Many people like to eat fish, and there are many ways to cook fish. Steaming is a common way, so how to make steamed fish well? Come and have a look.
The nutritional value of fish is very high, and eating fish has many benefits, so how to make fish well? Some people say that steamed fish is the best. The following small series will recommend four kinds of steamed fish to everyone.
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Steamed fish practice 1
Ingredients: Wuchang fish 250g, broccoli, Astragalus membranaceus, Lycium barbarum, Chinese yam, lily, mushrooms, Lycium barbarum and Chinese yam.
Exercise:
1. After cleaning the fish, cut the belly with a knife and cut all the ingredients for later use.
2. Add cooking wine to the cut fish, put a little onion, ginger and coriander in the fish belly, then put yam, broccoli, astragalus, medlar, mushrooms and lily on the fish in turn and sprinkle with monosodium glutamate.
3. After boiling, steam the fish for 3 minutes until it is 80% mature, then add a little coriander, pour in soy sauce and sesame oil and take it out.
4. Features: tender meat and rich nutrition.
Steamed fish practice 2
Ingredients: 6-7 fresh sea fish (river fish), 6 shallots, 2 tablespoons of steamed fish black soybean oil by Lee Kum Kee, and 2 tablespoons of oil.
Exercise:
1. Clean the fish, put it on a plate, put two shallots under the fish (to facilitate steam circulation), and cut a knife along the back of the fish or cut a few knives on the fish.
2. Put some onions on the fish. After the water in the steamer is boiled, put the fish on the steamer (steamer), cover the pot and steam for 7-8 minutes (depending on the size of the fish).
3. Take out the steamed fish, discard the onion of the steamed fish and pour out the juice of the steamed fish, then put a lot of shredded onion on the fish, heat 2 tablespoons of oil and pour it on the shredded onion (you should be able to hear the noise before), and then pour it on the steamed fish with Lee Kum Kee soy sauce, and you can eat it with one chopstick.
Steamed fish practice 3
Ingredients: 1 fish, 2 shallots, 1 ginger, 1 pepper, a little coriander, 1 and 1/2 tbsp oyster sauce, 1 tbsp soy sauce, a little salt, 1 tbsp.
Exercise:
1, 1 onion cut into long sections, and the rest 1 onion shredded; Cut ginger in half, shred half and slice the other half; Pepper is seeded and shredded; Wash the fresh fish for later use.
2. Take a plate, spread half the sliced onion and ginger made by 1 on the bottom of the plate, add the fresh fish made by 1, then spread the remaining sliced onion and ginger on the fish, finally pour the cooking wine on it, steam it in a steamer for about 10 minutes, then take out the fish and remove the sliced onion and ginger.
3. Boil all the seasonings, pour them on the fish in method 2, and then add shredded onion, shredded ginger and shredded pepper in method 1.
4. Heat a pot, add 2 tablespoons of oil to boil, and then pour it into practice 3.
Method 4 of Steaming Fish (Steaming Fish in Microwave Oven)
Ingredients: lard, fish, salt, onion ginger, lobster sauce, soy sauce.
Exercise:
1, lard microwave 10 seconds to melt a little, brush it on the fish body and stomach, and sprinkle a little salt.
2. Put the fish's head under the plate with chopsticks or forks, wipe the onion, ginger and lobster sauce on the fish, pour some rice wine into the plate and put it in the microwave oven.
3. At the same time, find a small plate to microwave a little soy sauce dip.
Eight secrets of cooking delicious steamed fish
Hint 1: Choose a fish of suitable size. If you buy fish for steamed fish now, you'd better buy about a catty of fish. This kind of fish is of moderate size, delicious and beautifully placed.
Tip 2: Fish handling skills. When processing fish, after removing the internal organs of the fish, the upper spine of the fish belly is cut off from the abdomen, so that the fish can keep its original shape after steaming.
Tip 3: Prepare seasoning for steamed fish: cooking wine, sesame oil, salt, onion, ginger, etc. Spread cooking wine and salt evenly on the belly and back of the fish. At this time, we should pay attention to several cuts on the back of the fish, so as to facilitate the taste. Then put onions and ginger in the fish's stomach, which will make the fish more delicious and full in shape.
Tip 4: When steaming the fish, put a few pieces of onion horizontally at the bottom of the plate to achieve the effect of separating the fish plate, so that the fish can be heated evenly and cooked quickly.
Tip 5: When steaming fish, let the fish "stand" on the plate, that is, the fish stands up like swimming. You can use two pieces of green onions to open the fish's stomach and let the fish stand firm.
Tip 6: When the fish is ready, you can steam it in the pot, but before you put it in the pot, you must boil the water under the steamer first and then put it in the fish plate. And pay attention to the heat and control the time of steaming fish, generally about ten minutes is appropriate.
Tip 7: Don't open the lid after turning off the fire. Steam for a few minutes with the remaining temperature in the pot and take it out. This will make the steamed fish softer and more delicious.
Tip 8: Add some ingredients before serving. After the fish is out of the pot, sprinkle some shredded onion and sesame oil, and a plate of steamed fish with all colors and flavors can be served.
The spinach method is the best of the four.
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Spinach is a good vegetable variety, and its nutritional value and efficacy are not low. So what should spinach do to taste good? What spinach practices are worth a try? Let's have a look!
If you want to eat delicious food, it's good to cook it yourself. So what are the common and delicious spinach practices? Today, Bian Xiao recommended four delicious spinach practices. Let's study together. Delicious food is waiting for you!
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First, garlic spinach
Ingredients: spinach, garlic, soy sauce, sesame oil.
Exercise:
1, washed spinach, cut into two pieces, chopped garlic.
2. Add water to the boiling pot and bring to a boil. First add spinach roots and blanch for about 3 minutes.
3. Add spinach leaves, blanch, remove, rinse, squeeze out the water and put it on a plate.
4. Add garlic, soy sauce and sesame oil and mix well.
Second, spinach scrambled eggs
Ingredients: 300g spinach, 2 eggs, oil, salt and Jiang Mo.
Exercise:
1, the eggs are beaten into a bowl and stirred into egg liquid; Wash spinach, cut into pieces, blanch in boiling water, and drain quickly.
2. Heat the oil in the pot, pour in the egg liquid and fry until cooked, and put it in the plate.
3. Heat the oil in the pan, stir-fry the spinach for a few times, and then stir-fry the fried eggs quickly for 30 seconds.
Third, scrambled eggs with spinach and fungus.
Materials: raw materials: dried fungus, eggs, spinach, garlic; Seasoning: salt, mushroom essence.
Exercise:
1. Soak dried auricularia in warm water, then wash, remove roots and tear into small flowers.
2, spinach washed and cut into large sections, garlic chopped.
3, the eggs are scattered for use.
4. Stir-fry the eggs and shovel them for later use.
5. Add a little oil, stir-fry spinach and fungus, then add fried eggs, and then add salt and mushroom essence to taste.
Fourth, Chinese wolfberry and spinach.
Ingredients: 300g spinach, a little medlar, minced garlic, sesame oil, sesame oil, a little soy sauce and salt.
Exercise:
1, wash spinach with boiling water, take it out and soak it in cold water, squeeze out a little and put it on a plate for later use.
2, medlar is also softened with boiling water, sprinkled on spinach, and then sprinkled with garlic, sesame oil, sesame oil, soy sauce, salt and even.
In a word, spinach is a very good vegetable variety. Of course, there are many delicious spinach practices. If you want to eat more delicious spinach, then seriously find something else. As long as you study hard, it will be very beneficial!
How to make Chili sauce These three kinds of peppers are full of spicy taste.
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Pepper is an exotic product, but it is very popular with Chinese people, especially Chili sauce! So how do you make Chili sauce? What are the methods of homemade Chili sauce? Bian Xiao recommended three kinds, let's study together!
How about making spicy and fragrant Chili sauce? Chili sauce is a very important condiment, which is widely used in Sichuan cuisine. So if you want to make your own Chili sauce, do you know how to do it? Let's learn how to make Chili sauce with Bian Xiao!
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Chili sauce practice 1
Ingredients: pepper, garlic, salt, strong wine, bottle.
Exercise:
1. Wash the peppers and garlic and dry them! (Be sure to do it! ) The kitchen knife and chopping board are also washed and dried.
2. The proportion of pepper and garlic can be based on personal preference. Then chop the pepper and garlic separately.
Break it if you are satisfied.
4. Mix chopped garlic and pepper, then sprinkle with salt.
5. Add high-alcohol wine. Don't put too much. If you put more Chili sauce, you will get more juice. Just put a little in moderation.
6. Mix the Chili sauce well! Remember to wear disposable gloves when doing it, otherwise it will be very uncomfortable to get Chili on your hands!
7. Finally, put it in a bottle and seal it! Store it for a month and you can eat it! Remember not to open the bottle halfway!
Chili sauce practice 2
Ingredients: 5 kg of red pepper, 6 liang of salt, 1 kg, 2 liang of monosodium glutamate, 4 liang of sugar, bean paste 1 kg, and 2 liang of white vinegar.
Exercise:
1. After buying peppers, clean them first, and then put them on the curtain to control the dry water. I bought it the first day and made it the next day.
2. Put the pepper into a blender and crush it. If you like its exquisiteness, it will be crushed. If you like rough, it will be thicker.
3. Put the pepper into the pot, put the salt, vegetarian rice, sugar, bean paste and vinegar into the pot together, and start stirring and cooking until the pot boils.
4. After completely cooling, put the minced garlic into the basin, start to stir evenly, and finally eat.
Chili sauce practice 3
Ingredients: garlic cloves, pepper or other peppers, pepper, refined salt and sugar.
Exercise:
1. Wash the red pepper, put it on a pot, boil the water and steam for 5 minutes. After cooling, chop it with a knife. Cut garlic into minced garlic.
2, add oil to the pot, add pepper after the oil is hot, stir fry on low heat, be careful not to burn.
3. Pour in chopped peppers, stir-fry over low heat until the Chili sauce is thick, add refined salt and add a little sugar to taste.
4. Pour in garlic and stir well until the garlic becomes fragrant.
Nutritional efficacy of pepper
Because pepper has a strong role in promoting blood circulation, it can improve women's symptoms such as fear of cold, frostbite and vascular headache. And enhance the activity of brain cells, which is helpful to delay aging and relieve many diseases.
In addition, pepper also contains more antioxidants, which can prevent chronic diseases such as cancer; At the same time, pepper can also make the respiratory tract unblocked and treat cough and cold.
Prevention of gallstones, people who have suffered from gallstones eat more green peppers rich in vitamin C, which has a certain effect on relieving the disease.
Pepper can stimulate the release of prostaglandin E2, promote the regeneration of gastric mucosa, maintain the function of gastrointestinal cells, and prevent and treat gastric ulcer.
How to cook pot-wrapped meat? Recommend three delicious ways.
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Pot-wrapped meat is really a very delicious food, so how to make delicious pot-wrapped meat? What are the common practices of pot-wrapped meat? Let's study with Bian Xiao, the delicious pot-wrapped meat is very easy to cook!
For the home-cooked practice of pot-wrapped meat, everyone should practice how to do it well, so that they can enjoy delicious food after cooking for a long time. Why not do it? Let's take a closer look at this article. I believe everyone can make pot-wrapped meat!
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Home-cooked practice of pot-wrapped meat
Exercise 1
Ingredients: pork tenderloin 300g, shredded ginger, egg white 1, refined salt 0.5 tsp, cooking wine 1 tsp, soy sauce 0.5 tsp, vinegar 2 tsp, sugar 1.5 tsp, monosodium glutamate 1 tsp, water starch.
Exercise:
1. Sliced tenderloin and marinated with refined salt, cooking wine, egg white and water starch.
2. Put salt, soy sauce, sugar, vinegar, monosodium glutamate and water starch into a bowl to make a sauce!
3. Add salad oil to the pot, heat it to about 40% to 50%, add tenderloin slices, fry until solidified, and take it out.
4. When the oil temperature rises to 70% to 80% heat, put it in a pot and fry it until the color is golden, crisp outside and crisp inside, and take it out.
5. Leave a little base oil in the pot, pour in the sauce just adjusted and stir well.
6, add shredded ginger, stir-fry the fragrance, then add the fried meat slices, stir-fry a few times, and start the pot.
Exercise 2
Ingredients: pork tenderloin, egg, onion, ginger, coriander, carrot, white sugar, white vinegar, soy sauce, salt and water starch.
Exercise:
1, pork tenderloin cut into large pieces, about 2-3 mm thick, not too thin, too thin and fried.
2. Shred onion, ginger, coriander and carrot, and adjust appropriate amount of sugar+white vinegar+soy sauce+salt to make juice according to personal taste.
3, water starch and a little egg white are mixed into a batter of appropriate consistency, so that the meat slices are easily and evenly wrapped in a layer of paste, but not too thick.
4. When the oil in the pot is 50% to 60% hot, put a piece of meat wrapped in batter, fry it over medium heat and take it out.
5. Turn to high heat, add the fried meat slices and fry until crisp and colored. I didn't fry too much. Generally, restaurants fry more than this. I like something with a little Microsoft flavor.
6. Leave a little base oil in the pot, add onion, ginger, coriander and shredded carrot and stir well.
7. Add the fried meat slices and stir fry evenly. Pour in the sauce and stir fry quickly.
Exercise 3
Ingredients: 500g tenderloin, half carrot, 2 tablespoons tomato sauce, 20g corn starch, white vinegar, sugar and salt.
Exercise:
1. Wash tenderloin and cut it into thin slices longitudinally. Peel and shred carrots for later use.
2. After corn starch is mixed with warm water, evenly dip the meat slices with starch one by one. Put the sliced meat with starch in a 50% hot oil pan and fry for about half a minute. When the meat slices become stiff, take them out and grasp the oil temperature.
3. After all the meat slices are fried, the oil pan continues to heat. When it is 70% to 80% hot, all the meat slices are poured into the pot together, and the meat slices turn golden yellow and are taken out.
4. Take another oil pan, pour in a little oil, then pour in shredded carrots and stir fry over low heat. Then add the mixed juice of tomato sauce, white vinegar, sugar, salt and a little water. Then add the fried meat slices and stir well, and then you can take it out of the pot and put it on the plate.
Where does braised pork come from?
It is a northeast dish, which was created by the prefect of Daotai, Harbin during Guangxu period, and won the hand of the chef. After cooking, the color is golden and the taste is sweet and sour. Pot-wrapped pork is a sweet and sour dish. Change the salty "fried pork strips" into one to meet the tastes of foreign guests. Usually, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, fished out, and then stirred and thickened in the pot.
Pork tenderloin contains high-quality protein, fat and vitamins. It is necessary for human growth and development, and its meat is tender and easy to digest. In addition, heme (organic iron) and cysteine which can promote iron absorption can improve iron deficiency anemia. Pork is mainly used for treating body fluid injury caused by fever, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, etc., nourishing, nourishing yin, moistening dryness, nourishing liver and yin, moistening skin, diuresis and quenching thirst.
How to wash clams These three methods are the cleanest.
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Clams are delicious, but due to the growing environment, clams themselves contain sediment, so cleaning is a big problem. Do you know how to wash clams? What are the cleaning methods of common clams? Let's have a look!
Do you know how to clean clams? Do you know how to cook clams after washing? Let's take a closer look with Bian Xiao, and everyone will definitely enjoy the delicious food brought by the bud!
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Cleaning method of clams
Method 1: Use chopsticks to separate Meretrix meretrix from the bottom of the basin, because the position of Meretrix meretrix is always in the center of the basin, and the spit sand directly sinks to the bottom and hangs in the middle-the water sucked in will be clean.
Method 2: When buying flower clams, ask the boss for some sea salt and dissolve it in clear water to create the taste of sea water. Then put two chopsticks that are not often used in the basin to prevent the small basket from sinking to the bottom. Finally, soak the leaked basket full of clams on it and drop a few drops of sesame oil. After 2-3 hours, you will see a lot of dirty things on the pelvic floor.
Method 3: Cook, rinse with clear water after cooking, and take out the pot. When choosing, pay attention. Clams that have not opened their shells are dead. Take it out, and then you can make it into your favorite taste.
Clam practice
Zanthoxylum bungeanum: clam 1 kg, bean paste 1 spoon, fresh pepper 1 plant, 2 onions; Practice: heat the pot with cold oil, turn off the fire and cover with fresh peppers; Stir-fry chopped green onion with pepper oil, stir-fry clams, add a spoonful of bean paste and a little water; Then boil the fragrant pepper in the water in the sky, cover it and wait for the clams to burst.
Clam with sauce flavor: Clam, two spoonfuls of oyster sauce, one spoonful of seafood sauce, one spoonful of cooking wine, ginger, onion and cooking oil. Practice: prepare a small bowl and mix it with two spoonfuls of oyster sauce, one spoonful of seafood sauce, one spoonful of cooking wine and three spoonfuls of water. Cut the onion into sections, separate the scallion from the green, and shred the ginger; Put two pieces of ginger in the pot to boil, then pour in the clam and cook for about one minute. After the clams are opened, take them out and drain them for use. Saute shredded ginger and onion in an oil pan, and pour the sauce into the pan to boil; Pour in the cooked clams, stir fry quickly until the sauce covers the clams, take out the pan and sprinkle with chopped green onion.
Stir-fried clams with garlic and lobster sauce: wash lobster sauce and soak it in clear water 15 minutes; Chopping garlic and dried onion into powder; Red pepper slices; Mixing water, oyster sauce, light soy sauce, sugar and corn flour into a paste; Heat a wok over medium heat, add a little oil, add chopped green onion, minced garlic and fermented soybean and stir-fry until fragrant; Add Meretrix meretrix and cook for 2-3 minutes; Add red pepper and onion and stir well.
Nutritional value of clam meat
Clam shell is delicious, rich in nutrition, high in protein and reasonable in amino acid composition and proportion. Low fat content, high unsaturated fatty acid content, easy to be digested and absorbed by human body, containing a variety of vitamins and medicinal ingredients. It contains calcium, magnesium, iron, zinc and other essential trace elements, which can be used as human nutrition and green food, and is favored by consumers.
Clam meat and mollusks contain 7- cholesterol and 24- methylene cholesterol, which can reduce serum cholesterol. They have the unique functions of inhibiting liver cholesterol synthesis and accelerating cholesterol excretion, thus reducing cholesterol in the body. They are more effective than sitosterol, a commonly used cholesterol-lowering drug.
People often have a refreshing and pleasant feeling after eating clam meat and shellfish, which is undoubtedly beneficial to relieve some annoying symptoms.
Four methods of frying clams Amway
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Delicious clams have to be able to stir-fry. Do you know how to stir-fry clams? What are the common methods of clams? Let's study with Bian Xiao. It is not difficult to cook a good dish.
Delicious clams need to be fried, so do you know how to fry clams? Do you know how to cook the best fried clams? If you are interested in making clams, come and learn quickly. It is really delicious!
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Cooking method of clam
First, stir-fry clams.
Ingredients: Meretrix meretrix 500g salt, monosodium glutamate, cornmeal, peanut oil, ginger and onion.
Exercise:
1, Meretrix meretrix is soaked in salt water to spit sand, and ginger and onion are washed and cut into sections for later use.
2. After the hot pot, put the oil to 70% temperature, pour the ginger and stir-fry the clams.
3. Pour the raw flour into a small bowl and soak it in cold water. Add onions to thicken the raw flour.
4, pot loading.
Second, Laoganma fried clams
Ingredients: 500g of clam, green pepper 1, red pepper 1, 3 slices of ginger, 2 tbsps of cooking wine, 30ml of Laoganma Douchi.
Exercise:
1. Soak Meretrix meretrix in salt water for half an hour, spit out the sediment, rinse it repeatedly, and then take it out and control the water for later use.
2, green and red peppers are pedicled and seeded, washed and cut into pieces. Wash and slice ginger.
3. Pour the oil into the pot, heat it to 50% heat on medium heat, and pour in the lobster sauce and ginger slices and stir fry.
4. Then pour in the green and red pepper pieces and clams, change the fire, and stir-fry the cooking wine until the clams open.
Third, spicy fried clams.
Ingredients: 800g clam, onion, ginger and garlic, dried pepper, coriander and chives.
Exercise:
1, prepare the ingredients. Prepare a larger basin, then put a little water into it, add 2 spoonfuls of salt and stir until the salt melts.
2. soak for 2 hours to spit sand. Then cook the clams and cool them for later use.
3. Cut the dried pepper into pieces, mince the onion, ginger and garlic, mince the coriander and chop the leek for later use.
4. Pour the right amount of oil into the pot. When the oil is hot, stir-fry the red pepper in the pot, then add 1 spoon Pixian bean paste and 1 spoon lobster sauce to stir-fry the red oil. Stir-fry the onion, ginger and garlic in the pot to make them fragrant.
5. Put the clams into the pot and stir well.
6. Put 1 tbsp of light soy sauce, 2 tbsp of cooking wine and 1 tbsp of white sugar into the pot and stir well. Put chopped parsley and shallots into a pot and stir well, then turn off the heat.
Nutrition of Meretrix meretrix
Clam shell is delicious, rich in nutrition, high in protein and reasonable in amino acid composition and proportion. Low fat content, high unsaturated fatty acid content, easy to be digested and absorbed by human body, containing a variety of vitamins and medicinal ingredients. It contains calcium, magnesium, iron, zinc and other essential trace elements, which can be used as human nutrition and green food, and is favored by consumers.
Clam meat contains cholesterol-lowering agents 7- cholesterol and 24- methylene cholesterol, which can lower serum cholesterol. They have the unique functions of inhibiting liver cholesterol synthesis and accelerating cholesterol excretion, thus reducing cholesterol in the body. They are more effective than sitosterol, a commonly used cholesterol-lowering drug.