Delicious method of steaming fish
*** 1*** Steamed sea bass
Features: the fish is complete, fresh, tender, fat and smooth, and fragrant.
Ingredients: A grouper weighs about1000g. 50 grams of pork suet. 5 g of refined salt, 0.5 g of monosodium glutamate, 0/5 g of Shaoxing wine/kloc-and 5 g of onion. 25g soy sauce, ginger slices 10g.
Production process: the grouper is slaughtered and washed. Cut 5 knives on each side of the fish, and cut pork suet into 10 pieces. Put pork suet, 1 ginger slices and onion slices into every knife edge of the fish. Have another drink. Add salt, soy sauce and Shaoxing wine, put them in a steamer with the fish, and steam them over high fire until the fish knife lines are exposed. Pick up onion, ginger, pork chop oil slices, sprinkle with monosodium glutamate, and bring steamed soy sauce to eat. Gourmet Xia Tian recipe daquan
***2*** Steamed snapper
Features: the fish is complete in shape, the fish is tender, fresh and delicious, and the soup is mellow.
Raw materials: one fresh bream, with a net weight of about 750g * * *. 15g of cooked ham slices, 2 or 5g of raw bamboo shoots, and 25g of water-soaked mushrooms. 10g diced suet, 4g ginger slices, 3g ginger rice, 5g onion, 5g balsamic vinegar, 4g refined salt, 3g monosodium glutamate, 2g Shaoxing wine, 2g onion segments and 250g clear soup.
Production process: Slaughter bream, remove scales and gills, cut it open and wash it, then blanch it in a boiling water pot, take it out, scrape off the black film, wash it, put the fish in a deep dish, then put bamboo shoots, mushrooms, diced vegetable oil and ham slices on the fish, and add refined salt and Shaoxing wine. Take Jiang Mo and vinegar with you when you eat.
***3*** Steamed red shirt fish
Features: the fish is complete in shape, the fish is tender, fresh and delicious, and the soup is mellow.
Production process:
1. Wash and drain the killed fresh fish and frozen fish that are not suitable for steaming, and wipe both sides of the fish evenly with a little salt;
2. Cut the ginger into shreds, spread it on the bottom of the dish and the surface of the fish, and stuff a little into the stomach;
3. Steam in the pot for 10 minute;
4, cut a little chopped green onion for use, heat a little oil * * * with the same amount as usual cooking * * *;
5. Sprinkle chopped green onion on the fish, pour in Li Kui jy soy sauce, and pour hot oil on the fish surface.
Tips:
The trick to judge whether the fish is steamed is to look at the eyes. If the fish's eyes turn white and stand out, it means it is ripe;
If the fish is large, you can cut a few holes on both sides with a knife before cooking, which is easier to steam;
No matter what cooking method, ginger is necessary for cooking fish.
***4*** Steamed lemon bass
Features: the fish is complete in shape, the fish is tender, fresh and delicious, and the soup is mellow.
Ingredients: perch * * 1, 1 kg * * *, lemon ***2 * *, coriander * * *1* *, red pepper * *1* *, garlic * * *.
Seasoning: fish sauce ***4 tablespoons * *, sugar ***2 tablespoons * *, salt *** 1 tablespoon * * *
Tools: Juicer
Wash two lemons, cut them in half, put one and a half lemons on the juicer, and squeeze them hard to make lemon juice for later use. The remaining half of the lemon is sliced with a knife and placed on the edge of the dish for decoration. Flatten garlic, remove clothes and chop, wash red pepper and dice, wash coriander and cut coriander stems, and keep coriander leaves for later use.
Sauce mixing: put garlic, diced red pepper and chopped leek into a bowl, add 4 tablespoons fish sauce, 2 tablespoons sugar and freshly squeezed lemon juice, and stir well.
Wash the perch, sprinkle 1 tbsp salt on the fish and put it on a plate with the sauce. Boil half a pot of water, add bass and sauce, cover the pot and steam for 7-8 minutes until the fish's eyes protrude. You can put the fish in with chopsticks. Take out the steamed bass and sauce, pour the sauce on the fish and decorate with some coriander leaves.
***5*** Steamed grass carp
Features: the fish is complete in shape, the fish is tender, fresh and delicious, and the soup is mellow.
Ingredients: grass carp with a net weight of 500g, like light without pepper and wine, or use low-alcohol liquor to make braised sauce.
Raw materials:
1, the raw material of braised sauce
2, the prepared raw materials, evenly coated with salt and pepper powder, pickled 1 hour.
Production process: In addition to salt and pepper, put onions on the cut flowers at the head of the fish's abdomen so that they can go out when steaming. After pickling, put it in a pot, steam it for 8 minutes or 8 minutes on medium heat, then take it out of the pot and put it on a fish plate. Hehe, the fragrance has come out. Stir fry with a spoon, heat it to 89%, add ingredients, stir fry, and add vinegar, pepper powder, soy sauce and appropriate amount of sugar in turn.
***6*** Steamed turbot
Sprinkle salt, monosodium glutamate, wine, ginger and onion on the fish and steam for 7 minutes;
Pick up the steamed ginger onion, then put the shredded onion, soy sauce and soy sauce on the fish and pour hot oil on it.
Thick meat with few thorns is delicious.
***7*** Steamed flat fish
Raw material: flat fish 1.
Seasoning: cooking wine 5g salad oil 10g onion segments 10g ginger slices 10g shredded onion 10g shredded ginger 10g salt 5g coriander 2g shredded red pepper 2g.
Exercise:
1, remove gills and viscera from the flat fish, and wash the fish's back with a flower knife.
2. Put the onion and ginger slices in the plate, put the flat fish in the steaming plate, put the onion and ginger slices on the fish, pour the cooking wine and add salt.
3. Drain the water in the drawer. After the water is boiled, put it in a steaming tray, steam for 10 minute, turn off the fire and steam for another 5 minutes.
4. Take the fish dish out of the drawer, slice the onion and ginger, add shredded onion and ginger, heat the oil, pour it on the shredded onion and ginger, pour the steamed fish juice on it, and decorate it with shredded coriander and red pepper.
***8*** Steamed osmanthus fish
Ingredients: 600g mandarin fish.
Seasoning: vegetable oil 30g, onion 15g, ginger 10g, pepper 2g, salt 3g, soy sauce 15g.
Exercise:
1, fresh osmanthus fish, eviscerated and washed for later use;
2, onion to root, ginger peeled, washed and chopped;
3. Sprinkle the fish with salt and white pepper evenly;
4. Then spread the fish evenly with crushed ginger foam;
5. Put the fish dish into a pot with boiled water and steam for 13 minutes;
6. After steaming, pour off the water in the plate and evenly pour a thin layer of soy sauce on the fish.
7. Then spread the chopped green onion evenly on the fish;
8, another pot, fire, put 45 grams of oil into the pot, burn until the oil emits white smoke;
9. Pour the oil on the fish, and when it sizzles, you can eat it.
Cleverly remove fishy smell;
After cleaning the fish by descaling and laparotomy, put some yellow wine in the basin to remove the fishy smell of the fish and make it delicious.
Fresh fish can be cut open and washed, and soaked in milk for a while, which can not only remove the fishy smell, but also increase the umami flavor.
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 tidying fish, you can cut off the spine of the fish from the abdomen and cut it off with the tail of a knife to prevent the fish bones from shrinking 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 and dip it in a little white wine. You can also try to get in touch with some foreign wines, which may produce new flavors.
Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender silk. Take the middle part of green onion and shred it with ginger of the same length. * * * For beauty and appetizing, spread it in a fish dish. After putting the fish in the plate, sprinkle some shredded onion and ginger on the fish.
Tip 5: Be sure to put the fish in the steamer after the water is boiled. * * * Never steam fish in cold water, it will ruin the pot. The secret of many steamed vegetables is to steam food in a pot after boiling water;
Tip 6: Turn off the fire after steaming for 6-7 minutes. The heat is top secret.
Tip 7: After turning off the fire, don't open the lid, and the fish will not 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, and then spray the prepared seasoning * * * soy sauce, vinegar, clear oil and a little salt * * * on the fish * * *, without putting monosodium glutamate, so as to be light and tender * * *. Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should quietly aim chopsticks at the most tender and fragrant essence of fish belly as soon as possible, and strike first!
Seven Common Sense of Steamed Fish
1, salt spraying method: wash the fish, dry it, sprinkle with fine salt and spread it evenly all over the fish. If it is a big fish, add salt to the abdomen, marinate for half an hour, and then do it. The fish treated in this way is not crisp when steamed, and can also be eaten as food.
2, add chicken oil method: when cooking steamed fish, in addition to putting ingredients, you should also put a few pieces of chicken oil on the fish to let the fish absorb chicken oil, which will be smooth and delicious after steaming.
3, the drawer boiling water method: when steaming fish, wait for the water to boil and then put it in the drawer for steaming, and cover it tightly. In this way, the steamed fish will be fresh, tender and delicious, with pure flavor.
4, daub dry powder method: when steaming fish, first daub some dry powder on the fish, do not uncover the lid when steaming. For example, if the fish weighs 250g, it can be steamed for 8- 10 minutes under the condition that the thickness of the fish is the same. Steam for 5 minutes for every 250g gain.
5. Beer soaking method: When steaming fish with strong fishy smell, marinate it with beer for 10- 15 minutes before steaming, which not only reduces the fishy smell sharply, but also has a crab smell.
6. Steamed leftover fish: If the steamed fish can't be eaten all at once, you can beat 1 egg to make steamed fish eggs when you eat again, so that the fish won't stink.
7, steamed small fish head: small fish head is rich in nutrition, but it tastes less meat. For example, put the fish head on the chopping board, chop it into small pieces with a knife, enlarge the bowl, add appropriate amount of flour, monosodium glutamate, cooking wine, pepper and minced onion and ginger, stir well, and steam it over high fire for 10 minutes or more, and the delicious fish head soup will be ready.