that is good.
Steamed swordfish
Cuisine Jiangsu
Features The skin is white and oily, the duck meat is red and tender, the skin is fat and the bones are fragrant, and it is exceptionally delicious.
Ingredients
2 swordfish (*** weighing about 400 grams), 5 grams of sliced cooked ham, 25 grams of sliced bamboo shoots, 4 mushrooms, 50 grams of diced lard, 20 grams of wine, 5 grams of salt, 1 gram each of soy sauce, green onion, ginger, and 50 grams of chicken broth.
Process
One, the knife fish scrape off the fish scales, with two bamboo chopsticks from the gills into the fish belly, rolled out the viscera and gills, wash with water, put into eighty percent of the hot water in the pot of scalding out, with a knife gently scrape off the fish mucus (do not scrape through the skin of the fish), and then wash with water, with a knife in the body of the fish at the 2 / 3 cut the tail of the fish to be used. Second, the swordfish neatly placed in the soup pot, fish on the first bamboo shoots, ham slices on the bamboo shoots, and then put on the mushrooms, lard, green onion knots, ginger, add salt, soy sauce, wine, on the cage with a high-fire dishes for about 10 minutes, the fish cooked and immediately out of the cage, pick off the green onion knots, ginger, will be decanting marinade into the pot, add 50 grams of chicken broth, boil and pour into the fish pot that is complete.
Steamed Grass Carp
Cuisine Huaiyang
Features
Raw materials
Fresh Grass Carp 1 tail, 20 grams of lard, cooked ham slices 10 grams of slices of mushrooms 10 grams of slices of bamboo shoots 10 grams of slices of dried shrimp 6
Production
1. Grass carp clean, slightly blanch in boiling water, cleaned and curved on both sides. Into a willow leaf flower knife. 2. From the knife mouth between the ham slices, bamboo shoots, mushroom slices, shrimp, and then put some onion on the fish, ginger, lard, cooking wine, steam on high heat for 15 minutes, take out and remove the green onion, ginger, dripping sesame oil on the table that is completed.