First, pomfret is the first choice, with less meat, delicious taste and rich nutrition.
Second, practice:
1) Prepare materials.
2) After the fish is washed, draw flower knives on both sides of the fish, which is not only easy to steam, but also more delicious.
3) Put the fish in a bowl, add onion, ginger, 1/4 teaspoons of salt and 1 tablespoon of cooking wine, and marinate for about 15 minutes.
4) Spread a layer of minced onion and ginger on the bottom of the dish (also put some in the fish belly), and then put the fish with Chinese sauerkraut.
5) Boil the water in the pot, steam the fish for about 6-8 minutes, and then steam for 2 minutes after turning off the fire.
6) Take out the steamed fish.
7) Pour in a proper amount of steamed fish drum oil.
8) Sprinkle shredded red pepper and onion, and then drizzle with a little hot oil.
Third, tips:
1: Steamed fish is best preserved, which is more tasty. Direct steaming is not recommended.
2. For fish with heavy fishy smell, you can put some onions and ginger on the fish. After steaming, remove the onions on the surface and replace them with fresh ones, otherwise the yellow color will affect the appearance and taste.
Pay attention to the time when steaming fish. If it is too old, it doesn't taste good.
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What kind of fish does steamed fish eat?
Osmanthus fish
What kind of fish is better to steam?
Personally, I think steamed grouper, yellow croaker, snakehead and yellow croaker are all fresh and tender ~ as long as they are live fish, they can be steamed.
What seasoning should I put in steamed fish to taste good?
The weight of steamed fish should be controlled at about 600 grams. This size, put in a fish plate, looks beautiful, and the temperature of raw and cooked is easy to grasp.
After cleaning the fish, apply lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine; About 50g of meat stuffing is mixed with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms, and then put into the belly of the fish. This will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.
The appearance of steamed fish is very important. Take the longest section of a large piece of old ginger and cut it into uniform and beautiful slender silk. Cut the green onions in the middle and spread them on a fish plate. Then put the fish on a plate and sprinkle some shredded onion and ginger on the fish.
Ok, now the most important step: after the water in the steamer is boiled, put the fish in the steamer. Don't steam fish in cold water. Turn off the heat after steaming for 6-7 minutes, but don't open the lid. Steam for 5-8 minutes by using the residual temperature in the pot, and then take it out. Sprinkle the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the fish (monosodium glutamate is not allowed, it should be soft and tender), and then put a few loose coriander on the table at will to eat.
This fish is tender as tofu, fragrant as crab meat, light and refreshing.
Seven secrets of steamed fish
Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.
Tip 2: When sorting fish, you can cut the fish's spine from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you don't have to chop it, so as not to spoil the fish before steaming. After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (or try dipping it in some foreign wine, which may create a new taste).
Tip 3: Mix 50g minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish belly, which will not only make the fish taste fresher, but also support the fish belly and make the steamed fish fuller.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into even and beautiful slender shreds, shred the middle part of the onion (the unclear part is the same length as the shredded ginger), spread it on a fish plate (for beauty and appetite), and then sprinkle some shredded onion and shredded ginger on the fish.
Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.
Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret).
Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat.
Steamed fish, what fish is good?
The most important thing for steamed fish is to choose fresh fish with less thorns. Different tastes in different regions make different choices of fish. Huaiyang cuisine-steamed mandarin fish, Jiangsu cuisine-steamed saury, Cantonese cuisine-steamed perch, Sichuan cuisine-steamed green eel, Shandong cuisine-steamed turtle, Zhejiang cuisine-steamed mandarin fish, steamed eel, steamed sea bass, steamed perch, etc.
If conditions permit, you can buy more expensive grouper, and many popular species are also delicious-such as duck-billed fish and perch. Needless to say.
They are usually fresh marine fish, steamed and delicious.
Among freshwater fish, perch, saury and shad are suitable for steaming, while the other four kinds of big fish are generally cultivated with heavy soil flavor and are not suitable for steaming.
steamed shad
The shad meat is sweet and flat, belonging to the spleen and stomach meridian. This product can warm the middle warmer, stimulate appetite, tonify deficiency, nourish and strengthen the body, warm the middle warmer and replenish qi, stimulate appetite, clear away heat and toxic materials, and treat ulcers. It is wise to steam scaly fish. After steaming the shad, the oil flowing out can be applied to the scalded place. The shad meat is fresh, tender and delicious, with fat under the scales and high fat content. It is rich in unsaturated fatty acids, which can reduce cholesterol and help prevent arteriosclerosis, hypertension and coronary heart disease. [
Steamed Australia and China
Also known as mandarin fish, the meat is tender and smooth, and it is known as "fresh water rat spot"
nutritive value
1) Tortoise contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. For children, the elderly and people with weak digestive function of the spleen and stomach, eating turtles can not only replenish deficiency, but also avoid the trouble of digestive difficulties.
2) Eating octopus has the function of "tuberculosis", which means it is beneficial to the rehabilitation of tuberculosis patients.
3) Australian flower fish is low in calories and rich in antioxidant components, which is an excellent choice for ladies who love food, want beauty and are afraid of obesity. Australian Chinese fish
Steamed saury
The scientific name of saury is "Coilia mystus", which belongs to migratory fish. Every spring, swordfish swim upstream in droves, forming a fish season. There is an agricultural proverb "Swordfish spring tides and fog", which is the earliest fresh fish in spring. Swordfish is slender, with a thin side, much like a sharp knife. It is silvery white and tender, but it has many hairy thorns. Meat tastes delicious, fat but not greasy, and has a faint fragrance. Liu Zai, a famous scholar in the Song Dynasty, once praised in a poem: "The shoulders are thunderous, the face is bright, and the ginger and cinnamon are floating on the nose." Swordfish is one of the main aquatic products in Zhenjiang, Jingjiang, Jiangyin and Zhangjiagang, and can be caught in the Yangtze River waters. In the early days, saury was male, big and fat; In the later stage, most females are smaller and have little fat.
After the Qingming Festival, the fish of Dao became old, commonly known as "Lao Dao". Swordfish, shad, puffer fish and mandarin fish are known as the "four fresh foods of the Yangtze River". Strangely, this "four fresh Yangtze River" flows back to the upstream Zhenjiang basin, and after it reaches Nantong Tiansheng Port from the downstream, its taste will change strangely and its value will drop sharply. Although it is an ordinary river, it is not difficult for authentic Yangtze diners to distinguish the fish in the basin!
steamed carp
Carp is sweet and flat. Entering the spleen, kidney and lung meridians can replenish the spleen and stomach, induce diuresis to reduce swelling, promote lactation, clear away heat and toxic materials, and relieve cough and asthma. It is good for all kinds of edema, edema, abdominal distension, oliguria, jaundice, breast obstruction and so on.
Yi-:Carp has a good therapeutic effect on fetal movement and pregnancy swelling of pregnant women. Chinese medicine believes that all parts of carp can be used as medicine. Carp skin can treat fish stalks; Carp blood can treat mouth-eye deviation; Carp soup can treat children's body sores; Carp has special effects on edema and fetal movement of pregnant women.
Bogey: According to folk experience, carp is wool, and there is a thin line on each side of carp, which should be removed when cutting and washing. Patients with malignant tumor, lymphoid tuberculosis, lupus erythematosus, bronchial asthma, mumps in children, thromboangiitis obliterans, carbuncle, furuncle, urticaria, skin eczema and other diseases are all taboo.
Steamed snapper snapper, also called Cargill.
1) Cargill fish is rich in nutrients, such as protein, calcium, potassium and selenium. , can enrich the body's protein and minerals.
2) Chinese medicine believes that Cargill fish has the effects of nourishing the stomach and strengthening the spleen, expelling wind and transporting and transforming.
Steamed Chinese Bass
Grouper has the medicinal value of invigorating spleen and benefiting qi. Because grouper often preys on fish, shrimp and crab, it will also ingest astaxanthin rich in shrimp and crab. For human beings, grouper has become a food containing astaxanthin.
Astaxanthin (astaxanthin in English, also called astaxanthin in Japan, Hong Kong and Macao) is a super-natural extracellular antioxidant isolated from lobster by 1938 for the first time. It is also the only antioxidant that can delay the aging of organs and tissues. Grouper also contains astaxanthin, and the colloid of grouper skin enhances the complete growth of epithelial tissue and promotes collagen. & gt
What kind of fish is delicious when steamed, but not very expensive?
Perch, cut the surface obliquely, then add some ham, ginger and onion and sprinkle with salt. Steamed and topped with hot scallion oil, it's super delicious.
What kind of steamed fish is delicious? How to steam?
The method of steaming fish introduces the dishes and their functions in detail: microwave menu
Materials for making steamed fish: Ingredients: 1 fish (300-400g), 1 root onion, 3 slices of ginger.
Seasoning: cooking wine 75g, light soy sauce 50g, white pepper 15g, salt 15g, sugar 15g, oil 50g and a little coriander. Teach you how to cook steamed fish, and how to cook steamed fish is delicious. 1. Scrape fish scales, remove internal organs, wash, dry, and draw three degrees on both sides of the fish with a knife. 2. Take half an onion, divide everything in half, knock it and cut off the remaining half. 3. Put the two chopped shallots into a heat-resistant container and add ginger slices. Then, put the fish on it. Put the mixed seasoning on the fish, add 2 tablespoons of water and cover it with a heat-resistant cover (or plastic wrap). 4. Move the fish to the tea tray, then add 1 tbsp oil to the steamed juice of the fish, and then pour the juice evenly on the fish. Finally, sprinkle with onions and coriander. The practice of steaming fish introduces dishes and their functions in detail: home-cooked recipes.
Materials for making steamed fish: main ingredients: 1, one carp (about one catty), cleaned and cut in half. 2, half a green bamboo shoot (about two or two), shredded. 3, a small piece of ginger, sliced, and the other little finger smashed into a spoon. 4, three onions, cut into sections. 5, two spoonfuls of cooking wine. 6, a spoonful of sesame oil. 7. Two spoonfuls of soy sauce. 8. Appropriate amount of salt. 9. One teaspoon of monosodium glutamate or chicken essence. Teach you how to cook steamed fish, and how to cook steamed fish is delicious.
1, ginger slices, onion segments, cooking wine, salted fish marinade 15 minutes or more.
2. Add soup or water to the fish tank and steam in a boiling water steamer for 15 minutes.
3. After taking it out, pour the soup in the fish tank into the wok and bring it to a boil.
4. Add shredded green bamboo shoots and chicken essence and cook for two minutes.
5. Pour the pot into the fish and add sesame oil to serve. If you like dipping sauce, you can add soy sauce to ginger sauce. I won't touch this light and delicious food:)
The practice of steaming fish in the top ten dishes of Nanhai Fish Fresh introduces this cuisine and its effects in detail: other cuisines make up deficiency, preserve health and improve eyesight.
Taste: Salty and fragrant technology: Steamed fish with ten plates of fresh South China Sea fish. Ingredients: Main ingredients: 750g grass carp.
Accessories: pork (fat) 50g, sausage 50g, mushroom 10g (fresh).
Seasoning: ginger 2g, coriander 10g, salt 5g, monosodium glutamate 3g, shallot 20g, pepper 1g, sesame oil 15g teach you how to make steamed fish with the top ten dishes of Nanhai Fish Fresh, and how to make steamed fish delicious. First, scale grass carp, take out internal organs and make it delicious.
2. Sausage, fat and mushrooms are evenly shredded for later use;
3. Put the onion strips horizontally on the waist plate, then put the fish on it, put the ginger slices on the fish, steam them in a cage for about 90 minutes until cooked, and take them out;
4. Remove the ginger and onion strips and drain the original juice for later use;
5. Pour the oil in a wok with medium fire, first pour the cooked oil on the fish, then put down the sausage, fat and shredded mushrooms and stir fry, add the original juice, adjust the flavor, and thicken the fish;
6. Sprinkle sesame oil, sprinkle pepper and clean coriander on the fish tail. Tips for making steamed fish in the top ten dishes of fresh fish in Nanhai: the fish should be fresh and steamed. The method of steaming red herring introduces the cuisine and its function in detail: private cuisine.
Technology: Steamed Red Herring Material: Main material: Red Herring 1.
Accessories: shredded onion and ginger
Seasoning: seafood soy sauce peanut oil teaches you to cook steamed red herring. How to make steamed red herring delicious? Production method: wash red herring; Dry the water on the fish with a clean cloth; Put shredded onion and ginger on the fish and steam in a steamer for 5 minutes; Take out the fish, pour in hot oil and add seafood soy sauce. Video: chihe.sohu/20090118/n 261817572.shtml Introduction: Steamed red herring is a typical Cantonese dish. When cooking this dish, the fish should be cleaned. In addition, ginger can be added to the belly of the fish during steaming to further remove the fishy smell of the fish. When steaming, put chopsticks under the stomach of the fish to ensure that the fish can be steamed thoroughly and will not be corroded by water vapor. The water generated in the steaming process cannot be removed, which increases the delicacy of fish.
Yu Hongli again ... >>
What is the best fish for steamed fish? What kind of fish is suitable for steamed fish?
But what kind of fish should steamed fish be cooked with? When cooking steamed fish, what kind of fish should I choose to cook? Bad choice of fish may not make delicious steamed fish. So, what kind of fish does steamed fish use? Some experienced friends have given the answer to this question. Selection of species suitable for steamed fish 1. Many people like steamed fish. What is the best fish for steamed fish? The most important thing for steamed fish is to choose fresh fish with less thorns. Different tastes in different regions make different choices of fish. Huaiyang cuisine-steamed mandarin fish, Jiangsu cuisine-steamed saury, Cantonese cuisine-steamed perch, Sichuan cuisine-steamed green eel, Shandong cuisine-steamed turtle, Zhejiang cuisine-steamed mandarin fish, steamed eel, steamed sea bass, steamed perch, etc. The common fish is mandarin fish, which is called "freshwater rat spot". If conditions permit, you can buy more expensive grouper, and many popular species are also delicious-such as duck-billed fish and perch. Needless to say. They are usually fresh marine fish, steamed and delicious. Among freshwater fish, perch, saury and shad are suitable for steaming, while the other four kinds of big fish are generally cultivated with heavy soil flavor and are not suitable for steaming. Selection method of fish species suitable for steamed fish II. Because flat fish is heated evenly, Wuchang fish, mandarin fish and flat fish are often steamed. All steamed mandarin fish I see are open-edged. This method is obvious when steaming fish heads. Selection method of fish species suitable for steamed fish 3. Crucian carp or bat fish. I often buy these two kinds of steamed fish, which are not bad. What kind of fish does steamed fish use? On this issue, the above are some suggestions given by friends who often cook steamed fish. When you plan to cook steamed fish, you might as well buy it and try it. You can't know what fish to use for steaming fish until you try it yourself. Also, whether steamed fish is good or not is inseparable from the practice of steamed fish.
What kind of fish do you choose to make steamed fish delicious?
Steamed bass is best. Ingredients: perch 1 strip (1.2kg is the best), onion, ginger, coriander, cooking wine, salt, soy sauce, fresh flavor, white pepper, sugar and oil. Practice: 1. Cut both sides of the cleaned bass into flower knives obliquely, and cut a knife edge as deep as the fish bone along the back of the fish; Rub salt and cooking wine on the fish, put onions and ginger in each flower edge, then put onions (large sections) in the fish belly and ginger slices on the back; 2. Steam on the pot 15 minutes. When the fish is placed on the fish plate, it should be supported with a pair of chopsticks to prevent it from sticking to the fish plate. After steaming, take out the seasoning and pour out the soup; 3. Preparation of seasoning juice: Pour light soy sauce, fresh fragrant wine and cooking wine into the pot, and then add shredded onion and ginger (the length of shredded onion is preferably 2 inches). Add a little sugar and white pepper after a small fire; Juice can be slightly adjusted according to your own taste. Then, pour the prepared sauce into the fish dish and put some raw onion shreds and coriander on the fish. At this time, heat a small amount of oil in the pot, then sprinkle the boiled oil evenly on the fish, onion and coriander with a spoon, and you can eat it. When cooking steamed fish, it is very important to make sauce. Don't think that the seasoning of steamed fish is soy sauce. Careful eating may find that salt is not used when making sauce, because it is used when steaming fish, which is one of them; Second, the main ingredient of the sauce is soy sauce. Because soy sauce tastes heavy, no salt is enough. If some friends are too troublesome, they can buy Lee Kum Kee's steamed fish sauce in the supermarket. When cooking steamed fish sauce, add shredded onion and ginger by heating (steamed fish sauce will be difficult to make seasoning).